Posts made in May, 2017

Bready or Not: Snickerdoodle Biscotti

Posted by on May 31, 2017 in Blog, Bready or Not, breakfast, cookies | 0 comments

Brace yourself: I’ve been experimenting with biscotti, and this Snickerdoodle version is the first of several you’ll see this year!

Bready or Not: Snickerdoodle Biscotti

Yes, these really do taste like Snickerdoodles, only in a crisper, more dunk-able form. I even added cream of tartar to the recipe, to amp up the Snickerdoodliness. (That should totally be a word.)

Bready or Not: Snickerdoodle Biscotti

For years, I have said that I dislike biscotti. That’s because the only kind I ever tried came from the grocery store, and it was HARD. Like, “this could break my teeth,” hard. It didn’t help that I don’t drink coffee and therefore had nothing to dip the biscotti into to soften it.

Bready or Not: Snickerdoodle Biscotti

Then the Great British Bake Off featured biscotti and my interest was piqued. The bakers made it look easy. Doable. And the fresh version was supposed to be crisp, not teeth-shatteringly hard.

Bready or Not: Snickerdoodle Biscotti

I hunted down some recipes. I started baking. I discovered, once again, that the Great British Bake Off abounds in wisdom. Homemade biscotti is easy and tasty.

Bready or Not: Snickerdoodle Biscotti

These Snickerdoodle Biscotti are fantastic for Snickerdoodle lovers. The cinnamon-sugar top makes these even look and smell like the cookie version, and the flavor….!

Oh yeah. Snickerdoodliness.

Bready or Not: Snickerdoodle Biscotti

Because these are biscotti, they keep well for a few weeks, too. That makes these great to stash away or to even ship across distances.

Bready or Not: Snickerdoodle Biscotti

And even if they go stale, I bet you they are still a million times better than the grocery store version.

Modified from Brown Eyed Baker.

Bready or Not: Snickerdoodle Biscotti

Bready or Not: Snickerdoodle Biscotti

These Snickerdoodle Biscotti are easy to make and stay delicious for weeks. With a cinnamon-sugar top and cinnamon chips throughout, these twice-baked cookies are pure happiness for the Snickerdoodle lover in your life.

  • biscotti
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup cinnamon chips
  • topping
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon

Preheat oven to 375-degrees. Line a baking sheet with parchment paper; set aside.

In a medium bowl, whisk together the dry ingredients: flour, cinnamon, baking powder, cream of tartar, and salt.

In a large bowl, cream together the sugar and butter on medium speed until light and fluffy, 3 to 5 minutes. Scrape the sides of the bowl often. Add the eggs, one at a time, followed by the vanilla. Gradually add the dry ingredients, mixing just until a dough forms. Finally, mix in the cinnamon chips.

Divide the dough in half on the prepared baking sheet. Form each into a log about 4 inches wide and 10 inches long; make sure there is space between the two logs, as they'll grow in the oven.

Mix together the topping ingredients and sprinkle over both dough logs.

Bake about 25 minutes, until the biscotti is lightly browned with small cracks forming across the top. Remove the baking sheet from the oven, but be sure to leave the oven on.

Let the biscotti cool for 10 minutes. Use a large knife, such as a bread knife, to diagonally slice the logs 1/2-inch apart. Use a straight-down motion to cut; don't saw.

Arrange the biscotti spaced out on the baking sheet. Stand them up if possible, or lay them on their sides. Bake for another 15-20 minutes, flipping them over halfway if necessary, to equally crisp both sides.

Cool completely on the baking sheet. Store in an airtight container as long as a few weeks.

OM NOM NOM!

 

Bready or Not: Snickerdoodle Biscotti

Save

Save

Read More

Breath of Earth $1.99 Ebook Sale

Posted by on May 30, 2017 in Blog, breath of earth | 0 comments

Breath of EarthThat’s right, Breath of Earth is on sale! Grab it for a mere $1.99 and read it and be ready for the release of Call of Fire on August 15th.

If you already own Breath of Earth as an ebook or in print… THANK YOU! If you want to give the ebook as a gift, that’s easy to do. Amazon offers detailed instructions.

#SFWAPro

 

Save

Save

Read More

Sunday Quote says life can be a meany-pants

Posted by on May 28, 2017 in Blog, Quote | 0 comments

“Life’s under no obligation to give us what we expect.”
~ Margaret Mitchell

Read More

Recent Poetry Publications & More

Posted by on May 26, 2017 in anthology:poem, Blog, roar of sky | 0 comments

I’ve been drowning in my new book for almost three months. With Roar of Sky now in the possession of first readers (and causing me to stare at my email an awful lot as I wait for verdicts), my head is (briefly) above water and I’m catching up on other writerly things, such as poetry submissions, promotional work, and my website. I need to get these things done now, as I expect more work to drop on me in June!

My Bibliography page is now up-to-date. Here are my poems that were published over the past two months:

I also have three poems nominated for the Rhysling Award this year (!!!) and they can be read online as well. The full anthology is available on Amazon.

Rhysling2017

#SFWAPro

Read More

Bready or Not: Pride O’ Scotland Shortbread

Posted by on May 24, 2017 in Blog, Bready or Not, breakfast, cookies | 0 comments

The day after my anniversary, it seems only right to share the shortbread recipe I made for my husband the first day we met: Pride O’ Scotland Shortbread.

Bready or Not: Pride O' Scotland Shortbread

The original recipe is from one of my mom’s very battered cookbooks, which she gave to me a few years ago. The pages tenuously cling to the spiral binding. Back when I was a teenager, this shortbread recipe was one of the first I really declared ‘mine.’

Bready or Not: Pride O' Scotland Shortbread

Back in those dark ages before widespread internet shopping and Cost Plus World Market, my family was only able to obtain shortbread once or twice a year–at the Fresno Highland Games, and maybe at Christmas. Those red boxes of Walker’s Shortbread brought us great joy.

Bready or Not: Pride O' Scotland Shortbread

So when I found this recipe and my relatives declared that my shortbread was BETTER than Walker’s brand… whoa. I felt like I’d made something magical.

Bready or Not: Pride O' Scotland Shortbread

Maybe I did. It helped snare me a husband, after all.

Bready or Not: Pride O' Scotland Shortbread

Bready or Not: Pride O' Scotland Shortbread

Bready or Not: Pride O' Scotland Shortbread

This recipe produces two pie-rounds of firm-yet-soft and buttery shortbread. The wedges will keep well for a few days in a sealed container. Modified from the Beta Sigma Phi Cookbook from 1968.

  • 2 cups all-purpose flour
  • 3/4 cups white sugar
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 egg yolk
  • 1 teaspoon vanilla extract

Preheat oven at 375-degrees. Grease two 9-inch pie pans.

Place dry ingredients in mixing bowl; add butter, egg yolk, and vanilla. Mix with fingers until dough holds together. Divide dough into two balls and press each ball into a pan. Flatten evenly with palms; prick surface all over with floured fork. Slash into wedges.

Bake for 17 to 22 minutes, until the edges are golden brown. Remove from oven. Immediately cut again following slash marks and carefully run the blade around the edge of the crust to loosen the shortbread.

Let shortbread cool. Cut again along slash marks and the crust, then remove wedges to eat. Shortbread keeps in sealed container for several days.

OM NOM NOM!

 

Bready or Not: Pride O' Scotland Shortbread

Save

Save

Read More