The pink rum glaze of these gingerbread cake bars can usually be found on a typical Austrian dessert, ‘Punschkrapfen’. Inspired by this dessert, but wanting to make it more Christmas appropriate, I made a Gingerbread spiced cake, brushed with apricot jam and glazed with homemade rum glaze. Stressing homemade because I would normally just buy the ready-made glaze from Manner. Determined to recreate the store-bought glaze, I think I came pretty close in imitating the color and taste. Plus, it is more helpful if you want to try the recipe and can’t get your hands on the store-bought glaze.
I didn’t really know what to call today’s delicious treats. Petits fours sounds very fancy and impressive don’t you think? ;)
I cannot resist any dessert that has cream cheese in it. Therefore, these goodies were no exception. The Oreo cookie crust stays crunchy while the filling is rich and has the perfect combination of tartness from the sour cream and sweetness from the broken Oreos. Ever since I saw the recipe on Annie’s lovely blog, I couldn’t resist!