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Gingerbread Jingle

Decorate push-up pops by hot gluing a large jingle bell to the top of the container and wrapping holiday ribbon around the push-up pop.

1/3 cup butter, melted

1/3 cup light brown sugar

1/3 cup sugar

½ cup molasses

2 eggs, room temperature

½ cup milk

1 (8-ounce) container sour cream

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons cinnamon, plus more for garnish

1/4 teaspoon nutmeg

1 teaspoon ground ginger

1/4 teaspoon ground cloves

Cream Cheese Frosting

1 (8-ounce) package cream cheese, room temperature

½ cup butter, softened

1 teaspoon vanilla extract

1 (16-ounce) box powdered sugar

Preheat oven to 350 degrees F. Mix together the melted butter, sugars, molasses, eggs, milk, and sour cream.

In a separate mixing bowl, stir together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add dry ingredients to wet ingredients, mixing well. Bake for 20 minutes in a greased jelly roll pan. Cool slightly and cut into circles using the open end of a push-up pop mold.

To make cream cheese frosting, beat cream cheese, butter, and vanilla with an electric mixer until well blended. Add powdered sugar, 1 cup at a time, and continue to blend well. Place one gingerbread circle in the bottom of a push-up pop mold and top with a swirl of cream cheese frosting. Then add another gingerbread circle and end with a swirl of frosting. Garnish with a dash of cinnamon.

Makes 17 push-up pops