Gingerbread biscotti recipe

It wouldn't be the holiday season without the sweet and zesty taste of gingerbread in some shape or form. For many of us, gingerbread means gingerbread men decorated with royal icing and gumdrops. For others, it means gingerbread houses decorated top to bottom with all kinds of sweet treats. For coffee lovers, it means gingerbread biscotti. This was the first biscotti recipe I ever tried and the one I keep returning to whenever I want a special treat to pair with my coffee. My kids also enjoy dunking these crunchy cookies in their milk.

GINGERBREAD BISCOTTI
Ingredients

• 1/3 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup brown sugar, firmly packed
• 3 eggs
• 1/4 cup molasses
• 2 1/4 cups flour
• 1 cup wheat flour
• 1 tablespoon baking powder
• 1 1/2 tablespoons ground ginger
• 3/4 tablespoon ground cinnamon
• 1/2 tablespoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 cup melted white chocolate

Directions
Preheat oven to 375 degrees. In a large bowl, mix together oil, sugars, eggs and molasses. When well combined, mix in flours, baking powder and spices to make a stiff dough. Gather the dough into a ball and divide into two equal pieces. On a floured surface, shape dough into large rectangle that are 1/2 inch thick. They should be as wide as you want your finished biscotti to be. Bake for 20-25 minutes. Remove from oven and allow to cool slightly before cutting into individual cookies that are 1/2 inch thick. Place cookies cut side down on the baking sheet and return to the oven. Bake on each side for 7-10 minutes on each side, until cookies are crunchy. Melt white chocolate and drizzle on top of the biscotti.

Gingerbread souffle recipe

English: Chocolate soufflé (Photo credit: Wikipedia)

If you are searching for something new to grace your holiday dessert table, look no further than this delicious souffle. The cafe that I worked at last year during the holidays served this and it was a huge hit with our diners.

GINGERBREAD SOUFFLE
Ingredients

• 1/4 cup butter
• 1/4 cup flour
• 1 cup milk
• 2/3 cup brown sugar, packed
• 1/4 cup molasses
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1 teaspoon vanilla
• 2 teaspoons rum or rum flavoring
• 1 pinch salt
• 5 egg yolks
• 6 egg whites

Directions
Preheat oven to 400 degrees F. Butter 8 (8) ounce ramekins then coat evenly with sugar. Shake out excess and set aside. Over medium heat, melt butter in a sauce pan. Once melted, whisk in flour until the mixture is smooth and bubbly. Slowly whisk the milk into the mixture and continue to whisk constantly until the mixture is smooth. Remove from heat and whisk in sugar, molasses, spices, extracts and salt. Let the mixture cool for about ten minutes. Whisk in egg yolks and set aside. Using an electric mixer, beat the egg whites until they are firm but not dry. Gently fold the egg whites into yolk mixture in small batches. Divide the batter evenly among the ramekins and place them on a large baking sheet. Bake for 15 minutes, until the souffles are puffed and golden in color. If you want, dust with powdered sugar or serve with fresh whipped cream or vanilla ice cream.