Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

This weekend, it’s all about gingerbread as we celebrate National Gingerbread Cookie Day on November 21. What better way than with our recipe guide?

Gingerbread Pancakes (found on Allrecipes.com)

Ingredients:

  • 3 cups all-purpose flour

  • 6 tablespoons baking powder

  • 3 teaspoons unsweetened cocoa powder

  • 1 ½ teaspoons ground ginger

  • ¾ teaspoon ground cinnamon

  • ¾ teaspoon ground cloves

  • 6 tablespoons ground hazelnuts

  • 3 cups milk

  • 6 large egg whites egg whites 

  • 6 tablespoons dark molasses

  • 6 tablespoons vegetable oil

Preparation

  • In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside.

  • In a medium bowl whisk together milk, egg whites and molasses.

  • Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy.

  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Eggnog Gingerbread Trifle (found on Allrecipes.com)

Ingredients

  • 1 (14.5 ounce) package gingerbread cake mix

  • 3 cups eggnog

  • 1 (5.1 ounce) package instant vanilla pudding mix

  • 2 cups heavy cream

  • ¼ cup white sugar

  • 2 teaspoons vanilla extract

  • ¼ cup sweetened dried cranberries, chopped

  • 2 tablespoons gingersnap cookie crumbs

Preparation

  • Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.

  • Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.

  • In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.

  • Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving.

Gingerbread Biscotti (found on Allrecipes.com)

Ingredients

  • ⅓ cup vegetable oil

  • 1 cup white sugar

  • 3 large eggs eggs 

  • ¼ cup molasses

  • 2 ¼ cups all-purpose flour

  • 1 cup whole wheat flour

  • 1 tablespoon baking powder

  • 1 ½ tablespoons ground ginger

  • ¾ tablespoon ground cinnamon

  • ½ tablespoon ground cloves

  • ¼ teaspoon ground nutmeg

Preparation

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.

  • In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.

  • Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.

  • Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.

  • When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

Enjoy your weekend!