Archive for the 'cookies & squares' Category

Apricot-Almond & Kidney Bean Breakfast Biscotti

Kidney bean biscotti 4 Apricot Almond & Kidney Bean Breakfast Biscotti

Our basement has become a virtual coffee maker museum. If you were to go down to my basement storage room, you’d find among the spiderwebs a French press, a vintage percolator I rescued from an about-to-be-torn-down house, a standard drip, a Chemex and an Aeropress, half a dozen bags of good beans and still I can’t make a decent cup of coffee. I’ve come to terms with the fact that I must rely on baristas to make them for me on a regular basis, and that yes, if I saved all the money I spent and put it in a jar I could go on a fabulous vacation every year, but I’d rather have all that good coffee.

kidney bean biscotti 2 585x875 Apricot Almond & Kidney Bean Breakfast Biscotti

I’m also coming to terms with the fact that I really like something carby to go with. Generally I like my cookies chewy, with a crisp edge; dry, hard biscotti isn’t my thing, but it turns out crisp, dunkable-in-coffee biscotti totally is. I may even sneak a few in my laptop bag to the coffice.

Kidney bean biscotti Collage Apricot Almond & Kidney Bean Breakfast Biscotti

These biscotti are made with beans, giving them a bit of a protein boost that alleviates some of the guilt associated with eating cookies for breakfast. And if I hadn’t told you, and you hadn’t seen the recipe, you’d never know – beans don’t have a particularly strong flavour, and so they’ll go along with whatever you want them to. Generally I use white kidney beans for aesthetic reasons, but I gave red ones a go out of curiosity and they turned out a lovely pecan colour. I’ll draw the line at black beans.

Related: my kitchen is still intact. But it’s getting close! These home renos are more work than I thought, particularly with a 100 year old house. Oy. Updates soon!

Apricot-Almond & Kidney Bean Breakfast Biscotti

1 3/4 cups all-purpose flour (or any combination of all-purpose and whole wheat)
1 cup oats
3/4 cup sugar (white or brown)
1 tsp baking powder
1/4 tsp salt
1/4 cup butter
1 cup canned red or white kidney beans, rinsed and drained (half a 19 oz/540 mL can)
1/4 cup orange juice or milk
1/4 cup canola oil
1 large egg
2 tsp vanilla or almond extract
1/2 cup sliced or slivered almonds
1/2 cup chopped dried apricots
coarse sugar, for sprinkling (optional)

Preheat the oven to 350ºF.

In the bowl of a food processor, combine the flour, oats, sugar, baking powder and salt; pulse until the oats are finely ground. Add the butter and pulse to blend. Transfer the mixture to a mixing bowl.

Put the beans, juice, oil, egg and vanilla into the food processor and pulse until smooth; add to the dry ingredients along with the almonds and apricots, or whatever additions you would like to add. Stir just until the dough comes together.

Shape the dough into a log on a baking sheet that has been sprayed with non-stick spray (the dough will be a bit sticky-dampening your hands helps), flattening it so that it’s about 15 inches long and 4 inches wide. (Divide the dough into two if it doesn’t fit on your cookie sheet, or make longer, thinner logs for smaller biscotti.) If you like, sprinkle the top with coarse sugar.

Bake for 25-30 minutes, until golden and firm. Transfer to a wire rack to cool, then cut on a slight diagonal into 1/2-inch thick slices using a serrated knife. Stand the biscotti upright on the baking sheet, spacing them about half an inch apart, and bake for another 30 minutes, until crisp and dry.

Makes about 2 dozen biscotti.

button print gry20 Apricot Almond & Kidney Bean Breakfast Biscotti

May 29 2014 | breakfast and cookies & squares | 8 Comments »

Sticky Toffee Date & Chocolate Chunk Cookies

sticky toffee cookies Sticky Toffee Date & Chocolate Chunk Cookies

I’ve been preoccupied by the idea of cookies lately – perhaps because I haven’t been eating any – and it occurred to me that a chewy brown sugar cookie base (best known for its role in the chocolate chip cookie) could be made into a vehicle for sticky dates and toffee – and chocolate too, just because my mouth would miss it if it wasn’t there.

sticky toffee cookies 5 Sticky Toffee Date & Chocolate Chunk Cookies

For some reason the idea of sticky toffee pudding got itself wedged in my mind – in cookie form. Because really, I’m not going to get around to make the real thing, and the real thing isn’t portable, nor the sort of dessert I want hanging around my kitchen, coaxing me to eat it. Here, thick brown sugar dough is spiked with molasses (just enough to make them come across as even more brown sugary) and chewy chunks of date, melty chocolate and toffee bits stirred in.

sticky toffee cookies 4 Sticky Toffee Date & Chocolate Chunk Cookies

I made a big batch of dough and kept the bowl in the fridge for a couple of days for dipping into to bake. A few (you can bake just a few at a time in the toaster oven) for lunches, or just to make the house smell homey when W comes in from school.

sticky toffee cookies 3 Sticky Toffee Date & Chocolate Chunk Cookies

Because my old workhorse oven likes to feel needed, and summer is still eons away. Or seems it.

sticky toffee cookies 2 Sticky Toffee Date & Chocolate Chunk Cookies

Sticky Toffee Chocolate Chunk Cookies

3/4 cup butter, at room temp
1 cup packed brown sugar
1/4 cup sugar
2 Tbsp. dark molasses
1 large egg
2 tsp vanilla
2 cups all-purpose flour
1 tsp. cinnamon (optional)
1 tsp. baking soda
1/2 tsp. salt
1/2-1 cup chopped pitted dates
1/4-1/2 cup toffee chips or Skor bits
1/2-1 cup chopped dark chocolate chunks or chips

Preheat oven to 350F.

In a large bowl, beat the butter, brown sugar, white sugar and molasses until pale and almost fluffy. Beat in the egg and vanilla.

Add the flour, baking soda and salt and stir or beat on low until almost combined; add the dates, toffee chips and chocolate chunks and stir just until blended.

Drop dough by the large spoonful onto a parchment-lined sheet and bake for 12-14 minutes, until golden around the edges but still soft in the middle. Transfer to a wire rack to cool.

Makes about 1 1/2 dozen large cookies.

pixel Sticky Toffee Date & Chocolate Chunk Cookies
button print gry20 Sticky Toffee Date & Chocolate Chunk Cookies

February 18 2014 | cookies & squares | 13 Comments »

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