Chocolate Chip Biscotti

I wanted to make something new today and decided since it was a snowy day and I had a pot of coffee going, biscotti seemed to be the perfect choice.  My mom sent me a White Chocolate Macadamia Biscotti recipe a while ago but unfortunately I didn't have either of the star ingredients on hand.  I did have some mini chocolate chips, so Chocolate Chip Biscotti it was...

Chocolate Chip Biscotti
adapted from Cindy Walter

Ingredients:
1/2 cup butter (I used salted...it is all I buy)
3/4 cup sugar
2 eggs
1 1/2 tsp vanilla paste
2 tablespoons Amaretto
2 1/4 cups uncleached all purpose flour
1 1/2 tsp baking powder
1/2 cup mini chocolate chips

Preheat oven to 325 degrees.

In a mixing bowl, cream butter and sugar (I used my kitchenaid).  Beat in eggs, vanilla, and Amaretto.  Add flour and baking powder.  Mix in chips last. 

Butter a baking pan and set aside.  On a lightly floured worksurface, split dough in half to make two logs.  Bake for 25-27 minutes.

When they come out, the logs will still look like they aren't cooked all the way.  That's ok!

Allow them to cool for 5 minutes or so, and then slice using a serrated knife.  I got 10 pieces out of each log (not counting the ends that the kids and I ate).

Bake an additional 8-10 minutes until lightly browned on the bottom.  They should feel firm on the edges.  The middles will firm up more as they cool.  Remove from the pan and place on wire cooling racks.

While cooling, start making the chocolate dip (if using).  I microwaved 2/3 cup of mini chocolate chips with 2-3 tbsp fat free vanilla creamer.  I swear, creamer isn't just for coffee! :) Once all of the chocolate is melted, dip one end of the biscotti in the chocolate and place on a cooling rack covered in wax paper.  This chip/creamer ratio covered 16 biscotti.  I ran out of chocolate chips or else I would have used more.  I think 1 cup chips and 4 tbsp creamer would be perfect for all 20 biscotti.

Allow the chocolate to set before serving.  As you can see, the kids could hardly wait to dig in.  These were a definite crowd pleaser.

*Note - these biscotti are not the crispy kind you buy in the coffee shop. They are firm on the edges but slightly soft in the center. 

Dear Chocolate Peanut Butter Cupcakes...

Dear Chocolate Peanut Butter Cupcakes,

We had a great week.  I made six dozen of you and it was fun.  Unfortunately, after being covered in cocoa powder and peanut butter in places I don't want to mention, it is time to say goodbye for a while. I feel slightly guilty about this but I am going to share your recipe with others so that the love can go on...just not in my kitchen.  I hope you understand.

Sincerely,

Lindsay

Chocolate Cupcakes with Peanut Butter Frosting
very slightly adapted from: Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule

Ingredients:
1 cup milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 tsp vanilla paste
1 cup unbleached all purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Preheat the oven to 350.  Use paper or foil liners in a 12-cup muffin pan.  Using a standing mixer, combine the milk and apple cider vinegar in mixing bowl and allow to sit for a couple of minutes.  While the milk mixture is sitting, sift together the dry ingredients, minus the sugar.  Start the mixer and add the sugar, vanilla, and oil.  Begin adding the dry ingredients a little at a time until everything is incorporated.  Scrape down the sides if necessary.  Fill cupcake liners 3/4 of the way full.  Bake for 20 minutes. Allow to cool in the pan for 2 minutes and then remove to a cooling rake and allow to cool completely.   Makes one dozen cupcakes.

Peanut Butter Frosting
very slightly adapted from: Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule

Ingredients:
4 tbsp butter, softened
3 tbsp shortening
1/3 plus 2 tbsp creamy peanut butter
1 1/2 tsp vanilla paste
1 1/2 cups powdered sugar
2-3 tbsp vanilla flavored coffee creamer (you know...the one in the refrigerated section of the supermarket.  I know it is weird...just go with it.  You can substitute half and half or milk if you want.)

Using the standing mixer again, cream together the butter and shortening.  Add vanilla and peanut butter and mix until smooth.  Add sugar and creamer.  Beat until light and fluffy...about 4 minutes.  Don't forget to scrape down the sides to make sure everything is combined.  Frost cooled cupcakes.  Makes enough frosting for one dozen.

If you are a vegan...do the normal substitutions (soy milk, soy creamer, Earth balance).  Enjoy!

Best Cinnamon Rolls EVER

Every year I make cinnamon rolls for Christmas morning.  The family goes crazy over them! They are a bit time consuming so if you don't have the willpower to wake up at 5:00AM to start the dough for a normal breakfast, you can always make them for brunch.  I tried an overnight rise on the dough once and it did not turn out for me but feel free to give that a whirl too.  You seriously have to make these cinnamon rolls at least once...they will knock your socks off!

P.S. These can totally be made vegan by using Earth Balance sticks instead of butter, Tofuti Cream Cheese instead of regular, Egg Replacer for the eggs, and sub soy milk for regular milk.  It works perfectly as well.  I've made them both ways!

Cinnamon Rolls

Rolls
2 1/2 tsp instant yeast
1/2 cup sugar (preferably unbleached but you can use whatever you have)
1 cup milk (or 1 cup soy milk)
2 eggs (or 2 eggs worth of egg replacer according to box directions)
1/3 cup butter, melted (or 1/3 cup Earth Balance, melted)
4 1/2 cups unbleached all purpose flour
1 tsp sea salt

Filling
1 cup brown sugar
2 1/2 tbsp ground cinnamon
1/3 cup butter, softened (or 1/3 cup Earth Balance, softened)

Frosting
4 oz cream cheese, softened (or 4 oz Tofuti, softened)
1/4 cup butter, softened (or 1/4 cup Earth Balance)
1 1/2 cups powdered sugar
1 tsp vanilla paste (or extract)
pinch salt

Directions:
Using the bowl of a standing mixer, combine the yeast, sugar, and warmed milk and let stand until foamy (about 5 minutes).  Using the dough hook attachment, turn the mixer on low and add eggs, melted butter, flour and salt.  Knead about 5 minutes until the dough is smooth and elastic, not sticky.  Cover the bowl with plastic wrap and allow to double in size, at least an hour. 

After the dough has risen, turn it out onto a floured work surface and cover to allow to rest another 10 minutes. 

While the dough is resting, combine the filling ingredients in a small bowl.

Roll the dough out into a large 16x21 rectangle.  Spread the filling ingredients evenly over the dough. Roll the dough snugly and cut the ends off by about 1/2 inch or so (the ends always have less filling! :) Cut the remaining dough into 12 sections using a sharp knife. 

Grease the bottom and sides of a 9x13 pan with a little more butter.  If you are feeling adventurous, you can also sprinkle a bit more brown sugar and cinnamon in the bottom for extra gooeyness.  Place the rolls in the baking dish and cover again to allow time to rise.  They should almost double in size and take about 30 minutes. 

Preheat your oven to 400 degrees.  Once the rolls are risen, bake about 15 minutes or until lightly golden brown. 

While the rolls are baking, mix the icing ingredients together.  Spread the frosting on the warm rolls.

Enjoy these with a steaming cup of coffee and you will be in heaven!

Sometimes you just need a cookie...

We had a busy day today! After getting the kids pictures taken at Picture People with my Aunt Debbie, cousin Barb, and her son Ben, we had to hit the jungle gym to blow off some steam :)

Ben on the slide

Emma and Aiden

Of course, we had to see Santa too :)

Picture compliments of Aiden (I didn't even know he took it until I downloaded tonight)

And hit the fountain to throw in some pennies...

Next we hit Red Robin where my parents met us for lunch.  We had a blast and I wouldn't change a thing...except for the fact that I ate too much! At least I got a veggie burger so I don't feel AS bad when I ate all my fries :) 

We just got home a little bit ago and I have no idea what I am going to make for dinner.  Emma said she wanted cookies for a snack and I didn't argue.  I made them healthier by making them vegan and by using spelt flour instead of white.  I adapted an Oatmeal Raisin Cookie recipe from the cookbook "Eat, Drink, and Be Vegan" by Dreena Burton.  They were by far the best Vegan Oatmeal Chocolate Chip cookies I ever made.

Vegan Oatmeal Chocolate Chip Cookies
adapted from Eat, Drink and Be Vegan

Ingredients:
1 cup spelt flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup oats (or 1/4 cup oats and 1/4 cup barley flakes)
1/4 cup organic unbleached sugar
1/4 tsp sea salt
1/4 cup pure maple syrup (I use grade B)
1/2 tsp blackstrap molasses
1 1/2 tsp vanilla paste
1/4 cup canola oil
1/4 cup chocolate chips (use vegan choc chips for a true vegan cookie)

Put all of the ingredients in a medium mixing bowl and stir until incorporated.  The batter will be thick.

Place mounds of dough on a cookie sheet.  I used the pampered chef medium scoop and got 10 cookies out of this batter.

Bake at 350 for 11 minutes.  Allow to cool on the baking sheet for 1 minute then transfer to a wire rack to cool completely (or eat while still warm like we did!).  They will still be soft in the middle when you transfer them so be careful.  They firm up as they cool. 

Enjoy with a big glass of milk soy milk!

I missed the contest

I have been eyeing up a contest that started on another blog for 2 weeks.  The rules were to make a recipe that highlights vanilla.  Not too hard right? I didn't think so until I realized I was out of vanilla.  I always have a back up...until I use the back up and forget about it (shame on me). 

I use vanilla paste in my baked goods instead of vanilla extract.  The vanilla paste is more concentrated and even has little specks of vanilla beans in there.  It really makes a huge difference in baked goods (in my opinion) and is easier and cheaper than using straight up vanilla beans.  Anyway, I had no vanilla, and the store where I buy my paste had no vanilla.  Enter Amazon.com where I found the vanilla to the left of the post.  This is a great deal being that it is only $18.94 and you get a pack of 3.  I usually use the nielsen-massey brand, but this one was cheaper so I decided to try it out.  I really liked it (and no...amazon isn't paying me to type this...just wanted to share a tip :)

Needless to say, I missed the contest.  I made my dessert but I was a couple of days late with the entry and didn't think I would be able to get enough votes anyway.  Just because I missed it, doesn't mean you all should suffer right? Enter dessert...

Vanilla Pound Cake with Raspberries and Creme Anglaise

Vanilla Pound Cake
Slightly adapted from King Author Flour (www.kingauthorflour.com)

Ingredients:
1 1/2 sticks butter (I used salted)
3 oz cream cheese, softened
1 1/2 cups white sugar
1 tsp baking powder
2 tsp vanilla paste
1 tsp almond extract
5 large eggs
2 cups unbleached white flour

Preheat the oven to 350.  Grease a loaf pan with butter and set aside. 

Using a standing mixer, or hand-held, mix together the butter and cream cheese until combined on medium speed.  Add the sugar, baking powder, vanilla and almond and beat until well combined scraping the sides as you go.

Now, add the eggs one at a time making sure the one before is incorporated when you add the next.  Turn the mixer up to medium-high and beat for about 3-4 minutes.  You will see the volume increase the longer it beats. 

Turn down the speed to medium-low and add the flour a little at a time.  Don't overbeat this time and turn off the mixer as soon as all of the flour is incorporated. 

The batter will be thick so spoon it into the loaf pan.  Put the cake on a baking sheet in case there is spill over and bake for 60-75 minutes.  Check it with a toothpick after 60.

Allow to cool in the pan about 15-20 minutes and then put on a rack to cool completely.  Top it with the Creme Anglaise sauce below or with ice cream...it was soo good you can even eat it plain :)

Creme Anglaise (basically a vanilla sauce...not thick like pudding, but thicker than cream)

Ingredients:
1 cup light cream
1 cup 1% milk (or two cups of what you have on hand - this is what I had)
2 tsp vanilla paste
1/3 cup sugar
4 egg yolks (from large eggs)

Add milk and cream to a saucepan.  Add the vanilla and cook over medium heat about 6 minutes.  Don't let the milk mixture boil.  Remove the pan from the heat.

While the milk mixture is heating up, combine the egg yolks and sugar in a bowl.  Once the milk is hot, add the milk gradually to the egg mixture a little at a time.  I used a ladle.  Stir constantly with a whisk. 

Thanks to my photographer - Aiden!

Once you get all of the milk mixture into the egg one, put the saucepan back on the stove.  Cook another 5-6 minutes over medium heat or until thickened (it will coat the back of a spoon).  Whisk constantly, and again...no boiling!

Pour into a bowl, cover, and chill. 

Don't turn your back or your cake may get eaten!

When Life Hands You Pumpkins - Make Pumpkin Pie!

My neighbors and I share a CSA veggie box each week and we have been bombarded with winter squash and pumpkins lately.  We decided to roast our pumpkin together and make a pie since the men in both of our households are huge pumpkin pie fans.  The only thing missing here is a bit of whipped cream ;)

How to Make Pureed Pumpkin
Photographs property of Dain S. ;-)

Cut your pumpkin into large chunks.  We ended up with 4 using this "pie pumpkin".

 Peel out and discard all of the seeds using a spoon.

 Line a baking sheet with foil, and spray with non-stick cooking spray.  Place the pumpkin pieces face down.

Roast for about 2 hours at 375 degrees**.  Check your pumpkin about every 20 minutes after the first hour to make sure you aren't turning it into complete mush.  (**NOTE - cooking times are approximate.  We may or may not have been playing cards while the pumpkin was roasting).

Once your pumpkin is soft take the pulp out and place it into a large bowl until you are ready to make pie!  You can also freeze the pumpkin at this point, or puree it and then freeze it in baggies.

Pumpkin Pie
Recipe from Jillian S.

1 pie crust (We used the one in my Plum Tart)
2 cups pumpkin puree
1 8oz block cream cheese or neufchatel cheese, softened
3/4 cup sugar
1 egg and 2 egg yolks
1 tsp vanilla extract
1/2 stick salted butter, melted
1 tsp cinnamon
1/2 tsp ground ginger
1 cup half and half

Spray a 9 inch pie plate with cooking spray.  Roll out crust and place into pie pan, pinching the edges.  Bake at 350 degrees for 8 minutes. 

While the crust is baking, begin making the filling.  I used a food processor since it was already dirty from pureeing the roasted pumpkin.  Feel free to use a hand mixer, blender, or standing mixer (whatever you have!)  Place the cream cheese in your mixer of choice.  Blend until smooth and creamy.  Add the rest of the ingredients and blend until combined.  Pour into pie pan and bake at 350 degrees for 50 minutes. 

We had extra filling so we made two nice sized "pumpkin custards" in coffee mugs.  They also baked for 50 minutes. 

Allow the pie to cool at room temperature and then refrigerate for 2 hours or until chilled. 

Remember...when life hands you pumpkins...make pie! :)

A Plum Good Post

Today was a good day.  I am relatively new to the stay-at-home mom gig, just leaving my job this past August to stay home with the kids.  Needless to say, I got a little lost in the whole change.  I recently created myself a little schedule to keep on track with all of the household chores, and I really like it.  I am a list person so every check that I make next to one of my “duties” makes me feel all that much more productive. 

My day started off with attacking my list, and then off to a wonderful produce stand with Wesley’s Girl.  Man oh man…I got myself some wonderful bargains.  Plums - .59 cents per pound, avocados, 5 for $1.00, and huge bags of spinach for $1.00, among other things.  I had a huge bag of produce for a whopping $6.00.  I felt like a new woman.  After a few more stops the kids and I made it home.  I sent my oldest off to kindergarten, and my daughter and I hit the kitchen where we made Vegetable Parmesean, Chiles Rellenos Casserole, and this bad boy…

Oh yes…the Plum Tart.  After I picked up the plums this morning, I remembered a Cooking for Real episode on Food Network that I watched the other day.  Sunny made a Plum Tart and it looked amazing.  I followed her recipe to a T, except she used a store bought pie crust and I made my own.  I think I also used a bit more fig jam than she did but I can’t remember since I didn’t have the recipe in front of me. 

Plum Tart

with modifications from Sunny Anderson at Food Network

This is so easy, it is going to blow your mind! Here is all that you need...

Start by making the crust:

Crust

1 ¼ cups all-purpose flour

1 stick COLD butter

½ tsp salt

1 tbsp sugar

¼ cup milk

½ tbsp apple cider vinegar

Place the flour and the salt in a food processor.  Cut your butter into chunks and pulse the butter into the flour mixture.  Once the butter is in and it looks crumbly, add the sugar, milk, and vinegar.  Mix until the dough forms a ball.  Remove from the food processor and cover with plastic wrap.  Chill in the fridge for about 10 minutes or until you are ready for it.

Next comes the filling:

Filling

½ cup (or so) of fig jam

5 plums (or about 1 ½ pounds)

Also needed:

Course sugar (I used Domino organic)

1 egg

Slice your plums into wedges. 

Once this is completed, take your dough from the fridge and roll out onto the counter.  I used a 12”pizza pan to bake my tart, and rolled out, the dough touched the edges all around.  In the middle of your dough, spread the fig jam out about 8” around.  Place the plums on top and sprinkle the whole thing with sugar. 

Pull the sides of the dough up to hold the plums inside.  Lightly beat your egg, and do an egg wash on the outside of the dough.  Sprinkle the dough with more sugar.

Bake at 425 for about 30 minutes.  Check it to make sure the tart is golden and the plums are soft.  Add 5 or so more minutes if you need to. 

Easy as pie…I mean tart!