Gingerbread Bowls 

45 min

8 servings

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

  • 2 eggs
  • 1⁄2 cup oil
  • 1⁄4 cup fancy molasses
  • 1 pkg Gingerbread Mix
  • 1 cup whipping cream
  • 1 tbsp icing sugar
  • 1⁄2 tsp vanilla extract
  • 1⁄4 tsp Gingerbread Spices

Preparation

  1. Preheat oven to 350° F. Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner.
  2. In a large bowl, whisk eggs. Whisk in oil and molasses. Stir in mix. Scrape batter onto pan.
  3. Bake 15 min, or until golden brown and cooked through. Let cool 10 min, then flip cake onto Cooling Rack. Freeze 10 min.
  4. Meanwhile, using a hand mixer on medium-high, beat whipping cream, sugar, vanilla, and spices in a large bowl until fluffy.
  5. Remove cake from the freezer. Using a small gingerbread man cookie cutter, cut out 8 gingerbread shapes.
  6. 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, 0 0 g), Cholesterol 80 mg, Sodium 270 mg, Carbohydrate 26 g (Fiber 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.