1 recipe, twice baked

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My favorite kinds of baked goods are the ones I can dip in a cup of tea. This is why I am huge fan of biscotti. I usually buy the chocolate-covered, almond-flavored ones in coffee shops.

Biscotti are hard Italian cookies that are meant to be dipped in a drink like coffee or tea, or more traditionally, Vin Santo, an Italian dessert wine. The origin of the word “biscotti” means “twice baked” which is true to the method used to prepare it. Nowadays, in Italy, the word “biscotti” refers to any kind of cookie (akin to the word “biscuit” in the UK) and actual biscotti is known instead as “cantuccini.”

This week I finally decided that I should try to bake my own biscotti from scratch with the help of a friend. They were very quick and easy to make and tasted ten times better than the store-bought ones. I don’t think we’ll go back to buying them after this. And what’s great about anything homemade, you can customize it using your favorite flavors. My friend and I chose to make Orange and Pistachio Biscotti!

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New Post as Promised

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Today is the first official day of the spring semester at my school. My first class of the day was physics…I can already tell that it’s going to be my hardest subject. However, it will take a few days before becoming truly scary, and thankfully I still have some time to post another recipe:

~ Clementine Chocolate Chip Bread ~

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Reviving This Blog

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I feel awful that I have been neglecting my blog for so long. It’s literally been more than a year since my last post. 2016 was decidedly not my year. One of my new year resolutions is to post more often from now on. I’ll try to have at least 1 recipe per month.  To start off, here is a simple and delicious banana bread recipe!

~ Banana & Coconut Bread ~

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Peachy Summer

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Summer is the most ideal time to make peach desserts. They are always a lot sweeter and juicier during the hot season and perfect to use in jams, sorbets, pies, or cakes. I’ve always wanted to go to a peach orchard one day and pick the best ones directly from the tree to fill up my fruit basket. This is going on my bucket list for next summer!

Not only do peaches taste really good in desserts, they also have a gorgeous golden yellow/orange color that pops out beautifully. (The same way a vase of sunflowers pops out and brightens up a room).

To accentuate the beautiful color and sweet taste of the peaches, I decided to bake them in a pie with a lattice crust. I thought this was also great way to create more texture by blending the soft baked peaches with the crisp, and flaky crust throughout the peach pie.

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