Gingerbread cups o’ holiday cheer

I am celebrating Christmas in Florida with B’s family and while I am woefully behind on posting holiday goodies, there’s an excellent chance I will be flogged with a dead mackerel  if I lock myself away and start writing.  No, that’s not a euphemism.  My sister-in-law actually caught a mackerel today – along with some other big pretty fish we made for dinner and I happily shoved in my face.  And by we, I mean people who know how to cook fish that didn’t come from a store wrapped in cellophane, not me.  I put potatoes in the oven and other things equally helpful like pouring wine.  I wanted to get these posted before the new year though because they’re 1. easy and 2. gingerbread, which isn’t as popular after the fat man gets himself outta the chimney.

I found these little buggers on my latest web obsession, Pinterest.  It makes me want to cook ALL the things, live in a house that looks like the set of the last Restoration Hardware photo shoot and dress like an actual grown up who knows how to match colors and accessorize.  I could totally do all these things…if I could just tear myself away from Pinterest long enough to be a productive member of society.  Ok, that last part’s not really true.

I am the last person on the planet who would ever comment negatively on another food blog, but either I am doing something wrong with measuring cups, or the original recipe for these is a little off on the proportions.  It said to use about 2 tsps of dough for each ball.  I did that, then realized they looked way smaller than the photos.  So I redid all my balls.

This is the 2 tsp measure, sitting in a tsp. I was generous, but it was still really small.

The new and improved size, sitting in a Tbsp measure.  By the way, measuring every ball is a pain.  I used a kitchen scale.  These are all about 7/8ths of an ounce, though you could not be as completely neurotic as me and just make them an ounce. I recommend that approach (as a general rule, not just in ball making).

I used the butt end of a cheese knife that happened to be round and the perfect size for this, but honestly I think your thumb is probably the best bet (the original blog suggested a measuring spoon, I tried that too…I’m not coordinated to make them pretty that way).

I was ready to eat them raw, but B wanted me to bake them.  And giving everyone at my office salmonella poisoning for the holidays would just be rude.

Gingerbread Cheesecake Bites
(Adapted from:  www.createdby-diane.com, measurements adjusted to what I used to create as little confusion as possible)

1 (30 oz) package Pillsbury Gingerbread Cookie Dough (refrigerated section)
4 oz cream cheese (room temperature)
2 cups powdered sugar
1 teaspoon vanilla
Makes about 35, which is less than convenient given standard pan sizes, but oh well.

Roll about 1 oz, or just shy of 2 Tbsp of cookie dough into a ball for each cookie. Place balls of dough into paper liners mini cupcake/muffin pan. Make a well/indentation into each ball of dough with a flour dipped mini rolling pin or the back of a measurement teaspoon (or your finger).
Beat cream cheese with powdered sugar.
Stir in vanilla.
Place filling into a piping bag or freezer bag, cut off edge of bag. Place one teaspoon or so of filling into each area of cookie dough.

Bake at 350 degrees for 9 minutes or until cookie tested with tooth pick comes out almost clean. DO NOT OVERBAKE.  They will be terrible.  Trust me.  I know things.
Don’t over fill the cookies with filling as they will rise when baked.
Let cool before removing from cupcake pan.

Happy Christmas!

Merry whatever you celebrate!

Cheers!

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This entry was posted in Baking, cookies, Cream Cheese, dessert, holidays, recipes, Uncategorized. Bookmark the permalink.

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