Biscotti - A Twice Baked Treat

Finding ourselves at home on a recent gloomy, rainy Sunday afternoon with a few free hours wondering what to do was much welcomed at our home. :)  Everyone wanted a snack but, nothing at home seemed inviting or interesting to eat. So, my daughter busted out her cookbooks and I, mine. Let's see what what can come up with. Yikes! We both scoured through, but didn't find anything of liking or anything fast enough. After all everyone was already hungry to begin with!

After many rounds of options and missing ingredients we settled upon Biscottis. Unfortunately by now, the coffee had already been drunk but, maybe another cup would have to be made. ;)
 
This is one of my tried and true recipes. It came from a recipe book that was one of those "free book included" books from our very first espresso machine which we received as a wedding present. Although over the years the machine is long gone, I still very much use the recipe book. Funny how things work out sometimes.

I've tweaked it to my family's liking and have started experimenting with different add-ins as well. Try them out with a nice cup of coffee and you won't be disappointed. :) Maybe you'll pretend to be in Italy! ;)

Biscottis

3 cups flour
2 teaspoons baking powder
1/8 teaspoon salt
2 large eggs
1/4 cup canola oil
3/4 cup sugar
1 1/2 teaspoons vanilla extract
1 cup chopped walnuts

Optional add-ins/substitutions:

* 1/2 cup Chocolate Chips OR
* Substitute 1/2 cup Chopped Almonds & 1/2 cup Chopped Dried Cranberries OR
* 1/2 cup Chopped Almonds & 1/2 cup Chopped Dried Cranberries & 1/2 White Chocolate Chips OR
* Add Walnuts, Almonds or Pecans when baking then, melt 4 ounces of Bittersweet Chocolate. (see ** below)

Preheat oven to 350 degrees. In a bowl stir together flour, baking powder, and salt.  In a large bowl or mixer bowl, combine the eggs, oils, sugar, and vanilla extract. Beat until well combined. Add the flour mixture, nuts, or other add-ins and mix until combined. Batter will be stiff and slightly sticky.

With floured hands, divide dough into thirds. Place one third of the dough on ungreased baking sheet and form into an elongated loaf about 1 inch think and 3-4 inches wide. (or whatever length you prefer).  It should be of uniform shape and thickness for best results.

Proceed with the remaning two portions of dough. The loaves should not touch each other but, they can be arranged close together.

Bake for 20-25 minutes. Remove from the oven and let stand 2-3 minutes, leave oven on. Use a sharp knife to cut the loaves into 1/2 inch slices. Let stand 5 minutes, then turn the slices down on one cut side. Return to the oven and bake for 5 minutes, remove the pan and turn the slices over. Bake an additional 5 minutes. Cool the biscotti completely on the pan.

**If you are making the dipped biscotti. Then break the bittersweet chocolate into pieces and place in a medium bowl. Place the bowl in a microwave oven and melt the chocolate on high for about 1 minute or use double boiler method if preferred. The chocolate should be smooth when stirred. Dip one cut side on each slice of biscotti into the chocolate. Place frosted side up on wax paper to dry.

Store biscotti in an airtight container for 2-3 weeks.

Ciao!



Almond Biscotti





Cranberry Almond Biscotti





 

Chocolate Chunk Biscotti

Cupcakes & Muffins...Is there a Difference?

Ever wonder if there really is a difference? Cupcakes have generally become known as the "sweeter" of the two, with muffins generally being considered the "healthier" option.  Nowadays though, with the variety of recipes out there, I believe that's highly debatable.  :)

Regardless, these smaller descendants of the whole cake and loaf bread are almost always sure crowd pleasers; at least that's what I've found. And now with the invention of the mini muffin pans they are even smaller and much easier to eat. One could make do with just a napkin in most cases.

Pan liners are available in all sizes, shapes and colors these days so you can pretty much pour any recipe into a cupcake or muffin pan instead.  The adults like them because you can try a couple and not think you're actually eating a whole one ;) and the kids love them because well, anything that looks like a cupcake must be yummy junk food! I personally find them easy to make, serve and clean up.  ;)

Here are a few of my favorites...

I came across a cookbook called Cupcakes from the Cake Doctor at my daughters school book fair a few years ago. It has turned out to be a fabulous purchase for me - if for only one recipe.  Have you ever tried the Sugar Bowl Bakery's Brownies?  You know, the small, almost bite-sized morsels of yummy, chocolate fudge goodness.  :)

Now that your mouth is watering wouldn't you like to create them fresh and warm right at home?

In the following recipe, the Cupcake Doctor does just that. It's as close to the real thing as you can get. :)

Little Fudge Brownie Bites

 - Muffin Pan Liners

(or vegetable spray for the pans)

- 1 package (20oz) Brownie Mix

(Ghirardelli mix is great. If you use a different brand just add an extra 1/2 cup of chocolate chips)

- 1/3 cup Water

- 5 tablespoons Butter, melted

- 1 large Egg

- 1 teaspoon pure Vanilla Extract

- 1/2 cup Semisweet Chocolate Chips

Preheat oven to 350 degrees. Fill mini muffin pans with liners or lightly spray them.  Place brownies mix, water, butter, egg, vanilla, and chocolate chips in a large mixing bowl. Stir to combine for 50 strokes, or until the batter is smooth. Scoop batter into each cup - about three quarters full. Place in oven.

Bake cupcakes until they puff up and edges are crisp but centers still soft, 12-14 minutes. Remove from pans and place on wire rack to cool.

Enjoy!   :) 



Fudge Brownie Bites

 

So, you'll quickly realize that I am a big fan of Trader Joe's.  :) 

A product that they have usually carried in the fall is the Pumpkin Muffin/Bread mix. However,  I think they're carrying it year round now. :)

It makes for a very easy quick muffin. In and out of the oven in less than 20 minutes.  You can't really beat that. If you're looking for a quick bite, make up the recipe on the box. I always add a handful of chopped nuts for an added touch; pecans or walnuts go well.

If you'd like to dress it up a Cream Cheese Frosting would be delicious.  :)

Pecan Pumpkin Muffins

And if you're looking for something on the savory and spicy note, another one of my easy creations is a Jalapeno Cornbread Muffin.

I use the Trader Joe's Cornbread Mix for starters.  To that I add the following ingredients in varying proportions depending on whom I'm baking for. If kids will be eating them too, I make a batch first without the Jalapenos.

Jalapeno Cornbread Muffin

1 Box Trader Joe's Cornbread Mix - follow directions on box

To that add:

Approx. 1/2 - 3/4 cup of Corn kernels
Approx. 1/2 - 3/4 cup of Mexican Blend Cheese
1/4 - 1/2 cup of Chopped Jalapenos - depending on how spicy you would like it

It's quite a forgiving batter so if you prefer it a little more of any it's not going to hurt.
Mix it all up. Pour into lined or unlined but, greased muffin pans.  You could always bake it in an 8x8 greased pan as well, if you are baking in an 8x8 follow directions on box.

For Mini Muffins for: approx. 12-14 minutes
For Muffins for: approx. 15-18 minutes

Let it cool and enjoy!

If you like Brownies...

The most Red Heart, Red Flower, Red Everything day of the year has passed yet again.  Hope you enjoyed it with your loved ones. :)


And another fun weekend for my family; filled with reminders from my daughter that we were signed up to take brownies for her class party and a couple of get-togethers with friends and family.

So, with brownies on my mind, I set out to find a new recipe to try.  As I went through several of my cookbooks looking for that something new and interesting to jump out at me, I came across a recipe for an Oatmeal Brownie.  You may be thinking to yourself, who in their right mind puts oats and brownies together?! Um...apparently the folks at Betty Crocker and me! ;)

Since Oatmeal Walnut Raisin cookies and Oatmeal Pecan Chocolate Chip cookies are always a hit, I thought this layered brownie recipe sounded interesting (oatmeal is healthy, right?) and figured this would be easy to do as well.  My helper :) chopped up some pecans so we added them to the reserved portion of the topping as well. Feel free to omit nuts or use a different one, walnuts or hazelnuts would be nice too.

The recipe that follows is my version, simplified and modified from the original.

Here's what they looked like:

Oatmeal Fudge Layered Brownie

For the crust and topping:

2 1/2 cups Quick Cooking or Regular Oats

3/4 cup All-Purpose Flour

3/4 cup Packed Brown Sugar

1/2 teaspoon Baking Soda

3/4 cup Butter, melted

1 cup Pecans, roughly chopped

Heat the oven to 350 degrees. Grease a 13x9x2 baking pan (or line it with aluminum foil for easy clean up). Mix oats, flour, brown sugar, and baking soda; stir in margarine/butter. Keep aside about 3/4 cup of the oat mixture (and if using, add the nuts to this) to use as the topping. Press the remaining oat mixture into the pan. Bake the crust for about 10 minutes and allow it to cool for 5 minutes.

For the Brownie: 

1 box Ghirardelli Fudge Brownie Mix

(follow directions on box)

Here's a tip.  Ghirardelli Fudge Brownie mix is the bomb!   Although I have tried my hand at making brownies from scratch, there is just some thing about this mix that beats all others.  It is very moist and fudge-like and it's hard to match. So, when I'm in a pinch (and even some times when I'm not) I use this mix.  :)

To assemble the Brownies:  After you have made up the brownie mix according to the box, pour the batter over the baked oatmeal crust. Spread it around and make sure it goes over the entire crust. Top the batter with the reserved oatmeal topping mixture, spreading evenly across.  Put it in the preheated oven to bake for approximately 35 minutes. The top should be a golden brown. Remove from oven and let cool. 

Once it's cool, cut into 1 1/2 inch squares.

It makes enough for a crowd and travels well.  Enjoy!