Biscotti and Yours Truly- A Brief History

Biscotti and I go back. Way back.

Sit back and I'll spin you a tale of my sad little Geography grade, which took a major hit when I brought in lovely homemade Biscotti to share with my class. The theme had been "foods from around the world," and I really thought I had nailed it. I was so excited, in fact, that I had completely forgotten to actually bring the recipe with me, which had been a requirement. Automatic 20 points off? Ouch.

So Biscotti and I took a break, and a long one at that. I simply could not justify all the time and effort that went into making them. Until, alas, I came upon this great little find from my go-to site allrecipes.com.

A cake mix inspired Biscotti recipe wearing the mask of a little homemade number rich in taste? Don't mind if I do!

The beauty of this recipe is that it can be reinvented by simply picking up a different cake mix flavor- I've personally tried white chocolate, apple spice and butter pecan, in addition to the tried and true chocolate.

Biscotti is the perfect way to end a meal with friends. While plating these little lovelies, I'm always quick to offer my guests our Raspberry Mocha Parfait-a timeless combination of Chocolate and Raspberry. I never know what's going to steal the show- the amazing aroma coming from my coffee pot or the melt in your mouth quality of the Biscotti.

So have no fear my fellow modern hostesses- take back your precious time, pick up a box of your favorite cake mix and dive into the world of Biscotti. As long as you arm yourselves with our Raspberry Mocha Parfait, you can't go wrong.

Thanks for visiting!
~Hostess with the Most-ess

www.rivercitybean.com


Ingredients

1 (18.25 ounce) package chocolate cake mix
1 cup all-purpose flour
1/2 cup butter or margarine, melted
1/4 cup chocolate syrup
2 eggs
1 teaspoon vanilla extract
1/2 cup slivered almonds
1/2 cup miniature semisweet chocolate chips
2 tablespoons shortening

Directions
1.In a large mixing bowl, combine the dry cake mix, flour, butter, chocolate syrup, eggs and extracts; mix well. Stir in the almonds and miniature chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-in. log.

2.Bake at 350 degrees F for 30-35 minutes o until firm to the touch. Cool for 15 minutes. Transfer to a cutting board; carefully cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 10-15 minutes or until firm. Remove to wire racks to cool.

A Cheesecake to Remember

Cheesecakes are a funny thing. I always contended that people were afraid to make them, since you had to 1) learn what a spring form pan was and 2) actually buy one.

I got over my cheesecake phobia some time ago, and over the years, I have enjoyed sharing many variations with friends and family. It is the Marbled Pumpkin Cheesecake, however, that is nearest and dearest to me.

The year was 2007 and I was feeling pretty good about this selection for my friend's annual Fall soiree. In fact, I was feeling so confident that when the knob fell off the oven, I just stuck it back on and went back to my mixing.

Not surprisingly, the dessert came out a lovely shade of black. I quickly donated it to my compost pile, and gave it a kick, for drama's sake. I'm happy to report that after putting the oven knob back on properly, Round Two came out simply delectable!

Many people save pumpkin desserts for around the Thanksgiving table, but it makes its way to my home as soon as the leaves begin to turn. My favorite coffee pairing is one from our Gourmet collection- Cinnamon Spice, is a perfect blend with just a hint of cinnamon (http://www.rivercitybean.com/gourmet-flavoured.html).

I recently paired the two for a dinner party and it was a big hit. The only loser of the night? My compost pile, which will have to wait another day for a donation.

Thanks for visiting!
~Hostess with the Most-ess
www.rivercitybean.com

Marbled Pumpkin Cheesecake
INGREDIENTS
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted

2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

2.In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

3.Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

4.Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Recipe originally posted on allrecipes.com by Renee.