tag:blogger.com,1999:blog-3782343476220052106.post1765983965090420166..comments2023-12-10T14:42:26.234-08:00Comments on Dose of D: Gingerbreaddose of dhttp://www.blogger.com/profile/02119985503953425819noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-3782343476220052106.post-2620235578608858272021-12-13T12:33:41.880-08:002021-12-13T12:33:41.880-08:00For cream cheese swirl (before baking)
1 package(...For cream cheese swirl (before baking) <br />1 package(8 ounces)cream cheese, softened<br />1/2 C sugar<br />2 teaspoons vanilla extract<br />(a few drops of pure maple syrup if desired for maple glaze)<br /><br />Beat cream cheese in large bowl with electric mixer until smooth. Beat in remaining 1/2 cup sugar and vanilla extract until smooth. Reserve 1/2 cup of the icing; refrigerate remaining icing. Spoon dollops (about 1 teaspoon each)of the reserved icing over batter in pan. With knife or spatula, swirl icing through batter to marbleize.<br />Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Lift out of pan using foil. Cool completely on wire rack. Invert and peel off foil. Spread refrigerated icing over bars. Cut into bars. Store in refrigerator.<br /><br />Icing recipe can be halved, omit the marble swirl and just frost the cooled gingerbread with the icing.<br />dose of dhttps://www.blogger.com/profile/02119985503953425819noreply@blogger.com