Ingredients:

• 1/4 cup sugar
• 2 teaspoon cinnamon
• 1 cup dulce de leche
• 1 cup whipped cream
• peanut oil, for frying
• 1 package Grands Biscuits, opened and biscuits pulled apart

​

​Ingredients

• 2 cups minus 2 tablespoons (8 ½ ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao
• sea salt (optional)
  ​
  

​Ingredients
Gingerbread Bundt Cakes

• 1⅔ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 4 large eggs
• ¾ cup vegetable oil
• 2½ teaspoons zested fresh ginger
• 12-ounce bottle amber lager beer
• 1 teaspoon baking soda
• 2¼ cups molasses
• 1½ cups brown sugar

Orange-Vanilla Sauce

• ½ vanilla bean
• 1¼ cups milk
• ¼ cup granulated sugar
• 3 egg yolks
• Zest of ½ orange
• 1 teaspoon orange oil 

​Glaze

• ⅔ cup powdered sugar
• 4 teaspoons whole milk
• 1 teaspoon vanilla extract

Directions
Gingerbread Bundt Cakes
Step 1: Preheat oven to 350°F. Spray mini Bundt cake cavities with non-stick cooking spray and set aside. 
Step 2: Sift flour, baking powder, salt, ground ginger, cinnamon and nutmeg into medium bowl. Set aside. 
Step 3: Beat eggs, oil and fresh ginger in small bowl and set aside. 
Step 4: Heat beer in large saucepan over medium-high heat until boiling. Remove from heat and slowly add baking soda. Once beer stops foaming, add molasses and brown sugar. Stir in flour mixture a third at a time, mixing well after adding. Stir in eggs until combined. The batter will be thin. 
Step 5: Pour the batter into prepared Bundt pans, filling each cavity ⅔ full. Bake for 20 to 22 minutes, until toothpick inserted in the center comes out clean. 
Step 6: Cool completely on a wire rack before removing from pan. 

​Orange-Vanilla Sauce
Step 1: Cut the vanilla bean in half and scrape out seeds using a knife. Set aside. 
Step 2: Combine milk, sugar, and vanilla bean scrapings in medium saucepan and cook over medium heat until hot, but not boiling. 
Step 3: Whisk egg yolks in a medium bowl. Slowly pour in half of the hot milk mixture while whisking the eggs. Pour eggs into saucepan with milk mixture and cook over medium heat, whisking constantly for about 2 to 3 minutes, until thick enough to coat the back of spoon. 
Step 4: Remove from heat and continue to whisk for about 3 minutes. 
Step 5: Pour into glass bowl and set glass bowl on top of an ice bath. Once sauce is at room temperature, add orange zest and orange oil. 
Step 6: Refrigerate until ready to serve. 

Glaze
Step 1: Whisk powdered sugar, milk and vanilla in small bowl until smooth. If glaze is too thick, add ¼ teaspoon of milk at a time until desired consistency. 
Step 2: Drizzle glaze onto cooled cakes.

To Serve
Step 1: Fill center of each mini Bundt cake with Orange-Vanilla Sauce.