Twice – Baked Italian Biscotti

Last time we made biscotti I was a little disappointed. I felt like we needed more flavor…WELL TA-DAH… that is what Chef Brads Twice- Baked Biscotti is. It has orange zest, orange juice, and anise seed in it. Although I do have to say that I thought the texture of the first biscotti was better than this one. All in all I did like this recipe, and because of the orange and anise seed it wasn’t just plain-jane Biscotti. However I think that next time I am going to dip it into melted white chocolate which will only make it better!

 Round up all of your ingredients.

Now I couldn’t find crushed Anise Seed, in fact it was pretty hard to find Anise Seed in general. So not only was I able to find just Anise Seed, but I was able to finally get a mortar and pestle. I seriously felt like I was Julia Child, I’m still so excited about it! But just put my silly imagination aside, pour your anise seed into the mortar, and grind it.

(I won’t lie, it was really fun to use my new toy.)

 Next I got my oranges and zested them. I have to warn you though, PLEASE watch your fingers when zesting! I accidentally zested a little bit of my finger and it didn’t feel too good!

Next combine your sugar, butter, crushed anise seed, orange juice, zest, & vanilla and mix well.

Then beat in your eggs

Add in your WonderFlour and baking powder and mix well.

Note: I made a half batch which was more than plenty. But when adding the WonderFlour I had to add five cups because Chef Brad said that the dough should not be sticky. Well, it took me five cups to not be sticky…something to think about when making your Italian Biscotti.

 Now add in the nuts of your choice and mix into your dough. (I chose pecans because that’s what I had in my pantry!)

Dump it out of your mixer and roll it into a ball, cover, and refrigerate for at least two hours.

 Remove from the fridge

Now form two loafs on your pan, as long as the pan and 2-3 inches wide and about ½ inch thick.

As you can see my measurements may be a little off. Bake for 20 minutes at 375 degrees then remove and cut –like in our last Biscotti recipe.

Replace back on the pan and bake for another 10 min. (Hence the term, TWICE BAKED Italian Biscotti.) Remove and let it cool and ENJOY!

So Until Next Time…

Whole Grain Chocolate Chip Cookies

Well a couple of weeks ago we made Chef Brad’s Top Secret Cookie Dough and it was very good. However, I think I liked this recipe more. I won’t say a lot better because I really liked the last one, but I liked this one a lot too! And to be honest, I think you will to. These cookies were moist and had a great taste. And unlike my last few attempts at chocolate chip cookies, these didn’t turn out to be big cow pies!

 I started by getting all of the ingredients together.

Then creamed the sugars and butter.

Next I added the eggs and vanilla.

Now is where you add in all of your remaining ingredients except your chocolate chips. Blend well, then add in your chocolate chips!

Scoop out your cookies.

Bake at 335 degrees for 10-15 min.

Let them cool and eat, or just eat them right off the pan.

So until next time…


Mango Pineapple Cream

In the back of Chef Brads cook book there were some drink recipes. And even though I am seriously in love with food, drinks come in close second. I figured it was about time to try my hand and palette at one. How does Mango Pineapple Cream sound? Yes I thought fantastic too! It was actually pretty good, however the only change I would change is to either chuck some ice in the blender along with the drink making it into a slushy, or I would serve it over ice. (I think I would rather make it into a slushy but this tasted very good!) I would really recommend this drink because it was quick, easy, and good!

 Gather your FEW ingredients.

Cut your fruit into chunks.

(Mango on the left and Pineapple on the right)

Then put all of your ingredients into the blender.

And blend away, pour it into a glass, and enjoy!

So until next time….

Twisted Doughnuts

Okay I was really excited to make these doughnuts. I had a hard time twisting them the way that Chef Brad describes in the book, so I just made my own up! It was probably because I had just woke up and wanted to surprise my husband with breakfast. While it was a surprise, I have to admit it was not a very good one…in fact he only ate one bite and then threw the rest away! It’s not that it was a bad recipe, but it really doesn’t taste like a doughnut. It’s almost more like a bread dough. It wasn’t fluffy like glazed or frosted doughnuts, yet it wasn’t like a cake doughnut either! It was just a wheat dough tossed in the fryer and sprinkled in powdered sugar. To be completely honest, I wouldn’t make these again. BUT he has other doughnut recipes in his book, so no crying yet because I have all of those to try!


Round up your ingredients

Cream the Butter & Sugar

Then add the eggs, milk, vanilla, nutmeg, salt & baking powder.

Slowly add in the Wonderflour and knead it until it pulls away from the side of the bowl.

Turn the dough out, wrap it up, and let it rest in the fridge over night. The next morning cut it into pieces and then roll out. Twist in whatever manner you feel like!

Heat up your fryer and drop them in.

Remove them when they turn golden and let the oil drain off.

Roll in powdered sugar and eat!

Like I said I would not make them again, but hey try everything once I say!

So until next time…


Sticky Toffee Pudding

I really loved this recipe! I was hesitant when I saw that I would be cooking with dates though. Honestly I’m not a big date fan, but low-and-behold I really really liked this this “pudding”. Correct me if I’m wrong, but this was more of a cake and not really a pudding. I’m not exactly sure why it’s called sticky toffee pudding and not sticky toffee cake. If anyone else knows then please explain it to me! Call it what you like, cake or pudding…I LOVED IT, as did my husband and mother and everyone at my husband’s work. This is definitely a keeper so let’s talk Sticky Toffee Pudding!

Gather up your ingredients.

Start by bring your dates to a boil in a cup of water and baking soda until the dates are mushy.

Then cream your butter and sugar.

Now beat in your eggs and flour and vanilla.

Pour your date mixture into your flour mixture.

Pour mixture into your greased pan. Chef Brad suggests an 11×7. However, I had to use a 9×13 and bake for 35-45 min in an oven at 350.

Once the cake is done let it cool. While cooling it’s time to make the sauce…CONFESSION TIME! I doubled the sauce…you can never have too much delicious caramel sauce!

 Start by melting your butter. Add your brown sugar, and heavy cream.

Heat the sauce until it thickens.

 Now cut the cake into portions and pour the part of the sauce over all the cracks until it fills them all!

I saved the rest of the sauce to pour over and heat it up later, oh it was soooo good!

So Until Next Time…





Blueberry Coffee Cake

I am going to be brutally honest here…the Raspberry Coffee Cake is AMAZING. However, the Blueberry Coffee Cake that I made today was much less pleasing. I think this recipe turned out more like a plain old coffee cake and I would rather eat the raspberry coffee cake. In my opinion this cake was really dry and just didn’t have a good taste. But remember that is just my opinion, you might love it so please please try the recipe and let me know what you think!

So let’s get started.

Combine your popped amaranth, WonderFlour, sugar, baking powder, cinnamon and salt.

In a separate bowl mix the oil, milk, eggs, and vanilla.

Now combine the dry and wet mixtures.

Pour the batter into a greased 8×8 pan.

Now to make the topping. Combine sugar, cinnamon, blueberries & chopped pecans and then sprinkle over the top of the batter.

Bake at 350 Degrees for 40-50 minutes.

Please don’t let my review stop you from trying this cake out! Like I said, you may think it’s to die for. If you do, please let me know about it!

Until next time…


I’ve always heard about Biscotti and all I have ever thought is that they were EXTREMELY DRY cookies that looked like something I would feed to my dog…Well that is if my husband ever comes to my way of thinking and caves in and we get one! But all that put aside, I made Biscotti and it wasn’t too hard. In all honesty it really wasn’t too bad. I think if I had a big cup of Hot Chocolate to dip it in I would have liked it much better. My mom on the other hand ate at least four pieces! I think the only thing I would have changed would be to add some sort of flavor to it like a White Chocolate Orange Biscotti, or Cherry Almond Biscotti. Maybe next time I will drizzle some chocolate over it…mmmmm, so many possibilities! Feel free to try it on your first go-round. But for now we are making Biscotti, so gather your ingredients.

Combine the dry ingredients

And set them aside…Mix your wet ingredients

Add your wet to your dry and mix well

Dump your dough out of the bowl and shape into two loafs about 12 x 3 x 1 ½  inches

 Bake the loaves at 350 degrees for 30 minutes. Once baked cut the loaves diagonally in ½ inch slices, flip them down, and bake for 12 min.

Then flip and bake for another 10 min or until dry and crisp.

These really didn’t turn out bad, and I think next time I will add a little treat like chocolate, or maybe a nice dried fruit…honestly the possibilities are endless! Give them a try and let me know how it turns out – if you liked it, or if you enjoyed it just the way it is.

Until next time …

Raspberry Coffee Cake

Okay so the other day I might have said how the White Chocolate Brownies were my favorite. Let me clarify that statement by adding…SO FAR! They were my favorite up until that point, but I think I may have found a replacement. The Raspberry Coffee Cake is SO great! It’s actually more like a jiggly cheese cake rather than a coffee cake. I really liked this recipe, the only thing I would change next time I make it, (and this will definitely be one that I make again) is I would decrease the amount of crust it calls for and double my raspberry filling. Now let’s get going.

 Gather your ingredients

Combine your Wonderflour and sugar and then cut in your butter.

Set a cup of the mixture aside to use later in the process.

Next blend your egg, sour cream, almond, baking soda, baking powder & salt.

Add your egg mixture to the Wonderflour mixture

After mixing all that together press it into your greased spring form pan on the bottom and at least two inches up the sides.

Beat your cream cheese, sugar, and egg until very smooth and spread it over your crust. Then spoon your preserves over the top of the cream cheese mixture. Just as a side note, I also doubled the jam that I spooned over the top.

Sprinkle your reserved crumb mixture over the top and then your sliced almond over the top of that.

Bake for 45-50 minutes then remove and let cool before popping the pan.

Gobble this up fast because if you don’t, your family and friends will for sure!!!

Until next time…


White Chocolate Brownies

I just have to start by saying…I LOVED THIS RECIPE… Like A Lot!!! It is honestly one of the best WHITE CHOCOLATE BROWNIES recipes I have ever made. They are thick, buttery, chocolatey, and topped with white chocolate and cream cheese Heath Bar frosting. This is a MUST recipe. My husband took these to a bachelor party and he told me they were an instant hit! One friend ate six of them!  Okay I can’t stop raving about them, so I guess I better just get to the recipe…

 Gather your ingredients

Whisk eggs and vanilla together.

Melt your white chocolate chips and your butter together.

Now add your egg mixture to the melted mixture.

I’m always worried about scrambling my eggs, so I tempered my melted mixture slowly into my eggs mixture so that it would not happen, but it’s your call.

 Now add all the other ingredients and mix together.

Pour into a jelly roll pan and bake at 350 for about 40 min.

Remove from oven and let cool for at least two hours before frosting and cutting.

Now is the time to get your ingredients ready for the BOMB of all frostings!

First melt the butter and white chocolate together.

Put your cream cheese, half and half, vanilla, and now your melted butter/chocolate mix in a food processor and mix it all together.

Dump your Heath pieces and powdered sugar into the processor and mix until well combined.

The last step is to spread that amazing frosting all over the cooled brownies!

Finally…EAT THEM! One at a time, but keep some milk nearby for good measure.

Until next time…

Top Secret Cookie Dough

Every one dreams about making the perfect Chocolate Chip Cookie…I had that dream once, until I tried making them for the first time and my husband told me that they looked like cow pies! They came out way too flat and he told me that I should stick to my sugar cookies. So when I saw this recipe I was looking to redeem myself. And seeing that Chef Brad had shared his “Secret” cookie dough I knew I had to make it and I was hoping that it would definitely make up for the last time.  ***Spoiler Alert***  IT DID!!!  Let’s face it – even if you make really good chocolate chip cookies, these are super terrific cookies!  Plus, the 5 cups of WonderFlour balances out the pound of butter. What I’m trying to say is that they taste good and the healthy stuff cancels out the “bad” stuff. Basically they equal zero calories…Don’t you agree? Well now on to the good stuff…

 Gather your ingredients

Start out by whipping your butter and your sugar until it’s fluffy and creamy.

Add the eggs & vanilla and blend well.

  Next add the dry ingredients & CHOCOLATE CHIPS. You know a recipe is GREAT when it calls for way more than 2 cups of chocolate chips! Blend it all together.

Scoop and place on a pan & bake for 10-13 minutes @ 350 degrees.

Chef Brad says that the cookies are better if left slightly under cooked because they will remain soft when cooled. I have to say that I agree they do.

I have to say that these cookies taste fantastic and they looked great! And just in case my husband is reading this…They DID NOT look like cow pies. Also I know he loved them because he ate almost all of them!

Until Next Time….