When I brought these into lab meeting last week I definitely called them cake pops so that I wouldn’t have to say balls in front of my boss.
And so that he wouldn’t giggle like a twelve year old boy.
And so that the entire rest of the lab, with our collective maturity of prepubescent children wouldn’t be compelled to make ball jokes for the next hour when we were supposed to be talking about science (or how some of us *ahem me* are completely unable to repeat other labs’ published findings).
My baked goods are disruptive enough with everybody reaching over everyone else to grab one while some sad sorry soul is presenting their week’s worth of data.
We really don’t need to be adding ball jokes into the mix.
Thankfully, you guys are totally mature enough to handle the word “balls” without breaking out into a total ridiculous uproar.
You know that they imply dense delicious little spheres of cake truffle deliciousness covered in some kind of chocolate that, upon looking at them, make you want to squeal with unbridled passion and delight.
(That’s what she said.)
(Okay, that last part was gratuitous, I know. But I couldn’t write a post about balls and not throw in a “that’s what she said”. Michael Scott would not be proud.)
And not anything to do with any sort of male genitalia.
Alright, so maybe we’re not that mature around here.
But you shouldn’t let that stop you from making these cake…spheres…for Christmas or, more non-denominationally, for a random Friday night, perhaps. Because they truly are delicious.
Since we’re already on the subject of science and data and such…let’s analyze: gingerbread mixed with cream cheese frosting and then covered in white chocolate. I’m not even a huge fan of gingerbread (I actually truly do NOT love molasses. At all. In any way.) and even I could barely resist having just one.
So if you’re still looking for that holiday dessert to wow your guests with. These are it.
Just, um. Use your own discretion when deciding which name to go with.
And how many ball jokes you want to infiltrate your wholesome family dinner with. Given how much tequila will be drunk at mine…I could call them “white chocolate gingerbread cake penises” and no one would notice.
And on that note.
Happy holidays and Merry Christmas to all of you! I’ll see you back here on Monday with some super healthy detox food. But in the meantime, look below the recipe for some other holiday dessert suggestions in case you’re still searching for that perfect treat. And remember, calories don’t count on Christmas or any of the nights of Hanukkah. So eat up and eat well.
Makes 14-16, adapted from Confections of A Foodie Bride
- 2 3/4 cups AP flour
- 2 1/2 tsp baking soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp allspice (I omitted this because mine decided to go AWOL at the exact second that I needed it)
- 1/2 tsp nutmeg
- 1/4 tsp fresh ground black pepper
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup packed dark brown sugar
- 2 large eggs
- 3/4 cup molasses
- 3/4 cup nonfat greek yogurt
- coarse sugar for garnish
- Preheat oven to 375.
- Line a muffin pan (or two) with paper liners or spray with nonstick spray.
- In a medium bowl, whisk together the dry ingredients – flour, baking soda, ginger, cinnamon, cloves, allspice, nutmeg, black pepper, and salt.
- In the bowl of a stand mixer, cream the butter with the brown sugar until light and fluffy, 3-4 minutes.
- Add the eggs, one at a time, scraping down the mixer after each addition, until well mixed.
- Add the molasses and mix until well blended.
- Add half of the dry ingredients, mixing on low only until just incorporated. Add the yogurt, mixing until well distributed. Add the remaining dry ingredients, mixing only until just incorporated.
- Scoop into the prepared muffin tins, until about 3/4 full (two large cookie scoops worth!) and sprinkle coarse sugar over the tops of the batter.
- Bake 5 minutes. Reduce oven temperature to 350. Bake another 15 minutes until a skewer comes out with moist crumbs attached.
- Cool 5 minutes in the pan. Turn out onto a rack to cool completely. Store in an airtight container.
White Chocolate Gingerbread Cake Balls
Makes ~22 from 7 muffins, an Eats Well With Others Original
- 7 gingerbread muffins
- 8 oz reduced fat Philadelphia cream cheese
- 1/4 cup unsalted butter, softened
- 1-2 cups confectioner’s sugar
- 12 oz white chocolate (NOT chips)
- red sanding sugar, for decoration (optional)
- In a large bowl, crumble the gingerbread muffins into small pieces.
- In the bowl of a stand mixer, cream together the cream cheese and butter until creamy. Stir in the confectioner’s sugar until desired consistency is reached (something akin to frosting out of a jar).
- A half cup at a time, mix the cream cheese frosting into the gingerbread crumbs with your fingers. Add enough so that the gingerbread is moist and readily sticks together to form balls, a truffle-like consistency.
- Using a small cookie scoop, scoop out the dough into little balls and place on a parchment-lined baking sheet. Once all dough is used up, place sheet in the fridge and refrigerate for 1 hour.
- Melt the white chocolate in a double boiler, stirring frequently. Allow to cool for a minute or two and then dip each gingerbread ball in the white chocolate, turning to coat. Place back on parchment lined baking sheet. Sprinkle with sugar as you go. When all balls are dipped, place back in refrigerator for 15 minutes or until white chocolate is hardened.
I am submitting these to Bake with Bizzy!