Leftovers Club: Red, White, and Blue Biscotti

I made these for the Leftovers Club exchange this month. I sent these to Ginger. Be sure to check out her blog! It's fantastic! Also, check out the Leftovers Club. It's really fun. 

My partner this month is Ginger from Stark Raving Delicious. Definitely go check out her blog! (And make delicious lemon zingers)

If you, like me are going on a road trip this 4th of July, this biscotti is the perfect thing to munch on in the car. That sweet tooth that always seems to hit on long drives is perfectly satisfied with these.

And if your the type who tries to limit how much you eat out of sheer boredom in the car, these are also fantastic. You can limit yourself to a few or because let's be honest that's not going to happen  you can be comforted by the fact that you are at least eating dried fruit.

Or Option #3: accept that the foods that you eat only on road trips are worth overeating on road trips.

Willie Nelson "City of New Orleans"

Ingredients 

• 1/4 cup light olive oil
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 eggs
• 1 3/4 cups
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup dried cranberries
• 1/2 cup dried blueberries
• 1 cups walnuts

Directions

Preheat the oven to 300 degrees F (150 degrees C).

In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in blueberries, cranberries, and nuts by hand.

Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).

Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

An InLinkz Link-up

Cranberry-Pistachio Biscotti

*Singing* It's the holiday season! (The holiday season)  

Black Friday is here, so it's officially (sort of) Christmastime!

The green and red in this cookie make them (not only mouth-watering but) perfect for holiday gifts.

 I used walnuts instead of pistachios for the first go-round, and it was still great.

"When You Were Young" The Killers

Here's where I found this recipe.

Ingredients 

• 1/4 cup light olive oil
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 eggs
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup dried cranberries
• 1 1/2 cups pistachio nuts

Directions

Preheat the oven to 300 degrees F (150 degrees C).

In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).

Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Chocolate Chip Cheescake Bars

My sister saw these on For The Love of Cooking. Best Cookie Bars EVER.

 

Just a warning, we finished these off in one afternoon!

"King of Anything" Sara Bareilles

It's been stuck in my head all week!

Ingredients:

Chocolate Chip Cookie Dough:

• 5 tbsp unsalted butter, softened
• 1/3 cup of brown sugar, packed
• 3 tbsp white sugar
• 1/4 tsp salt
• 1 tsp vanilla
• 3/4 cup of flour
• 1 cup of chocolate chips

Cheesecake Filling:

• 10 oz cream cheese, room temperature
• 1/4 cup of white sugar
• 1 large egg, room temperature
• 1 tsp vanilla

 Directions:

Preheat the oven to 325 degrees. Oil an 8 inch square baking pan.

Prepare the chocolate chip cookie dough. Beat the butter, brown sugar, white sugar, salt, and vanilla together using a mixer until creamy and smooth. Add the flour to the butter mixture until just combined then add the chocolate chips and mix. Spread half of the mixture in the 8 inch square pan.
For the cheesecake filling, place the cream cheese, sugar, egg, and vanilla together into a bowl then beat, using a mixer, until creamy and smooth. Carefully spread the cheesecake batter onto the cookie dough. Spread the remaining cookie dough on top. Place into the oven and bake for 30 minutes, or until the top (cookie dough) feels dry and firm and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Lift bars out by the overhang; slice and store in the refrigerator. Serve cold or at room temperature. Enjoy.