iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Vegan, Gluten-Free Vanilla Cupcakes

Ingredients:
2 cups garbanzo-fava bean flour, 1 cup potato starch, ½ cup arrowroot, 1 tablespoon plus 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon xanthan gum, 2 teaspoons salt, 2/3 cup coconut oil, 1 1/3 cups agave nectar, ¾ cup homemade applesauce or store‑bought unsweetened applesauce, 3 tablespoons pure vanilla extract, grated zest of 1 lemon, 1 cup hot water, vanilla frosting

Instructions:
Preheat the oven to 325°F. Line 2 standard 12-cup muffin tins with paper liners.
In a medium bowl, whisk together the flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry ingredients and combine. Stir in the hot water and mix until the batter is smooth.
Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes. The finished cupcakes will be golden brown and will bounce back when pressure is applied gently to the center.
Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely. Using a frosting knife, gently spread 1 tablespoon vanilla frosting over each cupcake. Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce

Ingredients:
1 tablespoon freshly ground coffee
2 teaspoons (packed) golden brown sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt
8 slices applewood-smoked bacon
1 pound ground chuck (preferably grass-fed)
1 pound ground sirloin (preferably grass-fed)
8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese (about 8 ounces)
8 potato-bread hamburger buns
8 slices red onion
8 slices tomato
Texas Barbecue Sauce

Instructions:
Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger. DO AHEAD: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.
Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.
Place 2 bacon slice halves atop each burger. Cook 3 minutes.
Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.
Beer is a natural pairing for a burger. Keep the southern theme going by pouring a Texas brew. We like the caramel sweetness and mild hoppy flavor of Shiner Bock ($8 per six-pack).
Watermelon, Feta, and Arugula Salad with Balsamic Glaze

Ingredients:
1 5-ounce package baby arugula, 8 cups 3/4-inch cubes seedless watermelon, 1 7-ounce package feta cheese, crumbled, 2 tablespoons balsamic vinegar glaze

Instructions:
Arrange arugula over large platter. Scatter watermelon, then feta over. Drizzle with balsamic glaze and sprinkle with pepper.
Grilled Shrimp with Molasses-Guava Glaze

Ingredients:
6 tablespoons mild-flavored (light) molasses
3 tablespoons guava or apricot jam
1 1/2 tablespoons butter, cut into 1/2-inch cubes
3 tablespoons plus 2 teaspoons finely grated lime peel
32 uncooked medium shrimp, peeled, deveined
Fine sea salt
8 metal skewers or 8 wooden skewers soaked in water at least 1 hour

Instructions:
Microwave first 3 ingredients in medium bowl until jam and butter melt, about 20 seconds. Stir to blend. Stir lime peel into glaze. Thread 4 shrimp onto each skewer. DO AHEAD: Glaze and shrimp can be made 8 hours ahead.
Cover separately and chill. Prepare barbecue (medium-high heat). Sprinkle shrimp with sea salt. Place 3 tablespoons glaze in bowl; set aside. Brush shrimp with some of remaining glaze. Grill shrimp until just opaque in center, brushing occasionally with glaze, about 2 minutes per side. Drizzle with reserved glaze and serve.
Sweet Potato and Poblano Salad with Honey and Rosemary

Ingredients:
2 tablespoons honey
1 1/2 tablespoons white wine vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon minced shallot (about 1 small)
2 teaspoons Dijon mustard
Dash of Worcestershire sauce
1/4 cup olive oil
2 1/2 pounds red-skinned sweet potatoes (yams), peeled, quartered lengthwise
Canola oil or vegetable oil (for brushing)
2 fresh poblano chiles (about 8 ounces total),* seeded, diced
1/4 cup green onions, thinly sliced diagonally (about 2)
1/4 cup chopped fresh Italian parsley

Instructions:
Whisk first 6 ingredients in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
Cook sweet potatoes in large saucepan of boiling salted water until just barely tender, about 6 minutes. Drain; run under cold water to cool. Cover and chill at least 1 hour and up to 1 day.
Preheat barbecue (high heat). Brush potato wedges with canola oil. Sprinkle with salt and pepper. Grill potatoes until grill marks appear, about 2 minutes per side. Transfer potatoes to work surface. Cut crosswise into 1-inch pieces. Place potatoes, poblanos, green onions, and parsley in large bowl. Drizzle dressing over; toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.
Heirloom Tomatoes with Shell Beans Vinaigrette

Ingredients:
1 tablespoon olive oil
1 cup chopped sweet onion (such as Vidalia or Maui)
4 garlic cloves, minced
1 bay leaf
1/2 teaspoon plus 1 tablespoon chopped fresh thyme
4 cups shelled fresh or frozen black-eyed peas, crowder peas, or purple hull peas (about 20 ounces)
2 cups low-salt chicken broth
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
4 fresh medium basil leaves, thinly sliced
4 medium heirloom tomatoes (different varieties
if possible)
sliced

Instructions:
Heat 1 tablespoon olive oil in medium saucepan over medium-high heat. Add onion; sauté 4 to 5 minutes. Add garlic, bay leaf, and 1/2 teaspoon thyme; stir 1 minute. Add peas and broth; bring to boil. Cover with lid slightly ajar; reduce heat to medium-low. Simmer until peas are soft, stirring occasionally, about 25 minutes. Drain. Transfer to large microwave-safe bowl.
Whisk vinegar and 1/4 cup extra-virgin olive oil in bowl. Season with salt and pepper. Pour over warm peas; toss. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before continuing.
Stir basil into peas. Discard bay leaf. Season to taste with salt and pepper.
Arrange tomato slices on platter. Sprinkle with salt and pepper. Spoon warm or room-temperature peas over tomatoes.
Sweet Tea with Vodka and Lemonade

Ingredients:
2 large tea bags for iced tea, 1/2 cup boiling water, 8 fresh mint sprigs, 4 cups lemonade made from frozen concentrate, 1/2 cup vodka, Ice cubes, 8 lemon slices

Instructions:
Place tea bags in medium bowl. Add 1/2 cup boiling water. Let steep 4 minutes. Discard tea bags. Place mint sprigs in large pitcher; mash with muddler or handle of wooden spoon until slightly bruised. Pour in tea, lemonade, and vodka. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Fill 8 highball glasses with ice. Divide sweet tea among glasses. Garnish with lemon slices.
Shrimp and Green Onion Pancakes

Ingredients:
2 large eggs
1 1/2 cups cold water
1/2 teaspoon coarse kosher salt
1/2 teaspoon gochu garu (Korean red pepper powder)* or 1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 1/2 cups all purpose flour
1/2 pound uncooked shrimp, peeled, deveined, cut into 1/3-inch pieces
1 medium onion, halved, very thinly sliced
8 green onions (white and pale green parts only), cut into 3- to 4-inch-long matchstick-size strips
1 medium carrot, peeled, cut into 3-to 4-inch-long matchstick-size strips
1/2 cup reduced-sodium soy sauce
2 tablespoons water
2 tablespoons fresh lemon juice
2 teaspoons Asian sesame oil
1 teaspoon gochu garu (Korean red pepper powder)* or 1/4 teaspoon cayenne pepper
4 tablespoons vegetable oil
divided

Instructions:
Whisk eggs in medium bowl to blend. Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature.
Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.
Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.
Chocolate Cake with Ganache and Praline Topping

Ingredients:
Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes, room temperature
1/4 cup natural unsweetened cocoa powder
1/2 cup boiling water
1 cup all purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon coarse kosher salt
1/4 cup buttermilk
1 large egg
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
3 tablespoons heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
3/4 cup (packed) dark brown sugar
1/4 cup heavy whipping cream
3 tablespoons unsalted butter
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup pecans
toasted
chopped

Instructions:
Preheat oven to 350°F. Spray 9-inch cake pan with nonstick spray. Line with parchment. Spray parchment. Dust with flour, tapping out any excess.
Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk buttermilk, egg, and vanilla in large bowl. Gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.
Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.
Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Transfer cake to plate. Chill 2 hours and up to 1 day.
Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline over cake. Spread just to edges (topping sets quickly). DO AHEAD: Can be made 1 day ahead. Cover with cake dome. Store at room temperature.
Shaved Fennel and Arugula Salad

Ingredients:
3 tablespoons fresh lemon juice, 1 teaspoon red wine vinegar, 1 teaspoon anchovy paste, 1/2 cup extra-virgin olive oil, Fine sea salt, 1 5-ounce package arugula, 1 fresh fennel bulb, trimmed, halved, sliced paper-thin, 1/3 cup oil-cured black olives, halved, pitted, 2 cups Parmesan cheese shavings

Instructions:
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with sea salt and pepper.
Toss arugula, fennel, and olives in large bowl with dressing. Sprinkle cheese over.
Cappuccino Brownies

Ingredients:
Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter, diced
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
3 large eggs
1 tablespoon instant espresso powder
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup all purpose flour
6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
5 tablespoons heavy whipping cream
1/4 teaspoon ground cinnamon

Instructions:
Preheat oven to 325°F. Fold 16-inch-long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Spray foil with nonstick spray.
Stir butter and chocolate in heavy large saucepan over very low heat until chocolate is melted. Remove from heat; whisk in sugar, then eggs, 1 at a time. Whisk in espresso powder, vanilla, and salt; sift flour over and stir to blend well. Transfer batter to prepared pan.
Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 35 minutes; cool completely in pan on rack.
Place white chocolate in medium microwave-safe bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate in bowl. Let stand 30 seconds, then stir until chocolate is melted and smooth. If necessary, microwave on low power in 10-second intervals until white chocolate is melted completely. Chill until ganache is thick but still slightly pourable, about 25 minutes.
Using foil as aid, lift brownies from pan. Turn over onto sheet of parchment paper; peel off foil.
Pour ganache onto center of brownies; spread to edges (some may drip over). Sprinkle with cinnamon. Chill until ganache is set, at least 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
Cut brownies into 4 strips. Cut each strip crosswise into 5 or 6 pieces, or cut each strip into 6 triangles. Arrange brownies on platter and serve.
Oil and Vinegar Potato Salad

Ingredients:
1 1/2 pounds Yukon Gold potatoes (about 5 medium), unpeeled
1/4 cup red wine vinegar
1/2 teaspoon sugar
1/2 small red onion, very thinly sliced
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley

Instructions:
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices.
Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.
Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.
Pluot Jam

Ingredients:
3/4 pound ripe Pluots (about 3 large or 5 small), halved, pitted, chopped (about 1 1/2 cups)
3 tablespoons honey
4 teaspoons (or more) balsamic vinegar
1 tablespoon (or more) lemon juice
2 teaspoons finely grated lemon peel
1/2 teaspoon finely minced fresh rosemary
1/8 teaspoon coarse kosher salt
Pinch of black pepper
2 tablespoons chopped fresh chives

Instructions:
Place Pluots, honey, 4 teaspoons vinegar, 1 tablespoon lemon juice, lemon peel, rosemary, coarse salt, and pinch of pepper in small saucepan. Bring to boil over medium-high heat, stirring. Reduce heat to medium-low. Simmer until fruit has broken down and mixture is thick, stirring occasionally, about 20 minutes. Cool. Adjust seasonings; add chives.
Turkey Shawarma with Tomato Relish and Tahini Sauce

Ingredients:
2 1/2 pounds 1/4-inch-thick turkey cutlets
2 onions, cut into 1/4-inch-thick rounds
1 tablespoon turmeric
2 teaspoons coarse kosher salt
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon hot paprika or cayenne pepper
8 tablespoons (about) extra-virgin olive oil, divided
8 whole pita breads
Tomato Relish
Tahini Sauce
1 cup thinly sliced pickled eggplant* or sour dill pickles

Instructions:
Arrange turkey cutlets in 15x10x2-inch glass baking dish. Spread onion slices in 13x9x2- inch glass baking dish. Mix turmeric, coarse salt, ground coriander, ground cumin, black pepper, white pepper, and hot paprika in small bowl. Sprinkle onion slices with 1 tablespoon spice mixture, then drizzle 2 tablespoons olive oil over, turning onions to coat both sides. Sprinkle remaining spice mixture over both sides of turkey cutlets, rubbing in spice mixture with fingertips to coat. Drizzle 4 tablespoons olive oil over turkey, turning cutlets to coat both sides. Cover and chill onions and turkey at least 4 hours and up to 8 hours.
Prepare barbecue (medium-high heat). Brush grill rack with oil. Brush pita breads with 2 tablespoons oil. Grill onion slices until tender, about 4 minutes per side. Grill turkey cutlets until cooked through, about 3 minutes per side. Grill pita breads until grill marks appear, about 2 minutes per side. Transfer turkey cutlets and onion slices to cutting board and keep pita breads warm. Working in batches, stack several turkey slices and cut thinly crosswise. Repeat stacking and cutting with onion slices. Mix together turkey and onions in large bowl. Place 1 pita bread on each of 8 plates. Top with turkey-onion mixture, then Tomato Relish, Tahini Sauce, and eggplant and serve.
*Eggplant packed in a pickling brine of water, vinegar, salt, herbs, and spices; sold at Middle Eastern markets.
Grilled Black Cod with Fried Garlic and Chiles

Ingredients:
6 7- to 8-ounce black cod fillets (about 1 inch thick)
Coarse kosher salt
6 tablespoons extra-virgin olive oil (preferably Spanish)
4 garlic cloves, thinly sliced crosswise
1 dried guindilla chile, crumbled, or 1/2 teaspoon dried crushed red pepper
3 tablespoons chopped fresh Italian parsley
Fish grill basket (optional)

Instructions:
Lightly brush fish grill basket with oil (if using), or brush grill rack with oil, and prepare barbecue (medium-high heat). Sprinkle fish on both sides with coarse salt and pepper. Place fish in grill basket (if using) or directly on grill rack, skin side down. Grill fish until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover to keep warm.
Heat 6 tablespoons oil in small skillet over high heat. Add garlic and sautéuntil fragrant and light golden, about 1 minute. Add crumbled chile or crushed red pepper; stir 15 seconds. Immediately pour garlic chile oil over fish. Sprinkle with chopped parsley and serve.
The traditional chile for the garlic sauce is guindilla, a small, elongated, medium-hot Spanish chile that's usually sold dried. This chile may be difficult to find, but ordinary dried crushed red pepper makes an excellent substitute.
Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

Ingredients:
1 1/2 tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
1 cup plain whole-milk Greek-style yogurt** (8 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
6 garlic cloves, peeled, flattened
2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes
Flat metal skewers

Instructions:
If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.
*A slightly sweet Syrian pepper with a moderate heat level; available at some specialty foods stores and from wholespice.com.
**A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
Aleppo pepper is sold finely ground or crushed into small flakes; either one will work well in this recipe.
Avocado and Grapefruit Salad

Ingredients:
2 tablespoons verjus* or 3 1/2 teaspoons white grape juice and 2 1/2 teaspoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons minced shallot
1/4 cup walnut oil
1/4 cup olive oil
Fine sea salt
8 large butter lettuce leaves
3 ripe avocados, halved, pitted, peeled, thinly sliced, rinsed under cold water
3 large Ruby Red grapefruits
all peel and white pith cut away
segments cut from between membranes

Instructions:
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in both oils. Season dressing to taste with sea salt and pepper.
Arrange lettuce on platter. Top with avocado and grapefruit, then dressing.
Milder than vinegar, verjus is a tart juice made from unripe grapes; available at specialty foods stores and from chefshop.com and terrasonoma.com.
Gingerbread Bars

Ingredients:
2 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar
7 1/2 tablespoons sugar, divided
2 large eggs
1/4 cup light (unsulfured) molasses

Instructions:
Preheat oven to 350°F. Butter and flour 15x10x1-inch baking sheet. Place 2 cups flour in medium bowl; transfer 2 tablespoons flour to small bowl and reserve. Add spices, baking soda, and salt to flour in medium bowl; whisk to blend. Using electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy. Beat in eggs, 1 at a time, then molasses. Add dry ingredients to butter mixture and beat to blend. Spread batter evenly in prepared pan. Sift reserved 2 tablespoons flour evenly over batter, then sprinkle evenly with remaining 1 1/2 tablespoons sugar.
Bake gingerbread until golden brown and tester inserted into center comes out clean, about 22 minutes; cool completely in pan on rack. Cut gingerbread crosswise into 4 strips, then cut each strip into 6 pieces, forming 24 bars, each about 31/2x13/4 inches. DO AHEAD: _Can be made 2 days ahead._Store airtight at room temperature.