Almond Biscotti

I have made this almond biscotti many times in the past year. Everyone loves it. Our small group loves it. My kids love it. My husband and I tell my kids they can only have one so there is more for us and our coffee because we love it. You get the picture. The original recipe is from Smitten Kitchen, and it is posted below with just a few tiny changes.

3 1/4 c flour
1 T baking powder
1/3 t salt
1 1/2 c sugar
10 tablespoons butter, melted
3 eggs
1 T vanilla extract
1 T orange juice
zest from one orange
1 c sliced almonds

Preheat oven to 350. Line baking sheet with parchment paper.
Mix flour, baking powder and salt in medium bowl.
Mix remaining ingredients except almonds in large bowl.
Add flour mixture to egg mixture and stir with a wooden spoon until well blended. Add in almonds.
Divide dough in half and shape each into a log (about 13 1/2 inches long, 2 1/2 inches wide) on the pan using floured hands. Space the two logs apart on the baking sheet as they will spread.
Bake 30 min until golden brown.
Cool completely, about 25 min.
Cut into 1/2 inch strips using a serrated knife.
Arrange slices, cut side down, on baking pan (no parchment paper). Bake for 12 min, flip and bake 8 more min.

Chili

Now that things are warming up around here, I'll go ahead and post the chili recipe you probably needed all winter :) This and cornbread (we use the recipe on the Quaker cornmeal box) are always a quick, easy win around here.

1 lb ground beef or pork
1/2 onion, chopped
2 cloves garlic, minced
1 can tomato sauce
1 can tomatoes with green chiles
1 can beer
2 cans chili beans
1 can black beans
1 T chili powder
1/2 t cumin
1/4 t paprika

Brown meat with onion and garlic. Drain fat. Add remaining ingredients, bring to boil, and simmer 15 min.

Buttermilk Pancakes

We love Saturday morning pancakes! Lately we have been on a rotation between orange pancakes, buttermilk pancakes, and corn meal pancakes (Bobby's favorite). Here is the recipe for the buttermilk ones!

3 cups flour
1/4 c + 1T sugar
3 t baking powder
1 1/2 t baking soda
3/4 t salt
3 cups buttermilk (use 2 3/4 c milk and add 1/4 c lemon juice)
1 c plain greek yogurt
3 eggs
1/3 c butter, melted

In a large measuring cup, add lemon juice to milk to allow it to curdle a bit.

In a large bowl, combine all dry ingredients and mix well. In a medium bowl, combine remaining ingredients. Add wet ingredients to dry ingredients. Using a 1/3 c measuring cup, drop batter onto greased skillet over medium heat... you know the rest :) Serve with more butter and/or maple syrup.