Christmas Gingerbread Biscotti

Find it On Pinterest

Cook's Notes: I was looking on Pinterest for a Biscotti recipe and ran across this one. I have never made biscotti, so I thought I'd give it a try. This recipe is easy and just perfect and I usually change something about every single recipe and make it my own...but not this time! I will give full credit to "If You Give a Blonde A Kitchen". Her recipe is spot on and I am sharing it with you - check her out! 

My first attempt at Biscotti was not visually pretty, I will have to work on my technique, but they sure did taste great! 

Recipe Here: http://www.ifyougiveablondeakitchen.com/2013/12/06/gingerbread-biscotti/

What You Will Need:

·         2 1/4 cups all-purpose flour

·         1 1/4 cups brown sugar

·         2 teaspoons ginger

·         1 teaspoon cinnamon

·         1/2 teaspoon ground cloves

·         1/4 teaspoon allspice

·         1 1/4 teaspoon baking powder

·         1/4 teaspoon baking soda

·         1/2 teaspoon sea salt

·         2 eggs

·         2 tablespoons molasses

·         1/2 teaspoon vanilla

Directions:

1.      Preheat oven to 350º F. Spray baking sheet with Flour Non-Stick Cooking Spray.

2.      In a bowl, whisk together all of the dry ingredients. Set aside.

3.      In your stand mixer with a paddle attachment, stir together eggs, molasses, and vanilla until well combined. Slowly add the flour mixture and mix until it forms a doughy ball.*

4.    Flour work surface and transfer dough to the surface.

5.      Divide dough in half and form each half into a fat log about 10 inches by 2 inches. (For an idea of how it should look - see photo here Miss In the Kitchen): 

6.      Place logs about 4 inches apart on the baking sheet and bake for 30-40 minutes, the surface will spring back when gently touched. Let cool 10-15 minutes.

7.      Once cooled, move log from baking sheet to cutting board. With a serrated knife, cut log into 3/4 inch slices on the diagonal. Place slices back on parchment lined pans, cut sides down. Repeat with second log.

8.      Bake 10-15 minutes, flipping biscotti over half way through. The baking time depends on how dry you like your biscotti. Longer baking time (15 min.) makes a harder, crunchier biscotti.

9.      Let biscotti cool on a wire rack.

For the Glaze: 

Vanilla Bean Glaze (from: If you Give a Blone A Kitchen)
• 1 cup confectioners' sugar, sifted
• 1 teaspoon real vanilla extract
• 1 tablespoon butter, melted
• 1 tablespoon milk
• Pinch of salt

1. For the glaze, whisk together confectioners' sugar, vanilla extract, butter, milk and salt until combined. Add more milk if necessary to reach desired consistency. Drizzle biscotti with icing mix.

Gingerbread Bundt Cake

Cook's Note: I saw this recipe on Pinterest and had to try it because Gingerbread is one of my Top 10 loves in this world. The skill level for this recipe is medium, there are a lot of steps. It made my house smell like a dream and turned out fairly pretty. Highly recommend with a cup of coffee with Gingerbread Creamer! 

What You Will Need:

3 cups all-purpose flour

2 tablespoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon sea salt

2 teaspoon baking soda

1 cup butter, room temperature

½ cup brown sugar, packed

1 large egg

1 cup molasses

1 cup boiling water

Directions:

Preheat your oven to 350. Spray your Bundt pan with non-stick cooking spray (I use the kind with flour, such as Pam for Baking).

Next, Mix all of the dry ingredients together in your stand mixture (except for the baking soda) and set aside.

Cream together the butter and sugar until smooth and add the egg and beat until well mixed. Next, add the molasses into the mixture. Set aside.

Add the baking soda to the boiling water and stir to dissolve. Set aside on stove.

Now, back to the ingredients in your stand mixer…..

·         Slowly beat ⅓ of the dry ingredients into the molasses mixture until just combined.

·         Next add ½ cup of the boiling water into the mixture until the water is fully mixed into the batter.

·         Slowly beat ⅓ of the dry ingredients into the molasses mixture until just combined.

·         Next add ½ cup of the boiling water into the mixture until the water is fully mixed into the batter.

·         Slowly beat in the remaining ⅓ of the dry ingredients.

·         Slowly pour batter into Bundt pan.

Bake for 30-40 minutes or until a toothpick inserted into the cake comes out clean.

Be sure to cool for at least 30 minutes before turning the Bundt pan upside down onto a cooling rack.

Gently sprinkle with confectioners’ sugar before serving (through a handheld mesh strainer, if possible).

This Pinspiration comes from: Pretty Practical Pantry