Saturday, April 10, 2010
They are extra crunchy on the outside, probably because after slicing, they are baked on both of the cut sides.
From Cooking Light
Yield: 2 dozen (serving size: 1 biscotto)
Calories (without the chocolate on top): 72 (25% from fat)
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup mashed very ripe banana (about 1 banana)
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1/3 cup chopped pecans, toasted
- Cooking spray
Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, sugar, baking powder, and salt. Combine banana, oil, vanilla, and egg in a medium bowl; stir in flour mixture and pecans (dough will be sticky). Turn dough out onto a lightly floured surface; shape dough into 2 (8-inch-long) rolls with floured hands. Place rolls on a baking sheet coated with cooking spray; flatten to 1/2-inch thickness. Bake at 350° for 23 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 12 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 250°; bake 15 minutes. Turn cookies over; bake an additional 15 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.
The glaze was made by combining in a microwaveable custard cup,
1/4 cup chocolate chips and 1 Tablespoon of shortening.
I heated it for 30 seconds on full power and stirred until all of the chocolate was melted.
Note: I did not use a sprayed baking sheet but rather baked on a silicone pad.
Thursday, April 8, 2010
Seven years ago today!
and the new owners are not currently operating.
I am very sad.
Through the years I have purchased many for special keepsake gifts
and really would like to have them for all of our grandchildren.
Wednesday, April 7, 2010
Time for Barefoot Bloggers again and this time
Leslie of Lethally Delicious
Ina doesn't disappoint!
- 1 1/2 cups pecans
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 cup dark brown sugar, lightly packed
- 1 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3 cups old-fashioned oatmeal
- 1 1/2 cups raisins
Preheat the oven to 350 degrees F.
Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
Joining Foodie Friday hosted by Designs by Gollum!
Tuesday, April 6, 2010
Look what I found just outside our side door on the arbor there...
Mourning Doves are light grey and brown and generally muted in color. Males and females are similar in appearance. The species is generally monogamous, with two squabs (young) per brood. Both parents incubate and care for the young. Mourning Doves eat almost exclusively seeds
His homely tale, this very day;
His voice was buried among trees,
Yet to be come at by the breeze:
He did not cease; but cooed--and cooed:
And somewhat pensively he wooed:
He sang of love, with quiet blending,
Slow to begin, and never ending;
Of serious faith, and inward glee;
That was the song,--the song for me!
O Nightingale! Thou Surely Art
Monday, April 5, 2010
Baking From My Home to Yours
was chosen by baker Erin @When in Doubt... Leave it at 350.
Half a cup of walnuts and a teaspoon of instant coffee or espresso, both finely ground as well as 1/4 cup coffee were added to flavor the batter.
Dorie recommended adding the melted chocolate to less than half of the batter.
As you can see, I had more chocolate and marbled it a bit too much.
No harm done... still a deliciously moist cake!
Mocha-Walnut Marbled Bundt Cake
Sunday, April 4, 2010
Directions on Elaine's blog At Home 'n About.