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My Life, What a Drag. What is it?

1 cup honey
1 cup sugar
2 oz 66% bittersweet chocolate bar, chopped
1 tbsp unsalted butter
2 tbsp whiskey
2 eggs
2 cups Domata Gluten Free flour
3/4 tsp baking powder
1/4 tsp baking soda
3 1/2 tsp gingerbread spice blend
3/4 tsp salt
1/2 cup ground pecans
1/4 cup diced candied orange peel, homemade preferable
1 cup chopped pecans
Powdered sugar

Combine honey, chocolate, sugar and butter in a sauce pan over medium-low heat. Simmer, stirring occasionally, until chocolate and butter and mixture is smooth. Transfer to the bowl of a stand mixer, cool to room temperature. Mix the rest of the dry ingredients together in a bowl. Preheat oven to 375 degrees Fahrenheit. Spray and line the bottom of a (17x12 or 18x13 or something close) rimmed sheet pan with parchment paper. With a paddle attachment, mix in whiskey and eggs. Add in the dry ingredients and the pecans and candied orange peel. The batter will be stiff and sticky. Spread into prepared pan. Bake for 18 minutes until top is no longer shiny. Let cool in pan on wire rack. Cut into squares in the pan. Mix enough powdered sugar and water to make a thin glaze, pour over bars and spread evenly all over. Allow to dry and recut the bars. Yields 6 dozen.

Gingerbread spice blend

2 1/2 tablespoons ground cinnamon
2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon ground green cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground star anise
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg

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