Thursday, December 17, 2015
I've had all these big plans and to-do lists for the blog, especially when it came to the holidays. I'm not sure what happened, but time got away from me and I just didn't get a chance to execute some recipes, let alone share them with you guys. And, for that, I am sorry. Maybe next year???
Last week my entire family (mom, dad, brother, sis in law, and my crew) took a vacation to the happiest place on earth! That's right, we spent a full, busy and magic-filled week in Disney World. It was a jam packed week full of rides, fun, princesses, monsters, amazing Christmas decorations and priceless memories with my family. And....I'm already ready to go back.
I say all that to say since I was there, I wasn't home so I wasn't in my kitchen baking up goodies to share with you. In this instance....sorry, but sooooo not sorry!
But I'm back this week with several ideas for delicious homemade goodies that are perfect for gifts.
During this time of year the combination of peppermint and chocolate is flooding the blogasphere. Almost everyone is a fan of that dynamic duo, members of my house included. My little man loves those flavors in anything, but especially in breakfast goods. So I thought it was only fitting that I make a decadent breakfast treat that was packed full of both chocolate and peppermint to share with all of you.
Oh my gosh, folks. This biscotti is what dreams are made of. Seriously!
This is perfection in the morning with a cup of coffee, plus it gives you an excuse to have a cookie for breakfast! It's also amazing with a tall glass of milk or a mug of rich hot cocoa.
So bake a batch of this delicious and festive biscotti for your neighbors, co-workers and friends, plus make a little extra so you and your family can enjoy some as well!
Chocolate Peppermint Biscotti
7 Tbsp unsalted butter, room temperature
1 Cup sugar
1 Tsp vanilla
1 1/2 Tsp peppermint extract
2 Cups flour
1/2 Cup dark cocoa powder
1 Tsp baking soda
1 Tsp baking powder
1 Tsp salt
For the toppings (optional)-
10 Oz white chocolate
1/2 Cup Andes peppermint bits
Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
Place butter in a large bowl and beat on high until creamy. Add the sugar and beat on high until light and fluffy, about 3-4 minutes. Add the eggs, one at a time and mix until incorporated. Add the vanilla and peppermint extract and mix until incorporated.
Add the flour, cocoa powder, baking soda, baking powder, and salt and mix until completely incorporated. Divide the dough in half, place on prepared baking sheet and form each half into a 12x2 1/2 loaves.
Place in a preheated oven and bake for 30-35 minutes, until the center is set. Remove from the oven and allow to cool for 5 minutes. Cut diagonally in 3/4 in slices. Place cut side down on the baking sheet and return to the oven for 10 minutes, flipping the biscotti half way through.
Remove from oven and allow to cool completely.
Place chocolate in a microwave safe dish and heat in 20 second intervals till melted, stirring after each 20 second period.
Dip the base or half of the biscotti in chocolate, sprinkle with peppermint bits and return to parchment paper to allow to cool completely.
Store in an airtight container for up to 1 week. If the biscotti is not dipped in chocolate it can be stored in a freezer bag for a month.
Recipe source: A Lynsey Original