Pecan Chocolate Chip Biscotti

As the temperatures reached nearly 100 degrees last week, I undertook the daunting task of moving apartments. Midway through the first day, it became clear that the heat was slowing us down and we needed to delay the rest of the move to a cooler day.

Despite having only moved a portion of my belongings, I sought out baking to ground myself in the chaos of moving and make my new apartment feel more like home. This was a fantastic plan in theory except for the fact that my kitchen was looking pretty sparse. Luckily for me, a quick audit of what I had on hand showed me that I had everything I needed to make Biscotti.

I can’t say enough good things about the crunchy Italian cookie. In addition to being one of my favorite tea-time snacks, its simplicity made it the perfect first baked good for my new home.

Someone once told me that throwing pecans into just about anything makes it better and honestly, I’ve got to agree. The nutty toasted flavor lends itself well to an otherwise simple cookie. Don’t like nuts? Use the biscotti base recipe and mix in whatever additives you have on hand!

A note about biscotti size: These biscotti turned out quite long and lean. There is no one size or length of biscotti but obviously you should adapt cooking time based on what you decide to go with. I only had one baking sheet in my new apartment so to save time I baked it as one big loaf. I could easily have halved the dough, baked two loaves and had smaller biscotti.

pecan biscotti

Ingredients

  • ¼ Cup pecan pieces
  • 2 Cups (270g) flour
  • 1 Teaspoon baking powder
  • ½ Teaspoon salt
  • 1 Cup (205g) sugar
  • 3 Large eggs
  • ¼ Cup chocolate chips

Recipe

  • Preheat oven to 350 degrees
  • Lay pecans out on baking sheet and once the oven is preheated, bake for 7 minutes (or until brown and fragrant)
  • Once cool, chop pecans and set aside
  • In a large bowl, whisk flour, baking powder, salt and sugar
  • In a small bowl, whisk eggs together
  • Mix wet ingredients into dry ingredients
  • Knead the dough for 5-10 minutes or until it feels firm (you may need to add more flour at this step if the dough is too sticky)
  • Mix in chocolate chips and chopped pecans
  • Lay dough out on baking sheet and bake for 25-30 minutes
  • Let cool and slice into biscotti shape
  • Lay biscotti flat and bake for about 10 minutes
  • Flip biscotti over and bake for another 10 minutes
  • Remove from oven and place on cooling rack


Lemon Rosemary Ice Cream

A few days ago, I went to my freezer to satisfy a heat-induced ice cream craving only to realize that I haven’t made ice cream in nearly a month. How is that even possible? Who am I? While I didn’t have time to solve my existential identity crisis, I knew that at a minimum I had to whip up some ice cream and restock my freezer.

I had some leftover fresh rosemary from a dinner of twice baked sweet potatoes so I decided to give savory ice cream another go. Last month’s basil and blueberry ice cream was a success so I thought I would pair my rosemary sprigs with some lemons I had lying around and try lemon rosemary ice cream.

A few thoughts on lemon ice cream:

  • Lemon is a very powerful flavor so the rosemary is quite subtle in the finished product.
  • Thanks to the lemon rind and egg yolk combination, the ice cream came out a wonderfully vibrant yellow color.
  • Lemon is quite tart so I added more sugar than usual to my batter to balance it out while still leaving that great lemon flavor

Ingredients

  • 1 Cup milk
  • 2 Cups heavy cream
  • 5 Egg yolks
  • 1 Cup sugar
  • 1 Teaspoon lemon rind
  • 1 Tablespoon lemon juice
  • 1 Tablespoon rosemary

Recipe

  • Heat cream and milk over medium heat until simmering
  • While the milk mixture is warming up, whisk egg yolks, sugar and lemon rind
  • Temper heat mixture into egg mixture once it begins to simmer
  • Stir in lemon juice and rosemary
  • Let rosemary steep for an hour or two
  • Strain ice cream, cover and place in fridge to cool completely (8 hours or overnight)
  • Once cool, churn according to manufacturer’s instructions


S’more Truffles

A few weeks ago, I bought a ton of s’more supplies for my s’more ice cream because I thought I was making ice cream for my whole neighborhood. Just kidding, although I did buy a ton of marshmallows.

Since I’m moving this month, I’ve been slowly eating my way through my pantry. It makes sense to eat everything in my apartment rather than have to bother moving it five blocks down the street, right?

Inspired by some s’more krispie treats from Renee’s Kitchen Adventures I found on Pinterest, I decided to try my hand at a new take on s’more while using up my leftover marshmallows and chocolate.

Packed with s’more flavor, these ‘truffles’ are dipped in chocolate because everything should be dipped in chocolate. Easy to transport and adorable in little mini muffins wrappers, this recipe makes a great snack or hostess gift!  

Ingredients

  • 2 Tablespoons of butter
  • 3 Cups marshmallows
  • 2 Cups golden graham cereal
  • 2 - 1.55oz Hershey’s milk chocolate bars chopped
  • 8 oz of semi-sweet chocolate

Recipe

  • Butter an 8x8 pan and set aside
  • Melt butter and 2 cups of marshmallows in a medium saucepan over medium heat
  • Remove from heat and mix in cereal, Hershey's pieces and remaining marshmallow cup (chopped)
  • Spread mixture into prepared pan and put in fridge until cool (2-3 hours)
  • Remove from fridge, roll mixture into 1 inch balls and place on a parchment paper-covered tray
  • Place tray back in fridge until ready to be dipped in chocolate
  • Using a double boiler (or similar alternative), melt semi-sweet chocolate
  • Remove tray from fridge
  • Dip each ball in chocolate and place back on tray
  • Place balls in fridge until ready to serve