Had to take a Short Hiatus...

Hello Bakers,

I am going through chemo right now for a breast cancer recurrence and it has interrupted everything in my life - but as so many of us know that’s what it does.

I will be ok and remain a testament to the success of early detection. I promise I will be back with new content soon - just settling into the chemo schedule.

I love you all and I appreciate your support.

More Happy Baking soon with renewed gratitude.

Life is to short to not do what we love.

Keep in touch - I love to see photos of your beautiful work and to hear from you.

Email: bakingwithcolette@gmail.com

Instagram and Twitter: bakingwcolette

Bluprint.com - search Colette Christian and my content pops up.

XO, Colette

Biscotti - a master recipe - one you have to have

Hello Bakers,

I have missed you! It has been several weeks since I posted. The kid’s cooking camps have started at Sur La Table, Farmer’s Market - they make the summer very busy. But it is fun. Thursday are baking days and the kids love it.

Today’s recipe is one you have to have in your repertoire - it is a delicious biscotti - one I first made years ago when I worked at Spiagga in Chicago. The way it is written is as a master recipe. Once you learn the technique you can customize them. The variation that’s featured here is cranberry, orange and walnut. I know those are fall flavors - but they love this flavor at Sur La Table. Since my husband has gone keto (so sad) most everything I bake goes to work. I even took the glass cookie jar to work, freeing it from it’s dark cupboard.

The variations are endless, dried blueberry and lemon, dried mango and lime, chocolate chip and hazelnuts, natural sliced almonds and orange, pistachio, white chocolate and dried cherries…it’s pretty endless.

Let me know if you like the concept of these master recipes and what biscotti flavor combinations you come up with. Send photos - it makes me so happy to see your beautiful work.

Happy Baking!

Colette

Equipment: Scale, stand Mixer fitted with the paddle attachment, spatula, half sheet pan lined with parchment paper, pastry brush, serrated knife

Main Ingredients:

11 ounces (312g) all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3 ounces (85g) unsalted butter

4 3/4 ounces (135g) granulated sugar

2 teaspoons vanilla extract

2 eggs

1 egg white, beaten until smooth, for glazing

Sugar for sprinkling

Biscotti Mise en place - this variation is cranberry, walnut and orange zest

Optional Ingredients

3 ounces toasted nuts

3 ounces chocolate chips

3 ounces dried fruits - cut up into small pieces

zest of orange, lemon, and limes

The step by step photos are below.

• Sift flour, baking powder and salt

• Cream butter, sugar and vanilla (and optional citrus zest) until smooth 2-3 minutes

• Beat in eggs one at a time - starting on low speed (about 20 seconds) increase speed to medium, beat 25 seconds, then add the next egg and repeat the mixing sequence.

• Add dry ingredients - mixing on low speed until the flour disappears then add dried fruits, nuts or chips and the dough comes together.

• Dump the dough onto your work surface, divide in two and form into two logs, each log weighs about 400g. Once shaped they measure 11” long by 1 1/2” wide.

• Place the logs on the baking sheet - a few inches apart

• Brush with egg white glaze and sprinkle with sugar

• Chill for 30 minutes and preheat oven to 350 degrees

• Bake until golden brown and cooked through. Started checking in 25 minutes. Test in the center with a cake tester. The logs should be very firm. Mine took about 30 minutes. If you have a convection setting, use - just reduce the oven temperature by 25 degrees.

• Let cool for 15 minutes, then slice in 1/2” slices on the diagonal. Return to cooking sheet and bake for an additional 10 minutes. Let cool.

• Biscotti keep for weeks at room temperature in an airtight container. They are great cookies to send to friends and family. Back in the day, I sent them cross country and they survived the trip just fine.

Butter, sugar, vanilla extract and zest ready to go in the mixer

Cream butter, sugar and vanilla (and optional citrus zest) until smooth 2-3 minutes

Beat in eggs one at a time - starting on low speed (about 20 seconds) increase speed to medium, beat 25 seconds, then add the next egg and repeat the mixing sequence.

Add dry ingredients - mixing on low speed until the flour disappears then add dried fruits, nuts or chips and the dough comes together.

Dump the dough onto your work surface, divide in two and form into two logs, each log weighs about 400g. Once shaped they measure 11” long by 1 1/2” wide.

Bake until golden brown and cooked through. Started checking in 25 minutes. Test in the center with a cake tester. The logs should be very firm.

Let cool for 15 minutes, then slice in 1/2” slices on the diagonal. Return to cooking sheet and bake for an additional 10 minutes. Let cool.

Say NO to Dough! E Coli outbreak sickens 7 people. Flour recalled in 18 states.

Hello Bakers,

I felt compelled to tell you about the recent E Coli outbreak this week. Unfortunately, it is not safe to eat raw cookie dough or raw batter ever.

To sweeten the bad news I am offering a new peanut butter cookie recipe - this one has peanut butter chips and chocolate chips added to it.

Peanut Butter and Chocolate Chip Cookies - Small batch

Yield 12 medium cookies and 24 small cookies

Equipment:

Stand mixer fitted with the paddle attachment, scale or measuring cups, teaspoons, spatula, medium or small scoop, 1 - 2 parchment lined half sheet pan, plus an extra pan if you have to double pan.

Ingredients:

1 stick unsalted butter , 4 ounces, 113g (slightly softened)

1/2 cup + 1 Tablespoon, 4 ounces, 113g granulated sugar

1/3 cup packed light brown sugar, 3 ounces, 85g

2 teaspoons vanilla extract

1/3 cup peanut butter, 3 ounces, 85g

1 large egg

1 1/2 cups, 7 ounces 198g all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup, 5.5 ounces, 156g chocolate chips **I used a mixture of chocolate and peanut butter chips made by Nestle

Sift the flour, baking powder and salt together.

In the stand mixer fitted with the paddle attachment, combine the butter, both granulated and brown sugars and the vanilla extract.

Mix on low speed for a few seconds until the butter and sugars begin to combine, then increase speed to medium and mix just until the is fully combined with the sugars and vanilla. About 2 minutes.

Stop the mixer and scrape down and add the egg. Mix on low speed for 20 seconds, scrape down and mix for an additional 25 seconds on medium speed.

Add the peanut butter and mix for 1 minute on medium speed - just until combined.

Add the flour and mix on low speed, just until combined - about a minute.

Stop the mixer and scrape down and add the chips - mix on low speed, just until the chips are evenly distributed throughout the batter.

Chill the dough for 30 minutes.

Scoop onto prepared cookie sheets 2 inches apart. 12 per half sheet is normal. Flatten them slightly with the palm of your hand.

Bake at 350 for 12-14 minutes until they are a light golden brown. Depending on your oven, they may take a few minutes longer and if the bottoms of the cookies are getting too dark then double pan with another baking sheet.

Cookies can be stored in an airtight container for 2-3 days and frozen up to one month. The dough can also be refrigerated for 5 days and frozen for up to one month. If frozen, thaw overnight in the refrigerator before using.

Chocolate Covered Strawberries - Happy Mother's Day!

Hello Baker’s,

It is the Thursday before Mother’s Day and if you want a to make a handmade gift for Mom - try these.

The video from my live Facebook tutorial - that’s below. I also want to wish all of you who are moms a Happy Mother’s Day. I hope you get to relax and be pampered.

Happy Baking! XO, Colette

DIY Chocolate Covered Strawberries for Mother’s Day
A live Tutorial…

Yield” 13-18 Strawberries

Recipe can be scaled up - washed and carefully dry - lay out on towels

Equipment - 2 small sheet pans - quarter sheet pans are perfect - one lined with paper towels the other lined with parchment paper, cornet or small piping bag

***A word about chocolate - this is one time when we don’t want to temper chocolate - in fact we don’t want chocolate with a high cocao content at all - the extra fat will cause the coating to slide off the berry.

Some good brands available in stores and online are Ghiradelli, Merckens, Valhrona (hard to find) and Cocao Barry - pate a glace which only comes in an 11 pound tub but is the favorite of every pastry chef in town.

8 ounces Dark Coating chocolate or Pate a glace, melted

8 ounces White Coating chocolate or Pate a glace, melted

Carefully wash and dry your strawberries. Wash them close to dipping and then lay them out on paper towels to dry.

Melt your chocolates in the microwave or over a double boiler.

Work on a clean surface and have your parchment lined tray nearby.

Fill your cornet or piping bag only about a third full - we just need it to make the tuxedo dots.

Dip the strawberries 2/3 of the way in the white chocolate and then each side, on a diagonal in the dark chocolate. Place on parchment tray - shift so that it doesn’t form a foot and finish the rest, then pipe your dots. Let dry - and serve.