Lemon Poppy Seed biscotti

Cream together:
1/2 cup soft butter
1 cup sugar
3 eggs
2 TBLSP grated lemon zest
2 TBLSP fresh lemon juice

Mix together & add to creamed mixture:
3 cups flour (may need an add'l 1/4 cup if dough seems too sticky)
1 tsp. baking soda
1 tsp. baking powder
1 Tblsp. poppy seeds

Heat the oven to 350 degrees.   Line baking sheets with parchment. Divide the dough into 4 sections and make rectangles of dough (approx. 2" x 10" x 1/2"high) - 2 rectangles per sheet, leaving a few inches of space between them.

Bake @350 degrees for approx. 20 minutes, or until the dough isn't soft/raw in the center.  Remove from oven & let sit for 5 minutes.  Cut the rectangles of dough into 1/2" slices, then lay them back down on their sides.  Return to oven and bake another 10 minutes (or longer if you want a more well-done, crispier biscotti).  When cookies are cooled, turn them upright and brush a lemon glaze over the tops of the biscotti.

Glaze:  Mix together the grated zest of one lemon, 2-3 Tblsp. fresh lemon juice and enough powdered sugar to make a brushable glaze.

Chocolate Biscotti

Cream together:

1/2 C. soft butter
1 C. sugar
2 eggs
2 tsp. vanilla
2 tsp. of instant espresso (or instant coffee) mixed w/1 tsp. HOT water

Mix dry ingredients together, then add them to the creamed mixture:
1/3 c. cocoa powder
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
add 1 c. mini semisweet chocolate chips, if desired

Heat the oven to 350 degrees.   Line baking sheets with parchment. Divide the dough into 4 sections and make rectangles of dough (approx. 2" x 10" x 1/2"high) - 2 rectangles per sheet, leaving a few inches of space between them. Beat an egg in a small bowl - lightly brush a thin amount of egg/glaze on the dough & then sprinkle generously with coarse sugar.

 Bake @350 degrees for approx. 20 minutes, or until the dough isn't soft/raw in the center.  Remove from oven & let sit for 5 minutes.  Cut the rectangles of dough into 1/2" slices, then lay them back down on their sides.  Return to oven and bake another 10 minutes (or longer if you want a more well-done, crispier biscotti).

Cake Bombs

Bake your favorite cake in a 9 x 13" pan (or other size, makes no difference). When it's cooled completely, scoop the cake into a large mixing bowl and break it apart with a fork until it's totally crumbled. To the crumbs, add a cup (for a 9x13 cake) of frosting and mix it together until it's 'packable' ... if you need a little more frosting, add some but be careful not to add TOO much or it'll be mushy.

Take Tblsp. of mushed cake & form into 1-1/2" balls - put them side by side in a wax paper lined baking pan. When you use up all the cake, put the pan into the fridge for a couple hours to allow the cake balls to chill.

Have one or more types of toppings ready for dipping (various sprinkles, toasted coconut, crushed pretzels, crushed oreos, chopped nuts...).

Take a cup (or so) of white melting chocolate (almond bark) and heat until it's completely melted. (You'll probably need more, depending on how many you're making, but melt one cup at a time to avoid waste.)

One by one, quickly dip the cake balls into the chocolate (I use 2 forks) coating completely and let excess fall back into cup. Next, roll them into toppings, then return to wax papered pan. Continue dipping until they're all coated & then return to the fridge to chill. Be creative - use different combinations of cake/frosting/toppings!!

Biscotti!!

Chocolate biscotti w/coarse sugar topping

Lemon biscotti w/lemon glaze & peel

Oatmeal biscotti w/dried cherries & coconut

Vanilla bean biscotti w/cinnamon crunch topping

Chocolate Biscotti

Heat oven to 350. Have a parchment lined baking sheet ready.

In a mixing bowl, thoroughly cream together:

6 Tblsp. unsalted butter

1 cup sugar

2 large eggs

1 tsp. vanilla

Mix dry ingredients together & add to the creamed mixture, incorporating everything thoroughly:

2 cups flour

1/2 C (good quality) cocoa

1/4 tsp. salt

1 tsp. baking soda

Mix in 1/2 cup miniature semisweet chocolate chips. (If you like nuts, now's the time to add a cup or so of chopped walnuts, pecans or almonds!!)

Divide dough in half. Form each into a cylinder (approx 10" long by 2-3" rd.) then lay them side by side on the parchment, leaving ample space in between. Pat into rectangles no more than 1/2" high, 10-12" long and 3-4" wide.

Beat an egg, brush over the biscotti dough, then sprinkle liberally with coarse white baking sugar (or regular white granulated sugar).

Bake for 20-25 minutes, or until the dough is set and firm. Remove from oven, cool 5-10 minutes (for easier handling).

Slice into strips, approx. 1/2" .... replace the biscotti (cut side down) onto the baking sheets and return to oven. Bake another 10-15 minutes, until cookies are dried out. That's it! :D

Cheesecake bars

Preheat oven to 350 - grease a 9" square baking pan.

In a mixing bowl, cream together:

1/2 cup softened butter

1/2 cup brown sugar

Stir in 1-1/4 cups flour & blend until crumbly. Press most of the crumbs onto the bottom of the prepared pan, saving 1/2 cup (set aside) or so for the topping. (NOTE: If you want to add chopped walnuts or pecans to crust, add 1/2 cup to crumbs before pressing into pan.)

Bake the crust for 12-15 minutes or until it begins to turn golden in color.

While crust is baking, prepare filling. In a mixing bowl, cream together:

1 8 oz pk. cream cheese (room temperature/softened)

1/4 cup sugar

1 egg

2 Tblsp. heavy cream

1 tsp. vanilla

After crust comes out of oven, spread the cream cheese over the crust. Sprinkle evenly with reserved crumbs. Return to oven and bake another 25-27 minutes or until set. Remove from oven - cool completely. Cut into squares. Store in refrigerator.

*** I bake these bars in a jelly roll pan (11x15) - you'll need to make adjustments, which comes out to increasing the ingredient amounts by 2-1/2 times (i.e. 1-1/4 c. soft butter, 2-1/2 8 oz. cream cheese, etc.)***