Those who can't dance... bake!

Note: I did consider naming this entry "Bun in the Oven." But that would be completely misleading and inaccurate.

So, I stuck with the truth. I'm sidelined slightly due to a strained foot muscle. Lots of rest, IcyHot, and relaxation. (Tomorrow and Monday are important practice days... but everything else is auxiliary.) And when I can't pursue my favorite hobby, I start baking.

Baking not only occupies my time and cleans out my pantry, but there is something therapeutic about mixing butter, eggs, and flour together with an electric mixer. (Unless I'm making rice krispy treats... just... no...) Maybe it's the smell of home cooked goods that fills my kitchen and living room. It doesn't matter that it's 90 degrees outside; if the mood strikes, I'm baking.

After this weekend, there will be 4 different recipes. Ginger Chocolate chip bars, pumpkin spice cupcakes with cream cheese frosting, Rice Krispy treats, and Cranberry (or apricot) and almond scones.

Here is the Ginger Chocolate chip bar recipe. It's my favorite of the bunch. And it's very easy to sub out the sugars for Splenda or Splenda blends. So, the ones I made (and gracing the studio tomorrow with) are low-sugar!

From Real Simple Magazine's December 2008:

• 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan
• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/4 cups light brown sugar
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 12 ounces semisweet chocolate chips

Directions

1. Heat oven to 350° F.
2. 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.
3. In a separate bowl, beat the butter and sugars, using an electric mixer, 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.
4. 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 store: The tight seal on a take-out container will keep the bars moist and chewy.
   
   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.