I just finished unpacking my last box from my move to Palm Dessert, and as exhausted as I am, I couldn’t let the holidays go by without sending you a favorite recipe.
Several months ago I attended a professional food society meeting where I knew very few people. I was asked to bring a dessert to sell for their fundraiser. I put my platter of gingerbread bites on the table with the other offerings and sat down for the luncheon.
After lunch I overheard people talking about a dessert they wanted the recipe for, but had no idea who made it. I was thrilled to learn that the buzz was about my gingerbread bites and happily obliged with the recipe.
The easiest way to garnish these gems is with whipped cream sweetened with a little powdered sugar, topped with a small piece of candied ginger. For the above mentioned occasion, however, whipped cream wasn’t a good option, so I made a cream cheese frosting instead. I’m including both variations with my recipe.
If you haven’t tried piping through a star tip, this is a great chance to start. Practice a few times on a sheet of parchment. It’s fun.
Bite-size desserts are definitely on-trend and these little jewels are ideal to serve with any pie or cake, take to a holiday party, or give as a gift.
I wish you the happiest Thanksgiving, dear friends. May you and your loved ones create beautiful memories around the table.
CANDIED GINGERBREAD BITES
1-1/4 cups all purpose flour
1 teaspoon baking soda
1 3/4 teaspoons ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/8 tsp. freshly grated nutmeg
1/8 tsp. kosher salt
1/2 cup (3 oz.) candied ginger, finely chopped (but large enough to see in batter)
4 tablespoons (1/2 stick) unsalted butter, softened
1/3 cup firmly packed golden brown sugar
1/2 cup mild or unsulphered molasses
1 large or extra large egg
1/2 cup boiling water
Preheat oven to 350 degrees. Spray 34 to 36 mini muffin tins.
In a medium bowl, whisk flour baking soda, ginger, cinnamon and cloves. Add salt and nutmeg and toss to blend. Add chopped ginger and toss to coat completely.
Beat butter with electric mixer on medium speed until light and fluffy, about 2 minutes Add brown sugar and beat until smooth. In a measuring cup, mix egg and molasses with a fork and add to butter mixture. Mix until blended. Mix in boiling water and mix on low until blended. On low speed, add the flour in 4 stages, scraping sides as needed. Pour into a 2-cup measuring cup. Fill cavities of tins 3/4 full.
Bake for 20 to 25 minutes until cake tester comes out clean. Cool 5 to 10 minutes and invert. Turn right side up and cool on racks.
Makes 34 to 36.
Frosting Rosettes
The gingerbread may be garnished with rosettes made by whipping 1/2 cup whipping cream with 2 tablespoons powdered sugar. Pipe through rosette tip.
When whipped cream isn’t an option, you can make Cinnamon Cream Cheese frosting by beating 4 tablespoons butter with 6-oz. cream cheese, 3 cups powdered sugar and 1 teaspoons cinnamon until smooth. If too thick, thin with a little milk. Pipe through rosette tip.
