I was invited over to someone’s house for dinner this past weekend. One of my first thoughts upon being invited was, “Yes, I get to bake something!” After spending a few days thinking about what I could bring as a ‘thank you’, I decided that these chocolate hazelnut biscotti were the perfect option. I took a few things into consideration to make this assessment:
-First, everyone loves chocolate and hazelnut (right?!).
-Second, the biscotti are super easy to pack up and transport. Avoiding a mess on the subway (and in my purse) is essential.
-Third, I am confident that most people can eat these every day, with a cup of their favourite hot beverage, and never get sick of them.
-Last, they freeze super well, which means you aren’t forcing someone to eat tons of dessert if that’s not in their regular routine (although I would have no trouble finishing them off).
As I mentioned in my last post, I have been trying to get through all of my food before we move. I had almost a full jar of tahini leftover and so it was high on my priority list of things to use up. I was also invited to a potluck BBQ. As soon as I put two and two together, I knew what I had to make. I had spotted this recipe for tahini chocolate chip cookies on Molly Yeh’s website a little while ago. I knew I wanted to make them but I also knew that they were a very dangerous snack to have around the apartment. The type of snack that I would eat until I felt vaguely ill (but deeply content) and that was best shared with others. And so, I used my last stick of butter, my last bit of sugar, and my final cups of flour to make these cookies. And I am happy to report that I don’t think I could have used the last of all of my baking ingredients in a better way.
This past week at the farmer’s market I bought a five pound box of organic apricots for five dollars. What was I going to do with five pounds of apricots? Good question. All I knew was that I couldn’t pass up such a good deal. Also, there was a catch. The apricots were good for baking but not so great fresh. They were very, very soft (which I knew when I bought them) and this made my options even more limited (because I could definitely easily eat at least one or two pounds of them by the handful). The first pound and a half of apricots were a no-brainer. I made this healthy breakfast crisp, which is perfect to have hanging out in the fridge. I figured I could also freeze some for smoothies. But, I was left with figuring out what to do with the rest. When I think of apricots, I think of apricot rosemary jam right away. In fact, one of the first recipes I posted on this blog was an apricot rosemary crisp. I had apricot rosemary jam for the first time in Scotland a few years ago. The flavour combination was amazing. But, I didn’t want to make jam on it’s own. It’s hard for us to get through a whole thing of jam because we don’t really eat much bread. In looking up jam recipes online I finally came across a winner. My New Roots had sandwich cookies on her website, so I decided that apricot jam sandwich cookies was a pretty good use for the rest of my apricots.
Today is my birthday. Happy birthday to me! While I’m not so big on birthdays, I thought it was a good excuse to have some people over. One of our big problems with having a large number of people over though is our lack of dinnerware. Of course, this could easily be solved for a trip to IKEA, but the problem comes up so rarely and we’ll be packing up and moving in no time, again, so I don’t want to bother getting another set of dishes. So, my challenge for the evening was to think of things people could just pick up and easily eat. Luckily there are lots of delicious foods that fit the bill. Dessert-wise, the first thing I thought of were some simple chocolate chip cookies. I have seen Ashley Rodriguez’s (from Not Without Salt) recipe floating around the internet lately so I thought it was a good time to give them a try. I have to say, they are the perfect chocolate chip cookies.