Triple Chocolate Biscotti

Biscotti.  Delicious, Crunchy, Chocolaty goodness biscotti. Dipping biscotti in chocolate is a modern variation of the original recipe. Invented in Italy, this twice-baked cookie originally started out as twice-baked bread used during long trips because of it's long shelf life. Today, I make the ultimate biscotti: chocolate biscotti dipped and drizzled with milk chocolate. I finished these in 2 days. And yes I ate them for dinner last night.

Double Chocolate Biscotti
Serving: 30-36 slices
Prep & Cook Time: About 40 min. + cooling

Ingredients:
1/2 cup butter, softened
1/3 cup brown sugar
1/3 cup white sugar
1/4 cup unsweetened cocoa powder
2 tsp baking powder
2 eggs
1 & 3/4 cups flour
1 cup mini chocolate chips (optional- if you want to skip it then you can make Double Choc. Biscotti)

7-8 ounces chocolate (your choice, I used left over Hersey's bars from Christmas)

Directions:
1. Preheat oven to 350 degrees. Grease a large cookie sheet and set aside.
2. In a large bowl, beat butter on medium for about 30 seconds.
3. Mix in sugars, cocoa powder, and baking powder.
4. Beat eggs in one at a time until combined.
5. Beat in flour slowly on low speed until combined (you may have to use your hands). Stir in choc. chips (optional)
6. Divide the dough in half and shape each half into a 9 inch long loaf.
7. Place on cookie sheet and flatten with your fingers until about 2 inches wide.
8. Bake for 20-25 min. Cool completely.
9. While biscotti is cooling, start the chocolate on a double broiler.
10. Reduce over to 325 degrees.
11. On a cutting board, cut the biscotti diagonally into 1/2 inch slices. Place them cut side down on a non greased cookie sheet. Bake for 7-10 minutes or until dry and crispy. I did mine for about 15 min to get it extra crispy. (Butter generally makes the biscotti softer, but in some recipes where oil is used, the cookies turn out crispier.) Cool completely.
12. Mix the melted chocolate on the double broiler to smooth. Dip the flat biscotti bottoms one by one into the chocolate and set it on it's side on parchment paper to dry. If you have leftover chocolate, drizzle over the sides of the biscotti.
13. Once dry, transfer to fridge for 30 minutes to firm.
14. Enjoy! I kept these in tupper ware in the fridge for 3 days.

The Secret to French Toast

I wish someone had to told me this simple trick to making french toast. I came across a Portuguese french toast recipe that included sugar, vanilla and milk. (By the way, french toast is not a French food, neither are french fries, sorry to break it to you.) I had tried french toast variations with milk and vanilla before but why the heck hadn't I thought of sugar? It makes perfect sense; the sugar crystallizes, making a beautiful and delicious crust. Though this is a sweet dessert in some countries, and salty and savory in others (can you imagine topping it with mayo! ew), in America, we top it with syrup, sugar, and eat it first thing in the morning! As it should be... until I'm proven wrong.


French Toast
Serves 4
Prep and Cook Time: 30 minutes

Ingredients
4 eggs
3 tbsp sugar
1/2 tsp salt
1 cup milk
1/2 tsp vanilla extract
12 slices of bread (preferably day old)
butter
dash of cinnamon
maple syrup

Directions
1. Beat together eggs, sugar, salt, milk, and vanilla in a shallow bowl.

2. Heat butter on medium heat in a pan.

3. Dunk each side of the bread in the egg mixture and place on the pan. You'll most likely need to do this in batches if you don't have a pan that can hold 12 slices of bread. Only dunk the bread in the egg mixture just before you place it on the pan.

5. Sprinkle some cinnamon on one side of the bread before flipping.

5. Cook until it's light-medium brown on each side. Add more butter if needed.

6. Top with syrup (and powdered sugar if you like) and serve!