With the weather on the cooler side for May (I’m not complaining. I welcome the cool-down, and the rain. Yes, I said rain! Though it was probably more of a sprinkling…), I wasn’t feeling a slushy margarita, but what I was feeling was Carne Asada and Mexican Corn, aka Elote!

I LOVE carne asada! Love. It.  Carne asada (simply meaning ”grilled beef”), is my go-to 90% of the time when ordering taco’s and burritos.  One thing I’ve never put much thought into was the cut of meat that is used for this moist and flavorful grilled goodness.  In the past I’ve seen thinly sliced beef labeled carne asada in grocery store meat departments. But not today. I was dumbfounded. While reaching for my phone to do a little research the butcher must have noticed how lost I was and offered assistance.  She referred me to a boneless roast claiming that most use it when preparing carne asada. Not knowing any different, I took the butchers advice and her offer to thinly slice it for me. I was once again back on track.

As noted below, the recipe for this marinade yields enough for 5-6 pounds of beef. Only picking up about 2 pounds, I decided to marinate some colorful bell peppers and onions to go with tonight’s meal and some thinly sliced boneless chicken breasts for Pollo Asada later in the week.  I love only having to cook a few times a week and enjoying the benefits the other nights!

Carne Asada, Grilled Peppers & Onions and Mexican Corn!

Carne Asada Marinade

(this recipe yields enough marinade for 5-6 pounds of meat and can easily be halved or doubled)

1/4 cup vegetable oil
1/2 cup red wine vinegar (can substitute with white vinegar)
1/3 cup lime juice (can substitute with lemon juice)
1 cup water
2 tablespoons peeled fresh garlic, crushed
1 tablespoon white pepper
1 1/2 tablespoons salt
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon Mexican oregano
1/4 teaspoon ground cloves
1/2 orange, sliced
1/4 bunch cilantro, chopped (no stems)

Mix the above in a bowl and pour over thinly sliced beef (or chicken) in a covered dish or freezer sized plastic bag. Marinate at least 1 hour, up to 24 hours. Discard marinade and grill meat until browned and cooked through. Serve with your favorite accompaniments. I enjoyed mine alongside Mexican Corn, grilled peppers & onions in a tortilla with a squeeze of lime.

Although I’m not a huge ice-cream fan, seems that as I too am trying to eat healthier, I’m craving ice-cream. Go figure. That which we cannot have… we want more of…   This recipe was inspired by another blog a few weeks back. I wish I could remember which one so I could give proper credit. If they happen to see this post, thank you for the awesome idea!

I know it sounds odd to have healthy and ice-cream within the same sentence, but with the ingredients used, you’ll see why this sweet and delicious treat will satisfy the craving without the ill feelings of guilt from breaking your diet. And bonus, you could swap out banana for any fruit of choice!!

Banana Pecan Ice-Cream!
(I scooped it before it was completely set.)

Healthy Banana Pecan Ice-Cream

4 bananas, peeled wrapped in plastic and frozen
1 (5.3 ounce) container Oikos Non-Fat Vanilla Greek yogurt
Splash of vanilla extract
Splash of milk (I used 2%, use whatever you have on hand)
Chopped pecans

Chop the frozen bananas into chunks and put into a blender or food processor. Add yogurt, vanilla and milk and blend until smooth. Pour into a freezer safe bowl and stir in pecans. Put in the freezer and allow to set.  Scoop into a bowl and serve! If feeling like bending the rules a bit, drizzle with a little caramel topping or top with naturally sweet berries.

Banana Pecan Ice-Cream with Caramel!

This ice-cream tastes just like a frozen banana, less the chocolate. Healthy eating doesn’t mean tasteless or boring dishes. Healthy eating can be just as fabulous tasting and filling as the unhealthy, it just entails a little more creativity and thinking outside the box!

After touring the grounds of Castello di Amorosa and cruising thru the mustard covered fields of the Silverado Trail, we ended our day with dinner at Morimoto Napa on the river.  Morimoto Napa was opened by Iron Chef and Iron Chef of America, Chef Masaharu Morimoto in 2010. Reservations are hard to come by, especially when attempting to make them 4 days ahead, but bonus, they serve a full menu in the bar.  We arrived just prior to 5pm and were able to find a few seats at the bar. The restaurant was quiet and fairly empty and then all of a sudden it was hoppin’! It was crazy how busy they became in such a short period of time.

Dining at Morimoto Napa was a fabulous experience.  There is a lounge and dessert bar just within the entrance. You walk thru the serving end of the kitchen when heading to the bar, sushi bar, dining and patio areas. It was fun to see into the kitchen and hear all the hustle & bustle. The staff was all very friendly, attentive, and knowledgeable of the dishes and cocktails they were serving.

To kick the evening off, I sipped on a Pom Pom… Pomegranate, lychee liquor and citrus. I believe there was vodka in there too, but don’t really remember. I really should take better notes.

To start, I ordered the Butter Lettuce Salad with Crispy Pork Belly, Potato Crouton & Spicy Tobiko. Oh. My. Goodness. Although I would have loved more pork belly (I mean really, who doesn’t want more pork belly!?) , this salad was fantastically delicious! The dressing was light, the butter lettuce crisp and the potato croutons were on the edge of being crispy on the outside and were soft and delicate on the inside. Perfect.

Tina ordered the Wagyu Flatbread. I’m kicking myself now for not taking a bite. Especially after seeing this picture. Tina raved about how delicious her starter choice was!

We shared an order of Spicy Tuna and Tempura Shrimp with Asparagus Rolls. The rolls were fresh and very tasty!

When the Hamachi Tartare arrived, we were dumbfounded. I’m accustomed to tartare being served in more of a diced form. After our server described how this dish was to be eaten, we had to ask for additional instructions. LOL! Using one of the two paddles in the front of the dish, you scrape off a bit of the tartare and dip it into your accompaniment(s) of choice. The tartare was decadent and the presentation beautiful.

Just as we were preparing to check out the dessert menu, these succulent, fall of the bone, sticky-sweet ribs appeared. Out of no where. When we told our server they weren’t ours, that we hadn’t ordered them, she kindly responded, “they’re from the kitchen.” Alrighty then! Without sparing a moment, we dove right in. Luckily these ribs also came with a side of wonderfully warm towels to clean our hands.

For dessert we tried the Doughnuts that came with two dipping sauces, Molasses and Honey and a variety of Asian inspired sugars. The ones I remember off the top of my head are wasabi and lavendar. I don’t recall the other two. The thought behind this dish is that you dip the doughnut into the Molasses or the Honey and then into one of four sugars. These hot cinnamon-sugar dusted doughnuts were amazing. Amazing!

I had been wanting to try Morimoto Napa for some time and am so happy that I finally went. What a fabulous meal enjoyed with even greater company. Although on the pricy side, I’d highly recommend trying Morimoto Napa when in the area. It’s a dining experience like no other. I’m looking forward to going back!

Have you ever eaten a perfectly round, light and delicious macaron and thought to yourself, “I could make these sweet little gems!”? After spending an insane amount of time in the kitchen a few weekends back making homemade macarons, I’m here to tell you that yes, it IS possible to make them. And yes, it IS possible to be successful at making them. However, it’s more enjoyable and less time intensive to buy them!

There is a great amount of satisfaction that comes from making such a delicate cookie yourself. I get that. I felt that. But I guarantee, you’ll be so damn tired when all is said and done, that satisfaction is the last thing on your mind. It came to me a few days later. My intent is not to scare you from making these fancy little cookies, but rather make sure you know what you’re getting yourself into.

Although I have looked at macarons and have had that thought that I could make them, I had been too intimidated to even try. That is until I saw Sur La Table was offering a macaron making class for which I quickly signed up. The class was a little over 2 1/2 hours long and it was awesome. There were four of us in attendance. We made three different flavors, each producing 35 macaron sandwich cookies. All hyped from the class and the beautiful cookies we produced, I picked up a few baking essentials at Sur La Table, stopped at Safeway and Trader Joe’s (because it would be too easy for everything to be at one store!), came home and went to work on trying my hand at homemade macarons. Evidentially I was also a bit delusional. I can’t pinpoint exactly when reality hit. Though it certainly wasn’t when I exceeded the 2 1/2 hours it took our class to make three different recipes and I was only halfway thru one! I think I was still in a bit of denial.

Raspberry Macaron with Dark Chocolate Ganache filling!

Raspberry Macarons

1 3/4 cups powdered sugar
1 cup almond flour or meal (found at Safeway, Trader Joe’s & Whole Foods)
2 tablespoons dried, finely ground raspberry powder (I used freeze-dried raspberries found at Trader Joe’s. I finely ground them in a coffee grinder and then sifted the seeds out.)
4 large egg whites, room temperature
Pinch of Cream of Tartar
1/2 cup granulated sugar
Red gel food coloring (optional)

Preheat oven to 325. Prepare parchment paper macaron templates (this will make piping easier when you have a template to follow! ) . Line baking sheets with template topped with parchment paper.

In a food processor, pulse powdered sugar and almond flour to form a fine powder. Add raspberry powder and set aside.

Using a stand mixer (or hand mixer if you’re a glutton for punishment! ) fitted with a whisk attachment, whisk whites and cream of tartar on medium high until foamy. Gradually add granulated sugar. Whisk until glossy white, firm peaks form.

If using, fold food coloring into meringue mixture to reach desired color. The color will fade during baking, so use enough color knowing that the macaron will come out lighter.

Fold the powdered sugar and almond flour mixture into the meringue, one-third at a time, making sure sugar/flour mixture is incorporated with meringue. The batter should be nicely firm and drip slowly from the spatula.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip and pipe 1-1/3-inch rounds on parchment-lined baking sheet. Let stand at room temperature for 30 minutes. Check for slight crust to form. Macarons are ready to bake when they no longer stick to a finger when lightly touched.

Bake one sheet at a time, rotating halfway through, until macarons are crisp and firm about 25 minutes. If the macarons are still soft inside, lower oven to 300 degrees, cover with aluminum foil, and bake for a few more minutes.

Let macarons cool completely before filling with Dark Chocolate Ganache.

Dark Chocolate Ganache

6 ounces heavy cream
10 ounces bittersweet chocolate chips, or finely chopped bittersweet chocolate bar
2 tablespoons unsalted butter, softened

In a small saucepan, heat cream over medium-high heat to simmer. Place chocolate and butter in a medium heatproof bowl and pour hot cream over the chocolate. Let stand for 1 minute.

Slowly stir chocolate mixture with a spatula to combine, until smooth. Let cool. Use piping bag or small spatula to gently spread between two macarons.

Macarons will keep up to one week when refrigerated and stored in an airtight container. Serve at room temperature.

Raspberry Macaron with Dark Chocolate Ganache filling!

My Macarons certainly weren’t as pretty as the ones you see in the bakery. Although they had a good foot on them, they were taller than I’m used to seeing. I also had mixed reviews from those who tried them. My mom (the most honest person I know) didn’t too much care for them. She thought the filling was too heavy for the Macaron. My coworker however loved them!

If you don’t have any experience making Macarons and would like to give it a whirl, may I suggest you check out a few sites that provide some helpful tips: Food Nouveau how to and Food Nouveau troubleshooting. I wasn’t smart enough to check these posts out prior to jumping in as I was still on my “I can do it” high when I began. Had I actually taken a breather and displayed some patience, the whole process may have been less time-consuming and a lot smoother after reviewing the steps and tips outlined on these two links.

I decided early on that I’d make Milky Way Cupcakes  with Carmel Buttercream Frosting, Chocolate Cupcakes with Raspberry Buttercream and Lemon Cupcakes with Cream Cheese Frosting.  For the Milky Way Cupcakes and the Chocolate Cupcakes, I used my friend Sandra’s family recipe for Chocolate Cake and split the recipe in half between the two types. For the Caramel and Raspberry Frosting, I used my Caramel Buttercream recipe and split between two bowls before flavoring with caramel. For the Caramel Buttercream I added caramel to taste. For the Raspberry Buttercream, I used a combination of raspberry jelly (or was it jam? It was whichever one doesn’t have seeds! ) and a tiny bit of raspberry flavoring to taste. Sounds like a piece of cake, right?

The memorial reception was on Saturday afternoon. My plan was to bake to my little hearts content on Friday evening and dive into decorating Saturday morning. After the funeral service on Friday afternoon, my family and I went out to dinner. It’s been a long time since we’ve all sat down to dinner together. We see each other often enough, but getting us all in the same place at the same time for dinner is a bit challenging these days. Dinner was lovely and the family time couldn’t have come at a better time. While we were out enjoying each others company, the dogs (a Cocker Spaniel and a Jack Russell Terrier, both 4 years old) were home having a lil’ party of their own! When we came home, I found my supply bag knocked off a table, onto the floor on its side with all its contents strewn across the room. The dogs found the Milky Way candy bars!! They hid at least one in the couch which was later found when one of the dogs went over to claim his precious prize. There were 10 additional Milky Ways that had not been found. We can only assume they ate them. All of them. Bad dogs! As you can imagine I was furious but I also had to laugh. I laughed even harder as both dogs sat patiently and waited for their bedtime treats, as if they hadn’t had enough that evening! No treats for them!

Without the Milky Ways, I couldn’t make the chocolate cupcakes that evening as originally planned.  It would have to wait until morning when my brother so graciously picked me up more candy bars. Afterall we do believe it was his dog that instigated the little Milky Way Soiree to begin with!  But not all was lost. The Lemon Cupcakes, although absolutely divine, are pretty high maintenance. If it wasn’t for the assistance of my sous chef (aka mom ), I would have been up until midnight making these lemony gems. I can’t imagine mixing in a batch of Chocolate Cupcakes the same evening – though Sandra’s family recipe for chocolate cake is super simple and super amazing!!

Lemon Cupcakes with Cream Cheese Frosting!

Lemon Cupcakes
(adapted from Martha Stewart)

1 cup unsalted butter, room temperature
2 1/2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
2 cups sugar
2 large eggs plus 3 egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 cup low-fat buttermilk
1 lemon, thinly sliced and seeded
Corn Syrup*

Preheat oven to 350 degrees. Place cupcake holders in cupcake pan(s). In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.

In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.

Divide batter between each cupcake holder. Bake until a fork comes out clean when poked, 18-25 minutes. Let cool 10 minutes.

While cupcakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, remove lemon. Add remaining 1/4 cup fresh lemon juice into syrup. NOTE: my lemon syrup provoked a rather unattractive, yet hilarious “lemon face” when tried. I (well, really my sous chef ) added corn syrup, a little at a time until the flavor mellowed to our liking.

Using a toothpick, poke holes in warm cupcakes. Brush with lemon syrup. Let cool completely. Frost.

Cream Cheese Frosting
(adapted from Martha Stewart)

8 ounces cream cheese, room temperature
8 tablespoons unsalted butter, cut into pieces, room temperature
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract

Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine. NOTE: I had to double this recipe to frost 20 cupcakes.

The rest of the gang….

Milky Way Cupcake with Caramel Buttercream!

Chocolate Cupcake with Raspberry Buttercream!

I had recently heard multiple rumblings of savory biscotti. I was intrigued but didn’t really have a need for 5-6 dozen cookies kicking around the house. Then the San Francisco 49ers secured a place in the NFC Championships and a football party hit the calendar. Score! I hit the kitchen with hopes this different take on an ol’ favorite will score a touchdown!  The aroma wafting from the oven while baking this biscotti was amazing!  The richness of the parmesan and the spicyness of black pepper tickled my nose and sparked great curiosity.  It also made my stomach growl!

Parmesan & Black Pepper Biscotti!

Parmesan &  Black Pepper Biscotti
(adapted from epicurious.com)

Pulse peppercorns in spice or coffee grinder until coarsely ground.

Freshly ground pepper.

Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender until mixture resembles a coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.

Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to two parchment lined, large baking sheets, arranging logs about 3 inches apart.

Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.

Parmesan & Black Pepper Biscotti after first bake.

Reduce oven temperature to 300°F.

Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.

Parmesan & Black Pepper Biscotti!

Although I wouldn’t suggest dipping this biscotti in tea, coffee or even a glass of milk, I will say it would be absolutely fabulous served with a glass of wine, cold beer or dipped in a hot bowl of Tomato Bisque.  This recipe is a must try!

Parmesan & Black Pepper Biscotti!

GOOOOOOOOOOOOOOOOOOOOOOOOOOO San Francisco 49ers!!

Over the past few years, my moms traditional Christmas cookie selection has changed a bit. She still makes a few of the old standby’s - Mexican Wedding Cakes, Spritz, Vanilla Fudge, Chocolate Fudge and a Molasses or Gingerbread Cookie, depending on which recipe is quicker to find!    She seems to have replaced my beloved crinkles however with Biscotti and Chocolate Truffle Cookies….

LUCKILY, my sister has become quite the baker in her adult years and prepared a batch of Chocolate Crinkles this past Christmas. I could barely contain my excitement!!  I was even more excited when she brought over a Christmas tin filled with crinkles, just for me, on Christmas morning!  I may or may not have begged for her to bring me some. Best. Christmas. Gift. Ever.

If you’ve never tried these heavenly cookies, you really must get on it. The batter is rich and thick, similar to brownie batter.  When baked, these chocolate cookies are moist and delicious. The one drawback to these cookies however is if they’re not stored properly, they go stale.  Quickly.  Of course Chocolate Crinkles rarely survive long enough in my presence to go stale!

Chocolate Crinkles!

Chocolate Crinkles
(courtesy Betty Crocker’s Cooky Book)

1/2 cup vegetable oil
4 sq. unsweetened chocolate (4 oz), melted
2 cups granulated sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup confectioners’ sugar

Mix oil, chocolate and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or be sifting. Stir flour, baking powder, and salt into oil mixture. Chill several hours or overnight.

Heat oven to 350 degrees F. Drop teaspoonfuls of dough into confectioners’ sugar. Roll in sugar; shape into balls. Place about 2-inches apart on greased baking sheet. Bake 10 to 12 minutes. Do not overbake!

Makes about 6 dozen cookies.

Chocolate Crinkles!

Best wishes for 2013! May it be filled with the love of family and friends, cherished memories and fabulous food!

When I was a little girl we had a neighbor that every year made the most delicious mini-cheesecakes. Most delicious!!  Every Christmas I looked forward to our family’s exchanging holiday goodies because it always meant we’d be receiving mini-cheesecakes. I looked forward to those lil’ cupcake tins of heaven all year!

When I was about 9 years old we moved a few miles up the road and our neighbor from the old neighborhood moved up to the mountains within a few years to follow. Our family’s no longer exchanged baked goods come the holiday season.   :( I sure missed those mini-cheesecakes…

Mini-Cheesecake!

A few years ago, while browsing for a delicious yet simple dessert to serve for Bunco, I found a super simple recipe for cheesecake.  This cheesecake can be baked off in the 9×13 pan the recipe calls for, or can be scooped into cupcake tins containing one whole Oreo cookie serving as a crust.  Although this recipe is low maintenance and easy to prepare in comparison to other cheesecake recipes,  it certainly doesn’t lack in the rich and creamy department.

A few years ago my childhood neighbor moved back into town and is once again neighbors with my parents! I’m happy to say the mini-cheesecake deliveries have commenced once again.

Mini-Cheesecakes!

Cheesecake

2 1/4 cups Oreos (about 20), finely crushed
3 tablespoons butter, melted
5 8-ounce packages Philadelphia Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
1 can Cherry Pie Filling

Heat oven to 325.

Line 9×13-inch pan with foil. Mix crumbs and butter, press into bottom of pan.

Beat cream cheese, sugar, flour and vanilla until blended. Add sour cream and mix well. Add eggs, one at a time, mixing on low after each addition until just blended. Pour over crush.

Bake 40 minutes or until center is almost set. Cool completely and then refrigerate for 4 hours. Top with pie filling.

Additional Note: for mini-cheescakes, preheat oven to 350 degrees F. Line a cupcake/muffin pan with liners. Using a whole package of Oreo cookies, put one cookie at the bottom of each liner.  Fill each tin with cheesecake batter as you would if you were making cupcakes. I used an ice-cream scoop. Bake for 20-25 minutes, or  until a fork comes out fairly clean. There may be a little cheesecake batter that sticks to the fork and that’s OK as they should be moist. Let cool and then top with your favorite topping. I used the Cherry Pie filling (I needed 2 cans!) that the full cake recipe calls for. Makes 3 dozen mini-cheesecakes!

Mini-Cheesecake sitting atop an Oreo cookie, topped with Cherries!

From my kitchen to yours, wishing you and yours a very Merry Christmas!

Did you know that due to their health benefits, beets are one of the best vegetables one could eat? Yet not many incorporate them into their diet.  If your dislike of beets comes from only knowing the canned version, give some fresh beets a try. Fresh beets are absolutely delicious and can be prepared a number of ways. Roasting and tossed into a salad is just one of those ways!

Fresh Beets

Roasted Beets

Beets, peeled and cubed
Olive Oil
Dried Thyme
Sea Salt

Preheat oven to 425 degrees F.  Spread cubed beets on baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with thyme and salt. Roast for 20-30 minutes. Let cool.

Roasted Beets

I’m meeting up with a few friends on Sunday for tea and a goodie exchange.  I’m bringing these fabulous biscotti cookies and pretzel turtles. I’m so excited to be seeing everyone!!   I can’t wait to sample all the yummy treats! But I must admit, I’m mostly looking forward to seeing the guys sip tea and eat tea sandwiches!   It will be a good time with good company, I’m sure of it!

These cookies were fun to make, but more fun to decorate! I got a little discouraged part way thru with the dough being so crumbly and dry. But in the end, it all came together. So don’t give up! Keep moving forward and everything will come together nicely!

Chocolate Chip Heath Bar Crunch Biscotti!

Chocolate Chip Heath Bar Crunch Biscotti
(makes about 2 dozen)

2 cups unbleached all-purpose flour; measure using spoon method
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup Heath Toffee Bits
3/4 semi-sweet chocolate chips
1 cup sugar
2 large eggs
1 tablespoon canola oil
1 teaspoon vanilla extract

chocolate chips of choice for dipping/stripping (I used dark chocolate)
sprinkles

Preheat oven to 350 degrees F. Like cookie sheet with parchment paper or a nonstick silpat making mat. Set aside.

In a medium bowl, whisk the flour, baking powder and, salt until well combined. Add in chocolate chips and Heath Toffee Bits. Set aside.

In another medium bowl, add the sugar, eggs, oil and vanilla and beat with an electric mixer starting at low-speed, gradually increasing it to high, until frothy, about 1 to 2 minutes.

Make a well in the center of the dry ingredients and pour in the egg mixture. Using a spatula, stir until just moistened. The dough will seem a little dry and may be sticky. (This is an understatement! The dough was very dry and crumbly, to the point I thought maybe I did something wrong. The dough did start to come together more while shaping the dough into logs. Hang in there on this one! )

Knead the dough in the bowl just until it comes together.

Turn the dough onto a non-flour dusted work surface (I used the lined cookie sheet it was going to be baked on). Shape the dough into two 8×2.5-inch logs.

If not working on the cookie sheet already, place the logs about 3-inches apart on the prepared cookie sheet. Flatten the logs slightly with your hands.

Bake until the logs are golden brown and covered with tiny cracks, about 3o minutes. Do not turn off the oven.

Transfer the logs on its pan to a wire cooling rack and let them cool on the pan for 10 minutes.

While still warm, using a serrated knife, cut the logs on a slight diagonal into 1/2-inch thick slices (I cut the logs while still on the cookie sheet so I didn’t have to worry about breaking them while moving to another surface for cutting.). Arrange slices back on the cookie sheet and bake for 10 minutes. Turn the biscotti over and continue baking until the edges are crisp, about 10 minutes more. The edges will be brown and the centers will be soft, but the biscotti will crisp when cooled. Do not over-bake.

Transfer to a wire rack and cool completely.

For decorating ~ I melted half a bag of dark chocolate chips at a time in a coffee mug for 1 minute. I stirred with a spoon until smooth and then dipped one end of the biscotti in the mug to coat with chocolate and finished it off with a dusting of sprinkles.  I think I ended up using about 1-1/2 packages of dark chocolate chips for a double batch of biscotti. If you’re short on chocolate, after melting down, stripe the biscotti by dipping your spoon in the melted chocolate and then drizzle over the biscotti in a back and forth motion.  Let chocolate set before serving/packaging. The options for decorating are endless! Have fun with it. Instead of sprinkles using chopped nuts or mini chocolate chips!

Biscotti will keep for about 2 weeks in an airtight container or for 3 months frozen.

Recipe to Sooth Soul – 1 cup hot coffee or tea, 1 biscotti cookie, 20 minutes of quiet-time and 1 comfy chair. Enjoy!

Merry Christmas from me to YOU!