I am still here I promise!
This whole moving thing has proven to be more disruptive than I originally anticipated. Just trying to establish myself in my kitchen has been a part-time job. So throughout the last several weeks I have been relying on my “old” and favourite recipes. Not a lot of new creations happening for me right now but luckily old favourites are comforting and easy. There has been a lot of avocados and pasta dishes in my mouth lately
As I write this it has occurred to me that perhaps there is only so much creativity that can happen in one person’s brain at one time. Moving into a new space has required a certain level of creativity but I am also re-creating my work situation and well… actually my entire life situation! It’s exciting and at times, overwhelming.
My taste buds are looking forward to getting back in the kitchen to create new dishes for myself and my family. Until then I have decide to share with you a few of my favourite recipes from other bloggers, foodies and/or food professionals that are perfect for this time of year.
If you are a vegan then you need no introduction to ohsheglows.com. Angela posts incredible food ideas on her blog and will someday very soon be in every vegan’s cookbook collection. Her Eggnog Biscotti recipe is one that I have been making over the past few years for my loved ones at this time of year. When I say it is amazing, I truly mean it is A-MAZ-ING! I make as many batches as I can and yet still I always seem to not have enough. I always hide a few pieces for myself and only hand them out to a select few at Christmas time.
On a very important side note: If you have previously received these from me and are not receiving any this year, don’t worry, we are (probably) still good! I decided a few weeks ago to do only what is necessary to get me through the holiday season this year…and baking didn’t make the cut. So I apologize if you were hoping for a batch but I should be back to my MarthaStewart-self by next Christmas😉
I hope you enjoy this recipe as much as I do (actually maybe you can control yourself and eat a few less than I do).
I will be back in a few days to share another holiday recipe…
Vegan Eggnog Crunch Biscotti
Crisp, nutty, and chewy, with a lovely eggnog flavour, this biscotti will have you in the mood for the holidays in no time. In addition to using toasted nuts, I added some dried sweetened cranberries to give it a nice chewy texture. I bought some rectangular holiday tins from Loblaws, but you can also find tins at Michaels and some bulk food stores like Bulk Barn. It makes a lovely gift! See below for nutritional info.
Yield: approx. 17 pieces
- 3/4 cup chopped nuts, toasted (I used a mix of walnuts and pecans)
- 1 cup whole wheat pastry flour
- 1 cup unbleached all-purpose flour
- 3/4 cup natural cane sugar
- 2.5 tsp freshly ground nutmeg (or 1.5 tsp pre-ground)
- 1/2 tsp freshly ground cinnamon (or 1/2 tsp pre-ground)
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- Scant 1/2 tsp kosher salt
- 1/2 cup dried sweetened cranberries
- 1/4 cup canola oil (or melted coconut oil)
- 1/2 cup + 1.5 tbsp vegan eggnog (I use Vitasoy Holly Nog)
- 1 tsp pure vanilla extract
- 1 cup organic icing/confectioner’s sugar
- 2 tbsp vegan eggnog
- 1 tsp freshly ground nutmeg (or 1/2 tsp pre-ground)
- tiny pinch of kosher salt & cinnamon, to taste
1. Preheat oven to 325 and toast chopped nuts for 10 mins. Remove and cool. Preheat oven to 350F. Line a large baking sheet with parchment paper.
2. In a large bowl, mix the dry ingredients. In a smaller bowl mix the wet ingredients. Add the wet to dry and mix with a spoon until it starts to come together. Now use your hands to squeeze together the dough and mix it completely, being careful not to overmix.
3. Divide the dough in half and place on prepared baking sheet. With palm of hand, press down each half to flatten. Place a piece of parchment paper over top of one half and roll it out into a log (approx 10 inches by 5 across and 1/2 inch thick), using your hand to shape as necessary. Repeat with the second log.
4. Score the logs with a knife and bake for 30 mins at 350F. Remove from oven and reduce heat to 325F. Cool for 5 mins on stovetop and then slice the logs. Gently flip pieces onto one side and bake at 325F for 10 mins. Remove from oven, flip, and bake another 5 mins at 325F. If you like the biscotti SUPER crisp, bake another 5 mins.
5. Cool for 1 hour on a baking rack and then store in a glass container. To prepare glaze, whisk all glaze ingredients together in a medium sized bowl. Place glaze into a baggie, snip off the very end, and “pipe” over top.
Nutritional Info (makes 17 servings, per biscotti, without glaze): 161 kcals, 7 grams fat, 22 grams carbs, 1 gram fibre, 10 grams sugar, 2 grams protein.
(with eggnog glaze, makes 17 servings): 190 kcals, 7 grams fat, 31 grams carbs, 1 gram fibre, 17 grams sugar, 2 grams protein.
Read more: http://ohsheglows.com/2011/12/06/vegan-eggnog-crunch-biscotti-giveaway/#ixzz2nYyoo0e6