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 1/2 cup molasses 2 eggs, room temperature 1/2 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 1/2 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.