{"id":1967,"date":"2012-01-06T00:38:19","date_gmt":"2012-01-06T00:38:19","guid":{"rendered":"https:\/\/lacasadesweets.com\/?p=1967"},"modified":"2012-02-19T17:15:44","modified_gmt":"2012-02-19T17:15:44","slug":"mini-gingerbread-cakes-with-creme-anglaise","status":"publish","type":"post","link":"https:\/\/lacasadesweets.com\/2012\/01\/06\/mini-gingerbread-cakes-with-creme-anglaise\/","title":{"rendered":"Mini Gingerbread Cakes with Creme Anglaise"},"content":{"rendered":"<p style=\"text-align: justify;\"><div style=\"width: 300px;\" data-width=\"300\" class=\"ratio-wrap-center\"><div class=\"ratio-box\" style=\"padding-bottom: 86% !important;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1979 lazyload\" title=\"gingerbread cakes_blog2\" alt=\"\" width=\"300\" height=\"258\" data-src=\"https:\/\/lacasadesweets.com\/wp-content\/uploads\/2012\/01\/gingerbread-cakes_blog2-300x258.jpg\" data-srcset=\"https:\/\/lacasadesweets.com\/wp-content\/uploads\/2012\/01\/gingerbread-cakes_blog2-300x258.jpg 300w, https:\/\/lacasadesweets.com\/wp-content\/uploads\/2012\/01\/gingerbread-cakes_blog2.jpg 800w\" data-sizes=\"(max-width: 300px) 100vw, 300px\"><\/img><\/div><\/div><\/p>\n<p style=\"text-align: justify;\">My husband and I love all things British. \u00a0So, it goes without saying that we are huge fans of Masterpiece Theatre\u2019s <a title=\"Downton Abbey\" href=\"http:\/\/www.pbs.org\/wgbh\/masterpiece\/downtonabbey\/season2.html\" target=\"_blank\">Downton Abbey<\/a>. \u00a0It\u2019s one of the best tv productions we\u2019ve ever seen. \u00a0Not only are the cast superb, but the scenery, writing, and stories are first-class. \u00a0Since the premiere of season 2 is coming up in just a few days, I decided to celebrate by coming up with a British dessert for us\u2026and you!<\/p>\n<p style=\"text-align: justify;\">These mini gingerbread cakes are warm, spicy, and comforting. \u00a0They\u2019ve got just the right amount of spices to make this a perfect winter treat, and they pair very nicely with a cup of tea. \u00a0They are great served by themselves or with a dusting of powdered sugar. \u00a0If you want to really treat yourself (and wow your guests!), serve the cakes with creme anglaise. \u00a0It\u2019s the British thing to do\u2026<\/p>\n<h3><span style=\"color: #ff9999;\">Mini Gingerbread Cupcakes with Creme Anglaise<\/span><\/h3>\n<h5><span style=\"text-decoration: underline;\"><span style=\"color: #808080;\"><strong>Ingredients:<\/strong><\/span><\/span><\/h5>\n<p><strong>Gingerbread Cakes<\/strong><\/p>\n<ul>\n<li>1\/2 cup vegetable oil<\/li>\n<li>1 cup sugar<\/li>\n<li>1\/2 cup molasses<\/li>\n<li>1 cup half-and-half<\/li>\n<li>1 teaspoon vanilla<\/li>\n<li>2 cups flour<\/li>\n<li>1\/2 teaspoon baking soda<\/li>\n<li>1\/2 teaspoon ground cloves<\/li>\n<li>1\/2 teaspoon ground nutmeg<\/li>\n<li>1 tablespoon cinnamon<\/li>\n<li>1 tablespoon ginger (I prefer a spicier cake, but you can reduce to 2 teaspoons)<\/li>\n<\/ul>\n<p><strong>Creme Anglaise<\/strong><\/p>\n<ul>\n<li>1 cup half-and-half<\/li>\n<li>Seeds from 1\/2 \u00a0of a vanilla bean<\/li>\n<li>3 egg yolks<\/li>\n<li>3 tablespoons sugar<\/li>\n<\/ul>\n<h5><span style=\"text-decoration: underline;\"><span style=\"color: #808080;\"><strong>Instructions:<\/strong><\/span><\/span><\/h5>\n<p><strong>Gingerbread Cakes:<\/strong><\/p>\n<ul>\n<li>Preheat the oven to 350 degrees. \u00a0Grease a mini bundt pan or a cupcake tray, and set aside.<\/li>\n<li>In the bowl of your mixer, beat the oil, sugar, and molasses for 1 minute.<\/li>\n<li>Add the half-and-half and vanilla, and beat for another minute.<\/li>\n<li>Add in the flour, baking soda and spices, and mix on low speed until combined.<\/li>\n<li>Beat on medium speed for 1 minute.<\/li>\n<li>Pour into the prepared mini bundt pan, filling each cup about 2\/3 full.<\/li>\n<li>Bake at 350 degrees for 30 minutes, or until a toothpick inserted in the center comes out clean.<\/li>\n<li>Let cool in the pan for a few minutes, then cool the cakes completely on a cooling rack.<\/li>\n<li>Once cooled, dust with powdered sugar, or serve with creme anglaise, and enjoy!<\/li>\n<\/ul>\n<p><strong>Creme Anglaise<\/strong><\/p>\n<ul>\n<li>In a medium saucepan, over medium heat, whisk together the half-and-half and vanilla seeds and bean. \u00a0Once the milk begins to simmer, remove it from the heat.<\/li>\n<li>While the milk is simmering, whisk the egg yolks and sugar in a medium bowl.<\/li>\n<li>Once the milk has simmered, slowly whisk it into the egg yolk mixture. \u00a0Whisk until combined.<\/li>\n<li>Pour the mixture back into the saucepan. \u00a0Cook over low heat, whisking constantly, until the sauce thickens slightly. \u00a0(Note: the sauce should thicken in about 5-6 minutes. \u00a0I prefer a thicker sauce, so I cooked it for about 8 minutes.)<\/li>\n<li>Once the sauce has thickened to your desired consistency, remove from heat.<\/li>\n<li>Let the sauce cool slightly before serving. \u00a0(You can make the creme anglaise a day or two ahead, and refrigerate it, covered.)<\/li>\n<\/ul>\n<p>Makes 16 cakes.<\/p>\n<p><em>Gingerbread cakes an original La Casa de Sweets recipe. \u00a0Creme Anglaise recipe adapted from <a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/Creme-Anglaise-4984\" target=\"_blank\">Epicurious<\/a>.<\/em><\/p>\n<p><div style=\"width: 300px;\" data-width=\"300\" class=\"ratio-wrap-center\"><div class=\"ratio-box\" style=\"padding-bottom: 75% !important;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1980 lazyload\" title=\"gingerbread cakes_blog\" alt=\"\" width=\"300\" height=\"225\" data-src=\"https:\/\/lacasadesweets.com\/wp-content\/uploads\/2012\/01\/gingerbread-cakes_blog-300x225.jpg\" data-srcset=\"https:\/\/lacasadesweets.com\/wp-content\/uploads\/2012\/01\/gingerbread-cakes_blog-300x225.jpg 300w, https:\/\/lacasadesweets.com\/wp-content\/uploads\/2012\/01\/gingerbread-cakes_blog.jpg 800w\" data-sizes=\"(max-width: 300px) 100vw, 300px\"><\/img><\/div><\/div><\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>","protected":false},"excerpt":{"rendered":"<p>What&#8217;s better on a cold wintry day than mini gingerbread cakes?<\/p>\n","protected":false},"author":2,"featured_media":1979,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4,329],"tags":[298,299,297,296],"_links":{"self":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/1967"}],"collection":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/comments?post=1967"}],"version-history":[{"count":17,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/1967\/revisions"}],"predecessor-version":[{"id":1969,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/1967\/revisions\/1969"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media\/1979"}],"wp:attachment":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media?parent=1967"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/categories?post=1967"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/tags?post=1967"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}