Hi friends, I can not believe how close Christmas is getting, only 9 days left! As it gets closer to the 25th I have been testing out some Holiday baking and I found an amazing recipe. I tried it out and it has now become a family favourite that my family has nominated me to make every year. I hope that you like the recipe and try it out for yourself because it is seriously amazing.

Gingerbread Cups:

• 2 1/4 cups all purpose flour
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup of unsalted butter (room temperature)
• 1 cup brown sugar
• 1/4 cup molasses
• 1 egg (room temperature)

Instructions:

• Preheat oven to 350F
• In a bowl whisk flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.
• In a separate bowl, a stand mixer is recommended in the original, beat together the molasses, butter, and brown sugar until fluffy and pale. Then beat in the egg until combined.
• Slowly add the dry ingredients to to wet ingredients until combined.
• Grease 2 muffin tins. Add 3 tbsp of dough into each and press down so that they are flat.
• Bake for 9-10 minutes. To check that they are done they should be mostly set but soft in the middle
• Remove from the oven and immediately after press down the centre to make a well with a small container or jar.
• Let them cool for 30 minutes.
• Twist them in the pan to loosen them.

Eggnog Cheesecake Filling:

• 1 cup whipping cream (cold)
• 8 oz softened cream cheese
• 1/2 cup sugar
• 1/4 eggnog
• 1/4 tsp ground nutmeg
• pinch of ground cinnamon

Instructions:

• Whip heavy cream until stiff peaks.
• In a separate bowl cream together the sugar and cream cheese until smooth.
• Add eggnog, nutmeg and cinnamon and beat until incorporated.
• Fold the cream cheese mixture into the whipped cream mixture.
• Either pipe or spoon into the gingerbread cups.
• Set in the fridge for at least 2 hours.

I hope that you enjoyed this recipe. Until next time, xoxo Vienna!

for the original recipe click here

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