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Every time I go to Pike Place Market I always grab two demi baguettes at Le Panier. They offer authentic French patisserie and I just love their macaroons! Anyway, two demi baguettes are obviously more than enough for my husband and I so I had this half-loaf of bread sitting on the counter waiting to be eaten. I went online and found this recipe for a bread pudding. It did wonders to my 3-day old baguette. Read more…
Bananas are one of those fruits that I grab every time I go to the grocery store every week, and sometimes I just had too much that some of them ripens to the point where you can’t even eat them anymore. One way to not waste your ripe bananas is to make banana bread! I looked online for a simple banana bread recipe and I came across Sugarlaws where she posted this cinnamon honey banana bread. I had all the ingredients in my pantry so I baked away while listening to KEXP. This is one of the best banana breads I’ve ever had! I used the saigon cinnamon which I bough from Marketspice, and the raspberry honey from Moon valley. Both the sweetest of their kind, so I was hoping only for the best results. You can use any kind of honey that you have too. ...READ MORE…
Biscotti is one of my go-to breakfast when I am in a hurry and don’t have time to make one. It is super easy to make ahead of time and they can last forever! (okay, maybe 4-6 weeks) And this is perfect for me because I’m one of those people who doesn’t have an appetite for breakfast. I got this recipe from here but I used almond extract instead of Amaretto since I don’t have one. I also used raw chopped almonds from trader joe’s.
Preheat oven to 350 F. Line baking sheets with parchment paper.
Combine dry ingredients and set aside. Whisk eggs, amaretto (if using, or almond extract), vanilla, and anise extracts until well blended. Add dry ingredients and mix until combined.
Dough should be thick and sticky at this point – do not worry, and DO NOT add more flour. Scrape the dough out onto a parchment lined sheet pan and shape into a long flat loaf about 10 inches long and 5 inches wide. Flour your hands since the dough is sticky.
Bake until firm and dry, about 20 minutes to half hour. Remove from the oven and cool for 10 minutes.
Use a long serrated knife and slice into 1/2 inch wide slices. Lay the slices cute side down on the baking sheet and bake for another 10-15 minutes. Turn the slices over and bake for another 10-15 minutes, or until the cookies are light golden brown. Cool biscotti on a rack; cool completely before storing.
You may choose to dip the end of the biscotti in melted chocolate. I used Theo chocolate’s hazelnut crunch and loved the combination of sweet chocolate hazelnuts and almonds.