Tuesday, October 25, 2011

Chocolate Coconut Biscotti

Here is a little twist on my usual chocolate biscotti recipe. (Oh! And in interesting biscotti news, I will be making my biggest batch of biscotti ever next month, when I'll make a couple hundred pieces and several flavors, for a co-workers fall-themed wedding. I can't wait!) Back to the main point . . . I had a bag of coconut shavings in the cupboard, so I googled "how to toast coconut" and it turned out to be quite simple!

Preheat oven to 350. Place coconut in a thin layer on a baking sheet. Heat the flakes for a few minutes (I found that I needed to use a spatula to keep them rotating on the sheet). Let them cool.

After I toasted the coconut, I melted regular chocolate chips, and then dipped the biscotti in the chocolate . . . then in coconut. They are quite yummy if I do say so myself (especially with a non-sweet coffee!)

Let me know if you want the biscotti recipe and I'll send it your way!

Let the Fall Baking Begin!!

Wow, it's been way too long since I've blogged. I guess in the craziness of planing a wedding and working full time, blogging was something that got put on the back burner. Now that life is settling into a new normal, I'm just as excited about fall baking as I am about blogging again.

There will be lots of upcoming blogs from me about many of the details and do-it-yourself projects from our wedding. So stay tuned! But in the meantime, here was the kick-off to my fall baking. Mini pumpkin muffins with apple-pears. I think apple-pears (which is a cross between an apple and a pear) are only a thing of Central California. But they sure are tasty and they added the perfect flavor to these muffins.