Gingerbread Biscotti

We are getting the house cleaned up and packing for our trip to Orlando to watch The FSU Seminoles play Notre Dame in the Champs Bowl. So last minute baking is on the schedule. We have made a batch of marshmallows and still have a batch of peppermint marshmallows, mocha cocoa mix, gingerbread biscotti and possibly a batch gingerbread cupcakes.

I have already posted the marshmallow recipe. To make the peppermint marshmallows I simply add peppermint extract instead of vanilla. I add a few drops of red food coloring to the top right after I put them in the pan.

Here is the recipe I use for Gingerbread Biscotti.

I can't remember where I got this recipe....but it is great and I have been making this for 7 years.

Gingerbread Biscotti

Ingredients:
1/3 cup vegetable oil
1 cup sugar
3 eggs
1/4 cup molasses
2 1/4 cups all purpose flour
1 cup whole wheat flour
1 Tbs baking powder
1 1/2 Tbs ground ginger
3/4 Tbs ground cinnamon
1/2 Tbs ground cloves
1/4 tsp ground nutmeg

Preheat oven to 375 degrees. Prep a cookie sheet with parchment paper
In a large bowl, mix together oil, sugar, eggs, and molasses.
In a separate bowl combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg.
Mix the dry into the wet ingredients. to form a stiff dough.
Divide dough in half, and shape each half into a roll the length of the cookie.
Place the roll on to the cookie sheet and flatten down to a 1/2 inch thickness.
Bake for 25 minutes.
Remove and cool.
Cut into 1/2 inch thick diagonal slices. Place biscotti on a parchment lined cookie sheet, cut side up.
Bake for 5 - 7 minutes on each side.
Allow to completely cool.

Now you can garnish with a drizzle of lemon flavored white chocolate bark or serve with lemon curd. You can also make a mixture of powder sugar and half-n-half with lemon extract, drizzle over the biscotti.

Enjoy with coffee, tea, or cocoa.

Enjoy!

The Gingerbread biscotti dough

the flatten roll out of the oven

cut, baked and cooling.

Gingerbread Truffles

This recipe is from About.com by Elizabeth Labau

I made a double batch for the goodie boxes

I also copy and pasted the recipe from the website. I did not alter or change a thing except I dipped them in white candy coating and sprinkled them with gingerbread men sprinkles.

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 30 truffles

Ingredients:

• 1 cup white chocolate chips
• 3 tbsp light corn syrup
• 1/2 cup evaporated milk
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 1/4 tsp cinnamon
• 1/8 tsp cloves
• 1/8 tsp nutmeg
• 1/2 tsp salt
• 1/2 cup powdered sugar
• 1 cup finely chopped nuts
• 2.5 cups gingersnap crumbs (about one 12-oz box)
• 1/2 cup granulated sugar, for rolling

Preparation:

1. Place the white chocolate in a large microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating.
2. Once the white chocolate is melted, add the corn syrup, evaporated milk, and vanilla extract. If it seems to be separating, stir gently with a whisk until it comes back together. Stir in the gingersnap crumbs, powdered sugar, all the spices, the salt, and the chopped nuts. Place the mixture in the refrigerator until it is firm enough to shape, about 1 hour.
3. Using a teaspoon, roll the candy into small balls between your palms. Place the granulated sugar in a small bowl, and roll the balls in the sugar.
4. Place the gingerbread truffles in an airtight container and store them in the refrigerator. These candies store for several weeks, but they tend to lose some of their strong ginger flavor after about a week. Allow the truffles to come to room temperature before serving.

For my Keefer Girls

I am an only child and my cousin Kelly means the world to me. She has 2 of the most beautiful and perfect girls  - Kerrington is 3 and Quinn just turned 1.  I just love love love them!!!
So in their Christmas box I am making them a batch of this Gingerbread Play-dough I found on Sweet Sugar Belle's blog.

I put mine in a quart canning jar with gingerbread cookie cutters attached.

Gingerbread Play-dough via Sweet Sugar Belle

Ingredients:
1 cup all purpose flour
1/2 cup salt
2 tsp cream of tartar
1 TBS ground cinnamon
2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cloves
2 TBS vegetable oil
1 cup water
1 tsp orange extract (optional)

Instructions:
In a medium saucepan whisk together dry ingredients. Next mix in the water, oil, and orange extract and stir until a thick batter is formed.  Cook the mixture over low/ medium heat until a thick dough forms. Turn out onto parchment paper and knead until smooth. Makes about 2 cups of dough.

Enjoy!