White Chocolate Gingersnap Cookies

 

 

Emily’s friend Donna is a wonderful baker, and every year she changes up the cookies she brings to Emily’s cookie exchange. One year it was these classic gingersnaps that get a lift from white chocolate. If you’re a semisweet chocolate lover, no worries — that works too!

White Chocolate Gingersnap Cookies
These classic gingersnaps that get a lift from white chocolate. If you’re a semisweet chocolate lover, no worries — that works too!
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Ingredients
  1. 2 cups (500 mL) all-purpose flour
  2. 1 tsp (5 mL) baking soda
  3. 1-1/2 tsp (7 mL) ground ginger
  4. 3/4 tsp (3 mL) ground cinnamon
  5. 1/2 tsp (2 mL) ground cloves
  6. 1/4 tsp (1 mL) salt
  7. Pinch ground nutmeg
  8. 3/4 cup (175 mL) granulated sugar
  9. 1/2 cup (125 mL) butter, softened
  10. 1 large egg
  11. 1/4 cup (60 mL) light (fancy) molasses
  12. 1 tsp (5 mL) vanilla
  13. 3/4 cup (175 mL) chopped white chocolate
  14. Additional granulated sugar
Instructions
  1. Preheat oven to 350°F (180°C). In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, salt and nutmeg. In a large bowl, using an electric mixer, cream sugar and butter until fluffy. Beat in egg, molasses and vanilla until smooth. Stir flour mixture into egg mixture until combined. Stir in chocolate.
  2. Using a level small ice cream scoop or tablespoon (15 mL), scoop up dough and roll into balls. Roll balls in sugar and place about 2 inches (5 cm) apart on parchment-lined baking sheets. Bake, one sheet at a time, for about 12 minutes or until edges are set and center is soft. Let cool completely on pan on a wire rack.
Notes
  1. Tip: Use a shallow bowl to roll the cookies in sugar; it’s easier to move them around and coat them evenly than when using a plate.
  2. Tip: Store cooled cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.
The Best of Bridge http://www.bestofbridge.com/

Here are a few cookie tips to keep in mind: 


* Many types of cookie dough can be made ahead and frozen. Simply bake from frozen, adding a few extra minutes of baking time.

* To save time during cleanup, be sure to line cookie sheets with parchment paper. Parchment can be used several times before it becomes too dark and brittle.  

* Let cookies cool for 2 to 3 minutes on the cookie sheet before transferring them to a cooling rack. Cookies will often crumble or break if moved while they are still hot. 

* Once cookies are baked and cooled, layer them between sheets of waxed paper or parchment paper and store them in an airtight container for up to 5 days or freeze them for up to a month. Storage time can vary for different cookies.

Happy baking during the holidays!

Soy Ginger Flank Steak

This is the absolute easiest thing to grill when you have a crowd coming over. Just be sure to plan far enough ahead to let the steak marinate — you need to let those flavours make their way into the meat

Soy Ginger Flank Steak
Serves 4
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Ingredients
  1. 1 1/2 to 2 lb beef flank steak 750 g to 1 kg
  2. 4 garlic cloves, minced 4
  3. 1 thumb-sized piece fresh ginger, grated 1
  4. 1/3 cup sugar 75 mL
  5. 1 tsp hot pepper flakes 5 mL
  6. 1/4 cup soy sauce 60 mL
  7. 1 tbsp vegetable oil 15 mL
  8. 1 tbsp lime juice 15 mL
  9. Additional vegetable oil
Instructions
  1. Give steak a quick rinse in cold water and pat dry. Lightly score meat in a 2-inch (5 cm) diamond pattern. In a shallow glass baking dish or a heavy plastic freezer bag, combine garlic, ginger, sugar, hot pepper flakes, soy sauce, oil and lime juice. Add steak, turning to coat. Cover or seal and refrigerate for at least 6 hours or overnight. If you think of it, give the meat a turn every couple hours or so, so that the marinade does its duty on both sides.
  2. Preheat barbecue grill to high and brush grill with vegetable oil to prevent sticking. Once the grill is nice and hot, place steak on the grill and reduce heat to medium. Grill for 5 minutes per side for medium doneness (add a minute or two if you like your meat well done). Transfer to a platter, cover with foil and let rest for 10 minutes, then slice thinly across the grain.
  3. Serves 4 to 6.
  4. Tip: If you have a bigger group of people (and enough room on the grill) marinate and cook two or more steaks at once.
  5. Pack up the marinated steak in your cooler or freeze for a longer drive and thaw in the refrigerator when you get to where you are going.
The Best of Bridge http://www.bestofbridge.com/
 

Best of Bridge Weekday Suppers


It is finally here! Time to celebrate and enjoy Best of Bridge Weekday Suppers. It is chock full of recipes that are perfect for helping to get you through the week, any time of the year. 

For many of us, October officially kicks off entertaining season and is the perfect time of year to enjoy so many seasonal and tasty foods. We hope that you are able to pop into a market, visit a farm, or harvest your own garden bounty and enjoy it with those that you love. 

And with Thanksgiving right around the corner, thoughts of family gatherings are strong with all of us. We love sharing these special times along with delicious food with family and friends, while creating memories for our children and grandchildren. Whether you are making dinner this Thanksgiving or have been asked to bring a dish, Best of Bridge has you covered.

Happy Thanksgiving and Harvest Time! 

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Salsa Verde

The name just means “green sauce.” This recipe — not to be confused with the Mexican sauce of the same name, made with tomatillos — is so easy to make, and is a perfect accompaniment to rich meats. We particularly like it with pork shoulder steaks.

2 garlic cloves, chopped
1/2 cup (125 mL) packed fresh flat-leaf (Italian) parsley leaves (about 1 small bunch)
Grated zest of 1/2 lemon
1-1/2 tbsp (22 mL) lemon juice
1 tbsp (15 mL) red wine vinegar
1/3 cup (75 mL) olive oil

In a food processor, combine garlic, parsley, lemon zest, lemon juice and vinegar; pulse, scraping down the bowl a few times, until very finely chopped. With the motor running, through the feed tube, add oil in a thin stream and process until nearly smooth (it will be very green, with some flecks remaining). Keeps in the fridge for up to 3 days.Read More

Slow Cooker Jelly Meatballs

Like a lot of readers, we love so many of the original ladies’ entertaining recipes. For example, no matter how cooking trends change, if there’s a dish of Jelly Meatballs on a buffet table, we’re going to grab a toothpick and eat at least a couple of them. Simple and convenient to make, the jelly ball may just be the perfect holiday appetizer.

When we put together our Family Slow Cooker book last year, we wanted to include some of these original recipes, cooked up in a slow cooker for even more convenience. The original Jelly Balls recipe, which appeared in the Winners Book (and can still be found in the Complete Best of Bridge Cookbooks Volume 2) were cooked in a pot and then served in a chafing dish, but this version is done completely in a slow cooker. We also use frozen fully cooked meatballs to make things even easier. If you want to add some heat, throw in a couple of tablespoons of sambal oelek with the jelly. Read More