Grandma’s Biscotti

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Grandma’s Biscotti | Bakewell Junction

I’m a big fan of family recipes, they’re great to share from generation to generation.  This one isn’t from my family though.  Michelle from Brown Eyed Baker shared her Grandmother’s recipe much earlier this year and I knew it would be a great recipe for holiday baking which just around the corner.  I also followed some tips I’d seen here.  I hope you enjoy this recipe with your family too.

I couldn’t easily find the butternut flavor but I found LorAnn Professional Kitchen Butter Vanilla Bakery Emulsion at my local Walmart and figured it would work well and it did.  The emulsion is used one for one to the extract so there’s no amount adjustment.  If you find the LorAnn Oils, use only 1/8 to 1/4 of the required extract amount as the oils are much stronger.

Although this is the first time I made these cookies, I got a few impressions.  When I was mixing the dough, it reminded me of my Grandmother’s pizzelle dough.  While I was eating a few, I was reminded of Stella D’Oro Breakfast Treats and Roman Egg Biscuits.  The cookie just felt familiar.

As the cookies were cooling, my husband swiped one off the racks and said they smelled like Christmas.  The cookies are perfect with coffee or tea and I found them to be a bit addicting.

Join us for the third week of 12 Weeks of Christmas Treats.

Brenda from Meal Planning Magic hosts 12 Weeks of Christmas Treats and I hope you’ll join us this year.  I’ve participated for the last two and had a great time each year.

Enjoy!

Grandma’s Biscotti

Yield:  six dozen biscotti                 Cook Time:  40 minutes

Ingredients:

• 8 cups flour
• 4 teaspoons baking powder
• 6 eggs
• 1 1/2 cups sugar
• 1 cup oil (I used olive oil)
• 1/4 cup milk
• 1 tablespoon butternut flavoring (I used LorAnn Professional Kitchen Butter Vanilla emulsion)
• 2 cups chopped walnuts (optional) (I skipped the nuts)
• powdered sugar for sprinkling, if desired

Step 1:  Mix together flour and baking powder in a large bowl and set aside.  Add eggs and sugar to a stand mixer bowl.  Beat three minutes until the mixture becomes a light in color.  Beat in the oil, milk and flavoring.  Scrape down the sides of the bowl as needed to ensure the ingredients are incorporated evenly throughout.  Add the flour mixture in small increments with the speed on low until all the flour is just incorporated.  Be sure not to over mix.  Fold in the nuts with a spatula as needed.

Step 2:  Since the dough was pretty sticky, I put it in the refrigerator for 45 minutes before shaping it.  Line two cool cookie sheets with parchment paper (I put these in the fridge too while the dough cooled).  Divide the chilled dough into four pieces, taking care to keep them as equal as possible.  I missed on this one, so my logs weren’t all the same width.  Shape each piece of dough into nine by three inch logs.  Place the logs on the cookie sheets along the short side, two per sheet.  Bake the first sheet in a preheated 350 degree oven for 20 to 25 minutes.  Cool in the pans on racks for at least 15 minutes.  Repeat with the second sheet.

Step 3:  While the second baking sheet is cooling, slice the logs from the first baking sheet diagonally into 1/2 inch slices.  Use a sharp knife; I used a serrated knife.  Preheat the oven to 375 degrees.  Stand up a cooling rack on the first lined baking sheet.  Place the cut cookies on their side on the rack.  Since the cookies are cut side down, not all of them will fit on the rack.  By baking them on the rack, the air circulates around them and you won’t need to flip them during the second baking.  Bake the sliced cookies for 10 to 15 minutes.  Remove from the oven and cool on racks.  Repeat for remaining cookies and logs.  Since the cookies aren’t as sweet as most cookies we’re used to, you can sprinkle with powdered sugar before serving or you can dunk into your coffee.

Storing:  Store in a sealed plastic container for a few weeks.

Enjoy!!!

Recipe adapted from Michelle at Brown Eyed Baker.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

You can find out all about the 12 Weeks of Christmas Treats by clicking here for more information and details about joining in.
If you’re a blogger, be sure to check the guidelines, join the challenge and then link up your own post each week.

And everyone, don’t forget to check out all the recipes at Meal Planning Magic for even more inspiration!

Root Beer Float Cookies

Root Beer Float Cookies | Bakewell Junction

I have so many recipes pinned from my favorite bloggers that I want to try.  I think I’ll be a hundred years old by the time I try them all.  I’m sharing this one that I’ve wanted to make for a few months now from Joan at Chocolate, Chocolate and More.  My cookies turned out bigger than Joan’s did and I don’t think there was enough of a root beer flavor so the next time I make them I’ll add another teaspoon of flavoring and double the filling.  The cookies were delicious otherwise.

I think this would be a great recipe for Christmas cookie sharing and since this is the first week of 12 Weeks of Christmas Treats, it’s perfect timing.

Brenda from Meal Planning Magic hosts 12 Weeks of Christmas Treats and I hope you’ll join us this year.  I’ve participated for the last two and had a great time each year.

Enjoy!

Root Beer Float Cookies

Yield:  20 cookie sandwiches                 Cook Time:  8 to 12 minutes

Ingredients:

Cookie Dough:

• 3 1/4 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 2 teaspoons root beer concentrate (add an additional teaspoon, optional)
• 2 cups light brown sugar
• 2 eggs

Filling:

• 2 tablespoons butter, softened
• 2 tablespoons shortening (I substituted butter)
• 2 cups powdered sugar
• 1 teaspoons vanilla extract
• 1 to 2 tablespoons cream or milk

Step 1:  For the cookie dough:  Preheat oven to 350 degrees.  Mix together flour, baking soda and salt in a medium bowl and set aside.  Cream butter and root beer concentrate (shake before measuring) for about four minutes.  Gradually add sugar and beat another two minutes.  Scrape down bowl as needed.  Beat in eggs one at time; ensuring that each is completely combined before the next is added.

Step 2:  Add flour mixture in small batches until incorporated.  Portion the dough into 40 equally sized portions.  Drop onto a parchment lined baking sheet about two inches apart.  Flatten the tops of the cookie slightly.  Bake in preheated oven for 8 to 12 minutes.  I needed to bake for 12 minutes to cook completely.  Cool 5 minutes, then transfer to cooling rack.  Repeat for the remaining dough portions.

Step 3:  For the filling:  You can double the amounts if you want a thicker filling.  As the cookies cool, beat butter and shortening (if using) in a medium bowl.  Beat in the vanilla extract.  Mix in the powder sugar slowly so as not to have it flying all over the place.  Add 1 tablespoon of the milk or cream before completely adding the powdered sugar if the mixture becomes too dry.  Based on desired consistency, add up to 1 additional tablespoon of milk or cream.  Since I wanted a thick filling, I used the least amount of milk possible – about 1/3 tablespoon.

Step 4:  Pair similar sized and shaped cookies.  Divide the filling into 20 portions.  Spread a portion on the bottom of one cookie pair and top with the other cookie of the pair.  Repeat for all the cookie pairs.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Recipe adapted from Joan at Chocolate, Chocolate and More.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

You can find out all about the 12 Weeks of Christmas Treats by clicking here for more information and details about joining in.
If you’re a blogger, be sure to check the guidelines, join the challenge and then link up your own post each week.

And everyone, don’t forget to check out all the recipes at Meal Planning Magic for even more inspiration!

Peach Brandy Pound Cake with Peach Brandy Glaze

Peach Brandy Pound Cake with Peach Brandy Glaze | Bakewell Junction

Today I’m sharing another great dessert that I made for my family who visited on Labor Day weekend.  This is an easy pound cake that really packs a punch with all the layers of flavor that are included in it.  My cousins were wowed by the flavor and the lovely thick glaze.  I usually keep the glaze as thick as possible because I love the thicker cake to icing ratio.  This is definitely a recipe that I’ll be making again.

Enjoy!

Peach Brandy Pound Cake with Peach Brandy Glaze

Yield:  1 large bundt cake                 Cook Time:  1 hour 20 minutes

Ingredients:

Batter:

• 3 cups unsifted flour
• 1/2 teaspoon baking soda
• pinch of salt
• 1 cup (2 sticks) butter, softened
• 3 cups sugar
• 6 eggs
• 1 cup sour cream
• 2 teaspoons rum
• 1 teaspoon orange extract
• 1/4 teaspoon almond extract
• 1/2 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1/3 cup peach brandy

Peach Brandy Glaze:

• 1/3 cup butter, melted
• 2 cups powdered sugar
• 1 1/2 teaspoons vanilla
• 1 1/2 tablespoons peach brandy
• 1/2 to 2 tablespoons water

Step 1:  For the batter:  Mix together flour, baking soda and salt in a medium bowl and set aside.  Cream butter for about four minutes.  Gradually add sugar and beat until light in color.  Beat in eggs one at time; ensuring that each is completely combined before the next is added.

Step 2:  Add flour mixture in three batches, alternating with two batches of sour cream.  Stir in the rum, peach brandy and extracts until incorporated.

Step 3:  Prepare a large 14 cup, 10 inch bundt (or tube) pan by spraying liberally with cooking spray and coat with flour.  Pour batter evenly in to the pan.  Bake in a preheated 325 degree oven for 1 hour and 15 to 20 minutes.  A toothpick inserted in the center comes out clean when done.  This cake will bake to the very top of the pan, so you could set aside some of the batter for 2 to 3 cupcakes to be baked separately.

Step 4:  Cool cake on a rack for 15 minutes.  Remove the cake from the pan and cool completely on a rack.

Step 5:  For the glaze:  As the cake cools, combine powdered sugar and melted butter in a medium bowl.  Stir in the vanilla.  Stir in the peach brandy.  Stir in 1/2 tablespoon of water.  Based on desired consistency, add up to 2 additional tablespoons of water.  Since I wanted a thick glaze, I used the least amount of water possible.  Note that the glaze will thicken quickly as it cools.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Cake recipe slightly adapted from a co-worker’s hand written recipe, original origin unknown.
Bundt Cake Glaze adapted from Desktop Cookbook, Bundt Cake Icing / Glaze.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Remember September 11, 2001

The above pictures are from the 9/11 Memorial site showing where my cousin’s name is located on the memorial.

Every year I take a day off to remember September 11th.  I watch the memorial show hosted by Fox 5 which includes the reading of the names.  What do you do to remember?

Here are some sites that have poignant messages and pictures:

• September 11, 2001
• Remember September 11, 2001
• 9/11 Memorial Guide

We must never forget.  I know I never will.  Will you remember?

Chocolate Chip Cookie Dough filled Chocolate Sandwich Cookies

Chocolate Chip Cookie Dough filled Chocolate Sandwich Cookie | Bakewell Junction

I had heard that there was a new chocolate chip cookie dough filled version of the original Oreo.  I hadn’t been able to find any in the local stores until finally a couple of weeks ago the A&P had them on sale.  I bought two packages and brought them home thinking I would just devour them.  I waited until my hubby was home, so we could try them together.  Well, we were so disappointed.  I wasn’t thrilled and the hubby didn’t like them.  I put them in the fridge and the hubby thought they tasted a little better but he still wouldn’t buy them again.  I set out to find a homemade replacement and failed but still found a really great cookie.  The cookies weren’t crisp enough to replace Oreos.

This cookie is chocolatey and you get to make the filling as thick as you want it.  I made them for my cousins’ visit over Labor Day Weekend and they loved them.  I promise you will too.  I barely had a chance to take a picture before they were gone.

Enjoy!

Chocolate Chip Cookie Dough filled Chocolate Sandwich Cookies

Yield:  20 cookie sandwiches                 Cook Time:  8 minutes

Ingredients:

Dough:

• 1 1/4 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

Chocolate Chip Cookie Dough Filling:

• 1 1/4 cups flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup sugar
• 3/4 cup brown sugar
• 1 – 3 tablespoons milk
• 1/2 teaspoon vanilla extract
• 3/4 cup semi-sweet chocolate chips (I used Ghirardelli’s mini chips)

Step 1:  Line a cookie sheet pan with parchment paper.  Set aside.

Step 2:  Combine the flour, cocoa powder, baking soda and salt in a large bowl.  In another large bowl, beat butter on high for a minute.  Scrape down sides of the bowl as needed.  Beat in the sugars on medium to incorporate.  Mix in egg and vanilla.  Add the flour mixture and mix in on low until incorporated.  Cover dough and transfer to the refrigerator and chill for 30 minutes.

Step 3:  Divide dough in half and return one half to the refrigerator.  For the dough that is out of the fridge, divide it into twenty equal pieces (about 2 teaspoons apiece).  Roll each piece into a ball and place on the cookie sheet in 4 by 5 rows.  Flatten each ball of dough and bake in a pre-heated 350 degree oven for 6 to 8 minutes.  Cool on the baking sheet for 5 minutes.  Cool on racks.  Repeat for the remaining dough in the refrigerator.

Step 4:  Since my cookies weren’t crisp enough after they were completely cool (probably due to the extreme humidity), I pre-heated the oven to 200 degrees and transferred the cookies on the racks into the oven and baked for 20 minutes and let them sit in the oven with the door open until it cooled.  This made the cookies a bit crisp for a short time until the humidity took over.

Step 5:  For the filling:  Combine flour and salt in a medium bowl and set aside.  Melt butter in a medium sauce pan on low heat.  Using a wooden spoon stir the sugars into the melted butter until the butter begins to melt.  Continue stirring until the sugars are mostly melted.  You will be able to tell when that is by tapping the bottom of the pan with the wooden spoon – the crunching sound will be diminished.  Transfer the butter mixture to a bowl and with an electric mixer, cream butter and sugar mixture for about five minutes.  Mix in vanilla and then flour in small batches.  Stir in milk until desired consistency is attained.  Stir in chocolate chips.  Let cool completely.

Step 6:  Divide dough into twenty equal pieces.  Match up cookies based on size.  Place cookie dough between two match cookies and compress so the dough squeezes towards the edges of the cookie.  Repeat for remaining cookies.  Serve chilled.

Enjoy!

Chocolate chip cookie dough filling recipe adapted from Food Network, courtesy of George Duran.  Cookie adapted from Sally’s Baking Addiction.

Tips:  Store in an airtight container in the refrigerator.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.