Nutella Biscotti

It's been a busy week here in the Mmm... household.  Our little girl came down with a nasty cold, the kitten has reached the 'Hell on Paws' stage, we had our first big snowfall, and of course all of the regular day to day stuff.  Thanks to lots of coffee, I chugged on and did actually get in some quality kitchen time too.

So, I definitely need to put Nutella back on the ol' grocery list, because another bottle is now gone.  About a month ago I had gotten an invite to a Christmas Cookie Exchange (yay!), and I had decided to make Nutella Biscotti.  I'm a recent convert to Biscotti-ism and hadn't even had a Nutella version, but I just knew it would be the best ever.  I found a recipe on Food.com and added a bit, tweaked it a bit and dipped them in chocolate and hazelnuts and the rest... is in our bellies.

My Nutella Biscotti

Inspired by Food.com, Makes 3-4 Dozen

2 3/4 cup all-purpose flour

2 tbsp cocoa

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground ginger

3 eggs

1 cup sugar

1/2 cup Nutella

1/2 cup milk chocolate chips

Additional milk chocolate chips to melt and dip/drizzle

Sliced hazelnuts

Measure flour, baking powder, cocoa, baking soda, salt, and ginger into a sifter or fine mesh strainer and sift into large mixing bowl.  In another large bowl (I did this part in the KitchenAid stand mixer with paddle attachment), beat eggs until light in colour and beat in sugar and Nutella until well combined.  Add dry ingredients all at once and beat until a soft dough forms.  

Form dough into two logs on a parchment or Sil-Pat lined baking sheet.  The dough is soft, so flour your hands or work quickly (chilling would work too, but I have no patience).  Flatten tops so that logs are about an inch thick and leave at least 4 inches between the logs, I didn't and they did start to grow together when baking.  Bake in a preheated 350 degree oven for 25 minutes.  Remove from oven and let sit for 10 minutes or so, and turn the oven down to 300 degrees.  Move logs to a cutting board and using a serrated knife, cut into 1/2 inch slices.  Place biscotti cut side down on the original lined baking sheet and bake at 300 degrees for 15 minutes, flip and bake on the other side for an additional 15 minutes.  Allow to cool on baking rack.

When biscotti are cool, or just about, melt some additional chocolate (I like to use a double boiler... I don't have great luck melting chocolate in the microwave).  Dip the ends in the melted chocolate and then roll in sliced hazelnuts.  I left the nuts off of some of the finished biscotti and put some melted chocolate in a small plastic bag and snipped the corner and drizzled it over them.  Store in an airtight container... I find that tins work better than bags for keeping the biscotti's crunch.

These are super crunchy and super addictive and I can't wait to make more to share.

Enjoy!

Nutella Hot Chocolate & Other Warmies

Ever have one of those, "I cannot believe that I never tried that" moments?  I have them all the time, especially while losing myself in Pinterest.  Nutella Hot Chocolate is all over the place, and I love Nutella.  Love.  This is now my favourite non-coffee beverage, and it's so easy.  To call this a recipe is a bit of a stretch, but here goes...

My Nutella Hot Chocolate

1 cup milk
2 tbsp Nutella

Heat milk on stove or in microwave until it is the temperature you would like your hot chocolate to be.  Stir in Nutella.  That's it!  If you have some sort of milk frother, you can froth up the milk some before adding the Nutella, or after it has been stirred in.

I like it just like this, but is marshmallows are your thing, go ahead.  I've also heard of cinnamon and cayenne being added.  I think a shot of Frangelico might be wicked as well!

With the dark chilly evenings and the holiday hustle starting, it was a perfect time for me to get out the French press (thanks Mom!) and get to testing some of the PC coffees that I was sent.  I've had good luck with PC coffees in the past, so I was hopeful... even for the decaf (I can safely say that a package of decaf coffee has never graced my shelves until now).

The PC Winter Blend is a true dark roast and was so rich and bold, a perfect after dinner coffee.  With it's own chocolatey notes, it would be great with some chocolates or truffles.  I love this coffee!

I enjoy flavoured coffees, so I was excited to try the PC Candy Cane Flavoured Ground Coffee, but with this one I was disappointed.  I generally don't drink my coffee with sugar, so I found the very true candy cane flavour to be a bit off-putting... like I had just brushed my teeth and then drank a coffee.  This is just me though, and if you do love the flavour of candy canes, you might enjoy this more.  The flavour is very authentic and out there, unlike many flavoured varieties.

Last but not least (and on a different night), we tried the PC Dulce de Leche Decaffeinated Flavoured Ground Coffee... it was DELICIOUS!  The flavour, like the candy cane variety was very pronounced and authentic tasting and the coffee was still rich and smooth... I think I might be convinced to buy this regularly, especially for later in the evenings.

With all the coffees, I enjoyed some of the PC Mini Biscotti.  While not overly appealing to me in the clear plastic packaging used, these biscotti are fabulous and very, very addictive.  There are three varieties, White Chocolate & Dried Cranberry (my favourite), Roasted Almond (hubby's favourite) and Dark Chocolate Chunk (a close second for both of us).   These would be perfect on any holiday cookie tray, but I will have to buy another package to do that... because they are now all gone, whoops.

Enjoy!

I received free product to test to be able to provide review, but my opinions, as always, are just that...  mine.

My Roasted Red Pepper & Pesto Swirl Bread

Happy Thanksgiving to all of my American friends!  Here in Canada, we celebrated Thanksgiving last month and now we have to wait another month to have any festive turkey or roast beef (or ham, or turducken, or tofurky, or whatever) dinners, so sad.   Most folks who like turkey enjoy a turkey sandwich or two in the days following the big dinner and there is nothing boring about turkey sandwiches made from this loaf swirled with festive (and super flavourful) ribbons of red and green.

I love me some swirl breads, which you already know if you follow my blog, and this one just screams holidays.  Just to be sure, I made some sandwiches with roasted chicken and mayo out of this very loaf and yummo... you'll be wishing you had more leftovers.

My Roasted Red Pepper & Pesto Swirl Bread

Makes 2 Loaves

1 1/2 cups (355 mL) 2% milk
1/4 cup (57g) unsalted butter
1 package active dry yeast
1/2 cup (125 mL) warm water
2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) salt
4 1/2 to 5 cups all-purpose flour
1/2 cup (125 mL) basil pesto

1/2 cup (125 mL) jarred roasted red peppers, pureed

1/2 cup (125 mL) grated Parmesano Reggiano
1 egg, beaten with 1 tsp (5 mL) water

In a small saucepan, melt butter in the milk over medium heat and then allow to cool to lukewarm.  In bowl of stand mixer, combine yeast, warm water (not over 115 degrees Fahrenheit) and sugar.  Allow to sit for about 5 minutes, or until yeast starts to foam and bubble.  Attach the dough hook to the mixer and add in the milk, butter and the salt.  On low speed, add in 4 cups of the flour and then then increase to speed 2.  Add in flour 1/4 cup at a time until a nice workable dough that doesn't stick to the bowl, nor leaves excess flour, is formed (I need slightly less than 5 cups total).  Save some extra flour for when you are forming the loaves.  Knead the dough for approximately 5 minutes on speed 2.  Remove the dough from the mixer, spray another large bowl with non-stick spray, put dough into it, cover with plastic wrap and let rise in a warm place until it is doubled in bulk (1-2 hours).  Once doubled, gently deflate the dough, cover and let double in bulk again, about an hour.

Once the dough has risen twice, divide it in two, take half of it and roll it out on a floured board until it is a large rectangle, approximately 9 x 13", or as close as you can get it... just make sure the short side is the same as the long side of your bread pan.  With the narrow edge of the dough facing you, spread the top half with half of the pesto and the bottom half with half of the roasted red pepper puree, leaving 1/2 an inch around the edges.  Sprinkle with half of the parmesan.  Roll up like a jelly roll starting at the narrow edge.  Pinch the bottom and sides so that the filling does not squeeze out. Cut the roll straight down the middle lengthwise, and carefully place each length, filling side up, side by side in a greased loaf pan (9 x 5").  Braid the two strands by folding under and over a couple of times.  Repeat with the second piece of dough.  Loosely cover the loaves with plastic wrap and let them rise for about 45 minutes, or until the dough comes up to the top of the pan.  Beat the egg with tsp of water, brush tops of the loaves* and pop into a preheated 375 degree oven for 25-30 minutes or until nicely browned and hollow-sounding when tapped.

*Be mindful not to let much eggwash drip down the sides, as it can make the bread stick to the pan, lining the bottom and sides of the pan with parchment paper will alleviate this problem all together.

Enjoy!

Bacon & Blue Cheese Cornbread

Having a blog is like having another pet in the house, it needs love, attention, pretty much everything but walks and vet visits.  Sometimes lately I feel like I don't give my new 'pet' the attention she deserves (yes, this blog is female)... but what it comes down to is that there is only so much food a family of two adults and a two-year old can eat!  We do what we can though, and even though sometimes my kitchen experiments go directly into the compost, this one is a winner!

I was planning on baking some bread to go with our Sunday dinner, but we got in a bit too late from our niece's 4th birthday party to start any.  Then, I was going to make biscuits... which soon got sidetracked into cornbread.  While gathering ingredients, I came across four lonely slices of bacon in the fridge and decided why not?  Bacon and cheese were an obvious pairing, and while reaching for the cheddar, I saw the block of PC Blue Cheese that I received last week... oh, things were getting interesting!  I grabbed my camera and knew this cornbread was going to be far from ordinary.

Only getting into blue cheese in the past few years, I still am pretty wimpy about it, especially just as eating cheese, so this PC Blue Cheese is perfect for me, it's really creamy and smooth, but not too 'blue' for lack of a better (or proper I'm sure) term.

My Bacon & Blue Cheese Cornbread

1 cup all-purpose flour

1 cup cornmeal

3 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1 egg, large

Bacon drippings plus vegetable/canola oil to make 3/4 cup

4 strips bacon, fried crisp and crumbled

1 or 2 green onions, sliced

45g (about 1.5 oz) blue cheese

In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.  Whisk to mix well.  In another bowl (or large Pyrex measure), whisk together milk, egg, bacon drippings, oil and green onions.  All at once pour the wet into the dry and whisk until just combined and somewhat smooth.  Pour batter into a greased 9" springform pan (or any round or square cake pan of a similar size).  Scatter crumbled bacon and blue cheese on top and bake in a preheated 425 degree oven for 25 minutes.

This cornbread was so yummy with our baked beans (also full of bacon).  I think it would go good with almost anything... and is great all by itself.  Next time, I am going to bake the same batter in mini-muffin pans,  I think they would make great bite-sized appetizers!

Enjoy!

I received free product to test to be able to provide review, but my opinions, as always, are just that...  mine.

PC 2011 Holiday Insider's Report Reviews/Lasagna & Chocolates... Oh My!

I've been in a bit of a kitchen funk this week, so it was excellent timing for the box of goodies to arrive from President's Choice.  Along with the plethora of snacks, I also got the opportunity to select a few of the PC Dine-In Tonight meals.  There was a vote on my Facebook page and the Creamy Mascarpone, Ricotta, Butternut Squash and Spinach Lasagna won out as the dish most people wanted to hear about... and I was more than happy to oblige.

As you can see, the lasagna is very creamy yet still has a small amount of a fire-roasted tomato sauce as well.  I really enjoyed the taste of the tomato sauce and wish it would have had a little bit more of it.  The flavours were all distinct and it was obvious that this was a higher quality product than most frozen dinners.  I do wish that there could have been some more texture in the lasagna, with everything but the noodles being almost puree-like (especially the squash layer, which was very scant).

This entrée is meant to serve six and could do that easily with a salad.  I really like that on the box that it gives a recommended salad and wine pairing.  With this lasagna, they suggest a salad of shaved fennel over baby arugula with a drizzle of extra virgin olive oil and a chilled Pinot Grigio.  I think that would taste fantastic with it.

I cooked the lasagna exactly as per the instructions on the box and it was thoroughly cooked.  Personally, I would pop it under the broiler for a minute or two at the end in the future, as I like a browner top to my lasagna.  The leftovers heat up beautifully the next day in the microwave, if you have any left.

At $14.99, I may not purchase this again unless it is on sale, but that is because I enjoy making my own lasagna.  If however, you aren't looking for hours of prep or want to have a great vegetarian option on hand, it is worth the money... mascarpone and ricotta aren't cheap and this lasagna doesn't scrimp on either.

Later on, after the little one went to bed, we opened (for real this time) the box of PC Big Box Chocolates & Toffee Collection...

I am a Quality Street fanatic (I even bought the Royal Wedding Commemorative Tin... mostly because I was excited to get the chocolates in the spring rather than wait until Christmas).  I was thinking these were going to be yet another take on them, which has never worked out for me in the past, ick.  No word of a lie, I think these are better, the flavours are totally different and the only one that is not pure toffee and chocolate is the orange fondant one, which is dipped in dark chocolate and has a fantastic unique filling.  If I could nitpick one thing, it would be the packaging, which is a cellophane bag inside of the box, it's hard to close up, so you might want to have something ready to put them in besides your mouth.  At $9.99 a box, I definitely recommend these for your Christmas snack list!

I hope to be back in the kitchen creating as soon as tomorrow, it's been a busy week here in the Mmm.. household, and I've had a much needed break from dishes!

I received free product to test to be able to provide review, but my opinions, as always, are just that...  mine.

Easy Egg Nog & Candy Cane Ice Cream

I live in Canada.   If I were to eat ice cream strictly in the summer, I would have to cram an awful lot of dairy into me in about a three week period... that would not do anything for my future in bikini modelling.  Delusions aside, ice cream is enjoyed during all four seasons in our house, we just mix up the flavours some.

My favourite holiday beverage is Rum & Eggnog with a dash of nutmeg and a candy cane stir stick.  This easy recipe (but you will need an ice cream maker) brings all of those flavours together and transforms them into frosty dessert.  This ice cream is not busting at the seams with mint flavour, but you will know it's there. Of course, while you are whipping this up I highly recommend a Rum & Eggnog of the traditional variety... for inspiration.

My Easy Eggnog Candy Cane Ice Cream

Makes approximately 1.5 litres

2 cups (500 mL) store-bought eggnog

1 cup (250 mL) heavy (whipping) cream

1 cup (250 mL) 2 % milk

1 can (300 mL) sweetened condensed milk

2 tbsp (30 mL) dark or spiced rum

dash of ground nutmeg

10 g coarsely crushed candy canes

In a bowl you can easily pour from or a 6 cup measuring cup, combine all ingredients except for the candy canes.  Whisk until thoroughly combined and allow to chill in the fridge for at least 2 hours.  Process as per your ice cream maker's instructions, adding in the crushed candy canes during the last minute of churning.  Scrape the ice cream into a freezer-proof container and cover the surface with plastic wrap, lightly pressing down so that there is no air in between the ice cream and the wrap.  Allow to ripen in the freezer for at least 6 hours before serving.  Because of the slight alcohol content, this ice cream should not be given to the kiddos... it's a Mommy & Daddy treat!

PC 2011 Holiday Insider's Report

I have looked forward to the Holiday edition of the PC Insider's Report for years.  It is full of deliciousness that comes but once a year... thankfully for my wardrobe!  I was pleasantly surprised (total understatement) when the delivery man pulled up yesterday with a huge box full of new PC products for me to try out.  Here is a peek of what is to come...

There is so much included that I don't know where to start, so be patient with me :)  I plan on putting a full listing on my Facebook page very soon and maybe some polls, so you can vote on what you would like me to try next.  Of course, you can also leave a comment here and let me know what you see that you are curious about... I'm sure you can convince me to open something quicker than I planned!

I love that the theme of the gift basket was 'The Gift of Time', because really, that's what most of us need most, right?  As much as I adore being in the kitchen, there are days that even though I'd love to cook up a storm, I just can't bare to do any more dishes and clean up!

Having all of these goodies staring us in the face was too much last night and hubby and I had to try a couple of things.  We popped open the bag of PC Loads of Jalapeno Popper Chips and wow, they weren't kidding when they said they were their hottest chips ever!  I didn't notice it much with the first few chips and found they had a really good mix of jalapeno and cheddar flavour, but then the promised heat kicked in... wowza!

While Hubby munched away on them, I needed to cool my mouth down, so I opened the PC Peanut Butter Filled Pretzels with White Frosting.  These were soooo good, I'm embarrassed to admit that there are only three left.  They reminded me a lot of the white Clodhoppers, but with a hint of peanut butter, giving me that salty/sweet combo I just love. 

So there's a start on how I feel about a couple of the new PC products, and don't forget to let me know what I should dig into next!

I received free product to test to be able to provide review, but my opinions, as always, are just that...  mine.

'Espressing' Myself

I was sent some McCafe coupons to try out the line of speciality espresso-based coffees available at McDonald's across Canada.  Those who know me, know that I LOVE coffee.  It runs through my veins alongside my blood, I'm sure.  I love to brew my own coffee, and I am a sucker for the high-end coffee shop's offerings.  Since our daughter loves the PlayPlace at McDonald's, Hubby and I packed her up this evening and went out to try some of the drinks.

At first, hubby and I got a Caramel Latte and a Mocha (I wanted to try the new Peppermint Mocha, but sadly our store was out).  We shared both and hubby stole all the whipped cream off the mocha and vouched that it was indeed real whipped cream, one of his favourite foods.  The Caramel Latte was well made and had a good balance of steamed milk and espresso.  I really didn't care for the flavours though, and neither did my husband.  Neither of us found the Mocha to have a true chocolate flavour and the caramel flavour left an odd taste in my mouth... something I haven't had with the other caramel syrups I've tried.

Seeing that our issue was with the flavours and not the other aspects of the drinks, I also ordered a cappuccino, another one of my favourite orders elsewhere.  The cappuccino was good and the ratio of espresso/milk/foam was on the wet side, but tasty nonetheless.  I would absolutely get another cappuccino in the future when we go to play, or I'll try an Americano, but I'll be staying clear of the flavoured McCafe offerings.

Oh, and I can vouch for a nice caffeine level, because after testing three, I'm certainly full of energy... something every Mom can use!

I received free product to test to be able to provide review, but my opinions, as always, are just that...  mine.

Small Batch Granola

Okay, okay, I admit it.  I've gotten carried away with the Christmas thing and somehow seem to already be in Holiday Feasting mode.  It's November the 13th!  So back to sensibility and portion control it is, but I still had the urge to bake this afternoon...

Granola it is.  I know granola is calorie dense, but I normally enjoy it as a topping for yogurt and fruit, not by the bowlful.  Many of the granola recipes I've seen make barrels of it, and when you are eating it sparingly, it's just too much.  This is a granola recipe that I developed the way I usually do, with a pen, paper and a trip through the cupboards.  It's mildly spiced, just sweet and crunchy enough.  Most granolas contain old fashioned oats, but today I only had quick oats in the house, and you know what?  It might not look as pretty, but I think I like it better, as do my jaws.

My Small Batch Granola

2 cups quick oats

1/4 cup sweetened coconut

1/4 cup chopped raw almonds

1/4 cup unsalted dry roasted pumpkin seeds

1/4 cup dates, chopped small

1/4 cup dried cranberries

2 tbsp natural wheat bran

1 tbsp flax seeds

pinch cinnamon

pinch cardamon

pinch ginger

3 tbsp vegetable oil

1/4 cup pure maple syrup

2 tbsp water

1/2 tsp pure vanilla extract

In a large mixing bowl, combine dry ingredients and stir.  In a small bowl, mix together oil, water, maple and vanilla.  Pour over dry ingredients and stir well to coat each piece.  Spread mixture on a baking sheet lined with a Sil-pat or parchment paper and bake in a preheated 300 degree oven for 45 minutes, stirring every 15 minutes.  Allow to cool completely on baking sheet and then store in an airtight container.

This is so good!  Now I have to put it away and practice that portion control I spoke of.

Enjoy!

Chocolate Snowball Cookies

Cookie exchange time will soon be upon us... yay!  One of the cookies I make each year are Snowballs, which are also called Russian Tea Cakes, Mexican Wedding Cakes and countless other names depending where you live.  This year I wanted to take them to a whole other level and I added a surprise chocolate filling and also some edible glitter in the rolling sugar to make them literally sparkle.

These cookies are great for cookie exchanges because they freeze very well and also last at least two weeks in an airtight tin on the counter,  making them a good shipping option too.

My Chocolate Snowballs

Makes 24 Cookies

1 cup (250 g) unsalted butter at room temperature

1/2 cup (125 mL) icing (confectioner's) sugar

1 tsp (5 mL) pure vanilla extract

1 tsp (5 mL) almond extract

1 cup (250 mL) ground blanched almonds

2 cups (500 mL) all-purpose flour

24 small milk chocolate balls (the ones wrapped in foil work perfectly for this, unwrapped of course)

3/4 (175 mL) cup icing sugar

2 tbsp (1 small jar) edible glitter (available at cake decorating stores)

In a stand mixer, or using a hand mixer, cream butter and add in the 1/2 cup of icing sugar.  Mix well until light and fluffy. Add in vanilla and almond extracts, ground almonds and flour.  Continue beating until a soft dough comes together.  Wrap dough in plastic wrap and set in fridge for 1/2 an hour. Once the dough has chilled, divide into 24 equal portions, rolling each portion into a ball.  Using your thumb, make a hole to insert the chocolate ball.  Squeeze the hole closed and roll again so that you have a ball, which should be close to the size of a donut hole or a golf ball.  Continue with the remaining dough, placing balls on parchment lined cookie sheets.  Bake on the middle rack of a preheated 350 degree oven for 15-18 minutes, or until the bottoms are just golden brown.   

While the cookies are baking, mix the 3/4 cup of icing sugar and the edible glitter in a pie plate.  Once the cookies have been out of the oven for five minutes, roll each cookie in the sugar and place on a cooling rack.  Once the cookies are cooled, roll them in the sugar again.  These cookies freeze great, and can be stored in an air-tight container on the counter for at least a week.  

What cookies do you make strictly for the Holiday season?  Do you host a Holiday Cookie Exchanges?  If so, do you do any fun things that make yours stand out from the rest?

Wordless Wednesday - Alex & Jasper

Zippy Chicken Corn Chowder

Corn Chowder is a soup I have been eating for as long as I can remember, and one that I have always enjoyed.  The version I grew up with and made up until today is made from pantry staples, onions, potatoes, creamed corn and evaporated milk... nothing too fresh about it, but to me, it's a total comfort food.

My 'new and improved' version isn't really much different, just zippier and chicken-ier.  Hubby and I loved it, but Chelsea wouldn't go for it (not really surprised there).  The peppers made the house smell fantastic for hours.  We topped our bowls with some grated old cheddar, which was a perfect match.  Only one thing might have made this soup better... bacon!  Now if only the Oatmeal Brown Bread I made to go with this would have came out as tasty.

My Zippy Chicken Corn Chowder

4-6 Servings

1 medium onion, diced

1 clove garlic, minced

1 tbsp canola or vegetable oil

1/4 cup diced red bell pepper

2 tbsp finely chopped jalapenos (I used the sliced bottled ones)

1 large boneless, skinless chicken breast, chopped into bite-sized cubes

3 medium-sized potatoes, also chopped into bite-sized cubes

1/2 tsp ground cumin

S&P to taste

Approximately 2 cups low-sodium chicken broth

2 10oz cans of creamed corn

1 can of evaporated milk (I used 2%)

Grated cheddar cheese for garnish

In a large pot or Dutch oven, heat oil and soften the onion, red peppers, garlic and jalapenos.  Add in the cumin, chicken and potatoes, cooking until the chicken is cooked on the outside.  Add chicken stock enough to not quite cover the potatoes.  Allow to simmer covered until the potatoes are tender and then add in the corn and milk.  Stir over low heat to warm through and season with S&P if necessary.  

Leftovers heat up beautifully if you have any.

Enjoy!

Meatloaf, Hasselback Potatoes & Ginger Maple Carrots

If you told someone you were having meatloaf and potatoes for dinner, they'd probably expect the ho-hum. With a few extra touches though, you can turn ho-hum into a pretty spiffy looking weeknight meal.

Hasselback potatoes are something I had never even heard of until I found them during one of my trips to Pinterest-land, where I find myself taking Mommy mental vacations.  With approximately 30 seconds of extra prep time per potato, you can make a spud have some serious wow-factor.  

My Hasselback Potatoes

Inspired by Pinterest

Potatoes (hey, whatever you have in the house works) 4-6

1 tbsp olive oil

2 cloves garlic, smashed

2 peperoncino or 1/2 tsp hot pepper flakes (optional)

1 tbsp melted butter

coarse salt

Earlier in the day, measure the olive oil and add the garlic and hot peppers, allow the flavours to infuse the oil.  Melt butter and add to oil when ready to make the potatoes.  Wash your potatoes well and dry them off.  Sit them on a cutting board, letting them find their flattest bottom.  Cut very thin slices in the potato, making sure not to cut all of the way through (I made a couple slices all of the way through, but unless they are for company or for blog photos, just push the pieces back together).  Brush liberally with the oil/butter, sprinkle with coarse salt, and bake in a preheated 400 degree oven for 40-60 minutes, or until done and edges are getting crispy.  I pop the broiler on for the last minute or two.  

Steamed carrots are another not-so-exciting side.  But by tossing them in some ginger-infused maple butter, they end up being anything but boring.  Also, by using heirloom rainbow carrots, you can add some extra visual interest to your plates with no extra work.

My Ginger Maple Carrots

1.5 lb carrots, peeled or scrubbed

1 tbsp unsalted butter

1 tbsp pure maple syrup

Fresh ginger, a piece about the size of three stacked quarters, peeled and score the surface with a knife

In a small glass bowl, combine butter, maple and ginger.  Microwave on high for 45 seconds, to melt the butter and warm the mixture.   Allow the ginger to infuse the maple butter while you steam or boil your carrots until they are done to your liking.  Drain the carrots, remove the ginger from the butter and pour the maple butter over the hot carrots, tossing to coat.  

I haven't had meatloaf in years.  During my 7-year stint of vegetarianism I did perfect my lentil loaf though, which is a recipe I will be sharing as well.  Since it had been so long, I thought I would just wing it, using what I had in the house and it ended up being a really tasty meatloaf, with lots of garlic flavour.

My Meatloaf

2 lbs medium ground beef (lean would be fine as well)

1 egg

1/2 cup dry bread crumbs

1 medium onion, diced

3 cloves garlic, minced

1/3 red bell pepper, diced

1 tbsp minced fresh basil

1/2 tsp each salt and pepper

1 tsp Worcestershire Sauce

Topping

1/3 cup ketchup (I use low-sodium)

2 tbsp sweet chili sauce

In a large mixing bowl, add beef and all other ingredients (except topping).  Mix well by hand until all ingredients are ground together.  Form into a tight loaf and place on a rack placed on a baking pan lined with tin foil (for ease of clean up, and to allow the fat to drip off).  Flatten the top and spread the topping on the loaf.  Bake in a preheated 350 degree oven for approximately 90 minutes.  

Enjoy!

Pumpkin Spice & White Chocolate Biscotti

This will be my last pumpkin post for a while (maybe).  I've hit the pumpkin wall, pumpkin'd out, my skin's turning orange sort of thing.  I actually baked these biscotti last week, but with this week's trick or treating and potty training, I've become an expert on laundry, stain removal, floor scrubbing and little else.

It's Friday evening now.  The little one had her most successful potty day yet and is now sound asleep.  I've had a glass of wine, watched last night's Daily Show and Conan on the DVR and I feel less frazzled than I have in days.  My blogging mojo is coming back and I am thrilled to have received two much-needed confidence boosters today, I had one of my photos published on Bites, Today.com's food blog and was Mmm... is for Mommy! was officially added to the nominees list for the 2011 Canadian Weblog Awards.  Thank you.

My Pumpkin Spice & White Chocolate Biscotti

Adapted from My Baking Addiction

3 1/2 cups all-purpose flour

1 cup lightly packed brown sugar

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

2 tsp pumpkin pie spice

1/2 cup pumpkin puree

2 eggs, large

1 tbsp pure vanilla extract

1/2 cup mini white chocolate chips

In stand mixer with paddle attachment (or by hand), combine the eggs, pumpkin, and vanilla, mixing until well combined.  In another large mixing bowl, whisk together flour, sugars, baking powder, salt and spice. Add the dry ingredients all at once to the wet and mix until it comes together into a dough.  Knead in the chocolate chips by hand and divide the dough in two.  Form each portion of dough into a log about 10 inches long and 2 inches wide.  Place on parchment-lined baking sheet and flatten the top of each log.  Bake in a preheated 350 degree oven for 25 minutes, then remove from oven and lower oven temperature to 300 degrees.  Allow the biscotti logs to cool for 15 minutes and then slice somewhat diagonally (a serrated knife works best) into 1/2 inch slices.  Place biscotti, cut side up on the same parchment-lined baking sheet and bake at 300 for 20 minutes, flipping them over halfway through.

While I didn't this time, these would be excellent dipped or drizzled with more white chocolate and some chopped crystallized ginger added to the dough with the chips would be heavenly!

Funny thing is, I already wish I had more pumpkin...

To anyone currently facing potty-training or who has ever done it, I raise my newly refilled glass to you... Cheers!