Gingerbread Biscotti

   Every year at Christmas I like to give a homemade gift of some kind to our neighbors. Since Christmas is only a few days away I decided it was probably time to get something made. =) I love biscotti but have never made it myself. (although I have had many good intentions to do so.)
    After tossing several options around I decided to give it a shot. I thought, if it flops I'll just start over with option #2 and enjoy the spoils myself. Thankfully, (but also rather regretfully) it turned out wonderful. I had a sample and the rest went out the door. Guess I'll be making more soon. =)

Gingerbread Biscotti

1/2 cup butter, softened

1 1/4 cups brown sugar

2 eggs

 2 tbsp molasses

1/2 tsp vanilla

3 cups flour

2 tsp ginger

1 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp allspice

1 1/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

12 oz white baking chocolate

crystallized ginger

Preheat oven to 350º. In a mixing bowl cream butter and sugar. Add eggs, molasses and vanilla and mix until well combined. In a separate bowl sift together flour, ginger, cinnamon, cloves allspice, baking powder, baking soda and salt. Slowly add to the creamed mixture, about 1 cup at a time until it is all incorporated. 

Flour your work surface and transfer dough to the surface. Divide the dough in half and on a parchment lined baking sheet form each piece of dough into a log about 11"x5".

 Bake for 30-40 minutes until the surface springs back when lightly touched. Remove from the oven and transfer from baking sheet to cutting board. Let cool 10-15 minutes then with a serrated knife slice 3/4-1 inch slices. Place the slices, cut side down back onto the parchment lined baking sheet. Return to oven and bake for 10-15 minutes more, flipping halfway through. The longer you bake it the harder and crunchier it will be. Once done place on wire racks to cool. 

When completely cool, melt the chocolate and drizzle it over top or dip the biscotti in it. Garnish with finely chopped crystallized ginger. Enjoy with a cup of coffee or your favorite tea. 

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 Glory to God in the Highest, 

and on earth peace, goodwill
toward men.

~Luke 2:14

   As we celebrate our Savior's birth, may the love, joy and peace of the season surround and go with you into the new year! From our family to yours, Merry Christmas!!

 

Old Fashioned Sand Tarts

   Husband's grandmother used to make these cookies for her family when his Mom was growing up. Ever since his grandmother passed away unexpectedly a number of years ago his Mom has continued the tradition with her family. Instead of Christmas cut outs they make turkey shaped cookies and we have them for Thanksgiving. I just love them and when our annual Christmas cookie exchange with my aunts was planned I decided to make these as my contribution. 
   The recipe says to decorate with cinnamon sugar, pecan and gumdrop halves. I had a lot of cookies to make though, so I thought that may a bit too time consuming, so I just used gourmet colored sugar on most of mine. For the gingerbread men I used cinnamon sugar. I was happy with how they turned out.

Old Fashioned Sand Tarts

yield: 4-5 dozen

 1 cup butter, softened

2 cups sugar

3 eggs

1 tsp vanilla extract

3 1/2 cups flour

1 tsp salt

2 tsp baking powder

Cream butter and sugar together. Add eggs and vanilla and beat until fluffy. Sift flour. Add salt and baking powder, sift again. Add sifted ingredients to creamed mixture. Mix until a medium-soft dough is formed. Refrigerate for several hours.

Place onto a floured surface and roll into 1/4" thickness. Cut into desired shapes and place on greased baking sheet. Brush tops with whole milk and decorate as desired with either cinnamon sugar, pecan and gumdrop halves or colored sanding sugar. Bake  @ 400º for 8-10 minutes or until edges are just beginning to brown. Cool on wire racks.

     
   All packaged and ready to be given to everyone today! I always look so forward to these exchanges each year. We normally have a brunch on the same day, but this year we are going to my great Aunt's house instead. She and another elderly lady live together and their health isn't the best so family take turns staying with them. We thought this would be a day brightener for them.

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She will give birth to a Son, and

you are to give Him the name Jesus,

because He will save His people from their sins.

~ Matthew 1:21

 

Chai Waffles with Spiced Vanilla Whipped Cream

   Hope everyone had a blessed Christmas! It's another wintry day at our house. Woke up to a fresh blanket of snow and it is still coming down. A good day to spend indoors baking rolls for a family gathering tomorrow night, maybe sew a dress, enjoy some mommy/son time and being very thankful to God for the blessing of a warm house. (something I too often take for granted)
   We had a Christmas service at church yesterday morning, and I wanted to fix a special Christmas breakfast to enjoy before we went. I was planning to make my gingerbread waffles, but then I found this recipe from  Ezra Pound Cake and decided to try  something new. I made a few minor adjustments to the recipe and they didn't disappoint...the only thing disappointing was the fact that Husband had taken my cooking spray while he was barbecuing the other day and didn't bring it back so I had trouble with the waffles sticking to the iron and tearing. I tried greasing the iron with olive oil etc, but it just wasn't working very well. I managed to get a few that weren't totally riddled to photograph. So although they looked like an almost total flop, they sure did taste like winners! Perfect for Christmas morning. (or any morning for that matter)

Chai Waffles with Spiced Vanilla Whipped Cream

yield: 12-16 waffles (depending on the size)

Waffles:

1 3/4 cups milk 

7 chai tea bags

1 3/4 cup flour

1/4 cup sugar

1 tbsp baking powder

3/4 tsp cinnamon

1/2 tsp cardamom

1/2 tsp fresh grated nutmeg

1/2 tsp orange peel

1/2 tsp salt

2 eggs, separated

1/2 cup canola oil

1 tsp vanilla

In a small saucepan over medium heat bring milk to a simmer, add tea bags and remove from heat. Let the tea steep for about 5 minutes. Squeeze the tea bags into the milk and then discard. Allow the tea to cool.

In another bowl whisk together flour, sugar, baking powder, salt and spices. Set aside.

In another bowl whisk together egg yolks, oil, vanilla and the cooled chai tea.

Add to the dry ingredients stirring just until combined, batter will be lumpy. 

In a small bowl beat the egg whites until stiff peaks form. Fold into the batter being careful not to over mix. 

Preheat and grease your waffle iron. Add batter and cook until golden brown. Dust with powdered sugar and top with Spiced Vanilla Whipped Cream and maple syrup.

Spiced Vanilla Whipped Cream:

1 cup heavy whipping cream

1/4 cup powdered sugar

1 tsp vanilla

1/2 tsp cardamom

1/2 tsp fresh grated nutmeg

Pour the cream into a bowl and whip on low speed until just beginning to stiffen. Add sugar, vanilla, and spices. Whip on high speed until stiff peaks form. Serve on top of waffles.
 

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And suddenly there was with the angel

a multitude of heavenly host

praising God, and saying,

"Glory to God in the Highest,

and on earth, peace, good will

toward men." 

~St. Luke 2:13&14

  

♥ Sheila 

 

     

Merry Christmas To All!

   So hard to believe it is already this time of year again!! Today has been what I think would be an almost text-book perfect Christmas Eve Day....a lazy day at home with Hubby and G-bug as the first snow of the year falls!

   Of course I had to take some pictures of the little Mr and his first snow. He was mesmerized this morning watching the big flakes float past the windows so I dressed him up and outside we went for a short photo shoot. It was so cute to watch him experience it all for the first time, he even stuck out his little tongue a time or so to catch the flakes. Here are a few of the photos....

 

  So from our family to yours....A very blessed and joy-filled Christmas as we celebrate our dear Savior's birth!

Card photos courtesy of the talented Emily Sacra Photography

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Fear not: for behold,

I bring you good tidings of great joy,

which shall be to all people. 

For unto you is born this day in the city of David

a Savior, which is Christ the Lord.

 ~St. Luke 2:10-12

♥ Sheila

Homemade Cinnamon Ornaments

   I have been a little slow getting the house decorated for Christmas this year. I wanted and had every intention of doing it Thanksgiving day or the day after, but it just didn't happen. I had several things I wanted to make and I'm finally getting them done. This was one of the projects and I know it isn't edible, but it contains edible ingredients and they get baked so I think they qualify for the blog.
   I spent today making these ornaments and some sticky buns and needless to say my house smelled amazing! They really are the greatest little things; so pretty, smell wonderful and easy to make. I am disappointed though, I wanted to make one with G-bug's hand print on it, but the dough wasn't soft enough for that to work well. I found another recipe that I may try and see if it does better.

Homemade Cinnamon Ornaments 

yield: about 20 ornaments (depending on the size)

 1 cup applesauce

1-1 1/4  cups cinnamon 

1 tsp ground allspice

1 tsp ground cloves

1 tsp ground nutmeg 

Combine all ingredients in mixer and mix until well blended and forms a ball. If too sticky add more cinnamon, too dry add more applesauce. Sprinkle cinnamon on counter and roll the dough out to about 1/4" thickness. Cut into desired shapes. Place on cookie sheet and use a straw to poke the hole. Bake @ 200* for 1 1/2-2 hours, or until completely dry and hard. Cool on wire racks. Add decorative string and hang.  

These are not edible!

It's beginning to look a lot like Christmas......finally!

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Therefore the Lord Himself will give you a sign:

the virgin will be with child and 

will give birth to a son, and will call him

Immanuel.

~Isaiah 7:14

♥ Sheila  

Cranberry White Chocolate Muffins

  This Christmas season has been one for brunches....and I'm loving it! Brunch is one of my favorite meals. I like making food for brunches, but I really like to eat all the delicious food that I normally don't take the time to make for breakfast. =)
  My Aunt had one for Mom's birthday, which was the fourth one I have been invited to in the past month and I have one more look forward to on Christmas Eve day. Anyway, I have been using these brunches as a good excuse to try new recipes.....I wanted to make something sort of Christmas-y for this one so when I saw these muffins I knew they were what I was going to make. The combination of tart cranberries and sweet chocolate was wonderful I thought. They are also quite quick and easy to mix up and bake. {which is a plus of course!}

Cranberry  White Chocolate Muffins 

yield: 18 muffins

 2 cups flour

1/2 cup brown sugar

1/2 tsp salt

1 tbsp baking powder

1 cup milk

1/4 cup butter, melted & cooled

2 eggs

1 cup cranberries, fresh or dried {I used fresh}

1/4 cup white chocolate chips {I added a few extra}

In a mixing bowl beat together eggs milk and melted butter. Whisk together the flour, sugar, salt and baking powder. Add to egg mixture and beat until blended.  Stir in the  cranberries and white chocolate chips. Fill paper lined muffin tins and bake @ 350* for 15-20 minutes or until golden brown. Serve warm. 

I sprinkled some silver sugar on top before baking to give them a bit of pop.

  Everyone who ate one commented on how they enjoyed them, but we had such a big variety of food that not many got eaten, but I was fine with that =) Was able to bring them along home and for us to enjoy....Daren had tried one before I took them to the brunch, {just to make sure they were edible ;)} and he really liked them so he was glad to see some come back. =)

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And suddenly there was with the angel a 

multitude of heavenly host praising God, and saying,

"Glory to God in the highest,

and on earth peace,

good will toward men." 

~St. Luke 2:13&14

Christmas blessings to you all!

♥ Sheila   

 

   

Gingerbread Waffles

  I don't always cook breakfast; in fact, more often than not, we just have a bowl of cereal or yogurt etc...but I was in the mood for something a little more and I had seen this recipe somewhere not too long ago. Thought they had to be delicious so I decided to give them a shot. Oh goodness! and were they ever!! We both thought they were amazing....they just may become our Christmas morning tradition.

Gingerbread Waffles

 yield: around 14 waffles

  4 eggs

1/3 cup sugar

1 cup molasses

1 cup buttermilk

3 cups flour

2 tsp ginger

1 1/4 tsp cinnamon

1 tsp cloves

3/4 tsp salt

2 tsp baking soda

2 tsp baking powder

1/2 cup unsalted butter, melted

whipped cream & fresh fruit, optional *

With mixer beat the eggs until light and fluffy, about 2 minutes. Add sugar, molasses & buttermilk & mix until well blended. 

Sift together flour, spices, salt, baking soda & baking powder. Add to the egg mixture & stir until smooth. Stir in butter. Cover & refrigerate overnight or cook immediately in a waffle iron until golden brown. Serve with whipped cream and fresh fruit if you like.

* I didn't have whipping cream on hand so we used mascarpone cheese that I had mixed a small amount of honey in, fresh fruit & also a little drizzle of maple syrup

 

  I just made a half recipe for us and we had plenty. Stuck the leftover ones in the freezer for a quick breakfast in the future. Pop them in the toaster until heated through...almost as good as  fresh-made. =)

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For a Child will be born to us

a Son will be given to us...

And His name will be called Wonderful Counselor,

Mighty God, Eternal Father, 

Prince of Peace.

~Isaiah 9:6

Blessings of love & peace!

♥ Sheila      

Christmas Cookie Exchange

  Every year around Christmas time Mom and her four sister's get together for a brunch and cookie exchange....This year Grandmother has a quilt in so all the daughters and granddaughters went to my grandparent's house on Tuesday to have a brunch, help on the quilt and exchange cookies. I always look forward to this!  Spending  the day with family is always nice and it is also such a great way to get a good variety of cookies without baking them all yourself. =) 
  We usually bake two dozen for each family unless they only want one dozen. This year  with the five sisters and two married granddaughters we each needed to bake 12 dozen cookies. I most always like to try new recipes for the exchange {probably not the smartest thing I know, especially if they don't turn out very well, but so far I've had good luck} I had found two recipes that were similar, but I couldn't decide which one to go with so I ended up making both....it worked out good I thought.
  So for the first kind....are any of you fans of Starbucks Peppermint Mocha? These cookies are inspired by this delightful seasonal drink.....

Peppermint Mocha Blossoms

 yield: Approx. 4 dozen

 1 cup unsalted butter, softened

1 1/2 cups sugar

2 tbsp instant espresso powder*

2 eggs

1 tsp vanilla extract

1 tsp peppermint extract

3 cups flour

1/3 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

about 1/2 cup sugar to coat cookies

approx. 4 dz candy cane kisses, unwrapped 

Cream together butter, sugar and espresso powder until light and fluffy. Beat in eggs one at a time, then add the extracts. Sift together flour, cocoa, baking soda and salt. Gradually add to the creamed mixture until the dough comes together. Drop the cookies into a bowl of sugar and coat. Place on a greased cookie sheet and bake @ 350* for 9-10 minutes. Let the cookies cool on the baking sheet for 2-3 minutes then press a kiss into the top of each one. Transfer to wire racks to cool completely.

* I had a hard time finding this so I just used instant coffee, but ground it very fine, almost a powder 

  The second kind I made are one of my and Daren's favorite cookies, but with a twist......{after Daren had tried one and I asked his opinion, he said they were good but that he prefers the original version=) }

Peppermint Chocolate Crinkles

yield: approx. 4 dozen

 1/2 cup vegetable oil

3 (1 0z.) squares unsweetened chocolate, melted

2 cups sugar

4 eggs

1 tsp vanilla extract

1 tsp peppermint extract

2 cups + 2 tbsp flour

2 tsp baking powder

1/2 tsp salt

Mix together oil, chocolate and sugar, beating well. Add eggs one at a time beating after each addition, then mix in the extracts. sift together the flour, baking powder and salt. Add to the first mixture. Chill dough several hours or overnight. Drop into powdered sugar and roll to coat well. Place on greased cookie sheet and bake @ 350* for 10-12 minutes. Do not over bake! 

 Instead of the usual cinnamon heart; press a peppermint gem into the center of each cookie when they come out of the oven. Transfer to wire racks to cool.

  I must say I was ready for a little break from cookies until I got these all baked, on plates and ready to go.....

The cookies all plated and ready to hand out

   May we never forget the true Reason for the Season!

♥ Sheila