Chocolate Cranberry Biscotti

When Mike caught wind of my plan for the Lemon Biscotti (send half to Nana), we realized I needed to make another batch. I had some chocolate covered craisins (a seasonable stroke of brilliance from Ocean Spray) in the pantry that I thought might make a nice addition to biscotti. Of course they are seasonable and no longer in the grocery store and because I'd eaten most of the bag, I added a few chocolate chips to ensure a bit of flavor in each bite.

Chocolate Cranberry Biscotti

2 3/4 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 cup  craisins (I used chocolate covered craisins)
1/4 cup chocolate chips
2 tablespoons water
3 large eggs

Chocolate Glaze (optional)
1 cup powdered sugar
1 tablespoon cocoa powder
2 tablespoons milk

1. Preheat over to 350 degrees. Combine flour, sugar, and baking powder in a large bowl (I use my stand mixer because I'm lazy). Add eggs, water, craisins, and chocolate chips to flour mixture. Mix until well-blended. Dump onto a lightly floured surface and knead about 6 times.

2. Divide the dough in half. Shape into a rectangular loafs (Mine are usually about 12 inches long, 4 inches wide and 1/2 inch thick...or whatever shape you like your biscotti). Place shaped loafs onto lightly greased baking sheet.

3. Bake at 350 degrees for 30 minutes in the center of the oven. Remove loafs from baking sheet and cool on a wire rack for 5-10 minutes. Cut, using a serrated knife, into about 1/2 inch slices. Lower oven to 325 degrees. Stand slices up on baking sheet, evenly spaced, and bake at 325 degrees for about 15-18 minutes. Remove form baking sheet and cool on wire rack.

4. Optional: Once cool, mix powdered sugar, cocoa powder, and milk in a small bowl. Glae will be thick but spreadable. Dip biscotti in glaze or use knife to spread on biscotti. Let cool completely before storing so glaze can harden.

AEM

The End of the Lemons - Lemon 'Scotti

Life gave us lemons so we got busy and made Limoncello. Life gave us more lemons so I made Lemon Honey Chicken. Life decided to really test my patience with the lemons and gave me more so I made Lemon Biscotti...twice. And because I still have limoncello hanging out in the freezer, that also became part of this adventure. I'm not really sure I even like lemons but these biscotti have a nice, light flavor that goes perfect with morning tea or coffee. Or, if you're like Mike, these 'scotti are good at about 15 different points throughout the day! This recipe officially marks the end of the lemon season at the McCann's.


Lemon Biscotti

2 3/4 cups flour
1 cup sugar
2 teaspoons baking powder
1 1/2 tablespoons lemon zest (about 3 very large lemons)
2 tablespoons lemon juice (or limoncello!)
3 large eggs

Lemon Glaze (optional)
1 cup powdered sugar
1 teaspoon lemon zest
1 teaspoon limoncello (or lemon juice)
2 tablespoons milk

1. Preheat over to 350 degrees. Combine flour, sugar, and baking powder in a large bowl (I use my stand mixer because I'm lazy). Combine lemon zest, lemon juice, and eggs and add to flour mixture. Mix until well-blended. Dump onto a lightly floured surface and knead about 6 times.

2. Divide the dough in half. Shape into a rectangular loafs (Mine are usually about 12 inches long, 4 inches wide and 1/2 inch thick...or whatever shape you like your biscotti). Place shaped loafs onto lightly greased baking sheet.

3. Bake at 350 degrees for 30 minutes in the center of the oven. Remove loafs from baking sheet and cool on a wire rack for 5-10 minutes. Cut, using a serrated knife, into about 1/2 inch slices. Lower oven to 325 degrees. Stand slices up on baking sheet, evenly spaced, and bake at 325 degrees for about 15-18 minutes. Remove form baking sheet and cool on wire rack.

4. Optional: Once cool, mix powdered sugar, lemon zest, limoncello, and milk in a small bowl. Glae will be thick but spreadable. Dip biscotti in glaze or use knife to spread on biscotti. Let cool completely before storing so glaze can harden.

AEM

Super Bowl Snacks

The Super Bowl is such a great excuse to make fun snacks and eat way too much (I think I saw a stat yesterday that American's consumer more food on Super Bowl Sunday than any other day of the year except Thanksgiving). Fine by me!

This year we whipped up homemade chicken nuggets, guacamole, edamame, homemade soft pretzels/pretzel bites, and cake pops! 

Let the games begin!

AEM

Cake Pops

The brilliance of cake pops is that it doesn't matter what your cake looks like! You don't have to be an artist to create a fancy caked carved like a cartoon character and it doesn't matter if you run out of trays and you put half your cake batter in a round pan and half in a square and it doesn't matter if the middle grows more than the edges. It's fancy desserts for dummies. Just the way I like it!


Cake Pops

1 box cake mix (I used yellow cake and made it low fat. Of course you could also use your favorite cake recipe)
1 cup frosting (I used chocolate)
1 bag candy melts (I got this at Michael's and used white/vanilla this time)
Candy/Cake Pop sticks (I got these at Michael's and they had a variety of sizes)
Decorations (I went simple and used sprinkles)

1. Bake cake as directed. I actually made it in advance and when it was cool I froze it, knowing I wouldn't need it right away.
2. Once cake is cool (or defrosted) crumble cake into bowl until there are no chunks. Add frosting and mix (I used my mixer). It will almost become a consistency similar to play-doh.
4.  Roll cake/frosting mix into little balls (mine were about 1.5 inches in diameter) and place onto a tray/dish lined with wax paper (make sure the tray fits into your freezer first!). Once the balls were rolled I used one of the sticks to poke a hole in each one, about 1/4 of the way through to help later. Put the tray into the freezer for about 10 minutes.
5. In the meantime, melt your chocolate or candy melts and digoutp your sprinkles/decorations from storage. I also used this time to take an old box, line it with foil, and poke holes for holding my finished pops
6. Pull about 4 cake balls from the freezer. Dip stick into chocolate and then put it into the pop, about 1/2 way through the ball. Dip the ball in the chocolate, using a spoon if necessary to help with coating. I gave them a slight spin and a few taps to help deposit the dripping chocolate. Add sprinkles/decorations immediately. Place upright for drying. Continue with the remaining cake balls.
7. Once the candy coating hardens, enjoy!

This time I made half a batch (1/2 cake and 1/2 cup frosting). My cake balls were about 1.5 inches in diameter and I had 17 pops when I was finished.

AEM

Chicken and Asparagus Crepes

It was a little chilly and gloomy today (ok, I'm lying, it was 70 degrees but it was dreary and rainy!) so I wanted something warm and cozy for dinner. I stumbled upon a recipe for Chicken and Asparagus Crepes that looked promising. I've never worked with crepes (pre-made, I wasn't about to go try to make those myself tonight!) but they where the perfect addition to this dish which didn't take much time. Especially if you have some leftover chicken you can use!


Chicken and Asparagus Crepes

1 tablespoon butter
2 1/2 cups shredded chicken
1 cup ricotta cheese (part skim)
1/2 cup grated parmesan cheese
2 tablespoons parsley
8 pre-made crepes (9 inch)
salt and pepper
1 teaspoon garlic salt
1 diced onion
1 cup diced mushrooms
1 pound asparagus, trimmed and cut into 1-inch pieces
3/4 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest
cooking spray

1. Preheat oven to 425 degrees. Over medium heat sauté mushrooms and 3/4 of the onions until onion are translucent. Combine mushroom/onion mixture with chicken, ricotta, 1/4 cup parmesan, parsley, 1 teaspoon salt, 1 teaspoon pepper, garlic salt. Spoon about 1/4 cup of the filling across the lower third of the crepe and roll up to enclose the filling. Place crepes in greased baking dish. Cover with foil and bake about 15 mins.

2. Melt 1 tablespoon butter over medium heat. Add remaining onions and cook for about 2 minutes. Add asparagus and cook until tender. Add chicken broth and lemon zest and simmer until the sauce thickens. Stir in remaining 1/4 cup parmesan cheese.

3. Divide sauce over crepes. Serve.

Original Recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-asparagus-crepes-recipe/index.html



AEM

Granola "Bars"

For some reason I thought it might be a good idea to try to make my own granola bars. Why? I don't know because I really enjoy the bars we buy at the store and making my own really made me feel like one of those people who MUST make everything on their own when really, I don't have the time or patience for that nonsense. I don't know what I was thinking with this one but I was curious. The result was tasty and maybe even delicious albeit a little messier than I would have liked and not quite as firm as my store-bought bars.


Chocolate Granola Bars

1/2 cup peanut butter
3 tablespoons honey
2 tablespoons agave nectar (or just use more honey!)
1/4 cup butter
1 cup oatmeal (not quick or instant)
1/2 cup shredded coconut
1/2 cup mini chocolate chips

1. Mix peanut butter, honey, agave, and butter in a pot over medium-low heat until it melts, stirring constantly. Remove from heat.

2. Add oats to peanut butter/honey mixture. Mix until coated. Add in coconut and chocolate chips.

3. Pour into wax or foil-lined 8x8 pan and refrigerate until cool.

4. The bars should pull right off the wax/foil when cool. If they don't come off easily, refrigerate longer. Put on a cutting board and cut into the size and share you want.

I store these in a container in the refrigerator. They are really good but a little messy/soft.

AEM

Penne with Roasted Asparagus and Balsamic Butter

This ended up being a delicious recipe. I found it on Pinterest one night and finally decided to make it with a few minor changes (like less butter because a stick of butter is a bit much for me!). Here's my version which I highly recommend. It was good and reheated well for lunch the next day (and the day after that and the day after that!). Word to the wise: Don't stick your face in the simmer balsamic steam, your nose and lungs will not appreciate it. They will appreciate it even less if you do it multiple times :(

Penne with Roasted Asparagus and Balsamic Butter

1lb asparagus
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 box penne (I used Barilla Plus)
4 tablespoons butter
1/4 cup parmesan cheese

1. Heat oven to 400 degrees. Cut the ends off the asparagus and cut remainder into 1-inch pieces. Toss with olive oil 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast in oven about 10 minutes.

2. Put all of the vinegar in a small saucepan. Simmer until about 3 tablespoons remain. Stir in brown sugar and 1/4 teaspoon pepper.

3. Cook penne as directed on box. Drain and add butter, vinegar mixture, asparagus, cheese and remaining 1 3/4 teaspoons salt. Serve.

Original Recipe: http://www.foodandwine.com/recipes/penne-with-roasted-asparagus-and-balsamic-butter


AEM