Last weekend I picked up a special collector’s edition of Taste of Home magazine in BJ’s and was immediately sold! It didn’t matter if they were offering 20% off. I would have paid double as long as I didn’t have to put it down. The food images had my mouth watering and I was inspired to bake for
myself the family that very evening!
I flipped through the entire magazine and tagged my favorites. Everything from Cranberry Rugalach, Blueberry Banana Bread, and Cheesy Sun Crisps to Apricot Coconut Bars and Raspberry Cream Cheese Coffee Cake (which I also made)! After skimming each recipe, I settled on Peppermint Biscotti. The hubby and I are big fans of mint anything, so it was the perfect choice.
With the holidays quickly approaching, I was also in search of a dessert I could make for Christmas Eve. I know, I know; we haven’t even had Halloween yet, but I like to be way ahead of the game! It’s less stressful being proactive! In fact, while everyone is fighting the crowds on Black Friday, I’m usually sitting on my couch, feet up, with a mug of hot cocoa in my hands enjoying the wide open spaces of my living room with the hubby and Alivia curled up next to me. Now that’s what I’m talkin’ about!
With that said, after making these peppermint biscotti’s, I felt like I just moved two steps forward in terms of being “ahead of the game”. They came out so great and delicious that they will be hard to beat. In fact, I may have just decided on what my holiday food contribution this year will be. I couldn’t think of anything more suitable for Christmas especially packaged and served in Frosty the Snowman’s hat! How adorable right?
Now to be fair and give credit when credit is due, a Taste of Home is only the publisher. The cook behind this amazing recipe is the talented Paula Marchesi. You can grab the recipe straight from the Taste of Home website where you will also find more biscotti recipes or by clicking on this PRINTABLE VERSION I typed up just for you!
PEPPERMINT BISCOTTI WITH CHOCOLATE DRIZZLE
PREP TIME: 1 hour / BAKE TIME: 45 minutes (15 minutes for cooling) / MAKES: About 3 1/2 dozen
3/4 cup butter, softened (I used salted)
3/4 cup sugar
3 eggs (I used xlarge)
2 teaspoons peppermint extract
3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed peppermint candies (I crushed with a meat mallet)
2 cups (12 ounces) semisweet or milk chocolate chips (I used Ghirardelli)
2 tablespoons of shortening
1/2 cup crushed peppermint candies
1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff).
2. Divide dough in half. On an ungreased baking sheet, shape each portion into a 12 inch x 2 1/2 inch rectangle. Bake at 350 degrees for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2 inch slices. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.
3. In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti; sprinkle with candy. Place on waxed paper until set. Store in an airtight container.
If you missed my previous post, Tips for parenting two children under two, I hope you’ll check it out. My contributor, Jennifer over at Drinking the whole bottle, puts a humorous spin on parenting!
Did you have the chance to party with us this week? If not, feel free to stop by The PINcentive Blog Hop: Week 8 and link up! I’d hurry; there’s little time left before the linky closes on Friday at 8:00AM EST.
Additionally, if you’d like to win $100, our “just because” giveaway is open for entries! Who knows, you might be the one who wins the eGift Card from American Express!
Speaking of giveaways, don’t forget to come back tomorrow for our Crafty Christmas giveaway!