Like I said previously, the blog fodder fountain is dry. Well, not dry...just trickling a little more slowly than usual.
The other day, as I baked a batch of gingerbread biscotti, I grabbed my camera.
Just for the heck of it.
Up first, a completely pointless shot of shortening!
Wow, I really must have been bored.
The biscotti recipe does not call for shortening, but I had the tub out on the counter because I also made a pot pie for dinner that day. I once told you how, aside from baking with it, I'm sort of afraid of butter. Well, I'm REALLY afraid of shortening; the trans fat hydrogenated kind. So, I buy this ridiculously expensive, non-hydrogenated stuff. It takes me forever to go through a tub because I only use it to make pot pie crust and we might eat pot pie four times a year. It's a good thing I use it sparingly because it costs nearly $8 a tub.
A few years ago my mom bought me a biscotti pan for my birthday. For the uninitiated, biscotti means "cook twice" in Italian. Or something like that. You bake it once in loaf form; slice it and bake again at a low temperature to let the cookies dry out.
A few years ago my mom bought me a biscotti pan for my birthday. For the uninitiated, biscotti means "cook twice" in Italian. Or something like that. You bake it once in loaf form; slice it and bake again at a low temperature to let the cookies dry out.
Bake it once.
Slice it.
Uniform and uncracked slices are desired.
Obviously, I do not practice what I preach.
Place on cookie sheet.
Such lovely rows.
Such lovely rows.
Bake it twice.
And if you're like me, you'll bake yours in a dirty oven, too.
There's no shame in that.
They need a drizzle!
Crisp and crunchy!
They need a drizzle!
White chocolate.
Ghetto pastry bag.
Fill er up.
Snip the corner off the ghetto pastry bag.
Squeeze.
Needs more.
Drizzle on camera strap.
Sorry for the fuzzy picture; it was an awkward shot to get, plus I had white chocolate all over my hands.
Free form drizzle.
Needs coffee for dunking.
Sorry, no coffee pictures. But I do have a picture of a cinnamon roll coffee cake with cream cheese glaze I made for Craig's work peeps yesterday.
Mmm, I like glaze.
I rose with the roosters to bake the cake yesterday morning; Craig's co workers deserve nothing but the best. Warm cinnamon roll cake on a cold winter morning.
Could there be anything better?
Craig brought home an empty pan, but I scraped up and devoured every last one of the remaining glaze coated crumbs.
Have I mentioned how much I love glaze?
2 comments:
I have to tell you that I hate biscotti. I'm sorry. You probably don't want to be my friend anymore.
I don't think any less of you because you don't like biscotti.
They're the only crunchy cookie I like. Oh, besides Oreos.
If I'm not mistaken, you also like the whipped frosting on bakery cakes, right? If I haven't ended our friendship based on that fact, then you're safe with the whole biscotti thing.
:)
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