Friday, 19 December 2014

Cranberry Pinenut Biscotti with a white chocolate drizzle





I love to have a biscotti with my tea in the afternoon or even first thing in the morning. Also, one of my favorite cookies to send to a few special people in my life is biscotti .....just a little bit of JJ in a neat little package tied with a red bow! When it arrives, it is intact, no breakage, perfect for shipping!
One of the things I like most about this cookie is, it works well with lots of different flavors. You can change out the nuts or the cranberries for pistachios, pecans, almonds, craisons or currents. But, I am crazy about white chocolate and cranberries together in this recipe, yum! The color is perfect for Christmas, red and white, like a little mound covered a light dusting of snow! This time I added in some toasted pine nuts, they add to the depth of this biscotti. Imagine Christmas morning, sitting with your morning beverage, watching gifts being opened and enjoying this festive cookie....perfection!

Biscotti is so quick and easy to make! It also keeps really well in an airtight ziploc bag too, so you can enjoy one every morning!

Pine nut and Cranberry Biscotti
with white chocolate drizzle
Ingredients
  • 2/3 c. toasted pine nuts
  • 1/2 c. butter
  • 3/4 cup sugar
  • 2 eggs
  • 2 T. lemon juice
  • 2 T lemon zest
  • 2 c. + 2 T flour
  • 2 large eggs
  •  1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2/3 cup dried cranberries
  • 12 ounces white or dark chocolate (or a combo) 

Preheat oven to 325 F

Line a baking sheet with parchment paper or silpat.

Toast the  pine nuts in oven for 5-7 minutes. Watch closely as they burn easily.




In a bowl, beat the butter and sugar until light and fluffy. Beat in the eggs, lemon juice and zest.

Combine the flour, baking powder and salt. Add to butter mixture and combine well. Fold in the pine nuts and cranberries.  Divide the dough in half.



Form into two 14" long logs, about 1/2 inch high and 1 1/2 inch wide, bake for 25 minutes or until lightly golden. Remove to a tack and cool for 5 minutes.

Place each log on a cutting board and slice diagonally into 1/2 inch slices. Use a serrated knife.


Return slices to baking sheet and oven. Bake for 10-15 minutes, turning them over once. Cool on rack.

Melt chocolate, drizzle over the biscotti.



 This delicious bit of perfection is also great for the cookie swap, only if you want to be the "Rock Star" of the swap! Who wouldn't want to receive a few biscotti to have with their morning cup of Jo? 

These delicious morsels of goodness are just as good without the white chocolate drizzle! I made these for a friend who is cutting back on sugar.


 Slipped into a clear cellophane bag, tied with a pretty ribbon, it's a perfect hostess gift too!
I just loved these biscotti, and I plan on making them again soon.  They were great on their own, but I found them especially great dipped in a cup of coffee. I especially loved the special touch that the butter rum flavor added.  Wrapped in a clear cellophane bag and tied with some ribbon, they made a great gift, too - See more at: http://www.mykitchenaddiction.com/2011/04/cranberry-pecan-biscotti/#sthash.ddQ8Ocb6.dpuf

I just loved these biscotti, and I plan on making them again soon.  They were great on their own, but I found them especially great dipped in a cup of coffee. I especially loved the special touch that the butter rum flavor added.  Wrapped in a clear cellophane bag and tied with some ribbon, they made a great gift, too - See more at: http://www.mykitchenaddiction.com/2011/04/cranberry-pecan-biscotti/#sthash.ddQ8Ocb6.dpuf

I would like to take this opportunity to wish
you and your family a joyful Festive Season.

Whether you will be staying home for the celebrations or traveling to distant places, may you enjoy the holiday festivities and welcome the New Year with health, happiness, peace and prosperity.

To my followers, numbering now, well over 100,000 on goggle, Facebook, Twitter and email, thank you for your valued support. 








Wednesday, 17 December 2014

Raspberry Ribbon Pie






This delicious and quick pie is a throw back!! Yes, it was very popular when I was growing up and everyone loved it! My Mother used to make this every Thanksgiving and Christmas. Some times she even made it in Summertime for a special treat!  With the traditional Christmas colors, ease of making and taste...it's perfect!!


Tuesday, 9 December 2014

Cranberry Syrup for your Holiday Breakfast!





I have a delicious and festive topping to share with you, this week! Homemade Cranberry Syrup! A sweet cranberry syrup with a touch of true bitterness from the berry. This is so perfect with my Pumpkin pancakes, waffles, ice cream or my Granola pancakes

Friday, 5 December 2014

Perfect Maple Manhattan


 

“A COCKTAIL IS A STIMULATING LIQUOR, COMPOSED OF SPIRITS OF ANY KIND, SUGAR, WATER & BITTERS.”

'Tis the season to eat, drink and be merry! There are so many parties this time of year, so much fun!! 
 One of my favorite Winter drinks is a Manhattan. I kicked it up a notch this year and I can tell you, this is delicious! This Manhattan has a sweet fiery kick and it's the perfect way to end a day and start a Happy Hour!

Saturday, 29 November 2014

Turkey Pot Pie- Left over turkey?




Thanksgiving- Is your family standing around with the leftover stuffed refrigerator, door open, asking, "what do we have to eat?" You standing there still dazed from weeks of planning, preparing and presenting a Thanksgiving dinner fit for the King and his family? Are  they in a "Turkey Stupor"? Did they eat so much their eyes are clogged with turkey gravy? What is wrong with my family?

Friday, 21 November 2014

Perfect Mashed potatoes with Three Onion Butter - Just in time for Gobble Gobble!



I was surprised to hear one of the trainers at my gym say that he prefers instant mashed potatoes from a box rather than the real thing! I thought to myself – he needs a few tips on how to make perfect (real) mashed potatoes!

Sunday, 16 November 2014

Jamaica Inn Cheese and Potato soup




 
Last February on our annual holiday to Jamaica Inn, Chef Maurice Henry served us a delicious Cheese and potato soup. I was blown away by the deliciousness of this soup and found myself licking up every last drop. I later cornered Chef Maurice and asked if he would share his recipe. He did!!! Yay!! A few months later, I received the recipe in my e-mail. Thank you Chef Maurice Henry.