DECEMBER 4, 2009


Anything baked in a half sheet, jelly roll pan is a friend of mine. I was really attracted to this recipe for White Chocolate Gingerbread Blondies (recipe here), yet became even more attracted when I read that these are baked in a 11 x 17 sheet pan. The reason being; it makes a large quantity. A friend of mine was having an open house in her hair salon and she was going to be serving  some cheeses, fruit and wine. I suggested something sweet and offered to bake.
Bars feed a crowd, they are easy to make, and they always impress.  I altered it a little. I added a little bit of crystallized ginger to the batter, giving the blondie the kick it was missing. I also made a brown sugar glaze and drizzled, unevenly over the top of the bars before cutting. Everyone, flipped over these, including the hubby!
These are a must, however don’t make them with out the glaze!
Brown Sugar Glaze
2 Tbl. butter
1/4 c. brown sugar
2 Tbl. heavy cream
2 tsp. vanilla
1 cup sifted powdered sugar
Melt butter in saucepan with brown sugar and cream. When butter melts, whisk until a little bubbling occurs. Take off the stove and add vanilla, powdered sugar and a pinch of salt.
Drizzle, quickly (cuz it sets fast) over bars. I put in fridge to harden. Also, don’t add glaze until bars are cooled completely.
Happy baking!