Triple Chocolate Bailey's Biscotti

Finally....the biscotti I meant to blog about the other day when I got sidetracked by the really cool pizza made out of cauliflower and ended up blogging about that instead.

This is probably my favorite biscotti.

In general, I am not particularly fond of biscotti. It's too crunchy.

Cookies should be soft and squishy.

Don't argue. You know I'm right.

I do enjoy this one though, especially when I have it with hot chocolate.

Plus, the triple chocolate and Bailey's don't hurt either.

Triple Chocolate Bailey's Biscotti

Ingredients

2 1/2 cups flour

3/4 cup baking cocoa

1 Tbsp baking powder

1/3 cup mini chocolate chips

pinch salt

1/2 cup butter, room temp

1 1/3 cup sugar

3 eggs

2 Tbsp Bailey's Irish Cream

1/4 cup white chocolate

Directions

Preheat oven to 350. Line cookie sheet with parchment paper.

In a medium bowl, whisk together flour, cocoa, baking powder, mini chocolate chips, and salt. Set aside.

In a large bowl, beat together butter and sugar until creamy. Beat in eggs and Bailey's until well combined.

Stir the dry ingredients into the wet ingredients using a wooden spoon. Dough will be very thick and fairly sticky. If it is too dry and not coming together, add a little more Bailey's - about 1 Tbsp at a time - until it comes together.

Divide dough in half and form 2, 12 X 3 logs. (See photo below)

Before going in the oven.



Have a bowl of water nearby as it is helpful to dip your hands in to prevent the dough from sticking to you too much.



 Bake at 350 for 30 minutes. Remove from oven and let cool about 4 - 5 minutes.

After going in the oven for 30 minutes.

Using a serrated knife, slice logs into 1/2 inch slices and place, cut side down, back on cookie tray.

Place back in oven for an additional 10 minutes.

Remove from oven and gently flip all the cookies to their other side.

Place back in oven for a further 10 minutes.

Remove cookies and let cool on tray on wire rack.

While cookies are cooling, place white chocolate into a microwave safe bowl and microwave in 20 second increments until chocolate is melted. Drizzle over cookies.

(I drizzle the chocolate while the cookies are still on the parchment paper on the cookie tray as it makes for easier clean up)

As biscotti go - these are pretty tasty.

I think I am more in love with the "idea" of biscotti compared to actual biscotti. I can't get past the crunchiness.

I just think they look so pretty and make really good gifts to people who drink coffee or tea.

Cauliflower Crust Pizza

I was actually planning on blogging about Triple Chocolate Baileys Biscotti today. I had the photos ready to go and everything.

But...then I saw this curious sounding recipe on Pinterest.

By the way, if you haven't checked out Pinterest by now, you really shouldn't.

Seriously.

Don't do it.

It will suck up your time and leave you rubbing your eyes saying, "What do you mean it's 4 o'clock in the morning and I'm still sitting in front of my computer?"

Anyway...back to the biscotti. Or rather, lack of biscotti in this blog. (Don't worry I will get to it next time! Update: click HERE!)

This is about Cauliflower Crust Pizza.

Honestly, I have no words to describe how tasty this is. I made everyone in the family try it WITHOUT TELLING THEM what it was made of -- they LOVED it. They had no idea it was cauliflower.

The person that created this is a super genius.

SUPER.

GENIUS.

Here is where I fond the recipe: Eat. Drink. Smile.

Look how deliciously pizza-y it is...

Cauliflower Crust Pizza

(Slightly adapted from Eat. Drink. Smile.)

Ingredients

1 cup cooked, riced cauliflower

1 cup partly skim mozzarella cheese, shredded
1 egg, beaten

1 tsp dried oregano

2 cloves minced garlic

1/4 tsp garlic salt

pizza sauce (~1/4 cup)

 shredded cheese (~1/3 cup)

 additional toppings of your choice

Note - toppings need to be precooked since you are only broiling for a few minutes.

I used:

green pepper

mushrooms

green onion

zucchini

Directions

To "rice" the cauliflower: remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). ** I used a cheese grater as I was a little worried about over processing in the food processor. It worked great.

Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes, stirring gently halfway. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approx 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Line a cookie sheet with parchment paper.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, minced garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. (I did an 8" round and found it worked really well for me - I think 9" might be too thin. But that's going to be a personal preference. Mind you, during cooking my 8" round probably grew to a 9" round on it's own.)

Don't be scared with how it looks now. The transformation is about to begin!

At this point, just before popping in the oven, Beth, from Eat. Drink. Smile recommends brushing with olive oil to help with browning. I simply gave it a light spray with cooking spray and it worked nicely.

Bake at 450 for 15 minutes.

Look how crust-like it is! Eeeeeeeee! It's so exciting!

Is it sad that this is making me so happy?

Remove from oven. To the crust, add sauce, toppings, and cheese. Place under broiler at high heat just until cheese is melted. Approx 3 - 4 minutes.

Sooooo yummy.

Okay. Three things about this recipe.

1. It is a little tricky to pick up and eat. It doesn't get crunchy like a traditional pizza does. You may have to break out the forks. (I found as soon as it cooled a little bit I could pick it up no problem, it was just a little droopy)

2. It's NOT "pizza" pizza. It's not going to taste like bread. BUT I can almost guarantee that no one will ever guess it is cauliflower. (The kids will never know!) You really do have to try it to believe it.

3. Don't be tempted to double this and make one large pizza with it. The middle will be soggy. (I made the recipe twice to get the 2 beautiful looking pizzas in the photos.) 

I went on the Fitday website and input all of the ingredients in the crust and with my toppings to find out some information on this pizza as compared to a regular cheese pizza with veggies of the same size (8").

Here is what I was able to figure:

Cauliflower Pizza - 502 calories, Cheese Pizza - 855 calories

Cauliflower Pizza - 18 carbs, Cheese Pizza - 109 carbs

Cauliflower Pizza - 42 gr protein, Cheese Pizza - 33 gr protein

Cauliflower Pizza - 31 gr fat, Cheese Pizza - 32 gr fat

For the Cauliflower Crust ON IT'S OWN - it is 380 calories. That's it!

So, basically, you can eat a whole 8" cauliflower pizza for 500 calories!!!

Am I the only one that thinks that is amazing?

And, ummm.... from 109 carbs to ONLY 18! How is that possible?

I am pretty sure I couldn't eat a whole one. I had half of one for dinner with some salad and I am stuffed. It is very rich with all that cheese!

UPDATE:  I made a chicken and spinach pizza and just wanted to share some photos! It looked (and tasted) so yummy!

A little pizza sauce, some chopped onions, chopped tomato, chopped spinach, and some pre-cooked, chopped chicken.

Isn't it pretty?

Yes, I think pizza is pretty.

And - I still can't believe that the entire pizza is only 500 calories. *Boom* Mind blown.

I just want to end with a disclaimer. The nutritional info above was estimated using the Fitday website and should not be taken as gospel.

Like this recipe? Check out our Spicy Valentine Cauliflower Hearts.

Be sure to head over to Carole's Chatter for some fantastic links!

Delicious Plain Cupcakes Stuffed With Pecan Pie

I wasn't sure what to title this blog today. The recipe I am going to be posting is for the "plain" cake, but I hate calling it "plain" cake because it is anything but.

It is moist, and tasty, and really easy to make.

I suppose I could call it a vanilla cake as there is vanilla in it and the flavor is influenced by the vanilla.

Okay... from now on it will be known as a vanilla cake.

It was only called "plain" cake because that is what the ancient cookbook that lives in my mother's cupboard calls it. This is one of the only recipes that I don't actually tweak.

At all.

Seriously.

That is really weird for me.

Anyway, Sue wanted to make something a little unusual for a dinner party she was having and decided to make the vanilla cake into cupcakes with a mini pecan pie baked inside.

We got the idea from the Baked In A Cake website. If you haven't checked out that site we highly recommend you do. It is really cool to see all the different things you can bake in a cake and/or cupcake.

Delicious Plain Cake

(aka: Vanilla Cake)

Ingredients

1/2 cup milk

2 Tbsp butter

2 eggs

1 cup sugar

1 tsp vanilla

1 cup flour

1 tsp baking powder

pinch salt

Directions

Preheat oven to 350. Spray an 8 X 8 pan with cooking spray (or line 12 muffin tins with cupcake liners)

Heat milk and butter over medium heat until butter is melted. Remove from heat.

Beat together; eggs, sugar, and vanilla. Beat in flour, baking powder, and salt.

Slowly beat in hot milk. Mix until well combined.

Pour into prepared pan (or muffin tins).

Bake at 350 for approx 20 minutes. Toothpick inserted near center should come out clean.

Now....if you want to make the oh so delicious cupcakes pictured above with the pecan pie in the center this is all you need to do:

Make the batter for the cake as listed above. When you get the point where you are filling the cupcake liners only fill them 1/4 of the way full. Gently place an already baked mini pecan pie into the batter and then cover with more batter.

(Sue and I also tried some chocolate covered caramel and pecan chocolates in the cupcakes)

Continue to bake as usual. Instead of checking for done-ness with a toothpick just wait until the top is golden brown. If you want to use a toothpick, remember to check on the side of the cupcake or you will get the pie.

We decided to frost them with whipped cream instead of a heavier frosting as they are quite sweet with the treats in the middle.

Note - do remember to use cupcake liners. You do NOT want to have to scrape these out of your pans.

The pecan pie is topped with whipped cream and a pecan, the chocolate covered caramel and pecan chocolate is unfrosted at the moment. I think a caramel frosting would be amazing on these.

Yes, we cheated and bought mini pecan pies/tarts. It was just faster.

Besides, homemade pecan pies/tarts are so delicious putting them into this cake and eating the two together would make your head explode.

Really.

It would.

Don't try it.

One of the ladies I work with made spice cupcakes with a pecan tarts baked inside. They were really good also. the spice cake really complimented the pecan pie.

If you go to Bake It In A Cake you can see the many, many, many different ideas and combinations.

If you don't want to try the treats baked inside - at least still try the vanilla cake.

It is mmm mmmm yummy.

Beef and Broccoli Stir Fry

I know it seems like I am doing a bunch of posts that are healthy.

"Where are the treats?", you ask.

Don't worry.

Sue and I haven't gone over to the healthy side entirely. I am just trying to eat more vegetables as part of my New Year's resolution. In order to convince myself that vegetables are delicious and worthy of my eating more of them, I have to come up with different ways to cook them.

Plain old boiled broccoli and cauliflower and carrots just don't cut it with me.

I'd rather eat pierogies and chocolate cake.

*Sigh*

Sue always did eat more vegetables than me. She has tummy troubles so she has had to watch what she eats for a few years. When I do want to eat a good veggie dish I usually would go to Sue's house.

But, not anymore.

I'm a true blue veggie cooker now. This dish is my proof. Who knew a little sauce on some broccoli and beef would turn into heaven on a plate.

A healthy plate, even...

Beef and Broccoli Stir Fry

Ingredients

1/2 head broccoli

1 medium steak

1/2 inch fresh ginger

2 Tbsp cooking oil

1/4 cup onion, sliced

 Steak Marinade

2 Tbsp soy sauce

1 tsp sugar

1/4 tsp pepper

1/2 tsp sesame oil

1/2 tsp vinegar

2 cloves garlic, minced

Stir Fry Sauce

1 Tbsp Oyster Sauce

1/2 Tbsp soy sauce

1/4 tsp pepper

3 Tbsp water

1/2 Tbsp cornstarch

Directions

Break broccoli into florets. In a medium saucepan, bring broccoli to a boil and cook for only 2 minutes. Drain and set aside.

Thinly slice the steak.

Mince or grate the ginger.

Combine Steak Marinade ingredients in a bowl and add the steak. Set aside.

Combine all the Stir Fry Sauce ingredients in a bowl or measuring cup, whisk together well.

Once all the prep work is done, heat a large pan or wok with the 2 Tbsp of oil over medium high heat.

When oil is hot, add the ginger and onion. Cook and stir for about 1 minute.

Add the marinated beef. Try to spread it out to avoid overlapping pieces. Let it cook on one side until almost done. Use a flipper to flip the beef and then add the broccoli as well.

Cook until beef is done and broccoli is heated through.

Remove the beef and broccoli mixture to the saucepan you cooked the broccoli in.

Pour the Stir Fry Sauce ingredients into the hot wok (or pan). Stir the sauce in the wok until it thickens and then dump the broccoli and beef back into the sauce. Stir to coat.

This was really tasty served with some jasmine rice (or regular rice for that matter - I just like jasmine). This made just enough for 2 servings. And, by servings I mean actual servings, not however-much-I-can-eat-is-a-serving servings.

We're sharing over at Carole's Chatter. Be sure to stop by and say hi! 

Spicy Cauliflower Crunchies

So..okay...I admit it. I have joined the New Year's resolution bandwagon.

I know some people get upset at the thought of New Year's resolutions. So, for those of you who don't believe in them - don't think of this recipe as a New Year's resolution keeper helper thingy (yes, I am quite articulate, thank you for noticing.). Think of this recipe as a delicious side dish to your meal.

I think you could have this instead of potatoes or rice with a nice steak or chicken breast and a spinach salad or some other accoutrement. (I actually said "accoutrement" with a french accent, in case you were wondering. To make up for the whole "resolution keeper helper thingy" statement earlier.)

BUT...

For those of you who ARE on the New Year's resolution bandwagon....

Here is a great dish for quelling those hunger pangs. (Oooh..."quelling" I'm really using the big words now...)

Eat it with your dinner or try it as a snack instead of popcorn or candy whilst watching movies. ("Whilst"... I'm just showing off now)

As far as I have been able to figure out I think approximately 1 cup of this is equal to about 40 calories. Don't quote me on that but I think it is pretty close.

Spicy Cauliflower Crunchies

Ingredients

1/4 tsp curry powder

1/2 tsp cumin

1/2 tsp chili powder

1/4 tsp salt (or less)

1/4 tsp black pepper

1 tsp brown sugar

1 head cauliflower

Directions

Preheat oven to 400. Spray a cookie sheet with cooking spray (or 9 X 13 pan).

Mix spices together in a small bowl.

Break cauliflower into small florets and put in a medium bowl. Very lightly spray with cooking spray. Sprinkle with spices and toss until well coated.

Spread out on prepared cookie sheet or 9 X 13 pan.

Bake at 400 for about 20 minutes, stirring at about the 10 minute mark.

You want your cauliflower to be cooked but not soggy. There should still be a bit of crunch to it.  

I really enjoyed the flavors in this dish. It is fast and simple but it left me feeling like I had actually eaten something that wasn't "healthy food".

Believe me, fooling my brain into thinking that plain old cauliflower is delicious and I need to eat it instead of delicious mashed potatoes with gravy is not that easy. I need all the help I can get.

But just adding these few spices, it really turns plain old cauliflower into a fantastic side dish. One that does not leave you feeling deprived at all.

Whether you are following through with your resolutions or are just looking for an exciting new way to serve up some veggies - I hope you give this a try.

Slow Cooker Turkey Chowder and Easy Buttermilk Biscuits

Sick of turkey yet?

We actually haven't had that much turkey this holiday season. We had it for Christmas dinner and then wrapped up the leftovers and froze them.

I figured now was a good time to break out some of the turkey and make soup. Our mom was feeling under the weather with a sore throat and, I figure,  if chicken soup is good for you then turkey soup must also be good for you.

I like making soup.

It's very forgiving. You can add basically whatever ingredients you want without the fear of it exploding everywhere.

Okay, unless you add something that would purposely explode.

But then you are just asking for trouble....

Anyway, what goes better with a hot bowl of creamy chowder than a fluffy biscuit?

Nothing.

Nothing goes better.

It's true.

Slow Cooker Turkey Chowder

Ingredients

1/2 Tbsp butter

1/2 cup onion, chopped

2 large carrots, peeled and chopped

4 medium potatoes, cubed

2 cups turkey, chopped

2 cups hot water

2 cups milk

1 pkg (25gr) turkey gravy

1 can corn (about 1 cup or so)

1 tsp poultry seasoning

1 Tbsp Oh! So Garlic (optional)

1/2 cup peas, frozen

Directions

Preheat a large slow cooker on high. Add butter and onions. Let sit, covered, in slow cooker while you prepare the rest of your ingredients.

Chop your carrots, potatoes, and turkey. Add to slow cooker with the 2 cups of hot water.

Whisk together the gravy mix with the 2 cups of milk until smooth and lump free. Microwave about 1 minute to heat milk. (You don't want to pour cold milk into the slow cooker, it will cool the temperature and take longer to reheat) Pour into slow cooker and stir to combine.

Add in the corn, poultry seasoning, and Oh!So Garlic (if using). Stir.

Cover and cook on high for approximately 2 - 3 hours. (My slow cooker is a monster so I checked it about every 40 minutes to see how things progressed. It took 2.5 hours to cook thoroughly) The potatoes and carrots just need to be cooked until they are tender. Stir in the frozen peas and let sit in slow cooker about 5 more minutes to cook the peas. Turn to warm while you prepare the biscuits.

Easy Buttermilk Biscuits

Ingredients

2 cups flour

1/2 tsp sea salt

4 tsp baking powder

1/4 tsp cream of tartar

2 tsp white sugar

1/2 cup butter, chilled & cubed

3/4 cup buttermilk

Directions

Preheat oven to 450. Line a cookie sheet with parchment paper.

In a large bowl, whisk together flour, salt, baking powder, cream of tartar, and sugar. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients and pour in the buttermilk.

Stir until dough begins to pull together then turn onto lightly floured surface. Press dough together and then roll out to 3/4 inch thick. Cut with sharp edged cookie cutters. Place on prepared cookie sheet.

Bake at 450 for 10 minutes, or until golden.

The secret to really light and fluffy biscuits is to not over work the dough. Handle it as little as possible!

So, there you have it, the perfect recipe to use up the last of the leftover turkey.

Or, even if you don't want to make the turkey soup, the biscuits are AMAZING! So soft and fluffy!

Our mother likes to have a biscuit with butter and Rogers Golden Syrup for dessert.

I prefer peanut butter on mine.

Dad goes for the butter and jam biscuit dessert.

As for Sue....yup, she isn't a huge fan of biscuits.

*Sigh*

Be sure to check out Carole's Chatter for lots of tasty links!