Lemon Biscotti

Very few things beat a cup of coffee accompanied by biscotti. There are so many different flavors of biscotti available these days. Sometimes though, the most satisfying is simple done well.

Lemon Biscotti


2 1/4 cups/10 ounces/280 grams all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
4 ounces/120 grams butter, unsalted
3/4 cup/6 ounces/170 grams sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
3 tablespoons lemon zest


Pre-heat oven to 325 degrees.

Line a sheet tray with parchment paper or silpat.

Combine the flour, baking powder and salt in a bowl and whisk it to distribute the ingredients.

Cream the butter and sugar together for about 3-4 minutes. Add in the eggs one at a time. Add in lemon zest, vanilla extract and cinnamon. Be sure to scrape sides of bowl down with a rubber spatula after each addition of egg.
Once the eggs are incorporated, turn the mixer on low speed and slowly pour in the dry ingredients. Mix just until the dough comes together.

Flour a work surface and spatula the dough out of the bowl. Shape the dough into a log that is about 6 inches wide and 18 inches long and place in the ceneter of the lined baking sheet tray.

Bake until golden brown, 35-40 minutes, then set aside to cool for 10 minutes.

Slice the cooled loaves with a serrated knife making 3/4 inch to 1 inch slices.

Place these slices on the baking sheet, cut side down. Bake for another 10 minutes. Turn slices over and bake an additional 10 minutes, until they are lightly golden.

Remove from oven cool completely.

Yield: About 18 biscotti

Flavors of Autumn Come Alive at Breakfast

Autumn is my favorite season. I love the briskness in the air and the colors of the changing leaves. Also, with the heat and humidity of summer gone, it’s a pleasure to get back in the kitchen. It doesn’t hurt that the flavors of fall are some of the most comforting. Apple cider and pumpkin just seem to make me happy.

I look forward to Sunday breakfast this time of year. The entire family is home. The pace is leisurely. And my eight year old loves to help with the preparation and cooking.

I don’t remember the first time I made these pancakes, but they are such a hit that I usually make a double batch. The warm apple cider syrup just works beautifully with these not too sweet pumpkin pancakes.

Pumpkin Pancakes with Warm Apple Cider Syrup

Prep Time: 35 Minutes

Cook Time: 10 Minutes

Ready In: 45 Minutes

Servings: 5 (2 pancakes per serving plus syrup)

Ingredients:

Warm Apple Cider Syrup:

3/4 cup apple cider

1/2 cup packed brown sugar

1/2 cup corn syrup

2 tablespoons unsalted butter

1/2 teaspoon fresh lemon juice

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Pumpkin Pancakes:

1 cup all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 large eggs, lightly beaten

1 cup milk

1/2 cup canned pumpkin (not pumpkin pie mix)

2 tablespoons vegetable oil

Directions:

To make syrup:

In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving.

To make pancakes:

Combine the dry ingredients in a bowl. In another bowl, whisk the egg, milk, pumpkin and oil. Stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with the syrup.

Long Time No Post

It's been quite some time since I have posted to this blog. It's amazing how easy it is to procrastinate. I could try to come up with all the standard excuses for why I haven't written in so long. The truth is I have just been distracted by real life. Between working two jobs and spending time with my family, I simply haven't had the time or energy to blog.

There were so many times when I've thought about writing and felt too much time had past since my last post. Then I rationalized not writing by telling myself that no one was going to read it anyway.

Well, today I have decided that my goal for the next couple of months is to post at least three times a week. If no one reads it, that's ok.

I originally started the blog so that I could look back at what recipes I had tried. What had prompted me to cook a certain dish? What were my culinary successes? Which ones didn't live up to my expectations?

So as I gaze at the spectacular fall foliage here on the Mountain Top, I think I'll go search for a great pumpkin recipe. Or maybe I'll take little guy apple picking this afternoon and we can make and an apple crisp for dessert tonight?

Flourless Peanut Butter Cookies

My son is getting off the school bus this afternoon with two of his friends. One is a lovely, little girl who has celiac disease. For those not familiar with celiac disease, sufferers cannot tolerate gluten.

Most Friday afternoons, my little man looks forward to a homebaked treat. Let's face it nothing beats milk and cookies after a tough week of reading, writing and arithmetic. Now, I can't let him down. But, I also don't want this little girl to feel left out.

After searching for a flourless cookie recipes, I came across several for flourless peanut butter cookies. This one is adapted from one that I found here.

Flourless Peanut Butter Cookies

• 1 1/2 cups powdered sugar
• 1 cup creamy all natural peanut butter (I used Teddy Smooth Old Fashioned All Natural Peanut Butter
• 1 egg
• 1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Mix all ingredients in a bowl. Form a log (about 1 1/2 inches in diameter) with the dough. Cut dough into 1/4 inch slices. Place on ungreased baking sheet. Baked for 10 minutes or edges are lightly browned. Makes approximately 24 cookies.

Slow Cooker Kielbasa and Sauerkraut

It doesn't get any easier than this recipe. All you need is three ingredients and a slow cooker. I tend to serve this with hot buttered noodles.


Ingredients

• 1 can (14 ounces) sauerkraut, drained and well rinsed
• 1 pound kielbasa, cut into 2 inch slices
• 12 ounces beer

Directions

Place sauerkraut and kielbasa in the slow cooker. Pour in beer. Cook on low for 7-8 hours.

For more Slow Cooking Thursday recipes, head over to Diary of a Stay at Home Mom.

Eggplant Dip

This incredibly simple dip is ideal for a casual get-together. I serve it with pita bread. It's also delicious with assorted crackers and crusty breads.

Eggplant Dip

• 1 large eggplant
• 1 medium onion finely chopped
• 3 cloves garlic crushed and finely chopped
• 3 tablespoons chopped flat parsley
• 1/4 cup olive oil
• Juice of one fresh squeezed lemon, more if needed
• Salt and white pepper

Directions

Preheat oven to 375. Bake eggplant for 30 minutes, or until soft and skin burned.Remove eggplant and cool slightly. Peel of skin and chop flesh roughly.

In a food processor combine eggplant flesh and all ingredients. Process until preparation became smooth and creamy. Refrigerate for 4-5 hours or overnight.

Try some of the other great recipes at:

Tasty Tuesday hosted at Balancing Bedlam and Beauty

Brown Sugar Icebox Cookies

I don't remember which magazine I clipped this recipe out of. My best guess is Cooking Light. Anyhow, there is nothing better than be less than twenty minutes away from fresh baked homemade cookies at any given moment. There is always a least one log of these in my freezer at any given time.

Brown Sugar Icebox Cookies
Makes 24 cookies

Ingredients

• 1 cup all-pupose flour
• 1/4 teaspoon baking soda
• 1/8 salt
• 1/4 cup butter or stick margarine, softened
• 2/3 cup packed brown sugar
• 1 large egg white
• cooking spray

Directions

1. Combine first 3 ingredients in a bowl, and set aside. Beat margarine at medium speed of a mixer until light and fluffy. Gradually add sugar, beating at medium speed of a mixer until well-blended. Add vanilla and egg white, and beat well. Add flour mixture, and stir until well-blended. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper; freeze 3 hours or up to one month.

2. To serve, preheat oven to 350°.

3. Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove from pan; cool on wire racks.

For more Freezer Friday Recipes, click here.