Tuesday, April 15, 2014


= biscotti
"twice baked cookie"

I discovered biscotti/ cantuccini a while back and have treasured them as a guilt free breakfast treat (or-anytime-of-day-treat).  Since they have no butter or other fat and are baked twice they are relatively dry, fat free, and delicious (somehow that is possible without butter).  They are a snap to make; if you have never made them, go for it, as they are even easier than regular  drop cookies.  And if that isn't enough, they store up to a month in a sealed container or tin.

This recipe is a very basic, standard recipe without a lot of thrills or additions as you might see in coffee shops.  Check out the book,  Baking with Julia by Dorie Greenspan, for the whole recipe and hop on over to our Tuesdays with Dorie baking group to see others' experiences with this cookie.

Tuesday, April 1, 2014

Potato Lefse

Lefse?  I did not know such a thing existed or even such a word.   A thin tortilla- crepe- swedish pancake type thing but made with potatoes?  Eaten with hot dogs or with cinnamon and sugar?   And I can make these at home?

Yes, yes, and yes. But it is actually Norwegian in origin and technically requires some pretty fancy specialized equipment (none of which I had).

The dough sounded intimidating to work with but wasn't.  It rolled out easily with plenty of flour and the use of a silpat mat.  And cooking them on a hot griddle was quick and clean.

A surprising success in this household.  All made in 15 minutes (with exception to the dough prep and chill time (8 hours)).  All eaten within 15 minutes.

This recipe represents many reasons why I love the Tuesdays with Dorie baking group:  I make things I never have heard of, never would have thought possible in my kitchen, and never would have the gumption to try.

Rhiannon enjoying the lefse.