Candied Ginger Bars
As it turns out, it didn’t actually hit me until today that I am really moving. For whatever reason, the last several weeks of gathering boxes, stressing, and packing weren’t enough to get me thinking about what all of it really means until now.
Most of the times I have moved in the past (there have been A LOT of those times), I knew exactly where I was going next. I had time to mentally adjust and prepare to be in my new space, and that’s always pretty comforting to me. You know, like preparing to hit the ground rather than blindly stepping off the side of a cliff and not knowing what to expect. It’s the same, for sure…
This time, not so much. I don’t know what to expect or where I’ll be. What hit me possibly the most is the limited time I have left in my tiny kitchen of two years, and the limited number of baked good items I can produce from said kitchen in that limited amount of time. The countdown begins!
(And yes, I realize there are ridiculous-looking water spots on that cutty-thingy…haha!)
Oh, while I’m on the topic of moving, I wish I could say I have a bunch of tried and true, handy moving tips for you that make the whole process a breeze. But unfortunately, I still don’t have it all figured out, even with practically 10 moves in the last 10 years. I can tell you this, though:
DO NOT under any circumstances wait until the very last minute. I can’t tell you the number of times I’ve underestimated the amount of stuff I have, the number of boxes I’ll need, or the amount of time it will take to actually move everything!
Also, DO NOT help anyone else move (for instance, your brother!) in hopes that they will return the favor just out of the goodness of their hearts. Get it in writing!
Last but not least, if you plan to move, I suggest you have a place to move all your stuff to. Unlike me. Learn from my mistakes, will you?
There you have it. And now, for real, the good stuff.
Candied Ginger Bars
The bars themselves aren’t as gingery as a ginger cookie, but I figured if they were, it’d probably be a little too overpowering with the spicy candied ginger in there! Think balance =)
* 3 Cups Flour (I used 1 Cup Whole Wheat Bread Flour, 2 Cups Whole Wheat Flour)
* 1 tsp Baking Powder
* 1/2 tsp Baking Soda
* 1/2 tsp Salt
* 1 tsp Ground Ginger
* 1/2 Cup Brown Sugar
* 1/2 Cup White Sugar
* 1/4 Cup Molasses
* 1/4 Cup Canola Oil + 1/2 Cup Margarine
* 1/4 Cup Almond Milk
* 2 Tbsp Vanilla Extract
* 2 Eggs
* 1 Cup Candied Ginger, minced
* 2 Tbsp White sugar or Turbinado Sugar for sprinkling on top.
Preheat oven to 350* F and line or grease an 8×8″ square pan.
In the bowl of a stand mixer, cream together the oil, margarine, brown sugar, white sugar, and molasses. Add in the almond milk, vanilla extract, and the eggs, mixing well between each.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and ground ginger.
Slowly add the dry mixture to the wet mixture, mixing between additions. Scrape down the sides of the bowl periodically.
Stir in the minced candied ginger by hand.
Scoop the batter into the pan and spread it out evenly. Sprinkle sugar on top.
Bake for 20 minutes, then check. If it’s browning too quickly, turn the oven down to 325* and bake for 10 more minutes. Otherwise, just leave it at 350* and bake for 10 more minutes. Keep your eye on it!
Oh, and I’m just throwing this out there, but if you happen to see a girl wandering around campus occasionally, and it looks like she’s living in the library’s 24 hour Study Room and showering in the locker room…it’s totally NOT me. Definitely not. At all. =D