At holiday time I like to send you a recipe that fills many needs. These glorious bites are ideal for a fancy occasion as well as a coffee, tea, or even a cookie exchange. People may say they aren’t a cookie, but when they take one bite, they won’t complain. They are also very easy to make and bake.
Not long ago, I attended a professional food society meeting. I knew very few people there, but everyone was asked to bring a dessert to sell for their fundraiser. I put my platter of gingerbread bites down on the table with the other offerings and sat down for the luncheon.
When I returned to the room with the auction, I saw that my gingerbread bites were still sitting undisturbed, so I moved the platter to the buffet table with the other desserts.
At the end of the meeting, people were all buzzing about a dessert they wanted the recipe for, but had no idea where it came from. After I told them that I was the baker, they asked for the recipe. I happily sent it to the members and from then on, they knew my name. BTW, these little gems are a terrific way to get noticed.
The easiest way to garnish these is with whipped cream sweetened with a little powdered sugar and then topped with a small piece of candied ginger. For the above mentioned occasion, whipped cream wasn’t a good option, so I made a cream cheese frosting. I’ve included both options with the 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. If gilding the lily isn’t in your DNA, these will still be delicious dusted with powdered sugar.
I hope when people taste these little jewels their reaction will bring you the pleasure they’ve brought me. They always evoke a smile.
I wish you and your loved ones the happiest holiday and a delicious year filled with joy, love and good health. I thank you very much for supporting me in my blog. I hope to be more consistent in sending you recipes going forward.
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.NOTE: 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, if desired.
