Espresso-Chocolate-Chip Biscotti and Cinnamon Biscotti

I love to dunk biscotti in my coffee, and I love to bake them, too. My two favorite biscotti recipes are from Cooking Light magazine - Espresso-Chocolate Chip Biscotti and Cinnamon Biscotti. I've "played with" both recipes a bit, adjusting them to my own taste. Biscotti isn't difficult to make, but I do sometimes have trouble slicing the biscotti loaves, as they can crumble or break. The key is to use a very thin, very sharp, serrated knife (a good bread knife should do). So without further ado:

Espresso-Chocolate Chip Biscotti
(adapted from Cooking Light Magazine)

2-3/4 cups all-purpose Flour
1 cup Sugar
3/4 cup regular or mini Semisweet Chocolate Chips
2 teaspoons Baking Powder
1 teaspoon ground Cinnamon
1/8 teaspoon Salt
1/4 cup powdered Instant Espresso or 1/2 cup powdered Instant Coffee
2 teaspoons hot Water
1 tablespoon Vegetable Oil
2 teaspoons Vanilla extract
3 large Eggs
Cooking Spray (or line cookie sheets with a Silpat or Parchment Paper)

The coffee and chocolate make these perfect for dunking in milk or cafe aulait.
1. Preheat oven to 350 degrees.
2. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Combine espresso and water; stir well with a whisk. Stir in oil, vanilla, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly). When the dough gets too difficult to stir, finish mixing with floured hands, kneading it several times, until it holds together. Divide the dough in half. Shape each portion into an 8-inch-long roll (may need to flour your hands to do this). Place the rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness.
3. Bake at 350 degrees for 35 minutes. Remove rolls from baking sheet, and cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices (Use a good, sharp serrated knife to do this). Place the slices, cut sides down, on the baking sheet. Reduce oven temperature to 325 degrees, and bake for 10 minutes. Turn the cookies over (be careful, as the chocolate chips can be very hot!), and bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack. Yield: 2-1/2 dozen (serving size: 1biscotto).

If you like, you can dip the cooled biscotti in some melted chocolate chips, then allow to dry on waxed paper or parchment. 


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Cinnamon Biscotti
(adapted from Cooking Light Magazine)

2 ½ cups Flour
¾ cup Sugar
1 ½ teaspoons Baking Powder
1 ½ teaspoons Cinnamon
¼ teaspoon Salt
3 large Eggs
2 tablespoons melted Butter
2 teaspoons Vanilla

Cooking Spray

2 teaspoons Sugar
½ teaspoon Cinnamon

Preheat oven to 325º.
Combine first 5 ingredients in a large bowl; make a well in the center of mixture. Combine eggs, butter, and vanilla; stir with a whisk. Add to flour mixture, stirring just until moist.
Turn out onto lightly floured surface; knead lightly 10 times. Divide dough in half. Shape into 2 rolls, each 8 inches long. Place rolls 6 inches apart on baking sheet coated with cooking spray; flatten to a ¾ inch thickness. Combine remaining sugar & cinnamon. Sprinkle over dough and press in very lightly to help it stick.
Bake at 325º for 25-30 minutes. Remove rolls to a rack to cool for 10 minutes. Cut rolls diagonally into 24 ½ inch slices. Place on cookie sheet and bake for 10 minutes. Turn cookies over and bake for an additional 10 minutes (cookies will be slightly soft in center, but will harden as they cool). Cool on wire rack.


Makes 24 biscotti

Pumpkin Cream-Cheese Pie

Pumpkin Cream-Cheese Pie

1 – 8 ounce package cream cheese, softened (Lowfat Neufchatel works fine, too)

½ - ¾ cup sugar (white or brown)

1 - 2 Tbs Molasses

1 tsp Cinnamon (I add a bit extra)

½ tsp ground cloves

½ tsp ground ginger

½ tsp ground nutmeg

½ tsp salt

3 eggs

1 – 16 ounce can pumpkin (1-1/2 to 1-3/4 cups)

1 tsp Vanilla

1  9-inch pie crust, unbaked (I use a graham-cracker or gingersnap crust)

Preheat oven to 350°

Combine sugar with spices and salt.

Beat cream cheese until fluffy, gradually adding sugar & spice mixture.

Add eggs, one at a time, beating well after each addition.

Beat in pumpkin and vanilla.

Pour into pie crust.

Bake for 40 minutes, or until a knife inserted in center comes out clean.

Chill before serving with whipped cream.

Optional: During the last 15 minutes of baking, pecan halves may be placed around the top edges of the pie for decoration.

Applesauce-Chocolate Chip Bundt Cake

Every Autumn, we visit apple orchards and buy lots of apples for eating, baking, and canning. I've canned more applesauce year than we will be able to eat, so I've been looking for recipes for baked goods that include it as an ingredient. I found this one at Food & Wine (they have some great recipes!). It's moist, chocolatey, and slightly spicy. It was very quick and easy, and I didn't even need to use a mixer. I know I'll be making this one again and again. Here's a link to the recipe for Applesauce-Chocolate Chip Bundt Cake.

Happy National Zucchini Day!

Today is National Zucchini Day. Who knew? This year my hubby planted a couple of zucchini plants in the garden, which are doing very well, and producing more zucchini than I can keep up with. I've baked Zucchini Bread, sauteed zucchini with peppers, onions, and garlic (just like my mom used to make), roasted zucchini with olive oil, garlic, tomatoes, and onions - tossed with pasta, and just a couple of days ago I made my favorite Fried Zucchini.

Fried Zucchini

Ingredients:

vegetable oil for shallow frying (I use canola)

1/2 cup flour

1/4 cup dry bread crumbs

1 teaspoon salt (plus more for seasoning)

1/4 teaspoon garlic powder or granules (optional) *see note*

1/4 teaspoon ground black pepper

2 eggs

1 medium zucchini

Heat about a half inch of oil in a large skillet on medium-high heat until hot, but not smoking. Line a plate or cookie sheet with several layers of paper towels or newspaper. Heat oven to warm. Slice zucchini into thin rounds. Beat eggs in a small bowl. Mix flour, bread crumbs, salt, garlic powder or granules (if using), and pepper in a shallow bowl. Dip zucchini slices into eggs, then lift them out and allow the excess to drip back into bowl. Drop slices into the flour mixture, turning to coat both sides. Carefully place into hot oil. Adjust temperature of oil if they don't begin to fry right away, or if they begin to get brown too quickly. Fry until golden brown on the underside, then turn over and brown on the other side. Remove from oil and drain on paper towels or newspaper. Salt to taste. Fry in batches, removing the drained zucchini to another plate or cookie sheet and keep warm in oven.

*note* I use Garlic Salt in place of the salt and garlic powder or granules, but you can use just plain salt, if you prefer.

You can serve this with marinara sauce for dipping, but I like it just as it is. My husband and I polished off the entire plate with dinner. Yummy!

Blueberry Muffins

I tried a new recipe for Blueberry Muffins this week that came from one of my favorite recipe blogs, Simply Recipes. This recipe is very easy and the muffins are moist and yummy. I sprinkled the tops with sugar before baking, just to add a sweet sparkle to them. If you'd like to try them, here's the link:
Simply Recipe's Blueberry Muffins.

Zucchini Bread

My husband grows a vegetable & herb garden every year, with tomatoes, basil, thyme, rosemary, peppers, cucumbers, and this year - zucchini! I love zucchini, especially when it's baked into zucchini bread...YUM! I baked some this week, and decided to add some chocolate chips, which made it even better (of course, what isn't better with chocolate?) This recipe has been my favorite for many years. It's great with or without the chocolate chips.

Zucchini Bread

1 ¼ cups Wheat Germ (preferably toasted), plus more for optional topping
3 cups Flour
1 Tb Baking Powder
1 tsp Salt
2 tsp Cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1 cup chopped walnuts
1 cup Chocolate Chips, mini or regular (Optional)
2 Eggs
1 ¾ cups Sugar
2 tsp Vanilla
2/3 cup Canola or Vegetable Oil
3 cups grated Zucchini (with skin)

Preheat oven to 350°. Grease 2 loaf pans (or spray with vegetable oil spray). Mix together wheat germ, flour, baking powder, salt, cinnamon, nutmeg, cloves, nuts, and chocolate chips (if using). Set aside. Beat eggs until light and fluffy. Add sugar, oil, and vanilla. Stir in zucchini. Gradually stir in flour mixture. Pour into greased pans. (Sprinkle wheat germ over the tops of loaves, if desired.) Bake for 1 hour or until done. Cool 5 to 10 minutes, then remove from pans to finish cooling. Makes 2 loaves.

Yummy Chocolate Cherry Cake

I was looking for a new recipe to try for a dessert to take to a dinner party we went to this past weekend. I found this recipe for So-Easy Cherry-Fudge Cake on the myrecipes site. If you've never checked out myrecipes, you definitely should. They feature recipes from Cooking Light, Southern Living, Real Simple, Sunset, Coastal Living, All You, and Health magazines. You can save any recipes you like in your own personal collection on site. This cake came from Southern Living magazine, and it was dense, moist, and oh-so-chocolate-y! There are only 8 ingredients in the entire recipe for both cake and icing. It was easy-peasy!

Black Raspberry Pie

My husband brought home a huge box filled with pint containers of black raspberries last week. He had asked me how many I wanted, and I replied that 2 or 3 would be fine - so he got 10! So...I made a pie, and some jam, and I canned the rest for future pies or cobblers. Baking is a passion for me, but, although I LOVE eating pie, I don't bake them much. Pie was my mother's specialty. She would dip her cupped hands into the flour bin, magically scooping the correct amount of flour into the bowl to make the crust. Her crust was so flaky, it melted in your mouth. I wish I had asked her to teach me how to make her pies while she was with us, but she was gone too quickly. I think about Mom when I bake, both missing and feeling closer to her at the same time. This weekend I baked a Black Raspberry Pie for our 4th of July get-together. I searched for recipes, and what I found was that there are Blackberry Pie and Raspberry Pie recipes, but practically none for Black Raspberry Pie. I decided that a Blackberry Pie recipe would do. I used a pre-made pie crust that I had in my freezer, so it really was pretty easy to make. I found the recipe on the Food & Wine Magazine website here. I even attempted a "sort of" lattice crust (I did mine the easy way, without weaving the strips under-and-over each other). It turned out very nice, if I do say so myself, and it was very yummy! Mom would've been proud of me.

Butterscotch Brownies

May 9th is National Butterscotch Brownie Day (Who knew?) I love Butterscotch Brownies in their simplest form. No butterscotch or chocolate chips for me, not in these bar cookies anyway. Nuts are ok, but I prefer them without. I guess I'm a Butterscotch Brownie purist. As far as I can tell, Blondies are the same thing, just a different name. So, anyway, here is a simple, easy recipe for a great bar cookie. Enjoy!

Butterscotch Brownies

Adapted from "The Joy of Cooking" (the 1975 edition).

1/2 stick butter
1 cup brown sugar (light or dark)
1/2 cup all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
1/2 to 1 cup finely chopped nuts (or 3/4 cup grated coconut) *Optional*

Set oven rack to upper middle level.
Preheat the oven to 350 degrees and lightly grease a 9- by 9-inch baking pan.

Melt together in a small saucepan the butter and brown sugar.

Set aside to cool slightly and while it cools, sift together into a separate bowl the flour, baking powder and salt.
Beat egg and vanilla into butter mixture.

Stir flour mixture into butter mixture.

Fold in chopped nuts (or coconut).

Pour into prepared pan.

Bake blondies on upper middle rack at 350 degrees for 20 to 25 minutes.

Cool on a wire rack, cut, and serve.

Makes 1 dozen bars.

Cinco de Mayo recipes

Kraft has some great recipes for Cinco de Mayo. Enjoy!

Banana Gingerbread

Whenever I have some over-ripe bananas, my favorite thing to make with them is Banana Gingerbread. I came across this recipe some time ago on one of my Favorite "Foodie" Blogs, Baking Bites. This bread is moist, spicy, and not too sweet. I've added a light glaze, which makes it even yummier, but you could leave it plain, or sprinkle the top with coarse sugar before baking. The recipe calls for buttermilk, which I don't usually have, so I substitute plain yogurt, thinned with a little milk. Or you can mix 1-1/2 teaspoons of vinegar or lemon juice plus enough milk to measure 1/2 cup. Stir, then let stand for 5 minutes. Here's the recipe:

Banana Gingerbread (adapted from Baking Bites)

1 cup whole wheat flour

1 cup all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground allspice

1/2 tsp ground cloves

1/4 tsp ground cardamom

pinch freshly ground nutmeg

1/2 cup brown sugar

1 cup banana, mashed (about 2 large)

1/2 cup molasses

1/2 cup buttermilk (I substitute yogurt thinned with a little milk)

4 tbsp vegetable oil


Optional Glaze:

1-2 tablespoons orange juice

2 tsps orange zest

1 cup sifted powdered sugar


Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan. In a large bowl, whisk together flours, baking powder, baking soda, salt and spices. In a medium bowl, whisk together brown sugar, banana, molasses, buttermilk and vegetable oil. Pour into dry ingredients and stir until just combined. Pour into prepared pan (and sprinkle with coarse sugar, if desired.) Bake for about 45 minutes, until a toothpick inserted into the center of the loaf comes out clean. Makes 1 loaf, 8-10 slices.


When cool, prepare glaze, if using. In a small bowl, combine 1 tablespoon of the orange juice, the orange zest, and the powdered sugar, adding a little more juice if necessary to obtain a smooth consistency. Drizzle over top of loaf.

Enjoy!

YUMMY Biscotti..mmmmm.....

I wanted to bake a chocolaty treat for Valentine's Day, so I made some of my favorite Espresso-Chocolate Chip Biscotti. These babies pack a chocolate-coffee punch! If you eat very many, don't be surprised if you get a caffeine buzz. I'll try to post a picture later, but right now the camera is dead and I can't find the charger :(
Here's the recipe:

Espresso-Chocolate Chip Biscotti
(adapted from Cooking Light Magazine)

INGREDIENTS:
2-3/4 cups all-purpose flour
1 cup sugar
3/4 cup regular or mini semisweet chocolate chips
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup powdered instant espresso or 1/2 cup instant coffee (YES, 1/4 CUP!)
2 teaspoons hot water
1 tablespoon vegetable oil
2 teaspoons vanilla extract
3 large eggs
Cooking spray (or line cookie sheets with a Silpat or Parchment Paper)

INSTRUCTIONS:
The coffee and chocolate make these perfect for dunking in milk or cafe au lait.
1. Preheat oven to 350 degrees.
2. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Combine espresso and water; stir well with a whisk. Stir in oil, vanilla, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly). When the dough gets too difficult to stir, finish mixing with floured hands, kneading it several times, until it holds together. Divide the dough in half. Shape each portion into an 8-inch-long roll (may need to flour your hands to do this). Place the rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness.
3. Bake at 350 degrees for 35 minutes. Remove rolls from baking sheet, and cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices (Use a good, sharp serrated knife to do this). Place the slices, cut sides down, on the baking sheet. Reduce oven temperature to 325 degrees, and bake for 10 minutes. Turn the cookies over (be careful, as the chocolate chips can be very hot!), and bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack. Yield: 2-1/2 dozen (serving size: 1 biscotto).

If you like, you can dip the cooled biscotti in some melted chocolate chips, then allow to dry on waxed paper or parchment. Enjoy!

Macaroni and Cheese

I tried a new recipe for dinner tonight, Macaroni and Cheese from Gourmet magazine's Epicurious website. It was pretty good, but I think it could have used more liquid. The recipe made a very big batch, and called for a pound of elbow macaroni, so I will probably also decrease the amount of macaroni to 3/4 of a pound, so it will be more saucey. Here is the link to the recipe:
http://www.epicurious.com/recipes/food/views/11625