Best Gingerbread Squares With Honey Mascarpone Cream Recipes

Honey Gingerbread image

Yield Serves 6

Number Of Ingredients 15

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup honey
1/4 cup minced drained stem ginger in syrup
2 eggs
1/2 cup buttermilk
Whipped cream
Chopped drained stem ginger in syrup

Steps:

Preheat oven to 350°F. Butter 8-inch square glass baking dish. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Mix in honey and 1/4 cup minced ginger. Beat in eggs. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Spread batter in prepared dish. Bake until gingerbread begins to pull away from sides of dish and is springy to touch, about 50 minutes. Cool in pan on rack. Serve warm or at room temperature, cut into squares and topped with whipped cream and chopped ginger.

Gingerbread Squares with Cream Cheese Frosting image

Provided by Kelsey Nixon

Categories dessert

Time 1h

Yield 24 squares

Number Of Ingredients 18

1 stick (1/2 cup) unsalted butter, melted and cooled, plus softened, for greasing pan
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup packed light brown sugar
1/2 cup molasses
1/2 cup sour cream
2 large eggs
Cream Cheese Frosting, recipe follows
Two 8-ounce packages cream cheese, at room temperature
1 stick (1/2 cup) unsalted butter, softened
1/2 teaspoon vanilla extract
Pinch salt
2 cups confectioners' sugar

Steps:

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish. Line the dish with parchment paper, letting paper hang over the sides of the dish for easy removal of the brownies.
In a medium bowl, whisk together the flour, cocoa powder, ginger, baking soda, cinnamon, allspice and nutmeg. In a large bowl, whisk together the brown sugar, melted butter, molasses, sour cream and eggs. Slowly stir in the flour mixture a little at a time, stirring just until no lumps or streaks remain. Pour the batter into the prepared baking dish.
Bake until a toothpick inserted into the center of the gingerbread comes out clean, 30 to 35 minutes. Allow the gingerbread to cool in the pan 5 to 10 minutes, then remove by lifting both sides of the parchment paper. Place on a wire rack to cool completely.
Once cool, spread with the Cream Cheese Frosting. Store in an airtight container for up 5 days. Cut into squares and serve, or give as gifts.
In the bowl of an electric mixer, combine the cream cheese and butter and beat until light and fluffy. Beat in the vanilla and salt. Beat in the confectioners' sugar a little at a time, beating until fully incorporated. Use immediately, or refrigerate up to 5 days.