Lemon Glazed Gingerbread Bites

Servings: 16 serving(s)

Prep time: 10 minutes

Total time: 35 minutes

Cooking time: 25 minutes

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lemon glazed gingerbread bites

Lemon and gingerbread…This isn’t some new-fangled flavour pairing, it’s an East Coast classic.

Lemon with gingerbread reminds me of my grandmother. She used to serve her gingerbread cake with a hot lemon sauce, which was how everyone around here ate it. And sometimes she’d glaze her soft molasses cookies with a lemon icing.

If it wasn’t for the fact that I grew up with the combination of lemon and molasses I might not get why they pair so beautifully.

lemon glazed gingerbread bites

I like to cut these squares very small so you can pop a whole square in your mouth at once. That way you’re tasting the lemon icing and the spices all at once, which is just how it should be.

These gingerbread squares have an especially delicious spice blend (5 spices in all) and they’re not too rich so can handle the sugary glaze.

Think brownies when you’re baking these squares. The shorter the baking time the more fudgy the squares will be.

lemon glazed gingerbread bites

 

Lemon Glazed Gingerbread Bite Recipe

Slightly adapted from The Runaway Spoon

Ingredients:

For the squares

  • 1-3/4 cups flour, spooned in
  • 1/2 tsp. baking powder
  • ¼ tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup packed light brown sugar
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 2 large eggs
  • 1/3 cup Crosby’s Fancy Molasses
  • 1/4 cup butter, melted and slightly cooled

Instructions

  1. Preheat the oven to 350 F. Line an 8×8-inch pan with parchment or grease it well.
  2. In a large bowl whisk the flour, baking powder, baking soda, salt, brown sugar, and spices.
  3. In another bowl, combine the eggs, molasses, and melted butter until well combined.
  4. Add to the dry ingredients and stir until everything is incorporated. Batter will be thick.
  5. Scrape the batter into the prepared pan, using the back of a wooden spoon to press it out to the edges.
  6. Bake for about 25 minutes (or until a tester comes out clean.)
  7. Cool for about 15 minutes then remove from ban by lifting the parchment by the edges. (Cool completely in pan if you didn’t use parchment.)

For the glaze:

  • 1 1/4 cups icing sugar
  • 2 Tbsp. cream or milk
  • 1 Tbsp. fresh lemon juice

While the bars are cooling, whisk together the glaze ingredients, making sure there are no lumps and adding a bit more icing sugar if it feels too thin. Pour over bars and spread to the edges. Or lift the bars by the parchment and tilt every which way to spread the glaze. Let glaze harden before cutting.

I recently discovered a lemon glaze recipe on the blog Kitchen Magpie that will forever replace my current method for lemon glaze.

The Kitchen Magpie Lemon Icing Glaze:

  • 1¾ cups of confectioners sugar
  • ¼ cup of lemon juice
  • the zest of one lemon (or more!)
  • 1 tsp of salted butter

Here’s a link to the method

Easy Lemon Roasted Chicken with Molasses Soy Glaze

Servings: 8-10 serving(s)

Prep time: 10 minutes

Total time: 1 hours 10 minutes

Cooking time: 1 hours

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Lemon roasted chicken: The molasses-soy glaze is spiked with garlic and citrus zest and adds great body and flavour. Baking the chicken covered helps to lock in all the juices.

This lemon roasted chicken recipe is your friend when it comes to a super-easy, flavourful way to prepare chicken.

I can’t seem to get enough of this lemon roasted chicken dish. It’s so easy and delicious that I have made it every Saturday night for the past four weeks. It’s a sure fire way to keep baked chicken moist and it works with whatever kind of chicken you have on hand.

  • Lemon roasted chicken: The molasses-soy glaze is spiked with garlic and citrus zest and adds great body and flavour. Baking the chicken covered helps to lock in all the juices.

The molasses-soy glaze is spiked with garlic and citrus zest and adds great body and flavour. Baking the chicken covered helps to lock in all the juices.

When I made it last weekend I threw in some olives, and a couple of weeks ago I added some smoked paprika and a bit of thyme.

I have been playing with my mom’s clay baker from the 1970’s, which is what got me going on this recipe. This precursor to the crock pot is an amazing kitchen “gadget”. Your food cooks up moist but still manages to brown beautifully. This recipe is adapted from a recipe I found on Fine Cooking. If you enjoy this recipe take a look at our recipe for Spice Rubbed Chicken (oven BBQ-style)!

Lemon Roasted Chicken Recipe

Inspired by a recipe on Fine Cooking

  • 1 onion, sliced
  • 2-4 lbs of chicken (chicken pieces, half a chicken or a whole chicken butterflied)
  • 3 lemons (thin skinned, if possible)
  • 1 orange
  • 4 cloves garlic, chopped or minced
  • 3 Tbs. chopped fresh oregano (or 1 Tbs. dried, crumbled)
  • 3 Tbs. soy sauce
  • 2 Tbs. Crosby’s Fancy Molasses
  • 1/4 tsp. crushed red pepper flakes (optional)
  • Sea salt and freshly ground black pepper
  • 2 Tbsp. olive oil
  • 1 bay leaf
  1. Zest and juice the orange and two of the lemons.
  2. Place the zest and juice in a small bowl and add the soy sauce, molasses, oregano, garlic and crushed red pepper.
  3. Stir well.
  4. Place the onions and bay leaf in a baking dish that has a snug-fitting lid.
  5. Sit the chicken on top and pour over the citrus mixture.
  6. Drizzle with olive oil, sprinkle with salt and pepper.
  7. Slice the remaining lemon into 8 wedges and place around the chicken.
  8. Put the chicken in the oven without the lid and broil for 8-10 minutes to brown the skin.
  9. Turn the heat down to 350 F, put the lid on the baking dish and bake until done, basting often once the juices start to release.
  10. The baking time could be anywhere from 30 min to an hour and a half, depending on the size of your chicken pieces.

If you’re using a clay baker:

  • Bake the chicken at 350 F until done, basting from time to time once the juices start to release.
  • When you think the chicken is just about done turn off the oven and leave it in the oven for another 15 min or so until it’s fully cooked.

 

Lemon roasted chicken with molasses soy glaze is easy and flavourful

Lemon roasted chicken with molasses soy glaze is easy and flavourful