The Beth Cato Kitchen Gift Guide
‘Tis the season to buy stuff. Permit me to help. Since you’re here, you probably know I have a lot of books out, including my brand new collection Red Dust and Dancing Horses and the 2nd book in my Blood of Earth trilogy, Call of Fire.
I also have a new cookbook, an Amazon exclusive for just $1.99: Sweet Maple!
I mention a lot of cooking ingredients and implements on Bready or Not. Today, I’m recommending my favorite stuff. Note that all of the links in the photographs are Amazon-affiliated, but this is all stuff I’ve bought with my own money. No corporate freebies involved (but if any corporation wants to reach out *coughs and points to Contact Me link above*).
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Sunday Quote cheers on NaNoWriMoers!
Read More“If you have a story that seems worth telling, and you think you can tell it worthily, then the thing for you to do is to tell it, regardless of whether it has to do with sex, sailors or mounted policemen.”
~ Dashiell Hammett
Bready or Not: Peppermint Biscotti
In recent months, I have shared recipes for Snickerdoodle Biscotti and Maple Walnut White Chocolate Biscotti. Now we’re gearing up for the holidays with Peppermint Biscotti.
I found this recipe in a Food Network Magazine from December 2015. I made it following their instructions, wasn’t pleased with the results, and made it again with numerous changes. This one worked.
I love how white chocolate chips work in biscotti. Since they bake up to be extra crispy, the chips add just the right touch of sweetness to complement the crunchiness.
The topping is what makes these scream “Holiday season!” I love the goopy drizzles atop these sticks, with generous amounts of crushed peppermints on top.
As these are biscotti, they keep well for days and weeks. If you’re mailing these, of course, be wary of the temperatures the package may encounter in transit. That’s something I always must consider here in Arizona!
Eat these biscotti on their own, or totally bliss-out and dip them in coffee or tea.
Bready or Not: Peppermint Biscotti
Ingredients
biscotti
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 Tablespoons unsalted butter room temperature
- 3/4 cup white sugar
- 2 large eggs
- 1/2 teaspoon peppermint extract
- 1/2 cup white chocolate chips
topping
- 4 oz white chocolate
- drizzle oil if needed
- 2 candy canes crushed
Instructions
- Preheat oven to 350-degrees. Line a baking sheet with parchment paper; set aside.
- In medium bowl, measure out the flour, baking powder, and salt; set aside.
- In a big bowl, beat together the butter and sugar until light and fluffy. Add the eggs and peppermint extract. Slowly stir in the dry mix until just incorporated, then add the white chocolate 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.
- Bake about 25 minutes, until the biscotti is lightly browned. Remove the baking sheet, 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 25 minutes, flipping them over halfway if necessary, to equally crisp both sides.
- Cool completely on the baking sheet. Crush the candy canes.
- Melt the white chocolate on the stovetop or in the microwave; if necessary, stir in a drizzle of coconut oil or vegetable oil to make the chocolate loose enough to dribble.
- Drizzle the chocolate all over the biscotti, then immediately sprinkle peppermint chunks over them. Let them set for a few hours at room temperature or in the fridge.
- Store in an airtight container as long as a few weeks.
- OM NOM NOM!
Sunday Quote is proud of her veteran husband
Read More“The books that the world calls immoral are books that show the world its own shame.”
~ Oscar Wilde, The Picture of Dorian Gray
Bready or Not: No-Bake Maple Pecan Pie
I am never baking a pecan pie again. This will be my go-to recipe forever more: No-Bake Maple Pecan Pie.
Depending on how fast your stovetop heats up, you may have your pie assembled in 15 to 20 minutes without ever having to heat up the oven.
No worries about making a crust or pre-baking a crust or any of that. Every time I’ve made this, I’ve used a graham cracker crust from Wal-mart. You could make a from-scratch graham crust if you want, but I’m all about making this pie as quickly and conveniently as possible.
The way the filling solidifies once chilled is kind of amazing. It’s easy to cut but stays intact, with the exception of some graham cracker crumbles. My husband was able to cut slices and wrap them in plastic wrap to take with his lunch to work, then eat the pieces right out of hand. No need for a fork.
This is the perfect holiday pie, to my way of thinking. It dirties almost no dishes. It doesn’t use the oven. It keeps perfectly well, tucked in the fridge.
Oh yeah, and it’s DELICIOUS. Sweet, slightly-crunchy, and decadent, just as a pecan pie should be.
Modified from Southern Plate.
Bready or Not: No-Bake Maple Pecan Pie
Ingredients
- 3/4 cup brown sugar light or dark, packed
- 3/4 cup unsalted butter 1 1/2 sticks
- 1/4 cup pure maple syrup
- 1/4 cup honey
- 3 Tablespoons milk or cream or half & half
- 1 teaspoon vanilla extract
- 2 1/2 cups whole pecans
- 1 graham cracker crust homemade or store-bought
Instructions
- Place the brown sugar, butter, maple syrup, and honey in a medium-sized pot. Set the heat to medium high and stir constantly as it comes to a boil.
- Once it's boiling, add the pecans and milk/cream. Reduce to a low boil and keep it there for 10 to 12 minutes, stirring often. Remove from heat and add vanilla extract.
- Pour everything into the graham cracker crust. Let cool on counter to set. Cover and place in fridge to completely chill for several hours before cutting.
- Keep pie stored in fridge. Pie keeps well for at least a week.
- OM NOM NOM!
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