Biscotti al Cioccolato 1-2-3

I have always had a love/hate relationship with Biscotti.  This is probably why I have always stayed away from making them, leaving it to the professionals.  Until that dreaded day that I bit into one in front of a certain Pastry shop while visiting New York and an hour later was at my parents dentist office.  That Biscotto cost me about $200. 
I had been noticing lately on several blogs some Biscotti recipes popping up.  Feeling a little dangerous, I thought why not finally give it a try to make.  Why not try to make this twice baked cookie something grand myself.  After all, running to the dentist is alot less expensive in Mississippi.    Let me give it a try.  I tested several recipes, all good.   Here is my version, easy and simple.  A philosophy I live by on a daily basis.  Hope you enjoy it. 

I am posting two versions:  Traditionally this Biscotto, or "Twice baked" cookie is made without butter.  The addition of butter gives a softer texture to your end result.  Guess which one wins for me? I liked them both.  The second issue is about the sugar content.  Biscotti should not be sweet.  They are not sugar cookies.  Preheat your oven to 350/bake.
Ingredients: Version number 1
8oz of good quality chocolate.  I use Ghiradelli
3/4 cup sugar
3 cups flour/ unbleached ( a little more for your counter/hands/etc)
3/4 stick butter
a pinch of salt
2 teaspoon baking powder 
1/2 cup sweetened cocoa powder 
2 eggs gently beaten
2 teaspoons Madagascar vanilla extract
optional 2 teaspoons espresso brewed coffee

In a double boiler, melt your chocolate and butter.  Set aside to cool.  In a large bowl combine your eggs, sugar and vanilla extract.  Beat with your electric mixer until smooth and creamy.  Add your cooled, melted chocolate and combine.  Add your flour/baking powder/cocoa powder and mix until combined.  It will be sticky.  Do not worry.  Rub some flour on your hands and remove your mixture from the bowl to your kitchen counter.   Work to combine.  It will be sticky and this is normal.  Add some additional flour if necessary.  Line to baking sheets with parchment.  Divide your mixture in half.  Add more flour to avoid sticking to your counter.  It will be somewhat messy to combine.   Place your divided mixture onto your baking sheet and form into a long, log form, using the back of your spatula to help shape it.  They should be about 10-12  inches long by 1 inch or so high.  Let rest a few minutes.

(Those are specs of flour you see on top of the logs. They are not nuts.  I am so sorry for the poor quality of this photo).

Place in your oven and bake for approximately 25 minutes. You will notice that your logs have increased in size some and that your crust on top is just beginning to break.  Remove from Oven and let cool 30 minutes loosely covered.  Lower your oven temperature to 300/bake.(If you are dealing with a convection oven, please make your appropriate conversions before baking).
Uncover your logs and begin to cut straight across in pieces, working in a quick manner. Make sure you are working with a sharp knife.  Your cookies should be cut across about 1 inch wide.  You are now shaping your cookie.   Keep them separated on your cookie sheet. 

The next step will give your cookie the twice baked taste and texture.
Place your baking sheet with your cookies spread across the parchment paper, back into your oven.  Set your timer for 10 minutes and  Bake.  You do not have to turn them. It will not hurt them to do so but I find this step unnecessary in my recipe.
Remove from oven and let cool.  They are now ready to serve as they are or you can sprinkle some powdered sugar on them.  Buon Appetito~

2nd Version:
Follow the above steps and  omit the butter. This is the traditional way to bake them.  Your result will be a dry cookie, perfect for dipping into your ice cold glass of milk or cup of coffee~Buon Appetito~

Guest Hart Johnson

With briefs, your ears get cold...

It is my pleasure to share this space with a wonderful blogger and author, Hart Johnson from Confessions of a Watery Tart. Her blog is full of silliness and fun. Her book sounds delightful. After you read all about Hart and her first cozy mystery, you can come visit me at The Journaling Woman's Blog.

Take it away, Hart!

Boxers or Briefs?You know... one of my very favorite things about writing cozy mysteries is that I can be a little silly, and one of my very favorite things about MARY is I can be a little silly, so this seems the perfect spot to confess some of the silliness I managed to slip into The Azalea Assault. (Thank you for having me, Mary!!!) I mean most cozy mysteries have a little silliness to them—there is humor. It is just part of the style. And it is a nice departure for me, because my other stuff tends to get into some dark psychology. (I have a rotten streak, but don't tell anyone!)Not that murder isn't dark, but yah know? Nobody liked the guy ANYWAY! (those are the rules with cozies... killing people nobody will miss). But along with RULES, you get some allowances! And that is where I had my fun!Monty Python and Harry Potter nodsThe Burrow, my writing group, originally bonded over the Potterverse, though the Python love runs deep, too. At one point we made a pact to include a Python reference in every book we wrote... I threw in a Potter reference for good measure. I am eager to see if people notice.Crossdressing. Check.“I'm naked!” Check.And yes. There REALLY IS a boxers versus briefs debate. (though there is also support for going commando—this is ME writing this stuff, after all)Annie, my main character's best friend, provides the surest route to most of my silliness, but she isn't the only one. I guess I just figured if I was having fun, my readers would have fun. So there you have it. My silliness in a nut shell. Thank you for having me, Mary!!!

The Azalea AssaultCam Harris loves her job as public relations manager for the Roanoke Garden Society. It allows her to combine her three loves, spinning the press, showing off her favorite town, and promoting her favorite activity. She's just achieved a huge coup by enlisting Garden Delights, the country's premiere gardening magazine, to feature the exquisite garden of RGS founder, Neil Patrick. She's even managed to enlist world-famous photographer Jean-Jacques Georges. Unfortunately, Jean-Jacques is a first-rate cad—insulting the RGS members and gardening, goosing every woman in the room, and drinking like a lush. It is hardly a surprise when he turns up dead. But when Cam's brother-in-law is accused and her sister begs her to solve the crime, that is when things really get prickly.

Alyse Carlson is the pen name for the author some of you may know as Hart Johnson. She writes books from her bathtub and when she isn't writing, does research for a large, midwest University or leads the Naked World Domination Movement (your choice).LinksBarnes & Noble Paperback or NookAmazon Paperback or KindleConfessions of a Watery Tart

Go. Create. Inspire!

Journaling Prompt:  What pen name or alter ego would you choose?

Alive

Quote of the Day:  Life is what we are alive to... Be alive to ... goodness, kindness, purity, love, history, poetry, music, flowers, stars, God, and eternal hope. - Maltbie D. Babcock (still quoting from Bobby's travel journal)

I know I've been MIA this week. I'm still recovering from the fabulous Grad Party for #1 son! Plus, the kids are home and the summer schedule is busy! Trying to find a little creative space for myself. It takes some effort at the start of summer.

"We" embraced the Texas theme

with decorations and the best food this side of Texas!

Thanks to a couple fabulous friends who went all out for our party.

The spicy guacamole was the hit of the party.

We celebrated on a hot, summer day.

A few great friends helped me clean up (actually, did the clean up. I was exhausted). All in all, it was a great day.

Feeling grateful.

I'll have a guest here on this blog on Friday, and I've been invited to hang out on the Journaling Woman's blog that day.

Go. Create. Inspire!

Journaling Prompt:  What have you been feeling grateful for lately?

Vanilla Mascarpone Ice Cream with Sweet Roasted Cherries . . .

"My advice to you is not to inquire why or whither, 

but just enjoy your ice cream while it's on your plate." 

                   -- Thornton Wilder

Solid advice, especially as it concerns homemade ice cream. Seems to me it melts faster than the store-bought stuff, so it's wise to take Wilder's suggestion. Luckily, this vanilla mascarpone ice cream is so darn good that eating it before it softens into a puddle won't be a problem for most folks.

Made with some of the most luscious ingredients known to man--heavy cream, mascarpone cheese, and slowly roasted sweet cherries--this may be one for the record books, it's that fantastic.

Adapted from Jeni Britton Bauer's Jeni's Splendid Ice Creams at Home, the latest ice cream volume to take up residence in my ever-expanding collection, this recipe is simple, as are most of her recipes. Three key elements make her standard method stand out from the crowd: she doesn't use eggs; she uses a smidgen of corn syrup; and, her ice creams are ready to eat far more quickly than the norm.

Until now, I've honestly never encountered an egg-free ice cream that has an undeniably wonderful texture. You probably know that the typical ice cream recipe requires the careful cooking, and then straining, of an eggy custard concoction. That's fine if you know how, for example, to make a decent pastry cream and you are well aware of the potential pitfalls, but it's far from a foolproof process for beginners. The likelihood of overcooking the custard and ending up with something akin to scrambled eggs is high. Yeah, there's nothing quite like the sensation of dumping a steaming saucepan full of expensive ingredients right down the sink after you've been diligently stirring it on the stove, non-stop, until your wrist seizes up. Luckily, it's been a while since I've had to face a pour-it-down-the-sink scenario, but I remember those days well. So, while you do have to cook the milk, cream, and sugar, etc., for Jeni's recipes, the chances of screwing up that step are happily diminished.

In the pantheon of ice cream cookbooks, I think this one is kind of a revelation. As I already mentioned, the recipes generally include a little bit of corn syrup, and though that may be a frowned-upon ingredient for those who require all-organic-everything in their gourmet ice creams, it sure helps to produce a seriously fine result. I think it's worth the trade-off.

I made a couple of minor changes to the original recipe by using mascarpone cheese instead of goat cheese (I love both, but I must confess that I love mascarpone more), and by using fresh sweet cherries instead of sour cherries. Also, I decided to add in a tiny bit of vanilla bean paste (the recipe did not call for any vanilla at all) and I think that rounded out the flavor nicely, still leaving the mascarpone aspect front and center. I also reworded the recipe to reflect exactly what I did.

Both of my kids, along with the hubby, told me they think this may be the best ice cream I've ever made. High praise, coming from them. That, however, is a testament to Jeni Britton Bauer's skill as an artisanal ice cream maker and recipe developer, without a doubt; I can't take the credit. I look forward to using this no-egg method many times in the future. It's a winner.

Vanilla Mascarpone Ice Cream with Sweet Roasted Cherries
(For a printable version of this recipe, click here!)

Yield: About 1 quart of ice cream.


To make the roasted cherries:
(This should be made ahead of time and can, if you like, be prepared days in advance and kept in the fridge until you need it.)

Preheat your oven to 400 degrees.

2 cups of pitted sweet cherries
2/3 cup granulated sugar
2 teaspoons cornstarch

Place the cherries in a medium size baking dish/pan (I used a 9"x13" glass dish). Whisk the sugar and cornstarch together in a little bowl and scatter that over the cherries. Toss them around until evenly coated. Roast the cherries in the oven, stirring them about every 15 minutes, until the juice looks thick and bubbly, about 35-40 minutes or so.

Strain most of the liquid off the roasted cherries and let them cool completely before using them in the ice cream. (If the cherries are large, you can cut them into chunks before or after roasting, if you prefer; that's what I ended up doing with mine.)

To make the ice cream:

2 cups whole milk
1 tablespoon plus one teaspoon cornstarch
1/2 cup mascarpone cheese
1 and 1/2 ounces cream cheese (3 tablespoons), room temperature
1/2 teaspoon vanilla bean paste (or vanilla extract)
1/4 teaspoon fine sea salt
1 and 1/4 cups heavy cream
2/3 cups granulated sugar
1/4 cup light corn syrup

In a very small bowl, stir together 2 tablespoons of the milk with all of the cornstarch until smooth (this is the "slurry").

In a large bowl, with a fork, mix together the mascarpone, cream cheese, vanilla, and salt until smooth and well combined. Set aside.

Fill a large bowl about 3/4 of the way full with cold water and ice. Have a large, clean Ziploc bag ready and propped open near the bowl.

In a large saucepan, combine the rest of the milk, the heavy cream, the sugar, and the corn syrup. Over medium-high heat, bring the mixture to a rolling boil. Boil for 4 minutes. Take the pan off the burner and slowly whisk in the cornstarch slurry, whisking constantly. Return the pan to the burner and bring back to a boil, again over medium-high heat, now stirring continually with a rubber spatula. Cook until slightly thickened; this will take about 1 minute. Take the pan off the heat.

Pour the hot milk mixture slowly into the bowl with the mascarpone and cream cheese, whisking until it's quite smooth. Pour all of this into the Ziploc bag, seal it, and place it into the bowl of ice water. Leave the bag in there until the liquid in it feels pretty cold, at least half an hour. Add more ice to the bowl as needed.

Follow the directions for your own ice cream freezer, churning the ice cream until it's thick. (I use the ice cream attachment for my KitchenAid mixer and my ice cream took at least 20 minutes to thicken.)

 Get out your roasted cherries and a spoon. As you pack the thickened ice cream into one or two storage containers (I used two pint-size glass containers that have plastic fitted lids), spoon some of the cherries in frequently; don't stir/mix them in, simply layer them.

Cover the containers securely. Chill them in the coldest part of your freezer for at least 4 hours, until the ice cream is as firm as you'd like (I ended up letting mine chill overnight, but I did check it after only 4 hours and, relatively speaking, it was probably firm enough to serve).

(If you'd like to comment on this post, or to read any existing comments, please click on the purple COMMENTS below.)

Writer's Support Group

Quote of the Day: 

If you stuff yourself full of poems, essays, plays, stories, novels, films, comic strips, magazines, music, you automatically explode every morning like Old Faithful. I have never had a dry spell in my life, mainly because I feed myself well, to the point of bursting. I wake early and hear my morning voices leaping around in my head like jumping beans. I get out of bed quickly, to trap them before they escape. --Ray Bradbury

In the midst of my party prep for my son's graduation, I nearly forgot to contribute to the Insecure Writer's Support Group, hosted by the Super Ninja Blogger Alex J. Cavanaugh.

During this week of prep, I attended a book launch party for local Brainerd area author Theresa M. Jarvela for her debut cozy mystery, Home Sweet Murder. Coordinated by my great friend and Publicist Extraordinaire, Krista Rolfzen Soukup, at Blue Cottage Agency. 

Many special guests were there, but she was most surprised when her daughter walked up to have her book signed. She had traveled all day to arrive on time and support her mama. (Love the finger point!)

The thing is, I can make myself crazy by thinking about and doing all the external prep involved in hosting a party, but the truth is, relationships win out every time. I spent last weekend tidying up the place, washed the floor, put things away, did laundry. Monday, I came home from my workout and all the boys, who are now home for summer vacation, and half the neighborhood boys as well, were having a Nerf gun war in the house - the WHOLE house! The cat was in and out. Dirt was on the floor. Nerf bullets were everywhere, and I just said, "Please clean it up afterwards." So, we'll have a party in my imperfect house, with stray Nerf bullets, a touch of clutter, but filled with fun. I don't have time to stress about the outward appearances. It's too late to powerwash the house and stain the deck. Besides, the most important part is the food, for which I am getting excellent assistance. My good friend helped me find fun decorations - going with a Southwest theme for the party, and it's all about the boy.

So, what does this have to do with the Insecure Writer's Support Group? Everything. We can be insecure about everything we do. We can obsess over the external. But, what we really need to do is connect and keep it real. The clients of Blue Cottage Agency are doing that by attending each other's events. The other authors came to my play. I've been to their readings and launches. I feature them on this blog. I plan to write about them for magazines, or whatever. We are a support network in real time. You readers are a support network in a global and spiritual sense. Thank you.

Go. Create. Inspire!

Journaling Prompt:  What can you do to support local artists in your area?

Pollo alla Barbara (Barbara's Oven Fried chicken)

Ingredients:  One whole chicken cut up, cleaned, dry with paper towels. (5-6 pound chicken)

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon of pepper

3 cups breadcrumbs

1 cup corn meal

1/2 cup half and half or 3/4 cup whole milk

One tablespoon, grated, Parmigiano Reggiano cheese

One lemon sliced

(you will not need any additional oil for your baking pan)

24 hours before you plan on baking this dish, prepare your chicken.  Clean your chicken removing your skin as well as possible.  I like to keep some skin on the chicken for added flavor. Place in a bowl with a large bunch of Rosemary. 

 (Approximately 3 cups).  Add your salt, pepper, one lemon sliced, olive oil and toss.  Place your chicken pieces, rosemary into a ziploc bag.  Pour approximately once 1/2 cup of half and half or 3/4 cup whole milk into your bag with the chicken.  Zip it closed and mix, massaging the bag of chicken with your hands.  Place into your refrigerator overnight.  The next day, right before you are planning on cooking your chicken, preheat your oven to 375 bake.  Carefully drain your chicken into a colander.  You will lose very little liquid.  In a large baking dish pour out 3 cups of your favorite bread crumbs along with one cup of corn meal and toss with one tablespoon Parmigiano cheese.  Place your chicken pieces into the bread crumb mixture and coat. 

Carefully lay your chicken pieces into your baking pan or skillet.  Bake for 1 hour and 15 minutes until golden and crispy.

Serve with Oven baked Potatoes:  2 large sprigs of Rosemary, 4 cups of small red potatoes cleaned and cut up

One teaspoon of salt

One teaspoon of pepper

2 cloves of garlic cut up

2 tablespoons of olive oil

One baking dish

Method:  Toss the potatoes with olive oil, garlic, salt and pepper in a bowl.  Pour out onto a baking sheet or baking dish.   Bake for 45-50 minutes at 375 degrees until golden and crispy.  Serve with your delicious chicken and dry white wine.  Buon Appetito.

Savor the Moments

Quote of the Day:  Savor little glimpses of God's goodness and His majesty, thankful for the gift of them:  pathways through the woods, a bright green canopy overhead, and dappled sunshine falling all around. From the Travel Journal I found to give Bobby on his Graduation.

I am guiding you in the way of wisdom, and I am leading you on the right path. Proverbs 4:11

A new path lies before us; we're not sure where it leads; but God goes on before us, providing all our needs. Linda Maurice

I think I'll use this sweet Travel Journal as guest book for Bobby's party.

Favorite Photos Friday: BHS Graduation, Class of 2012

A long line of graduates dressed in blue wound its way down the hill and onto the football field.

The speeches were well delivered and meaningful to the Graduates.

It was a gorgeous night to throw your hat in the air and celebrate!

There he goes.

Hatless and happy.

I didn't think I'd find him in the crowd, but he found me.

Go. Create. Inspire!

May we always find each other in the big crowd of life.

Journaling Prompt:  Write about your graduation.