Let's start with an introduction. I'm Jen. I'm 28. I am one week from my 10 year high school reunion.
I have a wonderful, wonderful husband whom I love very much and feel honored to be married to... I also have two fantastic, beautiful kids. My daughter is almost 9 (only 15 days to prepare for her birthday... you'll probably see posts about it) and my son just turned 3! They are fabulous and they keep me fabulously busy.
I am also a student about 6 weeks away from being a registered Medical Assistant. I photograph for a little side money and I make ALL KINDS of crafty things! I'm excited about going back to work, but terrified about leaving my sweet babies.
Tonight I am going to make some chocolate biscottis for my morning coffee. I think I will use this recipe (http://allrecipes.com/recipe/double-chocolate-biscotti/)
Ingredients
- 1/2 cup butter, softened
- 2/3 cup white sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 eggs
- 1 3/4 cups all-purpose flour
- 4 (1 ounce) squares white chocolate, chopped
- 3/4 cup semisweet chocolate chips
Directions
- In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
- Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
- Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.
