Gingerbread~Pecan Bars & October's Apron Give-Away Winner

Halloween is barely past and Christmas decorations have popped up in the store...and it's turned chilly with snow falling in some parts of the country, so the smell of gingerbread just seemed like the perfect thing to bake.

Typically, gingerbread is made with honey or molasses and ground ginger (sometimes fresh ginger is added too.) It was introduced to Europe in 992 by an Armenian monk, Gregory of Nicopolis who taught gingerbread baking to French Christians then, crossed over to Germany and Sweden in the 13th century because it was thought to have medicinal properties.  That makes sense, because when we were sick as children, my mother always made sure we had ginger ale around:-D

Gingerbread would evolve over the next several centuries and besides the cake version, cookies are widely baked, especially at the holidays.  I know it's one of my hubby's favorites and that's why I came up with this recipe.

Instead of honey or molasses, I tried a new ingredient--Lyle's Golden Syrup.  I have this on my shelf because we love Anzac Biscuits and this is a key ingredient.

The bars have a chewy consistency because of this ingredient and along with the pecans (which are grown in the South,) these treats will definitely be in my cookie boxes this holiday.

Gingerbread~Pecan Bars
9T (1 stick + 1T) unsalted butter, at room temperature
1/2 cup firmly packed light brown sugar
2/3 cup Lyle's Golden Syrup
1 tsp. ground Ginger
1 tsp. Pumpkin Pie spices
2 1/2 cups King Arthur all-purpose flour
1 tsp. baking soda
40 pecan halves

Preheat oven to 325F-degrees.  Line a 10" x 15" baking sheet with parchment, allowing it to lay over the sides of the pan for easy lifting out the bars after baking.

In a stand mixer, using the paddle attachment, cream the butter, sugar and Golden Syrup thoroughly.  Add the spices and beat once more until fluffy.

Add the dry ingredients and beat on medium, just until the mixture comes together.  Pat dough into the prepared pan.

Use a paring knife to score--in half, then in quarters and longwise, space 5 across to give you a total of 20 bars.
Place 2 pecan halves on each bar and bake in the preheated oven 25 to 30 minutes until golden brown.

While still warm, cut through the score lines and allow the bars to cool in the pan.  You can lift them out using the extended parchment paper.  Serve with a glass of apple cider...which is how we had ours!  The aroma in the kitchen is wonderful--Enjoy!

Now, this month's apron winner is: Moonstruckcreations.  Please email me your address so I can get this apron out to you to enjoy. Tomorrow, November's apron will be up--I promise.

Today is the anniversary of my mother's passing; 27 years ago at age 67.  Way too young to leave us, but she taught me so much during her short time.  I feel I'm always attached to her apron strings and it's with love I honor her with this blog.  Thank you all for being a part of my memories.

Lastly,  I'm sharing a photo I captured of two of the kittens (Harper and Clara) while they slept.  It reminds me that we should let our family and friends how much they mean to us--you do.