Gingerbread Dessert Bites
Prep Time:25 min Total Time:25 min
1 box gingerbread mix
1 cup heavy cream
1 tablespoon granulated sugar
Prepare and bake the gingerbread mix according to directions for a 9x13-inch pan. Remove from oven to a rack to cool.
Using a 1-3/4-inch round cookie cutter or glass rim, cut into 10 rounds. (If rounds are too thick, cut horizontally to a 1/2-inch thickness).
Set oven temperature to 300 degrees. Arrange cake rounds on a cookie sheet and bake for 30 minutes more until slightly crisp.
Whip the cream with sugar to soft peaks; spoon onto cooled cake rounds, top with fresh raspberries, mint sprigs and serve these little delights on individual plates or a party tray.
|Wine recommendation: Ruby Port wine|