Tuesday, December 6, 2011
Gingerbread Cheesecake Bites
I spent a great day today cooking in my kitchen. Christmas music is going and the fireplace is lit. Time to make it smell like Christmas too. No need for candles when Gingerbread is baking in the oven. These gluten free gingerbread cheesecake bites are amazing. If you like both gingerbread and cheesecake, get ready to be really really happy. The secret to gingerbread cookies for me is just adding a touch of cocoa and some freshly grated ginger. You cannot even tell they are gluten free.
Gluten Free Gingerbread Cheesecake Bites
inspired by Created by Diane
1½ cups plus1 tablespoon Gluten-Free-all-purpose flour
1/2 teaspoon xanthan gum (if your gf flour doesn't already contain it)
1¼ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
1 teaspoon baking soda
1 tablespoon unsweetened Dutch-process cocoa powder
1 stick unsalted butter, room temperature
1 tablespoon freshly grated peeled ginger
½ cup packed dark brown sugar
½ cup molasses
4 oz cream cheese
2 cups powdered sugar
1 teaspoon vanilla
In a medium-sized bowl, sift together the flour, xanthan gum, ground ginger, cinnamon, cloves,baking soda, nutmeg and cocoa. I sift then whisk it all together.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the grated fresh ginger on medium speed until lightened, about 4 minutes.
Add the brown sugar; beat until combined.
Add the molasses; beat until combined.
Beat half of flour mixture into butter mixture. Then the remaining half of the flour mixture
Place a tablespoon of dough into paper lines mini cupcake/muffin pan, or if you have silicone muffin pans like I do, you do not need to line them, just spray them with cooking spray. Make a well/indentation into each ball of dough with the back of a measurement teaspoon.
Beat room temperature cream cheese with egg and powdered sugar. Stir in vanilla. Place filling into a piping bag, cut off edge of bag. Pipe one teaspoon of filling into each cookie cup.
Bake at 350 degrees for 15 minutes or until cookie tested with tooth pick comes out almost clean.
Let cool before removing from cupcake pan.
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