Biscotti has always been popular. With me. I found it puzzling then, that I had not bothered to dedicate even a single post to the perfect coffee companion. The situation had to be remedied.
I intend to bake a batch every few weeks in the name of recipe testing and if I’m able to hold on to them long enough to take a few pictures, I intend to blog about them too!
I was so excited with the way this batch turned out that I immediately invited a couple of friends over for a session of coffee and taste testing. Huge success!
When, after downing a couple of biscottis each, they showed no signs of slowing down I grew alarmed. I had to snatch the tray out of their hands and escort them to the door. HA! That saved the day and this blog post.
It’s super simple. Just cream butter and sugar together, add the eggs and whip until fluffy.
Add the dry ingredients and the chocolate chips and mix just until combined. Shape into a log and bake.
Cool and then slice the log.
Bake again till done. Don’t let the double baking scare you. It’s easier than it looks.
Make it but don’t invite any friends over. At least not the first time.
- Salted butter at room temperature – 6 tbsp (If using unsalted butter add 3/4 tsp salt to the dry ingredients)
- Granulated sugar – 3/4 cup
- Large eggs – 2
- Vanilla extract – 1/4 tsp
- Instant coffee powder or strong brewed coffee – 1 tsp
- All purpose flour – 1 and 1/4 cup
- Almond flour – 3/4 cup
- Cocoa powder – 1/2 cup
- Baking soda – 1 tsp
- Semi sweet chocolate chips – 3/4 cup
Yield – 20 cookies
- Preheat oven to 350 F or 175 degree Celsius
- Cream butter and sugar together with a mixer until light and fluffy
- Add the eggs in one at a time and whip well after each addition
- Mix the instant coffee powder with a teaspoon of water and add it to the sugar-butter-egg mixture along with the vanilla. Whip briefly to combine
- In a separate bowl add the all purpose flour, almond flour, cocoa powder and baking soda and combine with a fork or whisk
- Add the flour mixture to the wet ingredients in three batches mixing well after each addition
- Fold in the chocolate chips using a spatula
- Line a cookie tray with parchment paper or foil or a silpat mat. Dump the dough onto the tray and shape it into a log approximately 12×4 inches
- Bake in a preheated oven for 30 minutes. The log will develop cracks on top and should be firm to the touch
- Cool the log on a rack for 5 to 10 minutes
- Carefully slice the log at an angle into 1/2 to 3/4 inch thick slices. You’ll get approximately 20 slices. It is okay if the insides are still a little soft
- Transfer the slices back to the cookie sheet carefully. Place them cut side down in rows and bake in the oven for 5 to 6 minutes. Turn the slices over and bake again for another 5 minutes until the slices are firm
- Transfer them onto a cooling rack to cool completely before storing them in an airtight container
Recipe adapted from the chocolate biscotti recipe at Chocolate Chocolate and More
So I sat down to (finally) begin my carrot cake blog post. You know the little adorable mini-loaves I posted on Instagram almost a month ago? I was so smitten that I promised on multiple social media platforms to post a recipe as soon as I could put the loaf down to take a breath. I mean, I meant well and truly wanted to share the recipe with the whole wide world (not that the world was missing a carrot cake recipe but one more definitely doesn’t hurt right?) I told all my friends about it and bragged and bragged…..
Yeah….about that. I had a complete and total brain-fart *sigh*
I couldn’t locate the original recipe. I looked and up and down my browser history and finally found something that was vaguely familiar but then I couldn’t, for the life of me, remember the tweaks that I had made. So I gave up the quest and turned instead to the mother of all comfort foods – COOKIES!
Now this is more of a review, or a tribute if you will, to the original recipe. I went completely out of character and followed the recipe without changing a thing! Okay confession – I did pulse the oats a little bit, just a tiny little bit to make it more toddler friendly but that’s it!
Perfect distribution of chocolate chips!
It’s like this. When a recipe like has 90K re-pins on Pinterest you just don’t argue with it. You stop whatever it is that you’re doing or plan to do, prop your iPad up on its stand and follow every word of the recipe to a ‘t’ to whip up an insanely awesome batch of oatmeal chocolate chip cookies.
The only painful part of this recipe is the chilling time the dough needs. I always overcome this difficulty by making a batch at night, shoving it in the fridge and promptly going to bed. Waiting is much easier when you’re sleeping AND you get to eat cookies for breakfast!!
Ready for some? Here goes
- Old-fashioned rolled oats – 1 and 1/2 cups
- All purpose flour – 3/4 cup
- Baking soda -1/2 tsp
- Mini semi-sweet chocolate chips – 1/2 cup You can up this to 1 cup for more chocolaty goodness!
- Salted butter – 1/2 cup or 1 stick You can use unsalted butter. Just add a pinch of salt to the dry ingredients if you do
- Light brown sugar – 1/2 cup packed
- Granulated sugar – 1/4 cup
- Vanilla extract – 1 tbsp
- Large egg – 1
Yield – About 24 to 30 depending on size
- Pulse oats in a food processor briefly just until the large grains have been broken down a bit. Be careful not to grind it to a flour. You want the cookies to have enough texture
- Combine oats with the flour and baking soda in a bowl and whisk to mix
- In another bowl beat the egg, sugars and vanilla extract with an electric mixture until it turns light and fluffy and increases in volume. This takes about 5 minutes. Stop and scrape down the sides of the bowl in between
- Add the dry ingredients and beat briefly just until combined
- Add the chocolate chips and beat on low speed for about half a minute. I used half a cup of mini chocolate chips because that’s all I had. I’m sure 1 whole cup of chips will be even more divine!
- Using a tablespoon measure, measure out the cookie dough and roll it into a ball in your hands. Flatten it slightly and place it on a greased tray or cookie sheet. Repeat with the rest of the dough. Cover the cookies with a clingfilm and refrigerate for at least 2 hours or overnight. I left a batch in for 6 days and they were just fine
- When you’re ready to bake, preheat the oven to 350 Fahrenheit or 176 degree Celsius
- Place chilled cookies about 2 inches apart (they do spread) and bake for 12 minutes until they begin to brown at the edges. You can bake them for a few minutes more if you want firmer cookies
- Remove them from the oven and let them cool. They’ll firm up further after cooling.
- Store in an airtight container or freeze
All done! Now rejoice at the thought of having a jar full of these beauties on your counter 🙂
Adapted from http://www.averiecooks.com – http://www.averiecooks.com/2014/11/the-best-oatmeal-chocolate-chip-cookies.html
When you’re craving a cookie that is chocolatey and rich but all you have are a whisk and a bowl, coffee time can get pretty tough. I mean, sure there’s a lot you can do with a whisk, or so I’ve heard but I did not want to risk an injury whipping up butter and sugar. So I poked around the internet a bit and found this fantastic recipe just begging to be tweaked.
Five ingredients, a bowl, a whisk and in about 20 minutes you’re done. If you’re feeling a little fancy you can even hide a surprise inside these cookies.
The pictures are not that great but the cookies definitely are!
This recipe makes 10 cookies
Doesn’t it look delicious? Let’s get started!
- Salted butter at room temperature – 4 tbsp
- All purpose flour – 1/2 cup minus 2 tbsp
- Cocoa powder – 2 tbsp
- Powdered sugar or caster sugar – 1/4 cup
- Baking powder – 1/4 tsp
- Hershey’s milk chocolate drops – 10 Optional
You can use unsalted butter. Just add a pinch of salt to the flour if you do. Ghee is another sunbstitute for butter that works well here
- Preheat oven to 350 degree Fahrenheit or 180 degree Celsius
- Whisk butter and sugar in a bowl for about 5 minutes till the sugar is well incorporated and the butter begins to look a little pale
- Add the rest of the dry ingredients and knead gently till it comes together. The dough will look a little crubmly but it should be soft to touch and should not be sticky
- Form balls of dough a little smaller in size than ping pong balls. The cookie balls should be smooth and crack free.
- Make an impression in the cookie with your thumb and press one milk chocolate drop into the centre. Gently roll the cookie back into a ball making sure the chocolate drop stays in the center
- If you don’t want a chocolate centre skip the previous step.
- Flatten the cookie balls gently, not too much though and place them on a cookie tray lined with parchment paper or greased foil. Make sure you place them about 2 inches apart
- Bake in a preheated oven for 12 minutes
- After 12 minutes take them out of the oven. Rest for a couple of minutes. Then try to nudge a cookie gently with a spatula. If it moves easily the cookies are done. If the cookie doesn’t move easily put the tray back in the oven for 2 more minutes and check for doneness again
- Be very careful not to over bake these cookies. The chocolate colour makes it hard to tell if they’re burning around the edges
- Cool the cookies completely on a wire rack
- Store in an airtight container
Can you spot the tiny hand trying to grab one 😉
Strictly speaking this cannot be called a recipe post. It is a two-step process with an oven time of about ten minutes and that’s it. Roast almonds, pour melted chocolate on them and you’re done. The wait time is a true test of endurance though. This bark takes about 3 hours to firm up.
The molten chocolate poured over shiny glazed almonds looked so tantalising that those three hours passed in total agony! I made constant trips to the refrigerator – poking, prodding, touching, lifting (spot the fingerprints and knife wounds in the picture above!). Turns out, you cannot will the chocolate to harden. It is stubborn and temperamental and will take its own sweet time. So I suggest you make this at night, just before bedtime and let it set overnight. Easier on you and better for the chocolate too.
Sweet and Spicy Almonds recipe from Spoon Fork Bacon
- Whole raw almonds – 2 cups
- Honey – 2 and 1/2 tbsp
- Maple syrup – 1 tbsp (can be substituted with honey)
- Vegetable oil – 1 tbsp
- Red pepper flakes – 1 tsp
- Chilli powder (cayenne) – 1/4 tsp
- Salt – 1/2 tsp
- Sea salt or rock salt – 1/4 tsp
- Dark chocolate (at least 60%) – 350 to 400 grams
- Preheat oven to 160 degree Celsius.
- Add almonds to a big bowl. Pour in honey, maple syrup and vegetable oil. Add the red pepper flakes, chilli powder and salt and stir thoroughly until the almonds are evenly coated.
- Looks gorgeous doesn’t it? Now, if you haven’t already wolfed them down at this stage, line a baking tray with parchment paper. Spread the almonds on the tray in an even layer. Bake in a preheated oven for 10 to 15 minutes. After the initial 5 minutes stir the nuts around on the tray and continue to bake. Keep a close watch! Nuts tend to burn very quickly. Mine were toasted perfectly in about 12 minutes.
- Allow the almonds to cool completely. Leave them on the tray till they are cool and the syrup has formed a nice hard glaze. The almonds will form delicious little clusters.
- When the almonds are nearly cool, melt the chocolate in a double boiler – a glass bowl set over a pan of simmering water. Stir the melting chocolate gently, making sure the chocolate doesn’t come into contact with any water at all. Once it has all melted, take it off the heat. Line another baking sheet or brownie pan with parchment paper. Break up the almond clusters and spread about two-thirds of the almonds on the sheet. Pour the chocolate over the almonds and try to spread it out as evenly as possible using an offset spatula or a flat knife. Sprinkle the remaining almonds on top of the chocolate and gently press them down with the spatula. Sprinkle sea salt over the chocolate.
- You’re done! Well almost. Refrigerate till the chocolate is set hard. This takes about 3 hours. After the nearly interminable wait, when the chocolate has finally set, break it up into chunks either with a knife or by hand. If breaking it up by hand, avoid getting your fingerprints on the chocolate by placing a layer of parchment on it first. Keep this almond – dark chocolate bark refrigerated.
If you, like us, have it for breakfast, lunch and dinner, this should last you a couple of days. If you are blessed with greater self control it should be good for about a week to ten days.