Best Ever Biscotti, New Beginnings, and a Giveaway!

**To all my beloved followers, those who comment and those silent ninjas whose support means oh so much to me too, I’ve decided to host a giveaway for you guys! Please check the bottom of the post for more details! Or CLICK HERE**

When I was sitting in my first class of the year, my professor passed around a ‘sign in’ sheet. Since I’ve been going to Carleton U for a while now, this practice has become quite common place for me. Once the sheet got around to me, I filled out the section for my name, student number, major, and then finally, my year. I instinctively wrote down “2^nd”, but then I realized…no, wait, I’m in third year now! And for some reason this little reality check hit me like a ton of bricks.  I turned to Jordan and informed him of this startling fact, that we are indeed in 3^rd year, but he seemed to be a bit more preoccupied with foodgawker. (who can blame him really? ;)) I’m not sure why this affected me so much, because every year is a new year, and every September I go “woah! I’m another year ahead!”

I think the reason it affected me this much is that I’ve been really reflecting on my life lately, and I feel like everything is going by in super-warp speed. I remember high school like it was yesterday! Going to the cafeteria for lunch, kids skipping class and thinking they are SO Bad ass…thinking about what you want to do and what schools you should apply to…it all seems like a super fast blur now. And as for university…seriously? I’m in third year?! How did THAT happen?! I feel like just this morning I walked through the doors of Carleton, a bright eyed eager freshman, ready for the ‘college experience’, marveling with Jordan about how amazingly ‘free’ we are in comparison to high school. Buying our first books. Getting lost in the tunnels. Being lost in class. Getting lost on the bus ride back home. At a loss for time during my first ever ‘true’ all nighter. Lost. Lost. Lost. Yet somehow, these supposed ‘losses’ have become such fond memories, that perhaps they may be the reason why third year scares me. Third year is one year less than fourth year, and forth year is the last year before you get out of university and enter the ‘real world’. And that ladies and gentleman, is scary. 

I randomly had the urge to make Biscotti this week, and I remembered a recipe that I had tried a long, long, longgggg time ago, back when I had FIRST started this blog. This brought back even more memories. You see, I started my precious food blog my freshman year, and to say I was proud of my work would be an understatement. I thought I was so awesome. Seriously. I mean…I had a blog. About food. I mean. Come on. How AWESOME is that?! Though I remember being so proud of that, its funny that looking back…I’m almost ashamed…those biscotti pictures that I was SO proud of? Well I came *this* close to deleting the post, because it was just plain embarrassing. Dark, blurry, and just plain icky. And the post? I posted not one recipe, not two recipes, but THREE recipes. All complete with their own pics. And my grammar? Not so good. 

As embarrassing as this post might be, in a way it makes me happy, that since then I have improved dramatically(at least I hope I have ;) ). I guess with every ending is a new beginning and that’s what I’m going to be focusing on.

And to celebrate new beginnings, I’ve decided to host my first ever giveaway to thank all you AWESOME followers! Click HERE to enter!

 Best Ever Biscotti

(source)

Ingredients

• 1/4 cup light olive oil
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 eggs
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup dried cranberries
• 1 1/2 cups pistachio nuts

Directions

1. Preheat the oven to 300 degrees F (150 degrees C).
2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.
   

 My Notes on this recipe: I didnt have cranberries or pistachios on hand so I just substituted with sliced almonds ( I didnt change the recipe cause its really yummy with the cranberries and pistachios ;) ) As well, I dont like my biscotti TOO hard, so I only baked it oh so slightly the second time around. And as for the forming of the 'logs' I did that the first time around and it doesn't turn out too good. Instead, just make a rectangular shape, and then cut it! :) Overall this Biscotti recipe is amazing and deserves the "best ever Biscotti" title! Enjoy!

Read more...

Moist Lemon Poppy Seed Cake

I apologize for the lack of posts. It almost seems like whenever I make a decision to start posting more, life swoops in and makes it so that I can not only not update more often, but that I can’t update at all! Life has been very un-cooperative as of late, and work has kept me uber busy. Allow me to outline to you my days: I wake up early at 7 late at 8 am, and scramble to catch my bus at 8:15 (you don’t want to know the craziness I go through every morning trying to get ready in 15 min) and hop onto the bus to work. I get to work at 9, and jolt myself awake with a caffeine boost, and then its work, work, work until 5 (sometimes 6). By the time I get home its 6 (sometimes 7) and I’m exhausted. So I figure I’ll take a quick break, rejuvenate, then bake something delicious, take loads of pretty pics, and then update away! What really happens: plop face first into my comfy bed with all its comfy pillows. End up accidentally falling asleep. Wake up an hour later wondering whats going on? Contemplate what I should bake. Check my email. Watch some youtube. Catch up on a TV show or two, and before I know it its midnight! :o

So then, I think to myself, on the weekend I’ll bake a BUNCH of stuff and then update throughout the week with it! Yay! Right? Nay. Every single weekend has been cloudy and rainy! EVERY. SINGLE. WEEKEND. How am I supposed to take pretty pictures without any good lighting? I swear its like life is laughing in my face. Working on files all day at work? Sure! I’ll pour in lots of beautiful sunshine and PERFECT weather. Excited for the weekend and all the baking? How about I stop the sunshine on Friday, give you thunderstorms on the weekend, and bring back the shine on Monday


The weathers a bitch. Plain and simple.

Now that I have that off my chest, on to these delicious lemon poppy seed cakes. I made them way back in January because I was getting the winter blues and need something light and ‘summery’, so I guess that would fit in quite snugly now what with all our 40C hot weather!

Moist Lemon Poppy Seed Cake

(from AllRecipes)

Ingredients

• 2 1/4 cups cake flour

• 1 1/8 cups white sugar

• 1 teaspoon salt

• 1 1/2 tablespoons lemon zest

• 4 1/2 tablespoons poppy seeds

• 1 1/3 cups unsalted butter, softened

• 5 eggs

• 3/4 cup white sugar

• 3/4 cup lemon juice

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan.

2. Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.

3. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

4. In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.

5. Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests.

Read more...

My Secret Recipes: Addictive Banana Squares

It's been awfully hot here, the kind of weather where turning on an oven is probably illegal. And a suicide mission. Probably both. Ottawa has never had this hot a weather and we broke quite a few records! (Something I wish I could be proud of)

All this to say that I haven't been able to bake for about a week, but thankfully I have a few recipes I have yet to post on...so...I uh...will. ya. :D

Ok so as I have shared with you guys before, I have a series of recipes that, if I say so myself, taste really really REALLY good. And for some reason that is somewhat foreign to me I feel a bit 'over protective' of these recipes, almost like a 4 year old who doesn't mind (in fact loves) to share all her toys with the neighborhood kids, but for some reason clutches greedily to that one special doll. And lord have mercy on your soul if you try to yank that doll away from her.

But I've been trying to be a good girl and learn to share a bit more. So from my list of uber secret recipes (that coincidentally happen to be my most requested recipes) I am slowly but surely trying to share a few of these with you. So if Banana isn't quite your thing (the insanity!:O ) then why not try my cinnamon bun recipe? Or perhaps some Hummus?

I made these babies to take to a family friend's house where we were invited for dinner. The final product was quite adorable (think little chocolate squares in cupcake liners topped with a swirl of chocolate frosting and a slice of banana!) but I wasn't able to catch a picture of them, so you will just have to take my word for it. :)

TIP: These banana squares taste EVEN BETTER the next day. So let them sit for a while...if you can stand it

Blogging is a way for me to connect with other foodies around the world and 'write down' my experiences and life through food, but it also serves the purpose of helping me keep track of my favorite recipes. Long story short I thought I had lost this recipe forever, and hopefully by writting it here I never will lose it again!

Enjoy!

The Most Addictive Best Ever Banana Cake


3 bananas
¾ cup sugar
1 egg
1/3 cup vegetable oil
¾ cup chocolate chips (optional)
1 ½ cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt

1. Mash up the Bananas really well. Beat in the sugar, egg and vegetable  oil.

2. Mix the flour, baking soda, baking powder, and salt together in a separate bowl.

3. Add the dry ingredients to the wet ones and make sure you mix REALLY WELL. You can also stir in some chocolate chips if you like.

4. Bake at 350C until lightly brown on the edges and toothpick comes out clean.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Recipe Review: This is (clearly) one of my all time favorite recipes. It converted my banana hating sister into a banana cake eating crazy person! (To the point where you have to hide it from her!) What I love about this is its SOO easy to whip up, can be made in one bowl if you like, is fool proof and most importantly its SO yummy. When you have your first bite, you wont think oh my god insane! You will be like" hmm...this is good banana cake. nothing crazy...not sure what she was going on about..its just banana cake." But thats where you are wrong laddie. Ten minutes later you will find yourself reaching for another bite....and another...and another...They really are THAT addictive!

Read more...