Description
Gingerbread is not just for Christmas anymore.
Ingredients
- FOR THE GINGERBREAD:
- 1-¾ cup All-purpose Flour
- ½ teaspoons Baking Soda
- ½ teaspoons Freshly Ground Sea Salt
- 2 teaspoons Ground Ginger
- 2 teaspoons Ground Cinnamon
- 1 cup Unsalted Butter, Room Temperature
- ½ cups Granulated Sugar
- ½ cups Light Brown Sugar, Packed
- 1 whole Egg, Room Temperature
- ⅓ cups Molasses
- 3 Tablespoons Milk
- ⅓ cups Miniature Semi-sweet Chocolate Chips
- FOR THE FROSTING:
- 8 ounces, weight Cream Cheese, Room Temperature
- 2 Tablespoons Unsalted Butter, Room Temperature
- ¼ cups Lemon Curd
- 1 whole Orange, Zest Only
- 2-½ cups Powdered Sugar
Preparation
Preheat oven to 350 F.
In a small bowl, whisk together the flour, baking soda, salt, ginger, and cinnamon; set aside.
In a large bowl using a mixer on medium speed, cream the butter for 3 minutes. Add the sugars and mix on medium speed for 1 minute. Add the egg, and mix for 1 additional minute.
On slow speed, gradually add the flour mixture, and mix until just combined. Add the molasses and milk, and mix for 15 seconds.
Add the miniature chocolate chips, and use a spatula to make sure everything is fully incorporated. Spray a 9×13 metal cake pan with cooking spray, and then dump the gingerbread mixture into the pan. Use a spatula coated with cooking spray to spread the batter evenly.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven. Allow the gingerbread to cool completely before frosting.
For the frosting:
In a mixing bowl using an electric mixer, beat cream cheese and butter together on medium speed for 2 minutes. Add the lemon curd and zest; mix 1 minute. On low speed, gradually add the powdered sugar; mix until smooth.
Frost the cooled gingerbread and refrigerate until serving.
Adapted from Gingerbread Squares with Lemon Cream Cheese Frosting by Maria O’Rourke.
