Biscotti

I wanted to make some Biscotti the other day but only had whole wheat flour on hand. I have a no fail Biscotti recipe memorized and figured I'd just try it using whole wheat instead because it's so dense anyway it might just work. Work it did! It was great and I think I'll only use that from now on. I love how much lower in fat and sugar Biscotti is compared to other cookies, so adding the whole wheat just gives it an extra punch of goodness. Biscotti is great to make and freeze, or just have on hand to go with coffee when friends drop by.

Biscotti:

2 cups flour

1 1/2 tsp baking powder

3/4 cup sugar

2 eggs- room temp

1/2 cup butter-room temp

1/2 tsp salt

1/4 tsp vanilla

3/4 cup pecans- coarsely chopped

3/4 cup chocolate-coarsely chopped

1 cup semi sweet chocolate-melted and reserved for dipping

1/2 cup shredded coconut-for garnish

Heat oven to 350. In one bowl combine the flour, baking powder and salt- whisk to combine or sift through. In another bowl beat sugar, butter, and vanilla. Add in the eggs one at a time until combined. Add in flour mixture just until blended, then fold in nuts and chopped chocolate. Form the dough into a "flattish" log, about 16" long, bake for 40 minutes then cool for 30. Using a bread knife, cut 1/2" thick pieces and place cut side down on a baking sheet, cook another 15 minutes, cool. Take the melted chocolate and reheat. Dip the cooled Biscotti in the chocolate and place on wax paper-sprinkle with shredded coconut. Cool again to let chocolate set-I like to do this in the freezer or place outside if it's freezing.

Really.Good.Soup.

This is a recipe I gave to my Mom to make a while ago, she makes it all the time and I hardly ever do. But, it's really good, very simple and healthy. If you're not a huge veggie fan (SHAME ON YOU), this is a great way to get in a lot of nutrients without sacrificing any flavor. I suggest making this easy soup on a weeknight and you'll feel like you're getting something special. Pair it with a glass of white wine and a crusty baguette (toast it up in the oven)...perfect.

White bean chicken spinach soup:
(This is a big recipe- it makes 8 large servings....make it all, you can always freeze it!)
-2 pkg of chicken sausage (al dente, whole foods or Trader Joe's makes them...you can find them anywhere..comes 4 to a pkg)
-1 pkg or container of fresh spinach
-4 cups chicken broth or stock
-2 cans white navy beans or cannelloni beans
-2 cans diced tomatoes
-salt and pepper to taste
-feta cheese -to crumble on top

Here's the directions..... Add it all to a pot and heat!
Let it heat through and simmer on medium heat for awhile so the flavors combine.
(except for the feta- sprinkle it on top of your own soup right before you dig in)

Granola and Yogurt

Some of my favorite people in the world are coming to visit me at Camp Tulloch this weekend!!! I've made some delicious granola for them to have while they're here...I hope you try this recipe at home, it's real simple (yes, pun intended), just make sure you don't burn it!!! It will go from brown to black very quickly. While the ladies are here I plan on showing them the Kings Land, the big C-Town and maybe even shoot some guns...I mean, we all know it wouldn't be a women's retreat without a good gun shooting.

My super simple Granola recipe

4 cups oats

1/4 cup oil

1/4 cup honey

1/4 cup maple syrup

1/4 tsp cinnamon

1 tsp vanilla

dash of salt

raisins (optional) or other dried fruit

Combine all ingredients except for the oats and raisins and thoroughly mix together. Add oats and coat. Put on two baking sheets so it's spread out. Bake in an oven set to 325 for 10 minutes. Pull out, toss around with a spatula and put back in oven for another 8 minutes. Remove and let cool on wax paper so it doesn't continue browning on the hot sheet pan. Allow to cool completely before storing. Granola will become more crisp as it cools. Add dried fruit after you remove it from the oven.

This granola is great with Windy Ridge Farms Yogurt- Local from a farm in West Potsdam!