Friday, December 20, 2013

Cinnamon Hazelnut Biscotti with Dark Chocolate Chips

Makes 30 cookies - doubles well
-3/4 cup butter
-1 cup white sugar
-2 eggs
-1 and 1/2 tsp. vanilla
-2 and 1/2 cups flour
-1 tsp. cinnamon
-3/4 tsp. baking powder
-1/2 tsp. salt
-1 cup chopped hazelnuts
-1/2 - 1 cup dark chocolate chips


  1. Preheat oven to 350 degrees F. Grease a cookie sheet or line with parchment paper.
  2. In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts and chocolate ships. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
  3. Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
  4. Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

Wednesday, December 18, 2013

Savory Vegetable Pancakes

From Mark Bitten in the New York Times

Master recipe: (makes 8 little pancakes = one serving)

- Beat together one egg, 2 tsp. water or milk, and 2 T. flour (worked fine with gluten free flour mix).
- Stir in 1/3 to 1/2 cup of any of the ingredients and seasonings below, and season with salt and pepper.
-Works fine to double or quadruple the recipe.

Add a not-too-thin layer of olive oil to a large skillet over medium heat. When hot, spoon in 8 little pancakes , turning once, until golden on both sides (2-3 minutes per side). Serve warm

Chopped olives and chopped rosemary
Diced and sauteed red pepper, add a little cumin
Fresh little spinach leaves, lightly sauteed, with a little curry powder
Green peas, thawed, and sauteed green onion. Garnish with shredded mint leaves
Cherry tomatoes, sauteed and drained, with a little garlic and basil