Welcome back!  Today, we have a fun festive recipe: Gingerbread Cookies! Gingerbread cookies are a staple for the holiday season, featuring an iconic blend of spices mixed with the smooth richness of molasses. Plus, they're super fun to make with cookie cutters and then decorate with candies or icing. It makes for a great holiday activity that also gives you a delicious treat afterwards! Gingerbread Cookies Makes about 20 large cookies Ingredients: 3 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon ground ginger 2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup butter, softened 1/2 cup brown sugar, packed 1/2 cup molasses 1 egg Directions: Cream the butter and brown sugar in a bowl using a hand mixer. Add the molasses in and mix. Crack the egg in and mix until smooth. Sift in the dry ingredients: flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg. Mix everything together with the hand mixer until the dough st

Welcome back!  Today, we have a delicious Cajun-Creole dish: Langoustine Etouffee! Etouffee (or with accents, Étouffée) is a stew-like rice dish featuring shellfish, typically crawfish, in addition to all the typical Cajun or Creole seasonings. Our version uses langoustine, which is another shellfish that is frequently used as a cheaper substitute for lobster. It's still a great ingredient that really gets highlighted in the etouffee. Langoustine Etouffee Ingredients: 1 1/2 pound langoustine 4 tablespoons olive oil 4 tablespoons flour 4 cloves garlic, minced 1 medium onion, chopped (about 1 cup) 3 stalks celery, chopped (about 1 cup) 1 green bell pepper, chopped (about 1 cup) 3 tomato, diced (about 1 cup) 2 sprigs thyme (or 1 teaspoon dried thyme) 2 bay leaves 1/4 to 1/2 teaspoon cayenne 1/4 teaspoon red pepper flakes 1/2 cup white wine 3 cups seafood stock Salt and pepper to taste Parsley to garnish Cooked rice Directions: If using frozen langoustine, thaw them in the fridge the n