Here in New England, everyone is gearing up for Super Bowl XLIX, cheering for the Pats (and hoping that Deflategate will soon be resolved!) Like many, I’m planning on making a big pot of chili this Sunday to stave off the frigid temperatures of the last few days, but I’m far more excited about the scrumptious Lime and Ginger Cream Cheese Bars that will end the menu.
Simple, quick, and addictive, they are prepared with a crust of ground ginger snaps, sugar, and melted butter, all combined and packed onto the bottom of a baking pan. The creamy filling is made with a cheesecake-style batter enhanced with bits of crystallized ginger and a robust accent of lime. The batter is baked until set, then cooled and chilled before it is cut into bars, so you can definitely prepare this dessert in advance. I created this recipe quite a few years ago, but recently updated it for my blog.
These slim bars are only about an inch high, but are packed with flavor. You can garnish Continue reading →
These rich creamy bars with their bracing citrus accent and crisp gingersnap crust are irresistible, yet quite easy to make. For the crust you’ll need only three ingredients–ground ginger snaps, sugar, and melted butter. This mixture, packed into a pan and baked for a few minutes, is topped with a cheesecake-type batter flavored with bits of crystallized ginger and lime. The mixture is baked 25 minutes, and then a final addition of sour cream, sugar, and lime zest is spread over the thin cream cheese layer. Five more minutes of baking and this dessert is done! Continue reading →
Typically, gingerbread is baked in a pan and then cut into squares, but in the following version the batter is ladled into standard-size muffins tins. When using tins, the baking time is cut almost in half, a big advantage for busy cooks. These muffins rise above the rims of the molds, but do not spread out as much as traditional ones. They are especially moist and tender because of a generous addition of butter, and have a deep brown hue from plenty of dark brown sugar and molasses. There’s also a double dose of ginger in these little cakes; ground ginger (along with other fragrant spices) is added to the batter, and halfway through the baking, chopped crystallized ginger is sprinkled atop each muffin.
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