Triple Almond Biscotti

'Tis the season, everyone!  This time of year is filled with happiness and joy and giving and over-indulging. Who doesn't love that? One of my favorite holiday treats is biscotti. I have several different kinds I make regularly throughout the season and all winter long, if I'm being honest.  This Triple Almond Biscotti is very easy to make, and pairs famously with a mug of piping hot coffee or even hot chocolate.

Don't be afraid of the fancy-pants Italian name (which means "twice baked").  And if you've had some horrible cellophane packaged rock-hard biscotti in the past, that is like comparing the powdered mac 'n cheese to a creamy homemade goodness.

This recipe uses three forms of almond to power-hit these biscotti with loads of flavor.  There's almond extract (you'd be surprised at how many recipes don't use this), Amaretto (almond liqueur), and chopped almonds.  I don't put the almonds in mind usually, only because I don't like the texture and they are delicious with our without.

Triple Almond Biscotti

2 c. flour

1 c. sugar

1 t. baking powder

1/8 t. salt

3 eggs

2 T. Amaretto

1 t. almond extract

1 t. vanilla extract

1 c. toasted chopped almonds (optional)

6 oz. vanilla almond bark or white chocolate

1/4 t. nutmeg

Pre-heat oven to 300°. Line a sheet pan with parchment paper. 

In a bowl, combine first four ingredients with a whisk.  

In a separate bowl, whisk eggs, Amaretto, and extracts.  Add the dry ingredients and mix until combined. Fold in almonds.  The dough will be a bit sticky at this point but it'll all work out in the end. 

Turn out onto parchment paper and shape into two logs about 10 x 3 inches.  You may need to flour your hands to prevent the dough from sticking as you shape it.

Bake for 20-30 minutes or until firm and lightly golden brown.  Remove and cool. Using a serrated knife, slice log into 1/2 inch angled slices.  

Lay the slices cut side down on the sheet pan and bake an additional 20 minutes, flipping halfway thru baking time.  Let cool completely.  

In a bowl, microwave the almond bark and nutmeg, stirring every 15 seconds until melted.  Using a spoon, drizzle melted candy over biscotti.  Allow to set.

Autumn Applesauce & Apple Butter

We try to go apple-picking every year.  I picture a chilly crispness to the air, bundled in a cozy sweater, the scent of a crackling fire wafting around us, warm apple cider, and we five laughing and teasing as we pluck ripe red apples from the trees, discussing the various ways we'll use these delicious apples.  We will make apple pie, apple muffins, Apple Spice Hand Pies with Cinnamon Cream, applesauce, apple butter, apple cider, and a lovely apple and parsnip mash.

Here's what really happens...  I insist we go apple picking even though 2 of the 5 of us (who shall remain nameless but both are male) don't want to go at all due to 1) having to spend time with the family (our son) and 2) there's sure to be many bees around and someone is terrified of bees (husband).  We all pile in the SUV and head out to the orchard.

Just as we arrive, it starts to sprinkle.  Fantastic.  And it went from 80° and sunny to chilly and damp.  Then one of our daughters decided to pick that day and that time to declare her hatred for her sister simply because we only had one apple picking stick and had to share.  I mean, seriously.  Sharing stinks.

She was grumpy and whiny and difficult while the rest of us were trying to make the best of it.  It did stop spitting rain on us.  The temperature increased to a comfortable 75°.  Our son took over the camera and was enjoying himself, at least as much as a 16 year old man-boy with his family can.

The lady who owns and runs the orchard goes on the honor system if she's not there. She leaves a bucket out on an old patio table near the orchard entrance and trusts you to pay for what you take. She leaves plastic bags and apple pickers to use at your leisure. And she almost always has some cookies sitting out for anyone to have a snack after apple-picking.

She wasn't there when we first arrived, so we went on our merry way picking apples. Later she came out to greet us and see if we needed any help finding the good ones. Her enormous orange tabby was faithfully following behind her. When I mentioned that our youngest kid had her grumpy pants on, she told her that the best way to get rid of the grumpies is to jump up and down as hard as you can. So Ms. Grumpy jumped up and down, giggling.

This kind lady told me a story of her childhood.  When she was a little girl, she used to love to go to a neighbor "grandma's" property.  She had an apple orchard and always had cookies for her to munch on. She loved picking the apples and feeding them to the horses so much that when she got older, she bought an orchard and horses and became that "grandma."  And she makes sure to always have cookies on hand for the little ones.

Adjust the quantities of sugar and spices to suit your tastes.  Put the sauce and butter into mason jars and freeze for later use.  The applesauce is particularly delicious while still warm, on it's own or spooned over vanilla bean ice cream.

Applesauce
20 servings

20 apples, cored and chunked
2 c. water or apple juice
4 T. cinnamon
2 c. brown sugar

Mix all ingredients in a dutch oven or slow-cooker.  Cook over medium-low heat in dutch oven until the apples are softened, 3-6 hours.  In slow-cooker, cook on low for 6 hours or so.  Puree to desired consistency using a blender or immersion blender.  For a chunkier applesauce, puree half and mix together.


Apple Butter
20 servings

20 apples, cored and chunked
2-1/2 c. brown sugar
1 T. cinnamon
1 t. nutmeg
1/4 t. ground cloves

Mix all ingredients in a dutch oven or slow-cooker.  Cook over medium-low heat in dutch oven until the apples are softened and the mixture is a dark brown.  In a slow-cooker, cook on low for 9-11 hours or until dark brown.  Puree in food processor, blender, or using immersion blender.

Zucchini Bread

You may have already blown thru your abundance of zucchini this summer.  I know my personal supply is done, but the farm stand down the street still has zucchini. And I'm sure everyone has their favorite zucchini bread recipe.  Here's mine!

I started with a two beautiful green and yellow zucchini, equaling about a pound.  That's why the flecks of yummy zucchini goodness in the photos are yellow.  Plus it gives it a homey autumn-y feel.

Zucchini Bread

1 lb. zucchini
2 c. flour
1 t. baking soda
1 t. baking powder
1-1/2 t. cinnamon
1 t. nutmeg
1/4 t. allspice
1/2 t. salt
1-1/2 c. sugar
1/4 c. plain yogurt
2 eggs
1 T. lemon juice
6 T. melted, cooled butter

Pre-heat oven to 375°.  Spray 9x5 inch loaf pan.

Shred zucchini on large holes on box grater.  Squeeze as dry as you can.

Whisk flour, baking soda, baking powder, spices, and salt in a large bowl.  Whisk sugar, yogurt, eggs, lemon juice, and butter in a separate bowl.  Add wet ingredients and zucchini to dry ingredients and fold gently to combine.

Pour into loaf pan and bake for 45-55 minutes, or until toothpick comes out with a few crumbs.  Cool on wire rack for 10 minutes, then remove from pan and continue to cool.

Adapted from Cooks Country

Country Pumpkin Bread

I know it's not autumn, although Mother Nature has us fooled here in the upper south.  It's chilly and raining (per usual it seems).  I've got a fire roaring in the fireplace and three loaves of Country Pumpkin Bread filling my kitchen with warm scents.  It feels like fall today, but you certainly don't need a cold, wet day to justify making this delicious quick bread.

Country Pumpkin Bread is a moist, tender loaf.  The pumpkin flavor is not masked by too many spices.  It is dairy-free as well.  It's so easy - just two bowls and a whisk is all you need to whip up this delicious bread. This recipe makes 3 mini-loaves and they freeze beautifully if you want to stash a loaf or two for another day.

Oh, and did I mention that it makes a great gift, too?  Just perfect for Mother's Day!  I give Country Pumpkin Bread loaves wrapped in parchment paper and tied with a pretty ribbon with some cinnamon sticks stuck in for Christmas gifts.

While I'm on the subject of Mother's Day, I'd like to give a huge cyber-hug to SA, one of the most incredible, generous, intelligent, thoughtful, caring women I know.  You are my second mom and I love you dearly.  Happy Mother's Day!

Country Pumpkin Bread

1 - 15 oz. can pumpkin puree

4 eggs

1 c. vegetable oil

2/3 c. water

3 c. sugar

3-1/2 c. flour

2 t. baking soda

1-1/2 t. salt

1 t. cinnamon

1 t. nutmeg

1/2 t. cloves

1/4 t. ginger

Pre-heat oven to 350*.  Grease and flour three 8 x 3-7/8-inch pans.  Or you may use three 7 x 3-inch pans; adjust your baking time as necessary.

In a large bowl, whisk together the pumpkin, eggs, oil, water, and sugar until well blended.

Apple Spice Hand Pies with Cinnamon Cream

Why are little girls so mean to each other?  My 8-year old daughter and I were on a field trip with school together and were having a great time.  At the end of the day, we were to all meet in a central location.  My daughter sat on a brick half-wall next to a girl in her class and Girl Scout troop.  They were chatting and having fun.  Along comes (well, hobbles, as she has a broken ankle) another girl in their class, who is also in their Girl Scout troop.  My daughter's friend asked her if she could sign her leg cast, and she said yes and handed her a Sharpie.  Then my daughter asked her if she could sign her cast.  The girl looked her square in the eyes, cocked her head, hand on her hip, and said, "Um, no."

My daughter hung her head for a second, shrugged her shoulders, and then started doing some clapping rhyme thing with another kid.

It really hurt my feelings to see someone treat my baby this way.

Moms always want the best for their kids, and for all other kids to be kind to them.  Wouldn't you want your baby to be treated with love and respect all the time?

And how do you think your mom feels when someone is unkind to you?  I can tell you ~ it breaks her heart.

So my poor, sweet, loving daughter and I came home and made some Apple Spice Hand Pies.  And ate several of them each.

The best part?  The cinnamon cream sort of melts and gets all creamy and gooey.  Like a cherry cheese danish with apples in a hand pie form.  Unreal.

Apple Spice Hand Pies with Cinnamon Cream
Makes 16

4 Granny Smith apples
2 T. butter
1 t. cinnamon
1/2 t. nutmeg
1/8 t. cloves
1 c. brown sugar
1 T. cornstarch
1 T. vanilla extract
pinch salt
8 oz. cream cheese, room temp
1/2 c. powdered sugar
1/2 t. cinnamon
4 pie crusts, uncooked
1 egg
3 T. sugar
1/2 t. cinnamon

Pre-heat oven to 425*.  Line two sheet pans with parchment paper.

Peel and chop apples.  In a large skillet, melt butter over med-high heat.  Saute apples for 5-10 minutes or until beginning to soften.  Add cinnamon, nutmeg, and cloves and saute 1 minute to bloom the spices.   Add brown sugar and saute 3-5 minutes or until syrupy.  Make a slurry with the cornstarch and 1 tablespoon water.  Add to apples and cook 1 minute, or until thickened.  Remove from heat and stir in vanilla extract.

While the apples are cooling, whip (by hand or with a mixer) the cream cheese with the powdered sugar and cinnamon until light and fluffy.  Set aside.

Using a 5" biscuit cutter or similar (I use a funnel), cut rounds of the pie dough, rolling scraps as necessary to make 16 rounds.  Fill rounds on one side with 1-2 tablespoons of apples, leaving a 1/4"-1/2" edge.  Dollop 1 teaspoon or so of the cream cheese mixture on top of the apples.  Dip your finger in water, run along edge, and fold over pie dough to seal.  Crimp with a fork by rolling the fork so the twines push down on the border.

Beat egg with 1 tablespoon water.  Mix sugar and cinnamon in separate bowl.  Brush tops of hand pies with egg wash.  Sprinkle with cinnamon-sugar.

Bake for 15-20 minutes, rotating and switching pans halfway thru.

Banana Pancakes with Peanut Butter Syrup

I had a really strange experience regarding these Banana Pancakes with Peanut Butter Syrup.  One night not too long ago, I was drifting off to sleep ~ I was in that odd stage between sleep and awake where you're super comfortable and feel like your body is made of lead, yet you are somewhat aware of your surroundings.  All of a sudden I had an epiphany!

Instantly, the recipe for these Banana Pancakes popped into my head.  (Don't be alarmed ~ it actually happens quite often.  Frequently enough, in fact, that I keep a steno pad on my nightstand so I can write down my creative thoughts). Then the ingredients for the Peanut Butter Syrup jumped in my little brain.  Ok, so that's not the strange part.

I fell into a deep sleep.  The next morning, I woke up, got out of bed, dragged a comb across my head. (Not really.  Just wanted to quote the Beatles).  I picked up a magazine on the floor and immediately opened to an article on Jack Johnson, whose favorite food happens to be Banana Pancakes.  I'd never even heard of this guy until reading this article.  (My dear husband reminds me occasionally how I'm not a big music lover... and that I married a musician.)

Later that day, the whole family was in the vehicle for the 2-1/2 hour drive to visit relatives.  We had been on the road about 15 minutes when my husband, the musician, plugged in his phone to play some music.  What comes on, but this John Jackson or Jack Jackson or John Johnson or Jack Johnson or whatever his name is. And what song is he singing?  "Banana Pancakes."  Guess I was meant to make these.

When you cook these, the bananas get golden brown and caramelized.  The pancakes are fluffy and tangy and sweet.  And they really are very easy.  It's not much more time-consuming than a boxed mix. You can make the sauce ahead as well.  If you don't have buttermilk, you can make a substitute by adding 2 tablespoons of lemon juice or white vinegar to 2 cups milk and letting it sit for 5 minutes.  These pancakes are rich, especially with the syrup, so a little will go a long way.

Banana Pancakes with Peanut Butter Syrup
Feeds 6

Pancakes:
2 c. (10 oz) flour
2 tbsp. sugar
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
2 c. buttermilk
1/4 c. sour cream
2 eggs
3 tbsp. melted butter, slightly cooled
1 tsp. vanilla extract
5-7 bananas

Sauce:
1/2 c. maple syrup
1/4 c. creamy peanut butter
1 tsp. vanilla extract
2 tbsp. butter
pinch salt

Vegetable oil for skillet
Butter for skillet


Pre-heat oven to 200°.  Stick a sheet pan in the oven.

For the pancakes, whisk first 6 ingredients.  In another bowl mix buttermilk, sour cream, eggs, butter, and vanilla. Gently mix the wet and dry ingredients.  Set aside for 10 minutes.

Meanwhile, make the sauce.  Dump all sauce ingredients into a small saucepan and heat over low heat, whisking occasionally.

As you make the pancakes, slice a banana or two so they don't brown as you wait.  Heat non-stick skillet over med-high heat.  Add a bit of vegetable oil and a pat of butter.  Scoop pancake batter in 1/4-cup measures into skillet.  Place banana slices in the batter, gently pressing into batter.  Once the top is bubbling and drier, and bottom is golden, carefully flip.  Cook till golden brown on bottom.

Remove from skillet and place on sheet pan and put in oven to keep warm.

Serve with butter and peanut butter syrup.