Next time you have bananas going bad try this recipe. It doesn’t have a huge banana flavor but is moist and delicious. Not to mention its vegan and somewhat healthy!
Biscotti’s are one of those things I have always wanted to make but never actually made.. until today. These biscotti’s are super simple and super delicious. they have a nice almond flavor and will taste wonderful dipped in coffee or tea. I honestly don’t know why I have never made them because they had very few, simple ingredients and are hard to mess up. the original recipe dipped theres in chocolate but either way they are delicious!
1 cup (145 grams) blanched whole almonds
1 teaspoon (5 grams) baking powder
1/8 teaspoon salt
2 cups (260 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Almond Biscotti:Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
In a small bowl lightly beat the eggs and extracts together.
In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. On a lightly floured surface roll dough into a log about 14 inches long and 3 – 4 inches wide. Transfer log to the prepared baking sheet and bake for 30 -40 minutes, or until firm to the touch (log will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.
Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.
If you have ever been to California Pizza kitchen and had there thai peanut salad may understand my obsession with it. The thai peanut salad has no lettuce, just napa cabbage and red cabbage along with edamame, cucumber, chicken, peanuts and carrots. The base of the salad is pretty simple however the dressing is out of this world. I used this recipe for the thai peanut dressing and cilantro lime dressing(did not use red bell pepper). The mixture of the two dressing are incredible.
For the cilantro lime rice I used my rice cooker and added a few tablespoons of lime juice into the water along with the whole limes wedges right into the water. When it was done i took out the lime wedges and added some chopped cilantro. The rice had incredible lime flavor and it was so simple to do!