Indulge In {Chocolate Drizzled Almond Biscotti}

This weekend starts the holiday baking rush. With Christmas less than a week away, I'm planning out my grocery list to make sure I get everything I need to make a load of holiday treats. From red velvet cupcakes to sugar cookies and everything in between, the sweets that surround this holiday are some of my favorites. There is one non-traditional treat though that I just can't go without…biscotti. This traditional Italian cookie made to accompany decadent coffees is just perfect when enjoyed fireside with a warm beverage in hand. They are the perfect excuse to have cookies for breakfast and make coffee that much better. While you can put all sorts of stuff into biscotti like pistachios and cranberries, my favorite is the classic almond. I make mine with just a little twist though, I sprinkle the top with cinnamon sugar before baking and finish it off with a drizzle of chocolate. Quite frankly, they are amazing and I'm going to share the recipe with you today. Here ya' go….

:: Ingredients ::
3 1/4 Cups Whole Wheat Flour
1 Tablespoon Baking Powder
1/4 Teaspoon Salt
10 Tablespoons Unsalted Butter, melted
1 1/2 Cups Sugar
3 Eggs
1 Tablespoon Almond Extract
1 Tablespoon Vanilla Extract
1 Cup Sliced Almonds
Melting Chocolate
1/2 Cup Cinnamon Sugar


:: Directions ::
1. Preheat the oven to 350 degrees and like a baking sheet with parchment paper.
2. Sift flour, baking powder, and salt into a medium bowl.
3. In a large bowl, mix the sugar, melted butter, eggs, vanilla extract and almond extract. Add the flour mixture to the egg mixture and stir with a wooden spoon until it's well combined. Mix in almonds.
4. Divide the dough in half. Put some flour on your hands and shape each half into a a 13 inch long x 3 inch wide x 1 1/2 inch thick log. Transfer both logs to the prepared baking sheet spacing about 2 inches apart. Sprinkle each log with cinnamon sugar.
5. Bake the logs 30 minutes. Remove from oven and cool completely on a wire rack, about 1 hour. Keep your oven on.
6. Transfer the cooled logs to a cutting board and cut into 1/2 wide slices. Arrange the slices on the same baking sheet and bake for 12 minutes. Turn the biscotti over and bake an additional 10-12 minutes until slightly golden brown. Remove from oven and drizzle with melted chocolate. Transfer to wire rack to cool completely.

Enjoy!

Indulge In {Sprinkle Bakes' Spiked S'mores Pie}

As many of you know, I would make cake my primary food group if I could. The moist spongey treat layered with rich and creamy icing is something that I can never say "no" to. However, I've recently had a major craving for homemade pie. Why? I have no clue. But the idea of having a warm pie cooling in my kitchen and delicious smell filling the house has been consuming me for weeks. With thoughts of pie taking over my head every night after dinner, I finally caved. This weekend I'm going to take the plunge and make a pie. It is taking some pretty serious thought on my part as to what kind of pie to make though. I'm torn between a traditional apple or creating an interesting flavor combination. With my gut telling me to go with the later option, I've compiled a series of recipes to test and combine. One of them though sounds amazing just the way it is. It's a spiked s'mores pie from Sprinkle Bakes that sounds out of this world. I mean what's not to love when you combine s'mores with bourbon? If you find the answer, please let me know. Here's the recipe...

:: Crust ::
1 1/4 cup graham cracker crumbs
1 tbsp. sugar
Pinch of salt
1/4 cup butter, melted

1. Whisk together crumbs, sugar and salt in a medium bowl.  Add melted butter and stir until mixture resembles wet sand.  Press into the bottom of a 9-inch pie pan or spring-form pan. Set aside.

:: Bourbon ganache ::
2 cups heavy cream
18  oz. semisweet chocolate, evenly chopped into fine pieces (you can also use chips)
1/4 cup plus 2 tbsp. bourbon

1. Heat the heavy cream in a large saucepan over medium-high heat until very hot but not boiling. You may also heat the cream in a heat-proof bowl in the microwave at 1 minute intervals. 
2. Remove cream from heat source and pour in the chocolate. Let stand for 3 minutes. Whisk until chocolate has melted and mixture is completely smooth.  Whisk in bourbon.  Pour mixture over the graham cracker crust and refrigerate several hours until set (or store in the freezer for quicker setting time).

:: Marshmallow meringue ::
3 egg whites
1/2 tsp vanilla extract
Pinch of salt
1/4 cup sugar
1 -7oz. jar of marshmallow creme
2 1/2 cups mini marshmallows
1 chocolate bar for garnish
1 whole graham cracker for garnish

1. Beat egg whites, vanilla and salt at high speed until foamy.  Gradually add sugar 1 tbsp at a time, beating until stiff peaks form.
2. Beat in 1/4 of the marshmallow creme.  Repeat with remaining creme until meringue is well mixed and fluffy. Fold in mini marshmallows with a rubber spatula.
3. Heap meringue in the middle of the pie and swirl with the back of a spoon or spatula.  Brown with a kitchen torch. You may also brown in the oven on the "broil" setting, but be sure to watch it constantly so the meringue does not burn.
4. Keep refrigerated. Garnish with chocolate bar and whole graham cracker. Bring slices to room temperature before serving. 

*Image and Recipe from Sprinkle Bakes

Color Me {Cafe Mocha}

I have finally done the impossible. I have given up coffee. While I haven't cut it out completely, I have significantly cut back. No longer do I rely on the delicious caffeine loaded beverage to wake up and get me through the day. But, I do enjoy a cup once or twice a week, say on a Saturday morning or one of those days when it's especially hard to get going. Now that I've given up my habit, when I do indulge, I like to make it extra special by sipping on a soy cappuccino or my favorite pumpkin spice latte from Starbucks. Something I noticed though, that always slipped me before, is the beauty in the color of deluxe coffee. The mix of light beige from the milk combined with the dark chocolate color of the roast is a combo to classic to pass up. It's perfect for fall too. The warm shades in combination with the cool temperatures outside make any get together feel welcoming and perfect. Try using it with a splash of mustard or garnet to create your one of a kind fall fete!

Have a great Monday!

Indulge In {Chewy Chocolate Chip Cookies}

Rob's favorite treat of all time is chocolate chip cookies. He would trade it all for a big ol' pile of homemade chocolate chip cookies. Normally he only gets them on his birthday or super special occasions. Well...this past Friday I took a much needed day off and got the baking bug. Instead of creating something he'd nibble at, say is good, and not eat after the first day, I caved and made a big batch of chocolate chip cookies. I have to admit, they aren't just for him though. They really are amazing, especially served warm with a scoop of vanilla ice cream. I found this recipe on Eat, Live, Run a few years back and it has been my go to cookie recipe ever since. With a hint of sea salt, you get just the right amount of savory and sweet. Here's the recipe.


:: Ingredients ::
2 1/2 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Sea Salt
1 Teaspoon Vanilla Extract
2 Cups Packed Dark Brown Sugar
2 Eggs
2 Sticks Butter, softened
1 Bag Semi-Sweet Chocolate Chips

:: Directions ::
1. Whisk together flour, baking soda, and sea salt. Set aside.
2. Cream together butter and sugar. Add eggs one at a time mixing after each egg. Add the vanilla and mix gently to combine. 
3. Add flour to the butter mixture. Carefully stir in the chocolate chips.
4. Spoon onto a greased baking sheet and bake at 350 for 12 minutes or until golden brown.

Indulge In {Chocolate Espresso Cake}

Today's post is going to be short and sweet my friends. The past couple of weeks have been crazy between traveling, having family in town and a busy work schedule. It has essentially left me no time in my kitchen which does not make me very happy. But, I do have a project on the horizon that will have me spending some much needed time concocting delicious treats. I wanted to share today a recipe that I plan on using for said project. While I tend to put my own spin on recipes, this one looks so good I may even follow it to a T. Here ya' go....

:: Ingredients ::

• 2 tablespoons instant espresso dissolved in 1/4 cup of boiling water then cooled to room temperature
• 1 1/2 cups Millet Flour
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup unsweetened cocoa powder
• 1 cup raw sugar
• 3 tablespoons of butter, unsalted at room temperature
• 1 egg
• 1 egg yolk
• 2 tsp vanilla
• 1/2 cup plain non-fat greek yogurt
• 1 cup pumpkin puree
• 1/2 cup low fat buttermilk
• 4 squares (40g) of 70% dark chocolate, diced into 1/2 inch pieces

:: Directions ::

1. Dissolve the espresso powder in boiling water and allow to cool while beginning the batter.
2. Cut a circle of baking paper to fit the bottoms of two 8 inch baking pans.  Lay the paper in the pans and spray the sides with non-stick spray.
3. Preheat the oven to 375 degrees.
4. Sift together – flour, baking powder, baking soda, salt, and unsweetened cocoa powder
5. In a bowl with high sides (such as a stand mixer bowl) mix the sugar, vanilla, and soft butter with an electric mixer on slow speed.  Add egg and egg yolk and increase mixer speed to medium and mix for about 3 minutes to allow butter and eggs to become fluffy.
6. Continue to mix while adding yogurt, pumpkin, and butter milk mixing throughly between each ingredient.
7. Mix in cooled espresso and blend throughly.  Bater should be quite liquid.
8. With the mixer on low speed slowly add the dry ingredients 1/3 at a time.  When the dry ingredients are completely incorporated set aside the mixer and fold in the chocolate pieces with a wooden spoon or a spatula.
9. Divide the batter between the two prepared cake pans.  Bake at 375 for 30 minutes.  Check for done-ness at 25 minutes with a probe or toothpick.  Cake is done when the center doesn’t jiggle and a toothpick or probe comes out clean when inserted into the middle of the cake.

Allow cakes to cool at least 15 minutes before removing from pans or cutting.  Allow cakes to cool completely before frosting.

*Image and recipe courtesy of Our Lady of Second Helpings

Indulge In {Chocolate Raspberry Mousse}

This is truly an indulgence, and an easy to make one at that. Heading to a friend's house for celebratory apps and cocktails a few weeks ago, I needed something quick and delicious to throw together. Making a traditional chocolate mousse was out of the question, but this quick, easy, and yummy version is just the trick. A perfectly balanced combo homemade whipped cream and sugar free chocolate pudding piped in a flaky tartlet is simple enough to make in a flash and a great way to impress diners. Here's the recipe...

:: Ingredients ::
1/2 Pint Heavy Whipping Cream
1 Cup Powdered Sugar
5 Containers Sugar Free Jello Pudding
Phyllo Tartlets
Fresh Raspberries

:: Directions ::
1. Place metal mixing bowl and beaters in the freezer for approximately 10 minutes.
2. Remove bowl and beaters from freezer. Pour in heavy whipping cream and beat on high until stiff peaks begin to form.
3. Add powdered sugar and beat on high for another 2 minutes.
4. 1 container at a time, add the pudding, beating each until the mixture is light and fluffy, approximately 45 seconds.
5. Using a piping bag (or plastic bag) pipe the mixture into each tartlet. Top with a raspberry and serve immediately.

Indulge In {Breakfast Skewers}

Hi dolls! Yesterday, we planned a fabulous at home spa day for Mom this Mother's Day. Now it's time to talk about what we are going to feed her throughout the relaxing day. Seeing as the two of you will be busy getting pampered all day, leave dinner up to Dad and conquer breakfast for yourself. Since it is such a special day, indulge in special treats like these breakfast skewers. Filled with fresh fruit and glazed doughnut holes, this breakfast sweet makes breaking the diet easy. Accompany it with chocolate or caramel for dipping and even shredded coconut for added flavor and texture.  Here's the how to from Val So Cal...

:: Ingredients ::

Doughnut Holes

Fresh Berries

Skewers

Chocolate Sauce

Caramel Sauce

Shredded Coconut

:: Directions ::

1. Skewer doughnut holes and berries.

2. Serve on a platter with a side of chocolate, caramel, and shredded coconut.

3. Enjoy!

Indulge In {Irish Cream}

We are slowing getting closer to one of my favorite holidays of the year. With St. Patrick's Day a short two days away, it's time to start thinking about your menu. While serving up corned beef and cabbage is a must and a little expected, guests will be wowed when you pour them a glass of your homemade Irish Cream. The best part about this delectable after dinner drink is how incredibly simple it is to make. Combine the ingredients and you are good to go. Of course I made mine with vanilla soy milk, but you can use real milk. If you do, however, be sure to add additional sugar for needed sweetness. Here's the recipe for pouring up all the yummy deliciousness...

:: Ingredients ::

1 C Vanilla Soy Milk

1 C Coconut Milk

1 C Irish Whisky (I used Jameson)

1 C Boiling Water

1/4 C Sugar

2 1/2 Tsp. Chocolate Syrup

2 1/2 Tsp. Instant Hazelnut Cappuccino 

:: Directions ::

1. Boil Water

2. Mix in sugar and cappuccino and stir until dissolved

3. Combine with all other ingredients in serving pitcher and chill in refrigerator until cold

4. Serve over ice with a drizzle of chocolate syrup

Delightful Dining {Chocolate Peppermint Bark}

One of my favorite foods around this of year is peppermint. Peppermint ice cream, peppermint candy canes, and obviously peppermint bark. Always a hoarder of Girardelli Peppermint Bark, I decided to branch out this year and try making my own. It's surprisingly easy and just a delicious. Plus, it's a sure fire way to impress holiday guests! Here's what you'll need....

::Ingredients and Supplies::

{1}Equal parts Dark or Milk Chocolate and White Chocolate (The more chocolate the more bark you can make)

{2}Candy Canes

{3}Aluminum Foil

{4}Cookie Sheet

{5}Double Broiler

::Directions::

{1} Cover the cookie sheet with aluminum foil and set aside.

{2} Bring a pot of water to a boil. Place a bowl on top that rests nicely on the rim. You are creating a double broiler.

{3} Break the pieces of the dark or milk chocolate in the bowl. Stir continuously as to not burn until the chocolate is completely melted. 

{4} Pour the melted chocolate on the aluminum foil covered cookie sheet and spread to create an even layer. Place in the fridge to cool and harden. I left mine in for about 45 minutes.
{5} Place candy canes in a bag and crush into bite sized pieces. Set aside.
{6} Repeat steps 2 & 3 with the white chocolate.
{7} Pour the melted white chocolate on top of the cooled dark chocolate layer and spread to form an even top layer.
{8} Sprinkle crushed candy canes on top of the white chocolate before cooling.
{9} Place back in the fridge and cool until hardened.
{10} Peel off the aluminum foil and break into pieces.

::Note::
I find it best to keep it in the fridge so that the pieces do not melt together. I have had mine in the fridge for a week now and it still tastes as good as the day I made it!

Enjoy!

Dining Uncorked {Marshmallow Goodness}

This past weekend I took a little time to experiment with fun, easy desserts! I've figured out recently that when it comes to desserts, people don't want  a huge serving anymore. They just want something that they can have a bite of and completely enjoy! This started out as a bite size s'more. A marshmallow, dipped in chocolate and rolled in graham cracker crumbs. It was good till R. decided to kick it up a notch and heat up some peanut butter. It then evolved into utter deliciousness. Imagine a Reece's Cup with a graham cracker crust and marshmallow center. That's exactly what this was and it was out of this world amazing! I suggest you try ASAP!

Ingredients:
-Chocolate
-Peanut Butter
-Marshmallows
-Graham Cracker Crumbs

Directions:
-Heat the chocolate until melted. I used one of those little tubs designed for melting.
-Heat the peanut butter for appx. 30 seconds or until warm and stirable.
-Pour the graham cracker crumbs into a bowl
-Dip one side of the marshmallow in the chocolate. Dip the other side in the peanut butter.
-Dip one side of the marshmallow into the graham cracker crumbs and enjoy!