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!

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Ode to a Kitchen Aid Mixer

When I was single, I treated myself to a Kitchen Aid hand mixer. I mean, I wasn’t looking for doing any major baking, so a hand held mixer would work well.

It worked very well, and served me for 16 years without fail.

Until tonight.

My neighbor who is from Eastern Europe and a young mother was telling me tonight that her husband’s birthday is Sunday. She doesn’t drive and was walking back with her son in the stroller from the grocery store, where she bought fixings for a cake. I asked her what kind . She said chocolate. I asked her what kind of frosting…she said, ” I am going to melt some chocolate and butter and drizzle it on the cake.

I introduced her to the world of 10x sugar and the classic buttercream frosting. I give her the empty bag from the sugar I used and told her that it was the basis of what was in the bowl I gave her.She seems happy to get it, and I told her it was my little contribution to her husband’s cake.

In the midst of doing the icing, my beloved Kitchen Aid died.

**sigh**

It goes without saying that I may be going on Amazon as soon as I post this to get a new one.

Not fair, kind of…

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I miss cooking and baking.

I am surrounded by women who are constantly throwing out cooking ideas and recipes.

It’s not fair.

The new house is under construction and the house I am currently in has a range and microwave
but no working oven. It feels so odd not to be able to do what you’d like. Multiply that
by the fact that I subscribe to the Food Network Magazine and A Taste of Home and see their
recipes and I mark the ones I’d like to try…..

The question is when….December can’t come close enough!

Betty Crackpot

Hanging in a little later tonight, watching Iron Chef America in order to have baked goods cool.

Yup,
Betty Crackpot is at it again.

We are having a Shingleman family gathering, to honor his late Dad’s memory. My sister-in-law is helping me with putting a meal or two together for the gang. The problem with baking is keeping Jim away from the baked goods. This time I made an almond pound cake and chocolate chip cookies. Something about a boy/man in a kitchen for longer than normal-all you hear is a quiet munch…. 🙂

“I only ate the broken ones.”….famous last words!

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What a week…

This week has been awfully long for me.

It could be because I knew I would have no chance to sneak out to the Undisclosed location. The fact that my escape hatch was bolted shut, so to say, seemed to magnify the drama dancing around in my life.

But that was this week.

It’s Friday. I’m home tonite. It’s getting colder out so I have to bring the rest of the plants in. A little baking to make the house smell good is also on my agenda. Walking both the girls to keep us in shape. Turning clocks back equals an extra hour sleep Sunday. Most importantly, I’ve got my love to keep me warm.

Pretty lucky girl and I know it.

Have a good weekend.