Chocolate Dipped Almond Biscotti

Hello! For this blog post I have chosen to make "Chocolate Dipped Almond Biscotti" from my book, Petite Sweets. 

This recipe was chosen by my mom because she loooves biscotti. She says it's perfect to eat in the morning with your coffee. I think it's just an excuse to eat some tasty dessert for breakfast. My mom also makes these around the Christmas time and dips the chocolate covered part into crushed candy canes for decoration (and taste).

Chocolate Dipped Almond Biscotti from Petite Sweets (Ojakangas 138)

 To make the Biscotti, I first had to gather all the ingredients I would need:

• ½ cup sugar
• 4 tablespoons (½ stick) butter, melted
• 1 teaspoon pure almond extract
• ½ cup almonds, chopped
• 2 large eggs
• 1 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup semisweet chocolate chips

Before I started baking, I preheated the oven to 350°F. 

Then, using the electric mixer, I creamed the sugar, butter, and eggs until smooth (Ojakangas 139). Because my family isn't a huge almond fan, I left out the chopped almonds and also added a little less than the recommended amount of almond extract. When everything was smooth, I poured in the flour, baking powder, and salt. 

When everything was combined together, I split the dough in half and rolled out each half on a floured board. 

Once that was done, I transferred the dough onto a cookie sheet.

Then I baked the dough for 20-25 minutes. When it was firm, I "removed from the oven and let [it] cool slightly" (Ojakangas 139). Once it was cool enough for me to handle, I sliced both pieces of dough diagonally. 

 After slicing them, I evenly spread them out on the baking sheet and placed them back in the oven for 10 minutes.

 Then I took them out again, flipped each one, and placed it back in the oven for another 10 minutes, or until it was lightly browned and toasted (Ojakangas 139). 

Since the biscotti part was done, it was time to work on the chocolate dip. I took a small bowl, filled it with chocolate chips, and placed the bowl over boiling water. Every so often I stirred the chocolate chips until they started to melt and from there on I continued to stir them so they wouldn't burn on the bottom. 

When the chocolate was fully melted, I took each slice of the baked biscotti and dipped each one into the melted chocolate and voila! You have your biscotti.

If I were to do this recipe again, I would maybe think of a way to jazz it up, such as a decoration on top like my mom's crushed candy canes (but something different since I've already tried that) or maybe incorporating something into the dough like chocolate chips so you get them throughout the whole biscotti.

This recipe was a lot easier than my previous baking attempts, since I have perfected it by watching my mom in the past and getting her help during the process. I recommend this recipe if you want something good to go along with your coffee in the mornings. 

What recipes have you perfected? How did you perfect them? Did it take time and help?

Thanks for reading!

Ojakangas, Beatrice, and Roger LePage. Petite Sweets: Bite-Size Desserts to Satisfy Every Sweet Tooth. Portland, Me.: Sellers, 2009. Print.

Roasted Vegetables - Spanish Style

Canapé De Escalivada

This is a traditional Spanish canapé. A canapé is just vegetables cook with a touch of fine olive oil. They are healthy, low in calories, and easy to make.

First, I cut up a bunch of green bell peppers, onion, and zucchini. I arranged them in a large baking pan and roasted them for about 20 minutes. I then took the vegetables out of the tray and drizzled some grapeseed oil over them. After tossing the oil, the vegetables were ready to serve. The recipe calls for olive oil, but I used grapeseed oil because it tastes the same and is healthier. I also left out some of the vegetables because my family doesn't like them.

the vegetables before they were roasted

Here's the recipe so you can try it yourself!

                                        1 small eggplant                   1 tablespoon minced parsley

                                        1 red bell pepper                   1 tablespoon thyme leaves

                                        1 green bell pepper                kosher or sea salt

                                        1 medium onion, peeled        freshly ground pepper  

                                        1 tablespoon virgin                1 large zucchini, skin on

                                           olive oil  

                                         Freshly squeezed lemon juice   

Arrange the eggplant, red and green peppers, and onion in a roasting pan. Roast in a 500￮ F oven for about 20 minutes, turning the eggplant and peppers once. Cool. Skin, core, and seed the peppers. Peel the eggplant, cut in half lengthwise, and scrape out most of the seeds. Cut the peppers, eggplant, and onion roughly into julienne strips about 1 inch long. Place in a bowl and gently mix in the olive oil, a few squeezes of lemon juice, the parsley, thyme, salt, and pepper.

Lightly sprinkle the zucchini rounds with salt and let sit a few minutes. Top the zucchini rounds with the vegetable mixture. Serve at room temperature.     

    the finished vegetables

What's your favorite vegetable, and how do you like it prepared?

Casas, Penelope. New York: Knopf Doubleday Group, 1996. Print.           

Pastissets

Pastissets

In English, the Spanish word pastissets translates to powdered sugar cookies. They are made with cinnamon and lemon flavors, which the book describes as "hard to resist." These cookies are incredibly easy to make and only took about an hour total.
You start by beating together some butter, sugar, egg yolk, and lemon peel. I didn't have any fresh lemons, so I just used lemon juice. However, I wouldn't recommend this because you had to use about 3 cups of lemon juice for the flavor to really get through.
Then, you add some cinnamon and flour to the dough and mix until it is thick. After this, you place the dough in a pan and bake for 10 minutes. The recipe calls for cookie cutters, but I just balled my dough and made circular cookies.

the cookies before they were baked

Here's the recipe so you can make it yourself!

                              2/3 cup vegetable shortening or     1/2 teaspoon grated lemon peel

                              unsalted butter, softened                1/4 teaspoon cinnamon

                              1/2 cup unsalted butter                   1 egg yolk

                              1/2 cup sugar                                  sifted confectioner's sugar

With a wooden spoon, beat together the vegetable shortening and the butter, then incorporate the sugar, egg yolk, and lemon peel. Combine the cinnamon and flour in working with your hand to form a smooth dough.

On a floured surface, roll the dough a scant 1/4 inch thick, and cut with a 1-inch scalloped cookie cutter. Arrange the cookies on a greased cookie sheet and bake at 350￮ F about 10 minutes, or until golden. Cool, then coat with confectioner's sugar.

finished lemon cookies

What are some fun and interesting twists you could make to this recipe?

Casas, Penelope. New York: Knopf Doubleday Group, 1996. Print. 

Marinated Pork with Eggs

Zorza Con Huevos Fritos

This recipe is for marinated pork topped with a fried egg for texture. It marinates for a couple of hours in a mix of paprika and garlic. The recipe originates from Galicia, Spain, and is used in many restaurants there.
You start by thawing the chicken and marinating it in paprika, garlic, and a little bit of water. Let that marinate overnight and take it out when you're reading to cook the chicken. Then, you fry up the pork in a skillet until it's browned. Once the pork was done, I put it in the oven to keep warm while I made the eggs.
To make the fried eggs, I did two per person, so eight eggs for my whole family. I sprayed a pan with butter spray and fried the eggs. I kept them on the heat until the yolks were mostly done, but still a little runny. After everything was ready, I put the pork on a plate and placed the egg on top, and served it with a side of roasted vegetables.

Here's the recipe so you can make it yourself!

               1 pound lean ground pork             1/4 cup chicken broth or water

4 teaspoons imported sweet          1 tablespoon olive oil

paprika                      4-8 eggs

                1/2 teaspoon hot paprika               1/2 teaspoon salt                       

8 large cloves garlic, minced                                         

In a bowl, mix the meat with the sweet and hot paprika, salt, garlic, and broth. Cover and refrigerate overnight.  Heat the oil in a skillet, add the meat mixture, and sauté, breaking up the meat as it cooks, until lightly browned.
Once the meat is done, fry the eggs--to taste, or better still, in the Spanish style. Divide the meat onto dinner plates, and place the fried eggs over the meat and serve right away.

How do you like your eggs cooked? Tell me in the comments!

Casas, Penelope. New York: Knopf Doubleday Group, 1996. Print. 

Bakin' Brownies

   In honor of the holidays I decided to bake Peppermint Stick Brownies for my family and friends! In many different areas around the world you can almost guarantee the presence of brownies in parties for people of all ages. Thanks to the book Cookies Cookies Cookies By Shelli McConnell I figured out a way to bake brownies for my family and friends and add a little holiday spin on them!

A sample of how the final product
will turn out to be 

Ingredients Needed:

• 1 & 1/2 cups all purpose flour 
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda 
• 1 & 1/4 cups sugar
• 3/4 cup margarine or butter
• 1/2 cup unsweetened cocoa powder 
• 2 eggs
• 1 teaspoon vanilla 
• 1 cup milk
• 3/4 cup mint-flavored chocolate pieces 
• 1 cup chopped walnuts or pecans 
• Fudge Frosting 
• 1/2 cup broken peppermint sticks or coarsely crushed striped round peppermint candies 

Recipe 

Step 1: Pour and stir together the flour, baking soda, and baking powder in a medium bowl. Set aside.

Step 2: In a large sauce pan combine the sugar, margarine or butter, and cocoa powder. Place sauce pan over medium heat and stir constantly until margarine or butter is melted. Remove from heat.

Step 3: Add eggs and vanilla into the same sauce pan from step 2. Use a wooden spoon and lightly beat just till combined (don't overbeat).

Step 4: Add the milk and the newly formed chocolate mixture alternately (adding in the two new substances in small amounts while switching between the two). Beating after each addition. 

Step 5: Stir in chocolate pieces and walnuts or pecans. Spread batter into a greased baking pan. Bake in a 350 degree oven for 25-28 minutes or till a wooden toothpick inserted near center comes out clean.                                                                                                                                                                                                                                                                                                                                Step 5: Stir in chocolate pieces and walnuts or pecans. Spread batter into a greased baking pan. Bake in a 350 degree oven for 25-28 minutes or til wooden tooth pick inserted near center comes out clean.

 Step 6: Cool brownies in pan or wire rack. Frost with Fudge Frosting. Sprinkle with crushed peppermint. Cut into desired bars.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             Step 6: Cool brownies in pan or wire rack. Frost with Fudge Frosting. Sprinkle with crushed peppermint. Cut into desired bars.

Want your brownies to have even more holiday spirit then it already does? Shelli McConnell has created a way for that very thing to be possible, "here's a secret, mint-flavored chocolate pieces are nestled in the center of these chocolaty brownies" (McConnell 16). My loved ones fell in love with the sweet surprise that was found in every delicious peppermint stick brownie, and because of that I can promise that your loved ones will too! 

Did you bake anything special for your loved ones in honor of the holidays?

If so what did you bake? Did your family enjoy it?

Happy Holidays Everyone!

McConnell, Shelli. Meredith Corporation. Des Moines: Meredith Corporation, 1992. Print.

Easy Mediterranean Shrimp

Gambas Al Ajillo

This recipe is an example of a Spanish tapa. A tapa is a bite-sized appetizer, but it is more delicate than most common appetizers we see in the US. They typically use fancier items, such as shrimp or zucchini, rather than cheese and crackers.

This recipe is for a garlic shrimp. It is one of the most classic Spanish tapas, and is wonderfully simple. It is generally cooked in shallow earthenware, however, I made mine in a skillet, and it turned out well. The ingredients can vary, and you can essentially add almost any spice to compliment the garlic flavor.

You start by sprinkling both sides of the shrimp with sea salt. Then, combine olive oil, garlic, some bay leaf, and chile pepper in a bowl and sauté it until it begins to brown. Add the shrimp and cook, flipping the shrimp so both sides get brown. After they are done cooking, I sprinkled them with some ground parsley and served them with asparagus and broccoli.

Here's the recipe so you can make it yourself!

                                    1/2 lb small shrimp, shelled          1 small bay leaf

                                    kosher or sea salt                           a 1-inch dried red chile pepper

                                    1/4 cup extra virgin olive oil         1 tablespoon minced parsley

                                    3 cloves garlic, peeled and

                                    coarsely chopped                            ojlllllllllllllllllllllllllllllllllllllllllllllllllllllllllll

                                                                                          

Sprinkle the shrimp on both sides with salt. Let them sit at room temperature for about 15 minutes. In a small, shallow casserole (preferably Spanish earthenware) combine the oil, garlic, bay leaf, and chile pepper and sauté over a medium-high flame until the garlic just begins to color. Add the shrimp and cook, stirring, until the shrimp are just done, about a minute or two (if the shrimp have turned opaque at the center, they are sufficiently cooked). Sprinkle with parsley and serve immediately in the casserole dish, accompanied by good crusty bread for dunking.

How can you incorporate ingredients from your culture to make this recipe your own?

Casas, Penelope. New York: Knopf Doubleday Group, 1996. Print.   

Origami Inflatable Box

My name is Elijah and my blog is about origami. I am going to show you cool origami projects and designs that you can make with just a piece of paper. Anyone can do them and it is really easy as long as you just follow the instructions. Not only can it be done for fun, but it can also save paper. "The raw ingredients for paper toys are all around us in the form of letter paper, junk mail, gift wrap, magazines, and of course, the old standby, leftover homework. And where would all that paper go if it were not folded into barking dogs? Recent scientific studies have shown that 30% of American landfills consists of discarded paper goods. Thus, recycling used paper into Cootie Catchers is not only fun and entertaining; it's ecologically sound, too (Lang 6)!

Step 1: Get a square piece of paper. Any paper will work.



Step 2: Follow the specific instructions to fold the piece of paper into the origami design/shape that you want.






Step 3: Blow into the hole to inflate the paper into a box.

That is all you have to do to make an Origami Inflatable box! It is cool, simple and quick to make.

Bakin' Cookies

          For as long as I could remember, my family and I loved to bake. Baking is a great way to bring the family together and have fun. I decided to bake "delicate cake-soft cookies frosted with a rich butter-flavored icing" (McConnell 11) called Browned Butter Cookies from the book Cookies Cookies Cookies By Shelli McConnell.

The final product of the Browned Butter Cookies

Ingredients Needed:

• 2 & 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 & 1/2 cup margarine or butter
• 2 eggs 
• 1 teaspoon vanilla 
• 1 cup dairy sour cream
• 1 cup coarsely chopped walnuts 
• Browned Butter Icing 

Recipe:

Step 1: In a medium sized mixing bowl stir well together the flour, baking soda, baking powder, and salt. After the ingredients are well mixed set aside the bowl.

Step 2: In a large mixing bowl combine the brown sugar and margarine or butter. Beat with an electric mixer on medium speed till well combined. Then beat in eggs and vanilla till fluffy.

PLEASE NOTE: Leave out the butter for about 5-10 min or until the butter has soften prior from adding it to the mixture

Step 3: Add the flour mixture to the newly made margarine mixture along with the sour cream, mix well. 

Step 4: Stir in chopped nuts 

Step 5: Scoop and roll the cookie dough till your satisfied with how large the balls are and set them 2 inches apart onto the greased cookie sheets. Bake in a 350 degree oven about 10 minutes or till set. (Note: The time is a suggestion and can be changed till satisfaction) 

Step 6: Take out the cookies from the oven and set the baked cookies on wire racks or plates and wait till they are cooled down

Step 7: Frost cookies with browned butter icing and decorate with sprinkles or other wanted sweets

Step 8: Eat up and enjoy with your family and loved ones!

      Through the process of making these cookies I learned that it was a lot harder and more work alone then I initially thought . Usually, my mom would do most of the work and my sisters and I would just do the 'fun parts' like mixing and pouring in the ingredients. I am genuinely glad that I am finally putting in a lot more effort into learning how to bake and I hope you guys enjoy learning with me. 

Do you enjoy baking?

 If so who do you like to bake with & what is your favorite thing to bake? 

McConnell, Shelli. Meredith Corporation. Des Moines: Meredith Corporation, 1992. Print.