Comments on: Chai Gingerbread Bars

By: Lemon Chiffon Cake

Lemon Chiffon Cake — Fri, 07 Jan 2011 14:23:16 +0000

Instead of using chai tea bags, I just added the chai spices: 1 tsp. ground cardamon and 1/4 tsp. cloves. I omitted the 1 tsp. ground ginger since there is already 1 tablespoon fresh grated ginger. I also added 1/4 tsp. salt. To make it more gingerbread light, use 3/4 cup light brown sugar and 2 tablespoons light molasses.

By: Marcio

Marcio — Wed, 22 Dec 2010 22:08:24 +0000

Sounds delicious… But how many cups of flour we need for this recipe?
Thank you.

By: vegqueen

vegqueen — Tue, 21 Dec 2010 15:48:45 +0000

Love these! Just made a first batch as gifts this weekend. They are a fresh new recipe I’d been looking for. The taste and texture are sublime. Thank you.

By: Sarah P

Sarah P — Fri, 17 Dec 2010 14:19:37 +0000

We loved them. I used white flour, because that is what I had. Couldn’t keep my kids out of them.

By: Erica Lea {Cooking for Seven}

Erica Lea {Cooking for Seven} — Thu, 16 Dec 2010 22:22:07 +0000

Brook: I have never cooked with Splenda, so I'm not sure about the dryness. You could try using more butter or add some sour cream or yogurt. Experiment! amanda: What kind of wheat flour did you use? It is best to use hard white or whole wheat pastry flour. "Regular" whole wheat flour is not the best for cakes, cookies, and bars. Caroline: Mine turned out very soft as well. Perhaps if you chilled the bars as Nika suggested they would be firmer.

By: Caroline

Caroline — Thu, 16 Dec 2010 20:52:38 +0000

Made these with white flour since I didn’t have whole wheat…the flavour is fantastic, but I ended up with more of a light cake than bars, not sure if it was because of the flour? (also only needed to cook 20 minutes, so could be that as well)

Anyways, going to put a glaze on them I think, will definitely have to give the recipe another try because the bars look awesome

By: amanda

amanda — Thu, 16 Dec 2010 19:21:56 +0000

Just so so – not sure what I did wrong. They were a little dry and not full of flavor.
Bummer -

By: Brook

Brook — Thu, 16 Dec 2010 14:24:06 +0000

I made them using the Splenda granulated sugar and Splenda brown sugar. They were really good flavor-wise but a little dry. Was that the Splenda? What should I have added? Yogurt? Something else?

By: Brenda

Brenda — Wed, 15 Dec 2010 20:45:19 +0000

I just made them! They are delicious! I ground up a tsp. of loose masala chai. I left out fresh ginger because I didn’t have any.
Love them! Thank you!

By: Crystin Niscavits

Crystin Niscavits — Wed, 15 Dec 2010 19:41:11 +0000

made these last night. I always know something is delicious when my husbands second bite produces a louder, “MMmmm”…than the first. He loved them. The texture and flavor is so nice. they are not overpoweringly gingery or at all dry using the WW flour- which I love the flavor of. Plus, they look beautiful as well. Can’t wait to package some up for gifts. Thanks