Biscotti Dipped in Chocolate

M and I are watching "The Sopranos."  We are only on season 2, but we've had a hankering for all foods Italian lately - from sfogliatelle (pronounced shfooyadell - our new favorite Italian word and dessert) to cannoli to homemade biscotti dipped in chocolate for my Mom for Mother's Day. 

I found the biscotti recipe in The Sopranos Family Cookbook I checked out of the library. It was easy to follow and the anise cookies tasted and looked like mini store-bought biscotti.  They were a bit softer than your traditional biscotti and could be eaten without dunking in tea or coffee. I added milk chocolate for my Mom, but will dip them in dark chocolate - my favorite - next time. 

Then I packaged them in a Ziploc bag with scrapbook paper and ribbon - a gift wrapping idea I found on Pinterest. My Mom truly thought I bought them. 

Macadamia Nut Cookies with White and Chocolate Chips

M and I made these Macadamia Nut Cookies with White and Chocolate Chips for my Christmas Cookie Exchange.  The original recipe was here, but we tweaked it a bit. We tested the recipe first, which stated that it yielded 4 dozen, but those were TINY cookies.... so the second time around we formed much larger cookies - about 20. 

Ingredients:
1 cup butter, softened
1/4 cup shortening
3/4 brown sugar, packed
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped macadamia nuts
3/4 cup white chocolate chips
3/4 cup chocolate chips

Directions: 
1. Preheat oven to 350° F. 
 
2. In a large bowl, use an electric mixer to cream the butter, shortening, brown sugar, and white sugar until smooth. 

3. In a separate bowl, beat the eggs with a fork.  Then add them to the above mixture. Stir in the vanilla extract. 

4. Combine the flours, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and chips.

5.  Roll the dough into balls and place on ungreased cookie sheets. Flatten and shape the cookies with your hands or fork. 

6. Bake for 10 minutes, or until golden brown.

Gluten Free Brownies

Over the weekend, I made these Betty Crocker gluten free brownies for a potluck, in particular for a friend who is gluten free, and they were DELICIOUS!  They were moist and gooey, just the way I like my brownies.  If I didn't tell you and everyone else at the gathering that they were gluten free nobody would have know the difference, they were that convincing!

Seven Layer Cookies

For Seven Layer Cookies you only need seven ingredients and the whole dessert is made in one 13x9 pan.  It couldn't be easier!

Ingredients:
1 stick of butter or margarine
1 and 1/2 cups graham cracker crumbs
1 14 oz can sweetened condensed milk
1 cup butterscotch flavored chips
1 cup semi-sweet chocolate chips
1 and 1/3 cups sweetened coconut flakes
1 cup chopped nuts

Directions:
1. Preheat oven to 350°F (325°F for glass dish).

2. In the 13x9 baking pan melt butter in the oven.

3. Sprinkle the crumbs over butter. With a fork, form the crumbs into a crust. 

4. Pour condensed milk evenly on top of crust.

4. Top with remaining ingredients in order listed; press down firmly with fork.

5. Bake 25 minutes or until lightly browned.

6. Cool or chill if desired.  Cut into bars.  Take your time cutting to make nice neat pieces.   Cover and  store at room temperature.

Makes 24-36 bars.

Cooking Note - These were a hit at work.  M suggested peanut butter chips; next time I think I will substitute the butterscotch ones for pb chips, or maybe even use dark chocolate chips.

Yum-Yum Cake

Growing up my Aunt Doris made Robert Redford cake; it was delicious and very similar to this Yum-Yum recipe, but with a nutty pecan bottom and shaved chocolate on top.   Aunt Doris was an amazing baker, but I was afraid that her recipes, like this one, were lost.  I spoke to my Mom and it turns out she has Aunt Doris' family recipes and old cookbooks -YAY; this one is similar the one my Mom shared over the phone.

On the other side of the family, we have some nut allergies.  M's cousin started making Yum-Yum Cake for family gatherings.  This nut-free, layered dessert is always a huge hit. Yesterday I made it for our Labor Day cookout.

For Yum-Yum Cake you'll need a 9x9 pan.

Layer 1:
1 cup of graham cracker crumbs
1/2 cup of melted butter

Combine the graham cracker crumbs and melted butter in a bowl.  Spray the 9x9 inch pan with cooking spray and press into the dish.  Bake for 15 minutes @ 350°F.  Set aside to cool. 

Layer 2:
4 ounces cream cheese (I have used regular, light, and free-fat and they all work.)
4 ounces Cool Whip
1/2 cup powered sugar

With an electric mixer, blend these ingredients together and spread onto of the cooled graham cracker crust.  Place in the refrigerator to set.

Layer 3:
Make a small box of instant chocolate pudding according to the directions.  Pour on top of layer 2.  Again, place in the refrigerator to set.

Layer 4:
Spread the remainder of the Cool Whip (4 more ounces) on top and add sprinkles.  Keep in the refrigerator until ready to serve. 

Cooking Notes:
We make this recipe in a 9x9 pan because if you don't eat it within a few days it gets soggy.  This is the perfect size for our friends and us.  You could always double the recipe for a 13x9 pan. 

Campfire Cones

These campfire cones were an awesome addition to our camping trip.  My friends and I still made the traditional S'Mores, but also assembled and ate campfire cones when it was time for our second dessert.  The recipe calls for sugar cones, mini-chocolate chips, peanut butter, bananas, and mini-marshmallows.  We made these for two different camping trips - with and without the marshmallows.

I was disappointed that the marshmallows did not melt as well as the other ingredients. Next time we make campfire cones, we'll either omit the marshmallows, or toast them first (like for S'Mores).

Look how the warm peanut butter and chocolate just ooze out. What's not to love about melted peanut butter, chocolate, and bananas in a crunchy cone!