Chocolate-Pecan Biscotti and Refrain

by Sweetenuf | Nov 23, 2013 | Cookies and Biscotti

R E F R A I N – to stop oneself from doing something.  synonyms: abstain, desist, hold back

Chocolate Pecan Biscotti

If you are like me you probably refrain from purchasing a swimsuit until the one you have is falling apart and maybe you refrain from even trying on skinny jeans because who other than a 9-year-old girl can get her thighs into them.  The reason I hold back on these purchases is because they tend to make me feel unsatisfied and unhappy with my body, perhaps a little or perhaps a lot, depending on the day.

Well, unfortunately today I must add another item onto my above list.  Bras!  You thought it would be the pictured Biscotti, right?  Absolutely not, Biscotti makes me feel good and indulging brings some satisfaction, perhaps a little or perhaps a lot, depending on the day.

Why bras? you may ask.  Have you bought a bra lately.  Gone are the days when I can waltz in and any little thing will do.  It didn’t matter if it had a wide strap, a skinny strap, scalloped cups or demi cups and who needed a pushup….the girls were sitting pretty and everything came in my small size as support and smoothness were not required.  Now, it is a torturous foray into racks upon racks of unfamiliar items.  Not only do you have to decide if you want part coverage, full coverage, some support, full support or no support you also need to determine front snap, back closure, t-back, smooth look and more.

As if that isn’t enough you are made to suffer through looking at yourself in garish lighting while wondering where the back fat should go. I somehow never seem to resemble the Angels with their Wings even when trying on a Victoria Secret bra.  (You know, only approximately 2% of the population are built like models, so technically they are the freaks and weirdos not us yet most of us lament not being weird and freakish).   Hmmm, if you can grab some of it (the back fat) and push it forward to stuff it into the cups you will have a fuller bosom but, hey all that extra means my bust is entering the room way too soon.  As if that is not annoying enough the cleavage becomes a line that runs from between your breasts to almost under your chin.  NOT a nice look.  And it looks worse if your skin has lost a little of its elasticity.  It then doesn’t resemble cleavage at all.  It looks more like a crepe-y scar running through the top half of your body and as I have several scars (or life experience lines) on my lower half I don’t need any more on the top half.  O.K. found out you need to purchase a bra with rounded cup edges so you don’t have the double boob look on each one.  Are you familiar…you put on your t-shirt and look down and see a weird bulge cutting the area into 2 hills with a little valley between on each one.  Again, not so nice or flattering.  OK, now I have the right cup and my usual size but when I turn around I see bulging above and below.  When did this occur.  Surely there is a flaw in this bra.  Don’t they lift and separate anymore.  Think I will abandon the whole bra purchase and wear undershirts and thick tops.  Maybe by next Spring when I need to switch back to t-shirts there will be something new on the market to take care of all my concerns. In short order what I need is a smooth coverage, bulge eliminating, cleavage enhancing, boob perking bra at a reasonable price.

Another question that recently got me to thinking..how come guys underwear doesn’t ride up.  You never hear men debating which briefs are the ones to purchase to avoid pantylines and hungry bum.  If manufacturers can produce a product in a heavier fabric for the male population why don’t we have access to this wonder garment.   I guess underwear is for another blog.

Chocolate Pecan Biscotti

Ingredients

2 large eggs

1 tsp vanilla extract

2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup butter, room temperature

1/2 cup brown sugar

1/4 cup white sugar

1 cup toasted pecans

4 ounces chocolate, chopped or chips

Preheat oven to 325F.  Line large jelly roll pan with parchment paper.  Toast pecans and allow to cool and rough chop, if desired.

Toasted pecans and chocolate ready to stir into finished batter

Stir the eggs and vanilla together in a small bowl until blended and set aside.  Mix the flour, baking soda and salt in a small bowl and set aside.

Beat the butter and sugars together in a large bowl with an electric mixer until light and fluffy.  Beat in the egg mixture and then gradually add in the flour mixture in 3 additions.  Beat well after each addition of flour and use a spatula to scrape down sides of bowl between each beating.

Stir the chocolate and toasted pecans into the batter.

Divide the dough into 2 equal portions and on a lightly floured surface shape the dough into 2 logs. (Dipping your hands into either water or flour helps to prevent dough from sticking to your hands too much.)

Biscotti dough ready to bake.

Tip: I find it easier to divide the dough in my large bowl and shape into a bit of a ball and then place on my parchment lined cookie sheet.  It is easier for me to shape on the sheet and makes less on my counter.  Just make sure if your dough feels really sticky you add some flour so you can handle and shape it.

Pat and press the dough in the logs into rectangles about 12-14 inches longs, 1 1/2 inches wide and 1 inch thick.

Bake for 25 minutes or until lightly browned.  Remove from oven and let cool for 10-15 minutes.  Using a serrated knife cut each log diagonally into 3/4-inch thick slices.  Place the slices upright and spaced slightly apart back onto baking sheet and bake for another 10 minutes.  Turn slices over and bake for another 5 minutes or until slightly dry.  Remove from oven and cool completely.  Store in an airtight container.

Before cutting and baking 2nd time. Mine are a little too thin!

Makes about 3 dozen.  These will freeze well.