Biscotti Toscani

Biscotti Toscani

Biscotti is a twice baked cookie.  It is oblong in shaped, and made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.

Ingredients:

1/2 cup dry toasted sliced almonds
1/3 cup butter, melted
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond exract
2 teaspoons grated orange zest
2 1/4 cups all-purpose flour
1  1/2 teaspoon baking powder
1/8 teaspoon nutmeg
1/4 teaspoon salt

Directions:

In a mixing bowl cream butter and sugar until light and fluffy.

Beat in eggs, vanilla, almond extract and orange zest.

In a large bowl combine the flour, baking powder, nutmeg and salt.

Add to the creamed mixture, and mix until blended.

Preheat oven to 325 degrees.

Divide dough in half.  Place on a greased and floured baking sheet and form into two logs about 1/2-inch thick, 1 1/2-inches wide and 12-inches long, spacing them at least 2 inches apart.

Bake for 30 minutes.

Carefully transfer from the baking sheet to a cutting board.  Let cool 5 minutes.

With a serrated knife slice diagonally at a 45 degree angle about 1/2-inch thick.

Lay the slices flat on a baking sheet and return to the oven for 12 to 13 minutes.  Turn the biscotti over and bake for another 12 to 13 minutes.  THE BISCOTTI SHOULD BE SLIGHTLY HARD, DRY, AND LIGHTLY GOLDEN BROWN IN COLOR.

Let cool on a rack.  Store in a tightly covered container.

Makes 2 1/2 to 3 dozen biscotti

Looking for another biscotti recipe?  If yes, here's a Double Chocolate Biscotti recipe!

http://crowdedkitchen509.blogspot.com/2014/05/double-chocolate-biscotti.html

Crescent Dogs

Crescent Dogs

Crescent rolls update the popular "pig-in-blanket" concept.  These yummy treats are easy to make and kids and adults love them.

Do you need an accompanying side dish for the dogs?   If yes, here's the link for Papa's Mac & Cheese.

http://crowdedkitchen509.blogspot.com/2012/11/presidential-macaroni-and-cheese.html

Ingredients:

8 hot dogs
1 (8 oz) can Pillsbury refrigerated crescent dinner rolls

Directions:

Preheat oven to 375 degrees.

Separate dough into triangles.

Wrap dough triangle around each hot dog, and place on a lightly greased (sprayed) baking sheet.

Bake for 12 to 15 minutes or until golden brown.

* If you would like cheese with your crescent dogs, take four slices of american cheese and cut each slice into 6 strips.  Before you roll up the crescent dogs, make a slit into each dog to within 1/2-inch of ends and insert 3 strips of cheese into each slit.

French Baguettes

French Baguettes

Ingredients:

1 1/2 cups warm water
1 1/2 tablespoons dry active yeast, or 2 packages
2 teaspoons sugar

3 1/4 cups flour
2 teaspoon salt

Directions:

In a large mixing bowl combine the warm water, yeast, and sugar together.  Stir and let sit for 5 to 10 minutes until the yeast is activated and begins to foam.

Gradually add the flour and salt to the yeast mixture.  Kneading the dough for 5 minutes.  Use a KitchenAid mixer with a dough hook if you have one, if not, do it the old-fashion way and use your hands.

Turn out the dough on a floured surface and knead for a few minutes more.  Form the dough into a ball, and place it in an lightly oiled bowl.  Cover with a dishcloth for 30 minutes.

Punch down the dough and divide it in half.  Shape into 2 baguettes by making a rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until the dough is about 12 to 14 inches long and 2-inches wide.  Fold and seal either end to round.  Flip seam-side down and place on a lightly greased sheet pan or baguette pan

Cover with a dishcloth and let rise for another 30 minutes.

Preheat the oven to 450 degrees.

With a sharp knife, cut a slash down the length of each baguette, or score the tops of the loaves, making deep diagonal slits 1/2-inch deep.

Bake the baguettes for 8 minutes, and then brush with olive oil.

Bake the baguettes for another 8 minutes.

HINT - Place a pan of water on the lower rack of the oven while baking the bread.  

Pineapple Salsa

Pineapple Salsa

Ingredients:

2 (20 oz) cans sliced pineapple, drained and chopped
7 to 8 tablespoons fresh cilantro, chopped
4 teaspoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

Directions:

Combine all ingredients in a large bowl.  Cover and refrigerate.

Serve chilled.

This recipe was inspired and researched by our recent trip to Honolulu, Hawaii.  This is technically a Caribbean salsa, but it's right at home in the Hawaiian islands too.  Here are some photographs of our trip this year.

Pineapple Lady, Oahu Hawaii, 2/8/14

Hibiscus Flower, Oahu Hawaii, 2/9/14

Makapuu Beach Park, Oahu Hawaii, 2/9/14

Triple Layered Fudge Brownie Cake

Triple Layered Fudge Brownie Cake

Ingredients:

Cake

1 1/2 cups butter
6 oz unsweetened chocolate, chopped
3 cups sugar
5 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon salt

Frosting

2 (8 oz) packages cream cheese, softened
8 tablespoons milk
8 cups confectioners sugar
1/2 cup butter, softened
4 teaspoons vanilla extract
1 cup unsweetened cocoa powder

Directions:

Preheat oven to 350 degrees.

Using a double boiler, melt the butter and chocolate; stir until smooth.

In a large mixing bowl, pour the melted butter and chocolate.  Add the sugar and mix with an electric beater.

Add the eggs, one at a time, beating well after each addition.

Add the vanilla, flour, salt and mix well.

Pour into three greased and floured 9-inch round baking pans.

Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean.

Cool completely before removing from pans.

Frosting:

In a bowl, beat together the cream cheese, 7 tablespoons milk, confectioners sugar, butter, vanilla, and cocoa to a spreadable consistency.  Beat in the additional tablespoon of milk if necessary.

Spread frosting between layers and over top and sides of cake.

Store in refrigerator.

Gerard's Birthday, 3/9/14

Rosemary - Garlic Focaccia Bread

Rosemary - Garlic Focaccia Bread

This recipe will make the best rosemary - garlic focaccia bread you've ever tasted.    

Ingredients:

1 package active dry yeast
1 1/2 teaspoon sugar
4 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons olive oil, divided
1 1/2 tablespoon dried rosemary, crumbled
5 garlic cloves, minced
1 1/2 teaspoon sea salt or kosher salt for sprinkling

Directions:

In a bowl, stir together yeast, sugar and 1 3/4 cups lukewarm water and proof for 15 minutes.

Stir in 4 cups of flour, 1 tablespoon of olive oil and 1/2 teaspoon of salt.  Mix well, and form into a soft, slightly sticky dough ball.

Transfer to a lightly-oiled clean bowl, turn to coat, and let rise, covered in a warm place for 1 hour.

Knead dough down and press with lightly-oiled hands into a well oiled 15 1/2 x 10 1/2-inch jelly-roll pan and let rise, covered loosely for 30 minutes.

Preheat oven to 375 degrees.  Set oven rack in center of oven.

After 30 minutes, dimple dough with your fingers in places.

Drizzle, and spread 3 tablespoons olive oil over dough; sprinkle with rosemary and minced garlic.  YOU CAN MAKE A MIXTURE OF THE OLIVE OIL, ROSEMARY AND GARLIC AHEAD OF TIME AND REFRIGERATE UNTIL NEEDED.

Sprinkle 1 1/2 teaspoons sea salt or kosher salt over dough.

Bake for 35 to 40 minutes, or until pale golden.

Let cool for 10 minutes before cutting bread.  Serve warm or at room temperature.

8 to 10 servings

Italian tested and approved!

Classic Tiramisu

Classic Tiramisu

This is the classic Tiramisu Italian dessert.  It has been Italian tested and approved (see picture below).

Ingredients:

6 large egg yolks, room temperature
1/2 cup sugar, divided
16 ounces mascarpone cheese
4 large egg whites
2 ounces dark rum
24 packaged ladyfingers
2 cups brewed espresso, room temperature
1/2 cup bittersweet chocolate shavings, for garnish

Directions:

In a large mixing bowl, using an electric hand mixer, beat the egg yolks with half the sugar until pale and doubled in volume, about 5 minutes.  Add the mascarpone cheese in 2 or 3 additions, mixing after each addition.  Add the dark rum, mixing once again until combined.

In a clean mixing bowl, using the electric hand mixer once again, beat the egg whites and remaining sugar to soft peaks.  DO NOT UNDER BEAT YOUR EGG WHITES.  IT IS VERY IMPORTANT THAT YOU BEAT, BEAT AND CONTINUE TO BEAT FOR THE SUCCESS OF YOUR TIRAMISU.  SOFT PEAKS!!!

Fold the egg white into the mascarpone mixture in two or three additions.

In a 8-by-8-inch baking dish with sides, spread 1/3 of the mascarpone mixture into an even layer.

Quickly soak each individual cookie in the coffee (both sides) and arrange them tightly on top of the mascarpone mixture until completely covered.  DO NOT SOAK THE COOKIES FOR A LONG PERIOD OF TIME.  1 OR 2 SECONDS AT THE  MOST ON EACH SIDE.

Spoon another 1/3 amount of mascarpone mixture onto the cookies.

Repeat with another layer of soaked cookies and the last 1/3 amount of the mascarpone mixture, spreading it into an even layer.

Cover and refrigerate for at least 8 to 24 hours.

Just before serving, dust with bittersweet chocolate shavings.

5 to 7 servings

Crowded Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness.  To reduce the risk, we recommend that you use only fresh, properly refrigerated, clean A or AA eggs.

Looking for another Italian Dessert?  If yes, check out this Italian Cream Cake Recipe.  It's Delicious and easy to make.

Italian Cream Cake Recipe http://crowdedkitchen509.blogspot.com/2013/01/italian-cream-cake.html

Italian tested and approved!