Biscotti Break

When you work 80 hours a week, you learn to make the most of every free moment you get, whether it be a 15-minute cat-nap in the call room or a glorious 2-week stretch of vacation. Since I am currently enjoying the latter, I decided to bring back my blog from the dead and remind myself that I DO still have a life outside the hospital!

Today's feature is a sweet treat with a crunch that will help you get through any mundane afternoon. It'll cost up to $2 a piece at your neighborhood coffee shop, but make it at home and you'll have a whole batch for much less. Bring it to work and share... it'll make your next coffee break that much better- guaranteed!

Orange-Chocolate Biscotti
(adapted from Cooking Light- original recipe white chocolate and lemon)

Ingredients:
2/3 cup sugar
2 tsp orange zest
1tsp vanilla extract
2 large eggs
1 2/3 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups chocolate chips (substitute half with hazelnuts or almonds if you really want to jazz it up)

Directions:
1. Combine sugar, zest, extract, eggs in large bowl. Mix (by hand or mixer on medium) until well blended.
2. Combine dry ingredients separately.
3. Add dry ingredients gradually to wet mixture. Beat until well blended.
4. Stir in chocolate chips and/or nuts.
5. Shape into 2 logs, each about 2 1/2 in wide.
6. Bake at 300 deg F for 35 min. Remove and cool 10 min.
7. Slice rolls into about 1/2 in slices. Place cut side down and bake at same temperature for 10-12 min. Turn over and bake additional 10 min on other side.
8. Cool and serve.

*For extra special occasions, coat the bottoms with melted chocolate.

zested.

laying out the logs

gearing up for the 2nd baking cycle

Baking... with a Vengeance

it's officially february now and winter is still in full swing. :( all this cold, wet, dreary weather (plus some extra time on my hands... gotta love 4th yr, haha) makes me in the mood to bake. below are some sweets (yes, healthy!) to try out for yourself. enjoy!

Gingerbread Squares (courtesy cooking light)

* 1 1/4 cups all-purpose flour
* 1 teaspoon ground ginger
* 1 teaspoon ground cinnamon
* 1/2 teaspoon baking soda
* 1/2 cup sugar
* 1/2 cup low-fat buttermilk (or plain nonfat yogurt)
* 1/2 cup molasses
* 1/3 cup butter, melted
* 1 large egg, lightly beaten

1. Preheat oven to 350°.
2. Combine flour, ginger, cinnamon, and baking soda, stirring with a whisk.
3. Combine sugar, milk, molasses, butter, and egg in large bowl, stirring with a whisk.
4. Stir in flour mixture. Pour batter into a 9-inch square baking pan coated with cooking spray.
5. Bake at 350° for 35 minutes. Cool in pan on a wire rack. Sprinkle with powdered sugar if desired.

Fortune Cookies
(courtesy all recipes- fun to make but not sure if it's worth all the effort)

*2 egg whites
*1/4 tsp vanilla extract
*2 pinches of salt
*1/2 cup flour
*4 tablespoons sugar

1. Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide.
2. Mix egg white and vanilla until foamy but not stiff. Sift flour, salt, and sugar and blend into egg white mixture.
3. Place teaspoonfuls of batter at least 4 in apart. Spread with spoon or tilt sheet to move the batter into round circles about 3 inches in diameter. Make batter as round and even as possible. Be sure it is VERY thin, so that you can almost see the cookie sheet behind it.
(Do not make more than 2 at a time- the cookie has to be really hot to form and once it cools, it's too late)
4. Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale.

Note: Next steps require FAST movements!!!
5. Remove from oven. Use spatula to flip cookie upside down on plate. Quickly place fortune in middle of cookie and fold cookie in half.
6. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into muffin tin to hold their shape until firm.
7. After all cookies made, turn off heat in oven. Place muffin tin with cookies in them back in oven to get more of a golden color.