One of my favorite holiday traditions each year is my Beach Babe Holiday Tea and Book Exchange. I’ve lost track of how many years we have been having holiday tea together but each year we gather at a local tea house or one of our homes to enjoy an afternoon together. It is a break from the craziness of the season. There is nothing better than taking time to be with good friends and enjoy good food! We also each bring one of our favorite books that we have read over the last year and do an exchange.
I love these women!!
This year, April (one on the left) hosted our holiday tea. Usually we enjoy a typical English “High Tea” but this year we celebrated, thanks to April’s creativity, with a Holiday Tea Asian Style!
April cooked up a wonderful Asian menu.
In addition to some yummy teas, April served a selection of sushi. She chose a pretty “safe” selection which included California rolls. Since I am not a sushi fan – I have no idea what everything else was called. But it sure was pretty!!
And lots of yummy fruit – pineapple, mango, pomegranate seeds, grapes, Asian pear…
For dessert she made a delicious mango/pineapple sorbet and I provided the cookies. One of the cookies that was entered into the Holiday Cookie Exchange was White Chocolate Dipped Gingersnaps by Kara . As soon as I saw her entry I knew I would be making them – how could I resist anything with white chocolate.
The ginger cookie went perfect with the sorbet and also looked pretty! I highly recommend this cookie and thank you Kara for sharing it. The recipe makes lots!
One Year Ago: Breakfast Pizza
Holiday Tea – Asian Style and White Chocolate Dipped Gingersnaps
- 1 C oil
- 2 C sugar
- 2 eggs
- 1/2 C molasses
- 4 1/4 C flour
- 4 tsp baking soda
- 1 tsp salt
- 2 Tbsp ginger
- 2 tsp cinnamon
- 3 C white chips
- 3 Tbsp oil or shortening
- Beat oil, sugar, eggs, and molasses
- Stir in dry ingredients
- Roll dough into small balls and roll in sugar
- Bake on lightly greased cookie sheets at 350 for about 7 minutes
- Cool completely
- Combine chips and oil in a small glass bowl
- Microwave at 50% power, stirring every 30 seconds until smooth
- Dip cookies half way into the white chocolate and lay on waxed paper till set
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