Thursday, September 16, 2010

Final Post for a While

Hi everyone!

Sorry for not giving you any kind of closure! Since I am officially back at school now, and kitchen-less, my baking adventures are much more limited. When I have the (rare) opportunity to whip something up I will try to update, but for now it's back to the books and the sheet music!

Thanks for following and I hope you'll be hearing from me soon!

As always, happy baking!

Sunday, September 12, 2010

Healthy Homemade Pumpkin Bread!

I had the most wonderful weekend, going to the beach with some friends and relaxing in the sun, exploring the tide pools, but it's all felt very autumn-like. Hence, (yep, I'm fancy- I say hence) my craving for pumpkin did not fade. Actually- it's kind of become an unsatisfied yearning... But anyways I wanted to prove myself worthy of saying I had made real pumpkin bread the old-fashioned way (I'm usually not a strong believer in mixes)so I picked out a recipe and I can assure you- it smells exactly like thanksgiving in my house right now. Even though I usuay pass on the cinnamon too, the way it mingles with the pumpkin literally makes it irresistible.

So if any of you out there are feeling the Fall vibes as the leaves start a-changin', try this recipe and I'm sure you'll be delighted. :-)

Chocolate Chip Pumpkin Bread
(from Stephanie Gallagher)

  • 1-1/2 cups of unbleached, all-purpose flour
  • 1-1/4 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cloves
  • 1 cup canned pumpkin puree
  • 1 cup firmly-packed brown sugar
  • 1/2 cup low-fat or nonfat buttermilk
  • 1 large egg
  • 1 Tbsp. canola oil
  • 1/4 cup chocolate chips
  1. Preheat oven to 350 degrees. Spray a loaf pan with nonstick cooking spray. Mix flour, baking soda, salt, cinnamon, nutmeg and cloves together in a small bowl.
  2. In a large bowl, beat pumpkin puree, brown sugar, buttermilk, egg and oil together. Add dry ingredients to wet, stirring just until moistened (overmixing will cause the bread tobecome too tough). Add chocolate chips.
  3. Pour into the prepared loaf pan. Bake for 45-50 minutes, or until golden brown and a knife inserted in the center comes out clean.

Happy Baking!

Thursday, September 9, 2010

Hearty Celery Soup

When the autumn leaves start falling, what better recipe to cook up than homemade soup? Something about it's simplicity and heartiness just makes me fall in love. I had tons of celery in the fridge and wanted to make something that could easily be stored for future meals, and knowing that I had potatoes and onions left from earlier in the week too, made me think soup.
So here is a delicious and really simple recipe for a pureed celery soup that is certain to warm you right up on one of these cool September nights!

(Photo courtesy of The Daily Green)

Pureed Celery Soup
  • 1 pound celery
  • 1 medium potato
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, peeled and roughly chopped
  • 1 peeled clove of garlic, chopped
  • 1/2 cup dry white wine
  • 4 cups vegetable stock
  • Salt and Pepper to taste
  1. Wash and cut celery into ½ - 1 inch thick pieces. (To cook evenly)
  2. Wash and peel the potato, cutting it into the same size pieces as the celery.
  3. In a large soup pot, heat the butter over a low-to-medium heat.
  4. Add the onion, garlic and celery and cook for about 5-7 minutes or until the onion is slightly translucent.
  5. Add the wine and cook for another few minutes. (Until the wine has reduce by half)
  6. Add the vegetable stock and the potato, increasing the heat to medium-high and bringing to a boil. Then lower the heat and simmer for 15 minutes or until the celery and potatoes are soft enough that they can easily be pierced with a knife.
  7. Remove from heat and purée in a blender, working in batches if necessary.
  8. Return puréed soup to pot and bring to a simmer again.
  9. Season to taste with Kosher salt and freshly ground black pepper.
Yields six 8-oz. servings of soup.

Happy Cooking!

Wednesday, September 8, 2010

Pumpkin Chocolate Chip Bread

With the leaves starting to fall these days and the cold windy weather we had all day, I wanted to make something comforting and simple.

And, weirdly enough I've had pumpkin on the brain this whole week. I finally got myself to Whole Foods and bought canned pumpkin! Mmm, I was so excited to see it on the shelves again. However, I sinfully bought a boxed mix for the pumpkin bread. BUT, I added real pumpkin! And chocolate chips :-) Either way, this deliciously moist and spicy bread definitely hit the spot.

Chocolate Chip Pumpkin Bread
(from a mix)
  • 1 package pumpkin bread mix
  • 2 eggs
  • 1 cup canned organic pumpkin
  • 1/2 cup semisweet chocolate chips
  1. Preheat oven to 350 degrees F.
  2. Combine the dry mix with 2 eggs and pumpkin. Stir until smooth and fold in chocolate chips.
  3. Pour batter into a 9 x 5 loaf pan.
  4. Bake for 50-60 minutes, until golden brown and a knife stuck in the center comes out clean.
I hope you're enjoying the tell-tale signs of fall approaching!
Happy Baking!

Tuesday, September 7, 2010


Yes! Another baking challenge conquered!

Earlier today I stopped by one of my favorite places to stock up for this coming year in college, Costco! I love to shop there occasionally to pick up things I wouldn't want to buy individually, like Luna Bars and contacts solution. :) However, since we have a huge tub of cream cheese in our fridge that's been left unopened my mom and I agreed we should definitely buy bagels. But, when we got to the register we found out they came in packages of 12 not 6! Now I like myself a fresh bagel, but 12??? That's a lot even for my family.

So when I got home, I came to the only natural solution- make my own bagels! And that I did. :-) Following the wonderful advice from the authors of "Artisan Bread in 5 Minutes A Day," I successfully made bagels, and definitely enjoyed them more than some store-bought ones (Sorry Costco!)

Even though I had to boil them shortly before baking them, the extra time and care was completely worth it and turned out some seriously authentic bagels. In the spirit of encouraging others to buy cookbooks, I REALLY recommend this one, as it has not failed me yet and never ceases to amaze me by creating wonderful and easy bread.

Enjoy the photos :)

Happy Baking!

Tuesday, August 31, 2010

Chocolate Apricot Biscotti

A simple and healthier version of chocolate biscotti with yummy morsels of dried apricot in every bite!

But I certainly won't hold it against you if you decide to sub in chocolate chips for the fruit! :-)

Chocolate Apricot Biscotti
(adapted from Cook Yourself Thin)
  • 3/4 cups all purpose flour
  • 1/4 cup sliced almonds
  • 3 tablespoons of cocoa powder (unsweetened)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 egg whites
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup finely chopped dried apricots
  1. Preheat oven to 350 degrees F.
  2. Whisk together flour, almonds, cocoa powder, baking powder and salt
  3. Beat egg whites and sugar in a small bowl and add the vanilla extract.
  4. Slowly, add the dry ingredients to the wet.
  5. Fold in the dried apricots.
  6. Shape into a log and place on a greased baking sheet.
  7. Bake for 25 minutes, then take out and let cool for 15 minutes. Cut the log into 12 pieces and return to sheet and bake for an additional 10 minutes, or until dry and crisp.
Sorry for the lack of pictures- these went too quickly for me to snap a shot of them!

Happy Baking!

Sunday, August 29, 2010

Farmer's Market Whole Wheat Plum Tart

Today, I decided I needed to use up the remainder of whole wheat tart dough I had left over from my French Apple Tart and since we were lucky enough to have stopped by the farmer's market just hours earlier, I knew plums had to be used!

Anyone else love the farmer's market? I've gotten into the habit of going more often this summer and love the nearly endless supply of fresh produce that's offered. And the free samples? Definitely not something I turn my nose up at!

So for this recipe I used about a 3rd of the dough from the original whole wheat crust I made a couple days ago, and whipped up a very simple frangipane to pour over it, and topped it with about 3 sliced plums.

I was a little worried about the recipe since I kind of "eyeballed" it all, but it turned out deliciously light and yet sweet and nutty from the minced almonds.

Plum-Frangipane Farmer's Market Tart
(a Jessica original)
Yields 6 servings


  • Whole wheat (or other) leftover tart crust
  • 3-4 medium plums
  • 2 tablespoons white sugar
  • 1 1/2 tablespoons unsalted butter, melted
  • 1 egg white
  • 1/2 teaspoon vanilla extract
  • 1/4 cup finely chopped almonds (or almond meal)
  • 1/2 tablespoon all-purpose flour
  1. Preheat the oven to 375 degrees F.
  2. Wash and thoroughly dry the plums, and slice them.
  3. Roll out tart crust to fit your desired pan, between 1/8-1/4 inch thickness.
  4. Lay crust in pan and trim any overhang. Pierce the dough with a fork thoroughly all over to ensure it doesn't rise too much.
  5. In a small mixing bowl, combine the sugar and melted butter. Add in the egg white and mix until well incorporated and fluffy.
  6. Add the remaining ingredients and mix.
  7. Pour mixture into the tart crust, and arrange sliced plums on top.
  8. Bake for 35-40 minutes, or until golden brown and frangipane has set. (This will differ from oven to oven, and also depend of the amount of dough you use, so stay alert!)
I hope this tart helps you enjoy the warm summer days we're finally having here in NorCal after a couple REALLY cold weeks!

Happy Baking!

Friday, August 27, 2010

A craving for Oatmeal Raisin Cookie comfort

Just an itty bitty post today. I need some oatmeal raisin cookies like I needed a comfy bed and some hot tea (long day...) but these delicious morsels totally made up for it.

Oatmeal Raisin Cookies - taken from The Skinny Gourmet and David Lebovitz, king of baked goods.

Happy Baking!

Thursday, August 26, 2010

Chocolate Chip Cookies

I thought it was impossible to ruin a chocolate chip cookie. It's such a forgiving recipe! Add a little extra flour? Counter-act with butter. Poured in too many chocolate chips? Who's going to be upset about that??

But I did it. I managed to do something so silly and out of character, that I ruined an otherwise perfectly good batch of cookies.

I overcooked them. Yes, I of the under-baked = EXTRA love variety, over-baked them. I'm not proud, but since I have so far made relatively few disastrous mistakes that could not be salvaged in the kitchen, I thought it was only fair that I share this mishap.

So the moral of the story, obviously, is don't think the time for cooking that's marked on the recipe does not apply to you. It does. Seriously. But, the cookie dough tasted amazing, so I'll try them again and get back to you with my final verdict.

In the meantime, here's some wonderful reading regarding the epic and widely known chocolate chip cookie.

Happy Baking!

Wednesday, August 25, 2010

And yet another catch-up post...


I'm really starting to feel bad now. I have definitely been slacking. A lot. But, I have been baking everyday. I promise. My fingers aren't even crossed. See? I'm serious.

So here's the line-up. I've been cooking a LOT. Yep, cooking!

A Healthy Eggplant Parmesan
(adapted for 3 people from Eating Well, here)

This eggplant dish is delicious and maintains all the delicious crunch from "frying" and gooey cheesiness with a fraction of the fat! It tastes wonderful and showcases the fresh eggplant (from the Farmer's Market!) beautifully. Even my super-picky NON-vegetable eating brother gave it a try- and liked it!
A perfect side dish with roasted chicken and a salad. :)

(See? It's almost all gone!)

This is bread. Mmm yummy warm baguette bread!

This is how we eat bread at my house. Le Sandwich Parisien. :-)

Happy Baking!

Sunday, August 22, 2010

Tarte Aux Pommes

Comme celle de maman :)

Since I have been making so many old (and REALLY good!) things over the past few days, yesterday I had to make my honest-to-god favorite dessert; the one my mom has been making for me throughout my entire life.

I actually used to "help" her make it by mixing together the tart dough, but now it's just a good joke that we share since at age 5 I doubt I was able to really make any magic happen in the kitchen- but I loved helping!

Tarte Aux Pommes

  • 4 large tart granny smith apples (my FAVORITE apple of all time)
  • 110 grams Mott's Natural Apple Sauce
  • 2 teaspoons sugar
Pastry Crust-
  • 500 grams flour (I used 1/2 whole wheat and 1/2 all-purpose this time)
  • 125 grams unsalted butter (cut into small cubes)
  • 30 grams granulated sugar
  • 3 tablespoons milk (keep more on hand nearby to help the dough come together if it's too dry)
  • 1 large egg
  • 1 teaspoon salt
And here is the recipe:
(Note, the ingredients I have listed here are the correct amounts- the attachment's flour amount is incorrect)

I really hold this recipe very near and dear to my heart so I hope you'll give it a try and thoroughly enjoy it. :-)

Happy Baking!

Saturday, August 21, 2010

A bit to catch up - Cherry Almond Biscotti and Chocolate Eclairs!

In my post-work excitement, I have to admit I've been really flaky about posting on time. So today, since I FINALLY feel like I have a few minutes to really catch up, here are all my recipes and creations from the past 3 days and today. I made a few things I've made before and a couple twists on old recipes.

So without further ado, here are some treats that I hope will make your last couple weeks of August just a little bit sweeter. :-)

Double Chocolate Brownies (for the wonderful John Mayer concert I saw with my friend, P)
and a loaf of Baguette (for my amazing friend M)

Dried Cherry and Almond Biscotti
(adapted from Choose Cherries)

  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1 tablespoon orange juice
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup sliced almonds
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup dried chopped tart cherries
  1. Combine 3/4 cup sugar and eggs in a large mixing bowl. Beat with an electric mixer atmedium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color.
  2. Add oil, orange juice, and vanilla; beat 1 to 2 minutes, or until well mixed. Combine flour, almonds, baking powder and salt; gradually add to egg mixture. Mix on low speed for 1 to 2 minutes, or until well mixed.
  3. Stir in cherries by hand. Turn dough onto lightly floured surface (dough will be soft and sticky). Lightly sprinkle with additional flour; knead flour into dough. With floured hands, shape into 2 logs. Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly. Combine egg white and water; brush on logs. Sprinkle with granulated sugar.Bake in a preheated 350 degree oven 25 to 30 minutes, or until light brown or firm to thetouch. Let cool on baking sheet 15 minutes.
  4. Maintain oven temperature. Cut logs diagonally into 1/2 inch slices with a serrated knife;arrange slices, standing up, on baking sheet. Bake slices an additional 8 to 10 minutes or until golden brown. Remove to wire rack and let cool completely.
*Another nice option would be to substitute the sliced almonds for chopped bittersweet chocolate*

And Chocolate Eclairs!

But, since I used a borrowed recipe ALL the WAY, here's the link to delicious and really SIMPLE Chocolate Eclairs. Yes, it is a super easy and basically-written recipe but it is so worth the effort. :)

Happy Baking!

Friday, August 20, 2010

I'm a slacker

I apologize for the fairly lame amount of posting I've been doing over the past week, but the sad truth is that I've been re-making quite a few recipes and I think you don't REALLY feel like getting beaten over the head with yet another picture of the whole wheat bread I'm currently obsessed with, or the baguettes and challahs I can't stop making. I hope you're having a great weekend though and I promise there will definitely be something new and exciting going on on this blog tomorrow night. ;-)

But, feel free to mosey on over to The Bucket List if you're craving any sort of baked good to satisfy that sweet tooth.

Happy Baking!

Tuesday, August 17, 2010


What I love? Not having work. :)
I wake up whenever I want to, and do whatever I feel like doing with my day! It's glorious.

So today, I decided to continue tackling my Cookie section of the bucket list. With Snickerdoodles.

I have to say, I have only ever loved ONE Snickerdoodle in my life, and they were made by the sweetest lady I have ever met, Virginia. She is so kind and thoughtful, and I remember going to her house when I was younger for tea, with my mom and brother. She is the kind of woman who is a grandmother to everyone and who bakes her homemade delicious desserts for any occasion, and I hope to be her one day. :-)

Since her Snickerdoodles were the only one's I had ever been obsessed with I was wary to make a recipe that wouldn't live up to hers. But, thankfully, these turned out much differently from hers with a fluffier texture and a very subtle cinnamon flavor that makes them a wonderful Snickerdoodle cookie in their own right.

(borrowed from Brown Eyed Baker)

Yield: About 4 dozen (I halved the recipe and got 25)

  • 2¾ cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar
  • 1 tablespoon cinnamon (I only used 1 teaspoon when I halved the recipe)
  1. Preheat oven to 350°F. Line baking sheets with parchment paper or a baking mat and put in refrigerator to chill.
  2. Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.
  3. Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
  4. Gradually stir in the flour mixture, beating on low speed just until the flour is blended.
  5. Chill the dough for at least 30 minutes.
  6. In the meantime, mix together the sugar and cinnamon in a small bowl.
  7. Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.
  8. Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.
  9. Chill the dough and cookie sheets between batches.
  10. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.
Happy Baking!

Monday, August 16, 2010

Tomato and Onion Sauteed Green Beans

Hi, I made a pie for you today. But I'm embarrassed, and I'm going to let you in on a little secret. The bottom crust? Kind of a disaster.

I know, I can't believe after all my hard work it didn't bake through! It looked so beautiful and yet it just didn't do what it was supposed to. But the fruity mush it created was still yummy, and the outer crust was more than edible. So I guess it's okay. :)

What I did successfully make today, however, was a challah! Yes, again- but I love it and I will NEVER let it go. It's my favorite bread in the world and I will continue making it all the rest of my days, rain or shine, Kitchen Aid mixer or wooden spoon, I'll be making it.

And, I made a new green bean dish today too! Check it out- it was inspired by various cookbook recipes I found but it makes a really tasty and rather fast vegetable side dish to serve with any summer dinner.

Tomato and Onion Sauteed Green Beans
(A Jessica original)

  • 1 lb fresh green beans, trimmed and cleaned
  • 1 pint organic cherry tomatoes, halved
  • 1 sweet yellow onion, chopped
  • 1 tablespoon EVOO (Yes, I say evoo :) )
  • 1 teaspoon garlic paste
  • 1/2 cup white wine, separated
  • Salt and Pepper to taste
  1. In a large pot, bring 2 -3 cups of salted water to a boil. Place the fresh green beans in a metal colander and place in the pot. Cover the colander with a lid, but make sure some of the steam can still escape. Steam for 15 minutes.
  2. About 5 minutes before the green beans are done, add EVOO, garlic paste, 1/4 cup of white wine, and the chopped onion in a large saute pan, on medium-high heat. Let the onions simmer for about 6 minutes or until they start to become translucent and slightly browned.
  3. When the beans have finished steaming, drain, and add to the onions, along with the remaining 1/4 cup white wine.
  4. Let the beans continue to cook, covered, for 10 minutes. Stir every few minutes to ensure they don't burn.
  5. Finally, add the cherry tomatoes and cook uncovered for about 10 more minutes, or until the tomatoes become softened and fragrant.
Serve warm with a nice big hunk of rustic baguette and some creamy brie cheese!

Happy Baking!

Sunday, August 15, 2010

60th Post!

Yes, 60th post! I can't believe how quickly the time has flown by! I barely made any mention of my 50th post, but man- 60? I'm kind of proud of myself for really having stuck to this. :) To celebrate- I dropped by Border's again today, and bought 2 new cooking books (yes-COOK-books!) for only 8 dollars! I love Borders' sales. :) I'm so excited to try out some of these new recipes, but take a look at the loot I got!

Also, in less than an hour, my favorite show is having it's finale! The Next Food Network Star will be selected tonight, and if any of you watch it I'm rooting for Aarti all the way- we definitely need an Indian cooking show on the network!

Yesterday, I mentioned my recent fascination with biscotti and how I made another batch of them the day after my first. Don't worry though- I made sure the first ones were all eaten before starting in on another variety. So without further ado, here is a delicious recipe for Chocolate Pistachio Biscotti. :)

Chocolate Chunk Pistachio Biscotti
(adapted from Dorie Greenspan's Baking From My Home to Yours)

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole wheat pastry flour
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 cup chopped pistachios
  • 1/2 cup chopped bittersweet chocolate
  1. GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat.
  2. Whisk the flour, baking powder and salt together. Add the whole wheat flour and whisk again to blend.
  3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together at medium speed for 3 minutes, until very smooth. Add the eggs and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light, smooth and creamy. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. You'll have a soft, stick-to-your-fingers dough that will ball up around the paddle or beaters. Scrape down the paddle and bowl, toss in the chocolate and pistachios and mix just to blend.
  4. Scrape half the dough onto one side of the baking sheet. Using your fingers and a rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1¿2 inches wide. The log will be more rectangular than domed, and bumpy, rough and uneven. Form a second log with the remaining dough on the other side of the baking sheet.
  5. Bake for 15 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes.
  6. If you turned off the oven, bring it back up to 350 degrees F.
  7. Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4-inch-thick slices. Return the slices to the baking sheet — this time standing them up like a marching band — and slide the sheet back into the oven.
  8. Bake the biscotti for another 15 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature. Enjoy with a hot cup of coffee!
Happy Baking!

Saturday, August 14, 2010

Chocolate-Almond Biscotti

Today I went going to see my first baseball game ever! To help celebrate this fun event I wanted to make some cookies to to snack on during the game. Since I hadn't yet ventured into the land of double-baking cookies, aka biscotti, I decided it was time to try them.

And man am I glad I did! They were so much easier than I thought, and under Dorie's careful explanation and perfect timing, I didn't even work up a sweat making these! They're the perfect size to nibble on (so you can have a couple, or a couple dozen...) and everyone thought they were a big hit. :)

So much so, that when I got back from the game (Giants won against the Padres 3:2!!) I whipped up some more in a different flavor! But, more about those tomorrow. For now, here's the recipe for some crunchy and richly chocolatey-flavored biscotti.

Chocolate Almond Biscotti
(slightly adapted from Dorie Greenspan's Baking From My Home to Yours)

  • 2 cups all-purpose flour
  • 1/2 cup + 1 tablespoon unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 6 tbsp unsalted butter, room temperature
  • 1 cup sugar (I used slightly less)
  • 2 large eggs, lightly beaten
  • 1 heaping tsp vanilla extract
  • 1/2 cup chopped sliced almonds
  • 4 oz bittersweet (60% cocoa) chocolate, coarsely chopped
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment or a silicone baking mat.
  2. Sift together the flour, sugar, cocoa, coffee powder, baking soda, baking powder, and salt.
  3. With a mixer, cream the butter and sugar on medium speed for about 2 minutes until light. Scrape down the sides of the bowl and add the eggs and vanilla; beat for another 2 minutes. Decrease the speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl and mix in the chopped nuts and chocolate.
  4. Turn the dough out onto a work surface and knead a few times just to incorporate any dry ingredients that didn't get mixed in before. Divide into two portions; on the baking sheet, shape each portion into a 12 x 2 inch log. Bake for 25 minutes.
  5. Remove the sheet from the oven and let it cool on a rack for 20 minutes. Then, with a very sharp knife, slice the logs into about 3/4 - 1 inch slices and lay the slices down on the baking sheet. Return to the oven for about 15 minutes.
  6. Transfer biscotti to a rack to cool. Enjoy!
Happy Baking!