I made a strawberry and chocolate zebra cake. I had some leftover batter so I made a mini bundt cake.
Funny you should mention biscotti since my daughter baked it this week and sent me the recipe. I plan to try it and if they taste good I'd be glad to share it with you.I like to have biscotti or madeleines with my coffee in the morning.
They are!betsygee I bet they're excellent with the orange zest!
Oh, please do share! I’ve never tried to make it.Funny you should mention biscotti since my daughter baked it this week and sent me the recipe. I plan to try it and if they taste good I'd be glad to share it with you.
Here you go - my daughter said they're easy to make too.Oh, please do share! I’ve never tried to make it.
TheKitchn.com did a bake off of several popular peanut butter cookies. The KA recipe rated 3 /10 and was called "not worth your time". The crumbly dry dough and resulting cookie seemed to be a turnoff.I finally broke in the Kitchen Aid today. I made peanut butter cookies. Oh they are so good. I wrapped up all but 4 that I kept for me and they are going to be shipped out to DD and FSIL (future son in law). I used the recipe from King Arthur Flour subbing 1/2 cup of butter for the shortening and adding a bag of Reese's PB chips because WHY NOT? They are fabulous. I took them out of the oven after 12 minutes. Any longer would be too long IMO
Classic Peanut Butter Cookies
I didn't have that problem. They came out fantastic. I individually wrapped and packed them in a Tupperware to ship out tomorrow. I used butter instead of shortening and baked them at the low end of the time range.TheKitchn.com did a bake off of several popular peanut butter cookies. The KA recipe rated 3 /10 and was called "not worth your time". The crumbly dry dough and resulting cookie seemed to be a turnoff.
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Looks yummy.I finally broke in the Kitchen Aid today. I made peanut butter cookies.
I've done that before, and again, yummy.adding a bag of Reese's PB chips because WHY NOT?
Yay!! I just made more cinnamon bread today, and thanks to you, Winchester , it came out perfectly! I let it rise longer and tucked in the ends. Ha. No excessive shred!Tobermory , that is called the "shred" and it's desirable in a loaf of white bread, although perhaps not to your extent. Did you tuck your ends and seal them under the loaf before you put your loaves into their pans? Did you roll the dough tightly? I also wonder if under-proofing the dough after it's been rolled up can lead to excessive shred; I know your recipe said an hour, but sometimes, esp in cooler kitchens (like mine), it may take longer to develop a good rise. I'm wondering about your ends as I wonder if that caused your excessive shred.
But honestly, your bread looks really good and I bet it makes excellent French toast! And I wish I was at your house to help you eat it!
Yay, you!Yay!! I just made more cinnamon bread today, and thanks to you, Winchester , it came out perfectly! I let it rise longer and tucked in the ends. Ha. No excessive shred!
Oh, thank you. I just saw this. I’ll try it!Here you go - my daughter said they're easy to make too.
YIELDMakes about 42 biscottis
INGREDIENTS
* Note: you can substitute chocolate chips or something else for almonds
- 1 cup sugar
- 1 stick unsalted butter, melted
- 3 tablespoons brandy
- 2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 1 cup whole almonds with skin, lightly toasted , cooled, and coarsely chopped
- 3 large eggs
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
PREPARATION
Cooks' note:
- Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
- Chill dough, covered, 30 minutes.
- Preheat oven to 350°F with rack in middle.
- Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
- Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
- Cut loaves into 3/4-inch slices with a serrated knife.
- Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.
Biscotti improve in flavor if made 1 to 2 days ahead. Keep in an airtight container at room temperature.