Since we are all still in that New Years Resolution mood, let’s talk about something I know a lot of us aim to do: Try something new!
Earlier this week I chatted about how I only got into cooking/baking in my mid twenties. Once I got rolling I just couldn’t stop! But of course I did, for things that seemed too difficult or intimidating. I remember reading Food and Wine magazine and only being able to bookmark one recipe that I thought I was capable of making. As I grew to be a better cook, there were more and more recipes bookmarked, a sign of my growth! (Both in the kitchen and physically! Ha! Too much risotto is NOT a good thing!)
Last year I decided to tackle something that intimidated me. Biscotti.
Biscotti is not terribly difficult to make. However the thought of it scared me for some reason. I just thought it would be too time intensive and too difficult.
But as I learned, all it takes is that perfect recipe to get you rolling!
I stumbled upon this recipe and decided to give it a go.
To my surprise, my first shot was not too shabby! I mean, it did help that the recipe was for peanut butter and chocolate biscotti!
I’ve even adapted the recipe and added a second step of having them dipped in chocolate. Fancy, right?
Want to give them my fancy makeover? Keep reading.
This year I vow to tackle another recipe that scares me:croissants!! Something about those butter blocks and all that rolling has me running to my local bakery to buy croissants, just saying!
But I definitely will give it a go, and perhaps even let you know how it went!
What’s the thing you are most scared to cook or bake?!
For dipped biscotti:
Let biscotti cool once out of oven. Set aside. Using a double boiler, or even just two pots, melt 8 ounces of chocolate. With a small spoon, slowly drip chocolate over one end of biscotti. You may need to turn biscotti to get sides fully covered. Refrain from dipping biscotti directly into chocolate as the crumbs will ruin the consistency of the chocolate! Set on wire rack positioned over a baking sheet. (I crushed one of my more subpar biscotti and crumbled it upon the chocolate! So pretty!)
Chocolate should firm up within 1-2 hours depending on temperature of your house.