Gooey butter cake meets gingerbread. Its the combo you didn’t know you were missing.

Since we celebrated Christmas with Bob’s family already at Thanksgiving I haven’t been in the holiday baking mood. I feel like it’s already January and it’s over. I almost didn’t even decorate for Christmas! But I had motivation enough to make yet another gooey butter cake, this time it’s old fashioned gingerbread flavored!

Coworkers were particularly pleased when I brought these in. I don’t think they survived the day and there are only 7 of us in the lab. Who knew gingerbread would be so good dressed up a the cousin of a cheesecake?

What are you baking for the holidays? Pecan fruit cake and potica are staples in my family (besides sugar cookie cut outs). I know a lot of people don’t like fruit cake but I promise my dad’s is different.

Four years ago: Acorn Squash Stuffed with Quinoa Pilaf

Five years ago: Cider-Glazed Chicken with Browned Butter-Pecan Rice

Six years ago: Homemade Whole Grain Pancake Mix

Eight years ago: Breakfast Pizza

Nine years ago: Baked Oatmeal

GINGERBREAD GOOEY BUTTER CAKE

Makes 24 bars

Ingredients:

1 (14.5 oz) box gingerbread cake mix

4 eggs, room temperature

1 stick (1/2 cup) unsalted butter, melted

8 oz. package cream cheese, room temperature

2 cups powdered sugar

1/2 cup brown sugar

1-1/2 Tbsp molasses

1 tsp vanilla extract

3/4 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

Directions:

1. Place rack on the bottom third of the oven and preheat to 350 degrees. Grease a 9×13-inch baking pan, line with parchment paper leaving overhang, and grease the parchment paper. Set aside.
2. In a large bowl, with a hand mixer on low speed mix together the cake mix, 2 of the eggs, and butter until combined. Transfer mixture to the prepared pan and press evenly along the bottom of the pan and up the sides about 1/2 inch. Wipe off mixers and bowl.
3. In the same bowl, on low speed mix together the cream cheese, powdered sugar, brown sugar, molasses, vanilla, ginger, cinnamon, nutmeg, and cloves. Add the remaining 2 eggs and mix until smooth and creamy. Pour on top of the crust and spread evenly.
4. Bake for 25-35 minutes or until set. Allow to cool for two hours on a cooling rack before cutting and serving (speed up process by placing in the refrigerator once no longer oven-hot. Keep leftovers refrigerated.

Source: Adapted slightly from my Chocolate Gooey Butter Cake.

This post has been compensated by Acorn Influence and its advertiser. All opinions are mine alone. #BestOfBaking

Not all holiday desserts have to be cookies, but don’t make just any old brownie either. Spice things up with these gingerbread brownies and eggnog cream cheese frosting. 

Alrighty folks, I know you just spent a lot of time in the kitchen preparing for Thanksgiving (or you were lucky like me and just got to enjoy the fruits of someone else’s labor) but it’s time to prepare ourselves for the peak of baking season. During non-holidays I probably bake more than the average person (what gave it away? the blog?) so it’s about to get intense. As such, while I normally have back up supplies of all of my regularly used ingredients, I’ve amped it up quite a bit and it’s starting to look like a mini grocery store in my basement. Sale on butter? Yea I’ll take 20 of those. Chest freezer for the win!

But seriously, entertaining during the holidays can feel like a second job and if I’m prepared then I’m more likely to retain what sanity I have left and still have fun in the kitchen. Having staples, such as Arm & Hammer baking soda and Gold Medal flour, stocked and ready for all of the holiday goodies eliminates going to the grocery store twice in one day and keeps the holiday spirit cheerful instead of dreadful. Your kitchen should be the center of the holiday fun not where it goes to die. So yes on my last trip to Walmart, I spent some time in the baking aisle and stocked up on multiple boxes and bags without breaking the bank.

With my work holiday party this coming Friday it couldn’t have been better timing as I am one of the people in charge of bringing dessert. So let’s crack open a few shall we? Of course I couldn’t help but get creative to ensure that there will be a diverse and festive variety of treats to go around. The first thing that I decided upon was to make brownies that have been spiced to taste like gingerbread. And then I added some eggnog and pinch more of spice to the frosting to give it a nice eggnog flavor as well. Betcha won’t see that treat coming out of anyone else’s kitchen! Well, that is until now as I’ve shared the recipe and surely you are all going to run out and make this too. Right?!

Ever since I first discovered the magic that is chocolate and gingerbread combined, this combo has become more and more common in my holiday baking. And thenI learned that while a glass of eggnog may not be my first choice of beverage, it’s pretty damn amazing in baked goods. Put those two factoids together and what is the result? The best holiday brownies you ever did see. I even added little gingerbread man sprinkles on top just to make sure there was no confusion about what these were all about.

Two years ago: Roasted Sweet Potato Salad with Candied Walnuts and Sage Vinaigrette

Three years ago: Quick Turkey Noodle Soup

Four years ago: Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake

Five years ago: Pecan Chocolate Chip Gooey Butter Cake

Six years ago: Matzo Ball Soup

GINGERBREAD BROWNIES WITH EGGNOG FROSTING

Makes 24 brownies

Ingredients:

BROWNIES

1-3/4 cups Gold Medal all-purpose flour

3/4 cups sugar

3/4 cups dark brown sugar

1/4 cups cocoa powder

2 tsp ground ginger

1-1/2 tsp cinnamon

1 tsp salt

1/4 tsp ground cloves

12 Tbsp unsalted butter, melted and cooled

1/2 cup molasses

1/4 cup whole milk

1 large egg plus one yolk

1/4 cup boiling water

1-1/2 tsp Arm & Hammer baking soda

FROSTING

6 oz. cream cheese, room temperature

3 Tbsp unsalted butter, room temperature

2 cups powdered sugar

2 Tbsp eggnog

1/2 tsp vanilla extract

1/8 tsp ground nutmeg

Sprinkles, optional

Directions:

1. Preheat oven to 325 degrees. Butter and flour a 9×13-inch baking dish (or line with parchment paper) and set aside.
2. Sift together all the dry ingredients into a large bowl.
3. Combine the butter, molasses, milk, egg, and yolk in a medium bowl. Add the butter mixture to the flour mixture and stir to combine.
4. In a small bowl, combine 1/4 cup boiling water with the baking soda. Add the water to the batter and stir to combine.
5. Pour the batter evenly in the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 30-40 minutes. Transfer brownies to a rack to cool.
6. While bars are cooling, prepare frosting. Cream together cream cheese and butter until smooth. Add in powder sugar and eggnog. Beat until smooth. Spread frosting over cooled bars. Top with sprinkles.

Source: Brownies adapted from my Pumpkin Kissed Gingerbread Brownies. frosting adapted from A Kitchen Addiction.

To prove that peanut butter and chocolate have a place in your holiday plans, I made this chocolate peanut butter gingerbread tart. With only 6 ingredients!

We may not be past Thanksgiving but that doesn’t mean we cannot appreciate gingerbread yet. If we weren’t supposed to, then why would today be National Gingerbread Day?!? I win. Rather I think we all win because come on, this is gingerbread we are talking about and this tart is a thing of beauty. Would you believe it only has 6 ingredients? Well okay, 7 if you count the pinch of salt but that seems negligible.

The crust is boxed gingerbread mix, butter, and egg then the filling is straight peanut butter layered with chocolate ganache made from chocolate chips and heavy cream (and that pinch of salt). You may be thinking, “Erin, I get the gingerbread-chocolate combination, but peanut butter?”. Yes peanut butter, that should never be a question. Especially since today is the last home game for the Buckeyes against Michigan State! And then next weekend we take on that other team from that state up north. It’s gonna be an intense two weeks of Peanut Butter and Chocolate Saturday!!

One year ago: Gingerbread Cinnamon Rolls with Speculoos Icing

Two years ago: DOVE® Christmas Chocolate Drops

Three years ago: Penne with Trapanese Pesto

Four years ago: Butter Pecan with Brandy Ice Cream

CHOCOLATE PEANUT BUTTER GINGERBREAD TART

Serves 8-12

Ingredients:

CRUST

1 (14.5 oz.) box gingerbread cake/cookie mix

1/2 cup (1 stick) unsalted butter, room temperature

1 egg, room temperature

FILLING

1 cup creamy peanut butter

1 cup heavy cream

6 oz. semisweet chocolate chips

Pinch of salt

Directions:

1. Preheat oven to 350 degrees. Spray the bottom of an 10-inch tart pan with cooking spray, set aside.
2. In a large bowl using a hand mixer, combine crust ingredients until soft dough forms. Press dough evenly into the bottom and up the sides of the prepared pan. Bake 15 minutes. Place on a wire rack to cool for 10 minutes. If needed, lightly press the dough down using a flat surface (I used a ramekin) to create a wide, shallow cavity. Allow to cool completely before filling.
3. Heat peanut butter in a microwave for 30 seconds. Pour 2/3 cup into the baked crust and spread evenly. Freeze tart until peanut butter is firm, about 10 minutes.
4. For ganache, place chocolate in a medium bowl. In a small saucepan, bring cream to a boil, pour over chocolate, add salt, let sit 8 minutes and then whisk until smooth. Pour the ganache over the peanut butter layer. and smooth with an offset spatula
5. Drizzle remaining peanut butter in zigzag lines over the top of the tart. Use a wooden skewer or a knife to give it lots of swirls.
6. Refrigerate tart until set, at least 1 hour and up to 8 hours. Cut into wedges, and serve.

Source: Adapted from my Baklava Bars and What’s Gaby Cooking.

Items you may need (affiliate links):

These gingerbread cinnamon rolls topped with speculoos icing would be a great for breakfast on a holiday morning.Make it easier on yourself my preparing the night before.

Thanksgiving may still be on it’s way but I’m ready to pass over the pumpkin and start on some gingerbread. So I went ahead and made these gingerbread cinnamon rolls. If you have a lot of time in the morning, you could make these rolls all at once. Or you can divide the process by refrigerating the rolls overnight and then in the morning all you have to do is pop them in the oven. Then they get coated with a speculoos icing. Sounds like a great Thanksgiving or Christmas morning breakfast option to me.

I was inspired to make these cinnamon rolls when I got my hands on Baker’s Secret new colored metal bakeware, which are pretty enough to serve out of.  Feel free to use them this holiday season for baking and serving without needing to dirty up another dish. To help you out, I have two pieces of Baker’s Secret colored metal bakeware to giveaway. Just use the Rafflecopter widget located at the end of this post.

One year ago: DOVE® Christmas Chocolate Drops

Two years ago: Penne with Trapanese Pesto

Three years ago: Butter Pecan with Brandy Ice Cream

GINGERBREAD CINNAMON ROLLS WITH SPECULOOS ICING

Makes 1 dozen

Ingredients:

DOUGH

1 pkg. (2-1/4 tsp) active dry yeast

3/4 cup warm milk (105-110 degrees)

3 Tbsp unsalted butter, melted

1/3 cup molasses

4 cups all-purpose flour

1/4 cup brown sugar

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp ginger

1/8 tsp nutmeg

FILLING

1 cup brown sugar

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/2 cup unsalted butter, melted

ICING

2 cups powdered sugar

2 Tbsp Speculoos/Biscoff cookie spread

3-4 Tbsp heavy cream or milk

Directions:

1. In a small bowl, sprinkle yeast over the warm milk. Let sit until foamy, about 5 minutes. Stir in butter and molasses, and set aside.
2. In a large bowl or stand mixer, mix 2 cups of flour plus remaining dry dough ingredients. With the mixer on low, slowly add the yeast mixture. Add remaining flour by spoonfuls at a time (you may not need all of it) until fully incorporated and dough is no longer sticking to the bowl.
3. Grease bowl and hands, form dough into a smooth ball and transfer back to the bowl. Cover and allow to rise for 1 hour.
4. Meanwhile, in a small bowl, combine dry filling ingredients.
5. Once the dough has risen, lightly flour a clean surface. Roll out the dough into about a 12×20 rectangle. Brush melted butter over entire surface and sprinkle with brown sugar mixture.
6. Beginning at one of the short ends, roll dough as tightly as possible, and lightly pinch to seal the ends. Slice into 12 equal pieces and place in a lightly greased 9×13-inch rectangular baking dish or two round 9-inch baking dishes. Cover with plastic wrap and chill overnight OR preheat oven and continue.
7. When ready to bake, remove prepared rolls from the refrigerator, allowing the baking dish to come to room temperature. Meanwhile, preheat oven to 350 degrees.
8. In a small bowl, beat icing ingredients until smooth, set aside.
9. Bake rolls for 25-30 minutes. Drizzle with icing immediately and serve.

Source: Rolls adapted slightly from Baked by Rachel. Icing adapted from my Brown Butter Pumpkin Cupcakes with Biscoff Frosting.

Disclosure: I was provided with complimentary products from Baker’s Secret and was provided a $25 gift card to purchase the ingredients to create this recipe. Giveaway also sponsored by Baker’s Secret. However, all thoughts and opinions are my own.

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Make these adorable snowmen truffles out of the seasonal gingerbread Oreos – or any flavor!

Even since I got my hands on a package of Gingerbread Oreos I have been trying to come up with something mind-blowing to make with them. But in the end, I resorted to plain old Oreo truffles. I cannot help myself, they are just so yummy! And with a new flavor and shape, can you really blame me? Besides, I’ve been working 12 hour days in the lab for far too long. I’m allowed to make excuses. Oh and a quick side note: I sent in my dissertation outline to my committee yesterday – eeep! Here’s to hoping they don’t rake it over the coals, at least not just yet.

I brought these into work for the Pharmacy school potluck. Many people said these were too cute to eat and actually had to convince one labmate not to save it as decoration for her desk. I said things like “moldy green” and “smelly rotten milk products” to sway her. Besides, I thought they were too delicious NOT to eat! Same goes for snowman rice krispie treats.

I was a little surprised to find out the Oreo cookies themselves weren’t gingerbread-y, just the filling. Despite this, the flavor was fantastic and exceptionally good mixed with the cream cheese. I originally thought of adding some spice to it but there was no need. Of course you can also make these with any flavor of Oreos you prefer.

One year ago: Jalapeno Cornbread

Two years ago: Bretzel Rolls

GINGERBREAD OREO SNOWMAN TRUFFLES

Makes about 2 dozen

Ingredients:

1 pkg. Gingerbread Flavor Creme Oreos, finely crushed (I used my food processor)

8 oz. reduced fat cream cheese, room temperature

1 lb. vanilla almond bark, or white candy melts

1 Tbsp vegetable shortening

Candy coated mini chocolate chips (pick out the orange ones)

Black food writing marker (or dip a toothpick in melted regular chocolate)

Directions:

1. Mix cream cheese and cookie crumbs until well combined (I blended in my food processor).
2. Form mixture into round truffles. Make equal parts 1/2-inch (head) and 1-inch (body) truffle balls.
3. Place the truffles on a wax paper lined baking sheet. Put in refrigerator to chill for at least 1 hour.
4. When truffles are chilled melt the almond bark with 1 tablespoon of vegetable shortening according to the package directions.
5. To assemble the snowmen use a toothpick to hold the snowman together (gently pressing the truffles together tightly).
6. Dip the snowmen carefully in the melted white chocolate and with a fork remove and tap off the excess before transferring back to the wax paper.
7. Carefully remove the toothpick before the chocolate sets by gently twisting while pulling it out. If some of the chocolate comes off the top when removing the toothpick, just dot some on to cover the toothpick hole.
8. Add an orange sprinkle for a nose before the coating sets.
9. Let the coating dry and then using a food writer you can dot on eyes, a mouth and some buttons.
10. Store in an airtight container in the refrigerator.

Source: Snowman truffle construction from Cookies & Cups.

Items you may need (affiliate links):

Wake up to the best breakfast this holiday with these gingerbread pancakes with crumb topping.

Guess what time it is? Blog hop time!! This round the themes were peppermint, eggnog or gingerbread. Since I have recently become obsessed with all things gingerbread, that is where I reside for today. But I wanted to avoid cookies, brownies, cupcakes, etc. because I am pretty sure that has already been extensively covered. Now gingerbread as pancakes? You don’t see that every day. While you’re at it serve these with some gingerbread syrup.

These were the thinnest pancakes I have ever made. But their thinness did not take away from their tastiness. And the crumbly topping enhanced the gingerbread flavor perfectly. Sometimes I feel like I actually know what I’m doing in the kitchen instead of just throwing things together that sound good :-P.

One year ago: Perfect Hamburger

GINGERBREAD PANCAKES

Makes approximately 14 pancakes

Ingredients:

PANCAKES

1-1/4 cups whole-wheat flour

1/3 cup all-purpose flour

1/4 cup packed dark brown sugar

1-1/2 tsp baking powder

3/4 tsp salt

1 tsp ground cinnamon

3/4 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp freshly grated nutmeg

1 teaspoon orange zest (I omitted simply because I didn’t have an orange)

1 large egg

2 cups milk (I used 2%)

2 tsp vanilla extract

5-1/2 Tbsp unsalted butter, divided

Maple syrup, for serving (optional)

CRUMB TOPPING

2 Tbsp brown sugar

2 Tbsp all-purpose flour

1 Tbsp butter, room temperature

Directions:

1. In a large bowl, whisk together the whole-wheat flour, AP flour, brown sugar, baking powder, salt, cinnamon, ginger, cloves, nutmeg and orange zest.
2. In a medium microwave-safe bowl melt 3 tablespoons of the butter.  Let cool a bit then whisk in the milk, egg and vanilla extract.  Add the wet ingredients to the dry ingredients and whisk just until combined (some lumps are fine).  Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or overnight.
3. (Note: If you want to make all of the pancakes before serving, preheat oven to 200 F.  Place a baking sheet lined with foil on the middle rack.) Using the remaining 2-1/2 tablespoons of butter, heat about 1 teaspoon in a large nonstick skillet over medium heat.  Add 1/4 cup of batter to the pan for each pancake.  Cook until bubbles appear on the surface of the pancakes and they begin to brown just a bit around the edges, about 2 minutes, then flip and cook on the other side for about 2 minutes more.
4. Move the pancakes to the warm oven (if you need to stack the pancakes on the baking sheet, do so between layers of parchment paper).  Wipe the pan with a paper towel, melt another teaspoon of butter and repeat the cooking process.
5. For the topping, in a small bowl mix the brown sugar, flour and butter with a fork until crumbly. Top pancakes with syrup and sprinkle with crumb topping, and serve.

Source: Pancaked from Tracey’s Culinary Adventures, originally adapted from Gingerbread. Topping from Mother Thyme.

These gingerbread brownies are the perfect treat to transition from fall to winter. Chocolate paired with gingerbread and pumpkin kisses inside!

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Today is the first day of the Holiday Blog Hop that Erin @ Big Fat Baker organized! And today’s post is supposed to include one of these three things – pumpkin, apple or maple.

Originally I was tempted to attempt working them all into something, but I am just feeling the pumpkin, even though I keep meaning to make apple-y things now that the weather has started to cool down (if only for a few days). And I FINALLY found apple cider. But I digress…

I don’t think I’ve ever had gingerbread outside of it’s cookie-man form. I also don’t think I’ve ever baked something gingerbread-y before Thanksgiving because I believe in celebrating one holiday before moving onto the next. But I justified this by adding pumpkin spice kisses. It’s the dessert to transition between the fall and winter holidays – the pumpkin from Halloween/Thanksgiving and gingerbread for Christmas. It makes me food-holiday happy!

The scoop of vanilla ice cream on top drizzled with more melted pumpkin spice kisses put me in pure bliss. I should’ve popped in the Fireplace bluray and lit a fireplace-scented candle to complete the mood (oh non-fireplace apartment living).

This would also work well with any other flavor of Hershey’s kisses. Look out for those Christmas ones to use later for a strictly Christmas-y dessert!

Post updated 11/21/21, photo above is the original.

PUMPKIN KISSED GINGERBREAD BROWNIES

Print

Yield: 18 bars Prep Time: 15 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-3/4 cups all-purpose flour
• 3/4 cups sugar
• 3/4 cups dark brown sugar
• 1/4 cups cocoa powder
• 2 tsp ground ginger
• 1-1/2 tsp cinnamon
• 1 tsp salt
• 1/4 tsp ground clove
• 12 Tbsp unsalted butter, melted and cooled
• 1/2 cup molasses
• 1/4 cup whole milk
• 1 large egg plus one yolk
• 1/4 cup boiling water
• 1-1/2 tsp baking soda
• 1-10 oz. bag pumpkin spice Hershey's Kisses, unwrapped

Directions

1. Preheat oven to 325 degrees. Butter and flour a 9x13-inch baking dish and set aside.
2. Sift together all the dry ingredients into a large bowl.
3. Combine the butter, molasses, milk, egg, and yolk in a medium bowl. Add the butter mixture to the flour mixture and stir to combine.
4. In a small bowl, combine 1/4 cup boiling water with the baking soda. Add the water to the batter and stir to combine.
5. Line the prepared pan with 50 kisses, then pour the batter evenly over top of the kisses (won't completely cover at first).
6. Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes. Transfer brownies to a rack to cool before serving*.

Notes

* Optional: Place remaining kisses in double broiler with 2 Tbsp milk to melt.  Scoop ice cream on top of brownie and drizzle melted chocolate over ice cream and brownie, and serve.

Source: Adapted from Country Living and Picky Palate.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Mix a little cocoa into store bought gingerbread cookie dough and then sandwich the cookies around frosting and you have a delightful treat.

Gingerbread is a must every holiday, but I wanted to change things up a bit this year. A chocolate combination was something I had to try out for myself after seeing this recipe. Actually, I bought a double-sized roll of the gingerbread cookie dough – half for this and the other half for cut-out gingerbread snowflakes!

I ended up rolling the dough balls in the sugar instead of using the cup, because I was unable to get any sugar to transfer onto the cup. I don’t think I’ve ever managed to have that work for me in fact. I also didn’t flatten them out as much resulting in a bigger, softer cookie. Side they are quite sweet with the filling, a reduction may be required for any future preparations.

CHOCOLATE GINGERBREAD SANDWICH COOKIES

Ingredients:

3 Tbsp sugar

1-16.5 oz roll Pillsbury refrigerated gingerbread cookies

1/4 cup baking cocoa

2 cups powdered sugar

1/4 cup butter, softened

1 tsp vanilla extract

3-4 tsp milk

Directions:

1. Preheat oven to 35o degrees. Place sugar in a small bowl.
2. In the bowl of a stand mixer, break up the cookie dough, Mix in cocoa until well blended.
3. Shape dough into 1-inch balls and roll in sugar. Place on silicone lined cookie sheets 2 inches apart, and press each flat, with smooth-bottomed glass.
4. Bake 6-9 minutes. Cool 1 minute; remove from cookie sheets to cooling racks to allow to cool completely.
5. Beat powdered sugar, butter, vanilla, and milk until light and fluffy. Spread about 2 heaping teaspoons filling between bottoms of pairs of cooled cookies.

Source: Pillsbury