Gingerbread Blondies | Melissa Clark | NYT Cooking
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- Опубліковано 1 гру 2023
- Chewy brownies meet gingerbread cookies in these festive bars from Melissa Clark. Brown butter deepens their caramelized flavor and enhances their notes of sugar and spice. Make a double batch for sharing: They travel well, which is maybe the best gift of all.
Get the recipe: nyti.ms/3N92zyb
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production). - Навчання та стиль
She actually has so many useful tips in the kitchen, please give her more screen time! I feel like I learn a lot with Melissa's explanations and in general I love watching her bake delicious desserts ❤
Her energy is infectious as well. I always enjoy her video's.
Cookie week is the whole reason I have a New York Times subscription!
I made these a few days ago and they were absolutely phenomenal. I sprinkled a little coarse sea salt on the frosting and it was 🔥🔥
These are the best! I served these on Christmas Eve to friends visiting from Sweden and they said that they felt that they were home as the flavors were exactly what reminded them of their Christmas!
I made these last night topped with sliced almonds and iced them with a spiced confectioner's sugar drizzle instead of the white chocolate. They're exactly the fudgey gingerbready experience I was hoping for.
Love bar cookies. Love Blondies. Love gingerbread.❤
I’m thrilled to see the pepper. I use white pepper in almost everything sweet.
My husband would love these. I’ll have to give them a try!
Definitely making these! the butterscotch/ginger combo sounds irresistible -- and sounds like my homemade bourbon vanilla will fit right in ;)
I can't wait to try these - they look so good, and we love gingerbread in our house! Thanks for sharing!
Omg. This is a must-make this holiday! Thank you!
fabulous delightful presentation
Brings home memories of my mom starting Xmas baking. Always made the gingerbread bars first.
This looks delightful
I literally made this recipe a day before this video! They turned out amazing
love this creation, will definitely try this! and my favorite part is the frosting mishap - that's something I would do too :)
Where has this recipe been all my life?! 🤤 😋
I love the tip to add the salt and the baking powder/soda before the flour! I always have this fear of someone biting into a chunk of baking!
My favourite maths superhero: 5:25
I must tell you that the coconut straws from last year were a very huge hit!!!
Great video!
I know what I’m making for the cookie exchange party 😃
Melissa is so cute
What specific pan are you using , please?
Wonder if you could add a little bit of butterscotch liqueur to kick it up a notch?
I won a competition with these.
COOKIE WEEEEEEEEK
Was it supposed to completely collapse like that? I'm wondering about the role of the baking powder in this recipe. Since the whole thing collapsed, might baking soda have been a better/ stronger leavening option?
There's a long explanation with some chemistry involved, but the short explanation is that after all the chemistry happened, the batter never got hot enough to set in a structure that would trap the gas.
Double-acting powder can pack decent punch, but the second activation requires the batter to reach a certain temperature. Otherwise the chemistry doesn't happen.
I don't know what temperature that happens at offhand or how much hotter the batter has to get to set, but I can tell you that when I bake these (yes, when) I'll be upping the bake time to probably 40 minutes. I might temp the batter at her suggested times out of curiosity. I want to see if it cracks 165 at that time or not.
All my homies love Melissa Clark
I'm going to try these first, or maybe the Mexican hot chocolate -- or the matcha latte... Has anyone tried using butterscotch chips for the topping instead of white chocolate?
I love the matcha latte cookies, trying this next after I finish the chocolate cake I made
I didn't see the entire recipe in the video. It's hard to tell how much of everything is being added. I probably have to subscribe to NYT Cooking?
Sounds incredible. Ginger over chocolate any day.
😍🥰😍🥰🥰💞😍🥰
Get Melissa's recipe: nyti.ms/3N92zyb
Reminds me of hermit bars
Melissa Clark is awesome. This recipe looks amazing. I wish they'd give her as much time as they give the other people on the NYT Cooking site. She has to deliver all the information in far less time. The other kids on the block (emphasis on kids) get to explain things thoroughly--often in excruciating detail--while she sometimes has to rush through it. Ageism isn't pretty.
Wooow! 🤤 I wonder if maple syrup could work also instead of molasses 🧐 not as thiccck but another lvl of flavor 😚
Just watch the leavening agent you use/amount.
There is an additional way that the butter can be enhanced that works quite well with this recipie.
brown butter?
Love how the little paper cone absolutely did not make the decorations easier or neater at all. Think I'll stick to drizzling with a fork since it'll turn out about the same as the video anyway.
Why aren’t you grinding the cloves?
Why not put the white chocolate in the cookie
She needed some chocolate chips.
Oh goodie its cookie week. Love it but hate blondes. No thanks, but I will watch.
Brown butter has always been a big meh for me. Not worth the effort.
Only thing is, she does not know the value of an apron. Why don't young women care about protecting their good clothes from stains?