Cranberry Biscotti

Today's post is a Cranberry Biscotti recipe that I got from my recipe book called "The Kitchen" The Four Sisters Inn. A few years ago I vacationed in Monterey California and stayed at the Gosby House Inn and purchased their cookbook.

Cranberry Biscotti
Ingredients:
13/4 cups flour
1/4 tsp sea salt
1 tsp baking powder
1/4 cup light olive oil
3/4 cup granulated sugar
1 tsp vanilla extract
1 tsp pure almond extract
2 large eggs
1/2 cup dried cranberries
1 1/4 cups unblanched almonds, coarsely chopped

Preheat oven to 300 degrees
Line a large baking sheet with parchment paper.

Whisk together the flour, salt, and baking powder. In another bowl mix together the olive oil, sugar, extracts and eggs. Mix well. Stir in flour mixture until well combined and then fold in cranberries and almonds.

Wet both hands with cool water and divide dough into halves. Roll dough into two 10-12 inch logs.

Bake for 25-30 minutes until tops of logs are light brown and beginning to crack. Remove baking sheet from oven and let cool for 10 minutes. Reduce oven temperature to 275. Cut logs on the diagonal 3/4 thick. Lay biscotti cut side down and bake for 20 minutes. Or bake for 10 minutes, remove baking sheet from oven and turn over biscotti so that the other cut side is down on the sheet. Bake for another 8 minutes.

Remove baking sheet from oven and let biscotti cool on the sheet.

Recipe courtesy of Gin Yang, fan of Four Sisters Inn.

Shortbread Cookies

Oh my where have I been? Tis the Season to neglect my blog!

I have been Christmas shopping, entertaining, gifting, working, (I'm an esthetician, making fingers and toes look pretty) and just simply eating my baked Christmas cookies. As we enter the holiday season, I am pulling out all of my go-to recipes. Today, I made shortbread. Although, not my usual go to shortbread for my stoneware mold. I thought I would try something different and came across Shane's recipe on his Blog. I had my doubts as the recipe uses only 78 grams of butter which is only about 1/3 of a cup. I just had to give this recipe a try... I love a challenge! I also had to convert grams to cups! Shane describes this recipe as "a little bit of a chew too it, but still melts in your mouth, oozing with butter flavor, lightly sweet with just a hint of a saltiness" I agree on all counts! lol Next time i may use a bit more butter. And it was the perfect accompaniment with Earl Grey tea ♥

I almost forgot to take photos!

If you're curious on my gram to cups conversion here ya go!
78 grams of butter - 1/3 cup (next time I may use a tbsp or two more)
45 grams of sugar - 1/4 cup sugar
140 grams of flour - 1 cup flour (or maybe I'll use less flour and no extra butter :) )

Thanks for stopping by!

Soft Chewy Chocolate Chip Cookies

Who doesn't like chocolate chip cookies! Here's my favorite recipe and I made them this past weekend!

Ingredients:
2 1/4 cups flour
1 tsp. baking soda
1 cup butter softened
1/4 cup white sugar
3/4 cup brown sugar
1 tsp. vanilla extract
1 small package vanilla instant pudding
2 eggs
1/2 - 3/4 cup dark chocolate chips
1/2 - 3/4 cup white chocolate chips

Preparation:
Preheat oven to 375
In a medium mixing bowl, combine flour and baking soda. Set aside. In another bowl, combine butter, white sugar, brown sugar, vanilla, & pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually stir in flour mixture. Stir in Chocolate chips. Drop by heaping tablespoonful's, 2 inches apart, onto an ungreased cookie sheet.
Bake 10 mins. or until lightly browned.

Thanks for stopping by...

Christina