A Little Slice of Heaven

It truly is a little slice of heaven.

I got the girls out today slowly,because I am getting over a major kick butt sinus infection gratis’ of my class. I t was funny to actually take our time and bask in the warmth.

I was going to do some baking tonight but don’t really feel the urge, at least not yet.I usually do something and wait until the house temperature is 70 degrees**joking** but it is amazing that when you’re really not feeling 100% yet, there are tons of ideas going through your head.Your inner-self said uh,no. Not yet.

Time to bask in the Delaware Bay sunshine.

 

Valentine’s Week

We’re at the point of our relationship that I am not looking for anything for Valentines’day,nor am I expecting anything on that day, but there is nothing wrong with sharing the love with my neighbors.

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What can be more loving than an Oreo Biscotti? Oven 350 degrees-yields 28 cookies

Here’s the recipe:
1 cup sugar
1⁄3 cup butter, melted
3 eggs
2 teaspoons vanilla extract
3 cups flour
1 1⁄2 teaspoons baking powder
1⁄4 teaspoon salt
16 Oreo cookies, coarsely chopped
2 ounces semisweet chocolate or 2 ounces white chocolate, melted

Beat sugar, butter, eggs and vanilla in large bowl with electric mixer at medium speed until blended.
Stir in flour, baking powder and salt.
Fold in chopped cookies.
Divide mixture in half.
With floured hands, shape each half into a 9×3-inch loaf on a lightly greased large baking sheet.
Bake at 350° for 30-35 minutes or until golden brown and toothpick inserted in the centers come out clean.
Remove from oven; cool for 10 minutes.
Cut each loaf diagonally into 15 (1/2-inch thick) slices.
Place slices, cut side up, on same baking sheet.
Bake for 10 to 12 minutes more on each side or until lightly toasted.

Drizzle the tops with melted chocolate.Myself? Nah, I’ll take them straight, with a coffee chaser!

Enjoy and share the love!

Company’s coming

Trying to get the house cleaned, do some wash,walk the girls , do a little baking…we are going out tonight!  

I tripled the biscotti dough to make enough for everyone.They just came out of the oven now. I found a big Tupperware container to store them in, although by the time I distribute them, I might need a smaller container.

  
 
It’s a nice day here, but getting windy. I am meeting up tonight with a former co-worker and her husband for dinner. It’s going to be nice to talk after all these years.

Enjoy your weekend!

Weather or Not

Global warming gave me a gorgeous spring day today in the middle of winter. 

    
   
I was going to crank out more biscotti today, but the bay and my girls were urging me out. The snow has begun to melt, although I still have the fear of falling on the ice.It seems I just envision me on my back with two metal rods coming out of my knees.

It was great to actually get to the bay and see a regular bay;that is, one without ice and snow.It was bizarre to see an unusually high tide this morning, though.

We went up to the bay twice,as a matter of fact.It was quite enjoyable. In fact, after I post this, we’ll go out again and take advantage of this glorious day.

Eggs, Bread, Milk,…Biscotti?

Listening to the weather channel,well, back in the city I would have been in Shop Rite getting my eggs, bread and milk,…maybe toilet paper too.

Down here at Undisclosed, the pantry is pretty good, so I go and decide to bake, of course, the biscotti.One problem. I usually double the recipe.Well, I didn’t realize my sugar was running short.It was really a comical event.I was scraping every grain of sugar out of the sugar bowl.Well, it goes without saying that won’t happen again.Usually I am pretty good with keeping extra butter in the freezer.I guess my staple count needs updating, as far as the baking elements go.

Here’s a picture of part of the end result, to be shared with the neighbors.
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Eggs? Bread? Milk?….

There has been no snow alert, but something in my recent swing of watching Cutthroat Kitchen and the Food Network has made me decide to set myself up for baking.

In addition, I am preparing for my return to work, and there is something in getting ready that screamed baking to me.In a recent post that I had the vanilla biscotti recipe listed, well, I figure I might throw another batch or two together to keep in Tupperware for a quick morning or afternoon fix.I have a tendency, when I do this recipe, to give some to our neighbors, who are greatly appreciative of them, so there’ll be some for them, and some to stash away.

I find myself laughing as I type this, because I am no longer in the big city, but old habits die hard.Maybe it’s the old girl scout in me.Perhaps it’s the fact that I know it’s not even mid-January yet.

Snow.

I know you’re coming.

So at the risk of repeating myself, here’s my vanilla biscotti recipe that I found on the Food Website.Enjoy!

SERVINGS
36
YIELD
3 dozen biscotti
UNITS
US
6 tablespoons butter
2⁄3 cup sugar
1⁄4 teaspoon salt
1 -2 teaspoon vanilla extract
1 1⁄2 teaspoons baking powder
2 large eggs
2 cups all-purpose flour

DIRECTIONS

Preheat the oven to 350°F Lightly grease (or line with parchment) one large (about 18″ x 13″) baking sheet.
In a medium-sized bowl, beat the butter, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. At low-speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
Plop the dough onto the prepared baking sheet. Shape it into a log that’s about 14″ long x 2 ½” wide x ¾” thick. Straighten the log, and smooth its top and sides; a wet spatula or wet bowl scraper works well here. Note: For extra-long, bistro-style biscotti, pat the dough into a lightly greased 12″ x 5 1/2″ biscotti pan.
Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes; just work it into the schedule of whatever else you’re doing in the kitchen. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.
Reduce the oven temperature to 325°F Wait another 5 minutes, then use a serrated knife to cut the log crosswise into 1″-2″” slices. Or cut the biscotti on the diagonal—for fewer, longer biscotti. As you’re slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they’ll topple over during their second bake.
Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, till they feel very dry and are beginning to turn golden. They’ll still feel a tiny bit moist in the very center, if you break off a piece; but they’ll continue to dry out as they cool. Remove the biscotti from the oven, and transfer them to a rack to cool.
Variations: Add up to 2 cups nuts, dried fruit (dried, not fresh), or chips to the dough, along with the flour. Adjust the spice to suit the add-in, if desired; e.g., add 1 teaspoon cinnamon with 1 cup chopped dried apple and 1 cup diced pecans. Or substitute hazelnut, butter-rum, or your favorite flavor for the vanilla. A classic Italian anise biscotti is made with 1/2 teaspoon anise extract (or 1/8 to 1/4 teaspoon anise oil, to taste), and 1 tablespoon fennel seeds.

Enjoy!

Vanilla Biscotti- from Food website

My brother-in law makes biscotti and gives them out at Christmastime. I am a purist who enjoys anything vanilla.

I have made these twice now and boy are they good! I figured I’d share the recipe. I gave a few of my friends trial bags and they said they were pretty good.

SERVINGS
36
YIELD
3 dozen biscotti
UNITS
US
6 tablespoons butter
2⁄3 cup sugar
1⁄4 teaspoon salt
1 -2 teaspoon vanilla extract
1 1⁄2 teaspoons baking powder
2 large eggs
2 cups all-purpose flour

DIRECTIONS

Preheat the oven to 350°F Lightly grease (or line with parchment) one large (about 18″ x 13″) baking sheet.
In a medium-sized bowl, beat the butter, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. At low-speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
Plop the dough onto the prepared baking sheet. Shape it into a log that’s about 14″ long x 2 ½” wide x ¾” thick. Straighten the log, and smooth its top and sides; a wet spatula or wet bowl scraper works well here. Note: For extra-long, bistro-style biscotti, pat the dough into a lightly greased 12″ x 5 1/2″ biscotti pan.
Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes; just work it into the schedule of whatever else you’re doing in the kitchen. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.
Reduce the oven temperature to 325°F Wait another 5 minutes, then use a serrated knife to cut the log crosswise into 1″-2″” slices. Or cut the biscotti on the diagonal—for fewer, longer biscotti. As you’re slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they’ll topple over during their second bake.
Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, till they feel very dry and are beginning to turn golden. They’ll still feel a tiny bit moist in the very center, if you break off a piece; but they’ll continue to dry out as they cool. Remove the biscotti from the oven, and transfer them to a rack to cool.
Variations: Add up to 2 cups nuts, dried fruit (dried, not fresh), or chips to the dough, along with the flour. Adjust the spice to suit the add-in, if desired; e.g., add 1 teaspoon cinnamon with 1 cup chopped dried apple and 1 cup diced pecans. Or substitute hazelnut, butter-rum, or your favorite flavor for the vanilla. A classic Italian anise biscotti is made with 1/2 teaspoon anise extract (or 1/8 to 1/4 teaspoon anise oil, to taste), and 1 tablespoon fennel seeds.

Enjoy!

IMG_4723neonfountain