Biscotti

Hello, I am the Barren Baker and I have a coffee addiction. Not just to a cup of plain old coffee, but to those delicious espresso drinks that come from a favorite coffee chain. In particular, I have an addiction to warm, delicious, mochas. My day doesn't seem complete without one. But what about those days when it is raining out and I have no desire to leave the house? That is where my new espresso machine comes in to play. I'm still learning how to pour a perfect shot of espresso and steam the perfect cup of milk. My little Mr. Coffee machine is definitely a starter machine, but it makes me very happy to be able to make a latte or mocha in my own kitchen. And today I decided that my decaf mocha needed some biscotti to go with it.

Biscotti, a twice baked cookie, is a crunchy treat that is perfect to dip in your coffee. I was surprised at how easy they were to actually bake, and I think that I may start to make these frequently.

Ingredients

1 & 1/2 cups flour
1 cup sugar
1/2 cup unsweetened cocoa
1/2 cup semi-sweet mini chocolate chips
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
2 large eggs
1 large egg white
cooking spray


Directions
Preheat oven to 350°. 


Combine the dry ingredients in medium sized bowl, and whisk together. In large bowl combine the vanilla, 2 eggs, and 1 egg white. Add the dry ingredients to the egg mixture in divided batches mixing each time until well combined.


Divide the batter in half. With floured hands, form each half into a 12 inch roll and pat down to approximately 1/2 inch thickness. 


Bake on cooking sheet sprayed with cooking spray for 22 minutes. Remove from oven, and cool the rolls on a wire rack for approximately 10 minutes.

Cut each roll into thin slices and bake upright on baking sheet for an additional 15 minutes or until firm.

I got approximately 20 cookies from this recipe, although the source Cooking Light states you will get approximately 36. I either didn't make 12 inch rolls, or I cut them too thick. But they came out delicious so I don't care. I'm off to go make myself a latte to dunk my biscotti.

A few of my favorite things

Wow... The holidays and work have really taken away from my blogging time. I think I am ready to get back into it now. I have received some really cute things over the past couple of months from friends who have followed my little blog and I wanted to share them with you.

My day was brightened when I received this little package in the mail from a friend who could probably start her own quilting blog. Look at this adorable pot holder that she made and sent my way! It was totally unexpected and I truly love it.

The red pocket is adorable, but my favorite part may be the little owl tag in the corner.

I also was given a beautiful way to organize my recipes.

A three ring binder with really cute recipe cards inside as well as sheet pockets for holding recipes that were either cut out of a magazine or printed off the internet.

The cupcake on the front is what makes this binder!

I have a new tart pan to play with now... I have never made a tart before but this mini tart pan is good inspiration!

And every baker needs an apron, and I received the cutest apron from another friend who is a queen when it comes to embroidering and quilting. Look! She made me a logo!!

I love this! I love how my friends support me during this time, and they know what I mean when I call myself The Barren Baker. And I can't wait to put all of these amazing gifts into use.

Butternut squash lasagna

I thought it would be fun to designate Sunday to be my day to take on a cooking project. A day to try a new recipe that involved a new ingredient or a new technique. Over the fall, I had noticed a lot of butternut squash dishes on the menu at restaurants. But I had never thought to tackle a butternut squash dish on my own. The vegetable is somewhat intimidating.

I was pretty unsure how to peel this thing, but found some directions on the internet. I started by cutting off the top and the bottom, so it could stand on a flat surface. My vegetable peeler did not work, so I attempted to peel it with a paring knife. The tip that helped me tremendously was to put the squash in the microwave for about 3 minutes to soften it a bit. It was still a bit of an arm workout, but eventually I got my squash peeled.

Then I had to cut it into chunks...
At this point I was beginning to wonder if all this work was worth it. But a vegetable would not defeat me, and I had a lasagna to make! It came out really good, and and I will definitely make this recipe in the future.



Butternut Squash Lasagna
Based on Giada De Laurentiis recipe


Ingredients


1 Tbsp olive oil
1 (2 & 1/2 to 3 lb) butternut squash, peeled, seeded, and cut into 1 inch cubes
salt and pepper
1/2 cup water
3 almond flavored cookies, crumbled (the recipe called for amaretti cookies which I could not find)
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
pinch of nutmeg
3/4 cup lightly packed fresh basil leaves
12 no boil lasagna noodles
2 & 1/2 cups shredded mozzarella cheese
1/3 cup freshly grated parmesan cheese


Directions


Heat the oil in large, heavy skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet, cover and simmer over medium heat, stirring occasionally, until squash is tender- approximately 20 minutes. Cool slightly and then place squash into a food processor. Add the crumbled cookies and a pinch of nutmeg and blend until smooth. Season with more salt and pepper.

Melt the butter in medium saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce heat to medium and simmer, whisking often, until sauce slightly thickens- approximately 5 minutes. Whisk in pinch of nutmeg. Cool slightly and transfer half of the sauce into blender. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season with salt and pepper.

Preheat oven to 375°F. Spray a 13 x 9 inch glass baking dish with cooking spray or grease with butter. Spread 3/4 cup of the sauce on the bottom of the baking dish. Arrange 3 of the noodles on top of the sauce. Pour 1/3 of the squash puree over the noodles and sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of the basil sauce over the cheese.








Repeat layering the noodles, squash puree, and cheese 2 more times. Top with remaining 3 noodles. Drizzle with remaining basil sauce.


Cover the baking dish with foil and bake for 40 minutes. Uncover the lasagna and sprinkle with remaining mozarella cheese and the parmesan cheese. Bake uncovered until the sauce bubbles and the top is golden-- approximately 15 minutes more. Let stand for about 15 minutes before serving.


I was really happy with how this recipe came out. I find the addition of the cookies a bit odd, and next time may just add a touch of almond extract and nutmeg to the squash puree. It was also my first time using no bake lasagna noodles, and wow, that was a nice step to get to skip! Especially with all that extra work cutting up that squash. And thankfully, all that work led to a really nice dish that I will be sure to use in the future.

Happy New Year!

It is so hard to believe another year has passed... time just goes by faster and faster. I am really looking forward to making 2012 amazing. Step one in my major goal has occurred, and step two will occur this month. I also am looking forward to playing softball this year! I have never, ever, played a team sport before, but there is a first time for everything and I can't wait! First practice is next Sunday. I wonder if I'll be any good.

I am also excited to commit to Sunday baking/cooking. I have decided to make Sunday the day that I try a new recipe... not a simple 20 minute dinner, but something that I have never made before that involves maybe a new technique or a new ingredient that I have never used. I will do my best to do this every Sunday, although I know work will occasionally get in the way. Next weekend I am planning on making butternut squash lasagna. Come back to see how it goes!