Tag Archives: white chocolate

Biscotti – Cranberry, White Chocolate, Pistachio

Happy Easter!
You might have been able to tell I have been on a baking kick these last few weeks. I am fairly certain it has a lot to do with my daughter and I binge watching the BBC’s The Great British Baking Show. What a great show with the too cute for words Mary Berry and the most handsome silver fox Paul Hollywood just their names make them stars and those accents. I am obsessed with British accents and how they speak so eloquently even when they are mad or make a mistake. I’m pretty sure if someone with a British accent were to tell me off for doing something I did wrong I would be totally OK with it. One of the most memorable phrases for me was in National Treasure 2 “Sir, please dismount the banister” it makes me smile every time. I’m smiling now while writing it.
IMG_5067Not sure if any of you see someone making something on TV or Online and think; I can do that! I can’t even tell you how many times I have done that, and I am proud to say that is one good thing I passed on to my kids. One of the challenges we watched they were to make biscotti. They could flavor them anyway they wanted; just that was pretty revolutionary for me; I’ve only ever had the almond flavored ones. I will admit that I’m not a big fan of almond extract so I never really ate them very much; I believe a little goes a long way and less is better for me.
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Abbi and I decided we were going to try making Biscotti! We had everything on hand; except the almond extract; which I am sure we could have left it out but we wanted it to be a little familiar. Within the last week my daughter has made them twice; she brought some into work and the chef du cuisine paid her to make him a batch. Yeah they are that good! And since I wanted to blog about them I made them again last night so I could share it with all of you.  If you are a baker you have to make these; they are DELICIOUS and way easier than I thought they were going to be.
Ingredients
¾ cup sugar
½ canola oil
2 eggs
1 teaspoon vanilla extract
¼ teaspoon almond extract – you can use a little more if you want
1 ¾ cup all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt – we omitted this because the pistachios were salted
¾ cup white baking chips
¾ cup dried cranberries
¾ cup pistachios

Directions
Preheat oven to 325’F
In a small bowl mixing bowl beat the sugar and oil till well blended, Add the eggs and extracts beat till blended. Combine the flour and powder and salt if you are using it. Gradually add to the sugar mixture.  Stir in the last 3 ingredients.
IMG_5062Divide the dough in half. On either parchment or your Silpat, with lightly floured hands; shape each half into a rectangle. Roughly 10” x 1½”  Bake for 30-35 minute or until lightly browned.
IMG_5063IMG_5064Place pan on a wire rack and when they are cool enough to handle, transfer to a cutting board; cut into ½ inch pieces. Place each piece back on the pan cut side down.
IMG_5065Bake for 6-7 minutes on each side until golden brown. Place them on the wire rack to cool completely. Store in an airtight container. You can also freeze them if you don’t end up eating them all.
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Recipe adapted from Taste of Home

My nemesis – the hard boiled egg white chocolate chip craisin cookies

Who would ever think that they would be taken down a few pegs by a hard boiled egg?

My eggs are not pretty so I thought I would share a picture of one of my Orchids

My eggs are not pretty so I thought I would share a picture of one of my Orchids

If I were ever on Iron Chef or Chopped and the secret ingredient was an egg that you had to have at least one be hardboiled in some form or fashion per dish. I would be chopped first round and it would be the biggest Iron Chef upset bar none. It’s not that I can’t cook them so they come out perfect which I can; they come out yellow, no brown rings (overcooked) or still semi raw but they are golden yellow as they should be. I for some strange bizarre reason cannot peel the damn things without making a complete and utter mess of the kitchen, the sink and worst of all the poor little egg. I have tried adding vinegar, salt separately and together.  I have tried peeling the cold, warm, hot. under water without water and even with a spoon.  Nothing works for me.

I have seen many deviled eggs in my days, not a huge fan of eating them but when I see them at parties and cookouts; trust me I look to see if the whites are a beaten up as mine when I am done with them. I have a couple of theories on this. Either everyone else has mastered the process and I am destined to never be included in that crowd OR they make twice as many as they need and only show off the pretty ones. Earlier this week I made 5 hardboiled eggs; my guys love deviled eggs which is the only reason I keep making them. I only had two that were worthy of going out in public, thankfully the guys just throw them in their mouths and don’t bat an eye at them. One was SO pathetic that there was no way that it could even be turned into a devil, that one I ended up cutting up and threw it on my salad that I made for my lunch.  I usually post a picture or two but I am embarrassed to show off my ineptitude with hardboild eggs.

My deviled eggs are traditional – a little bit of white vinegar, some dry mustard and some mayo, a little salt and white pepper Mix well and I put that into a zip loc bagie, clip a corner and fill the eggs.  Sprinkle a little paprika et voila.

Cookies 007Cookies 012

Since I didn’t take pictures of the eggs I thought I would share something that I know is yummy and looks good to boot.

1 Cup softened unsalted butter (not melted)

1 Cup packed brown sugar

1/2 Cup Sugar

Cream the above –  Beat in

2 Eggs

1 tsp Vanilla

Combine the below

1 1/2 Cup Flour

1 Tsp Baking Powder

1/4 tsp Salt

Stir in

3 Cups old fashioned oats

Add a bag of white chocolate

and a 10 oz bag of craisins

either spray a sheet pan or cookie sheet or use a silpat – drop by spoonfuls onto sheet and bake at 350′ for 10-12 minutes – do not over cook, let set on the sheet for a minute or two ENJOY!