Category Archives: Recipe

StockSubmitter|||$|0N|0000000000000000000000000000000000000000|16$6@5009001.264_20005020.632@148$127$@Industry.Miscellaneous$Food.Miscellaneous$@$@36$19@$@$@$@315$32@$@$@$@$@$@$@$@$@57$31@$@$@0x6x237.15$$@Industry.Miscellaneous$Food.Miscellaneous$@111$94$@16$6@$@$@$@$@$@$@13.317$36.291$@$@$@$@$@$@$@$$@$$|||$$0$0$0||0000000000000000000000000000000000000000|

A Recipe for You

Dear Readers, my friend Linda Baker sent me a recipe this week that I just have to share. I tried it and love it. Quick, delicious, and fabulous with coffee. I used the Costco brownie mix with chocolate chips in it and frosted the biscotti with Dollop all natural frosting, as seen on Shark Tank :) Then I drizzled them with some melted mini chocolate chips. After serious quality control, John gave them an enthusiastic thumbs-up!

BiscottiLinda often brings me homemade biscotti when she comes for a visit. (This is a simpler version). I shamelessly refuse to share them and savor them with a cup of coffee. So . . . enjoy!

 

Also, I still have 2017 FriendChips calendars I would love to give away. Perhaps writing a whole story about your Storm Sister is too daunting. I would be happy with just a sentence or two. :) Then on Monday, August 8, the day after Friendship Day, I will make a collage of all the sentences and post them on my blog and Facebook and Twitter to celebrate the gift of connection.

You can leave your sentences as comments to this blog, and then I will contact you to get your address and your Storm Sister’s address.

FriendChips

 

                                                                      Brownie Mix Biscotti
Makes about 2 dozen
Ingredients
1 box (18-20 oz.) brownie mix—any brand. I like Pillsbury and Duncan Hines.
¾ cup flour
¼ cup baking cocoa
2 eggs
1/3 cup of oil (or up to half cup) I do what the box recommends.
Optional: Instant coffee or espresso powder, about 2 teaspoons, or orange zest, or anything else you like to use to flavor chocolate.
Water—optional, if needed

Directions
Preheat oven to 350 degrees. Combine all except water. You should have fairly stiff dough. You can add a little water if you need it to get a homogenous black and shiny, not crumbly dough.

On a large, greased cookie sheet, divide and pat the dough into two logs, about 2½ to 3 inches wide, running length of sheet, with space between the two logs. Try to make the logs about the same width as each other, and relatively even in length.
Bake the logs at 350 degrees for about 20-25 minutes, until they are cooked through. (They start to crack a little.) Put pan on the counter. Slice the logs carefully with a knife into about ½” slices.

You should try to push the slices apart so there is room for the sides to get heated and crunched. Depending on the size of your sheet, you may need to put some slices on another cookie sheet.I usually remove the ends of the logs, as they are already crunchy.

Bake again for about 5 minutes more. You can bake less if you want a chewier cookie, or not at all if you want. Keep this in mind, if you bake them much more than 8 minutes, they will harden as they cool and be good dunkers but otherwise difficult to eat. In my oven, 8 minutes is about right for crunchy but not hard. I’d start with 5 minutes and by trial and error, you can see what you like.

Let cool and store in airtight container.

Note: You can add chocolate chips, nuts etc., or you can glaze one side with melted chips and a small amount of oil. Really, you can do whatever sounds good to you, I think including just baking them up as cookies. They taste like brownies, but are not nearly so messy and crumbly.