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by Sarah Steimer

cranchoc3

Although you can use dried cranberries in this recipe, I highly recommend using fresh or frozen cranberries. There’s a really great balance that occurs between the not-too-sweet chocolate, the slightly sour cranberries and a strong cup of coffee.

  • 1/3 cup all-purpose flour
  • 1/3 cup wheat flour
  • 1/2 cup unsweetened cocoa powder

    The size of the log doesn't have to be too precise. Just try to maintain the same thickness so the biscotti bakes evenly.

    The size of the log doesn’t have to be too precise. Just try to maintain the same thickness so the biscotti bakes evenly.

  • 1/3 cup of sugar
  • 1/2 teaspoon baking soda
  • pinch salt
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chocolate chips
  • 1/2 cup cranberries (I used fresh, you can use frozen or dried)

In a large or medium bowl whisk together the flours, cocoa powder, sugar, baking soda and salt.

Add the eggs and vanilla extract, mixing until just combined. Fold in the chocolate chips and cranberries (you may need to use your hands — and yes, it’s very sticky).

On a baking sheet covered with parchment paper, pat the batter into a long log, about 4 inches wide and 3/4 inch thick.

Bake the biscotti at 300 degrees for 30 minutes. Remove from the oven and let cool for 5-10 minutes.

The second round in the oven just firms up the center of the biscotti.

The second round in the oven just firms up the center of the biscotti.

Slide the biscotti and parchment paper off the pan and onto a counter. Slice the biscotti into 3/4-inch slices and lay the slices on their side back on the parchment paper and onto the pan. Return to the oven for another 10-15 minutes.

Let the biscotti cool completely. Store in an air-tight container in the refrigerator or a cool pantry.

Recipe adapted from: A Full Measure of Happiness

*During the month of December, we’re offering some simple biscotti recipes that can be quickly snatched for breakfast with coffee or enjoyed with tea after a long day of holiday preparation. All of our Crunch Time recipes can be found here.

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by Sarah Steimer

One batch of biscotti will take care of breakfast for about two or three weeks - provided you only eat about two each day.

  •  2 1/2 cups flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 1/2 cup flaxseed
  • 1/3 cup dark chocolate chips (or whatever chocolate you have lying around – chop it up)
  • 1/2 cup dried cranberries

    I tried to make these at least a bit healthy with the flax and cranberries, but you can gussy them up just about any way you would like. Just follow the basic recipe up to the last three ingredients.

In a large bowl, whisk together flour, sugar, baking powder and salt. Beat in eggs and vanilla until combined. Add the flaxseed, chocolate and cranberries, mixing just enough to incorporate.

Divide the dough in half. Transfer to a parchment paper-lined baking sheet – I was able to fit both on one, you may need to use two sheets. Form the two pieces of dough into logs that are about 3 to 4 inches wide and about 3/4-inch thick.

Bake at 350 degrees for 20 to 25 minutes (rotating halfway through), or until the dough is firm but gives slightly when pressed. Remove from the oven and let cool until you can touch the dough comfortably.

Using a sharp knife, cut logs into 1/2-inch or 3/4-inch slices. Lay these pieces flat (cut-side down) back on the lined cookie sheet(s). Bake for another 15 minutes, or until the biscotti is crisp and golden. The dough may still be a little soft to the touch, but they firm up completely when cooled.

Store in an airtight container – they should stay for up to 3 months if frozen.

Recipe adapted from: Everyday Food

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by Caitlin Saniga

I used a medium-roast coffee, but if you want a bolder coffee flavor, use a dark-roast coffee for this brisket. And I served mine with rye bread. Yum.

  • 1 medium onion, peeled and quartered, stem end left intact
  • 1 pound new potatoes (about 12)
  • 1 pound medium carrots, cut into 2 1/2-inch lengths
  • 2 1/2 pounds beef brisket, trimmed
  • salt and pepper
  • 1 6-ounce can tomato paste
  • 1/2 cup brewed black coffee
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons chopped fresh flat-leaf parsley
  • country bread (optional)

In the bottom of a 5- to 6-quart slow cooker, combine the onion, potatoes and carrots. Season the beef with 1 teaspoon salt and 1/4 teaspoons pepper and place on top of the vegetables.

In a small bowl, whisk together the tomato paste, coffee, Worcestershire sauce, and brown sugar; pour over the beef and vegetables. Cover and cook on LOW until the beef and vegetables are tender, 7 to 8 hours.

Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with parsley. Serve with the bread, if desired.

Makes 4 servings.

Recipe: Real Simple

Photo: Caitlin Saniga

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