It's a Wicked Good Life!

I originally wanted to post this recipe around Valentine’s.  But then I got sick and didn’t post anything for a while.  However, I did have a couple before I got sick and yummy!  There is a reason one of Ben & Jerry’s most popular ice cream flavor’s is Cherry Garcia.  It is one of my favorites as well.  I love the silky vanilla ice cream broken up by chunks of chocolate and cherries.  Baking Bites had a recipe for Cherry Garcia Biscotti, but I really like the base recipe that I’ve adapted from The Galley Gourmet.

For this recipe I broke out my vanilla sugar.  Yes, I have vanilla sugar.  In fact I have many different kinds of sugar in my cabinets.  I love a flavorful sugar that is more than just sweet.  Thus, I have multiple shades of brown sugar, maple sugar, crystallized honey, regular sugar, fine sugar, granulated, chunks of sugar…etc. etc. Obviously, I have a problem.  Vanilla sugar is easy to make.  If you use vanilla beans save them once you use the seeds.  Break them up and put them into a jar with sugar.  A couple weeks later you have vanilla flavored sugar.  You can add sugar to the jar as needed.  I tend to use it in cookies or other desserts when I want a more pronounced vanilla flavor.  I used it here to help recreate that silky vanilla flavor that is in the ice cream as the base of the biscotti.

A note about the plate in the picture:  After my grandfather died and my grandmother moved to Maine she gave this plate along with a number of her other china pieces to me.  

Cherry Garcia Biscotti

2 cups unbleached all-purpose flour

1 teaspoon baking powder

1/4 teaspoon kosher salt

1 cup granulated vanilla sugar (if you don’t have this use regular white sugar add additional vanilla)

6 tablespoons (3oz) unsalted butter at room temperature

2 large eggs at room temperature

1 tsp vanilla extract

½ cup dried cherries (I like sour cherries, but Bing are traditional)

½ cup dark chocolate chips or chunks

Preheat the oven to 325º. Line a large baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, cream the butter, vanilla sugar, and vanilla extract until light in color and fluffy. Scrape down the sides of the bowl and add the egg, beating well. Add the second egg and beat again. Scrape down the sides. Mix in the dry ingredients. Add the cherries and chocolate and mix until just combined.

Divide the dough in half and shape each half into a 12-inch long, 1 1/2-inch wide log. Transfer the logs to the baking sheet. Or divide and drop onto the baking sheet and form there.  Bake until golden brown (dough will spread), about 35-40 minutes. The dough will be slightly soft to the touch. Allow the dough to cool on the baking sheets for 20 minutes. Maintain the oven temperature.

Carefully transfer the logs to a cutting board. Using a sharp or serrated knife, cut a sliver off each end (those can be nibbled on). Cut the logs into 3/4 -inch wide diagonal slices. Place the biscotti cut side down on the baking sheets. Return to the oven and bake for another 15-20 minutes. Biscotti will still be barely soft in the center, but they will harden as they cool. Cool on the baking sheets. Store in an airtight container.

Adapted from Galley Gourmet and Baking Bites

I currently have a MAJOR obsession with all things maple.  My biscotti obsession is well documented so the fact that I’ve combined the two shouldn’t come as too big of a surprise to anyone.  

So let’s get a couple things straight right off…

1. I mostly grew up in Maine, it is home.
2. This means that I only eat REAL maple syrup
3. Preferably from Maine, but really as long as it is the real thing I can’t be too picky as I currently live in the midwest.
4. Let me repeat…there is no fake Mrs. who-ever in a cute little squeeze bottle sitting in my fridge 
5. I also have a bag of maple sugar among my collection of sugars.  Yes, I have a collection of sugars…we can discuss my obvious issues later.
6. While I have both grade A and grade B syrup, the grade B is the go to bottle.  It’s the good stuff.  I know the the whole maple grading system seems out of whack.  The perfectionist-nerd in me would FREAK out at getting a B versus an A in something, but in this one case grade B gets all the love.

Let me make a serving suggestion for this biscotti.  If you don’t drink coffee ignore it, but if you do:  get yourself some Highland Grogg to go along with your biscotti nibbling.  This flavor of coffee has maple syrup tones in it and yummy!  I only had decaf in that flavor (kept on hand for the pregnant and non-caffeine drinkers I know) but I’ll be getting some of the real stuff asap to go with these lovelies.

A note about the glaze…This is where the recipe gets a little squishy.  You can add more powdered sugar and make an icing to drizzle etc.  However, I’m not a big fan of “icing”.  For some reason I don’t have an issue with glazes.  Depending on your temperature you may have to fiddle a bit to get the right consistency.  

Majorly Maple Biscotti

• 1/4 cup butter, softened
• 1/4 cup light brown sugar
• 1/4 cup maple sugar
• 1/2 cup grade B maple syrup
• 2 eggs, at room temperature 
• 1/2 tsp vanilla extract
• 1 1/2 tsp maple extract/flavoring
• 2 3/4 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp Mexican/Ceylon cinnamon (this is optional.  Mexican cinnamon has a light slightly floral quality which I think goes well with maple.  However, you can omit it or add regular)
• 1/4 tsp salt

Glaze (approximation)

• 1/4 cup powdered sugar 
• 3 TBSP maple syrup
• 1 TBSP water

Preheat the oven to 350 degrees.  Line a rimmed cookie sheet with parchment paper and set aside.

In a medium sized bowl mix together flour, baking powder, baking soda, cinnamon and salt.

In the bowl of an electric mixer cream the butter with the light brown sugar and maple sugar.  Add maple syrup, vanilla extract and maple extract/flavoring and mix on medium to combine.  Add eggs, one at a time mixing in and scraping down the sides of the bowl between additions.  

Add the flour mixture and mix until just combined.  Divide dough in half and form into two logs approximately two inches wide and 1 inch thick.

Place them on the prepared cookie sheet and bake for 25-30 minutes or until set in the middle.  Cool slightly and then cut into 1 inch slices.  Place biscotti standing up back on the cookie sheet and bake for an additional 15-20 minutes.  Biscotti will continue to crisp up as it cools.  Cool completely.

For the glaze mix powdered sugar, maple syrup and water together until completely combined.  Dip one side of the biscotti in the glaze and set back on the parchment paper until set.

Store biscotti in an airtight container.  Biscotti will last up to 3 weeks.

It’s after Christmas so you all should be running to the store to buy up the candy-canes which are bound to be on sale.  Then you can go home and make some of this biscotti.  If I was in Ohio I would be going out to get some myself.  Peppermint or   are most often associated with Christmas but I think these biscotti are definitely good enough to make more often.

I got the recipe for the Candy Cane Biscotti from The Galley Gourmet.  You can get her recipe here.  I used pre-crushed candy cane pieces and added a drop of peppermint oil.  I also used vanilla candy coating instead of the white chocolate and shortening. 

For the Double-Chocolate Peppermint Biscotti I slightly adapted a recipe from Better Homes and Gardens 100 Best Cookies. 

• 1/2 cup butter, softened
• 2/3 cup sugar
• 1/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 tsp peppermint extract
• 1 3/4 cup all-purpose flour
• 4 ounces dark chocolate mint chips (or 4 ounces chopped bittersweet chocolate)
• 8 ounces vanilla-flavored candy coating, melted
• 1/4 cup crushed peppermint candies

Line a large cookie sheet with parchment paper and set aside. 

In a large bowl beat butter with an electric mixture on medium to high speed for 30 seconds.  Add sugar, cocoa powder, baking powder, and salt.  Beat until combined, scraping side of bowl occasionally.  Beat in eggs and peppermint extract until combined.  Beat in the flour and then stir in the chocolate mint chips (or chopped bittersweet chocolate).

Divide the dough into two portions and form into two logs  about 2 inches wide on the cookie sheet.  Chill the dough on cookie sheet in the refrigerator for 30 minutes. 

Preheat the oven to 375 degrees. 

Bake for 15 -18 minutes or until a toothpick inserted near center comes out clean.  Cool for 20 minutes.  Reduce temperature to 325 degrees.

Using a serrated knife, cut loaves into 1/2 inch slices.  Place slices standing up on cookie sheets.  Bake for around 15-20 minutes until crisp and dry.  Transfer to wire racks; cool. 

Dip one long side of the biscotti into melted candy coating.  Sprinkle with crushed candies.  Place on wax paper and let stand until coating is set.

Layer cookies between sheets of waxed paper in an airtight container; cover. Sore at room temperature for up to 2 weeks or freeze for up to 3 months. 

Despite yesterday’s Indian Summer weather, the cold gloom of the fall Midwest has begun to settle in around me.  I would prefer to hibernate until Spring when living in the Midwest seems more tolerable (okay so I’m cranky because once again I’ve missed the beautiful fall of New England…because I live in Ohio not Maine anymore…sorry just wicked grouchy today).  But I know for a fact that my kiddos or husband are not about to let me sleep in let alone sleep until Spring no matter how much I would like to do so.

So instead I run the coffee pot or the tea pot non-stop and make some biscotti.  I’ve given up on apple biscotti for the moment.  All creations turned out either not apple-y or never really got crunchy.  So I moved on to orange biscotti.  These are great on there own, but would also (according to my husband) go really well with any citrus-y tea (I wouldn’t know as I only drink chai or really strong cinnamon tea).  I think they are great with pumpkin spice coffee…yum-O!

If you were interested in having these with hot chocolate you could add a handful (or two or three) of mini chocolate chips to the batter, or dunk them in some melted chocolate when they are cool.

Orange Biscotti

 2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon kosher salt

1 cup white granulated sugar

zest of 4 oranges (5 if they are small)

6 tablespoons (3oz) unsalted butter at room temperature

2 large eggs at room temperature

1/2 teaspoon pure vanilla extract

juice of ½ an orange if large whole if small

1/4-1/2 orange extract (higher amount if you don’t have oil)

3-4 drops orange oil

Place 1 cup sugar in a bowl.  Zest oranges into the bowl.  Rub together with a fork or your fingers to release oil into the sugar.  Let set for 10 minutes.

Preheat the oven to 325º. Line 1 baking sheets with parchment paper. 

In a medium bowl whisk together the flour, baking powder, and salt, set aside.

In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, cream the butter and sugars until fluffy. Scrape down the sides of the bowl and add the egg, beating well. Add the 2nd egg and beat again. Add orange juice and beat again. Scrape down the sides. Mix in the vanilla, orange extract and oil and then the dry ingredients.

Divide dough in half and form (on floured surface) into two logs of 9-inches long and about 1 1/2 inches wide. Place logs on baking sheet (with at least 2 inches spacing between side of pan and other log). Bake until golden brown (dough will spread), about 35 minutes. The dough will be slightly soft to the touch. Allow the dough to cool on the baking sheets for 20 minutes. Maintain the oven temperature.

Carefully transfer the logs to a cutting board. Using a sharp or serrated knife, cut a sliver off each end. Cut the logs into 3/4 -inch wide slices.  Place the biscotti standing up on the baking sheets and bake for 15-20 minutes.  Take biscotti out and cool on baking sheets. Store in an airtight container.

As you may have noticed from my last posted I’m on a bit of a biscotti bender.  I’ve recently made Vanilla Bean Biscotti (recipe in earlier post), pumpkin biscotti and a couple tries at Apple Biscotti that really tastes apple-y.  The pumpkin and apple biscotti recipes are still under revision, but I did have a gingerbread biscotti that turned out well.  I can’t remember where I saw the original inspiration for this recipe, but I made some significant changes.  My mom is coming into town tomorrow and she loves a crispy cookie so I’m guessing she will enjoy these, particularly as she doesn’t like “normal” gingerbread cookies because they are too soft.

Gingerbread Biscotti

• 1 TBSP ginger paste (can be from a jar or homemade)
• 1 TBSP ground ginger
• 1/2 tsp ground allspice
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp kosher salt
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 6 TBSP butter, at room temperature
• 2 large eggs, at room temperature
• 3 TBSP light molasses
• 2 3/4 cup flour
• 1 1/2 tsp baking powder

In the bowl of an electric mixer, combine ground ginger, allspice, cinnamon, nutmeg, salt, sugar and brown sugar and butter.  Beat until light and creamy.  Beat in eggs, one at a time, followed by molasses and ginger paste.  Beat until mixture is smooth.  Sift flour and baking powder into the butter mixture; beat until just blended.

Divide dough in half.  On a sheet of wax paper, drop the dough by spoonful into a log.  Wrap wax paper around the log to form a loaf 1/2 inch thick, 2 inches wide and 12-14 inches long.  Repeat with remaining dough.  Chill in the refrigerator for 2-3 hours (Dough will keep 1 week in the refrigerator if tightly sealed).

Preheat oven to 325 degrees and position rack in the center of the oven.  Line a baking sheet with parchment paper.  Unwrap logs and place them on the baking sheet.  Bake for 30 minutes or until loaves are set.

Cool for 10 minutes and then using a cutting board and sharp knife cut each loaf into 3/4 inch slices.  Place slices upright on the baking sheet and return to the oven for 10-20 minutes (depending on the crispiness you like).  Remove biscotti from the oven and transfer to a wire rack to cool completely.  Store at room temperature in an airtight container.  

I’ve been craving some biscotti to go with my fall/winter flavored coffees or to just nibble on here and there.  I had some left over pumpkin puree left from my pumpkin gingersnap cookies to decided to try these biscotti.  They are a bit more chewy rather than crunchy so I would either cook them a little longer or let them sit out a bit next time.  However, the flavor is quite lovely!

I made these with Miss Maya this afternoon.  I must say yummy!  They are more delicate than those I’ve baked in the past but I really like them because you can eat them “straight” without the usual cup of coffee/tea to dunk them in!

Not too long ago I started trying out recipes for biscotti because my husband really enjoys them.  I’ve not been a huge fan in the past because I usually feel like I’m eating sawdust with many of the store or cafe varieties I’ve tried.

I’ve written before about Galley Gourmet’s biscotti which it turns out I adore, and I thought I would try my hand at making up some of my own recipes.  I wanted them to be good for eating during the summer with either a cold glass of tea or lemonade instead of hot coffee or tea.  So far, friends who have eaten them have enjoyed them, so I figured it would be safe to share them here.  A note:  I like spicy gingery-cinnamon packed chai tea so if that isn’t you, reduce some of the spices or leave out the powdered ginger.  I also like really lemon-y things and I feel that the lemonade biscotti bring that “punch” of flavor.  Robert wasn’t as in love with the lemon sugar, but all other taste testers loved it.  I think it is like drinking lemonade from a lemon-sugar crusted glass.  I hope you enjoy!  Let me know either way…

Chai Spiced Biscotti

• 2 cups all purpose flour

• 1/2 TBSP ground cinnamon
• 3/4 tsp cardamom 
• 1/4 tsp clove
• 1/4 tsp ground ginger
• pinch of nutmeg

• 1 teaspoon baking powder

• 1/4 teaspoon kosher salt

• 1/2 cup white granulated sugar

• 1/2 cup firmly packed light brown sugar

• 6 tablespoons (3oz) unsalted butter at room temperautre

• 2 large eggs at room temperature

• 1 teaspoon pure vanilla extract

• 1/2 tsp grated fresh ginger

Preheat the oven to 325º. Line 1 baking sheets with parchment paper.  

In a medium bowl whisk together the flour, cinnamon, cardamom, clove, ground ginger, nutmeg,  baking powder, and salt.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, cream the butter and sugars until fluffy. Scrape down the sides of the bowl and add the egg, beating well. Add the second egg and beat again. Scrape down the sides. Mix in the vanilla and ginger.  Then the dry ingredients until just incorporated.  

Divide dough in half and form (on floured surface) into two logs of 9-inches long and about 1 1/2 inches wide.  Place logs on baking sheet (with at least 2  inches spacing between  side of pan and other log).   Bake until golden brown (dough will spread), about 35 minutes. The dough will be slightly soft to the touch. Allow the dough to cool on the baking sheets for 20 minutes. Maintain the oven temperature.

Carefully transfer the logs to a cutting board. Using a sharp or serrated knife, cut a sliver off each end.  Cut the logs into 3/4 -inch wide slices. Place the biscotti standing up on the baking sheets. Return to the oven and bake for another 20 minutes. Biscotti will still be barely soft in the center, but they will harden as they cool. Cool on the baking sheets. Store in an airtight container. 

Lemonade Biscotti

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt

• 1 cup white granulated sugar

• zest of 4 lemons
• 6 tablespoons (3oz) unsalted butter at room temperautre
• 2 large eggs at room temperature

• 1/2 teaspoon pure vanilla extract

• juice of 1 lemon
• 1/4-1/2 lemon extract (higher amount if you don’t have oil)
• 3-4 drops lemon oil
• 1 1/2 TBSP granulated sugar
• 4 packages of True Lemon

Place 1 cup sugar in a bowl.  Zest lemons into the bowl.  Rub together with a fork or your fingers to release oil into the sugar.  Let set for 10 minutes.

Preheat the oven to 325º. Line 1 baking sheets with parchment paper.  

In a medium bowl whisk together the flour, baking powder, and salt, set aside.

In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, cream the butter and sugars until fluffy. Scrape down the sides of the bowl and add the egg, beating well. Add the 2nd egg and beat again. Add lemon juice and beat again. Scrape down the sides. Mix in the vanilla, lemon extract and oil and then the dry ingredients.

In a small bowl mix together 1 1/2 TBSP sugar and True Lemon.  Set aside.

Carefully transfer the logs to a cutting board. Using a sharp or serrated knife, cut a sliver off each end. Cut the logs into 3/4 -inch wide slices.  Place the biscotti cut side down on the baking sheets. Sprinkle with lemon sugar. Return to the oven and bake for another 10 minutes.  Take biscotti out and turn pieces over.  Sprinkle with lemon sugar and bake an additional 10 minutes.  Take biscotti out and cool on baking sheets. Store in an airtight container.