Month: February 2015

Orange Biscotti

~ lindy

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We Love Hot Chocolate at our house and this Orange Biscotti is wonderful for dipping in a creamy cup of hot Chocolate.

See Hot Chocolate Recipes

Orange Biscotti

*6 tablespoons Butter, room temperature
*3/4 cup Granulated Sugar
*2 Eggs, room temperature
*1 tablespoon Frozen Orange Juice concentrate
*Zest of 1 Orange
*2 cups All-Purpose Flour
*1 teaspoon Baking Powder

Topping:

*2 tablespoons Granulated Sugar
*Zest of 1 Orange (Combine with the 2 tablespoons of sugar)
*3/4 cup Dark or Milk Chocolate Chips, melted

In a stand mixer with paddle attachment add the butter and granulated sugar and cream together adding one egg at a time. Then add Orange Juice concentrate and Orange zest.

Whisk together the flour and baking powder adding slowly to the above creamed mixture.

Shape the above dough on a Parchment covered baking sheet. Form the dough into a flattened rectangle 5 1/4 inches wide and 8 1/2 inches in length. The height will be about 3/4 inches.

Bake in a 350*F. oven for 25 minutes.

Remove the biscotti from the oven and let cool for about 10 minutes and then with a serrated knife without pressing down, saw back and forth on the biscotti top cutting into 3/4 inch slices. Place slices on their sides on Silpat covered baking sheet and bake for an additional 20 minutes.

Remove again from the oven and allow to cool completely and toppings.

Line up the Orange biscotti slices on a cooling rack and drizzle with the melted chocolate and sprinkle on the orange sugar mixture, allowing chocolate to set.

Dip biscotti in your favorite hot drink!

Recipe Source Shugary Sweets

Also see Valentine Kisses 25 Cents and Valentine’s Day Party for decorating ides and recipes.

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Enjoy!

Jessica

Red Velvet Doughnuts

~ lindy

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Mini Red Velvet Doughnuts

Makes 16-17 mini red velvet doughnuts

*1/4 plus 2 tablespoons Granulated Sugar
*2 tablespoon unsweetened Cocoa Powder
*1 tablespoon Extra Light Olive Oil
*2 tablespoons Greek Yogurt
*1/4 plus 2 tablespoons Buttermilk
*1 Egg, beaten
*1 teaspoon Apple Cider Vinegar
*1 teaspoon Vanilla Extract
*1 teaspoon Cherry Extract
*1 tablespoon Red Velvet Emulsion or 6 drops Red Gel Food Coloring
*1/2 teaspoon Sea Salt
*1 1/4 cup All-purpose Flour, sifted
**Mini Electric Doughnut Maker or mini Cupcake Pan (use pam cooking spray)

*In a bowl combine granulated sugar and cocoa powder together, mix well until no lumps of cocoa powder.

*Add to the sugar mixture in a stand mixer: Olive Oil, Yogurt, buttermilk, egg, apple cider vinegar and sea salt, mix until combined. Then add red velvet emulsion, vanilla extract and cherry extract. Slowly adding the sifted flour. Mix one minute on medium speed.

Pour batter Into a pastry bag or a sandwich size Ziploc baggie (clipping one of the corners off the Ziploc baggie, just enough to pipe batter into doughnut shapes) pipe the batter into doughnut shapes filling half full.

*If using a (sprayed with Pam cooking spray) Mini Doughnut Maker, pre-heat maker and pipe doughnut batter into each doughnut shape halfway Full. Bake 4-5 minutes.

*For mini doughnut pan, pre-heat oven to 325*F. For 8-10 minutes.

Allow doughnuts to cool on cooling rack and add glaze and candy topping.

Glaze

*1 cup Powdered Sugar
*1/2 teaspoon Butter, melted
*1 1/2 tablespoons Milk
*1/2 teaspoon Cherry Extract
*Candy Sprinkles, decorative topping

Combine all the ingredients except candy sprinkles and mix until smooth. Drizzle over cooled baked doughnuts and sprinkle with decorative candy sprinkles of your choice.

Also see Valentine Kisses 25 Cents and Valentine’s Day Party for decorating ides and recipes.

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Enjoy!

Lindy