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)

Ingredients

• 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

Directions

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!

Jessica

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

Ingredients:

• 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

Directions:

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!

Jessica

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!

Jessica

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!

Jessica

And yet another catch-up post...

Hi!

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!

Jessica