I finally had time to start my holiday baking this weekend - yay! I made some of my tradional cookies, which I will be posting soon, but I decided to try something new as well. My friends love my vanilla oreo truffles, so I thought I would make something similar with a holiday twist - gingerbread. I think they look so festive and they taste delicious.
1 box Betty Crocker Gingerbread Mix (14.5 oz)
1 1/4 cups lukewarm water
1/2 tub of ready-made vanilla frosting
Wilton Candy Melts (I used white)
sprinkles for decorating
Make the gingerbread cake as directed on the box using a 9-inch square baking dish.
Once the cake is baked and cooled, crumble it into tiny pieces in a large mixing bowl.
Add the 1/2 tub of vanilla frosting and mix it all together. I use my hands to make sure all the cake is combined with the frosting. Once it is well-combined, use a small cookie scoop to make the mixture into balls. Put them on a cookie sheet and place in the freezer for about an hour.
When you are ready to dip them, I find it easier to microwave the candy melts in small batches. I microwave them for 30 seconds, stir and then microwave for about another 30 seconds or so. Place a gingerbread ball into the candy melts, covering completely. I use a Wilton candy dipping tool to get them out of the candy melts and then place them onto parchment or wax paper to set. If you are using sprinkles to decorate, make sure you put them on right away, before the coating sets.
I think they look so pretty when you serve them in cute cupcake liners :)