Posts Tagged ‘crunchy’

American Style Vanilla Biscotti

March 8, 2011

Vanilla Biscotti

A few days ago I mentioned that I had come across two wonderful biscotti recipes. Today I’m writing about the second of those two recipes. Before I start talking about this particular biscotti I want to say that biscotti are no more difficult to make than drop cookies, and in some ways they’re easier because you can do more multi-tasking during their longer bake cycles.

These cookies aren’t the classic super hard biscotti. They’re crispy and great for dunking… or eating straight up if you don’t like to dunk.  I’ve made them with and without add ins, but I have to say that I’ve decided I like them best with no more than the flavor of vanilla. That said, I haven’t tried them with anise, and I think these might be a really good place for anise.

Tea time!

The recipe comes from the King Arthur Flour website. If you’re a novice biscotti baker you might want to check out the blog where PJ Hamel wrote about them. There are step by step photos that you might find helpful. One of the tips I like best is where you spray the baked log lightly with room temperature water before slicing the log into cookies.  This really seems to help in the quest for nice clean cuts.

The recipe with tips and variations can be found here. One more tip I’d like to share with you is that if you have vanilla bean paste this is a great place to use it in place of the regular vanilla. There’s something wonderful about those vanilla bean specks. I used Nielsen-Massey Pure Vanilla Bean Paste, which I ordered from King Arthur Flour.

If you love vanilla bean paste, here’s another good recipe where it really shines. Vanilla Ice Cream

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Gingerbread Biscotti

March 5, 2011

I have recently stumbled upon a couple of really great biscotti recipes and today I’m sharing the bolder one of the two. This is the cookie I wish I could keep on hand at all times, and I could if my husband and I could only keep our hands out of the cookie jar. It has a satisfying crunch and a mouthful of flavor. It’s firm but not too hard, and has chunks of crystallized ginger. You can dunk it in your afternoon tea or coffee if you’d like, but you’ll enjoy it even if you’re not a dunker. With no eggs or butter you can even keep it vegan to share with your vegan friends if you use a non-dairy milk like almond milk. The recipe appears several places on the Internet. It was of course brought to my attention at Cookie Madness. You can see Anna’s post and the recipe here.

The first time I made them I used regular dairy milk, but next time I’m going to try almond milk.

Gingerbread biscotti

These are excellent and I won’t be limiting them to fall or holiday baking. I love ginger and think it’s a flavor to be enjoyed year round.

Basic Granola

December 4, 2009

Granola is something I’ve always intended to make, but have never gotten around to actually making until now. I rarely purchase packaged granola because I thought I was the only one here who eats it. The push finally came when I started crumbling up my crunchy Kashi bars and sprinkling them on top of my yogurt or cottage cheese. I knew this was a waste of my Kashi bars and that I could easily make my own granola.

In the past I’ve used the excuse that I didn’t have the right ingredients for one recipe or another. Do you know what? I don’t think there are the ‘right’ ingredients. If you use what you have on hand, chances are pretty good that you’ll come up with a pretty good granola. I did, and guess what? I’m not the only one who eats granola. Apparently if you have good homemade granola around other people will eat it too. Like my husband, who ate a startling amount of this while I was gone yesterday.

I had used some ingredients that have been hanging around in my cupboard for awhile. Like organic brown rice syrup, creamed honey from the farmer’s market, and sesame seeds all of which were leftover from other baking projects. Then there were the almonds and oatmeal which I always have on hand, and the pecans which I was lucky to have.

This is a conglomeration of a number of recipes, using a conglomeration of ingredients from my cupboard. The only thing I bought just for this were the raw sunflower seeds. There are a few of those leftover for a future baking project.

While this is full of good stuff, I don’t pass this off as health food. No doubt there are a lot of calories lurking here with all the sweeteners, nuts, and coconut oil. But, a few sprinkles on top of my yogurt won’t be too terrible for me and I’ll enjoy every crunchy bite.

Basically Baked Granola (Adapted from numerous recipes.)

4 1/2 cups rolled oats
1 c. sunflower seeds
1/3 c. sesame seeds
2 t. cinnamon
1 t. ginger
1/3 c. brown rice syrup
1/4 c. creamed cinnamon honey
3/4. golden brown sugar
3/4 c. almonds
1 1/4 c. pecans
1 t. kosher salt
1/3 c. coconut oil

Preheat oven to 325 degrees. Line a 1/2 sheet cake pan with parchment paper. Mix everything together in a large bowl as evenly as possible. Spread the mixture onto the parchment lined baking sheet and bake for 40-50 minutes stirring every 10-15 minutes. Watch the nuts carefully so that they don’t become too toasted. Use the parchment paper to transfer the mixture to a rack to cool completely. When cooled you might have some big clumps of granola you want to break up before storing.