Pinned It Made It Monday Week 12

I have 3 yummy recipes to share today that come from Pinterest. After making the biscotti last week, I've been on a biscotti kick. DH is even eating them with tea (we are not coffee drinkers) and youngest DS is home for spring break and I have him eating them too.

Here is Cranberry Orange Pistachio Biscotti pinned from here. The only thing I did different was to add orange juice (from the orange) to the almond bark that I melted to dip the biscotti in (they showed to drizzle on top).

and just Cranberry Pistachio that I got from here. I baked for 25 minutes, then cut and layed on one side for 10, turned over and baked another 10 rather than what they said. They would have been burnt crisp if I would have baked them as long as they said to.

I also made some orange scones with this pin/recipe

All 3 were absolutely delicious and I will keep making them.

Orange Cranberry Biscotti

Recipe Type: Breakfast

Cuisine: Italian

Author: Art Rodriguez

Serves: 1 dozen

Ingredients

• 2 cups sifted flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup white granulated sugar
• 4 tablespoons butter, softened
• 2 large eggs, room temperature
• 2 teaspoons orange zest, about 2 medium oranges
• 1 teaspoon good quality vanilla extract
• 3/4 cup dried cranberries
• 3/4 cup pistachios, chopped
• Optional
• White chocolate for drizzling

Instructions

1. Preheat your oven to 350°F. Line a cookie sheet with parchment paper and spray with non-stick spray.
2. In a mixing bowl, sift the flour, baking powder and salt.
3. In a separate mixing bowl, cream the butter and sugar, about three minutes.
4. Beat in the eggs one at a time until fully incorporated, about a minute each.
5. Mix in the zest and vanilla, about one minute.
6. Slowly add in sifted ingredients a little at a time until throughly mixed.
7. Fold in the cranberries and pistachios.
8. Place your dough on the parchment paper. Shape it into a 9″ x 4″ slab.
9. Back for 30 minutes. Remove from oven and allow to cool for about 20 minutes. Reduce the oven temperature to 300°F.
10. Once cool, cut your biscotti in 1/2″ thickness and lay cut side up on the cookie sheet. Bake for 15 minutes, flip the biscotti onto the other cut side and bake for another 15 minutes.
11. Allow to cool completely.
12. Optional: drizzle white chocolate.

Tips:
Your dough will be sticky, so spray your parchment paper with baking spray or brush with a little melted butter. This will allow you to use the parchment paper to shape your biscotti without the paper (or your fingers) sticking to the batter.

Do not rush to cut and re-bake your biscotti before it has a chance to cool, dry and set. Using a serrated knife will make your task easy.

Cutting your biscotti any thicker than 1/2″ will take longer to dry, and may not set properly.

Store your fully cooled biscotti in a re-sealable zipper storage bag.  Remember they keep if stored right, so make a few batches at a time.

Cranberry Pistachio Biscotti

Delicious, festive Cranberry and Pistachio biscotti dipped in Vanilla candy coating! Perfect for holidays.

Ingredients

6 Tbsp unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

2 cup all-purpose flour

1 tsp baking powder

1/2 cup dried cranberries (Craisins)

1/2 cup shelled pistachios, chopped

8 oz white chocolate candy coating (vanilla Candiquik), melted

Instructions

1. Preheat oven to 350 degree F. Line a large baking sheet with parchment paper, set aside.

2. In a large mixing bowl, beat butter with sugar until combined, about 2 minutes. Add in eggs and

vanilla. Slowly add flour and baking powder. Mix until thoroughly blended. Fold in cranberries and

pistachios.

3. On prepared baking sheet, shape dough into a 12 inch by 5 inch rectangle, that is about 1/2 inch

thick. I use a little extra flour on my hands to keep the dough from sticking.

4. Bake for 25 minutes. Remove from oven. Using a pizza cutter or serrated knife, slice biscotti into

12, one inch wide slices. Lay each slice on it's side, separating them on the baking sheet. Bake an

additional 10 minutes. Flip biscotti to opposite side and bake another 10minutes. Remove and

cool completely before frosting.

5. To garnish, dip bottom of cooled biscotti into melted vanilla candy coating. Set on parchment paper

(candy coating side DOWN) and allow to dry/set. Once set (about 15 minutes) store in an airtight

container or ziploc bag for up to two weeks. ENJOY!

http://w w w .shugarysw eets.com/2013/11/cranberry-pistachio-biscotti

Copyright Shugary Sweets 2011-2014

Orange Scones

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 12 large scones

Ingredients

For the scones:
• 1 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 tsp kosher salt
• 2 tsp baking powder
• 6 Tbsp unsalted butter, cubed, softened
• 1 large egg
• 1/4 cup plain Greek yogurt
• 1/4 cup orange juice
• 1/2 tsp orange extract
• 1 tsp orange zest
For the glaze:
• 1 cup powdered sugar
• 2 Tbsp orange juice
• 1 tsp orange zest

Instructions

1. For the scones, combine flour, sugar, salt and baking powder in a large mixing bowl. Add in butter. Mix using the beater blade of an electric mixer until it resembles coarse crumbs (you can also use a pastry cutter, if you prefer).
2. Add in egg, yogurt, orange juice, orange extract and orange zest. Combine completely.
3. On a large baking sheet with parchment paper (or silpat), shape dough into a large rectange (about 9inch x 7inch by 1/2 inch thick). Use your hands to pat dough, it will be sticky. Sprinkle with flour to make it workable.
4. Using a large knife or pizza cutter, slice dough in half then cut into thirds (vertically) creating six rectangles. Cut each rectangle in half to make 2 triangles. You will be left with a total of 12 triangles. Don't separate them on the baking sheet yet!
5. Bake in a 350 degree oven for 25 minutes. Remove from oven and re-cut your triangles carefully. Separate and return to oven for an additional 10-15 minutes. Remove and cool completely before glazing.
6. For the glaze, whisk together the powdered sugar, orange zest and orange juice. Spoon glaze over each cooled scone, allow to set, about 15 minutes. Store in an airtight container for up to 4 days. ENJOY!