Friday, December 11, 2009

Peppermint Gingerbread Dessert

Gingerbread Cup Cakes
1 1/2 cups sugar
1/2 cup butter
2 eggs
1/2 cup molasses
2 cups flour
1 teaspoon cinnamon
2 teaspoons ground ginger
1 1/2 cups sour milk or buttermilk
1 teaspoon baking soda (dissolved in sour milk or buttermilk)

Heat oven to 350º F.  Generously grease 36 muffin tins.  In a large bowl; cream sugar, butter, eggs, and molasses until smooth.  Add flour, cinnamon, ginger, sour milk, and baking soda.  Pour into muffin tins filling half way.  Bake for 12-16 minutes.  Remove from pans and place on wax paper.  Using a small plastic container (medicine cup) or water bottle cap press into the center of each muffin (pictured at the end of this post*).  Allow to cool. 

Peppermint Ice Cream
36 Hershey®’s Kisses® Candy Cane flavored, unwrapped
36 miniature candy canes, unwrapped
36 white chocolate gingerbread boys**
Powder sugar for dusting

On individual serving plates place a small scoop of peppermint ice cream.  Place the gingerbread cup cake face down on top of the ice cream.  Put a candy cane kiss on top of the cup cake.  Then, insert the candy cane and gingerbread boy.  Dust with powdered sugar.  Serve immediately.

**To make the white chocolate gingerbread boys I piped melted white chocolate onto wax paper in the shape of gingerbread boys and allowed to cool.  If you have a hard time free handing place a cut out under the wax paper to trace.

Yield: 36

To change things up vary the fun!  Put the gingerbread on the bottom as pictured on the left.  On the right I have filled the gingerbread with peppermint cool whip then topped it with chopped candy cane Kisses and broken candy canes.

*How to indent your gingerbread.

This dessert creation was inspired by my love for gingerbread people.  I decided that the world needed a dessert that was delcious, fun, fancy, and encompassed gingerbread and peppermint.  Voila!

Side Note- the gingerbread recipe I used was not my original.  It is a recipe I got from my mother who got it from her mother.

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