This is one of many homemade and from scratch recipes available in the Best of Summer bookzine available at newstands, bookstores, and grocery stores nationwide. It retails for $9.99. You can also purchase the digital edition at Zinio.com or Nook.bn.com.
Summary: From Good Housekeeping and reprinted with permission
- Nonstick cooking spray
- 2 cups all-purpose flour
- 1 tsp cinnamon, ground
- ½ tsp ginger, ground
- ½ tsp baking soda
- ¼ tsp nutmeg, ground
- ¼ tsp salt
- ⅛ tsp cloves, ground
- ¾ cup butter, softened
- 1 cup light brown sugar (packed)
- 1 large egg
- 2 Tbsp. light molasses
- ½ cup sour cream (reduced-fat)
- 8 oz cream cheese (reduced-fat Neufchâtel)
- 7½ oz marshmallow cream
- 2 cups blueberries, fresh (plus additional for garnish)
- Preheat oven to 350°F.
- Prepare 3 baking sheets with nonstick cooking spray – set aside.
- In a medium bowl, mix flour, cinnamon, ginger, baking soda, nutmeg, salt, and cloves – set aside.
- In a separate bowl add butter and beat on medium-high speed with an electric mixer until smooth.
- Add brown sugar and beat 3 to 4 minutes until creamy – scrape down the sides of bowl with rubber spatula.
- Add egg and molasses and continue to beat until well blended.
- Lower the mixer speed and add 1/3 of the flour mixture, then 1/3 of the sour cream mixer. Continue alternating until all the ingredients are mixed together – do not over mix.
- Using a teaspoon, heap the batter onto prepared sheets approximately 2-1/2 apart (you should have 30 rounds)
- Bake the cakes one sheet at time, for 11 to 13 minutes each, or until cakes spring back when pressed lightly.
- Cool the cakes on the pan atop a wire rack for one minute and then transfer carefully with spatula directly to the wire rack to cool completely.
- The cakes can be made ahead up to 1 day; wrap tightly in plastic wrap or foil and store at room temperature.
- In large bowl, with mixer on medium-high speed, beat cream cheese until smooth. Reduce speed to low; add marshmallow cream and beat just until blended, scraping beaters if necessary.
- Gently fold in blueberries by hand.
- Spread ¼ cup filling on flat side of half of the cakes. Top each with plain cake, flat side down, pressing lightly.
- If you like, garnish with additional blueberries pressed into side of filling.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 15
Recipe and photo reprinted with permission.