This week is hauling right along! So so so much going on. Well kinda. Nothing real earth shattering…just, ya know, life.
We are enjoying an Indian Summer. A perk of fall in Ohio, or summer’s encore performance, or just a blurp in the whole world weather system. Did you know it has an actual definition? It is only a true Indian Summer when the temps reach 70F, the air is dry and warm, and this must follow a frost. Fun fact of Thursday, unless you already knew this then well, did you know giraffes have no vocal chords? If you knew both of these fun facts…then I like you.
Running that needs to happen. Like, literal, lace up the running shoes, crank up the tunes, and run. I did not run once while on vacation (mom may say otherwise, my walking pace may be considered a slow jog – I have never learned how to mosey.) but we did walk our toes off … so while I got in some exercise, I need to get back into my workout routine…I have a half-marathon coming up in January! (and a few pastries and mocha lattes to work off!)
I am prepping for a baby shower this Saturday for like one of the coolest gals I know…those that are attending and reading this, I hope you are hungry. Can you say apple cider sangria and pumpkin pie? Booze at a baby shower. What other way are you going to get sane 30-something (or almost) women to play silly games. Don’t worry, we have sparkling grape juice for the pregnant lady.
There is post-season baseball. The Giants rallied. The Tigers monopolized the Yanks. Who will walk away world series champions…Detroit or San Francisco? My dad says Tigers in 4. My brother says Giants in 6. Guess who is an Indians fan? I am hoping for a 7 games series…mainly because I don’t want to see the season end. Roger Hornsby said it best….People ask me what I do in winter when there’s no baseball. I’ll tell you what I do. I stare out the window and wait for spring. yep.
We are at the tail end of Pharmacy Week. So, I have to deal with all the hoop-lah that goes along with all the fan fare and dinners and award ceremonies and people just stopping me on the street thanking me for being their local pharmacist…did I mention the ticker tape parade? We are kinda of a big deal. People just love their pharmacists. And yes, I am being sarcastic. But it is pharmacy week. We got shirts at work. They are pink.
Books to finish and books to begin. Just wrapped up The Paris Wife and The Piano Teacher. Starting Gone Girl. In the midst of The Violets of March. I can tell it is reading season.
I celebrated my 29 +5/12th birthday this week, no bigs. Which means my half birthday is next month. I will probably make half a cake. I am not joking.
Besides all this mumbo jumbo going on…I have biscotti to share with you. Twice baked cookies. Sweet, crunchy, snappy, dippable Italian cookies. I snazed them up a bit with cinnamon sugar and roasted walnuts. Nothing fancy. Just simple flavors that make the world right. An aroma that slows down a hectic week and brings about memories of cinnamon sugar toast as a kid. Best with hot, dark, rich, black coffee. Or hot cocoa. Ah biscotti…the Italians were on to something here.
|Cinnamon Sugar & Roasted Walnut Biscotti|
- 2 Cups All-Purpose Flour
- 1+ 1/2 Teaspoon Ground Cinnamon
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1/2 Cup White Granulate Sugar
- 1/2 Cup Light Brown Sugar, packed
- 6 Tablespoons Unsalted Butter, room temperature
- 1 Egg
- 1 Egg Yolk
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Walnut Halves
- 1 Egg, lightly beaten
- 6 Tablespoons White Granulated Sugar
- 2 Teaspoons Ground Cinnamon
- Roast walnuts first. Preheat oven to 375F. Evenly spread walnuts in single layer on baking sheet and place in preheated oven for 8 minutes. Remove and roughly chop. Set aside to cool.
- Lower temperature of oven to 325F and line a baking sheet with parchment paper, set aside.
- Prepare the topping, mix together 6 Tablespoons sugar and 2 teaspoons ground cinnamon. Set aside.
- In a medium bowl, whisk together flour, cinnamon, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together butter and sugar until light and fluffy (about 3 minutes.) Beat in egg, egg yolk, and vanilla.
- With mixer on low, mix in flour mixture. The dough may be slightly crumbly but this is expected.
- Stir in chopped walnuts.
- Turn dough out onto prepared baking sheet and shape dough into a log that is about 13 to 15 inches long and 3 to 4 inches wide.
- Brush top with lightly beaten egg and liberally sprinkle with about 3 tablespoons worth of topping (about half).
- Place in preheated oven and bake for 45 to 50 minutes, until lightly golden and firm to touch. Remove from oven and let rest until cool enough to handle. Keep oven at 325F.
- With a serrated knife (bread knife), gently slice log into 1/2 inch wide slices and place biscotti cut side down on baking sheet. Sprinkle more cinnamon and sugar topping (about 1/4 teaspoon) over each biscotti.
- Return biscotti to oven and bake for an additional 20 minutes until lightly golden. Remove from oven and let cool completely.
adapted from Bon Appetit December 1997