But check out the rest of the stuff in LaVitaLola's shop. There will be lots of goodies up after the New Year.
Image from Anthro
Photo by Rachywoo
(click the image if you're blind like me and can't read it)Heat oven to 350° F. Butter a 9-by-13-inch baking pan and line it with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides. In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
With an electric mixer, beat the butter and sugars until fluffy. Add the eggs and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Mix in the chocolate chips.
Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool completely in the pan, then cut into 32 bars (8 rows by 4 rows).
To Wrap: The tight seal on a take-out container will keep the bars moist and chewy. (Soak containers in warm, soapy water to remove glue from labels.) Wrap with a bow and personalize with a handwritten sticker.
To Freeze: Instead of baking the batter, freeze it in the pan for up to 2 months. To bake, follow the recipe instructions, baking from frozen, and use the upper end of the time range.
I know I was just complaining about the weather not being cold or gray enough...so I wanted to prove to you that I do appreciate California weather. There are very few places in the world where you can get a late November sunset as gorgeous as this. And for that...I am very, very thankful.
