Comments (8)

By Estela - Weekly Bite, December 2, 2011 7:58 am

It’s funny how things change once you have kids.

Pre-kid’s, I use to make these elaborate cookie trays, create the cutest packaging, handmade gift tags, and pass them out to friends, neighbors, and coworkers throughout the holidays.

With kid’s, the thought of making those same cookie trays is utterly exhausting. With a 2-year-old and a 4-month-old, I need easy. I still have a love for baking and love the idea of handmade gifts, but this year, I’m keeping it simple.

When it comes to simple and easy, biscotti is one of my favorites. Mostly anyone can eat them with coffee or tea. Plus, all you have to do is put them in a cellophane bag, tie a cute ribbon around it, and you’re all set.

You can make them plain, or add in some fruit and nuts. My staple biscotti recipe is my Anise Almond Biscotti, but for a different flavor I changed up the recipe and added some dried cranberries and walnuts.

These were delicious, simple, and tasted perfect alongside my morning cup of coffee. Hopefully my friends and neighbors will enjoy them just the same

Cranberry Walnut Biscotti adapted from Taste of Home

Ingredients

• 2 cups all-purpose flour
• 3/4 cup brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3 eggs
• 1 tablespoon vanilla
• 3 tablespoon vegetable oil
• 1 cup dried cranberries
• 3/4 cup chopped walnuts

• Preheat oven to 350 degrees.
• In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk eggs, vegetable oil, and vanilla; add the wet ingredients to your dry ingredients and stir until mixed through. Fold in walnuts and cranberries .

• Spray a baking sheet with non-stick cooking spray. Divide dough in half.  Lightly floured hands and shape each half into a 10-in. x 2-1/2-in. rectangle. Bake at 350° for 20-25 minutes or until golden brown.
• Carefully remove to wire racks and cool for 10 minutes. Transfer to a cutting board and cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake for 8-10 minutes on each side or until lightly browned. Remove to wire racks to cool completely.

Comments (13)

By Estela - Weekly Bite, October 14, 2011 6:28 am

So, if you haven’t noticed, my posts have been a little out of sync this week. I went from comfort food, to a tropical flavored smoothie, and now back to comfort food. I blame the weather. Last weekend we had gorgeous Fall like temps and now we have blazing heat with temps in the 100′s. It appears Fall will not be making an appearance any time soon. Good thing I have plenty of canned pumpkin to keep me in the Fall mood.

This pumpkin gingerbread is delicious and easy to make. You can also spruce it up by mixing in some chopped up candied ginger, white chocolate chips, chopped walnuts, or semi-sweet chocolate chips.

Here’s how to make Vegan Pumpkin Gingerbread.

1) Combine your dry ingredients and wet ingredients in separate bowl.

2) Add your wet ingredients to your dry ingredients and mix until everything is combined.

3) Pour your batter into a loaf pan that’s been sprayed with non-stick cooking spray and bake until a toothpick comes out clean when inserted.

This bread would be perfect to have around the house when company is in town for the holidays

Happy Baking

Ingredients:

• 1 3/4 cup whole wheat pastry flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1.5 tsp ground ginger
• 1/2 cup sugar
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 1/3 cup water
• 1 cup canned pumpkin

Preheat oven to 375 degrees. In a large bowl, combine your flour, sugar, baking soda, baking powder, salt, pumpkin pie spice, and ground ginger. Mix until all ingredients are combined. In a separate bowl combine vegetable oil, pumpkin, applesauce, and water. Mix through. Add your wet ingredients to your dry ingredients and mix until all ingredients are combined. Spray a loaf pan with non-stick cooking spray and pour batter in. Bake at 375 degree for 40-50 minutes or until a toothpick comes out clean when inserted.

Comments (20)

By Estela - Weekly Bite, March 24, 2011 7:39 am

No news on the home front. House is still on the market and waiting for that perfect buyer. We’ve had lots of looks and lots of folks love our home, but no one ready to bite the bullet just yet.

In the meantime, while we’re waiting for that perfect buyer, I made myself some High-Fiber Marshmallow Treats

I featured  these on my blog close to a year ago and love love love them!!

I was having a major sweet craving and needed to satisfy it while healthily feeding the bell pepper sized baby growing inside of me

These fit the bill perfectly!

The ingredients are simple…

• 4 tablespoons butter
• 10.5 oz bag mini marshmallows
• 5 cups Fiber One cereal
• 1/2 cup chopped almonds
• 1/2 cup dried cherries (or any dried fruit you like)
• 2/3 cup semi-sweet chocolate chips

In a large saucepan, melt the butter then add in marshmallows. Stir over medium low heat until marshmallows are melted. Once the marshmallows are nice and melty, remove from the heat and add in your cereal, almonds, & dried cherries. Fold through until everything is mixed in. Next add in your chocolate chips. Gently fold these into the mix. Make sure to leave some chocolate chunks in tact.

Spray a 13×9 inch pan with nonstick cooking spray. Spread mixture into the pan and let cool completely. Cut into desired sized bars & Enjoy

My best advice to you…

Try not to eat the whole pan… they are that good