Category Archives: Breakfast

Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti

Aka: Nutella Biscotti. I hesitate to name it Nutella Biscotti because I know that there are other brands coming out with their own versions of “Chocolate Hazelnut Spread,” and some of you might use that, but let’s be real here. I use Nutella.

Choco Hazelnut Biscotti

After making my Espresso Chocolate Chip Mini Muffins, I had several enjoyable days of a delightful treat for breakfast. Turns out that I like having something already made and involving no effort in the morning. So now I turn to another snack that I enjoy with my morning coffee: biscotti. I have never actually made biscotti before, and after giving it a try I must admit that I’m awesome at everything. Also, this recipe makes a ton of biscotti, so I should be all set with breakfast for a while AND be able to bring some to work for my coworkers. I’m the nicest!

Here’s what they looked like when I first shaped them:

shaped

Here’s what they looked like after the first round of baking:

first bake

Here’s what they looked like after the second round of baking:

2nd bake

Here’s what they looked like in the end:

Chocolate Hazelnut Biscotti

Yeah. I know. Perfection.

Here’s my version of this recipe, gently adapted from a Food.com recipe

5.0 from 1 reviews
Chocolate Hazelnut Biscotti
Author: 
Prep time: 
Cook time: 
Total time: 
 
Nutella, hazelnuts, and chocolate chips...biscotti doesn't get much better than that!
Ingredients
  • 2½ cups all-purpose flour
  • 2½ Tbps unsweetened cocoa powder
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 eggs
  • 1 cup sugar
  • ¾ cup Chocolate Hazelnut Spread (Nutella)
  • ½ cup dark chocolate chips
  • ½ cup chopped hazelnuts
Instructions
  1. Preheat oven to 350, and line a baking sheet with parchment paper.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, beat eggs until light and frothy. Add sugar and beat on high for about 2 minutes.
  4. Beat in Nutella until well incorporated.
  5. Slowly add flour mixture and stir until thoroughly incorporated.
  6. Stir in chocolate chips and hazelnuts (the dough will be very thick and difficult to stir).
  7. With well-floured hands, divide dough into 3½ rectangular log shapes, ½ inch thick, on parchment lined baking sheet.
  8. Bake at 350 for 20 minutes.
  9. Remove from oven, and lower heat to 300.
  10. Use a serrated knife to cut logs into ⅓ - ½ inch thick slices. Arrange them on their sides and bake 10-12 minutes.
  11. Remove from oven, turn them over, and bake another 10-12 minutes.
  12. Remove to a wire rack until cooled. Keep stored in an airtight container.

 

 

Orange Chocolate Scones

Orange Chocolate Scones with Orange Glaze

A friend of mine is visiting the area for a couple weeks, so yesterday we thought it would be fun to get out of Boston for a bit and head down to Providence. We ended up going to The Duck and Bunny, which is the worlds most adorable cafe. They call themselves “A snuggery” because it’s such a cozy place. We had fancy snacks like bacon wrapped dates, a ricotta spread, and Afternoon Tea. Afternoon Tea consisted of a sampling of finger sandwiches, scones, cupcakes, and of course tea. It was delightful. You should all go to this place.Orange Chocolate Scones

I have since been craving nothing but scones, and decided to revisit my favorite scone recipe from Joy of Baking and play around with it a bit. I had all those leftover mini-chocolate chips, so of course I used them. And I wanted to make one of my favorite flavor combos: orange and chocolate. And I wanted to put an orange glaze on them because being a baker at Panera ruined me forever and I now feel like scones must always have a glaze.

Orange Choco Scone

 

Now I think I might have some tea and get caught up on Downton Abbey!

 

Orange Chocolate Scones with Orange Glaze
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Chocolate and orange are combined in this light, fluffy, delicate scone.
Ingredients
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup (1 stick) butter, cold and cut into little pieces
  • ¾ cup mini semi-sweet chocolate chips
  • 2 tsp orange zest
  • 1 tsp vanilla extract
  • ⅔ cup milk (more if necessary)
  • For the glaze:
  • 1 cup confectioners sugar
  • ½ tsp orange zest
  • 2-3 Tbsp fresh squeezed orange juice
Instructions
  1. Preheat oven to 400, and line a baking sheet with parchment paper
  2. In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Blend small pieces of butter into the mixture (with a pastry blender, two knives, or crumbling in your hands) until it resembles crumbs.
  3. Stir in chocolate chips and orange zest. Add vanilla and milk, and stir until dough comes together. You may need to add more milk or flour.
  4. Turn out onto a lightly floured surface. Gently knead a few times, then shape dough into a circle about 1½" thick. Divide into 8 triangles, and arrange them on the baking sheet. Lightly brush with milk.
  5. Bake 15-20 minutes, or until golden brown.
  6. Let cool slightly, and while still warm spread glaze over the top so it can melt into the scones. Let cool until glaze hardens.
  7. To make the glaze:
  8. Whisk together confectioners sugar, zest, and orange juice (adding more if necessary) until it's pourable but not overly runny.

Orange Chocolate Scone

Espresso Chocolate Mini Muffins

Espresso Chocolate Chip Mini Muffins

Things that I love: Espresso, Chocolate, Miniature Snacks. This recipe is all of those things! I was inspired to try these when I saw a blog post by Table for Two, and thought it would be fun to make them but with my own twist. First, I wanted them to be miniature so I could bring them to work and make sure there would be enough for everyone. Second, I wanted to try these with Greek yogurt. Third, I wanted to use mini chocolate chips because they’re cute.

Espresso Choco Mini Muffins

Were there enough to bring to work? This recipe made about 60 mini muffins, so yeah, I would say there were plenty. In fact, I ended up keeping a bunch for myself in the freezer for when I’m too lazy to make breakfast. The ones I brought to work went quickly, so now I’m pretty sure I have to bring them more treats soon. Ideas?

Also, I recently discovered that I live near the Wrentham Country Store, and they have a lot of great dishes and vintage cookware. So if you live in MA, you should totally check it out. Just like how you should check out my recipe:

 

Espresso Chocolate Chip Mini Muffins
Author: 
 
A subtle hint of espresso combined with chocolate chips makes this a fantastic breakfast muffin
Ingredients
  • 1½ cups all-purpose flour
  • 1½ cups cake flour
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 Tbsp espresso powder
  • 10 Tbsp unsalted butter, softened
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1½ cups non-fat Greek yogurt
  • 1 cup mini semi-sweet chocolate chips
Instructions
  1. Preheat oven to 375, and line a mini-muffin pan with muffin liners.
  2. Combine flours, baking powder, baking soda, salt, and espresso powder. Set aside.
  3. In a large bowl, cream butter and sugar. Add eggs, one at a time, making sure to incorporate them well. Add the yogurt, and mix well.
  4. Add the flour mixture, a little at a time, and beat until it is well mixed.
  5. Fold in mini chocolate chips.
  6. Divide batter into muffin cups, about 1 Tbsp each. Bake 12-15 minutes, or until lightly browned. Remove, and cool on a wire rack.

Espresso Chocolate Mini Muffins

 

Now for the obligatory cat picture (per rules of interneting), here’s what my cousin’s cats Lucille (grey cat) and Wallace (black cat) were up to while I was baking.

 

obligatory cat pic