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these cute
little cakes are great for party trays,
bridal showers,
buffets, potlucks, super bowls
Gingerbread Dessert Bites
recipe
and photograph by www.finedinings.com
1 package gingerbread mix
1 cup heavy cream
1 tablespoon white sugar
Fresh raspberries
Mint sprigs
Prepare the mix according to directions for a 9x13-inch pan.
Using a 1-3/4-inch cookie cutter or glass rim, cut into 10 rounds. (If too
thick, cut horizontally to 1/2-inch thickness). Bake on cookie sheet at 300°
for 30 minutes more to crisp. They can be made 2 days ahead, covered and kept at room
temperature.
Whip the cream with sugar to soft peaks; spoon onto cooled cake rounds, top with fresh raspberries,
mint sprigs and serve these little bites on individual plates.
Wine recommendation: Ruby Port Wine
See more of my
Dessert s
with photographs for more gourmet recipes
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