Yesterday I spent more time than I'd like to admit working on redesigning my blog. I took a basic template that I found elsewhere and started playing with the HTML in order to personalize it. Of course, thinking I'd be able to finish it this weekend was a wee bit ambitious--I'm going to put it aside and plan on going live with it next week. Which probably means that it will go live two months from now.
I did manage to squeeze in some time for baking yesterday. In my ongoing quest to use up pantry items before we move in June, I found a recipe for Chocolate Gingerbread Bars in Everyday Food that used several ingredients we had on hand--we only needed to buy sour cream and eggs. This alone is enough to make any recipe a winner in my book. Then I added a cheesecake layer on top of the chocolate gingerbread to make these Chocolate Gingerbread Cheesecake bars. In my head, I had a vision of perfectly marbled bars, but apparently I have no marbling skills because they turned out more muddled than marbled. But they were tasty! And that's what matters, right?
- 4 tablespoons unsalted butter melted, plus more for pan
- ¼ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ cup packed dark brown sugar
- ¼ cup unsulfured molasses
- 2 large eggs
- ¼ cup sour cream
- 8 oz. cream cheese softened
- ⅓ c. sugar
- 1 tsp. vanilla
- ¼ cup mini semisweet chocolate chips
- Preheat oven to 350 degrees. Grease an 8 inch square baking pan with extra butter.
- In a medium bowl, whisk together cocoa, flour, ginger, pumpkin pie spice, and baking soda.
- Using a hand mixer on low speed, beat together butter, brown sugar, molasses, 1 egg, and sour cream in a large bowl. Gradually add flour mixture and stir until just combined.
- In a small bowl, combine cream cheese, remaining egg, sugar and vanilla. Beat with hand mixer on low speed until mixture is smooth. Fold in chocolate chips.
- Pour gingerbread batter into baking pan. Pour cheesecake mixture on top of gingerbread; marble with a butter knife.
- Bake until toothpick inserted into center of bars comes clean, about 30-35 minutes. Cool on a wire rack.