Tuesday, June 28, 2011

Chocolate Biscotti.......if you don't like Biscotti I promise you will love this one!

I never liked biscotti but over Christmas I thought it would be great to bake them as they keep really well for a couple of weeks and also hold up great in the mail:)  I had to play around with a few recipes to find one that I liked and below is the one that finally worked for me!.....also I am very aware that this is all underlined but for the life of me I could not figure out how to take it off!!!!!!!!!

Chocolate Biscotti
Yield: 18 per batch


1/2 cup unsweetened cocoa powder
3/4 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs, lightly beaten
1 tsp. vanilla extract
1 cup white chocolate chips
8 oz. white chocolate, chopped or chips to dip or drizzle over the biscotti
Center a rack in the oven and preheat to 350 degrees F.  Line a baking sheet with parchment paper.
Sift together the flour, cocoa powder, baking soda, baking powder and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until pale, about 2 minutes; the mixture may be crumbly.  Scrape down the sides of the bowl, add the eggs and the vanilla and beat for another 2 minutes.  Reduce the mixer speed to low and mix in the dry ingredients in three additions, mixing only until a dough forms.  Scrape down the sides of the bowl.  Mix in the white chocolate chips.  Turn the dough out onto a work surface and knead in any dry ingredients that might have escaped mixing.
Sprinkle some flour on a clean work surface.  Dust your hands with some flour – the dough may be very sticky.  Divide the dough in half.  Working with one half at a time, roll the dough into 10-inch logs.  Transfer logs onto the baking sheet.  Flatten both logs so that they are 1/2 to 1 inch high and at least 4 inches apart.
Bake the logs for at least 25 minutes, or until are just slightly firm.  The logs will spread and crack during baking.  Remove the baking sheet from the oven, place on a wire rack and allow to cool for about 20 minutes.  Working with one log at a time, cut each log into slices 1/2 to 3/4 inch thick.  Stand the slices up on the baking sheet.  Bake the cookies again, this time for 10 minutes.  Transfer to a rack to cool.
Melt white chocolate in a double boiler.  Dip the cooled biscotti into the white chocolate or drizzle over top and set to cool on a silicone mat or some wax paper.
2 cups all-purpose flour, plus some extra for dusting

Friday, June 24, 2011

When I was in New York last year I went to Magnolias's bakery and fell in love!  Here is their vanilla cupcake recipe which I use all the time.  If you like replace the vanilla with vanilla bean paste for vanilla bean cupcakes.


  • 1 1/2 cups of self-rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla


Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream
The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

2 cups (1 stick) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/4 cup cream
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the cream and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

Tuesday, June 14, 2011

Chocolate Chip Cookies

I have to say these are the best Chocolate Chip Cookies I have ever made in my life! I have been baking them for ten years now and have had no complaints just moans and groans about how these are the BEST chocolate chip cookies I have ever had.  So now because I love you all so much I thought I would share this recipe.......and it came from the one and only MARTHA STEWART.

Chocolate Chip Cookies
*makes about 3 dozen*
2 cups flour
1 tsp baking soda
1 tsp salt
1 cup of butter(room temp)
1 cup sugar
1/2 cup packed brown sugar
2 tsp vanilla
1 large whole egg and 1 large egg white
12 ounces of chocolate chips

1. Preheat oven to 350, line a baking sheet with parchment paper; set aside.  In a medium bowl, whisk together four, baking soda and salt; set aside.  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about three minutes, scraping down the sides when needed.
2.  Add vanilla, whole egg and egg white. beat on low speed until well combined, scraping down the sides of the bowl as needed, about one minute.  Add the flour mixture in two batches; mix until just combined.  Mix in chocolate chips.
3. Shape 2 heaping tablespoons of dough at at time into balls.  bake, rotating sheets halfway thought, until cookies are golden brown about 15 minutes or longer.  Once they are done cool them on a rack.  Cookies can stay at room temperature for 4 days. 
*Some tips*
I usually freeze the dough in ball form so we can have fresh cookies when we want them.  Just freeze them on a cookie sheet first then transfer to a zip lock bag once they are firm.
You can add white chocolate chips to this which is my favorite
I hope you and your family enjoy these puppies as much as we do! xox

Monday, June 13, 2011

RuNNiNG and LoViNG it!!!!!!!

Nine years ago I met my hubby. He was a runner a hard core runner.....he wore those shorty shorts... so short they made me giggle! Nine years ago I tried to run.  I tried really hard and it was just not working for me.  I hated it. I did not get it? What was the point in working out? Who wants to sweat and be in pain?  I gave up and went to Starbucks when Christian went for his runs. 
Something clicked for me nine years later.  I started Bootcamp as a way to relieve my stress a couple of months ago.  I ended up loving it! I realized I could do more than I was giving myself credit.  So one day I laced up my sneakers and went for a run walk.  I would run for five minutes, walk for 1 minute. I was doing okay and I was happy.  The next week I tried to go without stopping and I did it.  You have no idea how proud I am of myself for running.  I have now worked up to doing 5km which is super crazy and I love it.  I try to run everyday and I am now enrolled in a half marathon clinic.  I am not sure about it but I know I can do it! 
I have no pictures of me running or doing Bootcamp so here is a picture of my sneakers taken on my Blackberry:)

Wednesday, June 8, 2011


As most of you may have seen already on my facebook page I have decided to take a little break.  The summer is here and the kitchen has been crazier than ever and I feel like I have been putting my family on the back burner:(  It makes me sad to know that I have been so busy with work and life that I have not be able to give them the attention they need and deserve.  I will still be taking orders just not to the extent that I have been in the past......So please if you need anything at all or get a craving just give me a shout and I would be happy to bake for you.

My crazy husband and crazy daughter!

My mini me and I.......She can drive me up the wall but I just LOVE her to bits

TIme for some summer fun! xox