Holiday Baking #4: Chocolate Chip Candy Cane Biscotti

I started off thinking I was going to make a plain chocolate chip biscotti but when I reached in the cabinet for the vanilla extract, I accidentally grabbed peppermint extract instead. So, I changed up this recipe a little bit to make it a little more festive (at least color wise). I split the dough and colored half of it red, then twisted the two together to look like a candy cane. Once I cut it, it really doesn't look like a candy cane but it's minty, chocolatey and the girls will love it! Maybe next time I'll just make individual twists of the two colors. :)

Chocolate Chip Candy Cane Biscotti
2 c. All-Purpose Flour
1/2 c. Granulated Sugar
1/2 c. Brown Sugar
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Peppermint Extract
3 eggs
3/4 c. Mini Chocolate Chips

1/2 tsp. Red Food Coloring

In a bowl, mix together the flour, sugar, baking powder, baking soda and salt until well blended. In a separate bowl, whisk together the peppermint extract and eggs. Add the egg mixture to the flour mixture, mixing well. Next fold in the chocolate chips. Split the dough in half and place one half into a separate bowl and add the red food coloring. Mix well until all of the dough has changed color. Turn the "white" dough onto a lightly floured surface and knead until the dough is no longer sticky, then split the dough in half and form two, 12" long log shapes and flatten down so that it is no higher than 1". Next, repeat this process for the "red dough". Take one "white" log and one "red" log and twist together. Spray a baking sheet with cooking spray, carefully add the dough and bake at 325 degrees for 20-25 minutes. Remove from the oven and let cool, then slice diagonally into 1/2" slices and put them back on the baking sheet. Bake for an additional 10 minutes per side and remove from oven. Let cool and allow to harden before serving. Makes 2 1/2 dz. 

Enjoy!

Holiday Baking #3: Almond Toffee Biscotti

I wanted to try out a new biscotti recipe and my eldest daughter wanted toffee bits in it. I have to say, it was an excellent choice! During the holidays, I love to try a little bit of everything, who doesn't right?  So I tend to make my treats a little smaller than a recipe calls for so that it gives me and my guests the opportunity to try many different kinds of treats without feeling as guilty. 

Almond Toffee Biscotti
2 c. All-Purpose Flour
1/2 c. Granulated Sugar
1/2 c. Brown Sugar
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Vanilla Extract
3 eggs
3/4 c. Toffee Bits (I used Heath Bar)
1/2 c. Finely Chopped Almonds


In a bowl, mix together the flour, sugar, baking powder, baking soda and salt until well blended. In a separate bowl, whisk together the vanilla extract and eggs. Add the egg mixture to the flour mixture, mixing well. Next fold in the toffee bits and almonds. Turn the dough onto a lightly floured surface and knead until the dough is no longer sticky, then form two, 12" long log shapes and flatten down so that it is no higher than 1". Spray a baking sheet with cooking spray, add the dough and bake at 325 degrees for 25-30 minutes. Remove from the oven and let cool, then slice diagonally into 1/2" slices and put them back on the baking sheet. Bake for an additional 10 minutes per side and remove from oven. Let cool and allow to harden before serving. Makes 2dz. 


Enjoy!

Holiday Baking #2: Eggnog Truffles

I wasn't sure if I would like these or not so I only made a small batch. If you're a fan of eggnog and nutmeg, then these are for you!

Eggnog Truffles

Adapted from Chef Judy Contino, Ambria Restaurant

6 oz. Semi-Sweet Chocolate

1/4 c. Eggnog

1/4 c. Heavy Cream

3/4 tsp. Ground Nutmeg

1 Egg Yolk

1/2 tbsp. Butter

1/3 c. Powdered Sugar

Add the chocolate, eggnog, heavy cream and 1/4 tsp. of the nutmeg to a medium saucepan. Stir over low heat until all of the chocolate has melted. Remove from heat and whisk in the egg yolk. Next, whisk in the butter until melted. Pour in a bowl, cover with plastic wrap and refrigerate overnight or until firm. Using a spoon, mold the mixture into 1/2" balls. (If it starts to soften, put it in the freezer for a few minutes to stiffen while you work). Mix together the powdered sugar and the remaining 1/2 tsp. nutmeg and coat the balls.  Keep refrigerated. Makes 1 1/2 dz.-1oz. truffles.  

Enjoy!