Welcome Miss Bailey, our new yellow lab puppy! She is a rescue dog, who traveled all the way from Texas to be a part of our family. At just three months old she has a lot of training and growing to do, but we all agreed that she was the prettiest one there. So far we have learned that she likes Straight No Chaser music, chasing cats, cuddling, and smelling everything. My husband has waited for this puppy for many years, it was like Christmas morning yesterday. Bailey was just as excited to meet him!
The dessert this week stems from a desire to purchase these at Starbucks every time I go there. They look so good. I've never actually purchased one, since I challenged myself to make them first.
Gingerbread Biscotti with White Chocolate
3/4 cup brown sugar
1/2 cup applesauce
1/3 cup molasses
3 cups all purpose four
1 tsp baking powder
1 tsp baking soda
3 tsp ground ginger
2 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp salt
In a large bowl, mix the brown sugar, applesauce, eggs and molasses.In another bowl mix the flour, baking powder, baking soda, spices and salt.Mix the dry mixture into the wet mixture.
Divide the dough into 2 loaves, each loaf being about 4 inches wide and 9 inches long. Bake on a parchment lined or nonstick sprayed baking sheet for 35 minutes, until the loaves are firm.
Remove the loaves from the oven and allow them too cool for about 10 minutes.
Reduce the oven temperature to 300 degrees.Slice each loaf diagonally into 1 inch thick slices (take the loaves off the baking sheet and slice them on a cutting board). Put the slices back onto the baking sheet and bake for 15 minutes, then flip the pieces and bake for another 15 minutes.
Allow to cool completely before you dip in the white chocolate. Melt 1/2 cup white chocolate chips and 3 tbsp vegetable oil in a bowl in the microwave. Dip the end of each biscotti into the melted chocolate or drizzle with chocolate for a different look. Cool on a piece of parchment paper.