Gingerbread Biscotti

Biscotti is such a fun treat to make. It's neither delicate nor feathery. They are crunchy and level. Also quite astonishing with evening tea or a late night cup of espresso. 

This holiday adaptation of the Italian treat is ideal for fall and chilly winter days. Additionally, you can make enough of them to share with family, companions and neighbors. 

They are ideal for sending them to family and companions this fall and winter season. They won't break in the package! Place them in a ziploc bag and they will arrive crisp as they were taken out of the oven! Who wouldn't adore that?

Ok, first you will need ingredients! I will be using all these:

• 4 eggs
• 1 cup sugar
• 1/2cup milk 
• 1/2 cup oil
• Dash of salt
• 2 cups flour
• 1 tsp baking soda 
• 1 tbs cinnamon
• 2 tsp ground ginger
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves 

So grab your bowl of choice and pour in the sugar then the milk and oil. Now get those eggs cracking, make sure you don't have any egg shells stuck in it!

Now beat it all together on low for 15 seconds then switch to high and continue beating for a minute. In the end it will look like this.

Ok, add the flour in now,you can never leave out the base! Then pour in the ground nutmeg, ground ginger, andthe ground cloves.

You can't forget the main ingredient... Make sure to add CINNAMON!!! 

So beat this hodgepodge together on low for 2 minutes. It will end up looking like this.

Once mixed make sure to pour the mix into your greased pan and stick it in that preheated oven of yours.

Take the bread out of the oven when an inserted toothpick comes out clean. Ok, I know what your doing... You can't eat it yet! Let it cool!

Once its cooled, slice the bread right in half then cut it into 1/2 inch slices. Now stick it back into the oven for 9 minutes then take it out, flip the slices over and bake for 8 minutes. 

Let it cool for a bit and it will become crispy goodness that you can munch on with your favorite cup of tea or coffee if that's your thing.


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Quick Recipe

Prep time: 15 minutes
Cook time: 25-30 minutes

Ingredients

• 4 eggs
• 1 cup sugar
• 1/2cup milk 
• 1/2 cup oil
• Dash of salt
• 2 cups flour
• 1 tsp baking soda 
• 1 tbs cinnamon
• 2 tsp ground ginger
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves 

Cooking Directions

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, beat sugar with milk, oil, and eggs until combined. Beat in spices, flour, and baking soda.
3. Pour your mixture into a greased baking pan. Bake for 22-25 minutes. Remove from oven and cool 5 minutes. Slice biscotti/bread into 12, one inch wide slices. Arrange biscotti onto sides, separating them in the pan. Return to oven and bake an additional 9 minutes. Remove and turn them to opposite side, bake another 8 minutes.
4. Remove biscotti and cool completely.
5. Once cooled, store in airtight container.

Why Candy Thermometers?

So in my attempt to make jello lollipops, I finally know why you shouldn't use a meat thermomter instead of a candy thermometer. There are four main reasons: 

Range: A meat thermometer may go from 140 F to 220 F or something to that effect, which is plenty for meat. Sweet frequently obliges a range from around 75 degrees (chocolate) up to 400+ degrees (hard confection). The range on most thermometers is just not sufficient for most confections. 

Precision: When you temper chocolate, 88 F degrees is a perfect working temperature (for dark chocolate). Some individuals would consider 91 so high you may need to contemplate beginning once again. When you have caramels, the effect between 235 F and 240 F can be the contrast between eminently chewy caramels and a sugar-seasoned rock. On the off chance that you can't read one degree increases initially, you require a true confection thermometer. 

Speed: Meat thermometers regularly take 30 seconds to a moment to get an exact result. When you are making confections, you must have the capacity to tell what the temperature is at this moment. 

Contamination: You don't need the thermometer that goes in semi-raw meat anyplace close to your candy.

The point here is... If you want candy or atleast proper candy and dont want it to become like the picture above, investing in a candy thermometer will be worth your while!

Numerous Diverse approaches to Cut Veggies

While cutting vegetables for my mom a question flowed into my mind. What are some distinctive types of cutting methods? There are such a variety of different cutting methods that are utilized for various diverse food items. Let's go investigate a couple of cutting methods that can help on a daily basis!

BRUNOISE (FINE DICING)

Brunoise is a cutting technique in which a fruit or vegetable is curtailed into a fine dice. The food item is typically initially julienned, then sliced across the "sticks" to create little cubes no greater than 3mm (1/8 inch) on each side. Fundamental things to be brunoised are carrots, onions and turnips. This technique is frequently used to finely dice vegetables for sautéing or as a garnish for a couple of dishes. When used as a garnish, the cut should be consistent in size and shape, to ultimately help create a visual effect.

JULIENNE (MATCH STICKS)

As I mentioned above, Julienne is a cutting procedure where food is cut into long thin "matchstick" like strips. This style of cutting is ordinarily utilized as a topping or on vegetables for stir fries. The more basic vegetables seen julienned are carrots, zucchini, capsicum and celery yet this cutting strategy can be utilized on any firm vegetable or soil grown foods. Hollow out the vegetables, in the same way as capsicum,  the ends cut off and are then opened flat/level for cutting into julienne sticks. Though strong and/or round vegetables like carrots are decreased with a charp/chirp blade, on four sides to make a thick rectangular block. They are then cut the long way, roughly 3mm (1/8 inch) thick. The cuts are then stacked on top of one another, and are sliced the long way to form uniform square sticks.

CHIFFONADE (SHREDDING) 

Chiffonade cutting method is utilized on herbs or verdant vegetables. Examples for vegetables you can chiffonade are lettuce, spinach or cabbage and for herbs basil, mint or kaffir lime. They are cut into long, thin strips and can vary in thickness from 1mm up to 1 inch. This is by and large done by stacking the leaves on top of one another, rolling them tightly to structure a tube, and afterward cutting over the rolled leaves with a sharp blade to create fine strips.

These are just a few different ways to cut veggies, herbs, and even herbs! These three methods are just the basics, there is still lots to learn about chopping in the kitchen. See you later with the sequel of this post.

Pumpkin Raisin Bread

I absolutley love anything pumpkins, paying little heed to what season it is, pumpkin delicacies are dependably the best. 

So first you will need ingredients! I will be using all these:

• 2 cups Original Bisquick™ mix
• 2 cups granulated sugar
• 1/2 cup canola oil
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 4 eggs, beaten
• 1 can (15oz) Pumpkin (not pumpkin pie mix)
• 1/2 cup raisins (or a nut of your choosing)

So first you require the base, so pour in the bisquick blend. Presently include the sugar, canola oil, ground cinnamon and the baking soda; now put that to the side.

Ok so take those eggs and get them crackin!




Then beat those eggs until they are a cloudy yellow and put that to the side.

Now open the can of pumpkin not pumpkin pie of course and pour it into the bowl. Remember this is such a key ingredient so don't substitute it for anything else.

So about those lonely eggs on the side... pour them into the bowl.

Hey look an artsy picture! So this is the time when you grab the electronic whisk and plug it into that socket.

Then beat the hodgepodge on low for about 30 seconds.

Now change the setting to medium and beat for about a minute more.

Now take those raisins or any type of nut that sounds good like walnuts and almonds. Pour them in and mix mix mix them together.

Great! After its all mixed, pour it into the greased baking pan. It is up to you if you want to change the size of the pan, it doesnt matter much just not bigger than the size I recommend.

You have to make it look pretty before putting it in the oven! So make the top flat and then stick it in to that preheated oven of yours and wait wait wait for 25 minutes or so. Be patient, I know the smell might be unbearable but you can deal with it.

Hey its done! So take it out of the oven, of course make sure not to burn yourself and then set it to cool for a bit ( I left it for 10 minutes). Now serve yourself while its still warm, its so soft and sweet; not too much though! I think it tastes just like fall, pumpkins remind me of fall and so does this bread. It's good right!

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Quick Recipe

Prep time: 15 minutes
Cook time: 25-30 minutes

Ingredients

• 2 cups Original Bisquick™ mix
• 2 cups granulated sugar
• 1/2 cup canola oil
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 4 eggs, beaten
• 1 can (15oz) Pumpkin (not pumpkin pie mix)
• 1/2 cup raisins (or a nut of your choosing)

Cooking Directions

1. Preheat oven to 350ºF and grease your 15x10x1-inch baking pan;set aside.
2. In a large bowl, beat all bar ingredients except raisins with electric mixer on low speed for 30 seconds, scraping bowl frequently. 
3. Then beat on medium speed for 1 minutes, scraping bowl occasionally. 
4. Stir in those raisins and then pour the mixture into your greased pan.
5. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
6. Then let it cool completely for about 10 minutes.

Apple Crisp

My parents have always liked apple pie, apple strudel and things like that so I decided that apple crisp was the way to go. It has the fall feeling and my parents love it so how could I not pick it, plus its gluten AND egg-free!

So first you will need ingredients! I will be using all these:

• 6 apples (Macintosh, Delicious, Pink Lady, Gala)
• 1 tbsp lemon juice
• 2 tbsp pure maple syrup
• 2 tsp tapioca (or arrowroot starch)
• 1 cup quinoa flakes
• 3/4 cup sorghum flour (or brown rice flour)
• 1 cup organic light brown sugar
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp sea salt
• 3/4 cup pure grape seed oil

First of, I used home grown apples so I didn't have to peel them only core and slice, but with those store bought ones you will have to peel and core and slice them. Once you do that, toss them into a bowl and sprinkle the apples with lemon juice now toss them until they are thoroughly coated.

So now that all the lemon juice is coated, add the maple syrup to the bowl and toss once again. mmm  maple syrup! Haha now dust it with tapioca or arrowroot starch(I used tapioca)and once again toss the bowl to coat those crisp apple slices, now pour those slices into your greased baking pan.

So remember crisps always need the crisp so pour the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and mix mix mix together.

Now pour in the grape seed or coconut oil, then using a whisk mix mix mix again.

Mix it until it is an even, sandy mixture... it will look something like this!

Now spoon that crispy hodgepodge right on top of those juicy apples.


























Don't just leave it there! You have to spread it evenly throughout the whole top of the pan.

Now after 20 minutes take it out of the oven and cover it loosely with aluminum foil and stick it back in that oven for another 20 minutes.

Once that's done, let it cool.... I know I know its hard! It smells soo scrumptious but be patient. So once you have waited those few minutes grab that tub of your favorite ice cream, plate and some of the crisp and enjoy!

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Quick Recipe

Prep time: 15-20 minutes
Cook time: 40-45 minutes
Total time: 1 hr 5 minutes

Ingredients

• 6 apples (Macintosh, Delicious, Pink Lady, Gala)
• 1 tbsp lemon juice
• 2 tbsp pure maple syrup
• 2 tsp tapioca (or arrowroot starch)
• 1 cup quinoa flakes
• 3/4 cup sorghum flour (or brown rice flour)
• 1 cup organic light brown sugar
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp sea salt
• 3/4 cup pure grape seed oil

Cooking Directions

1. Preheat oven to 350ºF and grease your 8x11-inch baking pan;set aside.
2. Peel and core apples then slice and toss into a bowl. Now sprinkle apples with lemon juice and toss to thoroughly coat. Add the maple syrup to the bowl and mix. Dust with tapioca or arrowroot starch and mix again to coat the apple slices. Pour the slices into the greased baking pan.
3. In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk together. Add the coconut oil in pieces,using a whisk cut the coconut oil into the flour and then mix until it is an even, sandy mixture.
4. Spoon the mixture over the top of all the apples in the baking pan.
5. Bake in oven for about 20 minutes. Then cover top loosely with piece of foil and continue to bake for 20 more minutes(depends on the size or type of apples), until the apples are tender and sides of the crisp are bubbling. (The foil will keep the top mixture from browning too much.)
6. Then allow crisp to cool before serving.

Going egg-free? Here are 13 Egg Substitutes for Recipes

"A NATURAL EGG DYE FOR FUN, ARTSY AND CREATIVE EASTER EGGS THIS YEAR" by
EW Couture is licensed under C.C BY 2.0

For vegans,those with egg allergies,and ones like me who can't eat eggs on certain days-having eggs in most typical recipes(especially in baked goods) can make cooking a burden. Yeah, there are plenty of vegan recipes out there but knowing how to replace eggs yourself with totally natural ingredients can bring your cooking world back in business;burdenless.

So there are three elemental categories for replacing eggs in a recipe: eggs used for leavening, binding, and for moisture. If you know the right reason for eggs in the recipe then the first step in mastering egg substitution is covered. Crack these 13 natural egg substitutes in a favored recipe of yours.

Leavening

Leavening is the act of fermentation of the dough, which causes baked goods to rise. Leavening is essential in recipes such as cakes, cookies, muffins and breads. To resolve whether the eggs are leavening agents, the batch should require three or more eggs if so then the eggs are used for leavening. Leavening eggs are the most troublesome egg replacement, good thing you have a few choices. Each of these substitute recipes replaces one egg.

1. Flax seed: Mix 1 tablespoon of ground flax seeds with 3 tablespoons of hot water, then set aside for 3 minutes to thicken. Add 1/4 teaspoon baking powder for leavening(can also be used without the baking powder for recipes needing binding and moisture).

2. Cider vinegar: Mix together 1 tablespoon apple cider vinegar and 1 teaspoon baking soda.

3. Coconut milk: Mix together 2 tablespoons plus 2 teaspoons full fat coconut milk and 1 teaspoon baking powder.

4. Carbonated water: Replace 1/4 cup of your recipe’s liquid with carbonated water for each egg removed. 

5. Oil: Mix 1 1/2 tablespoons oil, 1 1/2 tablespoons water and 1 teaspoon baking powder.

Binding

Eggs that are used for binding are usually found in burger patties and some types of cookies. For this the egg is used to clasp the mixture together, but this recipe doesn’t need to make anything rise.

6. Banana: Use 1/2 of a medium sized banana, of course, mashed. 

7. Avocado: Use 1/4 cup avocado also needs to be mashed.

8. Cornstarch: Mix together 2 tablespoons cornstarch and 3 tablespoons water. ("You always could use a little extra protein,"says my dad so if you want use 3 tablespoons of chickpea powder instead of cornstarch for this mix.)

9. Peanut butter. Use 3 tablespoons peanut butter or other types of nut butter.

Moisture

Eggs needed for their moisture are the most effortless to replace. You can use just about any fruit or veggie puree but make sure the flavor works well with your dish. 

10. Chiaaaa Seeds: Mix together 1 tablespoon ground chia seed and 1/3 cup of water and let that sit for 15 minutes. (Just like I mentioned with the flax seed, you can add 1/4 teaspoon baking powder to this blend to allow for leavening).

11. Tofu: Use 1/4 cup of silken tofu.

12. Fruit puree: Puree 1/4 cup of cooked fruit. I would include apples, pears and prunes.

13. Veggie puree: Puree 1/4 cup of cooked or canned pumpkin, sweet potato or beets if you will. Vegetable purees usually work first-rate in dishes that can mask the flavor well like chocolate or spice cake mmmm....

Banana Nut Bread

So I was thinking of some bread that correlates to the fall season and then I remembered my mom always makes Banana Nut Bread during this season. So this time I wanted to make it by myself and see what I could whip up!

First of all need ingredients! I will be using all these...

• 2 cups flour
• 3/4 cups brown sugar
• Pinch of nutmeg
• 1 tsp cinnamon powder
• 1/2 cup butter-melted/softened
• 1 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 3 mashed bananas
• 1/2 cup walnuts

First, put the flour, nutmeg, cinnamon powder,baking soda, and of course you can't forget that pinch of salt and make that into a hodgepodge(my word for a mixture). Then set that to the side cause we will need that laterrrr.

Now lets get to work people! So grab that squishy butter... obviously the bowl of it and pour it in the larger mixing bowl, then add all that lovely brown sugar in.

Get mixing and your final result should look something like this.

Now about the banana's.... well mash them up(I use a grater) and make it look somewhat recognizable that its still a banana hahaha...ha.

Pour the banana mush mush into the brown sugar and butter mixture and mix well(not too much though).

Get those eggs cracking and poured into the banana hodgepodge.

 Mix those eggs well into the banana mixture this will take a minute and a half at the most.

Ok, remember the flour mixture that's sitting there all lonely on the side... well grab that and pour it into the banana mixture and mix mix mix it up. This is the time to add walnuts if you want too... I didn't because I for one can't stand them in my bread.

Once your done mixing the dough, grease that 8x4 pan of yours thoroughly and pour the dough into it. Stick it in the preheated oven and wait for at least 35 minutes or until a toothpick inserted into the center comes out clean. Be patient you can handle that delightful smell of this banana goodness.

Well you handled that scrumptious smell and now you can taste it. Go ahead dig in you deserve it after all that work and patience.   

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Quick Recipe

Prep time: 10 minutes
Cook time: 35-40 minutes
Total time: 50 minutes
Yield: 1 8x4-inch loaf

Ingredients

• 2 cups flour
• 3/4 cups brown sugar
• Pinch of nutmeg
• 1 tsp cinnamon powder
• 1/2 cup butter-melted/softened
• 1 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 3 mashed bananas
• 1/2 cup walnuts

Cooking Directions

1. Preheat oven at 350 degrees F. Grease your 8x4-inch loaf pan;set aside
2. In a medium bowl, whisk together the flour,nutmeg,cinnamon pwd.,baking soda, and salt;set aside. In a large bowl, cream the butter and brown sugar, "creamed" is when the butter and sugar combination has almost doubled in mass and it has lightened to a yellowish-white color. Add the 3 mashed bananas and mix, then mix in the 2 eggs. Add in the flour mixture and mix until its completely blended together. Stir in walnuts if wanted.
3. Pour into your greased loaf pan and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.