I’m hosting dinner on Christmas Eve, and I haven’t even done my grocery shopping yet. I have one or two more gifts to pick up, presents to wrap, and things to bake! Plus I’m working the days following up to Christmas and have dinners/plans basically every night this week. I’m usually more on top of things, but this year I’m less organized.
The holidays are always so busy, and as much as I love them, I can’t wait until next week when things calm down just a little bit.
I have exciting plans this New Years, unlike most years, because I’ve always thought the Eve to be a little overrated and disappointing. I don’t mean to sound like a buzz-kill, but when I think “New Years” I think about extravagant plans, the ball dropping, confetti falling from the sky, fun glasses and an epic countdown. But in reality, my New Years usually just involves hanging out in stretchy pants, having some wine and setting my alarm for 11:55 so I can groggily mumble Happy New Year before falling back to sleep.
Don’t get me wrong, those are in no way bad plans. Just less exciting than what’s imagined.
But this year will be different (I say that every year). This New Years, Matt and I (and Parker!) are going to Ucluelet for a few nights to ring in 2015. It’s a little place on the West coast of Vancouver Island, and it’s storm season, which means I’ll get to hole myself up in our room with blankets and wine and books and puzzles and food and just enjoy the rain.
Some people might think it’s strange to go on a vacation where “storm season” is actually an attraction. But you have to have seen the West Coast to understand it’s beauty. And did I mention the food and books and blankets and puzzles?
New Years Eve done right.
These Gingerbread Biscotti are perfect for dipping in your hot chocolate/coffee on a lazy holiday morning. I made a batch or two the other day and have been giving them away as gifts this year. Who doesn’t love getting baked treats for Christmas?
This recipe is from a newspaper clipping I found in our local paper, and it definitely holds up. I’ve modified it a bit to my liking, but it’s such a wonderful recipe. Using candied ginger gives these biscotti the perfect balance of slightly sweet with that classic gingerbread taste.
If you’re looking for a gingerbread cookie, these aren’t for you, since they are a bit crisper than I normally like in my baked goods. But that’s the whole point of a biscotti, so you can dip it in your morning coffee!
|Gingerbread Biscotti|| |
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 Tbsp ground ginger
- ½ tsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¾ stick butter (6 Tbsp), softened
- 2 large eggs
- ¼ cup fancy molasses
- 1 cup finely chopped candied ginger
- 2¾ cups all-purpose flour
- 1½ tsp baking powder
- 1 cup semisweet chocolate chips, melted
- In a large mixing bowl, mix together sugars, ginger, allspice, cinnamon and nutmeg. Add butter and beat until fluffy. Beat in eggs, one at a time. Beat in molasses until mixture is smooth. Stir in the candied ginger.
- In a small bowl, whisk together flour and baking powder. Add flour mixture into molasses mixture, stirring until just combined. The dough will be thick and quite sticky.
- Divide dough in half and wrap each half in plastic wrap. Chill dough for at least 3 hours until firm.
- Preheat oven to 375°.
- With lightly floured hands on a lightly floured surface, shape each half into a rectangle about 14x5 inches. Transfer onto a parchment-lined baking sheet and bake for 30 minutes.
- Let cool for 5 minutes, then transfer to cutting board. With a serrated knife, slice each rectangle on the diagonal into ½-inch slices. Place slices upright on baking sheet and return to oven for 10 minutes, longer for a firmer cookie. Remove from oven and let cool completely.
- Spread a thin, even layer of chocolate on the top of each biscotti. Let chocolate set in the fridge for 20 minutes before serving.