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Cream Cheese Filled Banana Nutella Muffins

February 12, 2018 by chrissy@mythankfultable.com
Cream Cheese Filled Banana Nutella Muffins
Cream Cheese Filled Banana Nutella Muffins

Cream Cheese Filled Banana Nutella Muffins

When you find yourself with yet another snowy icy day, and a handful of really ripe bananas on the counter, you investigate banana muffins. I love a good banana bread. I love banana bread with chocolate chips, with coconut, with walnuts or pecans…it’s a beautiful thing.

But somedays, you just want the simplicity of a paper wrapped treasure that travels well and freezes well and doesn’t require a knife to cut a slice. So yeah, muffins are lazy bread. Or are they?

I love this recipe because it creates a light but dense muffin. (It is possible). It packs a punch of banana flavor without being heavy.

The original recipe for this is from www.u-createcrafts.com. Then, I saw another recipe from www.thenovicechef.com that incorporated a drizzle of Nutella on top of a banana muffin. Hence my Frankenstein muffin creation wherein I combine two recipes.

Cream Cheese Filled Banana Nutella Muffins

Cream Cheese Filled Banana Nutella Muffins

What is there to say about a muffin with a cream cheese filling except, “yes please?” A sweetened cream cheese filling that holds up to the muffin mixture and creates the perfect little pocket of yummy.

Topped with a remainder of batter, a slightly warmed Nutella is swirled on the top. Just enough chocolate hazelnut-ness to bring this muffin to dessert status. Hello tastebuds.

Cream Cheese Filled Banana Nutella Muffins

Here’s where I have to ask myself…have we now crossed over from breakfast foods to post-supper food? I mean, a pop tart, a danish, a donut, a toaster strudel all are considered breakfast foods…right? I mean, an Eggo waffle is still considered breakfast even though they come in birthday cake and chocolatey chip flavors…right? The end result of this inner monologue is stop over thinking it. Eat the darn muffin/breakfast cupcake.

Again, I brought these to my teacher’s room…and again, they disappeared quickly. Even the healthy eaters shared one between them. I can’t fault them. There is a reason I get this stuff out of my house right away.

Cream Cheese Filled Banana Nutella MuffinsNow, if I were to add yet another layer, (and I will, and I will post when I do) what I would have added was bacon. Or, peanut butter. Because a banana bacon Nutella muffin is just insane. Insane enough for me to try to make it. Or, a banana peanut butter fluff muffin. OOOOh my wheels are spinning. Hey, banana, peanut butter and bacon worked for Elvis. They didn’t call him the King for nothing.

The teacher’s room discussion when I brought these in centered around ripe bananas and what to do with them. Some people throw them out. DON’T. Peel and throw in a plastic bag. Break into chunks if you want to take the extra step or don’t. Why? Because frozen bananas are spectacular in so many things. Smoothies. As is, or dipped in chocolate, thrown into the blender and made into “nice-cream,” the possibilities are endless. The best part is, if you want to use them for banana bread, you can. Almost every recipe calls for mashed bananas. No banana is easier to mash than the thawed banana from the freezer.

Cream Cheese Filled Banana Nutella MuffinsThese muffins keep for several days in an air tight container, if they last that long. The Nutella drizzle is just enough, not too much, but you could always add more if you wanted.

This recipe filled 24 muffin tins to a pretty full capacity with their glorious layers.

In a winter filled with less than wonderful weather, it is nice to have a recipe like this in your repertoire. It makes a cold day warmer, and sweeter. Isn’t that all we want in life? A little warmth and sweetness? You betcha.

I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy

Click below for a printable recipe.

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Cream Cheese Filled Banana Nutella Muffins

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Light Banana Muffins with a cream cheese filling and a Nutella swirl on top! Original recipe from www.u-createcrafts.com

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 2 Cups Mashed Bananas (4–5 Bananas approximately)
  • 1 Cup Brown Sugar
  • 1/2 Cup White Granulated Sugar
  • 1/2 Cup Vegetable Oil
  • 2 Large Eggs
  • 1/2 Cup Sour Cream
  • 4 Teaspoons Vanilla Extract
  • 2 Cups AP Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder

Filling:

  • 2 Large Eggs
  • 8 Ounces Cream Cheese (softened)
  • 1/2 Cup Granulated Sugar
  • 6 Tablespoons AP Flour

Nutella: Approximately 4 Tablespoons warmed slightly

Instructions

  1. Preheat oven to 350*
  2. In a mixer, combine sugars, oil, sour cream, and vanilla extract.
  3. Add mashed bananas to mixture and combine.
  4. Add Dry ingredients and mix well, set aside and make cream cheese filling.
  5. Combine cream cheese filling ingredients.
  6. Line muffin tins (This recipe made 24 muffins) and fill 1/2 way with banana mixture.
  7. Scoop 1-2 Teaspoons of cream cheese filling into each muffin tin.
  8. Cover with remaining banana mixture.
  9. Take warmed Nutella and swirl on top of each muffin.
  10. Bake for 30-35 Minutes or until tester comes out clean.

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Posted in: breakfast, Dessert, My Story, Recipes Tagged: banana, Banana Muffin, breakfast, Cream Cheese Filling, dessert, muffin, Nutella

Chocolate Chunk Walnut Biscotti (When Chocolate Chip Cookie Love Meets My Latest Obsession)

February 11, 2018 by chrissy@mythankfultable.com
Dark Chocolate Chunk Walnut Biscotti
Dark Chocolate Chunk Walnut Biscotti

Dark Chocolate Chunk Walnut Biscotti

If I could liken my biscotti baking to something it would be binge watching. As in, if loving biscotti is wrong, I don’t wanna be right. And, of course, where would we be with Valentine’s Day around the corner without chocolate? Enter this cookie.

So I have basically come to a decision that biscotti requires one stick of butter, one cup of sugar, a little salt, extract, two eggs and approximately two cups of flour. I always wonder how on the food network shows the competing chefs just remember recipes…but I honestly have this one down.

This recipe, in its simplicity, messes with the sugar. Instead of one cup of white granulated sugar, you are combining white and brown sugar. The result is a darker cookie, with a more chocolate chip flavor than biscotti. Who’s complaining? Not me.

Dark Chocolate Chunk Walnut Biscotti

Dark Chocolate Chunk Walnut Biscotti

I also threw in chopped walnuts, which was a winner idea. It gives the biscotti this mellow nutty flavor which is just fantastic.

Typically, I add a drizzle or a chocolate dip, because I like the idea of taking the biscotti to the next level. However, with these, no next level is needed. I am a soft and chewy chocolate chip cookie girl, but these are all that is wonderful in a crisper-crunchier, note not drier cookie. I also like that these biscotti have a more rustic and less smooth look to them. They are like the comfy sweats of biscotti. Perfect for binge watching television, too.

I can go on and on about the beauty of this cookie but if one thing reigns supreme it would be this: Biscotti last longer. Other reasons would be: You get way more cookie for the calories and; Hello perfect friend for coffee or tea.  You really can’t go wrong. Even your coffee needs a valentine. And that valentine is this cookie.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Clock below for a printable recipe.

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Chocolate Chunk Walnut Biscotti (When Chocolate Chip Cookie Love Meets My Latest Obsession)

Dark Chocolate Chunk Walnut Biscotti
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Dark chocolate chunks and chopped walnuts combined with a mixture of brown and white sugars make for the perfect chocolate chip biscotti.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup (1 Stick) of Butter
  • 1/2 Cup White Granulated Sugar
  • 1/2 Cup Dark Brown Sugar
  • 2 Eggs
  • 1 1/2 Teaspoons Baking Powder
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Almond Extract
  • 1 3/4–2 Cups AP Flour
  • 1 Cup Dark Chocolate Chunks (I used Trader Joe’s)
  • 1 Cup Chopped Walnuts

Instructions

  1. Preheat Oven to 350*
  2. In a mixer, combine butter and sugars until light and fluffy.
  3. Add eggs, extracts, salt, and baking powder.
  4. Add flour until dough is slightly sticky but holds together.
  5. Add chocolate chunks and walnuts.
  6. Form into two logs on a parchment or Silpat lined baking sheet
  7. Bake for 30 minutes.
  8. Reduce oven temperature to 300*.
  9. Allow bars to cool for ten minutes.
  10. Slice bars on the diagonal, approximately one inch thick.
  11. Place cookies slice side up on baking sheet and bake for an additional 15-20 minutes at 300*

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Posted in: Cookies, Dessert, My Story, Recipes Tagged: Biscotti, Cookie, Dark Chocolate Chunk, Walnut

Chocolate Brownie Turtle Cookies

February 6, 2018 by chrissy@mythankfultable.com
Chocolate Turtle Cookies
Chocolate Turtle Cookies

Chocolate Turtle Cookies

Of all the pretty cookies in the world, the ones worthy of those you love and hold dear, the ones you are willing to work your kitchen goddess skills for, these are that cookie.

However, unlike to course of true love, these go pretty smoothly, and quickly, considering they have to be rolled, filled, drizzled…you get the picture.

While I bake (the actual process of baking) for myself, the end result (what I bake) is rarely for me. I would rather give it away or share it. I don’t need to eat the treats, I refuse to buy bigger pants. What I need is to create the treats, then write about them. That’s my thing. The eating of the thing is a bonus. Which is why, my staff room has become my taste tester location. These cookies, however, sing out, “I LOVE YOU CHRISSY!! COME TO ME!!” These cookies, I made for me. (I didn’t eat them all, I promise).

Did I mention they taste like a tiny chocolate caramel turtle brownie instead of a cookie? Soft, with a slight caramel chew, and a chocolate drizzle to top it all off? Chocolate Turtle Cookies

They are so pretty, and decadent, and my only regret is I didn’t make a double or triple batch.

The dough is rolled and chilled. When ready to bake, the dough balls are rolled in egg white and chopped pecans, placed on a cookie sheet and they are given an indentation to hold future caramel. One can use a spoon to do this, or, use that opposable thumb you were fortunately given. I actually re-indented post bake to make sure those babies held all of the caramel.

Now, a note on pecans. I used chopped pecan pieces. I then gave a few pecans a whirl in the processor so they were smaller. Those cookies came out looking more “pecan dusted” over “pecan accented.” The choice is yours. I liked the look of the bigger pieces, but that’s me.

Chocolate Turtle CookiesBake, then set to cool, make your caramel and fill. Then a simple chocolate drizzle is added to say, “Hey baby, you know you want me.”

I made these for the holidays and saved this recipe for now because quite frankly, if you only made these for Valentine’s Day, you would communicate effectively, “Yes, I do indeed love you.”

If you need to break up the task of making these (and I love this when baking anything that requires multiple steps…thus my profound respect for biscotti, so easy). I say, mix and roll day one, roll in pecans and bake and indent, then caramel and drizzle. This can be spread over a few hours or a few days. The cookies keep in an air tight container and the caramel can be added right away or the next day, your choice.Chocolate Turtle Cookies

Once the chocolate is drizzled and cooled, the cookies can even be stacked. The drizzle acts as a protective layer between caramel and therefore “stickage” is minimal. I stored mine between layers of parchment, and don’t think I wasn’t tempted to lick the caramel off the parchment before I threw it away. No shame, no judgement.

Sometimes we bake for those we love. Sometimes the person we love and who we bake for is ourself. Because, it all starts with what we love, which should be ourselves. Because we are worth making beautiful things for just us. That, is a wonderful thing.

Chocolate Turtle CookiesI hope you enjoy this recipe (you will), and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Chocolate Brownie Turtle Cookies

Chocolate Turtle Cookies
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Fudgey chocolate cookies rolled in pecans and topped with a soft caramel center. Additional chocolate drizzle adds the final touch!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup Butter
  • 2/3 Cup Sugar
  • 1 Large Egg, separated
  • 2 Tablespoons Milk
  • 1 Teaspoon Vanilla Extract
  • 1/3 Cup Dark Cocoa Powder
  • 1 Cup Flour
  • 1/4 Teaspoon Salt
  • 1 1/4 Cup Chopped Pecans

Caramel Filling:

  • 14 Caramel Candies
  • 3 Tablespoons Heavy Cream

Chocolate Drizzle:

  • 1/2 Cup Semi Sweet Chocolate
  • 1 Teaspoon Shortening

Instructions

  1. In a mixer, combine butter and sugar until light and fluffy.
  2. Add egg yolk, milk, and vanilla extract. Mix until incorporated.
  3. Add salt, cocoa powder, and flour.
  4. Refrigerate dough for a few hours or overnight.
  5. Roll dough into balls, dip in egg white, and roll in chopped pecans.
  6. Place dough onto parchment lined or Silpat lined baking sheet.
  7. Make a small indentation in each ball of dough.
  8. Bake at 325* for 12-14 minutes or until set.
  9. Prepare caramel filling by combining caramels and heavy cream in a microwave safe bowl or on the stove top.
  10. Fill the indentations with caramel filling.
  11. Drizzle chocolate drizzle over the cookies.

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Posted in: Cookies, Dessert, My Story, Recipes Tagged: Caramel, chocolate, Chocolate Drizzle, Chocolate Turtle Cookies, Cookies, dessert, Turtle

Overnight Blueberry Cream Cheese French Toast

February 1, 2018 by chrissy@mythankfultable.com
Overnight Blueberry Cream Cheese French Toast
Overnight Blueberry Cream Cheese French Toast

Overnight Blueberry Cream Cheese French Toast

Ever since my children were little, this overnight casserole has been our Christmas morning breakfast.

For years, we were able to celebrate Christmas as a family even though we were divorced. I know I am not the only person in the world to do this, and quite frankly, it isn’t always the best possible solution to a divorced family situation, but we made it work for years. Every family is unique in navigating the holidays and I was fortunate to be able to make Christmas special for our kids despite the fact that our lives looked differently.

Overnight Blueberry Cream Cheese French ToastThis casserole was as much a part of our Christmases as was a special luncheon, finding the pickle (German tradition),my mother-in-law putting on her Christmas socks to signal the present opening could begin, and the general celebratory traditions that happen in a family during a holiday.

It wasn’t until my father was diagnosed with cancer that I determined I would be spending Christmas with my parents instead of Pennsylvania, meaning the day would be spent without my children that year. It was a difficult choice, but one I was glad I made. It ended up being my dad’s last Christmas.

After that, I guess we celebrated Christmas like other divorced people, or as Ricky Bobby’s kids say in Talladega Nights, “Two Christmases!”Overnight Blueberry Cream Cheese French Toast

When the children and I finally moved into our own place,  I wondered if they would still want this for breakfast, since it would be our first Christmas in our own home.

Again, this year being the first Christmas that had no Pennsylvania in the agenda for the week, I wondered if we wanted to try something new.

But, I guess if it ain’t broke, don’t fix it. This is Christmas for us.

Overnight Blueberry Cream Cheese French ToastI make this casserole one day a year. Once. Probably because we all eat our own thing for breakfast and for the most part, it doesn’t ever include maple syrup or cinnamon and sugar and cream cheese.  But hey, this once a year treat is over the top indulgent and worth every bite.

You basically dry out the bread of your choice. I use Italian bread from the bakery. Not the denser star bread, just a regular loaf. I use two. Trim off the crust, cube, and set out to dry. I do the cutting first because if you have ever tried to saw into a stale loaf of Italian bread be ready to wipe down every surface to clean up the crumbs. No thanks.Overnight Blueberry Cream Cheese French Toast

The pan is prepared with a layer of butter and cinnamon sugar coat, then it is time to assemble.

Bread, blueberries and cream cheese, more cinnamon sugar, then the last layer of bread.

The custard mix can be made with milk instead of cream, and it doesn’t need bourbon, but hey, this is a breakfast fit for a birthday party. Slowly pour your custard over the bread to make sure everything gets good and soaked, Final dusting of cinnamon and sugar and you are done. Cover and refrigerate overnight.

Overnight Blueberry Cream Cheese French ToastSo I am not going to lie, this Christmas was a little heavy. We have suffered a major loss, and having navigated this kind of thing with losing my own dad a few years ago, the weight of the worry “Are the kids going to be ok?” and “Is everybody having a good Christmas?” along with my making sure my momma enjoyed the day and everyone was ok, I didn’t want to spend my day in the kitchen. I had enough to deal with.

I made this AND pre-cooked my bacon the day before. SO, less mess, less cooking for me.

Overnight Blueberry Cream Cheese French Toast

Overnight Blueberry Cream Cheese French Toast

The next morning, take the casserole out of the refrigerator and let sit on the counter for 30 minutes. Bake covered, then uncovered, then let sit for a few before serving.

So here is the tricky part for you parental units doing the cooking. Do the math. You need to have this baby out of the fridge a good 90 minutes before you want to eat it.

Now, for me, the non-sleeper, this is easy. For you with small children who have internal timers of their own, you have to figure it out. However, you can make this any morning you want, so just plan ahead.

This recipe makes a full 9×13 pan. It can serve as many or as few people you want, depending on portion size. It also stays pretty warm for a while, so if you say have a serving, walk away, and decide you want more…it’s there if you want it. While this is baking your house will smell of cinnamon and all that is French toasty-ness. It puffs up golden brown and holy moly is it delicious. Crunchy top, soft puffy middle, melty cream cheese and blueberry. We don’t even need to add syrup…but you will, because it is, after all, French toast.

In a world where so much seems to change and seem unstable, I guess it’s a good thing some things, like this overnight French toast, can be counted on. I am thankful for the table, the loved ones around it, and the food upon it.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Overnight Blueberry Cream Cheese French Toast

Overnight Blueberry Cream Cheese French Toast
Print Recipe

Delicious overnight blueberry cream cheese French toast with a cinnamon sugar mix. Easy to combine and bake the next morning!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 2 Loaves of Italian Bread, Cubed and Dried
  • 12–16 Large Eggs
  • 2 Cups of Heavy Cream
  • 2 8 Ounce Packages of Cream Cheese, Cubed into 3/4 Inch Cubes
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Bourbon
  • 1 Tablespoon Vanilla Extract
  • 2 Cups Fresh or Frozen Blueberries
  • Additional Sugar and Cinnamon to sprinkle in baking dish, etc.

Instructions

  1. Prepare a 13 x 9″ baking pan with butter and sprinkle with cinnamon and sugar mix.
  2. Place half of the cubed bread into the bottom of the pan.
  3. Sprinkle blueberries and cream cheese evenly over the bread cubes.
  4. Sprinkle Cinnamon and Sugar mix over the cream cheese and blueberries.
  5. Cover with remaining bread cubes.
  6. In a large bowl, combine eggs and heavy cream, mixing with a fork or whisk until well combined.
  7. Mix in maple syrup, bourbon, and vanilla extract.
  8. Gently pour egg mixture over bread mixture, making sure to cover and coat all of the bread mixture.
  9. Sprinkle sugar and cinnamon mixture over top of the French toast and cover with plastic wrap.
  10. Refrigerate overnight.
  11. In the morning, remove overnight French toast and let sit out for 30 minutes.
  12. Preheat oven to 375*
  13. Remove plastic wrap, cover with foil and bake for 30 minutes.
  14. Bake for an additional 25-30 minutes uncovered, until a knife inserted into French toast comes out clean.
  15. French toast will puff up and turn golden brown. It will also smell amazing.
  16. Allow French toast to set for ten additional minutes before serving.

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Posted in: breakfast, My Story, Recipes Tagged: Blueberries, breakfast, cream cheese, Overnight Blueberry French Toast, Overnight French Toast

On Lasts and French Onion Soup

January 29, 2018 by chrissy@mythankfultable.com

I am not what you would call a maudlin person. At least to the outsider. I tend to be a #blessed kind of girl.

That said, inside of this blessed heart I am a constant war of worry, and fear of failing. I battle it. Hard. But, it’s there.

If you have ever looked at your sleeping children, or been in the car coming home from a perfect day, or had a handful of amazing, then instantly feared it would all end, you aren’t worthy, and the bad is on its way, you get me. That’s how I roll.

I thought I was the only one until I read a book by Brene’ Brown that shared the idea of “Leaning into Joy.” Which, basically, requires us to stop that negative thinking, and practice gratitude when the fear sets in. I won’t say I worry less, but I combat it more. I can snap myself out of it for the most part, but it is not easy.

I fell in love with French onion soup at a restaurant named Tilly’s. It was served in a crockery with giant chunks of bread and melted cheese. I had never seen anything like it. I was amazed that it was onions…and it was all because my Dad had ordered it.

As I grew up and began to cook, my Dad would make this soup once in a while. So, this was his soup. Still is.

Ironically, or poetically, but sadly, this was our last meal as a family before he passed.

Ever have those amazing coincidences but totally ordained not Carmelizing Onions for French Onion Soupcoincidences in your life?

Me too.

When my Dad was going through aggressive chemo and radiation, one of the side effects was burning of the esophagus. Which, meant eating became more about survival and very bland. Salty foods, spicy foods, crunchy foods all disappeared from my Father’s diet. We didn’t know if that would return, but eventually it did.

I knew the day my Dad starting eating food again he had turned a corner.

For someone who struggles with loving food and yet still work at remaining a particular weight (have I mentioned I love food?), it’s an interesting perspective when someone you love can’t eat. Daily I am reminded to be kind to myself, and that healthy food is a gift. I also remember my Dad, who struggled with his weight his whole life, was thin when he passed, and not from a good way. Sometimes thin isn’t the end goal.

French Onion SoupWe had less than a year with my Dad from the point of his diagnosis to his passing. His prognosis was not spectacular, and a second round of chemo had started, when I got a text that Dad had made French Onion Soup and were we coming for supper?

When your Dad is sick and makes his favorite soup, you go to supper.

If ever there was a perfect soup, with the good cheese (we use Gruyère)and the bubbly soft sweetness of caramelized onions and wine and salty cheese, this was that soup, this was that night.

And this was the last. The last time we sat together around the table and talked and laughed and celebrated perfection in a bowl.

Celebrated that the first week of the second round of chemo was done, that food tasted good, that we were lucky, lucky, oh so blessed to be together.

I have no idea what we talked about that night.

I had no idea it was going to be our last. I was silently thanking God that Thanksgiving, a few weeks away, was coming and Dad would be there. That the last Thanksgiving wasn’t the last Thanksgiving.

Three days later, I said goodbye to my Dad for the last time.

Truthfully, I can’t bring myself to make his recipe, yet. I have it. It is slightly different, and one day I will make it, just like he did.

Now, this soup, which is actually not exactly the same…and I sprinkle the good cheese instead of baking it and I cut a slice of homemade bread instead of making croutons, isn’t Cliff’s soup. But it’s pretty darn close, and he would have liked it too. That’s the beauty of soup. You make it your own. Throw a bay leaf in, choose your onions, make it with different wine. It will still be delicious.

We learn that we can’t avoid sorrow. It’s a part of this life. A sad crappy, but very real part.

We can, however, combat the fear and the anxiety that tries to steal the good stuff. Those moments which are perfect in imperfection, which the “worry” or “anxious” thoughts want to diminish…you fight those with all you have.

You make the soup that makes you sad and think of how lucky you were to have had your Dad. You eat it and remember. You eat it and remember, and smile. Because, every day is a gift, and you are wise enough to know it.

I hope you enjoy this recipe, and as always, thank you for coming to the table.

Chrissy

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On Lasts and French Onion Soup

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★★★★★

5 from 1 reviews

Easy French Onion Soup that warms the heart and soul. This makes a stock pot full of soup, plenty to eat, share, and refrigerate leftovers.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 5 Pounds of onion of your choice (sweet, white, yellow) sliced thinly.
  • 2 Tablespoons oil (or 1 Tablespoon Oil 1 Tablespoon Butter)
  • 1 Tablespoon of White Granulated Sugar
  • 1 tablespoon Salt
  • 1 Tablespoon Pepper
  • 1 Cup Red Wine (or more, to taste)
  • 64 Ounces Beef Broth
  • 3 Cups Beef Stock

Instructions

  1. Slice onions thinly, and saute in oil.
  2. Sprinkle sugar over onions once wilted to encourage caramelization process- you don’t need to do this step, I find it speeds the process a bit.
  3. Cook onions until they are golden brown and caramelized.
  4. Add salt, pepper, red wine, and beef stock and simmer.
  5. Add additional beef broth to soup and cook a low until combined. I let mine sit on top of the stove for an hour or so on low to let the flavors mellow.
  6. Serve into individual servings in oven safe dishes, top with croutons or bread, and top with Gruyere cheese and bake until bubbly (I sprinkle shredded Gruyere on mine and call it a day).

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Posted in: My Story, Recipes, soup Tagged: cheese, Croutons, French Onion Soup, Onion, Red Wine, soup

Chicken Supreme

January 24, 2018 by chrissy@mythankfultable.com
Chicken Supreme

Chicken Supreme

Somewhere between the new year resolution to streamline and clean up recipes and the several snow days that have occurred, I have fallen into making the comfort food that goes nicely with shoveling, roof raking, alternating with binge tv watching, reading, and fire enjoying. I’m not going to lie, the gift of a snow day in January is well worth the extra time spent in June when the kids can have recess outside and hopefully, less germs are prevalent. Can you say Strep? Flu? Pink Eye? Common Cold? I work in a Petri dish some days. Good thing my students are super cute. Working with littles has the disadvantage of massive exposure during the cold season.

Chicken Supreme

Chicken Supreme

This recipe is one I called my mother in law for, as it is an oldie but goodie from Pennsylvania. When I asked about it, she told me it was actually the recipe of someone else. I never knew it was actually Jean’s recipe.

This is a church supper, potluck, stick to your ribs meal. It is from an old friend that not only taught me how to quilt better, she added to my perennial garden and my heart garden (the one inside of me). Even though Jean passed many years ago, her life lessons still stay true to my heart.

The Christmas prior to her passing, Jean made everyone in her family a Christmas stocking. They were all quilted and made especially for each person, and they were all BIG.

When I moved home and started over, one of the first things I made for our first Christmas was brand new stockings. I used Jean’s pattern. My stockings are big and full, and my favorite part of holiday shopping.

True to all church pot luck dishes served in a 9×13 pan, this recipe includes cream of chicken soup, cream of mushroom soup, sour cream, and stove top stuffing. It is baked in one pan, it is creamy and delicious, and it can be served with a side vegetable or not. I did make a salad to go with, but honestly after a few rounds of shoveling, I wanted chicken and stuffing.

Cut the boneless skinless chicken into good sized chunks and bake in the baking dish. Combine your sauce ingredients, and mix with the baked chicken. Follow the stove top recipe and cover the top of the chicken mixture. Bake until bubbly.

Chicken Supreme

While this is not an every day meal, I can say I will be making this again before the snow days are gone. Sometimes, a little comfort food that is simple and quick to prepare is just the thing.

I always judge the success of a recipe in the amount that gets eaten, I don’t know if I’ve mentioned it, but my children don’t like leftovers. At all. If I have enough left over, I share, because otherwise I will be eating it until I either give up and toss or it is finished.

I am happy to report this recipe fed my family, and not much was left…so I say it’s a good thing.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Chicken Supreme

Chicken Supreme
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  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1 Tablespoon Oil
  • 4 Boneless Skinless Chicken Breasts
  • 1 Can of Cream of Mushroom Soup
  • 1 Can of Cream of Chicken Soup
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Tablespoon Dried Minced Onions or one fresh shallot
  • 16 Ounces of Sour Cream
  • 2 Boxes of Stove Top Stuffing (I used Chicken)

Instructions

  1. Preheat oven to 350*
  2. Slice chicken breasts into 1 ½ Inch chunks and place in a 9X13 baking dish.
  3. Coat with Oil, Onion or Shallot, Salt and Pepper.
  4. Bake for 45 minutes, or until cooked through.
  5. Mix Sour Cream with Cream of Chicken and Cream of Mushroom Soup until combined. (You can use just Cream of Chicken Soup if you prefer).
  6. Add Sour cream mixture to Chicken in baking dish.
  7. Follow stuffing directions, and place prepared stuffing on top of the chicken mixture in baking dish.
  8. Place mixture back into oven and cook for an additional 30-45 minutes or until bubbly.

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Posted in: My Story, Recipes Tagged: Baked Chicken, Chicken, Chicken Supreme, One Pan, Stuffing, Supper

Maraschino Cherry and Almond Biscotti

January 23, 2018 by chrissy@mythankfultable.com
Maraschino Cherry and Almond Biscotti
Maraschino Cherry and Almond Biscotti

Maraschino Cherry and Almond Biscotti

Every year I make this sweet little cream cheese cookie with a cherry half on top. It is an old Pennsylvania recipe that I make during the holidays without fail, except for this year.

I did, however, buy the ingredients to make these cookies, which included maraschino cherries. You know, the glass jar filled with ruby red cherries that glisten in their sugary sweetness. Long stems and future sundae toppers/Shirley Temple makers. You can’t really find them in the same place at grocery stores…some are with the ice cream toppings and some are in the baked good aisle and some you just have to stop and ask the clerks to find.

I know that artificially red colored anything is bad. I know it is not for the every day experience. I also know, when making these cookies I had at least one cherry while I was chopping them up.

I am a 1972 born and raised human. I never wore a seat belt as a child. I sat in the front seat, breathed in an abundance of second hand smoke, and never wore a helmet while bicycle riding until I was nineteen. I lived in a time where my parents had no idea where I was during the summer from lunch until street lights came on. So, a red maraschino cherry was definitely a part of my childhood. Along with slush puppies, striped knee socks, games of four squares, and feathered hair. Throw Fonzie in there, Love Boat, and Saturday morning cartoons, you now see a glimpse into my childhood.

Fast forward; I have used a seatbelt every time I enter a car since the late 80’s. My children wear bicycle helmets, and we do not find ourselves around much second hand smoke. We are pretty boring. I’m thrilled with this. The internet, laptops, cell phones, have invaded our lives, and with them, different dangers.

I do still buy maraschino cherries. They are just a little sentimental part of my life that I keep in the pantry. I haven’t made a Shirley Temple, I don’t think, in the last ten years. We don’t even have ice cream sundaes often, but I did make these cookies, and they are delicious.

Almond and cherry are like the peas and carrots of the baking world. This original recipe from www.culinaryhills.com not only incorporated sliced almonds (roughly chopped) it also includes almond extract. The sweet pink color and the slight chew from the small pieces of cherry make this another visually appealing as well as tasty biscotti. I, of course, added more cherries than the original recipe. I also added a white chocolate drizzle because it looked pretty and added a little more sweet to the finished product.

I intentionally leave my biscotti with a little chew to them, as I don’t want a brick-like finished product. I do know most biscotti have the hard crunch to them and I like mine just shy of that. The final baking time determines how dry the cookies end up, so you determine that when you bake your own.

These would make a very sweet valentine cookie, and if you are going to crack open one of those jars of red wonder, why not in the name of love? You could sing Tainted Love to go with your ethical stand on red food dye? No?

If I were to mix up my cookie tray, these would be a keeper. Throw in an almond or orange with dark chocolate biscotti, or a double chocolate biscotti and you have a range of colors and flavors.

I like that biscotti keep nicely in an air tight container for more than a week, if you can keep them around that long (last time I did breakfast at school they were gone before the first lunch wave). They can nestle in an air tight container or even be frozen and keep their integrity. And I am all about integrity, especially in a cookie. Ok, more of in my humans, but if a cookie can not crumble that works too.

 

Sometimes we take a detour, and we find ourselves in a place we don’t expect but find pleasantly surprising. That’s where the journey with my maraschino cherries ended up. Instead of becoming a cream cheese classic, they became a biscotti that will make another appearance in my kitchen. Wherever you go, wear your seatbelt, or a helmet…we aren’t in the eighties anymore.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

Print

Maraschino Cherry and Almond Biscotti

Maraschino Cherry and Almond Biscotti
Print Recipe

Original biscotti base recipe from www.culinaryhills.com (I made some minor adjustments)that incorporates sweet maraschino cherries and slivered almonds. White Chocolate drizzle gives the added layer of sweetness.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • ½ Cup Butter
  • 1 Cup Sugar
  • 2 Teaspoons Almond Extract
  • 2 Eggs
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 3–3 1/2 Cups of Flour
  • 1 Cup Maraschino Cherries, chopped
  • 1 Cup Slivered Almonds, roughly chopped

Drizzle (optional)

  • 1 Cup White Chocolate Chips
  • 2 Tablespoons Shortening

Instructions

  1. Preheat oven to 350*
  2. In a mixer, beat butter and sugar together until light and fluffy.
  3. Add eggs, almond extract, and combine.
  4. Add baking powder, baking soda, salt to mix, then slowly add flour.
  5. Mix well and fold in maraschino cherries and chopped almonds.
  6. Transfer dough onto a lightly floured surface and shape into two logs approximately 8-10 inches long.
  7. Bake for 20-25 minutes or until lightly browned.
  8. Remove tray from the oven and allow to cool for ten minutes.
  9. Slice at an angle approximately one inch thick.
  10. Replace biscotti on the cookie tray slice side down.
  11. Continue to bake for an additional 20 minutes, flipping over after approximately ten minutes to cook on both sides.
  12. Remove biscotti from the oven and allow to cool on a wire rack completely.

Drizzle

  1. In a microwave safe bowl, melt white chocolate chips with 1-2 Tablespoons of shortening and drizzle on one sliced side of biscotti

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Posted in: Cookies, My Story, Recipes Tagged: Almond, Biscotti, Cookies, Maraschino Cherries, White Chocolate Drizzle

Momma’s Apple Nut Sour Cream Coffee Cake

January 22, 2018 by chrissy@mythankfultable.com
Momma's Apple Nut Sour Cream Coffee Cake
Momma's Apple Nut Sour Cream Coffee Cake

Momma’s Apple Nut Sour Cream Coffee Cake

Growing up, the holidays for me meant two types of cookies, and these breads. Every Christmas, my parents would bake chocolate chip and oatmeal raisin cookies, and this Apple Nut Sour Cream Coffee Cake.

If you were loved by my parents, you got one or two of these to eat Christmas Eve and Christmas morning and a tray of cookies. Our dining room table would be covered, as well as every other possible surface, with wrapped breads and cookies to be delivered. It was a confectionary wonder when I was little. My Mom and Dad worked together and it was a fun time. My parents were not everyday bakers, so for me, this was such a great tradition. Cookie dough batches were literally mixed in a lobster pot to accommodate the measurements of ingredients. Giant foil bows awaited to be placed on top of the breads and cookies. It was our pre-christmas tradition.

Momma's Sour Cream Apple Nut Bread

Momma’s Sour Cream Apple Nut Bread

I have only ever seen this coffee cake made in double, triple, or quadruple batches. The idea of only making only one of these breads has never happened- so this recipe actually makes two breads. Which is perfect, because it will be gone so fast you will be happy you have a back up. Or, you could be like my mom and dad and give one away.

This is a one bowl mix recipe, with a topping you combine either on the stovetop or after microwaving the butter to melt.

When I made this bread for the first time, I doubled the apples and the topping and essentially got hot, warm, apple cinnamon goo. It was awesome. But, it was not bread. So, if you add more of either, go a little at a time and see how it goes. For me, the topping is what makes this bread and it is amazeballs. It sinks into the bread and makes the apples sing.

Think apple dumpling or apple fritter into coffee cake but not cake cakey. As in, it doesn’t have the same crumb when you cut into it like a buckle.

These breads keep for a few days, if they last that long, but not much longer. Kept cold you may extend the shelf life, but I recommend eating it within the first day or two. We have never frozen these breads to my knowledge, but I can’t see why it wouldn’t freeze well, if warmed gently in an oven before serving.

I know every family has traditions, especially around the holidays. It’s funny that even as I am writing this, I am wondering why I never make this bread during apple picking season- but I don’t. It’s for the Christmas table. You, however, can make it whenever you want.

Momma

I have to admit, when I was helping my mom with these breads, and watching my daughter put the topping on, my heart was full. Three generations of family creating something wonderful and delicious for our loved ones.  In my world, it doesn’t get any better than that. The only thing that would have made it better would be if my Dad was there with us, but in a way, he was.

 

My Dad Mixing Christmas Cookies

I intentionally choose to live a life where I search for the blessings and view every day a gift. On days like these, with loved ones far and near and crossed over, I am thankful for the simple things like cinnamon and walnuts sinking into a sour cream apple bread. They will head out to other kitchens and rest on other people’s tables. My bread will have the most topping because I choose the one with the most (baker’s privilege). It’s that simple. Though the list of people who receive them has shortened, because some have already passed on, the people who do get them know that this is part of Christmas for us. They too, remember, and it will be something I carry on when Mom decides she is tired of making these breads (this will never happen).

For the two mornings after it is baked I will eat a breakfast of Momma’s bread and coffee and be thankful. Thankful for who I am lucky enough to call Mom and Dad, thankful for my children, thankful for this life we live.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

 

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Momma’s Apple Nut Sour Cream Coffee Cake

Momma's Apple Nut Sour Cream Coffee Cake
Print Recipe

This sour cream apple nut coffee cake has been a part of my family’s Christmas for decades. Delicious apple coffee cake topped with a brown sugar cinnamon walnut mixture.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup Shortening
  • 1 Cup Sugar
  • 2 Eggs
  • 1 Teaspoon Vanilla
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 2 Cups Flour
  • 1/4 Teaspoon Salt
  • 2 Cups Chopped Apples
  • 1 Cup Sour Cream

Topping:

  • 1/2 Cup Chopped Walnuts
  • 1 Cup Brown Sugar
  • 1 Teaspoon Cinnamon
  • 2 Teaspoons Butter, melted

Instructions

  1. Preheat oven to 350*
  2. Chop apples into small pieces.
  3. Cream together shortening and sugar.
  4. Add eggs, vanilla, and combine well.
  5. Add flour, salt, baking soda, and baking powder alternately with sour cream.
  6. Fold in chopped apples.
  7. Spread batter in a prepared pan (grease and flour in advance).
  8. Combine topping ingredients and spread over the top of the batter.
  9. Bake for 35-40  minutes.

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Posted in: bread, Dessert, My Story, Recipes Tagged: Apple, Apples, breakfast, Butter, Christmas Bread, Cinnamon, Nut Bread, Sour Cream, Walnuts

Late Night Focaccia with Jacob and Being a Mama Bear

January 21, 2018 by chrissy@mythankfultable.com
Focaccia Bread

About four years ago I wrote a paper for my MFA about my son, Jacob. He is a mixture of poetry and chaos. He is the kid that will run into the ice-cold ocean without hesitation. He is my grumpy-hoodie-wearing, grab-all-the-groceries-from-my-car-in-one-trip-kid. He is the kid who may not want to talk before school, but never leaves the house without saying, “love you.” We may approach life differently, but every day I see myself as well as his father in that kid. I am fiercely in love with that boy. He was the first to hear my heart beat from the inside. 

Jake’s Focaccia

The life lesson I have learned about my son is: the difference between poetry and chaos is cadence. It’s how you time things, how you shape things, how you let things rest for a bit. Which is also, a lot like making bread.

There are some mean people in this world. People who feel better when they judge or make other people feel inferior. People who feel they are entitled to say or do what they want when they want to unleash their misplaced anger on others.

I have had enough life experience to nod my head or acknowledge position, to do the right thing and to show kindness, and then there is that time when you are just done. And, that is when it involves my children.

I am all about “it takes a village.” I expect people who love my children to admonish them, if necessary. My friends know they are my fill in- that is a relationship based on trust and time. They have invested in my children’s lives, know who they are and who their Mom wants them to be. It is part of family, grafted or blood. We take care of each other.

I understand that I am far from the perfect parent and that I have made mistakes. Those are the things I replay in my mind, the “Should I have…” or the “Maybe if I didn’t…” But the bottom line is, I knew what it meant to have children before I had them, and I am a key player, not a sideliner. From single parenting as a result of divorce to now single parenting as my ex has passed, I am in this game. This long, exhausting, but ever so rewarding game of parenthood.

I tell my kids that you don’t stop loving or expecting or protecting because they get older and more responsible. It just doesn’t turn off. I never turns off.

So, when my child gets verbally lambasted whether he/she deserved correction from another adult or not, I am ever impressed when he/she does the right thing. When they show respect, follow instruction, chose the right path, I think, “Well all right, I have done a good job after all.”

However;

I have to say this, because as a mom, I may not have done the right thing if I had been there to see it happen.

I might have said all the things I think in my head but filter on a good day.

Maybe, I would have verbally leveled that person like they did my kid, and they could deal with the aftermath.

I might have even enjoyed it.

I don’t think Mama Bears look back at the people who put their cubs in danger and feel remorse.

Every day as an educator, I  ask myself, “How would I want a teacher to treat my kids in this situation?” If you are lucky enough to have had amazing teachers for your children, my bet is, they ask themselves the same question. That isn’t a skill taught in college, but some people who spend time with developing hearts and minds know enough to know be a guide, or a mentor, or even a role model. They step out of themselves to see the perspective of another before acting.

And then, as a parent, you know your children will encounter the garden variety ass, who feels entitled to “parent” your child. They like the way it feels when they reduce someone else’s kid to where they think he or she should be.

Especially, when they look and see that you aren’t around to see you aren’t there to see this behavior? You know the type. Sadly, me too.

Transition to bread for a moment: I know bread is evil. I got the memo. It has carbs and gluten and essentially destroys the universe. Blah, blah. So do mean people.

Here’s the beauty of bread. You take yeast and water and create life. You add flour, oil, salt. You stir and knead and move and flip it over and pound and then carefully place it into an oiled bowl. You lovingly run a clean cloth under hot water, wring it out, and fold it over the bread. You place it somewhere warm. You let it rise.  You knead it again and allow it to rise a second time. And then, you bake perfection.

So, when my son asked me to make focaccia after supper one night, and even found the recipe on-line to do make it happen, I stayed up late to coach the baker I didn’t know existed in my kid.

We used Anne Burnell’s recipe from the food network. Simple-salted dough that is doused in olive oil and set to rise in two sessions, dimpled with finger holes, and baked to a golden brown.

As a mom, I can’t tell you the joy of watching my son follow the directions, and to see him knead the bread and actually like the cadence of kneading the flour and the dough on the board. As a baker, who does use the kitchen for therapy, I am more than happy to know he too will have this outlet, should he choose.

We didn’t need to make bread. I have bread. What we did need, was time together. Time to create poetry out of chaos.

It was well past my bedtime when the focaccia came out of the oven and I admit we did not wait for it to cool before I cut into it.

I know dipping focaccia in olive oil and sea salt and cracked pepper around ten thirty at night is a bad dietary choice. I know it is not calorie friendly. I know all of the things and why it was a bad idea.

But sometimes, you stand in the kitchen with your son who has been through some stuff, and you eat the bread he baked because it is a celebration of what he can do. To create something amazing in the midst of brokenness. You embrace the poetry of your kid and rip off a piece of golden salty amazingness. You leave the dishes on the counter and you talk. And you thank God for the moment you have been able to capture in your heart.

I ride my kids hard. I am always the tough parent, just by reality dictating that I must be the consequence giver and the line toe-er. I have rules and expectations because I am the mom. That is my job. MINE.

I feel like in a world where people feel compelled and entitled to spout their verbal garbage, (can I get an amen?) our kids should at least have a way to combat the wounds inflicted. Bullies come in all sizes. Some even smile at you when they say hello.

All that to say, I am glad my kids know that even when the outside world can be unkind, they can create and make beautiful things. If I have taught them to respect people, to follow rules, to be kind to others, and even bake bread, they too can make poetry out of chaos.

I don’t think people intentionally hurt, or at least I would like to believe it, but I am wrong. Some people are really that ugly on the inside. And while as a grown up I know it’s really their issues, I can’t help but wonder. I can’t protect my kids from everything, but God help you if it warrants my stepping in. I am raising children in an imperfect world, as an imperfect parent, but my love is strong. My love is big, and hopefully, my kids know I have their back.

With Momma love, and perfect bread, the world can be a better place.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe

Print

Late Night Focaccia with Jacob

Focaccia Bread
Print Recipe

Chef Anne Burrell’s recipe for Focaccia Bread is easy and delicious. It also makes for an excellent late night snack with your favorite teenager.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1 3/4 cups warm water
  • 1 package active dry yeast
  • 1 tablespoon sugar
  • 5 cups all-purpose flour, plus additional for kneading
  • 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
  • 1 cup extra-virgin olive oil, divided

Instructions

  1. Combine warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast blooms, at least 15 minutes.
  2. In the bowl of a mixer, using a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil together.
  3. Slowly add the yeast mixture and combine on low speed.
  4. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft.
  5. Transfer the dough to a clean, lightly floured surface, then knead it by hand for five minutes.
  6. Lightly oil the inside of a bowl with olive oil and place dough inside, turning to coat. Cover it with a damp cloth and put it in a warm place until the dough has doubled in size, at least 1 hour.
  7. Coat a jelly roll pan with the remaining 1/2 cup olive oil.
  8. Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan.
  9. Make finger hole impressions all the way through the dough.
  10. Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
  11. Give a generous sprinkle of seas salt over the top of the focaccia.
  12. Lightly drizzle a little oil on top.Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

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Posted in: bread, My Story, Recipes Tagged: Bread, Focaccia, Food Network Recipe, Olive Oil, Salt, yeast

Chocolate Dipped Orange Biscotti and Fear of Doing New Things

December 13, 2017 by chrissy@mythankfultable.com
Chocolate Dipped Orange Biscotti
Chocolate Dipped Orange Biscotti

Chocolate Dipped Orange Biscotti

So…true confession, biscotti has always terrified me as a baker.

I know, that sounds foolish, because terrified is a very strong word for a baking adventure, but there it is. It’s a dough that you divide in two and bake all at once, then slice and REBAKE? As in, risk brown bottoms not once but twice? Yeah…hard pass.

In every cookie swap I join, it’s the biscotti I hide for myself. (Come on, you all hide stuff from your children). If I am having coffee at a pastry shop with a friend, the biscotti winks at me and says, “Hey girl, you know you want me to come along. You can dip me in your coffee and my chocolate will get all melty.”

Orange Zest with a Microplane

Ok, sorry if I just made biscotti sound like porn or a bad meme. But it’s true. It’s the one cookie I love that I have never made.

Until last night.

At my Library Cook Book Club Cookie Swap (I brought the Dark Chocolate Crinkle Cookies), when I confessed my fear of biscotti, I was challenged by my wonderful cooking friends to try my hand at biscotti for the blog. “A blog challenge if you will.” (I just said that in the Project Runway season sixteen “twins” voice in my head). So I began my research. Turns out, there are a lot of biscotti options out there.

Orange Biscotti DoughPleasant surprise, biscotti turns out to be one of the easiest, most beautiful cookies to make, and did I mention easy already? because they are. If you have attempted the Dark Chocolate Sea Salt Caramel Cookies or the Browned Butter Sea Salt Caramel Cookies, you have already superseded the cookie hard to make expectations.

So, here I am with another major life lesson, you don’t know until you try. Easy to dish out as a parent, not so easy to do as a grownup.

Truth be told I am not good with new or uncomfortable. I am not a fan of icebreakers, I do not like to have to get up and be silly unless it is spontaneous or I initiate it.

I am a team player, I have done fun things like swim with dolphins and ride the slide that goes through the shark tank. We’ve had kitchen dance parties. I’ve been known to see how many different beaches we can walk on in a day. Don’t get me wrong. I’m not totally rigid and predictable.Orange Biscotti Dough Ready for the Oven

But new things? No. I have a mantra I made for myself years ago when it came to new jobs or adventures, “You can try anything for two weeks.” (then reevaluate the situation to see if it sticks or I was right in my initial mindset of NO).  Or in this situation, I could try to make biscotti. I couldn’t really judge how difficult it is until I tried, right?

Orange Biscotti DoughSo, I tried. I selected Chocolate Dipped Orange Biscotti, because chocolate and orange are two of my favorite flavors. The original recipe from www.portandfin.com seemed pretty straightforward. I switched out the extract and of course added more orange zest. I also used semisweet chocolate because it is what I had in my pantry.

One bowl mix, one stick of butter, about an hour of my life in the kitchen, very little risk.

The dough comes together quickly, and is turned out onto a lightly floured surface and formed into two long rectangles. Then it is baked. Surprisingly the small rectangles not only get bigger but also puffier, which was very cool. I had intended smaller shaped biscotti and ended up with the “normal” sized biscotti.

Let the bars cool for about ten minutes, take out that big knife and slice on the angle. Then place them back on the cookie sheet sideways (middle side up) and bake a second time.

I used parchment paper, and followed the baking time closely. The great thing about biscotti is it is supposed to be a drier cookie. It is also supposed to be more golden than the average cookie, so the fear of brown bottoms has to go. And by brown bottoms I am talking about slightly darker than the cookie itself, not like a burnt sienna crayon.

Orange BiscottiOnce the cookies are done baking a second time and cool, melt that chocolate and dip away.

SO GOOD.

So here’s the funny thing that happened as soon as I bit into my first baked biscotti. All of these memories of biscotti came flooding into my mind.

Like anisette sponge cookies which I think was the closest I can remember to biscotti as a kid.

Like the first time I had biscotti with my dad with coffee like a real grown up.

Or the many conversations over coffee with my good friend Beth and the variety of biscotti she used to have at my disposal, (thanks friend).

Or that one time George and I ran away from home to Newport and got caught in the rain, and bunkered under the porch at The Coffee Grinder on Bannister’s Wharf and sipped our lattes and shared a biscotti. Which, to this day, is one of my favorite moments. (As documented on the Instagram pic below).

Biscotti in the rain with George

I got to thinking, how many other things am I afraid to do that are actually really easy but I’ve built up in my head to be scary (hello spin class/cross fit/trip to Europe/redoing my bathroom on my own/setting down a patio path) that I might be able to do just as easily as bake these cookies? Ok, some things require a professional, but you get my meaning.

All this to say, make the biscotti. You won’t be sad you did.

Bonus: my son, who is currently wrestling and watching everything he eats, ate one and said, “Mom, so good.” Which, as a momma, is the best compliment. Or at least, to me it is.

I might even go as far as to say my baker pride inched up a notch. Which, is good for the soul. Probably not as good as the spin class that I am afraid of and should take would be for my figure, but hey. I’ll take my romance of the biscotti for now. Baby steps and conquering fear and all that.

As an aside, I will also be posting about the Eggnog Biscotti with Rum Drizzle ASAP, as I couldn’t stop with one type of cookie. Because, baker fear issues. I’m also planning a chocolate peppermint biscotti and I probably won’t stop there. I may be slightly obsessed, just saying. That’s what happens when you find yourself newly in love with something or someone. You just have to know more, and biscotti, I am all heart emoji eyes for you.

I hope you enjoy this recipe, and sit yourself down with one and a warm beverage of choice, because they are a kick your feet up and enjoy yourself cookie if ever there was one.

Chocolate Dipped Orange Biscotti

Chocolate Dipped Orange Biscotti

As always, thank you for coming to the table!!!

Chrissy

Click below for a printable recipe.

Print

Chocolate Dipped Orange Biscotti

Print Recipe

Delicious Orange Biscotti Dipped in Semi Sweet Chocolate. Original recipe found on www.portandfin.com with some minor changes.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup (One Stick) of Unsalted Butter
  • 1 Cup Granulated Sugar
  • 2 Eggs
  • 1/2 Teaspoon Orange Extract (If you don’t have this you can use vanilla or almond)
  • 2 Tablespoons of Orange Juice
  • 3 Tablespoons Orange Zest
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 2 1/2 Cups of All Purpose Flour
  • 1 Egg White mixed with 1 Teaspoon of Water (For brushing the dough before first baking)
  • 1/2 Bag of Semi-Sweet or Dark Chocolate morsels.

Instructions

  1. Preheat oven to 325*
  2. using a mixer, combine butter and sugar until fluffy.
  3. Add Orange Zest and combine.
  4. Add Orange Juice, Eggs, and Extract (Orange or Vanilla) and mix until well combined.
  5. Add Baking Powder and Salt.
  6. Slowly incorporate the flour, mixing until just combined. The dough will appear sticky- that’s how you want it.
  7. Turn dough out onto a lightly floured surface and divide into two portions.
  8. Roll each portion to a rectangle approximately 12 inches long by 4-5 inches wide.
  9. Place each rectangle on a parchment lined baking sheet with a few inches in between (dough will spread and rise as it cooks).
  10. Brush tops of both rectangles with Egg White and Water Mixture
  11. Bake for 30 minutes in 325* oven until lightly golden and firm to the touch.
  12. Cool for ten minutes.
  13. Lower oven heat to 300* at this time.
  14. With a chefs knife or other longer knife, slice through the rectangles on an angle to the size preferred. (I made mine about 3/4″ wide and yielded about 20-24 biscotti).
  15. Stand each slice on its side, (cut side up) and bake at 300* for an additional 30 minutes or until dried and lightly browned.
  16. Let cookies cool completely.
  17. Melt chocolate in microwave or in a double boiler, watching the chocolate doesn’t burn.
  18. Dip biscotti in chocolate or using a knife, spread a layer of chocolate on the biscotti.
  19. Allow chocolate to set, this can be done in the refrigerator or in a cool location.
  20. Store in an airtight container in a cool location.

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Posted in: Cookies, Dessert, My Story, Recipes Tagged: Biscotti, chocolate, Chocolate Dipped Orange Biscotti, Cookies, dessert, Orange
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