Dark Chocolate Almond Biscotti

The minute i finished the last of these delightful crunchy itallian cookies I knew I had to make more. And the next morning hubby was sad he didn't get any with his morning choffy/coffee. I've been wanting something lately but couldn't figure it out until I ate this. It take a little more time then just drop cookies but it's so worth it. You can dunk it in your coffee like hubby, tea like me, or milk like my two year old. All of them are fantastic.



1/4 cup soft butter (1/2 of a stick)
1 cup sugar
2 eggs
1/4 tsp almond extract
1/2 tsp vanilla extract (I used my new homemade vanilla extract. I'm in love. Never buying vanilla from the store again!)
2 cups flour (i used half whole wheat half all purpose)
1 tsp baking powder
1/4 tsp salt
2/3 cup toasted slivered almonds and dark chocolate chunks (don't measure them together while the almonds are still hot! you don't want melted chocolate)

Directions:
Beat together the sugar and butter till light and fluffy, 3-5 minutes on medium speed with your mixer, beat in the eggs one at a time, then both the extracts, until incorporated, about 30 seconds.
Using low speed on your mixer, mix in the dry ingredients.
Stir in the toasted almonds and chocolate chunks. (to toast the almonds just put dry slivered almonds in a pan and toasted on medium heat for about 2 minutes until the start to become fragrant and lightly golden)

Split the dough in half and using floured hands and a lightly floured counter shape the dough into two 2"x13" loafs and place on a lined cookie sheet
Bake at 350' til they are golden, about 30-35 minutes. Transfer the baking sheet to a wire rack and let cool for 10 minutes. Meanwhile, lower the oven temperature to 325'

Transfer the loafs to a cutting board using a wide spatula or two. Slice each loaf on the diagonal into 1/2 inch thick slices using a serrated knife. Lay the slices about 1/2 inch apart, cut side down.

Bake until the slices are crisp and golden on both sides, about 15 minutes. Let cool before serving.

Enjoy that delightful crunch. 

Adapted from America's Test Kitchen cookbook (cuz I never follow recipes. I'm a rebel like that yo)

Candied Almonds

We got some candied almonds last year at Christmas time and when it started getting close this year i decided we needed to have more so I made my own.

3c almonds
 3/4 c sugar
 1 1/2T cinnamon
 1/4 t salt
 1/4t dutch processed baking cocoa
 1/4 c water

 Combine all ingredients except almonds in a large skillet, turn on heat to med-hi heat. Add almonds and stir til it starts to crystilize (about 10minutes), cool on wax paper or a cookie sheet.

Peach Cobbler

Another Autumn favorite. I just love cinnamon, the smell, the flavor, it's just so good.

Peach mix:
Drain 1 large can of peaches and put in a 6 cup pyrex rectangle (reserve 1cup of juice)
In a sauce pan combine your 1 cup peach juice
1/3 cup sugar
1/2 tsp cinnamon
a dash of cloves
a dash of nutmeg
Bring to boil and slowly pour in cornstarch mix (2T cornstarch mixed with about 1/4 cup Cold water)
Cook for 2-3 minutes until it thickens a bit. Pour over the peaches.

Crust:
either use a can of refrigerated buscuit dough or
mix together 1-1/4 cup flour,
2T sugar
1-1/2tsp baking powder
1/4 tsp salt
Cut in 1/4 cup softened margarine
Stir in 1 beaten egg and 1/4 cup milk

Knead on a floured counter top until it isn't sticking any more. Roll it out to the size of your pan and put on top of the peaches.

Bake at 400'  for 15-20 minutes

Pumpkin Cookies

Pumpkin cookies are a must have for fall. Here is my go to recipe that never disappoints.


Pumpkin Cookies
1 cup sugar
1 egg
1tsp milk
2 cup flour
2 tsp baking powder
1 tsp cinnamon
1/2 cup oil
1 cup canned pumpkin
1tsp vanilla
1/2 tsp salt
1 tsp baking soda
3/4 cup chocolate chips



Bake at 375 for 10 minutes
They will not look 'done' but I promise they are, just let them cool on the cookie sheet for 5 minutes before using that spatula to get them off.

Crepes

So super easy. My husband was mad that it took like 3 years of living together before I made them. We had them fairly regularly growing up so it just seemed like a normal to me but he was amazed. Couple things to know about making crepes; 1)make them in a glass bowl it just turns out better but don't ask me why 2)if you mix it up and let it just sit in the fridge 12-24 hours it honestly tastes better when you cook them, again I'm not sure why but it truly makes a difference.

Crepes
2 eggs
1 cup milk
1 cup water
2 tbsp oil
2 cups flour
1 tsp vanilla

whisk everything together in a glass bowl and cover/put a lid on it, leave it in the fridge overnight and make them in the morning. Get out that small 6" pan that comes in all pan sets and spray or melt a little butter over medium heat. Pour in 1/4cup of the mixture and tip/roll the pan around so that you have a nice super thin layer. leave it on the heat for a minute or two just until it cooks enough to slide around the pan when you shake it. Now pretend you are a skilled short order cook and use your wrist to flip the crepe into the air to turn it (spatulas just don't work well trust me) You'll get good at this after making the dozen you'll devour, each hot off the grill rolled up with just a bit of butter and sprinkled with powdered sugar...or jam, or fruit and whip cream.
So yummy.

Lime cooler cookies

I love lime...and lemon, this works equally well with lemon. I especially like making them in the winter time. They are like little buttery citrus cookies.

Cookie Dough
2 cups butter
1 cup powdered sugar
3 1/2 cups flour
1/2 c cornstarch
2 T lime zest (i use the small holes of a cheese grater, only get the colored stuff if you get too deep into the white it starts to get bitter)
sugar

Lime Glaze
1 c powdered sugar
2 T lime juice

Beat everything up together. Shape dough into 3/4 in balls, place 2" apart on the cookie sheet. Press bottom of glass into dough then dip into sugar, press balls to 1/4" thick.
Bake 10 minutes at 325'F
cool completely (30 minutes)

Mix together powdered sugar and lime juice into a not too smooth glaze. spread glaze over cookies. Allow the glaze to firm up and you can stack the cookies together.
Makes 6 dozen cookies.

Fruit Salad with honey lime chia seed dressing

You can really use any fruit that you like but here's what I did.
about 4 cups diced fruit - 1 small granny smith apple, strawberries, pineapple, purple grapes
1/2 of a large lime juiced
1 big scoop honey (about 1-1/2 Tbsp i'd say)
1 Tbsp chia seeds

Dice up your fruit into nice little chunks and put in a bowl. In another bowl stir up the lime juice, honey and chia seeds, pour over fruit and toss together. You have no idea what you are missing, this is the BEST fruit salad dressing and so healthy!

Chia seeds are loaded with Omega-3 as well as a fair amount of omega-6 and since it's a seed obviously it has tons of fiber. (FYI: 1oz of chia seeds is about 2 Tbsp) I love to put chia seeds in my smoothies and I have a fantastic recipe for raspberry "jam" that takes 5 minutes to make and has no added pectin. Check it out here

Lunchlady peanut butter bars

I've been really into treats that dont require baking lately for a few reasons. First after I mix everything together I dont have to wait for it to cook, second takes less time and attention, if the potrions aren exact I dont have to worry about flat cookies. AND as an added bonus I wont have to turn the oven on when I make them this summer. If you dont already know I've never been a big peanut fan. I ate jam sandwiches Not pb&j. But I do like snickers and reeses and I did enjoy the pb bars back in elementary school, I guess I just need some chocolate with my nuts.

 Peanut butter bars Cruch up 1pk of graham crackers into crumbs
Stir in 1/2 cup melted butter (1 stick),
 1 cup natural peanut butter
 1 cup powdered sugar
 When its all combined press into a foil lined 8" square pan
 Melt 1-1/2 cups chocolate chips (or shave off an equal amount of a dark chocolate brick) Add 1 tsp oil (i used coconut oil) to make the chocolate a bit smoother.
 Then spread ontop of your bars. Let the cool in the fridge then cut into pieces.

Chocolate Sugar Plums

I always like to try classic recipes and traditional food from all over the world, its always interesting to see how different societies eat. whether its a classic Italian dish or a forgotten American treat, this is the latter.
Did you know a "plum" used to mean any dried fruit? And that sugar plums don't even have sugar in them. I didn't either until I decided to make some. (Wiki it I promise it's true) So really they are made with chopped up dried fruit and nuts, add a little honey for added sweetness. when I first tried one I was like "ehh theyre okay" but after 10 minutes I was like "i need another". They are kinda rich like truffles, you only eat a couple at a time. I didnt think I liked thhem much at first but now I know im going to be making them again, and I probably wont wait til the holidays come around again. I may play with it a little by rolling them in powdered sugar or cocoa powder but I really liked the coconut.

 3.3 oz dried dates (about 15)
3.3 oz prunes
1 cup whole roasted almomds
1 T honey
 1/2 cup cocoa powder
3T orange juice or water (give or take)
1/2 t cinnamon,
1/4t all spice,
1t orange zest (optional)

 Pulse almonds in blender a few times to chop them up. Dice your dried fruit as small as you can (or have patience for) add everything together and mix/puree till everything comes together in a sticky mass. Side note if you have a food procrssor use that it will work the best, my blender started smoking cuz it was working so hard so I scooped mine out and stirred it together more. Then wet your hands and roll into small tablespoon size balls, roll in coconut and place on a cookie sheet. Youll want to wet your hands after ever two or three balls or so. Let them firm up in the fridge for an hour and store in an airtight container.
Makes about 30 balls.

Lime Sorbet

I got a ton of limes form the bountiful baskets a few weeks ago and I just had no idea what to do with them. We will use one here or there but 20 lime? I just had to figure out something. So I finally decided on something, Lime sorbet.

And I don't even have an ice cream maker. Hence sorbet not sherbet. I figured it would be easier to just work with, mostly frozen, flavored water and some time in the future I'll attempt the creamy frozen milky-ness.

Honestly, it took less work than I thought and it turned out pretty good. I wouldn't quit my day job (bu dum bum chush) but i'll do it again with other flavors i'm sure.

Lime sorbet

squeeze the juice out of 5 limes (about 1/2 cup) and get the zest from 2 or 3 of them
1 cup of sugar
1/8 tsp salt and
1-1/2 cups water
Mix together until sugar is completely disolved

Add 1 Tbsp vodka (or use rum to make it Magrarita Ice!)
the alcohol will help it be creamy and prevent it from freezing TOO much so you can still scoop it. If you want to omit the alcohol add 1/4 cup more sugar to help prevent it from freezing too solid.

Then all you have to do is put it in the freezer for at least 5 hours.
Make sure you mix it up every hour or so to help it all freeze and cream together nicely.

Smoothies

Have you seen all the "green smoothie" hype going around? Well there is good reason for it! Smoothies can be full of hundreds of discretionary calories OR they can be some of the HEALTHIEST things you eat ALL DAY!
If you are like me (and most of the rest of America) you don't get nearly enough vegetables, especially your dark green cancer fighting, nutrient dense goodness (I'm talkin' iron, calcium, potassium, vitamins B C K and E not to mention the fiber). The trick with these green smoothies is to acclimate your taste buds. If you just jump right in with 2 cups of greens add some flax (or chia) and protein powder with a handful of berries you are going to hate it. Start with something you will Look Forward to eating and build from there.

As you get used to the less sweet taste of your home made smoothies add more and more greens to it. You will feel FAN-freakin-TASTIC if allow yourself to enjoy a nutritious smoothie everyday.

Here is a great way to start.

1/3 cup frozen chopped spinach
Like 4 or 5 frozen cauliflower florets
1/4 cup frozen mixed berries (ive found that target has the best price for Big 3lb bags of mixed berries [like $7] and tropical fruit [like $10])
And like 1/2 cup (or more if it doesn't mix up well) of walmart brand of the v8 Fusion stuff or orange juice.

Play around with it and add fresh tomatoes or some other veggie that you have in the fridge.
Frozen cauliflower works well but broccoli not so well, carrots don't mix up well raw but would work fine if they were cooked to be softer, we've put frozen peppers in and those worked well too they do add a slight peppery taste unlike the cauliflour or zucchini or yellow squash which just kinda help mute the taste of the greens.

I don't really like adding yogurt but sometimes ill do half juice half milk.

Remember: variety is the spice of life! As amazing as spinach is for you with all that K and folate in it change up the greens you use with kale, swiss chard, and romaine lettuce. Try a variety of other vegetables and fruits too to make sure you are getting a great balance of vitamins and minerals.

Chocolate Cake

I promise I'll post some more dinners soon :) but today it's chocolate cake. ReAlly good chocolate cake. As silly as it may be, when I test out recipe after recipe for somethings I'm really trying to recreate a box version...without the preservatives and stuff. It's just the perfect amount of fluffyness and moistness and ... chocolatey-ness. So next time you want a devils food cake try this one instead. You wont be dissappointed!

1 1/4 cup cocoa
2 1/2 cup flour
2 1/2 cup sugar
2 1/2 tsp baking soda
1 1/4 tsp baking powder
1 1/4 tsp salt
2 lg eggs and 1 egg white
1 1/4 cup warm water
1 1/4 butter milk
1/2 c vegetabel oil
1 1/2 tsp vanilla

Bake for 30-35 minutes at 350

Cheesecake the easy way

I love cheesecake. I would eat it every month if it was healthier but alas a desert made out of cream cheese and whipping cream can't really turn healthy so it'll remain a couple times a year treat for me. There are only two ways I will make cheesecake. The very time consuming, very precise new york style (that isn't even guaranteed to turn out the same each time) or the never fail, wonderfully creamy easy cheesecake. It's delightful plain or with fruit topping. I like to use canned cherry pie filling on my piece :)  So when that next bbq comes around and you want a lick the plate delicious desert to bring whip up this bad boy!

Graham cracker crust
smash one package graham crackers in large baggie using a rolling pin until fine crumbs
add
1/3 cup sugar
2/3 cup melted butter
mix well
press into 9 inch pie pan

Cheesecake filling
1 8 oz package cream cheese softened
1 cup powdered sugar

in a separate bowl whip until stiff
1 cup whipping cream
1 tsp vanilla after it's pretty thick
mix together and pour into crust
refrigerate until served

Slice into 8 pieces and top with anything you like! Cherries, strawberries, chocolate candy pieces the options are endless.

Cranberry Banana cookies

These cookies are moist and delicious. If you want some yummy oatmeal cookies that are a bit different than the classic chocolate chip or raisin ones give these a try and you wont be disappointed.

1/2 cup chopped dried cranberries
1 med ripe banana
1/3 cup butter
1/4 cup apple juice
1 egg 1/2 tsp vanilla
1 cup oats
1/2 cup flour
1/4 c brown sugar
1 t baking soda

Bake at 350 for 12 minutes.

Best Chocolate Chip Cookies

Don't you just hate getting used to a new oven. When we moved into our new house I went from a wonderful gas oven to an electric one. My husband clearly suffered the most in this ordeal because the once perfectly wonderful chocolate chip cookies of mine were different. Well after half a dozen batches and some fumblig around with the temperature nob these cookies are back with a vengance.

There are a couple tricks of the trade that, though aren't nessesary, just make them even better.

Mix together
1 cup butter
3/4 cup brown sugar
3/4 cup regular sugar
 2 eggs and
1 tsp vanilla

Tip numero uno: You can just melt the butter in the microwave BUT if you put it in a pan and melt it on medium heat wait for it to get a sort of golden brown color then pour it into a bowl and continue with the recipe it will give it just a hint of a nutty flavor that makes you say "wow I don't know what it is exactly but these are the best chocolate chip cookies ever"

Tip numero deux: Try using dark brown sugar instead of the regular medium color. This also changes the flavor just so to make people wonder how you did it. Also the brown sugar is what keeps these cookies super soft.

Monving on.

After you have your initial mixture all combined you then want to add:
2 1/4 cups flour
1 tsp salt
1 tsp baking soda

Then stir in half a bag of the Hersheys semi sweet (because they are definetly the best)

Bake for 10 minutes at 350' F Let the cookies cool on the cookie sheet for 5-10 minutes before taking them off.

Scratch brownies

Have you ever looked at the ingredients label on the boxes brownies or cakes? I don't know why but I just don't like when I can't even pronounce whats on there. I'm still looking for a good cake recipe but I finally found a delicious brownie recipe. Not to cakey fluffy, dense but not too solid. Quite literally the perfect replacement for the boxed stuff.


Ingredients:
1/2 c melted butter
1 egg (eggs make them fluffy so if yours are too fluffy use a smaller egg or less egg white)
1Tbsp vegetable oil
1 tsp vanilla (go ahead and use the immitation but I prefer the real stuff it just tastes better)
1/2 cup flour (if you are feeling ambitious use 1/4c wheat flour1/4c all purpose flour like I do. Just don't tell my husband)
1 cup sugar
1/4 tsp salt
1/4 tsp baking powder
1/3 cup cocoa powder

Put 1 stick (1/2 cup) of butter in the microwave or one the stove and get it mostly melted then stir in the egg, oil, and vanilla. They say it helps so mix together the dry ingredients seperatly and then slowly add in the wet ingredient mix but I am way to lazy busy efficient for that. Just add in all the dry ingredients and stir. I just use a spoon because it takes just that much longer to get out the hand mixer and wash the beaters when you are done. Since we melted the butter everything still gets mixed together well. You only have to stir for about 30 seconds. Pour the mixture into a greased/ oiled/ sprayed 8"x8" pan and bake for 25-30 minutes at 325'