Nothing says December, winter, or Christmas to me quite like gingerbread anything. I love, love, love all those warming spices – the more, the better.  I find the combination of cinnamon, cloves, and ginger to be intoxicating.  Every year I either teach or post a new gingerbread-flavored recipe.  I have posted a vegan gingerbread (I still cannot improve this recipe and it is 9 years old), a gingerbread trifle with poached pears, gingerbread biscotti, gingerbread cut out cookies, and molasses-ginger cookies.  Last year I taught a pear-cranberry gingersnap crisp which hasn’t been posted.  Maybe next year. Oh, and gingerbread bliss balls in my cookbook!Continue reading