Cheese Filled Ginger Bread Food

LEMON-FILLED GINGERBREAD MUFFINS

Lemon-Filled Gingerbread Muffins image

Honest Abe rarely spoke about food in his speeches. But in one of his famous debates with Stephen Douglas, Lincoln told a story from his childhood about sharing gingerbread men with a friend. The tale charmed his audience -these gingerbread muffins will charm you, too. -Suzette Jury, Keene, California

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
2/3 cup sugar
2 large eggs, room temperature
1/2 cup molasses
2 cups all-purpose flour
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1 cup water
FILLING:
4 ounces cream cheese, softened
1/4 cup confectioners' sugar
1 tablespoon lemon juice
2 teaspoons grated lemon zest

Steps:

Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk flour, ginger, baking soda, salt and allspice; add to creamed mixture alternately with water, beating after each addition just until combined. (Batter may appear curdled.), Fill paper-lined muffin cups one-fourth full. In a small bowl, beat filling ingredients until blended. Drop filling by rounded teaspoonfuls into center of each muffin; cover with remaining batter., Bake until a toothpick inserted in the muffin portion comes out clean, 14-18 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 188 calories, Fat 8g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 207mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.

CHEESE-FILLED GINGER BREAD

Cheese-Filled Ginger Bread image

This recipe came from Taste of Home's Holiday Recipe Card collection. I haven't made ginger bread in quite some time. This sounds really tempting, with the sweet cream cheese filling!

Provided by Sharon Colyer

Categories Sweet Breads

Time 2h

Number Of Ingredients 19

Ingredients

******FILLING******
1 pkg (8 oz) cream cheese, softened
1 c sugar
1/3 c all-purpose or unbleached all-purpose flour
1 large egg
******BATTER******
3 c all-purpose or unbleached all-purpose flour
1/2 c sugar
1 1/2 tsp baking soda
1 1/2 tsp salt
1 tsp ground ginger
2 large eggs
3/4 c milk
3/4 c vegetable oil
1/2 c molasses
1 1/2 c chopped walnuts
******GLAZE******
1 c confectioners's sugar
1-2 Tbsp milk

Steps:

1. Preheat oven to 350°F. Grease and flour a 10 inch fluted tube pan.
2. FILLING: In a mixing bowl, beat first 4 ingredients, until smooth; set aside.
3. BATTER: In a large bowl, combine the flour, sugar, baking soda, salt, & ginger. In another bowl, beat the eggs, milk, oil, and molasses, until smooth. Stir into dry ingredients, just until moistened. Fold in walnuts. Spoon a third of the batter, into the prepared pan. Top with the reserved cream cheese mixture. Carefully, spoon remaining batter over filling.
4. Bake for 40-50 minutes, or until a toothpick comes out clean. Cool for 10 minutes, before removing from the pan, to a wire rack.
5. GLAZE: Combine confectioners' sugar and enough milk, to achieve desired consistency. Drizzle over bread. Store in the refrigerator. Makes 16-20 servings.

RAISIN FILLED GINGERBREAD CAKE

Raisin Filled Gingerbread Cake image

I love gingerbread. There is nothing more comforting than gingerbread, hot chocolate, and whipped cream. Putting gingerbread and raisins together is just kind of automatic to me. I loved putting the cream cheese with the raisin filling to tone down the spiciness of the gingerbread and topping it with a whipped topping. You can...

Provided by SK H

Categories Cakes

Time 1h

Number Of Ingredients 15

Ingredients

CAKE
1 pkg betty crocker gingerbread or your own recipe of gingerbread
1/4 c sugar
1 egg
1 c water
FILLING
8 oz cream cheese softened
1 tsp vanilla
1 c raisins
1/4 c brown sugar
4 Tbsp applesauce
1 Tbsp butter
1/2 c powdered sugar
TOPPING
1 pkg cool whip

Steps:

1. Preheat oven to 350 degrees. Mix YOUR gingerbread cake or use the directions above and pour into two round greased cake pans. Bake for 25-30 minutes until a toothpick comes out clean. Remove from oven and let cool for an hour.
2. To a saucepan add butter brown sugar and two of the TBS of applesauce. Bring to a boil and add raisins. Boil 2-3 minutes until mixture begins to thicken. Remove from heat and add the two additional 2 tablespoons of applesauce. Let cool.
3. As soon as the cake cools take one of the cakes and level it for the bottom layer using a serrated knife laying it level with the pan edges moving in a bake and forth motion. Remove the cake by flipping it on to a plate and flipping it back over onto another plate. Save any crumbs for the top of the cake.
4. Mix together the softened cheese, vanilla, the raisin mixture and powdered sugar with a whisk or a spoon. Stir until the consistency is creamy.
5. Spread the raisin and cream cheese mixture on top of the bottom layer and place the top layer on the cake.
6. Spread coolwhip on the top and sides of the cake and sprinkle crumbs from leveling the bottom layer.
7. Refrigerate 1 hour before serving so the cream cheese filling firms up.

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