Category: Baking

Almond Biscotti

Sadie3 Comments

Something about biscotti makes me feel civilized. I’ve toyed around with a few recipes over the years and I think my favorite is definitely the almond variety.  They’re nice and basic and it’s kind of a throw back to the traditional Italian-American bakeries of my homeland (NY/NJ metropolitan area).

I also enjoy making biscotti because they are easy and yet they require an extra step so they seem fancier. I like to make them when I’m going to hang out with my family for a few days.  My parents and grandparents prefer them to the brother focused chocolate and peanut butter baking creations.  I think these cookies provide some much needed range to any baking repertoire.

Almond Biscotti

from Epicurious

Yields about 40

Ingredients

  • 1 cup sugar
  • 1 stick unsalted butter (melted)
  • 3 Tbs brandy (optional)
  • 2 tsp almond extract
  • 1 cup whole almonds (toasted and chopped)
  • 3 large eggs
  • 2 3/4 cups flour
  • 1  1/2 tsp baking powder
  • 1/4 tsp salt

Method

  1. Cream together butter and sugar.
  2. Add brandy, extracts, and eggs one at a time.
  3. Combine flour, baking powder, and salt.  Add dry mixture to wet.  Mix in almonds.Toasted Almonds
  4. Allow dough to chill for at least 30 minutes.  Preheat oven to 350.
  5. Shape chilled dough into two flat logs, bake for 30 minutes until slightly golden.
  6. Remove from oven and allow to cool.
  7. Slice logs at an angle with a serrated knife into cookies about 3/4 inch thick and lay flat on cookie sheet.
  8. Bake slices about 20 more minutes until lightly toasted.

Bakery Opening for 2012 Season

CarrieLeave a comment

Well over the past weekend, the bakery opened up for the season.  I must say that it was great to be back at work.  I love seeing the regulars come in and seeing them take a gander at the new items that we have to offer.  We always have a few new cheeses every season and some new giftware as well.  This season we are also offering dog treats which seem to be a big hit.  Here’s to the start of a new season!  I will be celebrating with mojitos tonight with my friends.  I’m sure I will have some new recipes to share after I cook up this delicious dinner for them.  In the meantime, here’s some pics but beware they may make you hungry.  Feel free to visit me at the Bread and Cheese Cupboard in Stone Harbor, NJ this summer to get any of the products you see in these pics.  You can even like us on Facebook!

Copy Cat Cake

SadieLeave a comment

I’ve never been much of a citrus girl, and I’m a little bit self conscious about it because the chefs on the Food Network always rave about adding citrus zest to their dishes.  I actually love grapefruit, but with the exception of lemonade, lemon and orange flavored things gross me out.  Recently, however, I’m coming around to lemon desserts.  I saw a copy cat recipe for Starbucks’ Lemon Pound Cake, and I decided to give it a try.  I think it’s a little more yellow, and more moist than the Starbucks version, and let it’s delicious.  Plus it’s pretty simple because you use a couple packaged mixes and throw it together with other simple ingredients.  And frankly, a sugar glaze could make my uggs taste good.

Starbucks Lemon Pound Cake Copy Cat

Adapted from Picky Palate

Yields 2 loaves

Ingredients

  • 1 box yellow cake mix
  • 3.4 oz instant lemon pudding mix
  • 4 eggs
  • 1/2 cup milk
  • 8 oz sour cream
  • 6 Tbs freshly squeezed lemon juice
  • 1 Tbs lemon zest

Icing

  • 2 1/2 cups powdered sugar
  • 3-4 Tbs freshly squeezed lemon juice (and/or water if you need to adjust consistency)

Method

  1. preheat oven to 350.  Prepare loaf pans (I would recommend 8 x 4, I used 9 x 5 and my loaves were pretty flat) with non stick spray and parchment paper if you want to be safe.
  2. Combine all cake ingredients and mix with electric mixer until batter is smooth.

    Forgive the squiggly mixers, my wisk ones broke.
  3. Divide batter into loaf pans.  Bake at 350 for 45-55 minutes until tester comes out clean.
  4. Allow to cool for 15 minutes before removing from pans.
  5. Add lemon juice to powdered sugar for glaze.  Stir until it reaches desired glaze consistency.  Add water if more liquid is needed.
  6. Drizzle glaze on loaves and allow to sit for glaze to coagulate.

    The lack of staging is due to the fact that this was late night/tired baking. Next time I'll use 8 x 4 loaf pans so they're a little taller...