Cherry Coconut Biscotti

So As promised after I accidentally deleted my former biscotti pictures, I whipped up a new batch to add to the blog. I've actually pretty pumped about this recipe, because it's all me! I've made biscotti quite a few time, several different recipes, lots of different flavors, but this one I came up with on my own. And I love them. These are great summery/fruity treats. I can't stop eating them.

Ingredients:
2 3/4 cups flour
1 1/2 cups sugar
1 tsp sea salt
1.5 teaspoon baking powder
2 eggs
2 egg yolks
2 teaspoons almond extract
6 tablespoons butter, melted
1 jar marachino cherries, chopped
1/2 cup shredded coconut



Mix together the dry ingredients in a large bowl.

Dig out a little "well" in the flour mixture. This is where you'll tuck the eggs and the almond extract. I think you could even go a bit heavier on the extract. the smell was really intense but I think the final flavor could have been a bit stronger...

Place the eggs, egg yolks and almond extract in your flour well.

Mix up the bowl using your hands until the eggs are well combine and all of the dough is moistened. At this point, add in the melted butter, and mix well until the dough comes together. Then bust out your chopped cherries and coconut.

Add the cherries and coconut to the dough and mix even throughout, using your hands. It gets a little messy, but I have to admit that I love creating things without the help of kitchen electronics. There's something soothing and rewarding about it! And I think it gives the dough a more rustic, "real" texture. So mix baby mix.

Form the dough into two 12 inch logs. Bake on a parchment lined baking sheet at 325 for 15 minutes.

Take your logs out of the oven and let them cool on a wire rack for about 15 minutes.

Using a serrated knife, cut the logs diagnolly to form your biscotti pieces. Work slowly and delicately, as the dough will be partially raw still.

Place the cut pieces back onto the cookie sheet. You can place them close together, as they won't rise or spread anymore at this point. Bake at 325 for 10 minutes.

When your timer goes off, take the cookies out of the oven and flip them. At this point they will start to develop that nice rich dark biscotti golden color.

Bake for 10 more minutes. The smaller pieces of biscotti may look a little on the burnt side. don't be alarmed. they're still delicious.

I think these would be even more delish with a white chocolate drizzle. Or you could half-dip them in white chocolate and then sprinkle them with more coconut. The possibilities are endless.

And Enjoy! Although these take a little more time because of the triple baking, they are really yummy, they keep well, and people will probably be impressed that you can make biscotti from scratch. Give it a shot!

Happy Baking!

Hazelnut Sandwich Cookies

After a weekend of eating junk food and drinking beer out in Indiana, I decided to...bake some cookies. woops. In all seriousness I've been baking so much out of necessity (bridal showers and such) that I just wanted to make something fun :) These are tasty, rich little cookies that go great with a big glass of milk. Who doesn't love a good sandwich cookie? No one, that's who.

Ingredients:

1/2 cup shortening

1/3 cup sugar

1/3 cup brown sugar

1/2 tsp Baking powder

1/4 tsp Baking soda

1/8 tsp salt

1 egg

1 tsp vanilla

1 1/2 cups flour

3/4 cups oats
Nutella

First things first, ceam together the shortening and both sugars. Scrape down the sides of the bowl and add in your egg and vanilla.

Next, add in your baking soda, baking powder, and salt, mix together until well combined.

Pour in your flour, and combine with wet ingredients (don't over mix!). Then finally add in your oatmeal.

Roll the dough into 3/4 inch balls, and place them on a parchment lined cookie sheet. I've made these cookies HUGE before,which works too, but big versions have the caloric properties of a Big Mac, so I kept them small this time.

With the bottom of a glass, press the dough down so it's a flat disc shape. I floured the bottom of the glass throughout this process to keep the dough from sticking to it.

Ta-Da.
Bake at 375 for 5-7 minutes. i let mine go about 6. While these were baking/cooling, I whipped up some Turkey tacos.

Long live Taco night.

Let the cookies cool completely on a wire rack before attempting to sandwich.

At this point, bust out your nutella. If you're not a hazelnut fan, you could try this with a chocolate spread, or maybe even a jam. The dough is pretty simple and would go well with anything.

Spread a scant amount of nutella on one cookie. I used about a teaspoon, you really need less than you think.

Take another cookies and smush your sanwiches together. This recipe makes about 15-18 sandwiches, so it's a smalled batch than usual.

Keep your cookies in a cool-ish place so the nutella doesn't liquify. And enjoy!

Jenn and AJ's Wedding Shower

This past weekend was my Darling cousin Jenn's bridal shower. For the occasion I whipped up these little sugar cookies above. I've done them before, you can find the recipe here: http://shan-thecookiemonster.blogspot.com/2010/01/75th-birthday.html

The only thing that's different is the pink food coloring :)

Here's me and my aunties at the shower, awww.

And the bride and groom to be :)

I also made Pizzelle cookies and some cranberry almond biscotti, but tragically, I deleted all of the pictures from my iphone by accident. crap! Stay tuned this week for an M&M cookie recipe, and I guess I'll have to make Pizzelles and biscotti again so I can blog about it.

happy baking!

Heath Bar Cookies

If there's one candy I've always loved, it's Heath Bar. So why it's taken me so long to make heath bar cookies, I have no idea. There were part of my Memorial Day Baking Bonanza, and they were well received by all. I got the recipe from the back of a Land 'O Lakes butter box. :)

Ingredients:

1 Cup (Land 'O Lakes) Butter

1 Cup Sugar

2 Eggs

1 tsp Vanilla

2 1/2 cups flour

1 Tsp Baking soda

1/2 tsp salt
1 8 ounce bag of Heath Bar toffee bits

Cream together the butter and sugar, then add in the eggs and vanilla. scrape down bowl occasionally until well combined. Then measure out your dry ingredients.

Once you add those in, mix the batter until it is smooth and even, but don't over mix it, or it will become tough. Next, add in the Heath Bar.

Mix just until the yumminess is worked through the dough, then roll the cookies into heaping tablespoon sized balls.

Bake at 375 for 10-12 minutes, I always err on the lower side for bake times, you can always leave them in for another minute or two...

And there you have it! let them cool for a minute or so before moving them. or don't and eat all the broken ones ;)

Check that baby out huh? Try to avoid dropping them on the rug.

Woopsies.

M&M Cookies. The failsafe kid-pleaser

When I'm making cookies for kids, the first thought that enters my mind is generally M&M's. What kid doesn't like colorful candy stuff in a gooey cookie? There is no such kid. Or not that I've found anyway. This is one of my favorites in a pinch, and they're damn good at that.

Ingredients:

1 cup butter,

3/4 cups sugar

3/4 cup brown sugar

1 egg

1 tsp vanilla

2 1/4 cups flour

1 tsp baking soda

1/2 tsp saly
1 bag of M&M's

Those of you paying close attention will notice that this is the same cookie base recipe posted as the "Any Kind of Chip" cookie recipe. Use it. It rocks.

Cream together the butter and both sugars. Add in the egg and vanilla, and mix until well blended. Scraping down the sides of the bowl.

Next, measure out your dry ingredients. Please note my new Mickey Mouse Spoon measures, courtesy of the Barriles, and their recent Disney Vacation :)

After you've mixed in all the dry ingredients slowly, bust out the M&M's.

Make sure to eat a couple :)

Mix in the M&M's until they're equally distributed.

Roll the dough into tablespoon sized blobs. Give them a little room to spread on the cookies sheet.

Bake at 350 for about 8-10 minutes, or until the edges and tops start to brown. Let them cool a little bit before transferring them to wire rack as they tend to be very soft an delicious.

Yum!