Butter Baked Goods by Rosie Daykin was a beautiful unexpected gift from my friend Jayne. A gorgeous cover and glossy attractive photos accompanying the recipes. If you enjoy baking you probably are familiar with many of the recipes as they are favourites in my home and in my home when growing up. Recipes for Lemon Meringue Pie, Butter Tarts, Vanilla Cupcakes and more. It is terrific to have all the recipes in one spot accompanied by pretty, feminine photos….you know pretty soft pinks and soft greens, nice tea cups in the photos, etc.
So before heading off to a New Year’s get together I baked up the Orange Pecan Biscotti on page 96 as the hostess is a fan of biscotti.
The biscotti baked up quick and was extremely flavourful. The orange zest and fresh juice squeezed from said orange plus chocolate chips and toasted pecans made it a recipe I will make again. These babies baked up a little on the soft side so if you prefer a crunchier biscotti I would suggest baking them perhaps 10 minutes more.
The orange pecan biscotti turned out great but not as great as the New Year’s Eve get together. You know good food and nice wine are always great but as trite as it may sound being with people who truly care about you and each other and can be comfortable and have some laughs is one of the best things to be around and part of. Thank you to all my great friends and to Liz, Scot, Shona, John, Jessie, Thomas and Melissa for making last night so much fun.
Next up will be some walnut bars with white chocolate cream cheese icing my sister has been raving about. I need to dig around for the recipe and hopefully will have a post on it in the not to distant future. All the best in 2014.
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup pecans, toasted
1/2 cup butter, room temperature
3/4 cup granulated sugar
2 large eggs
2 tablespoons orange juice
1 cup dark chocolate chips
Preheat oven to 350F. Line a baking sheet with parchment.
In a large mixing bowl cream the butter and sugar on medium to high speed until light and fluffy. Add the eggs one at a time and beat briefly after each addition. Scrape down sides of bowl. Add the orange zest and juice and mix. Scrape down sides of bowl.
By hand with a wooden spoon or with mixer on low add in the dry ingredients and mix until just combined. Fold in the chocolate chips and nuts.
Turn batter out onto the parchment lined pan and shape into a log about 18-inches long by 4-inches wide.
NOTE: I found the batter very sticky and it helped to rinse my hands in cold water and leave them wet when shaping the dough.
Bake for 25-30 minutes and remove from oven. Let cool for about 15-20 minutes. Use a serrated knife and cut the log into 18 even slices. Lay slices flat and bake for another 10-15 minutes.
Reblogged this on The Jackson Diner.
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