Friday, December 13, 2013

Sassy Sweets: Gingerbread and Cranberry Cheesecake Cake Pops

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As you guys know, I love anything that has to do with food.  Good food, healthy food, and tasty food, all the better, right?  So, when Hodgson Mill asked me to enter their Have a Grain Holiday Recipe Contest, I jumped at the chance!  They sent me a whole host of flour and gingerbread cake mix and also want to share one with you (details at the end!).

Gingerbread is one of John's favorite flavors of the season.  It's hard to say no to him so I had been rolling around gingerbread in my head a week or two before we even got the special Hodgson Mill delivery!  I wanted to make something that will WOW your guests but will also be something you can actually make.  No crossing this one off the list because it has too many ingredients or is too fussy.  It's just plain delicious.

Now I am 100% sure you will want this prize pack yourself.  It's worth $25 and includes an assortment of whole wheat OR gluten free products - your choice and perfect for your holiday baking!  Each of the following will be 1 entry into the giveaway! 
1.  Like The Growing Foodie on Facebook and comment below with your Facebook username.
2.  Tweet "Win a #GrainHoliday from @HodgsonMillInc and paste the tweet link below.
3.  Sign up for The Growing Foodie emails and comment with your email address below (this will only count if the account is activated)

The Giveaway begins NOW and ends at noon EST on Sunday, December 15, 2013. 

If you don't win, or even if you do, Hodsgon Mill is also sharing a $1 off coupon for any 5 pound bag of flour or cornmeal.  PLUS, you can enter to win their very own sweepstakes - twice the chances to win! 
Gingerbread and Cranberry Cheesecake Pops 
Serves:  12 (24 pops)
1 1/2 cups Hodgson Mill White Whole Wheat Flour
1/2 cup Hodgson Mill Organic Naturally White Unbleached Flour
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 cup salted butter
1/2 cup brown sugar
2 eggs
1 orange, divided
1/2 cup molasses
3/4 cup milk
2 cups cranberries, diced
4 ounces cream cheese
1/2 cup white sugar
3 cups white chocolate chips, melted

Preheat oven to 350 degrees F.  Spray a 9x9 baking dish with cooking spray and set aside.

In a large bowl, whisk the flour, baking soda, cinnamon, ginger, cloves, and nutmeg. In a separate bowl, beat the butter and sugar until light and fluffy (2-3 minutes on high).  Add the eggs and beat until incorporated.  Zest the orange.  Add 1/2 tablespoon of zest and 1/4 cup orange juice to the mixture.  Add the molasses and beat again to combine.  Add the milk and then slowly incorporate the dry ingredients until the mixture is combined.

Pour the mixture into the prepared 9x9 pan.  Bake 25-35 minutes, until a toothpick inserted into the center comes out clean.  Let cool completely. 

In a food processor, combine additional 1/2 tablespoon orange zest, cranberries, cream cheese, and sugar.  Add gingerbread cake and pulse until the mixture forms a ball.  By hand, form the mixture into 24 balls and place onto cookie sheets.  Press a candy stick into each ball, if desired.  Freeze for 2 hours, or until firm.

When firm, dip the balls into melted chocolate.  Place them back on a cookie sheet until the outer chocolate coat has hardened.  Store in an airtight container in the fridge until ready to use (up to 5 days) or serve immediately.  You can also freeze the balls in an airtight container for up to 1 month before rolling in chocolate.

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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