I, like the majority of this country, have spent the last few days extremely anxious about the election. I have been trying to keep myself as busy as possible today and decided to bake a copious amount of cookies to snack on as the results start to come in this evening.
This recipe is fairly simple, has ingredients that you most likely already have in your pantry, and can be easily modified depending on what flavors you like. If you’re not a fan of dried fruit you can absolutely omit the dried cherries or try subbing them for cranberries.
The key is to be a bit patient and keep a close eye on the cookies as you bake them. In the first bake, you want to be sure that you pull them out when the top is just barely turning brown. That way, they can be easily cut into slices without falling apart. You will also want to slice the biscotti almost immediately while the dough is still very warm. This ensures that they cut easily and do not crumble as you transfer them back to the baking tray.
As for the second round of baking, I have found that it is a very fine line between a perfectly crunchy biscotti and a burnt one so be sure to watch them and pull them out when they turn a nice golden brown.
These pair perfectly with coffee for a morning treat or with tea or milk for dessert.
Ingredients: (Prep Time: 20 min. Bake time: 40 – 45 min. Makes around 30 biscotti:
- 3 cups Bob’s Red Mill 1 to 1 gluten-free flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 4 eggs
- 1/3 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 tsp almond extract
- 1 tsp vanilla extract
- 2/3 cup dried cherries, diced
- 1 cup roughly chopped roasted almonds (I buy raw, whole, almonds and roast them at 350 degrees for 15 minutes)
- 1 cup of dark chocolate chips
- Preheat oven to 350 and line two baking trays with oiled parchment paper.
- In a large bowl, mix together flour, baking soda, baking powder, salt, and cinnamon
- In a smaller bowl mix together eggs, brown sugar, granulated sugar, vanilla and almond extract until smooth
- Fold wet mixture into dry mixture until well incorporated. The batter will be a thinner than a standard cookie dough.
- Fold in roasted almonds and dried cherries.
- Divide the batter evenly onto both baking trays and form into a long, flat rectangle (about 6 x 10 inches). I used a spatula to do this and to smooth the dough out a bit.
- Bake for 15 – 17 minutes until the top just starts to turn golden brown.
- Remove from oven and immediately cut on a slight diagonal into 1/2 inch slices. Place each slice back on the baking tray and bake for 10 minutes. Then flip the biscotti and bake again on the other side for an additional 10 minutes
- Allow the biscotti to cool completely then dip the bottom of each one in melted dark chocolate.
- Pair with your favorite dipping beverage and enjoy!
I don’t care how basic it is. I love pumpkin everything. There, I said it and there’s no shame in my game. Lattes, bread, cookies, pasta, you name it and chances are I’ve made it and devoured it. But of all of the pumpkin treats I’ve made, these mini pumpkin cheesecakes are by far my favorite.
Unlike traditional cheesecake that is labor intensive, requires a water bath and takes forever to bake, these mini cheesecakes take 30 minutes in the oven, have a super simple ingredient list and bake in cupcake tins. So easy!
We were having friends over for the Steeler’s game on Sunday so it seemed like the perfect opportunity to make a batch.
I’ve been making these for years with all sorts of flavor combinations using different fillings and cookies as the crust. For this batch, I used Goodie Girl’s seasonal Caramel Apple flavored cookies with pumpkin spice filling and whipped topping. They were to die for and the Goodie Girl cookies worked wonderfully. They had great crunch, and the caramel apple flavor added a really nice tart kick.
If your store doesn’t carry the caramel apple flavor, I think their toffee crunch or even chocolate chip cookies would work well also.
If you are looking for an easy fall treat that is perfect for parties, give these a try!
Ingredients (Prep Time: 15 min. TotalTime: 50 min. Serves: 15):
For the Crust:
- 1 box Goodie Girl Caramel Apple Cookies (about 2 cups of crumbs)
- 4 tbsp butter (melted)
For the Filling:
- 12 oz. reduced fat cream cheese
- 2 Tbsp. Greek yogurt
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp pumpkin spice
- 1/4 cup pumpkin puree
For the Whipped Topping:
- 1 cup heavy whipping cream
- 4 oz reduced fat cream cheese
- 1/4 cup sugar
- 1/2 tsp. vanilla extract
- 1/2 tsp. pumpkin spice
- Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners (you will need 15).
- In a food processor, pulse cookies until they are fine crumbs. Add in melted butter and pulse until well incorporated.
- Distribute cookie mixture among cupcake tins (about 2 tablespoons per tin) and press into the bottom. Bake for 5 to 7 minutes until they just start to brown.
- In a medium bowl, mix together cream cheese, greek yogurt, sugar, egg, vanilla and pumpkin puree until smooth.
- Distribute cheesecake mixture evenly among cupcake tins. Bake for 25 minutes until the middle isn’t jiggly and the top has browned a tiny bit. Once removed from oven, let them cool completely.
- In a medium mixing bowl, whip heavy cream until peaks just start to form. Then, mix in cream cheese, sugar, vanilla and pumpkin spice until they are well incorporated and smooth.
- Serve cheesecakes with a generous dollop of whipped topping and enjoy this delicious, seasonal treat!
Several years ago, I tried Chēbē’s products at an expo and fell in love. The mix itself is free from pretty much every allergen, is vegan, and tastes wonderful. It is incredibly versatile and can be used in both sweet and savory recipes. I have recently partnered up with Chēbē and will be developing a few recipes with their products over the next couple of months.
The first recipe I came up with is this Feta, Olive and Rosemary Focaccia. Since the dough is made with tapioca and there is cheese added to it, the bread is perfectly crispy on the outside while keeping a chewy texture inside.
If you wanted to use this for sandwiches, I could see it being delicious with Italian meats, vinegar and spices. That being said, it’s packed with flavor on its own and I enjoyed it dipped in a bit of olive oil with a glass of red wine. I will warn you, it is incredibly addictive and it didn’t last 24 hours in our apartment before we finished the whole loaf (there are only 2 of us).
If you are interested in trying out this recipe, I have seen Chēbē products in Whole Food’s or you can order boxes through their website.
I hope you enjoy this recipe as much as I did!
Ingredients (Prep Time: 15 min. Total Time: 60 min. Serves: 8):
- 1 package Chēbē Focaccia Bread mix
- 1/2 cup shredded mozzarella
- 1/2 cup crumbled feta
- 2 eggs
- 2 Tbsp. olive oil
- 1/2 cup pitted kalamata olives, diced
- 1 Tbsp. fresh rosemary, minced
- 4 Tbsp. milk
- Thinly sliced lemon rounds
- A few extra olives
- A sprinkle of flaky sea salt and black pepper
- Olive oil
- Preheat the oven to 375 degrees. Line a baking pan with parchment paper and lightly grease with 1 tsp. of olive oil.
- In a medium mixing bowl combine Chebe Focaccia bread mix, mozzarella, feta, eggs, olive oil, kalamata olives, rosemary and milk.
- Knead with your hands until everything is well incorporated and the mix is smooth, springy and dough like.
- Place dough on baking tray and press out into an oval shape, about 10 inches across at its widest point.
- Using your finger or the back of a spoon, poke 10 or 15 dents in the top of the dough.
- Brush the top of the focaccia with a bit of olive oil and top with lemon rounds, olives, feta, rosemary, salt and pepper.
- Bake for 40 – 45 minutes, let cool slightly and enjoy!