Chocolate Chip Cinnamon Biscotti

Today it is snowing. In honor (or abhorrence) of the snowy day, I decided to make some biscotti to go with a mug of hot chocolate. Andrew had to work in the Burn Unit today, so I know he'll be excited to come home to a couple of these.

Biscotti Recipe

1/2 cup butter or margarine, soft
1/2 cup firmly packed brown sugar
1/2 cup sugar
2 large eggs
2 cups all-purpose flour
1 1/2 tsp baking powder
1/8 tsp. salt
1/2 tsp ground cinnamon (today I used 1/4 tsp)
1 cup semi-sweet chocolate chips
1 cup chopped walnuts or pecans (optional)

Combine first 3 ingredients in a large bowl. beat at medium speed until light and fluffy. Add eggs one at a time, until blended.

Combine flour and next 3 ingredients. Add to butter mixture, stirring until blended. Fold in chocolate chips (and nuts if using).


Divide dough in half. Shape each portion into a 10 x 2 " log on a lightly greased baking sheet.

Bake at 350 degrees for 25 minutes (I did 20 in my oven today) or until firm. Let cool 5 minutes on sheet. Remove to racks.


Cut each log diagonally with long knife. (It says to use a long serrated, but I thought that the sawing tore up the cookies a bit so I just cleanly cut downward with a regular knife.) Place slices on an ungreased cookie sheet.


Bake at 350 degrees for 10 minutes. Turn cookies over and bake another 8-9 minutes. Remove and cool on wire racks.


Today I shortened the first cook time to 20 minutes, the second cook time to 8 and the third to 9. I wanted to see how they did as a little less crisp than they usually are. They were pretty good. I like them both ways. More and less crisp are both good.

the best soft gingersnap cookies

I love these cookies with a glass of cold milk. Ah! I probably make them every 2-3 weeks. The best part of these cookies, aside from the flavor and the softness, is how easy they are. I can make a whole batch while Nathaniel is asleep without batting an eye. They're even fast enough that if he's awake, I can usually get them made up and in the oven before he starts fussing. You throw everything in the same bowl, mix, add a little more flour and you're ready to put them on the cookie sheet.

I probably also love these because I have a nostalgic, good memory associated with these cookies. After I had Thanny, my mom came out to visit. I wanted something sweet (being a mom has given me a killer sweet tooth) and she offered to make me peanut butter cookies. But on the same page of the Better Homes and Gardens Cook Book were gingersnaps. I wanted those instead. And she made them for me. My first comment when she came back downstairs was: "They're done already?" Then I went and ate one...then two...then three and came down raving. My sweet mom took care of me as I took care of Nathaniel. Thanks mom.



Gingersnaps

2 1/4 cups all purpose flour
1 cup packed brown sugar
3/4 cup shortenig
1/4 cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar to roll the cookies in

In a mixing bowl, combine about half of the flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with electric mixer on medium-high speed until thoroughly combined. Beat in remaining flour. (This will be a thick, stiff dough)

Shape dough into 1 inch balls. Roll in sugar. Place on an ungreased cookie sheet. Bake in a 375 degree oven for 8-9 minutes until set and tops are crackled. (I cook them 8 exactly- they're soft but set up a little more on cooling.) Cool on a wire rack.

Homemade Oreos

I read Nie. She talks about how much she loves eating homemade oreos and how they often keep her going. My sweet tooth was going nuts this afternoon. I hadn't eaten anything sweet yet for the day, I had exercised this morning and I had just put the babe down for a nap. What was I to do? Make homemade oreos. I had to try them. I had to have something chocolate. So, I quickly looked up a recipe for them.

The recipe I found was pretty general across the board. They were SO easy to make. But my confession: I haven't really eaten one assembled yet. I snitched at dough. I licked the frosting beaters. I had a cookie when it came out the oven before it was cool. And then I had a little bit of frosting on a cookie. I still haven't had a full on put together one. And then my sweet tooth was so finished that I had to have bread and butter to counter act. But, I think they will be delicious! Maybe because I think they're so sweet, I'll only be able to eat 1-2 at a time!

Homemade Oreos

1 package devils food cake mix
2 eggs
1/2 cup oil

1/2 stick butter
4 oz cream cheese
1 1/2- 2 cups powdered sugar
1/2 tsp. vanilla

Preheat oven to 350 degrees.
Mix cake mix, eggs and oil in a bowl with a wooden spoon. Roll out into balls and place on greased cookie sheet. Gently squish them down to flatten slightly. Bake 8-9 minutes.

In another bowl, mix butter, cream cheese and vanilla. Add sugar gradually until it is the consistency you like.

Put the frosting into a plastic sandwich bag and cut a hole in one corner. Squeeze frosting onto the back sides of half of the cookies. Put together and enjoy!

PS- So good that I have been forbidden to make them for a long time because Andrew had no self control while they were around... and me too for that matter!