Cranberry Almond Biscotti

Every Christmas I join millions of other bakers in making ridiculous amounts of cookies. I have my collection of recipes that I make every year: chocolate hazelnut crescents, chocolate almond macaroons, chocolate raspberry macaroon bars, gingerbread (of course), shortbread...This year I was asked to make cranberry almond biscotti, or as my baby sister calls it, 'scotti. I started with a recipe that my mother clipped from the Globe&Mail and true to form, altered it to my family's specific liking. Enjoy!

1/2 c unsalted butter, room temperature
2/3 c white sugar
1/2 tsp salt
1/2 tsp baking powder
2 tsp almond extract
2 eggs
2 c flour
3/4 c chopped dried cranberries
3/4 c chopped almonds
2 tsp milk

1. Preheat oven to 350°F and line a cookie sheet with parchment paper.
2. Cream butter and sugar together until fluffy.
3. Add salt, baking powder and almond extract and mix well until combined.
4. Beat in eggs, one add a time. Make sure to scrape down the sides of the bowl with each addition. Beat on high for 3 minutes until the mixture is pale yellow.
5. Add the flour and mix until most of it, but not all, has been incorporated.
6. Fold in the cranberries and almonds until the dough is fairly homogeneous.
7. Turn the dough over onto the the parchment-lined cookie sheet and form it into a log that is approximately 8cm wide and as long as your cookie sheet.
8. Bake for 20-25 minutes until the log is slightly golden around the edges.
9. Cool the log for 20 minutes.
10. Lower the temperature of the oven to 325°C.
11. Lightly brush the milk over the top and sides of the log with a pastry brush. Allow the milk to soak in for 5 minutes.
12. Using a sharp knife, cut the log at an angle into slices of about 2cm thick.
13. Place the slices upright on the cookie sheet and bake for another 20-25 mins until dry and a bit golden on the sides.
14. Cool and enjoy!

Midnight Cravings: Coconut cupcakes with Whipped White Chocolate Frosting

Growing up I never really liked anything with coconut and preferred dark chocolate over white chocolate, but lately I have found that I am craving both flavours more and more. Late one night, when my cravings usually take over, I was inspired to create a white chocolate coconut cupcake. The original recipe for the coconut cupcake is from Bon Appetit but I have modified it to my own liking. It is so good that I think I ate almost half of them before I even had the chance to frost them!

Coconut Cupcake:
2 cans coconut milk
2 c all-purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
3/4 c butter
1 1/3 c sugar
3 eggs
1 tsp vanilla extract
Seeds from 1 vanilla bean (or another 1 1/2 tsp vanilla extract)
1 tbsp Malibu coconut rum (optional)

1. In a large pot, bring coconut milk to a boil over medium-high heat then reduce to medium-low heat.
2. Reduce coconut milk to 1 cup.
3. Transfer reduced coconut milk to a container and cool completely.
4. Preheat oven to 350°F.
5. Cream the butter until smooth then beat in the sugar until fluffy.
6. Add 2 eggs, mixing well after each addition.
7. Add vanilla extract and seeds from vanilla bean and mix well, then add the last egg.
8. Add 1 cup of the flour, the baking powder and salt and mix until just combined.
9. Add cooled, reduced coconut milk and mix well to incorporate.
10. Add second cup of flour and mix until just combined.
11. Portion batter into prepared muffin tins.
12. Bake for 15-20 minutes until toothpick comes out clean.
13. Cool completely before frosting.

Whipped White Chocolate Frosting
1 c whipping cream
3 c chopped white chocolate

1. Using a double boiler, heat cream and chocolate over boiling water. Stir until white chocolate is completely melted and the mixture is completely smooth.
2. Cool mixture completely.
3. Using the whisk attachment of an electric mixer, whip white chocolate mixture until it forms stiff peaks and can hold its shape.