Chocolate~Chocolate Almond Biscotti

Nothing is better than a biscuit and a cup of tea to de-stress...and if it's chocolate, even better!  I love making biscotti (twice-baked) cookie that is easy to make and so good for when at the end of the day you just need to put your feet up and relax.

This chocolate~chocolate version came to mind when I was thinking about my mom the other day; she loved chocolate, but she also loved coffee.  In fact, she and my dad would brew a 40-cup urn of coffee daily and drink it, with every meal and in between!  I think my dad got her hooked while he was in the Navy, he drank coffee to stay alert and it just rubbed off:-D

It's a fact that coffee enhances the chocolate flavor, but I've NEVER drank coffee nor do I have a desire to, however, it doesn't stop me from adding a bit of espresso powder when I'm making something with chocolate.  Years ago a movie called "Beverly Hills Cop" with Eddie Murphy came out, and the character Serge asks Axel, "would you like a little lemon twist in your espresso?" Apparently, the "twist" of lemon takes the bitterness from the strong espresso.  So, you will notice in my recipe, I've added the zest of one lemon to do just that.

Chocolate~Chocolate Almond Biscotti

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs
Zest of 1 medium lemon
1/2 cup Dutch-processed cocoa
2 tsp. Espresso powder
2 1/2 tsp. baking powder
1/4 tsp. salt
3 cups + 2 T King Arthur all-purpose flour
1 cup sliced almonds, lightly toasted
1 cup bittersweet chocolate bits

Preheat oven to 325F-degrees.  Line a large baking sheet with parchment paper and set aside.

In a stand mixer, using the paddle attachment, cream the butter thoroughly.  While mixer is on low, slowly add the granulated sugar.  Beat 2-3 minutes until fluffy.  Scrape down the sides of the bowl with a rubber spatula.

Start mixer on medium and add eggs, one at a time until combined.  Continue until all eggs are mixed and again, scrape down the sides of the bowl.   Add the dry ingredients and mix on low just until combined (don't over beat!)  Stir in the almonds and chocolate bits.

On a separate sheet of parchment paper, sprinkle additional granulated sugar on the surface.  Scoop out half the dough and form a log, rolling it in the sugar to coat the sides.  Place it on the prepared baking sheet and repeat with second half of the dough.  Space them 3-inches apart.

Bake in the preheat oven for 30 minutes or until the tops are set and firm.  Remove from the oven and cool 15 minutes.

Place the baked log on a cutting board and using a serrated knife, make diagonal 1/2" slices.  Lower the oven temperature to 300F-degrees and bake the slices (twice-baked!) again for 12 minutes.

Repeat with all the slices.  Allow the cookies to cool before storing them.  The best thing about Biscotti is that they have a long "shelf" life, they pack well to send to family and friends, and they are good dunkers! Enjoy!

Nanaimo Bars & March's Apron Winner...

Nanaimo Bars were featured in a fundraising cookbook for Nanaimo, on Vancouver Island in 1952.  I saw them in the Spring issue of Sift magazine (published by King Arthur Flour) and the recipe was calling my name:-)

It's a layered bar, with just a quick 10 minute bake for the bottom layer only.  There are so many varieties to this cookie; from mint to coconut, and even mocha.  I chose to add coconut.  I've been wanting to make these ever since we took a trip to British Columbia when we lived in the Pacific Northwest.  I'm a sucker for a good bar cookie!

Nanaimo Bars
Bottom Layer:
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
1/3 cup unsweetened Dutch-processed cocoa
1/4 tsp. salt
1 large egg
1 cup sweetened shredded coconut
1/2 cup chopped walnuts
1 tsp. Vanilla extract
2 cups graham cracker crumbs

Middle Layer:
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups sifted confectioners' sugar
2 T milk
2 T instant vanilla pudding mix
1/2 tsp. Vanilla extract

Top Layer:
1 cup (6 ounces) semi-sweet chocolate or chocolate chips
2 T heavy cream (or you can use unsalted butter or vegetable shortening)

Preheat oven to 350F-degrees.  Lightly grease a 9" x 13" baking pan.

In a medium saucepan, melt the butter and remove from the heat, then stir in the sugar, salt, and cocoa powder.  Mix the egg and vanilla extract and stir in the graham cracker crumbs, coconut, and walnuts.  Press the mixture into a greased baking pan.  Bake for 10 minutes.  Remove from the oven and cool completely.

For the second layer--Cream the butter and 1 cup of the confectioners' sugar together.  Combine the milk, vanilla and the pudding mix and add to this mixture.  Add the rest of the confectioners' sugar and beat until smooth.  Spread the mixture on top of the bottom layer and refrigerate until chilled.  About 1 hour.  (I was a bit impatient and it resulted in the top layer mixing a bit with the custard layer!)

For the top layer--Melt the chocolate and heavy cream (or butter or shortening) over medium heat; stir until the mixture is smooth. Pour over the custard layer and use an off-set spatula to spread.  Refrigerate again until the chocolate is set.  Cut into bars with a sharp knife.

These bars are well worth trying. Enjoy!

Now, for the winner of March's Give-Away Apron--Louise-Arden!  Please contact me and I will send this to you ASAP!

I will have April's Apron up tomorrow:-D

Orange~Chocolate Pistachio Sable'

Sable's is a French cookie that originated in Sable'-sur-Sarthe in 1670.  The word sable' means "sand" and it takes the place of the English word "breadcrumbs" in the context of baking.  Simply, the butter is rubbed into the sugar and flour to form particles of dough resembling breadcrumbs or sand! Today, I used my stand mixer and made these tender cookies.

I've always been impressed by these tender cookies in the bakeries and when I recently flew through Paris (on my way to Birmingham, England), I was in awe once more of the cases of beautiful cookies.  Since this week has definitely become Cookie Week, I decided to show you how easy these cookies are to make.  I've paired two of my favorite flavors, chocolate and orange and added roasted pistachios, but you can substitute for your taste.

Orange~Chocolate Pistachio Sable'

Orange Dough:
3/4 cup (170g) (1 1/2 sticks) unsalted butter, softened
Zest of one large orange
1 cup (120g) confectioners' (icing) sugar
1 large egg
1 T orange juice, fresh is the best
1 1/2 cups (188g) King Arthur all-purpose flour (plain flour)
1 1/4 cups (120g) Almond Flour
1/2 tsp. Kosher salt
1 cup (113g) chopped roasted salted pistachios

In a bowl of a stand mixer, using the paddle attachment, beat butter, confectioners' sugar and zest until fluffy--3 to 4 minutes.  Add the egg and juice and mix to combine; don't worry if the mixture  oks "curdled"--adding the dry ingredients will bring the dough together.  Gradually add the flours and salt, then the pistachios, beating just until they're combined.

Prepare an 8-inch square baking pan lined with plastic wrap and press the orange dough into it.

Place into the refrigerator to chill while you make up the chocolate dough.  No need to wash the mixing bowl!

Chocolate Dough:
1 cup (227g) (2 sticks) unsalted butter, softened
1 cup (120g) confectioners' (icing) sugar
1 T orange juice
1 tsp. vanilla extract
1 1/2 cups (188g) King Arthur all-purpose flour (plain flour)
1/2 cup (43g) unsweetened cocoa powder
1/2 tsp. Kosher salt
1 cup chopped roasted salted pistachios

1 cup (200g) Turbinado sugar for dipping the ends in before baking

Mix the chocolate dough as above for the orange dough.  Take out the pan with the orange dough from the refrigerator and press the chocolate dough on top.

Wrap the plastic wrap over the surface and place back into the refrigerator for at least 2 hours, until firm.

Preheat oven to 350F-degrees (178C-degrees).  Line two baking sheets with parchment paper.

Remove from refrigerator and use the plastic wrap to "lift" the dough from the pan.  Place on a cutting board and using a serrated knife, divide dough into four logs.  Slice the logs into 1/4-inch slices.

Dip the ends into the Turbinado sugar.

Place on the baking sheet, spacing them at least 1/2-inch apart--I did a little more.

Bake in the preheated oven 10 to 12 minutes or until firm and just beginning to brown at the edges.  Let cool completely on a rack.  Enjoy!

Chocolate Peppermint Cookies & March's Give-Away Apron

You know what they say about the Girl Scout #1 cookies, Thin Mints--"when they're gone, they're gone for another year!"  Well, that's not necessarily true if you really love these cookies like we do.  I've come up with an easy recipe that comes pretty darn close so we can enjoy these cookies whenever the urge comes on.

Did you know the first cookie sales for the Girl Scouts was in 1917 by a troop in Muskogee, Oklahoma.  However, during World War II, the Girl Scouts sold calendars in addition to cookies because of the shortages of flour, sugar and butter.  In 2007, sales were estimates at about 1200 million boxes per year and as of 2015, the GSA began to offer the ability to purchase their cookies with credit/debit cards via an online site or "Digital Cookie" App!  Thin Mints, along with Samoas (which were renamed this year to Caramel DeLites) are among the top two most popular.  They're a rich chocolate with a hint of mint and my recipe delivers in taste and richness!

Chocolate Peppermint Cookies
12T ( 1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 1/2 tsp. vanilla extract
1/4 tsp. peppermint extract (I used peppermint oil and reduced this to 1/8 tsp.)
1 1/2 cups King Arthur all-purpose flour
3/4 cup unsweetened Dutch-process cocoa
1 tsp. baking powder
1/8 tsp. Kosher salt

Chocolate Glaze:
14 oz. bittersweet chocolate (397g)
1/2 tsp. vegetable oil
1/2 tsp. peppermint extract (I used 1/4 tsp. peppermint oil)

In a stand mixer, using the paddle attachment, cream the butter thoroughly.  Add the sugar, while the mixer is running on low and continue to beat until fluffy.  Scrape down the sides of the bowl with a rubber spatula as needed.  Add the egg and extracts and beat once more.

Add the dry ingredients and mix on low until the dough is fully incorporated.

I divided the dough in half and I use pie dough rounds to roll out to the desired thickness of 1/4-inch.

Adversely, you could roll between parchment paper.  Rolling the dough "between" either is better because you're not adding extra flour to prevent sticking and making the cookies tough.
Chill the dough rounds about 1 hour.

Preheat oven to 350F-degrees and line two baking sheets with parchment paper.  I used a 2 1/2-inch round cookie cutter, but you can choose the size you want.  I was able to get 2 1/2 dozen using this size.

Bake for 8 minutes!  Allow to cool on the sheet pan for about five minutes, then transfer to a rack to cool completely.

While the cookies are cooling, melt the chocolate, oil, and peppermint flavoring (or oil) in a bowl over a saucepan with about 1 inch of water in it over low heat.

Once the chocolate is ALMOST completely melted, remove the bowl from the heat and continue to stir until the chocolate is completely melted.  This method helps to temper  the chocolate and give the finished cookie a shine!

I used a fork and placed a cookie on it to dip into the melted chocolate. Tap the fork against the side of the bowl to remove excess chocolate.   Have a sheet of parchment paper close by to place the dipped cookies on.

Recess putting the cookies in the refrigerator...allow them to set at room temperature.  Presto...if the Girl Scouts cookies are no longer available until next year, you've got a back-up.  Enjoy!

March's Give-Away Apron is brightly colored for the Spring season!  If you would like to win this apron, add a comment to any of the posts this month and you could be wearing this apron to bake in your kitchen.  Good luck!

Valentine's Dark Chocolate Eclairs

The eclair originated in France in the 19th century where it's name translates to "flash as lightning"...which is how they're eaten! These choux dough is the same as profiteroles which is crisp on the outside and hollow on the inside, but piped in oblong shape.  The later makes it perfect to pipe in vanilla, chocolate, or coffee pastry cream or simple whipped cream.  This recipe, which is King Arthur Flour's "bake along" for February, has chocolate pastry cream which makes them even more decadent.  Needless to say, my hubby was very happy!

Dark Chocolate Eclairs

Choux Pastry:
1 cup water
8 T (1 stick) unsalted butter
1/4 tsp. salt
1 1/4 cups King Arthur all-purpose flour
4 large eggs

Preheat oven to 425F-degrees and line a baking sheet with parchment paper.
Combine the water, butter and salt in a medium saucepan and heat until the butter melts and you have a rolling boil.

Remove the pan from the heat and add the flour, all at once, stirring vigorously.  Return the pan to the burner and cook over medium heat, stirring all the while until the mixture smooths out and follows the spoon around the pan, this should take less than a minute.

Transfer this mixture to a bowl of a stand mixer (alternately, you can use a hand mixer) and allow to cool about 5-10 minutes.  You should be able to hold your finger in this mixture comfortably!

With the mixer running, add the eggs, one at a time.  At first, it will look curdles, but when the last egg is added it should become smooth--beat at least 2 minutes after adding the last egg.

Using a pastry bag, pipe the batter into 5" logs about 3/4" in diameter (or you can use a spoon or cookie scoop to drop small mounds of the batter, gently spreading them). A pastry bag is easier!

Bake the pastries for 15minutes, then reduce the oven temperature to 350F-degrees and bake an additional 25 minutes, until pastries are a medium golden brown.  Don't open the oven door while the pastries are baking.

Remove the pastries from the oven and make a small slit in the top of each, then return them to the oven for 5 more minutes to allow the steam to escape.  Place them on a rack to cool completely.  When they are cool enough to handle, slice each one in half, exposing the centers to air which will keep them from becoming soggy.

Chocolate Pastry Cream
1/2 cup sugar
5 T cornstarch
4 large egg yolks
2 cups whole milk
1/2 cup Dutch process cocoa (or King Arthur Triple Cocoa Blend)
1/3 cup chopped unsweetenedd baking chocolate
1 T unsalted butter

Bring the milk and cocoa to a simmer in a saucepan over medium heat.  Combine the sugar and cornstarch in a mixing bowl.  Whisk in the egg yolks.  Pour a quarter of the hot milk/chocolate mixture into the yolk mixture, whisking until incorporated.  Return the mixture to the saucepan and cook over medium heat.

Cook, stirring constantly, until the mixture becomes very thick and just barely starts to bubble.  Remove the pan from the heat and add the chocolate and butter, stirring until melted and smooth.

Transfer the pastry cream to a bowl and cover with plastic wrap, pressing on the surface of the cream so a skim doesn't form.

Cool to room temperature, then chill in the refrigerator for 2 hours before filling the eclair shells.

Glaze:
2/3 cup chopped semisweet or bittersweet chocolate
1 1/2 tsp. light corn syrup
1/2 cup heavy cream

Combine the chocolate and corn syrup in a medium bowl.  Heat the cream to simmering, then pour over the chocolate/corn syrup, stirring until melted and smooth.

To assemble the eclairs. Pipe or spoon the cream into the choux pastry bottoms, then dip the tops into the glaze.

For best results, serve immediately or refrigerate and serve within several hours.

Store any leftover eclairs, well-wrapped, in the refrigerator for a few days...they don't freeze well!  However, like it's name translates...these will be eaten quickly.  Enjoy!

Happy Valentine's Day to all my friends--Spread love!

Dark Chocolate Hazelnut Tea Bread & February's Give-Away Apron

February is here and I heard that Punxsutawney Phil once again saw his shadow; but as a friend said, "how could he not with all those spotlights on him!"  Well, to get through the month I've decided to pull out the chocolate recipes to make any bad weather seem a little more tolerable.

I bet you're asking, why do I call this a tea bread and how is it different from either a quick bread or cake?  So let me try to explain...why I've call this a "tea bread" and not either of the two above.  Typically, a quick bread refers to a loaf, usually made with fruit (i.e., banana, zucchini, etc.) and the ingredients are stirred together so the protein fibers don't bread down.  It has less sugar than cake and, in fact, the ratio of flour to fat to sugar is different.  Quick breads also came about in the United States with the creation of leavening agents--baking powder or baking soda--which gives rise to the bread with heavier ingredients in it.  Cakes, on the other hand, use "air" to give them rise; beating butter and sugar together until fluffy traps fat crystals in the sugar helping with lift.  Also, a low-protein flour, like all-purpose flour is used so gluten doesn't form from beating the ingredients.  Now, a tea bread lies somewhere between the two.  Although very similar to a quick bread because of a lower amount of sugar, it does use the technique to cream the butter and sugar together to form "air" for lift.  And, then there's the definition in Webster's dictionary that says, "a tea bread is eaten with a cup of tea!" A dip in temperatures yesterday prompted a nice slice of tea bread with a hot cup of Irish Breakfast Tea.

Dark Chocolate Hazelnut Tea Bread

5 T unsalted butter, at room temperature
4 oz. cream chest
1 cup granulated sugar
2 large eggs, at room temperature
1 1/2 tsp. vanilla extract
2 cups King Arthur all-purpose flour
1/2 cup Cake Flour
3/4 cup unsweetened Dutch-process cocoa powder*
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/4 buttermilk
2/3 cup chopped toasted hazelnuts

*I used Triple Blend Dutch-process Cocoa

Preheat oven to 350F-degrees.  Grease a large loaf pan or use a 10-cup Bundt pan.  I also dusted some cocoa in the pan.

In a stand mixer, using the paddle attachment, cream the butter and cream cheese together until fluffy.   Beat in the granulated sugar until combined.  Add the eggs, one at a time, beating well after each addition.  The mixture should be fluffy!

Stir together the dry ingredients in a bowl.  Add the dry ingredients to the creamed mixture alternately with the buttermilk and vanilla extract.  Fold in the hazelnuts to evenly distribute in the batter, which is very thick.

Scrape the batter into the prepared pan.  Smother the surface.  Bake in the preheated oven until firm to touch and pulls away from the pan sides, about 1 hour 15 minutes.  You can also use a cake tester!  If the top looks like it's browning too much, loosely cover with aluminum foil.  Remove from the oven and allow to cool  for 5 minutes, then turn the loaf out of the pan onto a rack or serving dish and let cool completely.  I dusted the top of my loaf with confectioners' sugar (icing sugar).  Cut into thick slices to serve.

Although we had this in the evening after dinner, it was also perfect this morning.  Enjoy

This month's apron is appropriately in colors to celebrate Valentine's Day, but also to keep in mind to stay in the "pink" health wise.  Comment on the posts this month and you could be the lucky recipient wearing this apron to bake in your kitchen!

Chocolate~Biscoff Oatmeal Cookies

My mother would have called these "the kitchen sink," a term she used when you added a few more ingredients than an original recipe called for.  However, I was thinking it's February 1st and it's all about chocolate--what can I do make an interesting cookie!

Biscoff spread is one of my favorite things on toast or as sandwich with some homemade strawberry jam.  I got "hooked" on Biscoff cookies while flying back and forth to our daughter in Kentucky.  It's one of the in-flight snacks that Delta airlines is famous for.  When I lived in the Pacific Northwest, I had to order Biscoff Cookies and Spread online, but here in the South, it's readily found on shelves of all the different grocery stores.

I added the oatmeal to convince myself these are healthy...even for breakfast!  Anybody else like a cookie in the morning?

Chocolate~Biscoff Oatmeal Cookies

1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature (or let sit in warm water for about 10 minutes!)
1 cup Biscoff spread
3 cups Old-fashioned Oatmeal
1 cup King Arthur all-purpose flour
1 tsp. baking soda
1/2 tsp. Sea Salt
1 cup Bittersweet chocolate chips

Preheat oven to 350F-degrees.  Line two baking sheets with parchment and set aside.

In a stand mixer, cream the butter, sugars, and Biscoff spread together.  Scrape down the sides of the bowl as needed with a rubber spatula.  With the machine running, add the eggs, one at a time.  Beat until full incorporated and fluffy.  Scrape down the sides once more.

Add the oatmeal, flour, baking soda and salt and mix on low to combine.  Add the chocolate chips and either mix on low or use a spatula to stir in.

Use a 2T-size scoop to measure our the dough.  Space on the parchment lined baking sheets, giving the cookies about 2 inches to spread.

Bake in the preheated oven for 11 to 12 minutes.  This recipe makes over 4 dozen cookies, but trust me, they'll disappear quickly.  Enjoy!

Not to brag...but today, I saw a Robin in our yard (it's 65F-degrees) and I couldn't help but think that Spring isn't far away.