Archives For January 2013

Lemon Almond Biscotti

January 28, 2013 — 2 Comments


When I picked up my food co-op basket this weekend, I was happy to see a few ripe lemons inside. I wanted to put them to good use so I made lemon almond biscotti. The word biscotti is the plural version of biscotto which comes from bis and cotto, the Italian terms for twice-cooked. Biscotti is also the generic term for cookie in Italian. This type of cookie originated centuries ago as an ideal food for soldiers, sailors and travelers, who needed sustenance while on long journeys. Today, biscotti are usually enjoyed with wine or coffee.

I wanted my biscotti to have a noticeable lemon flavor so I added both lemon juice and zest to the dough. This definitely had the desired effect as the cookies are slightly tart yet sweet. The lemon icing adds a little extra sweetness and a nice texture.

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My Mom sent me this brownie recipe a few years ago. I wasn’t sure if it would work at altitude, but to my surprise the brownies turn out perfectly every time I bake them. They are moist with a rich chocolate flavor. This recipe is really delicious as is but I like to add a variety of toppings to the brownies, such as caramel sauce, chopped peanut butter cups or chocolate frosting. Today, I wanted something extra chocolatey so I made a ganache frosting with semisweet chocolate. I was supposed to wait for the ganache to set before I cut the brownies, but as you can see from the photo above, temptation got the best of me. Oh well. The brownie was delicious. Continue Reading…

Banana Bread

January 14, 2013 — 4 Comments


The secret to making the best banana bread is using overripe bananas, the browner the better. As bananas ripen, the starch they contain is converted into sugar. This means that your banana bread will be sweet and flavorful. So, instead of tossing those sad, lonely bananas that have been sitting on your counter for too long, use them to make some delicious banana bread. Continue Reading…

Hot Chocolate

January 10, 2013 — Leave a comment


Now that I had made homemade marshmallows, I needed something to accompany them. What could be better than hot chocolate? The great thing about making your own hot chocolate is that you can customize it exactly to your liking. Spices such as cinnamon and cayenne pepper compliment chocolate flavors very well. Adding whiskey, rum, peppermint schnapps or your liquor of choice kicks it up even more. Continue Reading…

Homemade Marshmallows

January 9, 2013 — 3 Comments


I had been wanting to make marshmallows for quite a while but the whole idea seemed a little intimidating. I pictured the process to be long and complicated with lots of room for error. I couldn’t have been more wrong. Marshmallows are not at all difficult to make yourself. Using a candy thermometer will ensure your sugar mixture gets to the right temperature and your mixer will do all of the hard work making it fluffy. It is so satisfying to watch a few simple ingredients transform into something delicious.

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Cherry Almond Crisp

January 6, 2013 — Leave a comment


This cherry almond crisp tastes great straight out of the oven. It is even better with a scoop of vanilla ice cream on top. Served in ramekins, everyone gets their own little portion. Continue Reading…


Scharffen Berger, one of my favorite chocolate companies, hosts an annual recipe contest. The theme of this year’s contest is the sandwich cookie. Recipe entries must include some form of Scharffen Berger chocolate and at least one of the ingredients they have designated as “Adventure Ingredients”. I have never entered the contest before but I thought it would be a fun challenge. After quite a bit of deliberation I chose sweet potato and coconut milk as my special ingredients. Inspired by alfajores, I decided to make a sandwich cookie with dulce de leche as a filling.

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