Candy Cane Biscotti

This was easy to make. The recipe suggested 4 logs of dough, I did 2.

Bake until just getting golden & cool for 10 minutes on the baking sheet.

Slice & bake again - Biscotti = Twice Baked

Ingredients:

1/2 cup Unsalted Butter, softened

1/2 cup Sugar

3 Eggs

2 1/2 cups AP Flour

1 1/2 tsp Baking Powder

1/4 tsp Salt

2/3 cup Crushed Candy Canes (about 8 candy canes)

Optional: White Chocolate & extra crushed Candy Canes

1. Preheat oven to 350.

2. In a medium bowl, combine the Flour, Baking Powder & Salt.

3. Combine Butter & Sugar & beat at medium speed until creamy. Scrape sides often.

4. Beat in eggs, one at a time.

5. Reduce mixer to low & slowly add in the Flour mixture, beating until just combined.

6. Stir in the crushed Candy Canes.

7. Divide dough into fourths on a lightly floured surface & shape into 9 x1 1/2 inch logs. Place 3 inches apart on parchment lined baking sheet.

8. Bake 18-20 minutes, until tops are cracked & ends just start to turn golden. **If you do larger cookies, bake 20-25 minutes**

9. Remove from oven & reduce heat to 325.

10. Cool 10 minutes on baking sheet.

11. Carefully remove to cutting board & cut into 1/2 inch slices with a sharp serrated knife.

12. Arrange pieces on same cookie sheet & bake for 12-14 minutes, turning cookies after 7 minutes.

Optional: Melt White Chocolate & drizzle over the biscotti. Sprinkle extra crushed Candy Canes.

Chocolate Cookies

These cookies are crispy & delicious & they got a little messy during construction. Why? Because you chill the dough and then roll it in your hands & then roll in powdered sugar so it looks like this:
When they are baked, they look like this. So, so yummy. I made mine a little bigger than recommended in the hopes of limiting the consumption of my hubby.

Here you go:

6oz Semi Sweet Chocolate or 1 cup Semi Sweet Chocolate Chips

3/4 cup AP Flour

1/3 cup Cocoa

1 1/2 tsp Baking Powder

1/4 tsp Salt

1/2 cup Butter, softened

1 cup Brown Sugar, packed

2 Eggs

2/3 cup Powdered Sugar

1. Melt chocolate in a heatproof bowl over simmering water. Set aside & cool to room temperature.
2. In a medium bowl, whisk together Flour, Cocoa, Baking Powder & Salt. Set aside.
3. With an electric mixer on medium high speed, beat Butter & Brown Sugar until light & fluffy. Beat in Eggs, one at a time, then add in the melted Chocolate.
4. Reduce speed to low & add in the Flour mixture. Mix until just combined.
5. Transfer bowl to freezer & chill for 30 - 60 minutes, until dough is firm enough to handle. (To make ahead: dough may be stored in the fridge for up to 3 days.)
6. Preheat oven to 350 degrees.
7. Roll tablespoons of dough between palms to form balls & then roll GENEROUSLY in the powdered sugar. You want a really thick coating.
8. Place on parchment lined baking sheets about 2 inches apart & bake for about 10 minutes. Tops will be cracked & center almost set.
9. Cool for 3 minutes on baking sheet before transferring to wire racks to cool completely.

Lemon Ricotta Cookies

If you follow my blog, you know that I have a recipe for Lemon Ricotta muffins that are oh so good. They are the type of muffins that I have a hard time eating just one. Well, I found a recipe that turned those ingredients into cookies.

2 cups AP Flour
1 tsp Baking Powder
1 tsp Salt
1 stick Unsalted Butter, softened
1 cup Sugar
2 Eggs
1/2 8oz container, Ricotta Cheese*
2 Tbls Lemon Juice
Zest of ONE Lemon

Glaze:**
1 1/2 cups Powdered Sugar
2 Tbls Lemon Juice
2 Tbls Cranberry Juice
Sprinkles

1. Preheat oven to 375 degrees
2. In a medium bowl, combine flour, baking soda and salt. Set aside.
3. In a large bowl, combine butter & sugar & beat until light & fluffy, about 3 minutes. Add the eggs, one at a time, beating until incorporated.
4. Add ricotta, lemon juice & lemon zest. Beat to combine & stir in the dry ingredients.
5. Drop level tablespoons of dough, about 2 inches apart, onto parchment lined baking sheets.
6. Bake for 15 mihnutes, until slightly golden at edges, but still soft. Cool on wire racks for 20 minutes.
7. Combine the glaze ingredents, minus the sprinkles, and spoon about 1/2 tsp onto each cookie. Use back of spoon to smooth & spread the glaze. Add sprinkles to cookies. Let the glaze harden for 2 hours before packing into a container.

*I just realized that I used an entire container of the ricotta cheese, oops. That would explain the texture of my cookies.

** I did not use the glaze. I am not one for glazing cookies, but it sounds delicious.

Lemon Olive Oil Cookies

I cannot even explain how great these cookies are. I found the recipe and could not wait to try it.

Here is the recipe:

2 cups flour
1 cup sugar
1/4 tsp salt
1/2 tsp baking soda
3/4 cup olive oil
4 tsp grated lemon zest
Juice of 1 1/2 lemons
1 tsp vanilla extract
Sugar, for rolling

1. Preheat oven to 350 degrees
2. Whisk first 4 ingredients together in a medium bowl
3. In a small bowl, combine olive oil, lemon zest, lemon juice & vanilla
4. Add wet ingredients to dry & mix until it resembles wet sand. Roll dough into pieces the size of a walnut and roll in the sugar.
5. Place 2 inches apart on a cookie sheet & bake for 12-15 minutes.

I wanted to try another batch using either limes or clementines. The hubby vetoed both of those. He really likes the lemon & wants another batch.

Thanksgiving Dinner

Our Thanksgiving dinner was very low key. I have only one picture to show you and that is my plate full of food. I ordered a Smoked Turkey Breast from Oklahoma Joe's and just had to finish cooking it. I placed in the oven with strips of bacon, wrapped in foil & baked for about an hour.

I roasted mushrooms & brussel sprouts with garlic, salt & black pepper. It was so good. And, of course, I made mashed potatoes. Everything was so good.

There were plenty of appetizers, which I indulged in. A crudite platter with ranch dip, roasted peanuts, cheese cubes, & crackers.

Christmas dinner will be a bigger affair, even though it is just the two of us. Look forward to roasted prime rib & red potatoes.

Beef Enchiladas

Brown hamburger with salt & pepper. Mix in the onions, sour cream & cheese.

Combine the next 8 ingredients & bring to a boil. Simmer for 5 minutes. Pour into a 9 inch pie plate. Dip the tortillas, both sides, into the sauce and add approximately 1/4 cup of beef mix. Roll & place seam side down in an ungreased 9X13 pan.

Pour extra sauce over the enchiladas & bake.

Serve with sour cream & cheese. I also serve it with rice.

Beef Enchiladas

1lb Ground Beef

1 Onion, chopped (1/2 cup)

1/2 cup Sour Cream

1 cup Shredded Cheese, I used a taco blend

1/4tsp Black Pepper

1/3 cup Green Bell Pepper, chopped

2/3 cup Water

1tbls Chili Powder

1 1/2 tsp fresh Oregano, or 1/2tsp dried

1/2 tsp Cumin

4.5oz can Green Chiles, diced

1 clove Garlic, minced

15oz can Tomato Sauce

8 Tortillas, 5-6 inches in diameter

Heat oven to 350.

Brown beef in 10 inch skillet until brown. Drain & return to pan. Stir in Onion, Sour Cream, Shredded Cheese & Black Pepper. Cover & remove from heat.

Heat Bell Pepper, Water, Chili Powder, Oregano, Cumin, Green Chiles, Garlic & Tomato Sauce in a small saucepan. Bring to a boil & then reduce & simmer, uncovered, for 5 minutes. Pour into an ungreased 9 inch pie plate.

Dip each tortilla into sauce to coat both sides. Place about 1/4 cup of the beef mixture into each tortilla. Roll & place seam side down into ungreased 9x13 baking dish. Pour remaining sauce over enchiladas.

Bake, uncovered, for 20 minutes & sauce is bubbly. Enjoy.

Pumpkin Pie

7 ingredients, plus a frozen pie crust. That is it.

Easy, too. Put everything in a mixing bowl and mix until well blended.

Pour into the frozen pie crust, put on a cookie sheet and bake. That's it.

How good does that look? Ed finished it in no time. He is already asking for another one.

Pumpkin Pie

Frozen Pie Crust

16oz Canned Pumpkin

1 Can Sweet Condensed Milk

2 eggs, Beaten

1tsp Cinnamon

1/2 tsp Ground Ginger

1/2 tsp Fresh Nutmeg

1/2 tsp Salt

425 degrees for 15 minutes. Lower oven to 350 degrees & bake for another 35-40 minutes.

Place in fridge for 4hrs.