Thursday, December 7, 2023

Christmas Biscotti

Biscotti is a twice baked Italian treat,
which gives it a long shelf life,
 and can be stored in a tin
 for at least a month.

Great to put in the mail
 to family and friends.

Good dunked in a hotdrink 
for a treat or dessert.

I found this recipe in a Hallmark Book,
I had a few years.

1/2 cup unsalted butter,
at room temperature.
3/4 cup granulated sugar

2 large eggs,
1 tsp vanilla extract
2 tbsp orange juice
2 cups plus 2 tbsp all-
purpose flour.
1 1/2 baking powder
1/4 tsp salt
1/4 tsp cinnamon

2/3 cup chopped cherries
or dried cranberries
2/3 cup pecans or
your choice of nuts.

Preheat oven to 350deg.F
Line 2 cookie sheets with parchment paper

In a bowl with an electric mixer, or by hand, 
cream together the butter and sugar, until fluffy.
Add the eggs and beat until smooth.
Mix in the vanilla and orange juice.

In another bowl, whisk together the flour,
baking powder, salt and cinnamon.
Stir in the cherries and nuts.

Add the flour mixture with the butter mixture,
just until blended together.

Transfer to a floured surface,
divide the dough in half.
Place on one of the cookie sheets
and form 2 logs approx. 2 1/2 wide
and 14 inches long.
Spacing logs about 2in. apart.

Bake for 25 minutes  at 350deg.F.
or until slightly browned.
Place logs on rack to cool about 10 minutes.

After the logs have cooled 6-8 mins,
place on a cutting board and slice 
with a serrated knife, 
about 1/4  to 1/2 inch thick.

Change oven temp to 300deg.F
Place slices on two baking sheets and
bake at 300 deg.F, for about 8-10 minutes.
to dry and toast lightly.

Transfer to racks to cool.

I adapted this recipe from a Hallmark Book.
I couldn't find dried cherries in stores here.
I used maraschino cherries, rinsed and dried
them, and chopped them up. Also I substituted
cardamon for cinnamon.
They are delicious.

Merry Christmas!


Thursday, October 26, 2023

Pumpkin Chocolate Chip Cookies

Savour the flavours of 
Autumn with these 
Pumpkin Chocolate Chip Cookies.

A soft cookie enhanced
with Chocolate and Orange flavour.

Recipe yields 3 doz. cookies.

2cups flour
1 1/4 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

2 large eggs at
 room temperature

1 1/4 cups brown sugar
1/2 cup vegetable oil
1 tsp pure vanilla extract, or
(orange extract, if you have it.)
1/2 to 1 cup chocolate chips.
(nuts can also be substituted 
for the chocolate chips.)
1 cup pumpkin puree

I used canned puree for this recipe.


Preheat oven to 325 deg.F.

In a large bowl,
 whisk together the flour, 
baking powder, baking soda,
 cinnamon, nutmeg, and salt.

In a bowl with any electric mixer,
beat the eggs and sugar until 
light and smooth, about 2 minutes. 
Add in the oil, vanilla 
(or orange extract)and
 the pumpkin puree.

Add the flour mixture and beat
 just until they are mixed together.
Fold in the chocolate chips.

Using a small scoop or tablespoon,
place small mounds of batter onto 
the prepared baking sheets,
spacing about 2 inches apart.

Bake about 13-15 minutes or until 
a toothpick inserted in the centre of
 the cookie comes out clean.

Remove from the oven and
transfer to a wire rack to cool 
completely before frosting.

For the Frosting/Glaze
In a small bowl,
 mix 2 cups of powdered/
icing sugar,

(I sift the icing sugar to 
eliminate lumps)

2 tablespoons water
2 tbsp of orange extract. 
(If it is too thin, add more
icing sugar, too thick, 
add more water)

Spread glaze on tops of cookies,
sprinkle with candies to decorate.


Thanks for your visit.
Happy Autumn!


Saturday, April 8, 2023

Maple Cheesecake

I did this blog post a while back,
looks like Christmas,
and forgot to publish it.
So here it is....

An easy cheesecake to make,
sweetened with maple syrup and
a  Graham cracker crust.

This cheesecake should be made a few days
ahead to give it time to set.

For the crust

1 1/4 cups graham crumbs
1/4 cup butter, melted 
Mix graham crumbs and butter together. 
Press onto the bottom and about 1 1/2 up the sides
of a 8inch springform pan. 

Cream Cheese can be softened by
 placing the completely unwrapped package
 in the microwave. Microwave on high 15 seconds,
or just until softened.

Preheat oven to 300deg.F

Ingredients for the filling:
500g cream cheese, softened (2 packages)
2/3 cup maple syrup
3 eggs.

With an electric beater, beat the 
cream cheese until smooth.

Add the maple syrup and beat until combined.

Add eggs, one at a time, beating until combined.

Pour mixture into pan.
Gently tap to remove bubbles. 

Place pan on baking tray and 
bake 50 minutes or until filling is just set.

Turn off the oven.
Cool cheesecake in oven for 
1 hr with door slightly ajar.
Cool at room temperature.
Refrigerate overnight
Remove cheesecake from pan and enjoy.
Serve with ice cream, fruit or cream.

  • simply delicious!

    Thanks for your visit