Walnut Biscotti

Biscotti is one of these recipes I've been meaning to make but just hadn't. When I told the kids I was going to make these cookies, they had no idea what I was making. Biscotti? Biscotti, what? I told them they would like these cookies especially to dip them into their hot chocolate. I'm surprised the kids could actually dip anything over the amount of marshmallows they had floating in their cup. Isn't that what having hot chocolate is about? How many marshmallows can you fit without any spilling over? These cookies are the typical biscotti recipe. They are crunchy and sweet. I really liked them even without a side of hot chocolate. 

Walnut Biscotti
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup yellow cornmeal 
8 oz. unsalted butter, softened
1 cup sugar
2 large eggs
1 1/2 tsp vanilla extract 
1 cup toasted walnuts, roughly chopped

Directions:

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper. Set aside.
3. In a medium bowl, whisk together the flour, baking powder, salt, and cornmeal. Set aside.
4. In a large mixer, cream the butter and sugar until fluffy. 
5. Add the eggs one at a time and blend until incorporated. 
6. Add the vanilla extract and mix until incorporated.
7. Slowly, add the flour mixture. Mix until just incorporated. 
8. Fold in the walnuts.
9. Transfer half the dough onto one side of the prepared baking sheet.
10. Shape the dough into a 12 inch log about 2 inches wide. 
11. Form a second log into a log parallel to the other log.
12. Bake the dough for 25 minutes or until the log is light golden but still soft. 
13. Remove from the oven and allow to cool for 30 minutes.
14. With a long serrated knife, cut the dough into 1 inch slices. 
15. Space the slices about 1/2 inch apart. 
16. Bake the cookies for 15 minutes or until golden and firm. 
17. Transfer the cookies to a wire rack and allow to cool to room temperature before serving.

Recipe adapted from Baking From My Home to Yours by Dorie Greenspan. 

Three years ago......................Melted Snowman. 

Did you already know.........................
-Biscotti are twice baked cookies.
-Biscotti originates from Italy.
-The cookie was ideal for travels since it lasted a long time.

Spinach and Artichoke Macaroni and Cheese

Since my daughter loves macaroni and cheese, she elected for me to make this dish. Now, I like spinach and artichokes. I just didn't know how I would like this dish. Well, my husband even liked this dish. My husband doesn't eat artichokes. It is creamy. It is delicious and the kids ate the leftovers for lunch the next day.

Spinach and Artichoke Macaroni and Cheese
8 oz. elbow noodles
1 Tbsp olive oil
1 Tbsp butter
2 shallots, minced
3 garlic cloves, minced
3 Tbsp all purpose flour
1/3 cup milk
1/3 cup sour cream
1 cup mozzarella, shredded
1 cup Swiss cheese, shredded
1/2 cup Italian cheese blend, shredded
1 cup baby spinach leaves, chopped
1 (9 oz.) artichoke hearts, chopped
salt and pepper, to taste

Directions:

1. Preheat broiler.
2. Cook the elbow noodles per package to al dente. 
3. While the noodles are cooking, heat a medium pot over medium heat.
4.  In the pot, heat the olive oil and butter.
5. Add the shallot and cook for 2 minutes.
6. Add the garlic and cook for 2 minutes.
7. Sprinkle the flour over the shallot and garlic. Stir to combine. Heat for 1 minute.
8. Whisk in 3/4 cups of the pasta water to the pot with the milk. Whisk for a couple of minutes. 
9. Stir in the sour cream, 3/4 cups mozzarella cheese, the Swiss cheese, and the Italian cheese blend.
10. Add the spinach, artichoke hearts, and cooked pasta. Stir until incorporated.
11. Transfer the macaroni and cheese into a baking dish.
12. Sprinkle the remaining cheese on top. 
13. Broil for about 2 minutes or until golden.

Recipe adapted from Food Network Kitchen.

One year ago.................................I made Gingerbread Cinnamon Rolls.
Two years ago...............................I made Sables.
Three years ago............................I made White Chocolate Covered Oreos.

Did you already know.....................
-Artichokes are the flower buds before they bloom into a purple flower.
-One artichoke plant can produce 20 artichokes a year. 
-In 1947, Norma Jean (Marilyn Monroe) was crowned the first official California Artichoke Queen.

Peanut Butter and Chocolate Fudge

For some reason, I associate fudge with Christmas. I really do not eat it any other time of the year. I will admit I normally buy it then make it. This recipe I figured I would try. Well, I think I really needed to let the chocolate fudge set a little longer before adding the top peanut butter layer. It didn't matter since it still tasted good. Next time, I'm going to try placing the peanut butter layer on the bottom to see if it made a difference. I would recommend this recipe for an at the house recipe and not a recipe to serve for company since it has a great taste but the chocolate layer doesn't set as hard as the peanut butter.

Peanut Butter and Chocolate Fudge
Chocolate layer:
8 oz. Baker's Semi-Sweet Chocolate Baking Chocolate Squares
10 oz. sweetened condensed milk
2 tsp vanilla

Directions:

1. Line an 8 inch square pan with parchment/wax paper.
2. In a microwave safe bowl, microwave the chocolate and condensed milk for 2 minutes.
3. Stir and continue to microwave for another 30 minute increments until the chocolate has melted.
4. Add the vanilla and mix. 
5. Spread the mixture into the square pan (or on top of the peanut butter layer if you decided to make the peanut butter layer first).
6. Allow to harden overnight before making the peanut butter layer. 

Peanut butter layer:
10 oz. peanut butter chips
10 oz. sweetened condensed milk
1 Tbsp peanut butter

Directions:

1. In a microwave safe bowl, microwave the peanut butter chips, condensed milk, and peanut butter for one minute.
2. Stir well and add on top of the cooled chocolate layer (or on the bottom of the prepared pan if the peanut butter layer will be first).
3. Refrigerate for 2 hours or until firm before cutting into desired size.

 Recipe adapted from My Recipes.com and here.

One year ago...........................Candy Cane Marshmallows.
Three years ago......................Boozy Bourbon Chocolate Cupcakes. 

Did you already know............
-Fudge was created in America but unknown. 
-Fudge and caramel differs because of temperature.
-It is believed fudge was created when a batch of caramels were messed up.

Country French Omelet

I showed my son this recipe and he agreed we should make it. Now, I hate cooking bacon. If I use the stove, it splatters. I even bought a splash guard but I still have to lift it up to flip them. I also tend to burn a couple of pieces. If I cook bacon in the oven, I think they tend to be very crumbly. So, I try to cook bacon for two recipes and save some pieces for the next day. My oldest daughter use to cook the bacon for me since I think she wanted to sample a few pieces. This recipe is easy. The potatoes are crispy. This was one filling breakfast. It could easily be a quick dinner meal too.

Country French Omelet
1 Tbsp olive oil
1 cup unpeeled Yukon Gold potatoes
3 large eggs
3 egg whites
3 Tbsp milk
1 Tbsp salted butter
 2 slices of bacon, cut into pieces
1 Tbsp chives, chopped

Directions:

1. Preheat oven to 350 degrees F.
2. In a large oven safe skillet, heat the olive oil over medium heat on the stove.
3. Add the potatoes. Season with salt and pepper. 
4. Cook for 8 minutes. Toss occasionally to brown evenly.
5. Remove the potatoes with a slotted spoon onto a paper towel lined plate.
6. In a medium bowl, add the eggs, egg whites, and milk. Whisk to combine.
7. Add the butter to the skillet and allow to melt over low heat. 
8. Pour the eggs into the skillet. 
9. Sprinkle the bacon, potatoes, and chives evenly over the top of the eggs.
10. Place the skillet into the oven for 8 minutes. 
11. Season with salt and pepper.
12. Serve hot.

Recipe adapted from Back to Basics cookbook by Barefoot Contessa.

Three years ago............................Enchilada Pie.

Did you already know.............
-Omelet is French and means thin plate.
-There is a legend about Napoleon being served an omelet by an innkeeper. 
-Napoleon was so impressed by the omelet that he had the townspeople prepare a huge omelet for his army the next day.

Gingerbread Cake

Often, my son likes to help me in the kitchen. Normally, we are cooking and not baking. So, I decided it would be a nice change. We decided to use the mixer. This way all he had to do was add the ingredients. Easy, right? Well, I handed him the spices. He didn't even measure them. After he added the amount he thought was appropriate, I asked him why he decided not to measure the spices. He figured it was too much work to get the measuring spoons. While I measured the flour, I asked him if we forgot any ingredients. He read over the recipe twice. He reassured me all the ingredients had been added. Then we baked this wonderful cake. The moment it came out of the oven I knew the ingredient we forgot-the baking soda. He did confirm that we didn't add any baking soda. It tasted good with the whip cream even if it was a dense and spicy cake. I am posting the correct recipe. If you make this recipe, please don't follow by our example. 

Gingerbread Cake
1/2 cup butter, softened
1/3 cup brown sugar
1 cup molasses
3/4 cup hot water
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp salt
2 1/3 cup all purpose flour
 
Directions:

1. Preheat oven to 325 degrees F.
2. Grease and flour a square baking pan about 9x9x2. Set aside.
3. In a large bowl, combine the butter, sugar, molasses, hot water, and egg.
4. Add the baking soda, ginger, cinnamon, salt, and flour. Mix until incorporated.
5. Pour the batter into the prepared pan.
6. Bake the cake for 50 minutes or until a wooden toothpick inserted in the middle comes out clean.
7. Serve warm.

Recipe adapted from Betty Crocker's 40th Anniversary Edition Cookbook.

One year ago.........................I made Bacon and Cheddar Quiche.
Two years ago.......................I made Vanilla Cookies.
Three years ago.....................I made Spiced Cranberry Punch.

Did you already know............
-In Medieval England, gingerbread meant any preserved ginger. 
-In Medieval Europe, gingerbread were served at festivals & fairs.
-During the tournaments, ladies would give their favorite knight a piece of gingerbread.