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.

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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.

Cinnamon Sugar Doughnut Muffins

DSC_0234This month is both flying by, and at the same time, can’t move fast enough! I have been living in two different places, and that in itself is quite frazzling. We are in the middle of packing up the house, getting errands done before moving, packing, planning, job preparation, packing, and oh, did I mention that it’s my birthday next weekend?! Yeah. Things are nuts in our neck of the woods.

However, when life wasn’t as crazy as it is now, back in August, my mother paid me a visit. She came down, we went to Shakespeare in the Park, saw A Comedy of Errors, went to the Alberta Birds of Prey Center, and went to dinner. The next morning, we were puttering around before the Birds of Prey Center, and I wanted something slightly sweeter for breakfast.DSC_0233

I took to Pinterest, and found these doughnut muffins, which were extremely simple to make, very fast, and delicious! They definitely reminded me of both doughnuts and muffins, so they screamed breakfast.DSC_0232

Ingredients

Yield: 12 muffins

For the muffins:

1½ c. flour
½ c. sugar
1½ tsp. baking powder
1/8 tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. vanilla
1 egg
½ c. milk
1/3 c. butter, melted and cooled

For the topping:

1/3 c. sugar
2 tsp. cinnamon
5 tbsp. butter, melted

Preheat oven to 350° F. Grease muffin cups with miracle cake release, or line with paper liners. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.

In a small bowl, beat the egg. Add the milk, vanilla, and melted butter, and mix well to combine.

Add the wet ingredients to the dry and mix to combine. Spoon the batter into the prepared muffin tins, and bake in preheated oven 20-25 minutes, or until toothpick inserted into center comes out clean.

Let cool in pan for 5 minutes, then turn out onto cooling rack.

In a small bowl, mix the sugar and cinnamon for the topping. Dip muffins in melted butter, then cinnamon sugar mixture, then cool completely.

Sourdough Pasta

Wow. It’s been almost three weeks since I’ve posted. Let me update you with what has been happening, because there has been a LOT of changes in my life since my last post.

Okay! The craziest part of the last few weeks is that I got a teaching job! But I’m getting ahead of myself. Paul went camping for a few days. During that, my mom came down to visit, and Paul came back from camping for a day to go to a wedding we were invited to. After he went back to his camping site, I heard that there was a job opening for an English teacher from my old high school English teacher at the school she is currently working at! Paul encouraged me to apply, and I did. I applied for the job on the weekend, and on the Monday I got a call for a job interview. Sure enough, Tuesday, I started work. I went to a Professional Development Day on Tuesday, had a Teacher Prep day on Wednesday, and on Thursday was the first day of classes. I had two days to prepare for a brand new job!

The only downside is that the job is in Brooks. Still, Paul has been the most supportive person in the world, and after encouraging me to apply at a school in a different city, is all for moving with me. I’m so lucky. Either way, since the end of August, I’ve been spending the weekdays in Brooks, and the weekend in Lethbridge. It’s been a lot of driving, a lot of planning, and a lot of stress, so I haven’t had time to blog much at all.

Either way, I found a new use for my sourdough starter, and it is AWESOME. I made the pasta twice in a few days, because Paul liked it so much he asked me to make the pasta again. It is so good!

Ingredients

Yield: About 6-8 servings of pasta

2 c. flour
2 eggs
1-2 tbsp. olive oil
¼ c. sourdough starter (discard is fine)
1-2 tbsp. water, as needed

In a small mixing bowl, combine the eggs and oil and whisk until combined.

In the bowl of a mixer, or a large mixing bowl, place the flour. Add the egg mixture into the flour, then add the sourdough starter.

Mix the liquid into the flour. Add a few drops of water, a little at a time, until a shaggy dough forms.

Turn out onto a floured surface. Knead the dough until it becomes cohesive. Cover the dough with an overturned bowl and leave to rest for 20-30 minutes.

When the dough has rested, cut into four pieces, and run through pasta rollers, one piece at a time. Run through to the fourth or fifth setting. Flour it as necessary to prevent it from sticking.

Switch to a pasta cutter. Run the rolled pasta through the cutters, then transfer to a pot of salted boiling water and cook for 3-4 minutes. Toss in your favourite sauce, and serve.