Party Favors

Over the weekend, my guy planned to attend a pre-Thanksgiving potluck hosted by an old college buddy. While many of the men brought premade deli sandwiches or store-bought pumpkin pie, I promised to bake him a treat to take instead.

Last year, I presented him with a batch of pumpkin cookies, but he forgot to inform me of one important detail… He hates pumpkin!! The host raved about them though (and even drove over and complimented me in person!).

This year, although torn by wanting to satisfy the host again, I realized it’d mean a lot more to my guy if I baked a treat that he would love. With a spicy kick and sweet frosting, these gingerbread bites were perfect… And when he returned, he begged me to bake another batch, just for him!

Gingerbread Bites

modified from Baking Made Simple

makes 18

Without the frosting, you could eat these for breakfast as “mini muffins!” Store in an airtight container for 4-5 days.

gingerbread

¼ c. + 2 tbsp flour

⅜ tsp baking soda

⅛ tsp salt

1 tsp ground ginger

½ tsp ground cinnamon

small pinch ground nutmeg

small pinch ground cloves

1 tbsp butter, softened

2 tbsp dark brown sugar, packed

1½ tbsp molasses

⅛ tsp vanilla extract

1 egg, lightly beaten

1 tbsp milk

1 tbsp plain yogurt

frosting

1 tsp butter, softened

¼ tsp clear vanilla extract

1-2 tsp milk

½ – 1 c. powdered sugar

Preheat the oven to 325°, and lightly coat 18 mini muffin cups with nonstick cooking spray. To prepare the gingerbread, whisk together the flour and next six ingredients (through cloves) in a small bowl. In a medium bowl, cream the butter and sugar. Mix in the molasses and vanilla. Add in the egg, mixing well. Add in the flour mixture until just incorporated. Stir in the milk and yogurt. Pour the batter into the prepared muffin cups, and bake at 325° for 15-20 min or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 min before turning out onto a wire rack to cool completely. To prepare the frosting, cream the butter with 2 tablespoons of powdered sugar. Mix in the vanilla. Alternate between adding small amounts of milk and powdered sugar until the desired consistency is reached. Pipe or spread the frosting on top of the cool gingerbread bites.