Gingerbread Bowls
Thank you, Jenn Nguyen, for this recipe. Make your next party fa-la-la-la-fabulous with these individual dessert bowls! Gingerbread cookies have a special place in our holiday hearts, but we’re taking it up a notch this year with a delightful twist on tradition. Plus, these are totally gluten- and nut- free so more people can enjoy the merry magic. It’s the most wonderful time of the year!
Ingredients
CAKE
WHIPPED CREAM
Toppings (optional): toasted pecans (see Tip), icing sugar
Preparation
- Preheat oven to 350° F. Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner.
- In a large bowl, whisk eggs. Whisk in oil and molasses. Stir in mix. Scrape batter onto pan.
- Bake 15 min, or until golden brown and cooked through. Let cool 10 min, then flip cake onto Cooling Rack. Freeze 10 min.
- Meanwhile, using a hand mixer on medium-high, beat whipping cream, sugar, vanilla, and spices in a large bowl until fluffy.
- Remove cake from the freezer. Using a small gingerbread man cookie cutter, cut out 8 gingerbread shapes.
- Divide cake scraps between 8 bowls. Top with whipped cream and toasted pecans, if desired. Place a gingerbread cutout on each bowl. Add a sprinkle of icing sugar and more pecans, if desired.
Nutritional Information
Per serving: Calories 390, Fat 26 g (Saturated 8 g, Trans 0 g), Cholesterol 80 mg, Sodium 270 mg, Carbohydrate 26 g (Fibre 2 g, Sugars 20 g), Protein 5 g.
Tips
To toast pecans, heat a small pan over medium-high heat. Add 3⁄4 cup pecans to pan and spread them evenly over the surface. Stir every 10 sec until nuts are fragrant, about 3–4 min. Set aside; let cool slightly.
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