2 CUPS FLOUR
1 TSP BAKING SODA
½ CUP COCOA POWDER – unsweetened
1 CUP WALNUTS – chopped
1 TSP SALT
6 TBS BUTTER – unsalted, softened
1 CUP SUGAR
2 EGGS – room temperature
¾ CUP SEMISWEET CHOCOLATE CHIPS
1 TB POWDERED SUGAR
PREHEAT OVEN TO 350º.
In a bowl whisk together flour, cocoa powder, baking soda and salt. In another bowl, using an electric mixer, beat together butter and sugar until light and airy. Add eggs one at a time and beat in until well combined. Slowly add flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
Line your baking pans with parchment paper. Flour hands well. On a prepared pan, form dough into two slightly flattened logs, each 12-inches long and 2-inches wide. Sprinkle with powdered sugar. Bake for 30-35 minutes or until slightly firm to the touch. Cool biscotti on the baking sheet for about 5 minutes.
On a cutting board cut the biscotti diagonally into slightly less than ¾-inches. Arrange cut side down on the baking sheet and bake until crisp, app 10 minutes. The chocolate will be soft but will firm up when completely cooled. Cool biscotti completely on a rack.
NOTE: Pecans work well in this recipe and I sometimes add a little vanilla or raspberry flavoring. It’s great to have a log in the freezer for times when you need something sweet in a hurry.
MAGIC CUSTARD CAKE
A surprise and a delight all in one!
4 EGGS – separated
1 TSP VANILLA or LEMON EXTRACT
¾ CUP SUGAR
8 TB (1 stick) BUTTER – melted
¾ CUP FLOUR
2 CUPS MILK – room temperature
POWDERED SUGAR – for dusting
PREHEAT OVEN TO 325º
Grease an 8X8-inch baking pan and line with parchment paper.
Separate eggs and add the whites to a mixer and beat until stiff. Place egg whites in a bowl and set aside.
Beat the yolks, adding the sugar a little at a time while continuing to beat, until light and airy. Add butter and extract of your choice and beat for an additional 2 minutes. Slowly add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until all is well combined. Add the egg whites 1/3 at a time and gently fold them in with a spatula. Repeat until all the egg white have been folded in.
Pour the batter into the prepared baking dish and bake for 50-60 minutes. However, I suggest checking at 30 minutes and if getting too brown, cover loosely with foil. Bake until the top is a nice golden brown.
SOMETHING TO GO WITH THE TURKEY LEFTOVERS
SPICY CHEESE BREAD
One homemade loaf of savory bliss!
16 ¼ OZ FLOUR (3 ¼ cups) – all purpose
1 ¾ OZ SUGAR (1/4 cup)
1 TB INSTANT or RAPID RISE YEAST
1 ¼ TSP SALT
1 ¼ TB RED PEPPER FLAKES – or to taste
½ CUP WARM WATER – (110º)
2 EGGS – large
1 EGG YOLK
4 TB BUTTER – unsalted, melted
8 OZ MONTEREY JACK CHEESE – cut into ½-inch cubes, (1 ½ cups) room temp
6 OZ PROVOLONE CHEESE – cut into ½-inch cubes, (1 ½ cups) room temp
Wisk flour, sugar, yeast, pepper flakes, salt together in the bowl of a stand mixer. Whisk warm water, eggs and yolk and melted butter together in small bowl. Add egg mixture to flour mixture. Fit mixer with dough hook and knead on medium speed until dough clears bottom and sides of bowl – abut 7-9 minutes.
Transfer dough to unfloured surface, shape into a ball, and transfer to a greased bowl, turning ball to grease all sides. Cover with plastic wrap and let rise in warm draft-free place until doubled in size – 1 ½ – 2 hours.
Grease a 9-inch round cake pan. Transfer the dough to unfloured counter and press to deflate. Roll dough out into an 18X12-inch rectangle with long side parallel to the counter’s edge. Distribute Monterey Jack and Provolone evenly over dough, leaving a 1-inch border all around the edges.
Starting with the edge closest to you, roll dough into a log. Pinch seam and ends to seal and then roll log back and forth on counter, slightly applying some pressure until the log reaches 30-inches long. If you encounter any tears, just pinch the dough to seal.
Starting at one end, wind log into a coil compact enough to fit in prepared pan. Cover loosely with a clean dish towel. Let rise in a warm place until doubled in size about 1 to 1 1/2 hours. Place in oven preheated to 350º on the lower middle rack on a rimmed baking sheet.
1 EGG – large, slightly beaten
1 TSP RED PEPPER FLAKES – or to taste
1 TB BUTTER – unsalted, softened
Brush top of loaf with egg and then sprinkle with pepper flakes. Place pan on rimmed baking sheet and bake until loaf turns golden brown, about 20 – 25 minutes. Rotate pan, tent loaf with aluminum foil and continue to bake until loaf registers 190º, 20-25 minutes longer.
Transfer pan to wire rack and brush with butter. Let cool for 10 minutes. Run knife around edge of pan to loosen bread. Slide bread out onto a wire rack using a spatula for support. Let bread cool on rack for 30 minutes before slicing. Serve warm.
NOTE: I have the best results when I use King Arthur unbleached flour. Also, take the cheeses out of the refrigerator right when you start the recipe to make sure that they are at room temperature when you are ready to use them otherwise the cold cheese will retard the rising.