Search Results for: scones

prosciutto-wrapped, neufchatel-stuffed jalapenos

11/07/2010 By bridget

I think it’s about time to pack up my garden for the year. The last month has felt like borrowed time. Homegrown tomatoes on Halloween? Well, yes; in fact, the last few months have been the most successful in my garden because the grasshoppers who I’d been sharing my tomatoes with all summer have flown the coop. But our night lows are starting to drop to near freezing, so I’ll be lucky to get some nice red tomatoes for my burgers tonight.

It’s no problem to use up tomatoes. If I found myself with more than I’d expected, I just made some sauce and froze it. But what easy solution is there for at least ten jalapenos per week? Jalapenos are rarely a primary flavor, and even a good batch of pico de gallo only uses a couple.

Bacon-wrapped cream cheese-stuffed jalapenos certainly use up the jalapeno bounty, but I can’t be eating a plate of cream cheese and bacon every week, even if there are vegetables hidden under all that fattening flavor. But is the fat necessary?

It turns out it isn’t. Well, some of it is, but by replacing the bacon with prosciutto and the cream cheese with (American, not French) Neufchâtel, these snacks lose a lot of fat but very little of the flavor. In fact, I preferred the prosciutto to the bacon; it’s easier to work with and bakes up crisper. I’m already looking forward to next year’s gardening season – and not just for the tomatoes this time!

One year ago: Pork Chops Loco Moco, Pumpkin Mushroom Soup, Cranberry Orange Scones, Buttermilk Scones, Pumpkin Scones
Two years ago: Chickpea and Butternut Squash Salad, Brown Sugar Apple Cheesecake, Gratin Dauphinois

Prosciutto-Wrapped, Neufchâtel-Stuffed Jalapenos

Makes 24 appetizers

If you keep gloves in the kitchen, use them when handling jalapenos.

12 jalapenos
4 ounces Neufchâtel
6 ounces prosciutto, sliced lengthwise into 24 strips

1. Adjust a rack to the middle position and heat the oven to 400 degrees. Place an oven-safe baking rack on a baking sheet.

2. Cut the stems off the jalapenos; slice them in half lengthwise and use a spoon to scoop out the seeds. Divide the cheese evenly between the jalapenos, then wrap strips of prosciutto around the jalapenos. Arrange the stuffed jalapenos on the prepared baking pan on the rack.

3. Bake for 20 minutes, until the cheese is browned in places and the prosciutto is crisp. Cool slightly before serving.

Filed Under: appetizers, cheese, favorites, gluten free, pork, vegetables

rhubarb crumb coffee cake

08/30/2010 By bridget

Did you know rhubarb has a second harvest in the late summer? It was news to me, but very happy news, as I’d missed the early spring crop in the busyness of starting a new job. Every time I saw rhubarb at the store, I thought, Next time. Next week. Next week I’ll have more time, more opportunities for baking, a rhubarb recipe I just can’t resist.

You know how this story ends. Finally, I said, Enough! I’ll make scones! I’ll shape the dough and freeze the scones to eat whenever the mood strikes! And then there was no rhubarb.

Taking pity on me, my friend in Tacoma sent me a jar of homemade strawberry rhubarb jam. And then another, bigger jar of strawberry rhubarb jam when the first didn’t last through a week. And then, finally, the perfect birthday present for someone like me: rhubarb from her garden.

After the freezer was stocked with scones, I still wanted rhubarb for breakfast. And I always want cake. Especially this one, with its fluffy and soft cake studded with sweet-tart rhubarb and topped with a layer of sugary crisp crumbs. I’m so grateful for that second harvest of rhubarb – and to friends who send me produce as gifts!

One year ago: Amaretto Cheesecake
Two years ago: Fruit Bruschetta

Printer Friendly Recipe
Rhubarb Crumb Cake (from Smitten Kitchen via the New York Times)

Serves 6-8

For the rhubarb filling:
8 ounces rhubarb, trimmed
¼ cup (1.75 ounces) sugar
2 teaspoons cornstarch
½ teaspoon ground ginger

For the crumbs:
⅓ cup (2.33 ounces) dark brown sugar
⅓ cup (2.33 ounces) granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon salt
8 tablespoons (1 stick) butter, melted
1¾ cups cake flour

For the cake:
⅓ cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour
½ cup (3.5 ounces) sugar
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
6 tablespoons softened butter, cut into 8 pieces

1. Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb ½-inch thick and toss with sugar, cornstarch and ginger. Set aside.

2. To make crumbs in a large bowl, whisk sugars, spices and salt into melted butter until smooth. Stir in flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and refrigerate.

3. To prepare the cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix the flour, sugar, baking soda, baking powder and salt. Add the butter and a spoonful of the sour cream mixture and mix on medium speed until the flour is moistened. Increase the speed and beat for 30 seconds. Add the remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about ½ cup batter and set aside.

4. Scrape remaining batter into the prepared pan. Spread the rhubarb over batter. Dollop reserved batter over rhubarb; it does not have to be even.

5. Using your fingers, break the topping mixture into big crumbs, about ½-inch to ¾-inch in size. Sprinkle over cake. Bake cake until a toothpick inserted into the center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.

Filed Under: breakfast, cake, dessert, fruit, spring

rum-drenched vanilla cake

06/29/2010 By bridget

Someone brought a rum bundt cake into work last week, and oh my god, was it good. Tender, extremely moist, and intensely rummy, I could hardly resist grabbing one wedge after another. My officemate, who apparently has far better self-control than I, cut herself a piece and set it aside until the end of the day, six or seven hours later. She regretted the wait as soon as she bit into it and realized that, by then, the rest of the cake was gone. Clearly we needed to get the recipe.

It turns out that the recipe is a doctored cake mix, which just proves that of all the types of prepared, processed foods, cake mix is probably the best at imitating, and in some cases perhaps surpassing, the completely homemade version. And although I can hardly believe this cake I had could be improved upon, and I don’t think the chemicals in one boxed cake mix recipe is going to knock me dead, I’m still too stubborn to use a boxed mix.

A web search yielded nothing but that same recipe, cake mix and oil and rum, over and over. I started thinking of what cake recipe of mine I’d adapt to imitate the recipe I was finding, resigning myself to doing some experimenting.

It took me five days to make the connection that I was searching for a from-scratch rum cake, and I was planning to make rum-drenched vanilla cakes over the weekend. I’m not so smart.

My first impression was that Dorie’s cakes weren’t as moist or tender, although they were fluffy and light with plenty of rum flavor. Two days later, the cake had ripened, and its texture was very similar to the one I’d eaten at work. In the future, I might replace the melted butter in the cake with oil, which I think makes cakes moister, but other than that, I think I have my from-scratch rum bundt cake recipe, and I didn’t even have to experiment.

Wendy chose these cakes for Tuesdays with Dorie, and she has the recipe posted. I doubled the salt.

One year ago: Comparison of three white cake recipes
Two years ago: Apple Cheddar Scones

Filed Under: alcohol, cake, dessert, tuesdays with dorie

cheddar shortbread

05/05/2010 By bridget

You guys know I’m a major dough-eater, right? Okay, well, if not, there you go – cookie dough, cake batter, brownie batter, any of that – major weakness. As embarrassing as this story is, I will tell you that I have actually reached into the oven to take one more spoonful of pound cake batter from the pan. (Pound cake batter is even better than chocolate chip cookie dough, I’m not even kidding.)

So I was a little worried about these after I mixed up the dough. It…well, frankly, it wasn’t very good. It didn’t have enough flavor. But I don’t have a lot of experience baking savory cookies, so I wasn’t sure how it was supposed to taste.

After baking, they were pretty good actually. My students must be getting braver, because I got more feedback on this one – would be good with garlic, herbs, and, um, served with wine. (“I mean, I don’t know if you drink wine”, he said. I did not respond with, “Do I ever! But only on weekends.”)

In the end, I think they mostly taste like Cheez-Its. Which is an okay thing, I think. But hey, garlic, thyme, and a bit of salt couldn’t hurt. And what isn’t better served with wine? Just wait until they’re baked before you start eating them. (Oh, you do that with all cookies? Well, aren’t you the picture of self-restraint.)

One year ago: Fresh Strawberry Scones
Two years ago: Caesar Salad

Printer Friendly Recipe
Cheddar Shortbread (adapted from Whisk: a food blog)

Makes about 30 cookies

Despite the advice of my students, I’m not sure I’d add garlic, which sounds like it could easily become overpowering. I could go either way on herbs, and I definitely think some salt (maybe ¼ teaspoon to start) would be a nice addition.

I’m not sure I baked these this long; I think it’s more likely that I baked them about 10 minutes, just until they no longer looked wet on top and they were slightly browned around the edges.

6 tablespoons unsalted butter, softened
6 ounces (about 1 1/2 cups) cheddar cheese, shredded
1 cup (4.8 ounces) all-purpose flour
½ teaspoon cayenne pepper

1. In a food processor, mix all of the ingredients with the metal blade until the dough forms a ball.

2. Roll the dough into a log. (You can freeze the logs by wrapping them in plastic wrap and put them in a freezer bag. Thaw overnight in the refrigerator before baking.) Slice into ¼-inch rounds and place on baking sheet. Chill for 1 hour in the refrigerator or 30 minutes in the freezer.

3. Meanwhile, preheat the oven to 350˚F. Bake for 17-20 minutes, or until light brown. Cool completely on a wire rack.

Filed Under: appetizers, cheese, cookies, freezer friendly

low and lush chocolate cheesecake

12/22/2009 By bridget

Back when my brother was the family cheesecake-maker, we didn’t eat a lot of chocolate cheesecakes. He didn’t like them. I always thought, what is there not to like? It’s chocolate, and it’s cheesecake. Seems like a good match.

But now I see his point. I like both chocolate and cheesecake, but the flavors don’t seem to compliment each other like other pairings do. Chocolate and peanut butter; cheesecake and pumpkin; chocolate and mint; cheesecake with berries – the individual flavors all improve their partners.

But cheesecake mixed with chocolate, somehow, the flavors seem to oppose instead of enhance each other. There’s the bitterness of the chocolate and the tang of the cheesecake, but there isn’t any middle ground where they mesh together to create something new.

Not that I’m complaining, mind you. After all, there is still distinctive cheesecake and chocolate flavors, and that’s enough to make me happy.

This was chosen for Tuesdays with Dorie by the Tea Lady, who has posted the recipe.

One year ago: Butterscotch Pudding

Filed Under: cake, cheese, chocolate, dessert, tuesdays with dorie

soft and sexy grits

11/30/2009 By bridget

The hardest part of blogging for me is the writing. The cooking I do naturally and the photography, even if it frustrates me sometimes, I’m always confident that I can do at least passably. But sitting down and trying to come up with something creative to say is a challenge for me more often than not.

And that’s why posting every day for a month, although difficult, is a valuable exercise for me. It’s like drilling. Anything I want to master, I have to repeat over and over again. It’s that way for dancing, music, even math. NaBloPoMo is just drilling for bloggers.

There is an entry or two in the last month that I’m not perfectly happy with, that I would have spent more time on if I hadn’t had to publish something that day. I’m not proud of that entry, but I am proud of the entire month of entries – for finishing it without what I thought was a significant loss of quality. I’m a better blogger for it, and hopefully a better writer.

Something else I like about blogging every day is that it’s easier to complete little series of posts – the three scone recipes in a row, some New Mexican food, and now this fantastic accompaniment to yesterday’s equally fantastic lamb.

These grits themselves are lovely and rich. But that soft texture and basic flavor means they lend themselves perfectly to soaking up a heady sauce like the lamb’s red wine sauce. The lamb was the star of the show, but it needed these grits singing backup to really shine.

One year ago: Chocolate Truffles
Two years ago: Crockpot Rice and Beans

Printer Friendly Recipe
Soft and Sexy Grits (from Cooks Illustrated’s Restaurant Favorites at Home)

Because ground pepper loses its flavor so fast and I don’t use white pepper enough to have a dedicated pepper mill for it, I buy it in a container that has its own built-in grinder.

2 tablespoons butter
2 garlic cloves, minced or pressed through a garlic press
4 cups low-sodium chicken broth
2 cups whole milk
2 cups heavy cream
2 cups quick grits
hot pepper sauce, such as Tabasco
Salt and ground white pepper

1. Melt the butter in a large saucepan over medium heat. Add the garlic and cook until softened and fragrant, about 30 seconds. Increase the heat to medium-high, add the broth, milk, and cream, and bring just to a boil.

2. Reduce the heat to low and, stirring constantly with a wooden spoon, slowly add the grits. Simmer, stirring occasionally, until the grits are smooth and creamy, 8 to 10 minutes. Season with Tabasco and salt and pepper to taste. Serve immediately, or cover the pan to keep the grits warm and serve within 15 minutes. (You should not need to add any more liquid.)

Filed Under: gluten free, side dish

pumpkin yeast bread

11/22/2009 By bridget

Let’s see, so far this year, I’ve made pumpkin pie, muffins, tea cake, oatmeal, pancakes, cheesecake, cupcakes, risotto, soup, ravioli, scones, chili, and biscotti. Wow, when you put it that way, it’s a little embarrassing. Clearly I can’t leave any categories out, and so – pumpkin yeast bread.

Truth be told, my mind jumped immediately to French toast when I saw this recipe. Tender pumpkin-tinged bread, sliced thick and dipped in fall-spiced custard, fried in butter until golden, topped with a dusting of powdered sugar. Oh yeah.

That’s exactly what I got, and it was even better than I’d hoped. Perfect French toast, and I’m also thinking this bread will be fantastic just toasted and topped with butter. Ooh, or with pumpkin butter! Or made into bread pudding! Or heck, just eaten plain, still warm from the oven. I love pumpkin.

One year ago: European-Style Hearth Bread

Printer Friendly Recipe
Pumpkin Yeast Bread (from King Arthur Flour via Sugarcrafter)

Makes 2 small loaves

It seems like I had to add quite a bit of flour to this to give it the right consistency. It shouldn’t really be sticky, so don’t be afraid to add more flour if necessary.

4½ cups bread flour
1 tablespoon instant yeast
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves (optional)
⅓ cup sugar
1½ teaspoons salt
2 eggs
1¾ cups pumpkin
4 tablespoons (½ stick) butter, melted and cooled

1. Stand mixer: Mix the flour, yeast, spices, sugar, and salt in the bowl of a stand mixer fitted with the dough hook. In a large measuring cup, lightly beat the eggs and whisk in the pumpkin and butter. With the mixer on low speed, gradually add the liquid ingredients. Continue mixing on medium-low until the dough is elastic and supple, about 8 minutes. You may need to add a little more flour or water to get the correct consistency – soft but not sticky.

By hand: Mix the flour, yeast, sugar, and salt in a large bowl. In a large measuring cup, lightly beat the eggs and whisk in the pumpkin and butter. Make a well in the middle of the dry ingredients and pour in the liquid ingredients. Stir the mixture until the dough comes together. Transfer it to a floured board or countertop and knead, incorporating as little flour as possible, for about 10 minutes, until the dough is elastic and supple. You may need to add a little more flour or water to get the correct consistency – soft but not sticky.

2. Transfer the dough to an oiled bowl and cover with plastic wrap or a damp dishtowel. Set the dough aside to rise until it has doubled in volume, about 1½ hours.

3. Turn the dough out onto a lightly floured board. Using a serrated knife, cut the dough in half, then cut each half into three equally sized pieces. Roll each piece into a 10-inch rope.

4. Working with three ropes at a time, place them on a lightly greased or parchment-lined baking sheet. Braid them together, pinching the ends together and tucking them under the loaf. Repeat with the remaining logs. Set the braids aside, covered with lightly greased plastic wrap or a damp dish towel, to rise for 1 hour; they should look puffy, though not necessarily doubled in bulk.

5. Adjust a rack to the middle position and heat the oven to 375°F. Bake the loaves for 20 to 25 minutes, until lightly browned and an instant read thermometer inserted into the center reads 185-195°F. Remove the braids from oven and allow them to cool on a wire rack. Serve them warm or at room temperature.

Filed Under: bread, breakfast, fall, yeast bread

apple tart

11/15/2009 By bridget

I cheated.

I baked.

I said I wouldn’t, until Thanksgiving. I considered baking cookies to send to a friend for his birthday, figuring if it wasn’t for myself, it’s allowed, right? I considered making scones to use up some cranberries, figuring that if it wasn’t dessert, it’s allowed, right?

And then I baked a dessert, for myself.

But hear me out, okay? I was never holding myself back from baking dough that I’d previously mixed up and frozen – I have three batches of cookie dough in the freezer and baking up one or two cookies each night was always part of the plan.

Well, I had tart dough in the freezer too. And if frozen cookie dough is allowed, frozen tart dough is also allowed, right? And come on, I added a bunch of apples to it, so the whole thing is downright healthy. Or something.

Anyway, it’s a pretty cool recipe. It’s simple, but I love how it eeks out all of the flavor possible from the apples. Tart dough, rolled out quite a bit larger than the 9-inch pan it’s placed in, is filled with slices of apples. The extra dough is folded over the apples, like a galette contained by the tart pan’s rim. The unbaked tart is brushed with butter and sprinkled with sugar. Simple.

Then, in a interesting and creative move, the apple peels and cores are simmered with water and sugar until the liquid is reduced to a syrup, which is brushed on the baked tart right before serving. What a great way to maximize the flavor of the apples! (I did end up with way, way too much syrup, which I boiled down even further and then used as a topping for apple-cinnamon pancakes the next morning.)

Of course it was good. The apples softened and intensified in the oven, and the crust provided a crisp sweet contrast to the apples. It’s also highly adaptable – I followed the recipe almost exactly, but next time I’ll add a light sprinkle of salt on top of the apples and few drops of lemon juice to the syrup. I’ll consider using a pie crust instead of tart crust as well, because I love that flakiness. If you can’t imagine an apple dessert without cinnamon, add some! But if you want to appreciate apples at their most basic and delicious, absolutely follow the recipe exactly. You can’t go wrong.

One year ago: Basic Mashed Potatoes

Printer Friendly Recipe
Alice Waters’s Apple Tart (via Smitten Kitchen)

I didn’t use this tart dough recipe, because I already had some I needed to use up. I needed 6 apples to reach 2 pounds, but for my tart, that was about 1 apple too many to fit. Deb mentioned that she only used 3 tablespoons of sugar sprinkled over the tart right before baking, and I followed her advice. I suggest placing the tart pan (I used a springform pan) on a baking sheet, because mine leaked sugary apple juices.

Dough:
1 cup unbleached all-purpose flour
½ teaspoon sugar
⅛ teaspoon salt
6 tablespoons (¾ stick) unsalted butter, just softened, cut into ½-inch cubes
3½ tablespoons chilled water

Filling:
2 pounds apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced
2 tablespoons unsalted butter, melted
5 tablespoons sugar

Glaze:
½ cup sugar

1. Mix flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.

2. Dribble in water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers, until it’s ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk; refrigerate. After at least 30 minutes, remove; let soften so it’s malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.

3. Place dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. Heat oven to 400ºF. (If you have a pizza stone, place it in the center of the rack.)

4. Overlap apples on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.

5. Brush melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough edge and the other 3 tablespoons over apples.

6. Bake in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.

7. Make glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup through cheesecloth.

8. Remove tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.

9. Brush glaze over tart, slice, and serve.

Filed Under: dessert, fall, fruit

pumpkin biscotti

11/13/2009 By bridget

My less-baking-until-Thanksgiving goal is getting annoying. The deal was that for most of November, I would only bake biscotti for Dave, 100% whole wheat bread, and any recipes that were required for my blog. Well, I finished baking November’s Tuesdays with Dorie recipes last week, and my freezer is stocked with whole wheat bagels, pizza dough, and baguettes.

So I’ve made a lot of biscotti for Dave this month. It’s been my way to cheat. I’ve been making half batches, not only because that way I get to make more again sooner, but I was a little uncertain about this recipe.

The original version didn’t have any butter in it. I’ve made biscotti without fat before, and they were some of the worst biscotti I’ve had. The texture was not crunchy or crisp, but nearly crystalline. In this case, I guess I was hoping that the pumpkin would somehow make up for the lack of fat.

It didn’t, and the first batch of these biscotti weren’t great. I added a few tablespoons of butter to the second batch (less than half of what a regular cookie recipe has), and the texture was what Dave and I prefer in our biscotti – crunchy but not teeth-breakingly so. But there was some metallic background taste that Dave and I couldn’t identify, which made our tongues tingle unpleasantly after a bite.

right – half the baking powder

What in the world was that? My guess was that there was too much baking powder, but the amount I used seemed on par with other biscotti recipes. So I tried one more time, this time making two half-batches of dough, one with half the amount of baking powder, one with the same amount.

Well, I don’t know what was wrong with that second batch. Maybe I accidentally doubled the baking powder, because when I divided the amount in half, the biscotti didn’t rise correctly. It tasted good and the texture was fine, but it didn’t dome in the middle to make pretty shapes. The half-batch with the full amount of baking powder was perfect – crunchy, smooth and domed, and no metallic taste.

left – half the baking powder

Which means I have no more excuses to experiment. I have half a carton of cranberries in my fridge, and I’m just about out of scones stored in my freezer, so I’m itching to make cranberry scones. And I have a friend with a birthday soon, and I want to send treats. But that’s breaking the rules, I suppose. Two more weeks until I get to bake again.

It’s cheating to let myself bake as long as it isn’t desserts for myself, right? Right?

the first, butterless batch

One year ago: Bourbon Pumpkin Cheesecake

Printer Friendly Recipe
Pumpkin Biscotti (adapted from Simply Recipes)

2½ cups (12 ounces) all-purpose flour
1 cup (7 ounces) granulated sugar
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
pinch ginger
pinch cloves
½ teaspoon salt
2 eggs
6 tablespoons butter, melted
½ cup pumpkin purée
1 teaspoon vanilla extract

1. Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.

2. In another bowl, whisk together the eggs, melted butter, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.

3. Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about ½ inch high. Bake for 22-30 minutes at 350ºF, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)

4. Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300ºF and bake for an additional 15-20 minutes. Cool completely.

Filed Under: cookies, dessert, fall, italian

TWD and DB Recipes

Some of these recipes I’ve loved, and some I haven’t been as enthused about. Since they were chosen for me to make by someone else, they don’t necessarily reflect the types of food I would normally blog about. Therefore, I am keeping them separate from my main Recipes page. Recipes that I’ve made independently and happen to overlap with a baking group appear on both pages.

I’ve marked my favorites with an asterisk.

Tuesdays with Dorie

-Quick Breads
Allspice Crumb Muffins
Apple Cheddar Scones
Apple Nut Muffin Cake
Basic Biscuits
Blueberry Crumb Cakes
Cappuccino Muffins
Cardamom Crumb Cake
Carrot Spice Muffins
Chocolate-Chocolate Chunk Muffins
Citrus Sunshine Currant Muffins
Coco-Nana Muffins
Coconut Scones
Coffee Break Muffins
Corniest Corn Muffins
Cornmeal Bacon Loaf
Flip-Over Cherry Cake
Fresh Mango Bread
Great Grains Muffins
Honey Nut Scones
Lemon Poppy Seed Muffins
Maple Cornmeal Biscuits
Oatmeal Breakfast Bread
Oatmeal Nutmeg Scones
Orange Berry Muffins
Peaches and Cream Scones
Pecan Sour Cream Biscuits
Pumpkin Muffins
Savory Corn and Pepper Muffins
Sweet Cream Biscuits
Sweet Potato Biscuits
Toasted Almond Scones