Gingerbread...My Favorite Christmas Dessert!

I've seen gingerbread in many different forms...cookies, cakes, brownies, puddings, pancakes, waffles and ice cream, to name a few! I love gingerbread in ANY form!

This next recipe is one I found on

Fun Desserts!

I'm always looking for desserts that are out of the ordinary! That's why I knew I had to try these next two recipes! The first recipe is called 'Surprise Inside Cupcakes' and what I love about the recipe is that's it's a 'made from scratch' batter, plus you can customize the cupcake to your liking! The surprise inside has so many options! I've tried it with chocolate covered caramels, chocolate peanut butter cups and chocolate covered peppermints! All were perfect for this cupcake. You can also use whatever flavor cake you like. I've made these cupcakes in chocolate just by adding about 3 tablespoons of cocoa powder to the batter.

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The second dessert recipe is so unique and interesting because it's made with a can of tomato soup. I've never heard of such a thing but this recipe got great reviews! It's fun to see every one's expression when they find out about the tomato soup...but I never tell them until after they take the first bite! This cake tastes very much like a carrot cake or a spice cake! It's delicious! I like to glaze it with a sweet cream cheese frosting!

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SURPRISE INSIDE CUPCAKES

INGREDIENTS;
1 1/8 cups all purpose flour 
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup white sugar
1/2 cup brown sugar
1/3 cup butter, softened
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup milk, any kind (I used 1%)
Hershey's chocolate kisses
vanilla frosting, or any flavor you like

DIRECTIONS;

1. Preheat oven to 350 degrees F.  Line muffin tin with cupcake papers.  You will need about 8 to 10.  Fill the empty ones half way with water so that the pan doesn't burn.

2. Whisk together the flour, baking powder and salt.  Set aside.

3. In a large bowl, cream both sugars with the butter.  Beat in the egg and vanilla extract.  Beat in the flour mixture, alternating with the milk.  Mix until just incorporated.

4. Fill muffin cups 1/3 full.  Place a chocolate kiss in the center. Top with more batter until 2/3 full.

5. Bake on center rack for 18 - 20 minutes or until the center of cupcake springs back when lightly touched.  Remove from oven and let cool completely before frosting.

Note: This recipe only makes about 8-10 cupcakes, but you can double all the ingredients to make more.  I've done that with no problems at all!

 

TOMATO SOUP CAKE

INGREDIENTS;
2 tablespoon butter
1 cup sugar 
1 egg
1 teaspoon baking soda
1 can tomato soup
1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ground cloves

DIRECTIONS; 
1. Preheat the oven to 350 degrees F.  Cream the butter and sugar, add in the egg and beat.

2. Dissolve the baking soda in the tomato soup.

3. Sift together the flour, cinnamon and cloves.  Mix with the butter/sugar mixture.  Add the soup.  Pour into a buttered 8x8x2-inch pan.

4. Bake for 40 - 45 minutes.  Test for doneness.  Let cool and top either with powdered sugar or cream cheese frosting.

This cake tastes best when served cold, not warm!