image courtesy Wikipedia.org
It’s 1958 in my head today and what’s playing? Who can forget the Chipmunks’ famous lyrics, “Please Santa, don’t be late”:
……me, I want a hula hoop, we can hardly stand the wait, please Christmas don’t be late”…………….
Yes, The Chipmunks began their still famous career in 1958 and even appeared on the Ed Sullivan Show – that’s before their career took off in earnest (aka in today’s standards) their original images were changed and they went “Hollywood”. But, I remember and love the originals.
This song comes to mind because, while I’d love to have a new hula hoop, Santa this year is hopefully bringing Roseann Tully’s recipe for her Cranberry, Almond and Chocolate Chip Biscotti, whose photo yesterday on fb made me swoon. Her’s look a lot better than mine, but oh what the heck – an experiment is an experiment.
It’s snowing outside and this morning I HAD to bake something before I head out …… I’m happily waiting for Roseann to post her recipe for Cranberry Almond and Chocolate Chip Biscotti. Truth be told though, I have been thinking of making a biscotti with white chocolate since yesterday. I canvased two stores in search of Ghiardelli’s white chocolate chips to no avail. Then I went searching for the recommendations online for the “best” white chocolate chips for baking. We all know to only use “real” white chocolate chips – even though research shows that the icky ones melt better. It seems to be unanimous that its it Guittard – but who can say where to find them? This will be part of my mission today in the City (even though it says online that they have them at Wegman’s). That’s two different directions for me today. Maybe if I am unsuccessful today I’ll look there tomorrow on my way to Princeton.
Anyway, here is the recipe I concocted this morning – it’s pretty straightforward as simple to make:
DRIED CRANBERRY, ALMOND AND WHITE CHOCOLATE BISCOTTI – adapted from Andrea M. Daly, Plymouth MA via Epicurious.com
2 1/2 cups all purpose flour
1 tsp baking powder
1 1/2 cups sugar
1 stick unsalted butter, room temp
2 large eggs, room temp
1 tsp almond extract
1 1/4 cups dried cranberries
1 cups toasted sliced almonds
1 bar Ghiardelli white chocolate, chopped
Preheat oven to 350F.
In a medium bowl, whisk together flour, baking powder and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth – 30 seconds. Add sugar and blend. Add eggs and almond extract and blend well. Scrape down sides of bowl and beater. With mixer on low speed, add dry ingredients and mix just until the flour disappears. Add the cranberries, almonds and chopped white chocolate. Blend. Remove bowl from mixer and mix with a wooden spoon until cranberries, almonds and chocolate are well dispersed.
Turn out onto a parchment-lined baking sheet in two equal pieces. Form into two 9 x 1″high logs. Brush with whisked egg white.
Bake 35 minutes. Cool completely. When logs are completely cooled, using serrated knife, cut logs on diagonal into 1/2″ slices. Arrange slices, cut side down on same baking sheet. Bake 10 minutes. Turn biscotti over. Bake just until beginning to color, another 5 minutes (or unless, you are like me and like them a little more browned, 10 minutes. Transfer to a rack to cool.
Enjoy!
and, from yesterday
outside the door this morning
and, last but not least:
someone who doesn’t want any Chipmunks in our house
Question of the Day: Why does a 2-4″ snow forecast warrant a Winter Storm Warning??? Isn’t this a daily occurrence in Buffalo?