Try a New Recipe Tuesday- May 14

Time for another week of recipe sharing!  I am so excited and grateful about how much the linkup has grown and appreciate everyone's participation and spreading the word.  :-)  We had a record number of linkups last week, with 72.  Wow!  :-)

This week, believe it or not, Kiddo #4 made Chocolate Biscotti, and boy were they delicious!  Yes, she is only 9.  She made this recipe herself except for the in and out of the oven and the cutting because, yes, she is only 9.  ;-)  She doesn't cease to amaze me.  In addition to hounding me about wanting gymnastics lessons, she now also reminds me daily that she wants to start her own bakery...like right now....  :-)  :-)

She got this recipe from a cookbook she borrowed from the library entitled "The Kids' Holiday Baking Book."

Chocolatiest Chocolate Biscotti
1 3/4 cups all purpose flour, plus extra for the work surface and your hands
2/3 cup unsweetened cocoa powder
2 teaspoons baking powder
pinch of salt
1 1/4 cups sugar
6 ounces semisweet chocolate chips
6 ounces milk chocolate chips
4 eggs
1 teaspoon vanilla

Preheat the oven to 325 degrees F.  In a large mixing bowl, combine the flour, cocoa powder, baking powder and salt.  Stir to mix.  Sitr in the sugar.  Add the chocolate to the flour mixture.

In a medium bowl, beat the eggs with a wire whisk.  Add the vanilla and beat briefly.  With a large rubber spatula, stir the eggs into the flour mixture to form a dough.

On a lightly floured work surface, press the dough together.  It will be sticky.  Put some flour on your hands and on the work surface, but don't add any more flour to the dough.  Divide the dough in half.  With a rolling pin (Kiddo did it by hand), roll each half into a log 14 to 18 inches long.

Place the logs on the baking sheet and make sure they're not too close to each other.  Press down gently with the palm of your hand to flatten the logs.

Bake the logs for about 30 minutes, until they have risen and spread to double their original width.  They are done when they feel firm to the touch of your fingertip.  Cool  the logs on the baking sheet.

With a sharp knife, cut the baked logs diagonally into 1/4-1/2 inch think slices.  Return the biscotti to the baking sheet, a cut side down.  Bake for 15-20 minutes.  They are done when they are dry and crisp.  :-)

Enjoy!  We sure did. :-) I liked them dunked in a hot tea or hot chocolate myself.  :-)  Kiddo #1 even took some on his weekend to Washington, D.C. with the Civil Air Patrol.


Here are this week's features:

Crunchy Beef and Bean Taco Cups from Sumptuous Spoonfuls

Kentucky Hot Brown Recipe from Ben and Me

Cajun Pork Chops from Kingdom Academy Homeschool

Creme Brulee Ice Cream from ButterYum

Slow-Cooked Spicy Potatoes/Dum Aloo from At the Corner of Happy and Harried

Linking up with the Gathering Spot, Kids in the Kitchen, Tasty Tuesday, Tempt my Tummy Tuesday, Domestically Divine Tuesday, Raising Mighty Arrows,Addicted to Recipes, Homemaking Wednesdays, Living Well Wednesday,NOBH, Judy H-J's Thoughts, Wisdom Wednesday , Favorite Things, Modest Mom, Full Plate Thursday and Melt in your Mouth Monday and Show Off Friday and Tuesday's Table and Look What We Did and Titus 2sday,  Mom's Monday Mingle, Monday Mingle, Crafty Spices, Better Mom,Create with Joy, Thursday's Treasures, Tasty Thursdays and Wonderful Food Wednesday and Mondays with Countrified Hicks and Tuesday How to Party and the Tried and True Recipe Party and Kids and Mom in the Kitchen and Family Fun Friday and Clever Chicks Blog Hop