Hello.
:)
My idea of creating the perfect temperature in my house
is by opening the windows,
turning on the oven
and then combining the smells of baking
with the crisps smells of fall.
I have been trying some new recipes
and nothing makes me feel like running and jumping into a big pile of leaves like ginger biscotti.
Now, biscotti may sound intimidating but it really is so
very easy to make.
All you'll need is:
No stick Cooking Spray
1 (18.25 oz.) package Golden Butter Cake
1 cup All Purpose Flour + some for your hands
2 1/2 teaspoons ground ginger
2 teaspoons grated lime peel
1/2 cup butter, melted and slightly cooled
2 large eggs
1 1/2 cups coarsely chopped macadamia nuts
1 cup white chocolate chips
1 tablespoon Butter Flavored Crisco® Shortening
All you'll need to do is:
First, Heat your oven to 350°F. Position rack in center of oven. Spray cookie sheet with no-stick cooking spray.
Next, put the cake mix, flour, ginger, lime peel, melted butter, eggs and macadamia nuts in large mixing bowl. Blend 1 to 2 minutes with an electric mixer on low speed until well blended, scraping bowl often (don't you worry, the dough is going to be stiff).
After that, move the dough to prepared cookie sheet. With floured hands, shape dough into two rectangles, each 14-inches long by 3-inches wide by 3/4-inch thick, about 4 to 5 inches apart on sheet. Mound the dough so it is slightly higher in the center than at the edges.
Now you are ready to bake 30 to 35 minutes or until firm to touch. Remove from oven and cool on sheet for 10 minutes, but don't you turn that oven off! :)
Next, cut each rectangle into 3/4-inch slices on the diagonal using a sharp kitchen knife, while still on cookie sheet. Carefully turn slices onto their sides. Return cookie sheet to oven.
Now, stick 'em back in the oven for an additional 10 minutes. Turn oven off and let biscotti remain in oven until crisp; 30 to 40 minutes. Remove from oven and transfer biscotti onto a rack. Cool completely.
As a finale, place white chocolate chips and shortening in a microwaveable bowl. Microwave 30 seconds on medium high. Stir. Microwave another 30 seconds on medium high. Stir. If necessary, microwave an additional 10 to 15 seconds, until chips are melted. Drizzle melted white chocolate over biscotti.
Best served with coffee or tea and a great book!
and nothing makes me feel like running and jumping into a big pile of leaves like ginger biscotti.
Now, biscotti may sound intimidating but it really is so
very easy to make.
No stick Cooking Spray
1 (18.25 oz.) package Golden Butter Cake
1 cup All Purpose Flour + some for your hands
2 1/2 teaspoons ground ginger
2 teaspoons grated lime peel
1/2 cup butter, melted and slightly cooled
2 large eggs
1 1/2 cups coarsely chopped macadamia nuts
1 cup white chocolate chips
1 tablespoon Butter Flavored Crisco® Shortening
All you'll need to do is:
First, Heat your oven to 350°F. Position rack in center of oven. Spray cookie sheet with no-stick cooking spray.
Next, put the cake mix, flour, ginger, lime peel, melted butter, eggs and macadamia nuts in large mixing bowl. Blend 1 to 2 minutes with an electric mixer on low speed until well blended, scraping bowl often (don't you worry, the dough is going to be stiff).
After that, move the dough to prepared cookie sheet. With floured hands, shape dough into two rectangles, each 14-inches long by 3-inches wide by 3/4-inch thick, about 4 to 5 inches apart on sheet. Mound the dough so it is slightly higher in the center than at the edges.
Now you are ready to bake 30 to 35 minutes or until firm to touch. Remove from oven and cool on sheet for 10 minutes, but don't you turn that oven off! :)
Next, cut each rectangle into 3/4-inch slices on the diagonal using a sharp kitchen knife, while still on cookie sheet. Carefully turn slices onto their sides. Return cookie sheet to oven.
Now, stick 'em back in the oven for an additional 10 minutes. Turn oven off and let biscotti remain in oven until crisp; 30 to 40 minutes. Remove from oven and transfer biscotti onto a rack. Cool completely.
As a finale, place white chocolate chips and shortening in a microwaveable bowl. Microwave 30 seconds on medium high. Stir. Microwave another 30 seconds on medium high. Stir. If necessary, microwave an additional 10 to 15 seconds, until chips are melted. Drizzle melted white chocolate over biscotti.
Best served with coffee or tea and a great book!
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