Think what a better world it would be if we all, the whole world, had cookies and milk about three o’clock every afternoon and then lay down on our blankets for a nap. ~ Barbara Jordan.
I received free products for writing this post. As always the opinions are entirely my own.
WHITE CHOCOLATE GINGERBREAD BARS: BREAKING THE RULES
Who made the rule that gingerbread had to play nice? Today’s White Chocolate Gingerbread Bars break all the rules. Fresh Gingerbread flavor brightened up with freshly ground cardamom, candied ginger and white chocolate will take your breath away, or at the very least have you sneaking out in the middle of the night for one more taste.
I spied the recipe for White Chocolate Ginger Bread Bars on Martha Stewart’s website a while back and knew that I would have to try them. I wasn’t sure when the opportune moment would come, so I tucked the recipe away for future use. When I was asked to participate in Cookie Month 14 I knew that this cookie would be perfect for shipping cookie week. It’s a rugged sturdy cookie that will stand up to shipping easily and stay fresh longer than most.
I am never content to read a recipe and follow it without changing things up. While I love Martha (the goddess of baking), her use of refined sugars and flour is not always to my liking. I set about changing that and love the results. First I changed the brown sugar to a deep Dark Muscovado Sugar I was excited to receive from India Tree. The texture is fine and moist with a high molasses content that makes it perfect for gingerbread.
I then switched up the ginger from dried powder to finely chopped candied ginger. The sweet and spicy flavor of the ginger is evident but not over-powering allowing the other spices to shine through. I have been on a cardamom kick lately, so it was natural for me to substitute cardamom for the cinnamon. It has been much easier too now that I am not cracking open those pods. I can’t believe I did that for so long without recognizing that I could get seeds instead. Another “duh” moment I can leave in the past. I know it sounds like a commercial but…thanks India Tree for showing me there is a better way.
I finished my metamorphosis of this recipe with white whole wheat flour and some other minor changes. The results were so yummy you would never know most of the processed food was removed. I did have to add white chocolate, an extra indulgence. But since today is Wednesday it doesn’t really count. And just for the record, I choose to believe that every day is Wednesday where these cookies are concerned; problem solved!
COOKIE MONTH 14: WEEK 2 – TIPS FOR SHIPPING COOKIES
Shipping great cookies that will go the distance involves two things…choosing cookies that ship well and packaging the cookies. Get these two things right and packing off cookies to friends and family will be a breeze.
Choosing Good Shipping Cookies
Here are a few things you should keep in mind when considering which cookies to make.
- Choose a sturdy cookie. They hold up better when being jostled around and will not crumble or fall apart easily. Packages can be handled roughly even when the requisite handle with care is stamped all over the package.
- Think moist when shipping cookies. It could be a few days before the cookies arrive, a dried out cookie is not very tasty.
- Don’t ship cookies with cream fillings or dairy products. The cookies may spoil and the best intentions may only produce a belly ache.
Packaging Cookies to Go the Distance
- When possible, place cookies in an airtight container, the container should fit the cookies securely. Don’t leave a lot of wiggle room.
- Line your container with parchment paper or wax paper. If layering cookies, be sure to place parchment paper between the layers.
- Pack cookies in securely without overcrowding.
- Double box your cookies placing your airtight container in a sturdy box with the inner package padded with a cushioning material. Popcorn works great as a packing material. It is inexpensive and environmentally friendly as well. Bubble wrap, foam peanuts or crumpled up newspaper are other alternatives. Whatever you choose make sure to have at least 2 inches of padding on all sides of the container.
- Don’t forget to tape your package securely so your package arrives intact at its final destination.
- Lastly… ship cookies as expediently as you can afford. Going the book rate my save a ton of money, but no matter how well you pack, those cookies are destined for failure.
- 2¾ cups white whole wheat flour
- 1¼ teaspoons baking soda
- 1¼ teaspoons salt
- 1¼ teaspoons freshly ground cardamom
- 2 tbsp finely chopped candied ginger
- ¼ teaspoon ground cloves
- 2½ sticks unsalted butter, room temperature
- 1¼ cups packed India Tree Dark Muscovado Sugar
- ½ cups Sucanat
- 3 large eggs
- 1¼ teaspoons pure vanilla extract
- ⅓ cup unsulfured molasses
- 10 ounces white chocolate, coarsely chopped
- Preheat oven to 350 degrees.
- Butter a 13 X 9 rectangular baking pan. Line bottom with parchment cut to fit..
- Stir together flour, baking soda, salt, spices and candied ginger in a medium bowl, breaking up any large clumps of ginger with your hands.
- Beat butter and sugars with a mixer until fluffy.
- Add eggs,one at a time, beating well after each addition. Scrape down sides of bowl as necessary.
- Add vanilla and molasses, beat to combine.
- With mixer on low, gradually add flour mixture, and mix until just combined.
- Stir in white chocolate.
- Spread batter into prepared pan.
- Bake about 30-35 minutes, until edges are browned and center is set.
- Cool completely in pan before removing.
- Remove bars by turning baking pan upside down over large cutting board.
- Remove parchment paper and gently turn bars back over for cutting.
- Cut into 2 inch squares or desired size.
- Store cookies after completely cooled in airtight container.
Recipe adapted from Martha Stewart: White Chocolate Gingerbread Blondies
Products available from my Amazon Affiliate:
Another great resource for making Designer Cookies this Holiday Season.
Sign up here and enter a Craftsy give-a-way for a baking set too! Click here.
Be sure to check out my cookie month partners and their amazing recipes and tips for you this week.
- Sheila at Life, Love, and Good Food
- Tessa at Homestead Lady
- Chris at Joybilee Farm
- Angi at Schneiderpeeps
- Wendy at The Monday Box
- Kathie at Homespun Seasonal Living
- Tessa at Homestead Lady
- Wendy at The Monday Box
- Lauren at Wicked Spatula
- Jess at The 104 Homestead
- Nikki at Nik Snacks
The following companies generously sponsored various cookie month projects. I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bob’s Red Mill, The Daily Meal, India Tree, KerryGold, King Arthur Flour, Product of GIR, KaTom, SunButter & Wilton.
White Chocolate Gingerbread Cookies shared with:
*Simply Sweets: Party in your Pj’s * Crafty Wife: The Wednesday Roundup * Smart School House: Whimsy Wednesday *Craftie Allie: Worthwhile Wednesday * To Work with my Hands: Wake up Wednesday *Weekend Craft: Creative Spark *The Blissful Bee: Work It Wednesday *Lamberts Lately: Create it Thursday *Sweet Haute *Organize 31: Inspire Us Thursday * The Newlywed Pilgrimage: Moonlight and Mason Jars *The Simple Homestead: HomeAcre Hop *Once Upon A Time: From the Farm Blog Hop *What’s on the List: Say G’day *2 Crochet Hooks: Snickerdoodle Sunday The Ultimate Linky: Wonderful Wednesday Blog Hop
Disclosure of Material Connection: I received product for free specifically for the Cookie Month 14 Campaign. I was not required to write a positive review. Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”