Merry Christmas Eve!
My favourite night of the year, hands down.
Spending the night with my family, engaging in traditions we've followed for years, and the anticipation of the morning to come.
Last night at work was a bit busy (a patient fell out of bed and broke his leg. I heard it snap) and I was tired but I didn't want to sleep in too late this morning.
I had Christmas things to do!
I fell asleep watching Home Alone, then woke up, showered, and got started on some Gingerbread Cake Pops.
Step one is to make the Gingerbread cake.
- Preheat oven to 350 degrees with rack in the lower third of oven. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with waxed paper, then spray the paper. Dust the entire pan with flour and shake out the excess.
- In a large bowl, whisk together 1 1/2 cup all purpose flour, 1 cup whole wheat flour, 3/4 cup turbinado sugar, 1 tsp cinnamon, and 1/4 tsp salt; set aside.
- In a medium bowl, whisk together 1/4 cup molasses, 2 eggs, 1/2 cup canola oil, and 1/2 cup buttermilk.
- Dissolve 2 tsp baking soda in 1 cup of boiling water. Fold the baking soda and molasses mixtures into dry ingredients until combined. (Do not overmix.) Fold in the minced ginger.
- Scrape batter into the prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes. Cool 10 minutes in the pan, then invert onto a cooling rack.
The next step is to make Cream Cheese Icing
1. Mix together 1 pkg cream cheese and 3/4 cup icing sugar.
2. Crumble the gingerbread cake into pieces and mix into the icing, then roll the mixture into bite sized balls.
3. Melt molding chocolate in a microwave safe bowl and dip each ball into the chocolate. Allow the chocolate shell to harden, a few minutes. Decorate as desired if you want to before the chocolate hardens.
That's it!
Easy & delicious!
I hope everyone sleeps well tonight and wakes up to a beautiful Christmas morning!
Merry Christmas!
No comments:
Post a Comment