Peppermint Chip Chocolate Biscotti

I had to bring this one back for the holidays!  The perfect festive and yummy treat for this time of year.

Ingredients:

1 cup  coarsely chopped Hershey’s Kisses Candy Cane (hurry, only available during the holidays!)   plus approx 1 cup whole for drizzle

1 cup chocolate chips

1/2 cup  butter

2 large eggs

1 cup granulated sugar

1 tsp vanilla extract

2 to 2¼ cups flour

1/2 cup unsweetened cocoa powder

1½ tsp baking powder

1 tsp salt

Directions:

1. Heat the oven to 350°. Melt the butter and chocolate chips together (I put them in a Pyrex measuring cup and microwave them) and set aside.

2. Beat the eggs and sugar until lightened, about two minutes.

3. Add the vanilla and chocolate mixture.

4. Mix in the flour, cocoa, baking powder, and salt just until combined. You should have a soft, but not sticky, dough. Add the extra 1/4 cup of flour if dough is too sticky.  I usually have to add more.  Mix in peppermint chips.

5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3½ inches by 9 inches. Place the logs on a heavy-duty baking sheet.  Bake for 20 to 25 minutes or until the tops are set.

6. Reduce the oven to 275°. Let the logs cool, then slice into 1/2-inch thick slices. Arrange the slices on baking sheet and bake for 20 minutes. Remove from the oven, carefully turn the slices over, and bake for another 20 minutes.

7. Cool on a wire rack.  Heat remaining peppermint chips in microwave on 70{6a79f8b483379a07c99b49f3ac110091f25498c816895d3835c84435c153d1be} power for 1-2 minutes, then drizzle over cooled biscotti.  Store in an airtight container or freeze.

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

The post Peppermint Chip Chocolate Biscotti appeared first on Italy Travel Planner | Consultant | Once In a Lifetime Travel.

My dad is my great friend and to the disbelief of my old high school self, I have come to realize we are actually quite alike in personality.

Except at some crucial moments when we are traveling.

Over the last few years I have taught my dad the beauty and art of savoring the moment and throwing schedules to the wind.  My dad has reminded me that patience with family and a perfect packing job make for a better vacation.  Here is my list of favorite travel moments with him.  Some good, some bad and some utterly embarrassing.  Hey dad, this is pay back for grilling my boyfriends in the living room before they could date me.

10.  My parents met me in Rome after a cruise.  This was their first time ever in my favorite city on the planet and I couldn’t wait to make the introductions.  One of the first things I taught my dad was how to cross the busy streets; walk out with confidence while maintaining eye contact and never hesitating.  At his first lesson, I told him to stay close and do what I did.  When we got to the other side of the street he turned to my mom and said, “Our daughter has balls of steel!”

9.  I have driven a stick shift most of my life and usually have no problem, but on one particular day I was trying to get up a steep gravel road in our excessively weighted down sardine box of a rental.  I stalled half way up and couldn’t get the momentum back.  My dad saved the day, maneuvering that sorry car up the hill with gravel flying and smoke trailing behind us.  I am sure our hosts were wondering what they had gotten into watching our approach from above.

8.  Speaking of that cracker jack box of a rental, I had accidentally reserved an economy sized car instead of a compact.  Doesn’t sound too bad, right?  Not unless you want to take your luggage with you.  I stood in front of the car and fought back tears.  There was no way we were going to fit four adults, one child with her car seat and our luggage.  Then my dad started putting stuff together like a real-life game of Tetris.  The ride wasn’t the most luxurious but we didn’t have to leave anyone behind.  I know for a fact I could not have done that without him.

Well, hello again

7.  My dad has an uncanny sense of direction, maybe it was all the Boy Scout trips of his youth.  You can blind fold him, drop him in the middle of nowhere and before you can say Bear Grylls he will have found his way home.  Except in Italy.  For some reason his internal compass goes awry and I’m not sure if he would be able to find his head if it wasn’t attached.  Of course, we didn’t discover this until one fateful night in Rome when my dad was leading the charge toward the Spanish Steps.  Instead, we found ourselves repeatedly visiting the Column of Marcus Aurelius.  My dad commented that he didn’t realize Rome had so many relief style columns; I commented that I didn’t realize my dad knew how to read a map upside down.  Not the best night for the two of us.

6.  The issues with directions didn’t end there.  Originally, my dad was to be my co-pilot and right hand man in the car.  Nothing was farther from the truth and the tension came to a breaking point near Milan as I was demanding to know which exit to take for Lake Como.  He was utterly frozen and I was less than kind.  My mom decided to chirp in from the back seat (where her sole job was to entertain my daughter) and ‘help’ which only infuriated both of us more.  My dad balled up the map and threw it in her face, telling her where she could put it.  Mind you, this all happen in front of my four year old and the version found here is toned down for the sake of my readers.  The event made a lasting impression on my daughter, and to this day she will ask me to reenact the day Papa threw that map at Nana.

5.  For the most part though, travel with my dad has been bonding.  One of my favorite things to do with him is go for a morning cappuccino and then spend the rest of the day popping in and out of little cafes for our espresso fixes when my mom isn’t looking.

4.  Another great memory is cooking together with my dad after shopping in the morning markets.  Sometimes we would make nothing more than cheese and meat platters, other times we would go all out.  Once my dad made us steaks cooked over a centuries old hearth in a little villa in Tuscany while I put together a simple Carbonara.  Perfection.

3.  On that first trip to Rome, I took my dad into the Roman Forum.  I can’t explain how touching it was to look over and see him bent down on one knee and weeping over the site of Caesar’s cremation.  I knew then he wasn’t the average tourist.

2.  His love for Italy and travel in general started on that first trip and then blossomed even further when he returned two years later.  Watching him grow to appreciate and love the people and lifestyle of Italy was amazing.

Pants removal not required.

1.  I made sure my parents both traveled with their money belts containing everything of value safely tucked beneath the pants and safe from the fingers of pick-pockets.  They were instructed on the importance of use and what they should keep stowed inside.  What I forgot to mention, because the thought never ever even occurred to me, is that you do not need to remove your pants to access your money belt.  Yes, that’s right.  I happened to walk into the lobby of our hotel and found my dad in the corner with his pants around his thighs trying to pull a credit card out of his money belt.

Sorry dad, but this one was too good not to share.

I’m obsessed with feedback, let me know what you think.

Love it??  Pass it on!

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

The post Top Ten | Travel Memories With My Dad In Italy appeared first on Italy Travel Planner | Consultant | Once In a Lifetime Travel.

I made these for Valentines Day for the family.  They are delicious, best with a bowl of ice cream or a glass of dessert wine.  Definitely not something you will find on your trip to Italy.

Ingredients:

• 2 1/2 – 3 cups all purpose flour
• 2 cups sugar
• 1 cup unsweetened cocoa
• 1 jar of red food coloring (you will need 2 bottles if using the liquid kind you find at the grocery store)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs
• 1 1/2 teaspoons vanilla
• 1 cup white chocolate chips

*Don’t freak out, there is no butter in this recipe*

Directions:

1. Heat the oven to 350°.

2. Mix flour, sugar, cocoa, food coloring, baking powder and salt.

3. Lightly beat eggs in a separate bowl, then add to flour mixture and mix until combined. I found this recipe was very crumbly, so I would not add the full 3 cups of flour unless it is really doughy.

4.  Fold in white chocolate chips.

5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3½ inches by 9 inches. Place the logs on a heavy-duty baking sheet.  Bake for 30 minutes or until the tops are set.

6. Reduce the oven to 300°. Let the logs cool (this is a crumbly recipe so the longer you let the logs cool the better and easier it will be to cut without breaking), then slice into 1/2-inch thick slices.  With this recipe it is very important to let them cool otherwise it will crumble when cutting.  Arrange the slices on baking sheet and bake for 10 minutes. Remove from the oven, carefully turn the slices over, and bake for another 8 minutes.

7. Cool on a wire rack.  Store in an airtight container or freeze.

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

The post Red Velvet Biscotti Recipe appeared first on Italy Travel Planner | Consultant | Once In a Lifetime Travel.

Chocolate and Candied Orange Peel Biscotti

Yep, I’m on an orange kick!

Ingredients:

1 cup chocolate chips + 3/4 cup chocolate chips to fold into dough

1/2 cup  butter

2 large eggs

1 cup granulated sugar

1 tsp vanilla extract

1 Tb Orange juice concentrate

2 to 2¼ cups flour

1/2 cup unsweetened cocoa powder

1½ tsp baking powder

1 tsp salt

1 cup chopped candied orange peel (see recipe below)

Directions:

1. Heat the oven to 350°. Melt the butter and chocolate chips together (I put them in a Pyrex measuring cup and microwave them) and set aside.

2. Beat the eggs and sugar until lightened, about two minutes.

3. Add the vanilla, orange juice concentrate and chocolate mixture.

4. Mix in the flour, cocoa, baking powder, and salt just until combined. You should have a soft, but not sticky, dough. Add the extra 1/4 cup of flour if dough is too sticky.  I usually have to add more.  Fold in candied orange peel and 3/4 cup of chocolate chips.

5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3½ inches by 9 inches. Place the logs on a heavy-duty baking sheet.  Bake for 20 to 25 minutes or until the tops are set.

6. Reduce the oven to 275°. Let the logs cool, then slice into 1/2-inch thick slices.  With this recipe it is very important to let them cool otherwise it will crumble when cutting.  Arrange the slices on baking sheet and bake for 20 minutes. Remove from the oven, carefully turn the slices over, and bake for another 20 minutes.

7. Cool on a wire rack.  Store in an airtight container or freeze.

Candied Orange Peel

Peel 3 oranges thinning, making sure not to grab any of the white pith.  Place peels in saucepan, cover with water and simmer 10 minutes.  Drain.  In saucepan, combine 1/2 cup water and 1/2 cup sugar.  Bring to a boil and cook until sugar is completely dissolved.  Add peel and let simmer until liquid is absorbed.  About 45 mins to an hour.  Lift peel out and place on waxed paper to cool.

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

The post Chocolate and Candied Orange Peel Biscotti appeared first on Italy Travel Planner | Consultant | Once In a Lifetime Travel.

This is a simple and traditional recipe.  I wanted some light and refreshing after last week’s recipe, don’t worry there isn’t any bacon hidden in this one!  Recipe courtesy of Lou Seibert Pappas and his glorious book Biscotti.

Ingredients

Makes about 3 dozen

• 1/2 cup whole almonds
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/3 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 2 tsp orange zest
• 2 1/4 cup flour
• 1/8 tsp nutmeg

1. Place nuts in a shallow pan and bake at 325 degrees until golden brown, about 8-10 minutes.  Let cool.
2. Whisk flour, baking powder, and salt in medium bowl. In large bowl, beat butter and sugar with electric mixer until light and fluffy, two or three minutes. Add eggs one at a time and beat to combine.  Beat in vanilla, almond extract and orange zest. Add flour mixture and beat until blended. Chop almonds in half and fold in. Gather dough in ball and divide in half.
3. Line baking sheet with parchment paper. Preheat oven to 325ºF. On floured surface, roll each piece of dough out into a 12 to 14-inch log. transfer logs to baking sheet spacing them 3 to 4 inches apart.  Bake until light golden and dry to the touch, about 25 minutes.
4. Remove baking sheet from oven.  Allow logs to cool for 5-10 minutes. Transfer logs to cutting board. Using serrated knife, slice logs on diagonal into 1/2-inch thick slices. Return slices to baking sheet, laying flat on their sides and bake for 5-7 minutes until dry and golden.  Turn them to the other side and bake for 5 more minutes.

Copyright 2012  Andi Brown, Once in a Lifetime Travel

The post Biscotti Toscani appeared first on Italy Travel Planner | Consultant | Once In a Lifetime Travel.

This may just be my best batch of biscotti.  Ever.

I know, I know….bacon??  I don’t know how, I don’t know why and quite frankly I don’t care.  It works and its to die for.  Here is the recipe, adapted from Lucy Baker who I now am forever indebted to.

Ingredients

Makes about 3 dozen

1. Fry bacon in skillet until browned and crisp, about 8 minutes. Transfer to paper towel-lined plate to drain. Allow bacon to cool completely. Transfer bacon to food processor and pulse until coarsely chopped.  I went on the finer side of coarse so that the bacon could be better incorporated in the dough.  Set aside.
2. Whisk flour, baking powder, and salt in medium bowl. In large bowl, beat butter and sugar with electric mixer until light and fluffy, two or three minutes. Add eggs one at a time and beat to combine. Add flour mixture and beat until blended. Stir in bacon and chocolate chips. Gather dough in ball and divide in half. Wrap each half in plastic and refrigerate until firm, about 20 minutes.
3. Line baking sheet with parchment paper. Preheat oven to 350ºF. On floured surface, roll each piece of dough out into a 12 to 14-inch log. transfer logs to baking sheet spacing them 3 to 4 inches apart.  Sprinkle with sea salt.  Bake until light golden and dry to the touch, about 30 minutes.
4. Remove baking sheet from oven. Reduce oven temperature to 300ºF. Allow logs to cool for 15 minutes. Transfer logs to cutting board. Using serrated knife, slice logs on diagonal into 1/2-inch thick slices. Return slices to baking sheet, standing upright, and bake until dry and golden.  I was happy at 20 minutes.

Copyright 2012  Andi Brown, Once in a Lifetime Travel

The post Bacon Chocolate Chip Biscotti appeared first on Italy Travel Planner | Consultant | Once In a Lifetime Travel.

Biscotti Recipe:  Week One – Peppermint Chip Chocolate Biscotti

For those of you that missed my previous post, my New Year’s Resolution this year is to make a new biscotti recipe every week.  Take that weight watchers!

Ingredients:

1 cup  coarsely chopped Hershey’s Kisses Candy Cane (hurry, only available during the holidays!)   plus approx 1 cup whole for drizzle

1 cup chocolate chips

1/2 cup  butter

2 large eggs

1 cup granulated sugar

1 tsp vanilla extract

2 to 2¼ cups flour

1/2 cup unsweetened cocoa powder

1½ tsp baking powder

1 tsp salt

Directions:

1. Heat the oven to 350°. Melt the butter and chocolate chips together (I put them in a Pyrex measuring cup and microwave them) and set aside.

2. Beat the eggs and sugar until lightened, about two minutes.

3. Add the vanilla and chocolate mixture.

4. Mix in the flour, cocoa, baking powder, and salt just until combined. You should have a soft, but not sticky, dough. Add the extra 1/4 cup of flour if dough is too sticky.  I usually have to add more.  Mix in peppermint chips.

5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3½ inches by 9 inches. Place the logs on a heavy-duty baking sheet.  Bake for 20 to 25 minutes or until the tops are set.

6. Reduce the oven to 275°. Let the logs cool, then slice into 1/2-inch thick slices. Arrange the slices on baking sheet and bake for 20 minutes. Remove from the oven, carefully turn the slices over, and bake for another 20 minutes.

7. Cool on a wire rack.  Heat remaining peppermint chips in microwave on 70{6a79f8b483379a07c99b49f3ac110091f25498c816895d3835c84435c153d1be} power for 1-2 minutes, then drizzle over cooled biscotti.  Store in an airtight container or freeze.

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

The post Peppermint Chip Chocolate Biscotti appeared first on Italy Travel Planner | Consultant | Once In a Lifetime Travel.

Chocolate Dipped Butterscotch Biscotti

It’s down to the wire, only five days until Christmas and I still need to come up with little gifts for the neighbors, the teachers, bus driver, garbage man and anyone who decides to give me something unexpected.

What better to make than these?  They look like I spent all day in the kitchen, and let me tell you they taste fantastic.  So good in fact, I am on my third cup of coffee just so that I can keep dipping.  Which reminds me, anything said on this post was done by a hypercaffienated mom who hasn’t spoken to anyone over the age of 8 in two days.

So here is the recipe, I have made some modifications from a post I found on Savory Simple.

Chocolate Dipped Butterscotch Biscotti

**I have adapted this recipe for my food processor, but it can be just as easily done with a standing mixer**

Ingredients

• 2 cups flour (may need up to a 1/2 cup more depending on dough consistency)
• 1 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• pinch of salt
• 3 eggs
• 2 tsp of vanilla
• 1/2 cup semi sweet chocolate chips for dough;  2 cups for dipping
• 1 cup butterscotch chips

Directions

1. Mix dry ingredients together in food processor.
2. Add eggs and vanilla to mixer, while pulsing the machine on and off.
3. When the dough starts getting crumbly (if it still looks wet add more flour a 1/4 cup at a time), add the chocolate and butterscotch chips.  Continue to pulse until everything is evenly combined.  If your processor starts to grate the chips instead of mix, then remove dough and mix by hand.
4. Push the dough together in the mixing bowl or on a table until it’s a firm, slightly sticky dough.
5. Divide the dough into 4 even pieces and roll them into logs.  Set the logs in a sheet tray covered with parchment.  Make sure you leave an even amount of space to prevent logs from sticking together as they cook.  Not a big deal if they do, they just don’t look as pretty.
6. Bake at 350 degrees for 25 minutes.  Tops should be firm, then allow to cool.
7. Slice on the bias about 1/2 inch each.  Try to cut them all the same size so that they will cook evenly.  Place slices back in the oven at 300 degrees for 5 minutes per side.
8. Heat remaining chocolate in double boiler.  Dip long flat side of the biscotti into the chocolate and place chocolate side up on a cooling rack to dry.  Store in an air tight container or freeze.
9. Immediately make a large pot of coffee, dip and enjoy!!

Copyright 2011  Andi Brown  Once in a Lifetime Travel

The post Christmas Treats | Chocolate Dipped Butterscotch Biscotti appeared first on Italy Travel Planner | Consultant | Once In a Lifetime Travel.

Jaime Oliver’s homemade pizza

From Jamie Oliver printed in Better Homes and Gardens Special Interest Publication Ultimate Italian 2009

This is the best pizza I have had outside of Italy.  The recipe is easy and fun for the whole family but get ready for a mess!  I’m pretty sure we dirtied every dish in the house.

Each pizza is cooked individually so we make this an interactive Saturday night meal.  I have all the topping out and let the kids create their own.  Below is the dough recipe followed by one of my favorite pizzas.  The sauce is always the same amount and the cook time as well.

Jamie’s tip:  Less is more!!

Ingredients

• 7 cups strong white bread flour or Tipo “00” flour or 5 cups strong white bread flour or Tipo “00” flour, plus 2 cups finely ground semolina flour
• 1 level tablespoon fine sea salt
• 2 (1/4-ounce) packets active dried yeast
• 1 tablespoon raw sugar
• 4 tablespoons extra-virgin olive oil
• 2 1/2 cups lukewarm water

Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Yeast mixture

Adding yeast mixture to flour

Potato, Mozzarella, Rosemary, Thyme and Tomato Pizza

Ingredients

• 1 (per pizza) pizza crust
• 1/4 cup tomato sauce
• 4 oz tiny new potatoes cooked*
• 1 Tbsp snipped fresh rosemary leaves
• 1 TBSP extra virgin olive oil
• 1 tsp fresh thyme leaves
• 1 tsp lemon juice
• sea salt
• freshly ground black pepper
• 3 oz torn into sm pieces mozzerella
  cheese

Directions

The post Homemade Italian Pizza appeared first on Italy Travel Planner | Consultant | Once In a Lifetime Travel.