Gingerbread Cake Bites
Gingerbread is one of those flavours that tell all your senses the holidays are here. And in about an hour, you can make these irresistible gingerbread poppers that combine the spice of gingerbread with the sweetness of white chocolate in one perfect bite. Serve them along the appetizers at your holiday open house and watch them disappear.
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Ingredients
- 1 package gingerbread cake mix, plus the added ingredients for cake
- Up to 1/3 cup pre-made cream cheese frosting
- 1 package white chocolate candy melts or almond bark
- Vegetable oil
- Candy decorations and sprinkles
- Parchment paper
Directions
- Bake gingerbread cake according to package directions. Allow the cake to cool and slice the edges away. (Save them for snacking!)
- Into a large bowl, crumble the gingerbread and mix with a small amount of cream cheese frosting—up to 1/3 cup—so the crumbs will form a ball but not be too sticky.
- Roll this mixture into about two dozen individual balls using a medium sized cookie scoop or a spoon. Place the bites on a baking sheet covered with parchment paper.
- Freeze the cookie bites for 30 minutes to firm up the texture.
- In a microwave-safe bowl, break up the almond bark and mix with 1 teaspoon vegetable oil. Microwave at 50% power, stirring at 30-second intervals, until the bark is completely melted. (Be patient, as overheating will cause the mixture to separate.) If your mixture is still fairly thick, add an additional teaspoon of vegetable oil.
- Dip each gingerbread bite into the melted almond bark and then lift with a fork. Allow the excess to drip back into the bowl. Return the bites to the parchment-covered sheet.
- Press candy decorations into the almond bark before the coating hardens.
- Refrigerate for at least 30 minutes or until the almond bark has completely hardened.
Jennifer Fujita
Hometown: St. Louis, Missouri
Artistic style: Easy peasy
Inspiration: A family of good cooks and big eaters!
Happy place: Cooking in my kitchen with the music blaring.
Favourite project or work of art: Any art you can eat