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.

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 Cinnamon Rolls

I know what you’re thinking! The first reaction to sourdough cinnamon rolls is “Ugh! I don’t think that goes well together!”. I thought the exact same thing, but the more I thought about it, the more I came around. I mean, I’ve used my sourdough starter in cakes before. Why couldn’t it work for cinnamon rolls?

This recipe was also very easy. I started these rolls at about 4pm on a Saturday. I followed all instructions, and let the second rise happen overnight. When I woke up Sunday morning, the dough had risen beautifully and was ready and waiting to be rolled out and filled with gooey cinnamon filling.

Like I said, this recipe was very easy. I also found the recipe off of Pinterest, and they have wonderful options, so I was excited! The original recipe is found here. It wasn’t that time consuming, and the results were beautiful! I’d say that’s a win-win situation!

Holy man these were good! The sourdough becomes very subtle, but definitely adds something to the dough. The slight tang of the sourdough with the sweetness of the cinnamon and the the sugar? Oh yes. These are AWESOME!

Considering I’m always on the lookout for new ways to use my sourdough starter, I’d say this is a solid choice. I’ve been making tons of sourdough crackers lately (link here), and I wanted to change it up a bit. I mean, I love to snack on those freakin’ addictive crackers, but I wanted to satisfy my sweet tooth, and did I ever!

Ingredients

Yield: 16-24 cinnamon rolls, depending on how big you cut them

For the dough:

1 c. sourdough starter
1 tsp. salt
½ c. sugar
1/3 c. butter, melted and cooled
2 eggs
¼ c. warm milk
1 tsp. yeast
3-4 c. flour

For the filling:

5 tbsp. butter, softened
1 tsp. vanilla
½ c. brown sugar
1 tbsp. cinnamon

For the frosting:

1 c. icing sugar
1 tsp. vanilla
2 tbsp. milk

To make the dough, add the sourdough starter, salt, butter, sugar and eggs to the bowl of a stand mixer fitted with a dough hook. Combine.

Add yeast to the warm milk, mix in and allow to sit for 5 minutes, or until foamy. Once foamy, add the milk and yeast mixture to the starter mix. Combine again.

With the mixer on low, gradually add the flour, 1 cup at a time (when you get to 3 cups, add a small amount at a time. Mine only took about 3 1/3 cups of flour). Dough should be in a soft ball, that is not sticky.

Turn out onto a lightly floured surface and knead until smooth and elastic. Place dough in an oiled bowl and allow to rise until doubled (2-3 hours).

Punch down, and allow to rise again (I let the second rise happen overnight).

Punch down again, turn out onto your work surface and with a rolling pin roll out into a large rectangle.

Preheat the oven to 400°F. In a small bowl, mix the filling ingredients until smooth and cohesive. Spread over the dough evenly.

Roll the long side of the rectangle tightly, and keep rolling until the dough is a log. Using plain, unflavoured dental floss, cut the dough into 1-inch sections. Place in pie plates, and bake in the preheated oven for 10-15 minutes, or until slightly golden brown.

In a small bowl, whisk together the frosting ingredients until smooth. Drizzle the frosting over the cinnamon rolls. Serve warm.

Cinnamon Bread

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Well, it’s no small secret that I love bread. Really, I just love baked goods. When I woke up this morning, I wanted something a little sweeter for breakfast, but wouldn’t be too dessert-like. I was stumped, and as per the usual these days, went straight to my Pinterest boards.
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I found this Cinnamon Bread that I had pinned at least a year ago, and I knew that was what I wanted. It’s a super simple recipe, (the original found here), and I was a bit surprised to find that the basis of this recipe is an Amish friendship bread. I have heard about this bread before, and when I was younger my mother had a friend give her some of this batter, but it is so time consuming that I didn’t want to commit myself to another bread starter (sourdough is the only dough I need a starter for!).

I was extremely excited to find this recipe then, because it is so easy! It whipped up in about ten minutes or less, and takes more time to bake than it does to actually make. Sounds like a winning recipe to me!
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Ingredients

Yield: 2 loaves

1 c. butter, softened
2 c. sugar
2 eggs
2 c. buttermilk (or milk with 2 tbsp. vinegar added)
4 c. flour
2 tsp. baking soda
2/3 c. sugar (to finish)
2 tsp. cinnamon (to finish)

Preheat oven to 350°F. Grease two loaf pans and set aside.

In the bowl of a mixer, cream together the butter, sugar and eggs. Add in the milk, flour, and baking soda, and mix until well combined. In a small bowl, mix together the cinnamon and sugar for finishing.

Spoon about ¼ of the mixture into the bottom of each loaf pan. Sprinkle some of the cinnamon sugar mixture over top. Layer the rest of the batter over the cinnamon sugar mixture in the pans, and sprinkle the rest of the cinnamon sugar over the batter. Use a knife to swirl the cinnamon sugar throughout the batter.

Bake for 45-50 minutes, or until a toothpick inserted in the center of the bread comes out clean. Slice, and serve.