Since I was a young girl, my family would always set aside a day to bake Christmas treats of many kinds. From cookies to bars to pumpkin rolls, it has become a family tradition I’ve carried on with my family. We turn on the Christmas tunes and get to work; gingerbread and peppermint wafting in the kitchen air.
The treats have mostly been recipes that have been in my family for years, although I try to add a few to my repertoire each year. Two years ago, I became a cake popper. So, this year, I am combining my love of cake pops with gingerbread!
To begin, I needed to find a great gingerbread recipe. After viewing several, I found one that sounded fairly easy and tasty, so off to work I went.
Here is what you’ll need for the cake:
• Brown Sugar
• Plain Yogurt
• Fresh Ginger
• Baking Soda
I had almost everything on hand.
After mixing the ingredients, I’m ready to bake – a short time later and I have my gingerbread cake. I wish you had smell-o-vision right about now!
Allow the cake to cool on a wire rack for awhile. You may even want to bake it one day, and then make the cake truffles the next.
Time to get down and dirty. We begin by crumbling the cake to pieces..the entire cake. I use my hands..others use a food processor or stand mixer.
Then, add only about 1-2 Tbsp. of frosting – canned or homemade – to help bind the cake together. Grab about 1-2 Tbsp. of the “dough” and roll into a ball. My truffles are usually about 1.25 inches in diameter.
They should look something like this (these were vanilla):
After you’ve rolled all your truffles, then melt the candy melts in a separate glass bowl via the microwave or a double boiler (or a candy melting pot). Be careful to not overheat the chocolate.
I then dip a toothpick into the chocolate and insert into each ball.* Then, place in freezer for about 10-15 minutes.
While you are waiting for the truffles to firm up, melt the rest of the candy melts you would like to dip the truffles in. Also, have on hand any nonpareils or other decoration you’d like to use.
One by one, I dipped each truffle, using the toothpick as a handle and placed onto a sheet of waxed paper. Then, sprinkled immediately with nonpareils.
Here is what the truffles looked like before I removed the toothpick.
Then, remove the toothpick carefully and you can use a decoration to cover the small hole left behind.
The finished product – yum!
Here is the recipe I used. To make the truffles you will also need candy melts, frosting and any decoration you’d like to use.
found at Lisa’s Kitchen
2/3 cup of unsalted butter
3/4 cup of brown sugar
1/2 cup of honey
3/4 cup of molasses
2 teaspoons of fresh ginger, finely grated
1 teaspoon of ground cinnamon
1 cup of yogurt
2 large eggs
1 teaspoon of baking soda, dissolved in 2 tablespoons of warm water
2 1/3 cups + 2 tablespoons of unbleached white flour
Grease 9×13 inch pan and line with parchment paper.
In a medium sauce pan, melt the butter combined with the brown sugar, honey, molasses, ginger and cinnamon over medium heat, stirring often. In a small bowl, beat the eggs with a wire whisk and then add the yogurt and baking soda and water. Whisk a few times and set aside.
When the butter is melted, remove the pot from the heat and stir in the yogurt and egg mixture.
Put the flour in a large bowl and add the liquid ingredients to the flour. Beat together until everything is well combined. Transfer to the prepared pan and bake in a 325 degree oven for roughly 45 minutes. Allow to cool.
*You can also just use lollipop sticks and make them into cake pops, instead of truffles.
**Next time, I might add a little more spice. The gingerbread was tasty, but I think it can be a little spicier.
Shared at Hugs & CookiesXOXO