CHOCOLATE CHIP BISCOTTIS

CHOCOLATE CHIP BISCOTTIS

Biscottis, yum! These dry crispy Italian cookie bars are perfect for dunking. I love dunking them in my morning cup of cappuccino, my afternoon tea, or a mug of cocoa in the evening.

They’re even better when their homemade! My super easy Chocolate Chip Biscottis are a family favorite. They’re perfect for gifting too!

These yummy biscottis use just 5 ingredients and the first one is cake mix! Like I said super easy.

Here’s the recipe:

Ingredients

1 package yellow cake mix
1 1/4 cup all purpose flour
1 stick butter, melted
2 large eggs
3/4 cup chocolate chips

Directions

  • Preheat oven to 350 degrees Fahrenheit
  • Fit a stand mixer with the paddle attachment (if using a hand held mixer be sure beaters are in tight)
  • Place all ingredients in mixing bowl
  • Mix on low until all ingredients are well combined
  • Dough will be a bit stiff and tacky
  • Turn dough on to baking sheet covered with parchment paper or silicone mat

With your hands flatten dough into a rectangle about 1/2” thick, make sure there’s a small mound running down the center of the rectangle and either side tapers down from the center mound.

  1. Bake for 30 minutes
  2. Remove from oven and let cool for 10 minutes
  3. Using a serrated bread knife slice the rectangle diagonally into 1/2” slices
  4. Lay slices cut side down on baking sheet
  5. Bake another 10 minutes
  6. Turn oven off and leave cookies in the oven for 30 minutes
  7. Transfer to wire racks to cool completely.

Your biscottis are now ready for dunking! Or if you want you can dip them or drizzle them in melted chocolate.

Store in air tight containers, ziplocks work fine. Your can store them at room temperature for weeks or freeze them for longer storage. But whatever you do don’t refrigerate them.

If you freeze them, thaw them out before serving. If they’ve lost their crispness pop them in a 250 degree oven for a few minutes to crisp them up.

Hope you love these biscottis as much as we do!

Click here for more biscotti recipes!

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Double Chocolate Biscottis

Double Chocolate Biscottis

Biscottis are the perfect accompaniment to a nice cup of coffee anytime of day. Who doesn’t love those crispy crunchy cookies?

Sure you can buy all sorts of biscottis in supermarkets, bakeries, and even big box stores. But nothing beats homemade!

And just because they have a fancy Italian name doesn’t mean they’re fussy and hard to make. My Double Chocolate Biscottis are so easy to make! They use just 5 ingredients and the first one is cake mix!

Here’s the recipe:

Ingredients

1 package chocolate cake mix, Devil’s Food Cake if available
1 1/4 cup all purpose flour
1 stick butter, melted
2 large eggs
3/4 cup white chocolate morsels

Directions

  • Preheat oven to 350 degrees Fahrenheit
  • Fit a stand mixer with the paddle attachment (if using a hand held mixer be sure beaters are in tight)
  • Place all ingredients in mixing bowl
  • Mix on low until all ingredients are well combined
  • Dough will be a bit stiff and tacky
  • Turn dough on to baking sheet covered with parchment paper or silicone mat

With your hands flatten dough into a rectangle about 1/2” thick, make sure there’s a small mound running down the center of the rectangle and either side tapers down from the center mound.

  1. Bake for 30 minutes
  2. Remove from oven and let cool for 10 minutes
  3. Using a serrated bread knife slice the rectangle diagonally into 1/2” slices
  4. Lay slices cut side down on baking sheet
  5. Bake another 10 minutes
  6. Turn oven off and leave cookies in the oven for 30 minutes
  7. Transfer to wire racks to cool completely.
Your biscottis are now ready for dunking! Or if you want you can dip them or drizzle them in melted chocolate.
Store in air tight containers, ziplocks work fine. Your can store them at room temperature for weeks or freeze them for longer storage. But whatever you do don’t refrigerate them.
If you freeze them, thaw them out before serving. If they’ve lost their crispness pop them in a 250 degree oven for a few minutes to crisp them up.
Hope you love these biscottis as much as we do!
Click here for more biscotti recipes!
Double Chocolate Biscottis
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EASY CHOCOLATE ALMOND BISCOTTIS

EASY CHOCOLATE ALMOND BISCOTTIS

Biscottis

are one of my favorite Italian cookies. Who doesn’t love those crispy crunchy cookie bars made just fo dipping.
Speaking of dipping you can dip biscottis in your favorite hot or cold beverage. They’re great with coffee of course; but also delicious with tea, cocoa, milk, and wine! Yes you can most definitely dip your biscotti of choice in a glass of dessert wine. Think Vin Santo, or my personal favorite Greek Samos!

But before you start dipping you need some biscottis. Sure you can buy all sorts of biscottis from most supermarkets, coffee houses, and big box stores, but nothing compares to the homemade biscottis Nonna in Italy bakes. Or in my case Nana in Hawaii.

I’m sure most Italian grandmas have their favorite biscotti recipe, well so does this grandma; I just “cheat” a little bit and use a cake mix to make my biscotti.

These chocolate almond biscottis are made with just 5 ingredients and take just over an hour to make. The result is a delicious biscotti with just the right crunch!

Here’s the recipe:

Ingredients

1 package chocolate cake mix, Devil’s Food Cake if available
1 1/4 cup all purpose flour
1 stick butter, melted
2 large eggs
3/4 cup sliced almonds

Directions

  • Preheat oven to 350 degrees Fahrenheit
  • Fit a stand mixer with the paddle attachment (if using a hand held mixer be sure beaters are in tight)
  • Place all ingredients in mixing bowl
  • Mix on low until all ingredients are well combined
  • Dough will be a bit stiff and tacky
  • Turn dough on to baking sheet covered with parchment paper or silicone mat

With your hands flatten dough into a rectangle about 1/2” thick, make sure there’s a small mound running down the center of the rectangle and either side tapers down from the center mound.

  • Bake for 30 minutes
  • Remove from oven and let cool for 10 minutes
  • Using a serrated bread knife slice the rectangle diagonally into 1/2” slices
  • Lay slices cut side down on baking sheet
  • Bake another 10 minutes
  • Turn oven off and leave cookies in the oven for 30 minutes
  • Transfer to wire racks to cool completely.

Your biscottis are now ready for dunking! Or if you want you can dip them or drizzle them in melted chocolate.

Store in air tight containers, ziplocks work fine. Your can store them at room temperature for weeks or freeze them for longer storage. But whatever you do don’t refrigerate them.

If you freeze them, thaw them out before serving. If they’ve lost their crispness pop them in a 250 degree oven for a few minutes to crisp them up.

Hope you love these biscottis as much as we do!

Click here for more biscotti recipes!

EASY CHOCOLATE ALMOND BISCOTTIS
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Favorite Old Fashioned Gingerbread

Favorite Old Fashioned Gingerbread

“This is everyone’s holiday favorite, even the busy cook’s, because it is so easy to make.”

See how to make soft, spicy gingerbread for the holidays.

This soft and spicy cake is flavored with molasses, ginger, cinnamon, and cloves. Serve it with fresh whipped cream!

 

Ingredients

*1/2 cup white sugar

*1/2 cup butter

*1 egg

*1 cup molasses

*2 1/2 cups all-purpose flour

*1 1/2 teaspoons baking soda

*1 teaspoon ground cinnamon

*1 teaspoon ground ginger

*1/2 teaspoon ground cloves

*1/2 teaspoon salt

*1 cup hot water

*Add all ingredients to list

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  2. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

 

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 375 calories; 11.2 g fat; 65.3 g carbohydrates; 4.4 g protein; 48 mg cholesterol; 435 mg sodium. Full nutrition

 
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Pumpkin Torte

Pumpkin Torte

This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It’s quick and always turns out so well. The nuts and caramel topping add a nice finishing touch.

This is a great recipe. Very light and not too sweet with a great pumpkin flavor.

I did use more pumpkin spice than what the instructions states, a little less confectioners sugar, and used no nuts. I had lots of coworkers asking where the recipe came from.

 

Ingredients:

1 package yellow cake mix (regular size)

1 can (15 ounces) solid-pack pumpkin, divided

4 large eggs

1/2 cup 2% milk

1/3 cup canola oil

1-1/2 teaspoons pumpkin pie spice, divided

1 package (8 ounces) cream cheese, softened

1 cup confectioners’ sugar

1 carton (16 ounces) frozen whipped topping, thawed

1/4 cup caramel ice cream topping

Pecan halves, toasted

 

Directions

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
  • Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans.
  • Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.
  • Beat cream cheese until light and fluffy. Beat in confectioners’ sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping.
  • Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with a fourth of the filling. Repeat three times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.
Nutrition Facts

1 slice: 476 calories, 24g fat (12g saturated fat), 82mg cholesterol, 367mg sodium, 58g carbohydrate (41g sugars, 1g fiber), 6g protein.

 

 

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Vegan Pumpkin Pie

Vegan Pumpkin Pie

Thanksgiving is right around the corner.  At my house this means baking, lots of baking.  I have to make the family’s favorite pies like sweet potato, pecan, and of course pumpkin.  But in a family that has a child who’s allergic to eggs, nuts, and dairy none of these pies will do.  So for my grandson Jett we make a special Vegan Pumpkin Pie.  He loves it!

This Vegan Pumpkin Pie is super easy to make, it contains no dairy or eggs.  We have been making it for Jett every year for Thanksgiving and Christmas, it’s something he totally looks forward too.  By the way it’s tasty enough to serve to the whole family so if you don’t want to make 2 types of Pumpkin Pie go ahead and just make this Vegan Pumpkin Pie.  If you don’t tell anyone it’s vegan they might not even notice.  Yes it’s that good!

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Vegan Pumpkin Pie

Ingredients:

1 15 or 16 oz. can or box Organic pumpkin pumpkin puree

1/2 tsp salt

1 Cup Organic Coconut Milk  –  don’t shake the can before opening, scoop up and use the fat creamy white portion on the top

1 tsp cinnamon

1/2 tsp ground ginger

1/4 cup Organic Maple Syrup

1/2 Cup Coconut Sugar (you can use cane sugar if you can’t find coconut sugar)

1/4 Cup Cornstarch

1 Unbaked Pie Shell  – homemade or frozen (be sure it’s allergen free)

Directions:

Mix Dry Ingredients except corn starch together and set aside

Mix Pumpkin Puree, coconut milk, and maple syrup together until well blended

Add mixed dry ingredients to the pumpkin mixture and mix very well

Sprinkle cornstarch in 2-3 increments over the pumpkin mixture making sure to stir cornstarch into the mixture very well – you don’t want lumps

Pour pumpkin mixture into unbaked pie shell

Bake in a pre-heated 350° oven for about 1 hour or until tester comes out clean

Do not over bake, once tester comes out clean remove from oven and set on the counter, center may still be soft and wobbly when shake, it will set firm as it cools.

Cover with plastic wrap and refrigerate until ready to serve.  I serve it with spray canned coconut whipped cream I buy at Safeway next to the Rediwhip.

 


Vegan Pumpkin Pie
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Vegan Pumpkin Pie
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Ingredients
Servings:
Instructions
  1. Mix Dry Ingredients except corn starch together and set aside
  2. Mix Pumpkin Puree, coconut milk, and maple syrup together until well blended
  3. Add mixed dry ingredients to the pumpkin mixture and mix very well
  4. Sprinkle cornstarch in 2-3 increments over the pumpkin mixture making sure to stir cornstarch into the mixture very well - you don't want lumps
  5. Pour pumpkin mixture into unbaked pie shell
  6. Bake in a pre-heated 350° oven for about 1 hour or until tester comes out clean
  7. Do not over bake, once tester comes out clean remove from oven and set on the counter, center may still be soft and wobbly when shake, it will set firm as it cools.
  8. Cover with plastic wrap and refrigerate until ready to serve. I serve it with spray canned coconut whipped cream I buy at Safeway next to the Rediwhip.
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