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
My toddler is a cookie addict. If she could have her way she’d have cookies for breakfast every single day. Now, I could get behind that sentiment too but I’m sure I’m just one chocolate chip cookie away from busting out of my new pair of jeans. Sigh!
I’ve been looking high and low for a low cal cookie recipe that also tastes delicious. I wanted a light cookie but just didn’t want it to taste like it was diet friendly – you get me?
This cookie fits that job description perfectly! It’s light, delicate, sweet, crisp on the outside and soft and chewy inside. Gluten free. No butter. No oil. In other words – a dream come true!
Bonus – it’s unbelievably easy to make.
Just mix almond flour, sugar and zest in a bowl
Whip egg white and vanilla extract mixture to soft peaks
Fold egg white into flour mixture and scoop onto a cookie sheet. See those little orange flecks? Beautiful flavor!
Although these cookies are fantastic by themselves, something about their pointy ends made me want to dip them in dark chocolate. Yeah! That was a good move!
The cookies were gone in under 24 hours You’ll definitely want to double this recipe.
- Blanched Almond Flour – 1 cup
- Granulated sugar – 3 tbsp
- Orange zest – 1/4 tsp approx (zest of a small orange)
- Large egg white – 1
- Vanilla extract – 1/2 tsp
- White distilled vinegar – 1/2 tsp
- Chocolate chips – 1/3 cup (optional)
- Unsalted butter – 1/2 tbsp (optional)
Yield – 18 small cookies
- Preheat oven to 325 F or 162 degree Celsius
- In a mixing bowl combine almond flour, granulated sugar and orange zest and set aside
- Take vinegar in a separate (clean!) bowl and with a paper towel wipe down the entire bowl with the vinegar. This makes sure your egg whites whip up well
- Add the egg white to this bowl along with the vanilla extract and whip with a whisk or hand blender till you get soft peaks
- Add this egg white mixture to the almond flour mixture and combine gently with a spatula. It will look crumbly initially but it will come together
- Scoop a teaspoon of the dough and using a second teaspoon form a quenelle shaped cookie by going back and forth between the two spoons. I was not too successful, as you can see. You can just form small balls of the dough and flatten them slightly on the cookie sheet
- Space the cookies about an inch apart on a parchment lined cookie sheet and bake in a preheated oven for 18 to 20 minutes
- The cookies will not spread. The cookies are done when they turn golden brown around the edges
- Allow them to cool on the sheet for about 5 minutes and then transfer to a cooling rack to cool completely
- Optional glaze – Melt the chocolate chips and butter over a double boiler or in the microvave. Stir until smooth. Dip each cookie into the chocolate and place on a parchment lined cookie sheet till the chocolate sets
These cookies are of course, best eaten fresh but you can store them at room temperature in an airtight container for a few days. Anything longer than 3 days, I would recommend storing them in the refrigerator as they tend to get soft.
Recipe adapted from Almond Cookies over at Taste Love and Nourish
There’s no story to tell here this time. No fancy bursts of inspiration. No dreaming up of recipes. No late night baking experiments to talk about. The chain of events in this case was pretty straightforward.
Want doughnuts – Bake doughnuts – Eat doughnuts
Preferably in multiples of 2
Fortunately this batch makes just 9 doughnuts so I narrowly managed to avoid doughnut induced coma when I made these a couple of weeks ago.
Has it really been that long? Nearly doughnut making time again, yikes!
I have a pretty good chocolate doughnut recipe – can’t believe I haven’t blogged about it yet. But my experiments with a vanilla version have been less than satisfactory. So I picked up a recipe online that made the most sense to me and went with it. So Good!!
Try it once and you’ll find yourself making this over and over again. I do think this makes a great base recipe. Substitute sprinkles with something else and it should work great!
Yield – 9 doughnuts
Special equipment – 6 cavity doughnut pan
- All purpose flour – 1 cup
- Granulated sugar – 1/3 cup
- Baking powder – 1 tsp
- Baking soda – 1/4 tsp
- Nutmeg powder – 1/4 tsp
- Milk – 1/4 cup (I used 2%)
- Yogurt – 1/4 cup
- Egg – 1 large
- Butter – 2 tbsp melted and cooled
- Vanilla extract – 1 1/2 tsp
- Rainbow sprinkles – 3 tbsp
- Icing sugar – 2 cups
- Milk – 1/4 cup
- Vanilla extract – 1 tsp
- Preheat oven to 350 F or 175 degree Celsius. Grease and flour your doughnut pan
- Add all the dry ingredients, including the sugar, to a bowl and whisk to combine
- In a separate bowl whisk milk, yogurt and the egg together till fully combined. I used a handheld mixer but a whisk will work just as well
- Add the melted and cooled butter along with vanilla to this mixture and whisk thoroughly until combined and smooth
- Pour the wet ingredients into the dry. Using a rubber spatula mix together gently until just combined. Do not over mix
- Fold the sprinkles into the batter at the very last minute to avoid the colors bleeding
- Using a piping bag fitted with a round nozzle pipe the batter into the moulds until they’re 3/4 full. You can use a ziplock bag with the end snipped off. You can even spoon it into the moulds carefully. However, I find the piping bag to be the fastest and most efficient way to go about it
- Bake for 8 to 10 minutes till the tops are set and the edges start to turn golden brown. Make sure to check at the 8 minute mark. The difference between a soft doughnut and a hockey puck is just 30 seconds! You can insert a toothpick to check if it’s done. It should come out clean
- Allow the doughnuts to cool in the pan for a couple of minutes then tip them out onto a cooling rack and allow them to cool completely
- Glaze: Add all the ingredients to a small saucepan and warm over medium-low heat, whisking continuously until it is combined and smooth
- Remove from heat
- Dunk cooled doughnuts in the warm glaze. Swirl each doughnut around a bit to make sure it gets an even coat of glaze and return to the cooling rack set over a tray to catch all the spills. Once the glaze has set a bit dunk them in again. Yes, two layers of glaze. Makes all the difference!
- Top with additional sprinkles
These doughnuts are best eaten fresh. You can store them in an airtight container at room temperature for a couple of days. But you should refrigerate or freeze them if you intend to keep them longer. Though I can’t imagine why you’d want to do that 😉
Recipe adapted from the wonderful blog: Sally’s Baking Addiction
Who doesn’t make banana bread, right? It’s almost the only thing that pops into your head when you spot over ripe bananas. But the thing is, it can get pretty boring pretty quickly. Frankly, I get bored just making it sometimes.
So when my toddler, who usually inhales anything with even a hint of sweetness about it, walked right past a slice of warm chocolate chip banana bread last week, I knew it was time to give this menu staple a makeover!
Simply Recipes has a fantastic banana bread recipe that I use as a base for all my experiments. Turns out great every time! For this round, I replaced most of the APF with whole wheat flour and added pureed berries to the batter. Total yum!
How good does that look! Here’s how it’s done
- Whole wheat flour – 1 cup
- All purpose flour – 1/2 cup
- Baking soda – 1 tsp
- Bananas – 2
- Melted butter – 1/3 cup
- Granulated sugar – 1/2 cup
- Egg – 1
- Vanilla extract – 1 tsp
- Milk – 2 tbsp
- Blueberries – 1/4 cup
- Blackberries – 6
- Maple syrup – 1 tbsp
Note 1: I used salted butter. If using unsalted butter add 1/2 tsp of salt to the dry ingredients.
Note 2: You could any combination of berries you like. I used what I had in my freezer. This recipe makes more than you need. Store the leftover puree in the fridge. You could even use a berry jam instead of making your own.
- Make the berry puree first: Add the berries, maple syrup and a tsp of water to a small saucepan and cook it on medium low heat, stirring regularly, till the berries soften and disintegrate. Add another tsp of water if you see the berries beginning to stick to the bottom of the pan. Once cooked down, cool the berries and puree them in a blender. Set aside.
- Preheat oven to 350 F or 180 degree Celsius. Grease and flour a loaf pan. I used an 8×4 inch pan
- In a big mixing bowl, mash the bananas with a fork till they become smooth and creamy. You should get approximately 3/4 cup of puree
- Add the baking soda and salt (if using) and whisk briefly
- Add the egg, sugar and vanilla extract and whisk to combine
- Add both the flours and whisk till there are no dry streaks. Do not over mix
- Add about half of the batter to the loaf pan. Add two or three tsps of the berry puree at multiple spots on the batter and swirl with a toothpick. Make sure not to swirl too much or the berry streaks will disappear
- Add the remaining batter to the pan and top with a few more tsps of berry puree and swirl with a toothpick
- Bake in a preheated oven for 55 minutes.
- Check the loaf about halfway through and turn the pan around to ensure even baking
- At the 40 minute mark, once you see the top of the loaf has browned, cover the top with foil and continue to bake till done. This prevents the top from burning and helps it retain that lovely golden brown color
- At the 55 minute minute mark insert a toothpick or cake tester into the loaf to check. It should come out clean with maybe a few moist crumbs attached. The sides of the loaf should begin to pull away from the pan
- Cool the banana bread in the pan on a cooling rack for about half an hour
- Carefully remove the loaf from the pan and place it back on the rack to cool completely
- Store in an airtight container at room temperature for 3 days.
This loaf is not too sweet. A generous dollop of the berry puree slathered onto a slice of this banana bread just kicks it up a notch! You must try it!
If you do give this one a shot let me know how it turned out! Can’t wait to hear all about it 🙂
These muffins are my current favourite! No butter and no oil. The avocado supplies all the fat you need – talk about healthy!
I was looking for unconventional ways of using up that one ripe avocado sitting in my fruit bowl when I had a brainwave – why not make muffins? One simple search on Pinterest however, revealed that I was not the only creative baker in the world – of course this has been done before! So I picked up the most promising recipe I could find and set out to make it my own. As with all recipes, I try not to vary the original recipe too much on the first attempt. But this one needs no tweaking – it’s purrfect! And the lovely, all natural, pale green colour just took my breath away – yes, I’m that easy to please……somebody tell my husband that haha!
The recipe has been adapted – very very slightly – from Gimmesomeoven’s version. The original recipe has a streusel topping which can be left out but I find it works great with the muffin and doesn’t make it too sweet.
I got 16 cupcake sized muffins from this batch
- All purpose flour – 2 cups
- Baking powder – 2 tsp
- Baking soda – 1/2 tsp
- Ground nutmeg – 1/2 tsp
- Salt – 1/2 tsp
- Mashed avocado – 1
- Granulated sugar – 3/4 cup
- Vanilla extract – 1 tsp
- Egg – 1
- Yogurt – 1 cup
- Blueberries (or any berry of your choice) – 1 cup
- Melted and cooled butter – 2 tbsp (I used salted)
- All purpose flour – 4 tbsp
- Granulated sugar – 2 tbsp
- Raw cane sugar – 1/4 cup
- Whisk all the ingredients together and set aside
- Preheat oven to 375 F or 190 degree Celsius
- In a bowl combine all the dry ingredients and mix with a whisk until thoroughly combined. You could use any spice you like though cinnamon and nutmeg work best. Or you could leave out the spice altogether
- In a bigger bowl beat avocado with a mixer until it turns into a smooth puree
- Add the sugar and beat until the mixture looks a little light and fluffy
- Add the egg and whip again till completely mixed in
- Add the yogurt and vanilla extract next and whip till combined
- Now add the flour mixture in two batches. After the addition of each batch whip only until it is just combined. Do not over mix
- Fold in the blueberries using a spatula
- Scoop into prepared muffin/cupcake liners. Make sure fill only up to 3/4 of the liners. These muffins do rise a bit
- Sprinkle the streusel topping generously over each muffin and bake in a preheated oven for about 15 to 17 minutes till a toothpick inserted into the muffin comes out clean. Turn the pan around at the halfway mark. I used a cupcake pan. If you use a regular muffin pan the bake time will increase to about 20 minutes
- Let the muffins cool in the pan for about 5 minutes. Transfer them to a wire rack to cool completely
- You can store them in an airtight container at room temperature for up to 36 hours. They will need to be refrigerated after that
They’re Toddler Approved! Score 🙂