Mama’s Banana Bread

 

I swear everytime I think I’ve had just about enough and one more minute of school will cause me to implode, the public school system announces a holiday. It’s only a three-day weekend, and I’m spending it all catching up on work, but the fact that I don’t have to wake up at five and spend six hours in uncomfortable plastic desks is more than enough to make me one happy little camper.

Lazy days stuck at home call for warm scents and comfort food, so that’s just what I’m bringing to you all today with Mama’s Banana Bread. Sweet to a fault and reminiscent of childhood, this bread will leave you more than satisfied (plus, it’ll make good use of those ugly bananas sitting on your counter). The secret to this rustic recipe is the use of the sugared pan and the sour milk. Sounds weird, I know. But it’s worth it, trust me.

So get ready to brush up on your banana-mashing skills and salivate over that perfectly cracked loaf top, and I hope you all enjoy your extra day off! IMG_6856IMG_6863IMG_6857IMG_6867

BAKERS NOTES:

– I used mini pans instead of regular sized because the portion sizes work better for me. I just made sure to check on the bread a little more often during baking to make sure it didn’t burn.

MAMA’S BANANA BREAD

1 cup granulated sugar (plus more for the pan)

1/2 cup salted butter, softened (plus more for the pan)

2 medium tired bananas (brown spotted)

2 large eggs

7 tablespoons sour milk (or 1 teaspoon white vinegar + enough milk to make 7 tablespoons)

1 teaspoon baking soda

2 cups flour, spooned and leveled

1/2 cup chopped nuts (pecans or walnuts), optional

DIRECTIONS

1. Preheat oven to 375°F. Grease two mini loaf pans with butter and coat it with sugar. ( Do this like you would grease a pan. Grease it first, then add about 2 tablespoons sugar to the pan and move the pan side to side until the bottom and sides are coated with sugar. Do NOT substitute cooking spray for the butter.)

2. Cream butter and sugar with a hand mixer. Set aside.

3. Add bananas, eggs, milk, and baking soda to bowl and blend until smooth.

4. Pour half the banana mixture into the butter mixture with 1 cup of flour. Mix with hand mixer until just incorporated, then add the remaining banana mixture and flour. Mix until just incorporated. Stir in nuts if using them. Pour into prepared pan.

5. Bake for 50-60 minutes until a toothpick comes out with just a few crumbs. The edges will be a dark brown and there will be a nice crack down the center.

6. Cool completely before removing loaf from pan, but you can cut slices from the pan after it’s cooled for about 15-20 minutes.

Slightly adapted from Crazy For Crust

Recipe introduction from Sharon Lee

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Oreo Cheesecake

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It’s all sorts of cheesy 🙂 This past week being the week before Prom, I got to see all sorts of creative and adorable askings by hopeful boys and acceptances by excited girls. Excitement was in the air. Being a sophomore, I didn’t expect to go to Prom this year. But seeing the all the askings was adorable and heart warming, especially admit the stress of AP test. Since baking always relieves stress, I decided to take some time off of studying and bake this cheesy cheesecake 🙂 I hope you enjoy!

Ingredients:
-2 8oz packages of Philadelphia Cream Cheese(room temperature)
-3/4 cup brown sugar
-1 tablespoon vanilla extract
-3 eggs
-Oreo Pie Crust(I bought mines at Stater Bros)
-about 9 Oreos, crushed (more to taste)

Directions:
Preheat oven to 325
1. Mix cream cheese, sugar, and vanilla extract in a bowl on low with hand mixer
2. Add eggs, one at a time, until mixture is incorporated
3. Fold in chopped Oreos
4. Pour batter into Oreo pie crust
5. Bake in oven at 325 for 40 minutes
6. When finished, let cheesecake cool completely
7. Put cooled cheesecake into refrigerator for at least 4 hours
8. SERVE AND ENJOY!

Chocolate Egg Cupcakes

Okay, so in complete honesty, this was not the recipe I intended to post. My original idea was to do Cadbury Egg Cupcakes, but of course, all the markets around me weren’t carrying them. Extremely frustrating. But I had all the other ingredients on hand already, so I just grabbed a bag of plain chocolate eggs instead. They literally just ended up being chocolate cupcakes with pretty buttercream and chocolate on top. Sigh…

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I had a three day weekend, and I decided I was going to take some time for myself. With the craziness of school, sports, and the upcoming testing, I’ve been all over the place and haven’t had time to take care of myself. So I decided to stay home rather than go out with friends, turn off my phone, and take the time to the things I usually don’t have the leisure to do.

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It was actually really really nice. I thought I would’ve gotten bored after a couple hours, but there was just so many things I realized I wanted to do. I painted my toenails, went on a run, got my eyebrows done, made cupcakes, made biscotti, listened to new music, and caught up with all the food blogs I follow. I haven’t been this productive in quite a while, and it was so refreshing to just do what I wanted to do. It was a good recharge for the old batteries, and now I’m confident that I’ll be able to face the week coming up! Happy Easter to all of you that celebrate it, and enjoy the cupcakes! They’re super easy to whip up, and they’ll be a crowd pleaser for sure!

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 (P.S Excuse my inability to frost cupcakes, its been a while..)

CHOCOLATE EGG CUPCAKES

24 dark chocolate cupcakes (box mix or homemade, its your call)

1 package of chocolate eggs

CREAM CHEESE FROSTING:

4 ounces unsalted butter, softened

4 ounces cream cheese, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1. Bake chocolate cupcakes and allow to cool.

2. Beat together cream cheese and butter with a hand mixer. Then add powdered sugar one cup at a time until smooth and creamy. Beat in vanilla extract. Add food coloring if desired.

3. Frost cupcakes with cream cheese frosting, and top with chocolate egg!

 

 

 

Chocolate Funfetti Cupcake Puppy Chow

I’ve never been the type to take chances. I like planning things out, organizing all the aspects, and weighing my options. I always stay on the safe side, and being spontaneous has never been my forte.

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However, recently I’ve been realizing that as much as I’d like to have control over everything that happens to me, it’s impossible. More and more I’m learning that sometimes, things aren’t going to work out the way I planned, and I have learn to deal with it and go with the flow of life. Even the most ‘for sure’ things are going to fall through, and that’s just life

 

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And more importantly, I’m slowly learning how to recover from these disappointments. Not only to shake it off and get back up, but to understand that there’s a purpose for why failure happens and that there are lessons to be learned. I’m learning just “wing it”, not stress over the trivial things, and just trust that God has a plan.

Taking chances isn’t all that bad, so I think you should all take a chance and try this Chocolate Cupcake Puppy Chow. Puppy Chow is rampant over Pinterest, with so many different variations, but I haven’t had the chance to try it out until now. And let me say, it did not disappoint. No joke, half of it was gone within the first day. It’s addicting. And ridiculously easy to make.

 

CHOCOLATE CUPCAKE PUPPY CHOW

16 oz. milk chocolate

6 cups of Chex cereal

1/2 box Funfetti cake mix

Rainbow Sprinkles (the more the merrier!)

1. Pour all the chocolate into a large, microwave-safe bowl and melt in 30 second increments until completely melted. Stir until smooth.

2. Pour cereal into a large bowl. Pour in chocolate, cake mix, and sprinkle. Mix gently until all the cereal is coated.

3. Store in an airtight container and enjoy!

RECIPE SOURCE: http://backforsecondsblog.com/2012/07/cupcake-muddy-buddies/

NOTES:

– Be careful not to burn the chocolate! You will be really sad to see chocolate go to waste!

– Work fast! Especially if you’re not using melting chocolate. You want to coat the cereal before the chocolate hardens again.

 

 

Matcha Cake Pops

I’m kind of a flake (whoops). Not the good kind of flake, like a sugary frosted corn flake or the kind that comes with a good biscuit, but the kind of flake that always cancels plan. And as in ‘always’, I mean almost every other time outings are planned with friends…IMG_1684

But I swear I’m not a bad person! I don’t purposefully ruin plans with people for the fun of it, or because I want to spite my friends. They’re my friends, I’m supposed to like them! It’s just that things always seem to pop up all of a sudden and they always get in the way. Whether it be last minute ride issues or family events that just cannot be missed, the universe somehow always gets in the way of me hanging out with friends.

This spring break, however, there was a date that I definitely did not flake out on. Unfortunately, it wasn’t with a boy, no. It was even better than a boy! It was a baking session with the one and only, Angie! We had been planning to get together and bake something for the blog for ages, but never got around to it. But we finally made it happen 🙂IMG_1686IMG_1678

It was an absolute dilemma deciding what to make, but since I had always wanted to make cake pops, we decided on that. Angie had recently picked up some matcha powder as well, and seeing that we were both green tea fans, matcha cake pops were born!

MATCHA CAKE POPS

 

2 cups flour

1 1/2 cups granulated sugar

2 tablespoons matcha green tea powder

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (8oz) sour ceam

3 large eggs

1/3 cup olive oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional)

1 cup buttercream frosting (homemade or store bought)

2 1/2 cup melting white chocolate, for dipping

lollipop or cake pop sticks

 

1. Preheat oven to 350 degrees Farenheit. Lightly grease cake pan

2. In a large bowl, combine all the dry ingredients. Whisk or sift ingredients together. Set aside.

3. In another bowl, beat the eggs with the sour cream just until combined. Pour the oil and the extracts and mix together.

4. Mix the wet ingredients with the dry. Fold it all in together. (can be done by hand or with a mixer, do not overbeat)

5. Transfer batter to the prepared pan. Bake for 35-40 minutes 0r until a toothpick inserted in the middle comes out clean.

6. Let it cool completely before taking out of the pan.

7. Crumble up the cake in a bowl and add the frosting. Mix together to create a dough.

8. Roll the cake and create golf ball size cake balls. Refrigerate for at least 30 minutes to let the cake set.

9. Take the cake balls out of the refrigerator and melt the white chocolate in a bowl, preferably one that is narrow and tall, so that you can submerge the entire cake ball in chocolate when dipping.

10. Take a stick, dip the tip in chocolate, and then stick in about halfway into a cake ball. Then dip the whole cake ball into the chocolate and evenly coat it. Place on wax paper to dry. Repeat with the rest of the cake balls.

NOTE:

– Do not skip the refrigeration. Trust me, it will save you from many broken cake balls.

– Work fast with the cake balls, they will start to get dry after a while.

 

 

 

Rocky Road Brownies

This one’s for you Leo.

For those of you who watched the Oscars last night, you all witnessed yet another episode of ‘Leonardo DiCaprio and

the Elusive Gold Man’. Poor Leo. For someone who has been in the industry for as long as he has and has been in so many iconic movies and roles, you would think he would have at least one of those little men under his wing. But sadly, that is not the case.

But don’t you fret Leo, I’ve got the perfect little pick-me-up to help you get through this difficult time. Rocky Road Brownies.

A classic ice cream flavor turned baked good that will serve as a perfect complement to your disappointed tears and piles of crumpled tissues. Whip up one of these babies, and eat it right out of the oven, piping hot. By slice, or by spoonful, the method doesn’t matter. As long as you get that warm brownie with crunchy pecans, topped with gooey marshmallow in your system, you’ll get through this. Personal experience. (just kidding….maybe….possibly.)IMG_1311

Okay, so maybe not all of us have to cope with losing yet another coveted award that we’ve been waiting for all our lives, but I’m there’s been some ups and downs. Maybe you got yet another bad grade on a chemistry test (how relevant!), or maybe it just one of ‘those’ days. Nevertheless, when you’re in a rut, a little sugar and butter never fails.

ROCKY ROAD BROWNIES

  • 1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
  • 1 bag (12 ounces) semisweet chocolate chips
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 1 cup miniature marshmallows
  • 1/2 cup chopped nuts, such as cashews, pecans, or walnuts

1. Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

2. In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minute

3. Remove mixture from heat; stir in sugars and salt, then eggs, then flour, and finally the nuts, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.

4. Then remove from oven and top with marshmallows. Bake until marshmallows are puffed and browned, about 5 minutes. Remove from oven and allow to cool before serving. Using paper overhang, remove from pan and cut into pieces.

Adapted from: http://www.marthastewart.com/337331/rocky-road-brownies

NOTE:

– Feel free to add more nuts and marshmallows depending on personal preference

And that’s it! Hope you enjoy it and leave any comments, concerns, and questions below!

Pineapple Layer Cake

I’m not really a dense cake person. I’ve never liked the leftover cakey-ness leftover in your mouth after swallowing a bite, or the fact that one slice absolutely needs to be paired with a glass of milk. Unless you wanted to choke and die, of course. Which is why on my birthday, a cake from an Asian bakery would always be served. From places such as Paris Baguette and 85 Degrees Bakery, the cake is not as dense and the cream was light and fluffy, not thick at all, and it is usually topped with an assortment of sliced fruits, with more fruit in between the layers. The flavors ranged from something reminiscent of yellow cake to taro and mocha, my personal favorite. For those of you who have not been enlightened with a slice, I highly suggest trying it out when you can! The cakes can be a bit on the pricier side, but the taste may just convert you anyways.

My aunt recently found a copycat recipe for this style of cake on some Korean mommy blog, and forwarded it to my mom, who relayed it me. For those of you who believe in doing everything of scratch, you’ll want to stop reading right here because the ingredient list may just give you a heart attack. Or you can always just find from-scratch recipes for the store-bought ingredients. But for those of you who don’t mind, or looking for something to whip up on last minute notice, this is for you!

PINEAPPLE LAYER CAKE

1 box of yellow cake mix (Did you just cringe at this? I did the first time as well. But I know of many recipes that do yellow cake from scratch, so don’t fret food purists!)

9 inch round cake pan

3.5oz vanilla pudding (or one box)

3 ounces of cream cheese, softened

2 8oz tubs of cool whip

1 can of smashed pineapple, drained

Assorted sliced fruit to top (i.e kiwi, strawberry, blackberry)

1. Make the yellow cake according to the package. With one package, you should be able to make two cakes in the pan, which you will use for the layers. Allow these cakes to cool.

2. Make the vanilla pudding according to package. Then blend softened cream cheese and pudding together on low until well incorporated.

3. Cut the rounded top off of one the cakes. This layer will be used as the bottom layer.

4. Spread pudding mixture over the top of the bottom layer of cake. Then spread crushed pineapple over the pudding. Then spread cool whip over the pineapple. Try to keep the top as flat as possible so the top layer of cake  can easily be placed on top.

5. Lay second layer of cake on top of the first. Spread pudding mixture over top layer of cake as well.

6. Frost the whole cake with the remaining cool whip.

7. Chill cake for about one hour. Top with sliced fruit and then serve.

NOTE: You will most likely have leftover pineapple and pudding.

Thanks for all your support and feel free to leave any questions or comments below!

Momofuku Milk Bar Cornflake Cookies

For those of you who are not already aware of this fact, I am a huge foodie. Most girls my age like boys, but I like food. I’m the type that gets excited over blood oranges and starfruit at the farmer’s market, and shed a joyful tear over a perfectly fluffy soufflé. My passion for all things edible is best exemplified by my “Restaurant Hit List”, a list I keep of all the restaurants I want to visit and foods I want to try. The items on my list range from places like hyped cafes like Uurth Café in Los Angeles to dessert shops like Joe’s Italian Ice in Anaheim to hole-in-the-wall splurge restaurants like The Hobbit in Orange. I got inspiration for this from a good friend of mine about a year ago, and the list now has over thirty items and is expanding everyday.

shout out to my amateur styling skill

However, some of the places on my hit list are just too darn far away. For instance, Momofuku Milk Bar in New York (cereal milk and crack pie?! Why wouldn’t I want to go to this place??) So, I was more than ecstatic when my mom forwarded me their Cornflake Cookie recipe, it’ll appease me for the time being until I get to try the real deal. It’s cereal and smore’s and chocolate chip cookie all put together, there’s nothing to dislike about this cookie. So I’ll save you all the seven hundred dollar plane ticket to New York and share this recipe with you!

MOMOFUKU MILK BAR CORNFLAKE COOKIES

    • 1 cup (2 sticks) unsalted butter, room temperature
    • 1 1/4 cups granulated sugar
    • 2/3 cup packed light-brown sugar
    • 1 large egg
    • 1/2 teaspoon pure vanilla extract
    • 1 1/2 cups all-purpose flour
    • 1 1/4 teaspoons coarse salt
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 3 cups Cornflake Crunch (NOTE: I used plain cornflakes because the cornflake crunch was just too sweet for me, but the link to this recipe is below)
    • 2/3 cup mini chocolate chips
    • 1 1/4 cups mini marshmallows

1. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (See page 27 for notes on this process.)

2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.

3. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated.

4. Using a 2 3/4 oz ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape.

5. Heat the oven to 375°F.

6. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.

7. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Original recipe and Cornflake Crunch recipe can be found here

NOTES:

– I chilled the dough, as a whole then shaped the cookies. They still turned out fine.

– I made my cookies about a heaping tablespoon each because I wanted a larger yield, baked them for about 15 minutes.

– The dough gets really dense. I broke the whisk for my handheld mixer. Mix cautiously.

– Try to keep your marshmallows in the center of your cookies because if on the sides or bottom, they will caramelize and make your cookie look burnt. Tastes good, but makes you look like a cruddy baker.

Once again, thank you for visiting and feel free to leave me comments, concerns, questions, life stories, and feedback below!

Banana Chocolate Chip Cookies

 

As this year is coming to a close, I just wanted it say it’s been a great start for this little blog of ours, and to celebrate it I wanted to find a perfect recipe to celebrate the incoming year. I scrounged the Internet for something that would be appropriate, when I ran across this recipe on Sweet and Crumby. It was perfect.

You might be confused at this point. What do Banana Chocolate Chip Cookies have anything to do with the new year? Quite a lot actually. The chocolate chip cookie is a timeless recipe, one that has stayed basically the same generation after generation, just as a new year is the same thing as all the new years before it. Another 365 days ofopportunity that I will probably fail to fully grasp (again). My days will be spent in the same places with the same people, and I’ll celebrate the same holidays and go out to dinner with my family every weekend just like every year before this one.

However, this chocolate chip cookie isn’t all the same.

these cookies are thick, dense, and delectableJust like the banana adds a new spin onto the classic chocolate chip cookie, there will be new things this year that I am just not aware of yet. Maybe this year, I’ll find a new go-to get together spot other than Old Town, or my family will finally decide totry someplace else other than the same old repertoire for family dinner night. Maybe I’ll finally try Bikram yoga, get back into scrapbooking, dye my hair, and get a decent score on my SAT. Then again, maybe I won’t. I guess I’ll just have to see and find out. (I think my English teacher would have approved of my use of symbolism here.)

Now to the actual point of this post. The cookies. They’re not so much like cookies to be honest, they were more like muffin tops. But still good nonetheless because muffin tops are the best part of the muffin anyways. The nuts added a nice crunch, but the banana flavor was hard to find. I was expecting a really banana-y cookie, but there was only hints of it. But maybe that’s how it was supposed to be, the recipe didn’t specify. But overall, they were really good! I recommend them to be eaten warm and alongside a glass of cold milk. Trust me, it was a match made in heaven.

BANANA CHOCOLATE CHIP COOKIES

2 c. all purpose flour
1/2 t. baking soda
1/2 t. salt

3/4 c. (1 1/2 sticks) softened butter (just barely softened…not mushy)
2/3 c. granulated sugar
1/3 c. packed light brown sugar
2 eggs
1 t. Vanilla extract
1/2 c. thoroughly mashed bananas
1 c. good quality chocolate chips
Optional: 3/4 c. chopped walnuts

1.  Heat oven to 350 degrees.  Make sure one of the oven racks is in the middle of your oven and either place sheets of parchment paper or Silpats (nonstick rubber mats) on two baking sheets.

2. Mix the flour, baking soda and salt in a medium bowl with a wire whisk.  In a bowl of a stand mixe

r, cream together butter and sugars.  Add one egg at a time, beating in between each one.  Scrape down the bowl.

3. Add the vanilla and cream together on medium until everything is incorporated.

4. Add the dry ingredients and cream together again on medium.  Mix in your chocolate chips and walnuts (optional). (NOTE: I used pecan bits instead, and it turned out fine.)

5. Drop small ice cream scoop fulls of dough onto the cookie sheets.  I usually do three across and four down.  Bake for 12-14 minutes or until the cookies are lightly golden and soft, but not mushy to the touch. Let cool and store in an airtight container.  (NOTE: These cookies are going to be on the larger side.)

Find the original recipe here

Thank you for visiting and taking the time to read this post! Angie and I appreciate you guys so much, please feel free to leave any feedback or questions below. We’d love to hear from you! Hopefully your New Year’s Eve is filled with celebration, party, and ends with a midnight kiss.

Happy New Year’s!

Pistachio and Dried Cherry Biscotti

On the first day of Christmas, my true love gave to me, a whole loaf of Pistachio and Dried Cherry Biscotti!

Why is warm two days from Christmas? California I do not understand you...

 

The holidays are whizzing past me right now, and I’m just starting to enjoy the freedom that comes with them. It was so nice to wake up after the sunrise and all that, and even the fact that I’ve been experiencing a stomach bug since yesterday hasn’t dampened my spirits! With school out and everything, I have much more time than usual to spend in the kitchen, which makes me very happy.

I got this recipe a little while back from my aunt, who is an avid baker as well as a crafter (if that’s even a term), and I was so excited to give it a test! With Christmas just around the corner, the red fruit and the green pistachios give the biscotti a festive coloring, making it the perfect recipe to start off this Christmas series.

The hues of the nuts and fruit are so vibrant against the plain dough of the biscotti. Hungry yet?

And not only does the biscotti look good, it tastes good as well. Baked twice to achieve that crispy crunch that one searches for in a biscotti, your company will be clamoring for a second serving. Served with a steaming cup of post-dinner coffee, this biscotti is bound to be the perfect ending to any holiday gathering!

PISTACHIO AND DRIED CHERRY BISCOTTI

2 cups of all-purpose flour

1 cup granulated sugar

1 tsp baking powder’

¼ tsp salt

1 cup dried cherries

2 tbsp no pulp orange juice

4 tbsp unsalted butter, softened

2 large eggs, room temperature

½ tsp vanilla extract

¾ cup shelled unsalted pistachios, toasted and chopped coarse

  1. Adjust rack to middle position and heat oven to 350 degrees. Line baking sheet with parchment paper.
  2. Whisk flour, ½ cup sugar, baking powder, and salt together in a medium bowl.
  3. Microwave cherries and orange juice, covered, in a small bowl for about 45 seconds. Let cool to room temperature, this should take about 30 minutes. (NOTE: if you need to cool the mixture a bit faster, stick it in the fridge for a bit.)
  4. Using a stand mixer fitted with a paddle, beat butter and remaining sugar on medium speed until light and fluffy. (NOTE: I used a hand mixer instead.)
  5. Slowly add eggs and vanilla into butter mixture until incorporated.
  6. Reduce speed to low and add flour mixture into butter mixture. Fold in cherries and pistachios, mixing until just evenly incorporated.
  7. Transfer dough to prepared sheet, and with floured hands, form into two 13×2 loaves spaced three inches apart. Bake until light golden brown and just beginning to crack on top, about 30-35 minutes.  (NOTE: The dough will be a bit sticky, so floured hands are necessary. Trust me.)
  8. Take loaves out and allow to cool for 10 minutes before using a serrated knife to cut the loaves in to half-inch thick slices.
  9. To achieve the perfect crunch, lower the oven to 325 degrees. Then take the sliced loaves and stick onto a freshly lined baking sheet and bake for another 10-15 minutes, flipping each slice halfway through the baking.

VARIATIONS:

Instead of dried cherries, I replaced them with dried cranberries and it worked just as well. Pistachios can also be replaced with other nuts if so desired. If you’re looking for a softer biscotti (it’ll end up being more like bread), skip the double baking step.

Thanks for reading, and I hope you enjoy this recipe and have a wonderful time over the holidays! Check back tomorrow for another Christmas cookie recipe! Feel free to mention comments, concerns, questions, and cuss words below!