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)

Ingredients:

• 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

Directions:

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!

Jessica

Plum Sugar Cookie Tart

There are so many fresh stone fruits available these days, I can't help myself from wanting them in my recipes! I feel like I've created so many plum tarts this summer, but their crazy sweet and then insanely tangy flavor keeps me coming back for more. So here, please enjoy a super easy plum tart with a crunchy and crispy sugar-cookie tart crust. :)

It's really all about the crust in this recipe, because it adds such satisfying crunch to contrast the softened plums.

Plum Sugar Cookie Tart

(adapted from Health.com)

Ingredients:

• Cooking spray
• 2/3 cups all-purpose flour
• 1/4 cup + 1 1/2 tablespoons sugar, divided
• 1/2 tablespoon baking powder
• Small dash of salt
• 1/6 cup part-skim ricotta cheese
• 1 tablespoon chilled unsalted butter, cut into small pieces
• 1/2 large egg yolk
• 1 teaspoon nonfat milk
• 3/4 teaspoons vanilla extract
• 1/2 large egg white, lightly beaten
• 4 plums, pitted and sliced
• 1 1/2 tablespoons sliced almonds

Instructions:

1. Preheat oven to 350°. Coat a large baking sheet with cooking spray.
2. Combine flour, 1/4 cup sugar, baking powder, and salt in a food processor. Add ricotta and next 4 ingredients (through vanilla); pulse until mixture begins to form a ball. Do not overprocess. Shape into a disk and roll out between 2 pieces of wax paper, to about an 8-inch circle. Fold edges to make a 1/4-inch rim.
3. Bake for 10 minutes in center of oven. Remove from oven, and brush top with egg white.
4. Starting at outer edge and working toward the center, arrange plum slices in smaller and smaller circles until crust is covered. Sprinkle 2 tablespoons sugar evenly over plums, and bake for 25 minutes. Top with almonds and remaining 1/2 tablespoon sugar, and bake for 10 minutes longer or until crust is golden brown and plums are softened. Remove tart from the oven, and cool for at least 5 minutes. Cut into 4-5 wedges and serve.

Happy Baking!

Jessica