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Bite-Size Pizzette Topped with Manchego and Chorizo
March 7, 2021

Bite-Size Pizzette Topped with Manchego and Chorizo

Bite-Size Pizzette Topped with Manchego and Chorizo are tiny appetizer pizzas. This recipe is easy, but there are several steps. First, I use my bread machine to make the pizza dough. Next, while the dough rises, I make a simple pizza sauce. Then, I form …

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by Sharon
Sausage Minestrone with Cheesy Toasts
March 6, 2021

Sausage Minestrone with Cheesy Toasts

Sausage Minestrone with Cheesy Toasts is a delicious hearty soup. I like to serve this soup with a big salad, or a simple pasta dish. I start my minestrone by cooking the sausage in my Dutch oven. Next, I add leeks, carrots, celery, garlic and …

soup
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by Sharon
Almond Chocolate Chip Biscotti with Chocolate Drizzle
March 5, 2021

Almond Chocolate Chip Biscotti with Chocolate Drizzle

Almond Chocolate Chip Biscotti with Chocolate Drizzle is one of our favorite cookies. Not only are these cookies delicious, but they require less than thirty minutes of preparation time. That means, that you can have yummy, nutty, chocolatey cookies whenever you want! I start my biscotti by toasting my almonds in the oven. Next, I make the biscotti batter. Then, I shape the dough into loaves and bake them in the oven. Next, I slice the loaves into slices and let them cool. Finally, I drizzle the biscotti with melted chocolate.

The Equipment I Used

  • A Food Scale- For perfect baking results, please weigh your flour and sugar.
  • A Sifter- To avoid acidic cookies, be sure and sift together your dry ingredients.
  • An Electric Mixer- You could just mix this batter with a wooden spoon, but using a mixer makes the task easier.
  • A Baking Sheet- Use a large baking sheet, lined with parchment, to bake your cookies.

The Ingredients Needed for Almond Chocolate Chip Biscotti with Chocolate Drizzle

  • Almonds- Use whole, unskinned, unroasted almonds for this recipe.
  • Flour- Use all purpose flour. I like King Arthur flour.
  • Butter- Make sure your butter is soft, but not melted.
  • Extracts- Use almond and vanilla extracts.
  • Vegetable Shortening- I like Crisco.
  • Chocolate Chips- I used Nestle morsels for this recipe.

How I Made my Cookies

  • First, I toasted my almonds. Be sure and only toast them for five minutes.
  • Next, I made my dough. The butter and sugar need to be well creamed together.
  • Then, I formed the dough into four little loaves. They do expand in the oven, so only make them about three inches wide, and an inch high.
  • Next, I slice the loaves into three quarter inch wide slices.
  • Finally, I drizzle the biscotti with chocolate.

One of the things I love about these Almond Chocolate Chip Biscotti with Chocolate Drizzle is that they’re not overly hard. But, instead they have a very nice cakey texture, that we all really love.

Almond Chocolate Chip Biscotti with Chocolate Drizzle
Almond Chocolate Chip Biscotti with Chocolate Drizzle
Almond Chocolate Chip Biscotti

Almond Chocolate Chip Biscotti with Chocolate Drizzle

Biscotti filled with almonds and chocolate chips and drizzled with chocolate.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine Italian
Servings 30 cookies
Calories 150 kcal

Ingredients
  

  • ½ cup unskinned almonds, chopped
  • 3 cups all purpose flour(360g)
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 8 tbsp. unsalted butter, softened
  • 1 cup granulated sugar (200g)
  • 3 large eggs
  • 1 tsp. each almond extract and vanilla extract
  • ½ cup semisweet chocolate chips

For the Chocolate Drizzle:

  • ½ cup semisweet chocolate chips
  • 1 tsp. vegetable shortening

Instructions
 

  • Begin by roasting the almonds: Preheat the oven to 350 degrees and roast the almonds on a baking sheet for five minutes. Remove to a plate to cool.
  • In a bowl, sift together the flour, baking powder, and salt. Set aside.
  • In the bowl of an electric mixer, cream the butter and sugar together until just combined. Add the eggs and the extracts and beat until well combined. Then, add the sifted dry ingredients and beat until no streaks of flour remain. Stir in the almonds and chocolate chips.
  • Line a baking sheet with parchment paper. Use a cool sheet, not the one you baked the almonds on. Divide the dough into four balls, and then shape them on the baking sheet into four loaves, about three inches wide and an inch high. Bake for thirty minutes.
  • Slice the loaves into slices, about ¾ of an inch thick. Let them cool completely on a wire rack.
  • For the Chocolate Drizzle: Place the chips and shortening in a small bowl and microwave for twenty seconds. Stir. Repeat until the chocolate is melted and smooth. Drizzle the cookies with the warm chocolate, using a spoon. Let the cookies sit until chocolate hardens.

Nutrition

Calories: 150kcal
Keyword cookies
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by Sharon
Chocolate Pancakes with Chocolate Syrup
March 4, 2021

Chocolate Pancakes with Chocolate Syrup

Chocolate Pancakes with Chocolate Syrup are the perfect decadent breakfast. I really love making special breakfasts on holidays or special occasions. But, I also like to make fun breakfasts on random weekdays, now that everyone is working and studying from home. To begin this recipe, …

breakfast
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by Sharon
Chicken and Avocado Salad with Cilantro Dressing
March 3, 2021

Chicken and Avocado Salad with Cilantro Dressing

Chicken and Avocado Salad with Cilantro Dressing is a fresh and delicious main dish salad. Even though it’s still winter here in New York, I still love serving cold salads for lunch and dinner. Often, I serve my main course salads along with a cozy …

chicken
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by Sharon
Shrimp and White Cheddar Grits with Andouille
March 1, 2021

Shrimp and White Cheddar Grits with Andouille

Shrimp and White Cheddar Grits with Andouille is one of our favorite dishes. I start this meal by baking my white cheddar grits. That way, I avoid the constant stirring and simmering of traditional grits recipes. Once the grits are in the oven, I prepare the rest of the dish. First, I cook the vegetables until they’re nice and tender. Next, I deglaze the pan with some white wine. Then, I cook the andouille and shrimp for just a few minutes. Finally, I serve the tender shrimp and vegetables over the soft and creamy grits.

The Equipment I Used

  • A 13×9 Casserole- I use this to bake the grits.
  • A Large Skillet- As usual, I prefer using my cast iron skillet to cook the shrimp and vegetables.

The Ingredients Needed for Shrimp and White Cheddar Grits with Andouille

  • Grits- Make sure you use stone ground, not quick cooking grits. I like the Bob’s Red Mill brand.
  • Cheese- I used extra sharp white cheddar cheese.
  • Butter- Use unsalted butter.
  • Leeks- You could also use onions.
  • Peppers- I used a mixture of red and green bell peppers.
  • Andouille- This is a precooked sausage. Store the rest of the package in your freezer.
  • Thyme- Fresh thyme adds so much fresh flavor.

How I Made my Shrimp and Grits

  • First, I prepared the grits. This is simply a matter of stirring together the grits, water, and salt. Then, just be sure to cover them tightly and bake them for 45 minutes. Next, just stir in the butter and cheese.
  • Next, while the grits bake, I cooked all the vegetables.
  • Then, I added the shrimp and andouille and cooked them for just a few minutes. Be sure not to overcook your shrimp.
  • Finally, I served the shrimp and veggies over the grits.

These Shrimp and White Cheddar Grits with Andouille are simply delicious. If you like shrimp, you must try this scrumptious dish.

Shrimp and White Cheddar Grits with Andouille
Shrimp and White Cheddar Grits with Andouille
Shrimp and White Cheddar Grits with Andouille

Shrimp and White Cheddar Grits with Andouille

Shrimp with peppers, leeks, and andouille, served over white cheddar baked grits.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Southern
Servings 4

Ingredients
  

For the White Cheddar Grits:

  • 1 cup stone ground white grits
  • 1 tsp. kosher salt
  • 4 cups water
  • 6 tbsp. unsalted butter
  • 2 cups extra sharp cheddar cheese

For the Shrimp, Andouille, and Vegetables:

  • 1 tbsp. extra virgin olive oil
  • 1 cup chopped leeks
  • 1 cup chopped red and green bell peppers
  • 1 tbsp. minced garlic
  • ¼ tsp. kosher salt
  • â…› tsp. cayenne pepper
  • ¼ cup white wine
  • 3 ounces andouille sausage, chopped
  • 1 pound peeled and cleaned Gulf shrimp
  • 1 tbsp. fresh thyme

Instructions
 

  • Begin by making the White Cheddar Grits: Preheat the oven to 350 degrees.
  • In a 13×9 casserole dish mix together the grits, salt, and water. Cover with foil and bake for 45 minutes. Then, stir in the butter and cheese.
  • While the grits bake, make the shrimp and vegetables. In a large skillet, on medium heat, add the olive oil, leeks, peppers, garlic, salt, and cayenne pepper. Cook for about seven minutes, until soft and tender.
  • Add a quarter cup of white wine and simmer for a few minutes, until it reduces by half. Add the andouille and shrimp and cook for about four minutes, until the shrimp are pink and just cooked through.
  • Serve over the grits and top with fresh thyme.
Keyword seafood
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by Sharon
Focaccia Topped with Kalamata Olives and Oregano
February 28, 2021

Focaccia Topped with Kalamata Olives and Oregano

Focaccia Topped with Kalamata Olives and Oregano is a yeast bread that is very easy to make. This is one of the first breads I learned to make, and it comes out great every time. I start the bread by mixing the focaccia dough and …

breads
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by Sharon
Kale and Chorizo Phyllo Triangles
February 27, 2021

Kale and Chorizo Phyllo Triangles

Kale and Chorizo Phyllo Triangles are a versatile and delicious appetizer. They’re versatile because you can customize them any way you like. For instance, if you want them to be meatless, just omit the chorizo. Or, if you want them to be dairy free, just …

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by Sharon
Hamantaschen Cookies with Blueberry Filling
February 25, 2021

Hamantaschen Cookies with Blueberry Filling

Hamantaschen Cookies with Blueberry Filling are one of my favorite cookies. I only make them once a year, for the Jewish holiday of Purim. In the past, I have filled my Hamantaschen with super traditional fillings like prunes or apricots. But, this year I thought it would be fun to fill my cookies with blueberries. Mainly, I chose a blueberry filling, because my family loves blueberries. And, they turned out really great! Usually, I like to keep my baking as simple as possible. These cookies are a little more labor intensive than I normally like. But, overall, they’re fairly easy to make. First, I make a simple sugar cookie dough. Then, I make a really easy blueberry filling. Next, I roll out the dough and cut out 24 circles. Then, I add the filling, fold the edges up, and chill the cookies for forty minutes. Finally, the cookies bake for a quick 15 minutes. The freezing helps the cookies keep their triangular shape. But, if you don’t care how the cookies look, you can skip the freezing. Just be forewarned, without the freezing, they will be kind of blob like.

The Equipment I Used for my Hamantaschen

  • An Electric Mixer- You can mix the dough by hand, but I think it’s easier with the mixer.
  • A Food Scale- For perfect baked goods, please weigh your sugar and flour.

The Ingredients Needed for Hamantaschen Cookies with Blueberry Filling

  • Blueberries- I used frozen Maine blueberries. They are smaller and less watery than regular blueberries.
  • Lemon Zest- This gives the dough a nice lemony flavor. But, if you’re baking for picky kids, you may want to omit this.
  • Flour- Use all purpose flour.
  • Butter- Make sure your butter is quite soft.

How I Made my Cookies

  • First, I made the blueberry filling.
  • Next, I made the dough.
  • Then, I rolled out the dough and cut out circles.
  • Finally, I froze and then baked the cookies.

I had so much fun making these Hamantaschen Cookies with Blueberry Filling. My family looks forward to Hamantaschen all year long, and really enjoyed them today.

Hamantaschen Cookies with Blueberry Filling
Hamantaschen Cookies with Blueberry Filling
Hamantaschen Cookies with Blueberry Filling

Hamantaschen Cookies with Blueberry Filling

Sugar cookies filled with a sweet blueberry filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Freezing Time 40 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine Jewish
Servings 24 cookies

Ingredients
  

For the Hamantaschen Cookies:

  • 8 tbsp. unsalted butter, softened
  • 1 cup sugar (200g)
  • 1 large egg
  • 1 tbsp. lemon zest
  • 2 tbsp. whole milk
  • 1 tsp. vanilla extract
  • 2 cups all purpose flour (240g)
  • 2 tsp. baking powder

For the Blueberry Filling:

  • 1â…“ cups frozen Maine blueberries
  • â…“ cup sugar
  • 4 tsp. cornstarch

For the Egg Wash:

  • 1 egg
  • 1 egg yolk
  • 1 tbsp. milk
  • â…› tsp. sugar

Instructions
 

  • Begin by making the Blueberry Filling: In a three quart saucepan, stir together all the ingredients. Bring them to a boil, and then cook for three minutes, or until the filling is thick.
  • Next, make the Cookie Dough: In an electric mixer, cream the butter and sugar. Then, add the egg, milk, lemon zest, and vanilla, and beat until combined.
  • Sift together the flour and baking powder, and stir it into the sugar mixture, just until no streaks remain. Dump the dough on to a floured board and form it into a disc. Cut the disc into six pieces. Roll each disc out on and using a three inch round cookie cutter, cut four circles out and place on a parchment lined baking sheets. You can reroll the dough if you need to. Repeat with the rest of the dough.
  • Stir together the egg wash. Brush each dough disc with the egg wash, and then put a teaspoon of filling in the center of each disc. Fold up three sides of the circle to form a triangle and pinch the corners together. Brush the outside of the cookie with more egg wash. Place the baking sheets in the freezer for forty minutes.
  • Preheat the oven to 350 degrees. Bake the cookies one sheet at a time for 15 minutes. Cool on a wire rack.
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by Sharon
Fried Goat Cheese Salad with Honey Mustard Dressing
February 24, 2021

Fried Goat Cheese Salad with Honey Mustard Dressing

Fried Goat Cheese Salad with Honey Mustard Dressing is a cheesy and delicious tossed salad. It’s a popular restaurant dish, but it’s very easy to make at home. I start the salad by rolling my goat cheese in pretzel crumbs. For best results, it’s good …

salad
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by Sharon