Cutting Cafe Envelope Pouch

I can't believe it's been 6 months already for this stint of my Cutting Cafe DT. Since this is the last week, we got to choose any file we wanted to create with. Did you see the awesome envelope pouch that Sheryl Wilder created last week? I loved it! It uses a 6" x 6" Michaels envelope. Well....Michaels is 4+ hours away and I really wanted to make one.

So, I used the Envelope Template Set and the style 2 envelope. I resized the envelope so that folded it would measure 5.5" square. This nice thing about making your own envelope is that you can decorate it all flat and layed out and then form it into an envelope, then box.

I used some My Mind's Eye papers, fun little ticket, paper doily, paper flowers and my own paper rose from Regina's Paper Flower Set.

If you would like a chance to win this file or any others on Cutting Cafe, be sure to stop by the blog tomorrow and leave a comment for a chance to win 3 files of your choice.

BFB Seasons of Tomorrow

• Author's Website
• Facebook
• GoodReads
• More Info
• Author Bio

This is the last book in the Amish Vines and Orchards series by Cindy Woodsmall. I have loved being able to get each book from BFB for this series and hate to see it end.

In this final book of the series Rhoda and the others at the new Old Order Settlement seem to be settling in when tragedy hits, one of the members seem to be leaving the Amish community, and others seem bent on tearing the settlement apart. While each is a story in itself, they all intertwine together to make this another book that is hard to put down.

I highly recommend this book and received this book free from Water Brook Multnomah Publishing Group for this review.

Pinned It Made It Monday Week 17

Saturday I hosted a shower for my DIL2B and had such a wonderful time that I forgot to take any pictures!! So the pics I have to share with you are "after shower" pics.

I made this arrangement for the food table from a mason jar I painted with inspiration from this Pinterest post. I painted the jar an aqua blue color and added white and purple flowers from Walmart. These are the colors the are using for their wedding and they are also decorating with jars.

The shower was a brunch and I made the following...

Bacon and Egg Lasagne (recipes posted at the bottom)

I first saw this recipe years ago in a Taste of Home magazine and it became a favorite. I have made it for past brunches and it is just a perfect main dish.

Yogurt Herb Bread

another recipe in my recipe box from Taste of Home

I deliver meals for our Sr. Center and one day the cook made this yummy Coconut Fruit Dip for one of  the lunches. It was so yummy, I had to get the recipe from her.

And then for dessert, my DIL2B's favorite cupcake:

Pumpkin Cupcakes with Salted Caramel Frosting from this post on Pinterest 

RECIPES for the above:

Bacon 'n' Egg Lasagna

12 ServingsPrep: 45 min. Bake: 35 min. + standing

Ingredients

• 1 pound bacon strips, diced
• 1 large onion, chopped
• 1/3 cup all-purpose flour
• 1/2 to 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups 2% milk
• 12 lasagna noodles, cooked and drained
• 12 hard-cooked eggs, sliced
• 2 cups (8 ounces) shredded Swiss cheese (I used colby jack in the above picture)
• 1/3 cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley

Directions
In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.

Spread 1/2 cup sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, a third of the eggs and bacon, Swiss cheese and white sauce. Repeat layers twice. Sprinkle with Parmesan cheese.

Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand for 15 minutes before cutting.

Yield: 12 servings.

© Taste of Home 2014

Yogurt Herb Bread

32 ServingsPrep: 20 min. + rising Bake: 35 min.

Ingredients

• 5-1/2 to 6-1/2 cups all-purpose flour
• 2 packages (1/4 ounce each) active dry yeast
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 cup water
• 1 cup (8 ounces) plain yogurt
• 3 tablespoons canola oil
• 1 teaspoon dill weed
• 1/2 teaspoon minced chives
• 1/4 teaspoon each dried oregano, thyme and basil

Directions
In a large bowl, combine 2-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat water and yogurt to 120°-130°. Add to flour mixture; mix well. Stir in oil, herbs and enough of the remaining flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour.

Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (32 slices).

**Note: in the photo of mine above, I made in 4 mini loaf pans.

© Taste of Home 2014

Coconut Fruit Dip

1- 8 oz. pkg softened cream cheese

1 tsp. vanilla (this is my addition to the original recipe)

1 can cream of coconut (for you that are local, you can get this at Grocery Kart)

1- 16 oz container Cool Whip

Whip the cream cheese, vanilla, and cream of coconut together and then fold in the Cool Whip.

note: this is a very light coconut flavor and very light and airy dip

Pumpkin Cupcakes with Salted Caramel Frosting

INGREDIENTS NEEDED:

PUMPKIN CUPCAKES:

1 1/2 cups flour

1 tsp baking soda

1/4 tsp. baking powder

1 tsp salt

1 1/2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/3 cup milk

1/2 tsp vanilla extract

6 tbls butter (softened)

1 cup granulated sugar

1/3 cup brown sugar

2 large eggs

1 cup pumpkin puree

CARAMEL FROSTING:

1/2 cup granulated sugar

4 tbls water

1/2 cup heavy cream

2 tsp vanilla extract

24 tabs unsalted butter (3 sticks)

1 tsp salt

2 1/2 cup powdered sugar

PUMPKIN CUPCAKES:
1.  INGREDIENT PREP:  First, we’re going to mix a bunch of stuff up separately only to mix it all together later.  In one bowl whisk together your first set of dry ingredients (flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves).  In a separate, smaller bowl combine milk and vanilla.  Set both of these bowls aside.
2.  COMBINE:  In a large bowl or in a mixer, beat together butter, sugar and brown sugar, until fluffy.  Then, one at a time, add the eggs.  Once eggs are combined, beat in pumpkin on low speed.
3.  ADD:  In 3 parts, add the flour and milk mixture; alternating between the two.  Beat on low speed until completely incorporated.
4.  POUR:  Line your cupcake pan, I used parchment paper, and fill each liner with a couple of spoonfuls of batter.
BAKE:  @ 350* for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free, then let cool.

SALTED CARAMEL FROSTING:
1.  COOK:  In a small saucepan, briefly stir together sugar and water and bring to a boil.  Continue cooking on medium-high heat, without stirring, until the mixture turns DARK amber in color.  About 7-8 minutes.
2.  ADD:  Remove sugar and water mixture from heat and slowly add in cream and vanilla.  Stir with a wooden spoon until mixture is completely smooth.  Then set aside until it is cool to the touch.  About 30 min.
3.  COMBINE:  In a mixer, combine butter and salt on medium-high speed until fluffy.  Then, on low speed, add powdered sugar and mix until incorporated.  Once powdered sugar is combined, turn the mixer off, scrape down the sides and add the cooled caramel.  To combine caramel, beat on medium-high for 2-3 minutes until airy and thoroughly mixed.
4.  CHILL OUT:  Cover the frosting and refrigerate for about 45 minutes.

C is for Celebration

We are creating projects this week on Cutting Cafe using the Number or Alphabetic Window Card Tops Sets. I also used A-Z Is For Set 2 for the sentiment.

Using my Silhouette, I was able to create a quick and simple card.

I hope you enjoy this project and stop by the Cutting Cafe blog tomorrow and view the projects the DT created for this challenge and leave a comment for a chance to win three files of your own choosing.

Have a Bubbly Day

Hello! Today I have a fun card to share with you using Inky Antics 10968MC Spa Turtle stamp set. I think this would be so much fun to give to someone with some bubbly bath, lotions, etc. Maybe a good book and some chocolate too!

I used Irojiten Colored Pencils to color in the image, Mono Glue Pen to color in the bubbles and add glitter and Mono Adhesive Dots to adhere all the pieces together.

Pinned It Made It Monday Week 16

I'm still on a biscotti kick and have a couple more yummy recipes to share today. The first one I made was Coconut Biscotti from this pin. I did make some like the recipe said and then I drizzled dark chocolate on others for a "Mounds" flavor. The plain ones are great with tea and the drizzled chocolate with cocoa.

And then I made these.....Snickers Biscotti....oh me oh my, these are the best!!! I think right now these are my favorite so far. 

Here are the recipes:

Coconut Biscotti
courtesy of  Jen's Favorite Cookies

Coconut Biscotti

Cook time

50 mins

Total time

50 mins

Crunchy coconut biscotti, perfect for dipping in coffee or cocoa.

Category: Cookies

Serves: 20

Ingredients

• 10 T. butter
• 1¼ cups sugar
• 3 eggs
• 1 tsp. coconut extract
• ½ tsp. salt
• 1 T. baking powder
• 1 cup coconut
• 3 cups flour

Instructions

1. Melt butter, and combine with sugar, eggs, and extract. Mix well.
2. Add salt, baking powder, and coconut, and mix well.
3. Add flour, and mix until incorporated.
4. Divide dough in half. Flour your hands, and form each half into a loaf, about 12 to 13 inches long by 3 to 4 inches wide. Place both loaves on the same baking sheet, and bake at 350 degrees for 25-30 minutes.
5. Remove from oven, and let cool for about 30 minutes. (Leave oven at 350 degrees.) Place each loaf on a cutting board, and using a large serrated knife, cut thick slices diagonally.
6. Place slices on their sides on the baking sheet, and bake about 10 minutes. Turn each slice over and bake another 10-12 minutes.
7. Let cool completely. These will harden as they cool.

Recipe by at http://jensfavoritecookies.com/2013/06/03/coconut-biscotti/

Snickers Biscotti 

courtesy of The Monday Box

Snickers Biscotti (my changes are in red)

Snickers Biscotti Adapted from Alice Medrich’s Chewy Gooey Crispy Crunchy Makes about 40 biscotti Biscotti Ingredients: 2 cups all-purpose flour ½ cup unsweetened Dutch-process cocoa powder ½ teaspoon salt 2 teaspoons baking powder 4 ounces semi-sweet chocolate, chopped or broken into small pieces 8 tablespoons (1 stick) butter, room temperature 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract ½ cup semi-sweet chocolate chips ½ cup caramel bits (or caramel cubes chopped in 4-6 pieces each) ½ cup chopped peanuts (salted or unsalted according to taste) Icing and Drizzle Ingredients: 2 cups confectioners sugar 1 cup (about 24) unwrapped caramel cubes 2 tablespoons milk *instead of the caramels and milk, I used 1 cup of homemade caramel sauce 4 ounces semi-sweet chocolate, broken into small chunks ½ cup chopped peanuts Directions:               ·       Pre-heat oven to 300 degrees F. Line a baking sheet with parchment paper. ·        In the bowl of a food processor, combine the flour, cocoa, salt, baking powder, and chopped chocolate. Pulse until the chocolate is ground into the flour mixture. (Running the processor continually rather than pulsing will create too much heat and will melt the chocolate instead of finely grinding it.) ·        In the bowl of an electric mixer, cream together the butter and sugar. ·        Mix in the eggs and vanilla.  ·        Gradually add the flour mixture just until combined. ·        Stir in the chocolate chips, caramel bits, and peanuts. ·        Divide the dough in half and form two logs about 14” x 2”. Place on baking sheet at least 4” apart. The logs will spread. ·        Bake for 30-35 minutes. Logs should be firm but not hard. ·        Cool on a wire rack for 30 minutes. Leave the oven on. ·        On a cutting board using a serrated knife, cut each loaf into ¾ -1 inch slices. (If the slices are crumbling, let the loaf cool a little longer.) ·        Stand the slices, ½ inch apart, on a parchment lined cookie sheet. Bake for 30 minutes until the surface of the cookies is dry ( though, the chocolate chips and caramel bits will be gooey). ·        Cool  completely on a wire rack before icing. Icing Directions:  ·        Carefully melt the caramel cubes in a microwave safe bowl at medium power. Heat for 30 seconds, remove and stir. Continue to heat for 10 seconds then stir, until the caramel is completely melted. Be careful. Melted caramel is extremely hot. ·        In the bowl of an electric mixer with the whisk attachment, combine the confectioners sugar, melted caramel, and milk until smooth and spreadable. If the icing is too thick, add tiny amounts of additional milk until the desired consistency is achieved. ·        Use a butter knife or off-set spatula to spread the icing over the tops of the biscotti. ·        Place the chocolate chunks in a zip lock bag and microwave at medium heat for about 30 seconds until completely melted. ·        Cut a tiny piece of one bottom corner from the bag, then pipe zigzags over the caramel frosted biscotti. ·        Immediately sprinkle with chopped peanuts. ·        Allow to set firmly (at least 2 hours) before wrapping or storing. Stored at room temperature in an airtight container, Snickers Biscotti stay fresh for up to 3 weeks. Note: If you use natural cocoa powder instead of Dutch-process , use ½ teaspoon of baking soda instead of the baking powder. Packing tips: Double wrap pairs of biscotti in plastic wrap, cut sides together. Store in an air tight container or zip lock bag. Snickers Biscotti travel well in cool weather. Do not send frosted biscotti in hot weather.

Hopping with Elizabeth Craft Designs

I was first introduced to Elizabeth Craft Designs at my first CHA. I loved the peel off stickers and how easy it was to color the designs with Tombow's Dual Brush Pens. So needless to say I am so excited to be hopping with them this week.

If you came from Jacqueline Smith's blog you are in the right spot. If not, you will want to start at the beginning HERE.

Els was so generous and sent us the loveliest pack of various Peel Off Stickers as well as a pkg of watercolor paper, an embossing folder and word cutting die.

I wanted to use a little bit of everything she sent so here are my creations for this hop. First off, I love bee/honey images. I think it comes from my name being Debbie and meaning "industrious one", that it just makes a great fit. So, I chose to create this with the Peel Off Sticker Sheet called Lady Bugs (although it also has bees and butterflies on it). I rec'd the sheet in gold. It also comes in silver and black. I am definitely needing more of these sheets! I ♥ these bees (and the butterflies and lady bugs)!!

I stuck the bee sticker on 90# Water Color Paper and colored the bee yellow and black using Tombow's Dual Brush Pens: 993, N75, N45 and blender pen. The pens blend beautifully on this paper! I made another notepad holder using the above items as well as Tombow's Xtreme Adhesive.

For my second project, I created a card using Elizabeth Craft's Congratulations die & Swirly Curves Embossing Folder. After embossing the background piece, I brushed white ink on to make the design pop more. I used Xtreme Adhesive to adhere the embossed piece, Mono Adhesive Dots to adhere the ribbon and Power Tabs on the flower and button.

Now for the fun part...  Here is a look at all the goodies you can win.

Elizabeth Craft Designs:

Selection of Peel-Off stickers

Watercolor Paper

Double Sided Adhesive Sheets

Congratulations die

Stand Up Helpers die set

Warm Diamond Silk Microfine Glitter

 

Tombow:

Xtreme Adhesive
Dual Brush Pen Set, 10 Retro

In order to enter to win the prize, please comment on all the Design Team’s projects this week as well as “Like” TombowUSA and Elizabeth Craft Designs on Facebook. The winner will be announced on Monday April 21^st  at 3:30 P.M. EST.

Thank you so much ECD for all the goodies you sent us! Now it's time to head over to Mary Prasad's blog to see what she created for this hop.

Here is the line up for the 3 day hop:
Friday April 18th:
Tombow Blog
Candy Spiegel

Jacqueline Smith 

Debbie Fisher
Mary Prasad

Raquel Mason
Saturday April 19th:
Tombow Blog
Debra Hensley

Rita Edwards
Melissa Cash

Helen Cryer
Jennie Garcia
Sunday April 20th:
Tombow Blog
Frances Byrne

Kelly Booth

Marie Browning
Karen Aicken

Els van de Burgt

Frugal Friday 4-18

I dried clothes on the line again and decided not to post that anymore as that is something that I do all the time when I can.

*earned $50 in Walmart swagbucks that I used to buy a ceiling fan. We've been needing one to replace the one we have for some time now. I had been saving up points to use for just this and was excited when I went to Walmart that the fan I had been saving for was marked down from $75 to $59, so only had to pay $9 for the fan.

*also earned $20 swagbucks that I cashed in for Amazon dollars.

*watched Cupcake Mayor on Hulu for free...I liked the movie: good, clean, fun based on a true story

*shredded cheese on sale for $1.29/bag with coupon

*joined Freebies Frenzy and have rec'd...
Jergen Body Perfecting Skin Cream
Lipton Natural Energy Tea
Nivea Extended Moisture sample

Cutting Cafe Configuration Box

This week on the Cutting Cafe, the DT is creating projects using the Configuration Box file or the Large Gift Box.

I chose to try the Configuration Box. The 2" depth was too much for me as I knew I didn't have enough things to fill it up so after cutting all the pieces, I trimmed 1" off all the sides. I now see one other DT member folded her sides in half, so I want to try that next time.

I love the song "Beautiful Things" by Gungor, so went with that theme. You can listen to the song here. I typed most of the words to the song for the center of the box, then typed a fitting verse for another section.

Two of the box pieces I put in backwards and cut designer paper to be the majority of the design.

All of the papers are from a paper kit I got from Hobby Lobby by Bo Bunny. Here I added one of the paper flowers that I made for a previous challenge using the Paper Flower file, a cut up paper daily, a ticket, and beaded pin. I don't know who makes the ticket or pin, they were items that were given to me. I have a box filled with little things like this that I get out from time to time to add embellishments to my projects.

After I cut all the boxes, I cut the patterned paper and adhered to each of the inside sections.

In this section, I added another of my paper roses, daily pieces, verse that is typed and cut with Nestibilities die, hand crocheted flower, and Basic Grey button.

I also used the following Tombow products for this project: Mono Multi, Xtreme, Mono Adhesive Dots, Power Tabs, and Foam Tabs.

I hope you enjoy this project and stop by the Cutting Cafe blog tomorrow and view the projects the DT created for this challenge and leave a comment for a chance to win three files of your own choosing.

Pinned It Made It Monday Week 15

I have a bit different pin to share with you today. I tried my hand at homemade liquid soap. I was bummed when it didn't look like it worked, but you have to let it set and completely cool before it thickens.

While it DID thicken, it is kinda sticky, so we just mixed it with some liquid soap that we already have and it is fine, so it's just helping stretch the bought liquid soap.

This is the pin and this is the recipe post. You just use a bar of soap (I used a bar we had made ourselves), glycerin and water. I also added some orange oil that I had purchased to make scented soap.

Here is where I grated the soap

and then here where I stirred in the water, glycerin and scented oil.

Blog Hop with Regina

WOOHOO!!!! Tombow is Blog Hopping with Guest Designer Regina Easter! Regina is the owner of Cutting Cafe and you all know how much I love her Digi and Cutting files!

Since we are hopping with Regina, it was only fitting that I use her files for today's project. The hardest part was choosing what file(s) to work with! I changed my mind so many times, but since Easter is coming up and I needed more "baskets" to fill with goodies for the special people in my life, I decided to make another scallop basket like these I did here.

  

I used Cutting Café's Circle Scallop as well as Bunny Trio Card & Bunny Shaped Card files to create this fun Easter basket.

In order to enter to win the prize shown below, please comment on all the Design Team’s projects this week as well as “Like” TombowUSA and The Cutting Café on Facebook. Tombow will announce our winner on Monday April 14^th at 3:30 P.M. EST!

Xtreme Adhesive

Refill, Xtreme Adhesive

MONO Adhesive Removable

Refill, MONO Adhesive Removable

Now it's time to head over to Melissa's blog to see her fantabulous creation!


Here is the line up if you need it:
Tombow Blog
Debbie
Melissa
Jennie
Marie
Regina Easter
Tombow Blog


I am linking this up to DL Art's April Challenge

Cutting Cafe Egg Goodie Box

It's an Easter Themed Week on Cutting Cafe. We are finally having some warmer weather (suppose to be 80° today!!!!) that it is easier now to think in terms of Easter...just last week we had snow!

I chose to use the Egg Goodie Box file from our choices of Easter files to use. I love the bunny cutout option for the top of the box.

I distressed all the edges as well as the bunnies tail (pom pom ribbon from May Arts) with tea dye ink.

I also used the zig zag option for the side of my box.

Remember to head over to the Cutting Cafe blog in the morning and leave a comment for a chance to win 3 files of your own choosing.

I am linking this up to DL Art's April Challenge

May Arts Retro Color Craft Challenge

I am so excited that I was chosen to create a project for May Arts Retro Color Craft Challenge and had so much fun! I really love how my project came out. We had such gorgeous colors and yummy ribbons to work with. This is the Pinterest inspiration we had to go on..

and here are the ribbons we got to choose 4 from:

I chose to make this "Choose Joy" banner for my project. The ribbons/colors just say "joy/happy" to me. 

I cut the background banner pieces from Pretty Paper Pretty Ribbons' Simple Banner Shapes at 4" x 5 3/8", then reduced the size to 3.5" x 4.75" and cut the top pieces. I adhered the top to the bottom banner pieces with Tombow's Mono Adhesive Removable and then sewed them together. The removable adhesive held the pieces together while I sewed and doesn't gum up my sewing machine needle. I then glued each piece to some chip board (AKA cracker box) with a Mono Glue Stick.

Then using Mono Adhesive Dots, I adhered May Arts 1.5" Lace Ribbon (some I already had on hand) across the center of each banner and then adhered a strip of Faux Suede Ruffle and Elastic Sequin Center ribbons on top of the lace.

I created the rosettes with Tim Holtz large rosette die and with Mono Multi Liquid Glue added some tinsel rope behind each rosette and the Pink Pom Poms to the points of each pennant.

The rosettes were attached to the pennant pieces with Power Tabs. The letters that spell "JOY" were cut 4 times with plain cardstock and once with patterned paper using my Silhouette and Jester font. They were layered with Mono Adhesive Dots, covered the top with Mono Aqua Liquid Glue and then covered with glitter. Using Xtreme adhesive, I adhered the letters to the center of each rosette. For the "J" I typed the word "choose" on some patterned paper and then hand cut it in a banner shape and sewed to a coordinating piece of designer paper. Punched a hole in one end and tied to the "J" with Elastic Sequin Center ribbon.

To finish the banner off, I punched holes in the top corners, ran Sheer/Ruffle Edge Ribbon through and then tied some bows and adhered with Power Tabs.

Be sure to stop by the May Arts blog here to leave a comment on your favorite project for a chance to win 2 rolls of ribbon of your choice.  

I am linking this up to DL Art's April Challenge

BFB I Like Giving by Brad Formsma

I received I Like Giving from Blogging for Books in ebook form.


This book is filled with lots of stories about people who went above and beyond in their giving and really made me think about ways I could give more. It's more than just giving financially and the stories share how the giver was blessed as much, if not more, than the one who received.

I really enjoyed reading this book and think you would like it as well.

I received this book for free from WaterBrook Multnomah Publishing Group for this review.

Pinned It Made It Monday Week 14

This week I have a couple more biscotti recipes to share with you that I have pinned.

The first one is Peanut Butter Chocolate Chip. Very yummy and a keeper

 The recipe calls for chocolate and peanut butter chips, but I didn't have peanut butter chips so left them out. I spread melted chocolate bark on the tops of them and then added some peanut butter to white bark and drizzled that on top

The next batch I made was Brownie Biscotti. Another very yummy treat, but will do some changing up on the recipe for the next batch. This is very crumbly and I don't think the butter to dry ingredients ratio is very good, so when I figure that out, I will share. But the flavor is so good! This recipe calls for almonds and I love the crunch.

We are not coffee drinkers, but these both are great with hot chocolate, not so much with hot tea.

Have you made anything you've pinned lately? I would love to hear about it.

Peanut Butter Chocolate Chip Biscotti

Yield: 5 dozen cookies

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients:

Ingredients:
10 tablespoons unsalted butter
2 ½ cups all-purpose flour
2 ¾ teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1 ¼ cups sugar
2 teaspoons pure vanilla extract
1/2 cup smooth peanut butter, room temperature
1 ¼ cups dry roasted peanuts
3/4 cup semi sweet chocolate chips
3/4 cup peanut butter chips

Directions:

Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper.
In 10-inch skillet over medium-high heat, heat butter until melted, about 2 minutes. Continue to cook, stirring constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and let cool slightly.
In a medium bowl, whisk together flour, baking powder and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until light and pale in color, about 2 minutes. Gradually add the sugar while the eggs are beating. Add the browned butter and vanilla and beat until combined, about 30 seconds. Add the peanut butter and mix until combined. Add the flour in two batches and beat until just combined. Scrape down the bowl and fold in the peanuts, chocolate chips and peanut butter chips.
Divide the dough into thirds and place each portion on a separate baking sheet. Using slightly moistened hands, shape each portion into a log about 15 inches long and 2 inches wide. Smooth the surface of the dough. Bake for 20 to 25 minutes until firm and golden brown along the edges. Let cool on the pan for 10 minutes.
Lower the oven temperature to 325 degrees F.
Using a serrated knife, cut the log into ½-inch slices and set them on the baking sheet cut sides up. Bake for 8 minutes. Flip the cookies over and bake 8 minutes more. Remove the pan from the oven and cool on a wire rack for 5 minutes. Transfer the individual biscotti to a rack to cool completely. The biscotti will keep in an airtight container for up to 2 weeks.

Source: adapted from The Little Red House, originally from Food Network 

Brownie Biscotti

36 ServingsPrep: 20 min. Bake: 50 min. + cooling

Ingredients

• 1/2 cup butter, melted
• 3 eggs
• 2 teaspoons vanilla extract
• 2-1/2 cups King Arthur Unbleached All-Purpose Flour
• 1-1/3 cups sugar
• 3/4 cup baking cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup unblanched almonds, toasted and coarsely chopped
• 1/2 cup miniature semisweet chocolate chips
• DRIZZLE:
• 1/2 cup white baking chips
• 1-1/2 teaspoons shortening

Directions

• In a large bowl, combine the butter, eggs and vanilla until well
• blended. Combine the flour, sugar, cocoa, baking powder and baking
• soda; gradually add to butter mixture just until combined (dough
• will be crumbly).
• Turn dough onto a lightly floured surface; knead in almonds and
• chocolate chips. Divide dough in half. On an ungreased baking sheet,
• shape each portion into a 12-in. x 3-in. log, leaving 3 in. between
• the logs.
• Bake at 325° for 30-35 minutes or until set and tops are cracked.
• Cool for 15 minutes. Carefully transfer to a cutting board; cut
• diagonally with a serrated knife into 1/2-in. slices.
• Place cut side down on ungreased baking sheets. Bake for 20-25
• minutes or until firm and dry. Remove to wire racks to cool.
• For drizzle, in a microwave, melt vanilla chips and shortening at 70%
• power for 1 minute; stir. Microwave at additional 10- to 20-second
• intervals, stirring until smooth. Drizzle over biscotti. Yield: 3
• dozen.