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Posts tagged ‘chocolate’

Daily Italian Doses | Orvieto Sweets

One of my favorite hilltowns is featured on Italian Notebook HERE.  Orvieto’s location makes it easy to see and even daytrip in from Rome.  I never miss a coffee and cake here!

italy orvieto travel Scarponi Pasticceria

 

I’m obsessed with feedback, let me know what you think.

Love it??  Pass it on!

Copyright 2013   Andi Brown,  Once in a Lifetime Travel

Peppermint Chip Chocolate Biscotti

Peppermint Chip Chocolate Biscotti

I had to bring this one back for the holidays!  The perfect festive and yummy treat for this time of year.

cookie baking

Ingredients:

1 cup  coarsely chopped Hershey’s Kisses Candy Cane (hurry, only available during the holidays!)   plus approx 1 cup whole for drizzle

1 cup chocolate chips

1/2 cup  butter

2 large eggs

1 cup granulated sugar

1 tsp vanilla extract

2 to 2¼ cups flour

1/2 cup unsweetened cocoa powder

1½ tsp baking powder

1 tsp salt

Directions:

1. Heat the oven to 350°. Melt the butter and chocolate chips together (I put them in a Pyrex measuring cup and microwave them) and set aside.

2. Beat the eggs and sugar until lightened, about two minutes.

3. Add the vanilla and chocolate mixture.

4. Mix in the flour, cocoa, baking powder, and salt just until combined. You should have a soft, but not sticky, dough. Add the extra 1/4 cup of flour if dough is too sticky.  I usually have to add more.  Mix in peppermint chips.

5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3½ inches by 9 inches. Place the logs on a heavy-duty baking sheet.  Bake for 20 to 25 minutes or until the tops are set.

6. Reduce the oven to 275°. Let the logs cool, then slice into 1/2-inch thick slices. Arrange the slices on baking sheet and bake for 20 minutes. Remove from the oven, carefully turn the slices over, and bake for another 20 minutes.

7. Cool on a wire rack.  Heat remaining peppermint chips in microwave on 70% power for 1-2 minutes, then drizzle over cooled biscotti.  Store in an airtight container or freeze.

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

Red Velvet Biscotti Recipe

I made these for Valentines Day for the family.  They are delicious, best with a bowl of ice cream or a glass of dessert wine.  Definitely not something you will find on your trip to Italy.

Ingredients:

  • 2 1/2 – 3 cups all purpose flour
  • 2 cups sugar
  • 1 cup unsweetened cocoa
  • 1 jar of red food coloring (you will need 2 bottles if using the liquid kind you find at the grocery store)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs
  • 1 1/2 teaspoons vanilla
  • 1 cup white chocolate chips

*Don’t freak out, there is no butter in this recipe*

Directions:

1. Heat the oven to 350°.

2. Mix flour, sugar, cocoa, food coloring, baking powder and salt.

3. Lightly beat eggs in a separate bowl, then add to flour mixture and mix until combined. I found this recipe was very crumbly, so I would not add the full 3 cups of flour unless it is really doughy.

4.  Fold in white chocolate chips.

5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3½ inches by 9 inches. Place the logs on a heavy-duty baking sheet.  Bake for 30 minutes or until the tops are set.

6. Reduce the oven to 300°. Let the logs cool (this is a crumbly recipe so the longer you let the logs cool the better and easier it will be to cut without breaking), then slice into 1/2-inch thick slices.  With this recipe it is very important to let them cool otherwise it will crumble when cutting.  Arrange the slices on baking sheet and bake for 10 minutes. Remove from the oven, carefully turn the slices over, and bake for another 8 minutes.

7. Cool on a wire rack.  Store in an airtight container or freeze.

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

Chocolate Chip Pumpkin Biscotti Recipe

Chocolate Chip Pumpkin Biscotti

My grandma made the best pumpkin chocolate chip cookies.  I used my basic pumpkin recipe and added a twist in her honor.

Tastes even better served in my grandma's tea cup.

Ingredients:

  • 3 1/2 cups all-purpose flour
  • 1  cups firmly packed brown sugar
  •  2/3 white sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice (see  below for substitution)
  • 1/2 cup pumpkin puree
  • 2 large eggs, lightly beaten
  • 1 Tbsp vanilla extract
  • 1 cup chocolate chips

Directions

Preheat oven to 350*F.

Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)

Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into a 2 x 10″ long log. (Or I just made one large 8″ x 16″ log.) Place logs 3″ apart on lightly greased cookie sheet. Bake for 25 minutes.  Cool logs for 10-15 mins. Reduce oven temperature to 300 F.

After cooling, move a loaf to a cutting board and cut diagonally into 1/2″ thick pieces. The interior of each biscotti should still be just a little moist, with the crust of the loaf hard.

Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 8 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other.

Once the biscotti have fully cooled, drizzle with melted white chocolate.  Microwave chips for 1 minute on 70% power.  Drizzle looks best when a fork is dipped in the melted chocolate and then dripped over biscotti.

If you don’t have pumpkin pie spice, you can substitute in:

  • 1 1/4 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

Chocolate and Candied Orange Peel Biscotti

Chocolate and Candied Orange Peel Biscotti

Yep, I’m on an orange kick!

Candied orange chocolate

Ingredients:

1 cup chocolate chips + 3/4 cup chocolate chips to fold into dough

1/2 cup  butter

2 large eggs

1 cup granulated sugar

1 tsp vanilla extract

1 Tb Orange juice concentrate

2 to 2¼ cups flour

1/2 cup unsweetened cocoa powder

1½ tsp baking powder

1 tsp salt

1 cup chopped candied orange peel (see recipe below)

Directions:

1. Heat the oven to 350°. Melt the butter and chocolate chips together (I put them in a Pyrex measuring cup and microwave them) and set aside.

2. Beat the eggs and sugar until lightened, about two minutes.

3. Add the vanilla, orange juice concentrate and chocolate mixture.

4. Mix in the flour, cocoa, baking powder, and salt just until combined. You should have a soft, but not sticky, dough. Add the extra 1/4 cup of flour if dough is too sticky.  I usually have to add more.  Fold in candied orange peel and 3/4 cup of chocolate chips.

5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3½ inches by 9 inches. Place the logs on a heavy-duty baking sheet.  Bake for 20 to 25 minutes or until the tops are set.

6. Reduce the oven to 275°. Let the logs cool, then slice into 1/2-inch thick slices.  With this recipe it is very important to let them cool otherwise it will crumble when cutting.  Arrange the slices on baking sheet and bake for 20 minutes. Remove from the oven, carefully turn the slices over, and bake for another 20 minutes.

7. Cool on a wire rack.  Store in an airtight container or freeze.

Candied Orange Peel

Peel 3 oranges thinning, making sure not to grab any of the white pith.  Place peels in saucepan, cover with water and simmer 10 minutes.  Drain.  In saucepan, combine 1/2 cup water and 1/2 cup sugar.  Bring to a boil and cook until sugar is completely dissolved.  Add peel and let simmer until liquid is absorbed.  About 45 mins to an hour.  Lift peel out and place on waxed paper to cool.

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

Bacon Chocolate Chip Biscotti

Italy baking cookingThis may just be my best batch of biscotti.  Ever.

I know, I know….bacon??  I don’t know how, I don’t know why and quite frankly I don’t care.  It works and its to die for.  Here is the recipe, adapted from Lucy Baker who I now am forever indebted to.

Ingredients

Makes about 3 dozen

  • 4 strips thick bacon, I used thick sliced maple bacon.
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 cup semisweet chocolate chips

Directions

  1. Fry bacon in skillet until browned and crisp, about 8 minutes. Transfer to paper towel-lined plate to drain. Allow bacon to cool completely. Transfer bacon to food processor and pulse until coarsely chopped.  I went on the finer side of coarse so that the bacon could be better incorporated in the dough.  Set aside.
  2. Whisk flour, baking powder, and salt in medium bowl. In large bowl, beat butter and sugar with electric mixer until light and fluffy, two or three minutes. Add eggs one at a time and beat to combine. Add flour mixture and beat until blended. Stir in bacon and chocolate chips. Gather dough in ball and divide in half. Wrap each half in plastic and refrigerate until firm, about 20 minutes.
  3. Line baking sheet with parchment paper. Preheat oven to 350ºF. On floured surface, roll each piece of dough out into a 12 to 14-inch log. transfer logs to baking sheet spacing them 3 to 4 inches apart.  Sprinkle with sea salt.  Bake until light golden and dry to the touch, about 30 minutes.
  4. Remove baking sheet from oven. Reduce oven temperature to 300ºF. Allow logs to cool for 15 minutes. Transfer logs to cutting board. Using serrated knife, slice logs on diagonal into 1/2-inch thick slices. Return slices to baking sheet, standing upright, and bake until dry and golden.  I was happy at 20 minutes.

Copyright 2012  Andi Brown, Once in a Lifetime Travel

Peppermint Chip Chocolate Biscotti

Biscotti Recipe:  Week One – Peppermint Chip Chocolate Biscotti

For those of you that missed my previous post, my New Year’s Resolution this year is to make a new biscotti recipe every week.  Take that weight watchers!

cookie baking

Ingredients:

1 cup  coarsely chopped Hershey’s Kisses Candy Cane (hurry, only available during the holidays!)   plus approx 1 cup whole for drizzle

1 cup chocolate chips

1/2 cup  butter

2 large eggs

1 cup granulated sugar

1 tsp vanilla extract

2 to 2¼ cups flour

1/2 cup unsweetened cocoa powder

1½ tsp baking powder

1 tsp salt

Directions:

1. Heat the oven to 350°. Melt the butter and chocolate chips together (I put them in a Pyrex measuring cup and microwave them) and set aside.

2. Beat the eggs and sugar until lightened, about two minutes.

3. Add the vanilla and chocolate mixture.

4. Mix in the flour, cocoa, baking powder, and salt just until combined. You should have a soft, but not sticky, dough. Add the extra 1/4 cup of flour if dough is too sticky.  I usually have to add more.  Mix in peppermint chips.

5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3½ inches by 9 inches. Place the logs on a heavy-duty baking sheet.  Bake for 20 to 25 minutes or until the tops are set.

6. Reduce the oven to 275°. Let the logs cool, then slice into 1/2-inch thick slices. Arrange the slices on baking sheet and bake for 20 minutes. Remove from the oven, carefully turn the slices over, and bake for another 20 minutes.

7. Cool on a wire rack.  Heat remaining peppermint chips in microwave on 70% power for 1-2 minutes, then drizzle over cooled biscotti.  Store in an airtight container or freeze.

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

Christmas Treats | Chocolate Dipped Butterscotch Biscotti

Chocolate Dipped Butterscotch Biscotti

Italian recipe

It’s down to the wire, only five days until Christmas and I still need to come up with little gifts for the neighbors, the teachers, bus driver, garbage man and anyone who decides to give me something unexpected.

What better to make than these?  They look like I spent all day in the kitchen, and let me tell you they taste fantastic.  So good in fact, I am on my third cup of coffee just so that I can keep dipping.  Which reminds me, anything said on this post was done by a hypercaffienated mom who hasn’t spoken to anyone over the age of 8 in two days.

So here is the recipe, I have made some modifications from a post I found on Savory Simple.

Chocolate Dipped Butterscotch Biscotti

**I have adapted this recipe for my food processor, but it can be just as easily done with a standing mixer**

Ingredients

  • 2 cups flour (may need up to a 1/2 cup more depending on dough consistency)
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 3 eggs
  • 2 tsp of vanilla
  • 1/2 cup semi sweet chocolate chips for dough;  2 cups for dipping
  • 1 cup butterscotch chips

Directions

  1. Mix dry ingredients together in food processor.
  2. Add eggs and vanilla to mixer, while pulsing the machine on and off.
  3. When the dough starts getting crumbly (if it still looks wet add more flour a 1/4 cup at a time), add the chocolate and butterscotch chips.  Continue to pulse until everything is evenly combined.  If your processor starts to grate the chips instead of mix, then remove dough and mix by hand.
  4. Push the dough together in the mixing bowl or on a table until it’s a firm, slightly sticky dough.
  5. Divide the dough into 4 even pieces and roll them into logs.  Set the logs in a sheet tray covered with parchment.  Make sure you leave an even amount of space to prevent logs from sticking together as they cook.  Not a big deal if they do, they just don’t look as pretty.
  6. Bake at 350 degrees for 25 minutes.  Tops should be firm, then allow to cool.
  7. Slice on the bias about 1/2 inch each.  Try to cut them all the same size so that they will cook evenly.  Place slices back in the oven at 300 degrees for 5 minutes per side.
  8. Heat remaining chocolate in double boiler.  Dip long flat side of the biscotti into the chocolate and place chocolate side up on a cooling rack to dry.  Store in an air tight container or freeze.
  9. Immediately make a large pot of coffee, dip and enjoy!!

italian recipe

Copyright 2011  Andi Brown  Once in a Lifetime Travel

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