Double Chocolate Biscotti

Well, ladies and gents, I did warn you that more biscotti was coming.

It’s so simple to make, and it yields such high results! It’s a perfectly crisp little cookie, and then you dunk it in your favourite morning beverage, and it becomes the best morning snack (or mid-afternoon snack… or after-dinner snack… Let’s just say it goes well at any time of the day!)

I found this double chocolate biscotti recipe from Pinterest, and the original recipe is here. With a blog name like “Chocolate, Chocolate and More”, I knew we were going to be on to something good.

I still can’t believe how easy biscotti is to make! This dough took me ten minutes, tops, to whip together. It had to bake for longer than it take to make the dough! I call that an easy recipe. The only difference I made is swapped the dark cocoa powder for regular, because I was all out of dark. Not much of a difference, though, because it was still double chocolate to me!

So, the verdict about these biscotti is… go make them! What are you waiting for?

Happy Baking, and Happy December!

Ingredients

Yield: Approx. 20 biscotti

6 tbsp. butter, softened
1 c. sugar
2 eggs
¼ tsp. vanilla
2 c. flour
½ c. cocoa powder (dark or regular works)
1 tsp. baking soda
1 tsp. salt
1 c. chocolate chips (I used semi-sweet)

Preheat oven to 350°F, and line a baking sheet with parchment paper.

In the bowl of a mixer fitted with the paddle attachment, cream together the butter and sugar. Add in the eggs, one at a time, mixing after each addition. Add the vanilla, and combine again.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add to the wet ingredients in three additions, mixing after each addition. Fold in the chocolate chips.

Form into a log, about 12 inches by 4 inches. Place dough log onto baking sheet, and bake in preheated oven for 30 minutes.

Remove from oven, let sit for five minutes, then cut into slices, and place cut side down. Bake for 8 minutes, then turn cookies and bake for an additional 5 minutes.

Cool completely on a cookie rack, and store in an airtight container. Serve with a warm beverage (tea, coffee, hot chocolate), and dunk away!

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Eggnog Scones

Firstly, I have not been posting on a regular basis, and I am sorry! Starting a new job in September, juggling all of these new commitments and time crunches… I apologize indeed! Life has still been a little crazy here in our neck of the woods.

Also, I told you I was on an eggnog kick. Therefore, these seemed perfect! Besides, Paul and I love scones. I think they are a perfect breakfast treat. They are usually very quick to whip up, don’t take too long in the oven, and always yield good results.

I wasn’t disappointed by these eggnog scones, either. I found the recipe here, after a short search on Pinterest. I was looking for a recipe I could make without going to the store, and this one delivered. Paul was definitely overexcited to have an eggnog scone for breakfast.

They are soft and flaky, and the glaze just puts them right over the top. Delicious. Paul also made his own eggnog spice for when he indulges, and instead of sprinkling the tops with cinnamon, I used his eggnog spice. So good! They also made my house smell heavenly. In my opinion, you really can’t beat the taste and smell of eggnog (but you all know how much of a sweets person I am!)

I really don’t have much else to say, except go make these!

Ingredients:

Yield: 8 scones

For the scones:

2¼ c. flour
½ tsp. salt
¾ tsp. cinnamon
¾ tsp. nutmeg (or 1½ tsp. eggnog spice)
1/3 c. sugar
½ c. butter, cold
1/3 c. eggnog
1 egg
¼ c. sour cream
½ tsp. vanilla

For the glaze:

1 c. icing sugar
2 tbsp. eggnog
½ tsp. vanilla
Eggnog spice or cinnamon, for dusting

Preheat the oven to 400°F. Line a baking tray with parchment paper, and set aside.

In a large mixing bowl, whisk together the flour, salt, spices, and sugar. Cut the butter into small pieces, add it to the dry ingredients and mix with your hands or a pastry blender until the mixture is coarse and only small, pea-sized chunks of butter remain.

In a medium mixing bowl, whisk together the egg, eggnog, sour cream, and vanilla. Pour over the dry ingredients, and mix with a spatula or your hands, until a dough forms.

Transfer the dough to the prepared baking sheet, and pat down into a circle about one inch thick. Cut the dough into 8 sections. (I used a pizza wheel.)

Bake for 15 minutes in the preheated oven. Remove from the oven, re-cut the scones, and pull them apart slightly. Bake for an additional 5-10 minutes, until they are golden.

Allow the scones to cool before adding the glaze.

To make the glaze, whisk together the icing sugar, eggnog, and vanilla into a smooth, somewhat runny (but not too runny) consistency. Add more eggnog if the glaze is too thick.

Drizzle the glaze generously over the scones, and dust with cinnamon or eggnog spice.

Eggnog Biscotti 

Why haven’t I made biscotti sooner?!?! I didn’t realize how absolutely amazing it is until I tried this recipe. Also, it is so easy to make!

You form the dough into long logs, flatten them slightly, bake, cut, and bake again! Bam! Biscotti! Low effort, maximum reward. My kind of snack, that’s for sure.

This recipe I found from Pinterest, from this link. There is a great eggnog flavour throughout the cookie, as well as in the glaze. This is the biscotti for eggnog lovers. I am an eggnog lover. So when I paired this eggnog biscotti with Eggnog Tea from David’s Tea, I was in complete heaven! (Did I mention instead of milk to my tea, I added eggnog? I’m an eggnog lover through and through.)

The nice thing about this biscotti is that the eggnog flavour, while you can certainly detect it, is not in-your-face strong. I find it’s a subtle little hint at the creamy deliciousness, and absolutely to-die-for when dipped in a hot beverage.

So, the world of biscotti is now open to me. I feel like it’s going to be a biscotti-filled Christmas! I even warned Paul that I might make a TON of biscotti in the next few months, and he was completely fine with it. He was A-OK with a reason to drink lots of hot chocolate and coffee.

If you like eggnog though, give these a shot, and try them with coffee and eggnog!

Ingredients

Yield: Approx. 3 dozen biscotti, depending on cut size

For the biscotti:

½ c. butter, softened
1 c. sugar
2 eggs
½ c. eggnog
2 tsp. rum, rum extract, or vanilla*
3¼ c. flour
2 tsp. baking powder
2 tsp. nutmeg
½ tsp. salt

For the glaze:

1 c. icing sugar
1 tsp. rum, rum extract, or vanilla*
2-3 tbsp. eggnog

(*Depending on preference. I used spiced rum.)

Preheat oven to 350°F. Line a baking tray with parchment paper and set aside.

In the bowl of a mixer, combine the butter, sugar, and eggs until well combined, at least 1 minute. Add in the eggnog and rum. Blend again.

In a medium bowl, mix the flour, baking powder, nutmeg and salt and whisk until combined. In small additions, add the dry ingredients to the wet, until everything is incorporated.

Roll out dough onto a lightly floured surface and separate into two equal segments. Shape each dough half into a long roll, approximately 14 inches. Place the rolls on the baking sheet, leaving about 3 inches of room between them. Press down lightly on the rolls to flatten them slightly.

Bake for 25 minutes, or until golden brown. Carefully remove rolls from pans and place on cooling racks. Set aside baking sheet, but do not throw out parchment paper. When the rolls have cooled enough to handle, but are still warm, transfer to a cutting board and cut into half-inch-thick slices.

Place slices, cut side down, back on the baking sheet. Bake for 10 minutes. Remove from oven, flip cookies over, and bake for another 10 minutes. Remove from oven, and transfer to wire racks, with the tops facing up.

To make the glaze, whisk the sugar, rum, and eggnog together (only add 1 tablespoon at a time to get the consistency you want). When biscotti have cooled, drizzle glaze over tops with a fork or small whisk.

Serve with a hot beverage, and dunk away! Store in a sealed bag.

Chocolate Peanut Butter Truffle Filled Peanut Butter Cookies

These cookies are amazing! I found the original recipe here on Pinterest, and actually made a few tweaks. The original recipe had truffle filling that used peanut butter and butterscotch chips. I didn’t have butterscotch chips, so I substituted chocolate chips, and I’m so glad I did!

These became a chocolate peanut butter lovers’ dream! Paul was a huge fan of them, and not going to lie, they are AMAZING with tea (or in Paul’s case) coffee, or a huge glass of milk!

These are decadent, and absolutely phenomenal. They go with just about anything. I honestly don’t have too much to say about these, but they were the inaugural baking experiment in the new house, and they turned out splendidly!

Try them out, and you won’t be disappointed either!

Ingredients

Yield: 2 dozen cookies

For the truffle filling:

1 c. butterscotch or chocolate chips
¼ c. creamy peanut butter

For the cookies:

½ c. butter, softened
1 c. creamy peanut butter
1 c. brown sugar
1 egg
1 tsp. vanilla
1 2/3 c. flour
1 tsp. baking soda
½ tsp. salt
¼ c. sugar (optional)

To make the truffle filling, place the peanut butter and the chocolate or butterscotch chips in a microwave-safe bowl and heat for 30 seconds at a time, stirring after each microwave session until smooth and well-combined.

Refrigerate 10-15 minutes until mixture is cooled and thick enough to scoop. Scoop into tablespoon-sized balls, and refrigerate on a sheet of parchment paper until cookie dough is ready.

To make the cookies, preheat oven to 350°F and line a baking sheet with parchment paper.

In a large stand mixer fitted with a paddle attachment, cream the butter, peanut butter, and brown sugar together on high speed until light and fluffy. Beat in the egg and vanilla until combined.

Add in the flour, baking soda, and salt and continue to beat on low until mixture forms a dough.

To assemble the cookies, scoop out about two tablespoons of dough, and form around the truffle filling. Wrap around filling, and make sure dough is fully covering filling.

**If desired, roll cookies in sugar before baking.**

Place on baking sheet, and flatten slightly. Repeat with remaining truffle filling and dough.

Bake cookies for 9-10 minutes, or until cookies are puffed and edges are set. Allow to set on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

 

Strawberry Scones with Lemon Glaze


So, this might be my last strawberry post for a while! Not forever, but just for now. We have found out that Paul is allergic to strawberries. Not deathly allergic, but just allergic enough that his throat gets a bit scratchy and he can definitely tell he’s had strawberries.

I bought a bag of frozen strawberries a while back and had used part of it, but I had about a third of a bag still left in the freezer. Considering we’re moving soon, I want to try and use up as much stuff in our pantry as I can before the move. These scones seemed perfect, because I also made them on Sunday morning, when it was a little cool outside, and Paul had to work at seven in the morning.

There is also the chance that I made them because I’m going back to Brooks later this evening and I wanted snacks… Who knows… I took to Pinterest either way, and found this recipe for scones, and I had everything for them! Woo hoo! I made them, and I am happy.

Either way, I used slightly more strawberries than the recipe called for, and they hadn’t quite thawed out all the way, so the scones took a little longer to bake than the called-for time in the recipe. Still though, you can’t go wrong with strawberry and lemon.

Ingredients

Yield: 8 scones

For the scones:

2¾ c. flour
¾ tsp. salt
2 tsp. baking powder
½ tsp. baking soda
1/3 c. sugar
1 tsp. lemon zest
½ c. butter
1 egg, beaten
½ c. milk
¾-1 c. strawberries, fresh or frozen (and thawed)

For the topping:

1 egg
1 tbsp. milk
sugar, for sprinkling

For the lemon glaze:

2 tbsp. lemon juice
¾ c. icing sugar

Preheat oven to 400°F. Line a baking tray with parchment paper. Set aside.

In a large bowl, whisk together the flour, salt, baking powder, baking soda, sugar, and lemon zest. Cut in the butter with a pastry blender or two knives until evenly incorporated.

Whisk the egg and the milk together, then add to the flour mixture. Combine gently. Fold in the strawberries to the dough.

Roll out the dough, and gently form into a circle or square. Cut into 8 triangles, and either keep together (for softer edges), or pull apart (for crisper edges). Place on baking tray.

Whisk together the egg and milk for the egg wash, and brush over scones. Sprinkle sugar over tops of scones. Bake in preheated oven for 16 minutes, or until golden brown.

Cool for about 10 minutes, then make the glaze. In a small bowl, whisk together the lemon juice and icing sugar. Drizzle over warm scones, and serve.