Chocolate Chip and Orange Mandel Bread

You may have noticed that things are looking a little different around here. I'm in the process of transferring all of my posts to this new site. It's quite an endeavor, but I think, in the end, it'll be worth it. Over the next month, I'll be continuing to add new features, like category lists. In the meantime, there's a search bar that will lead you to recipes. Just type "Drinks" and you'll get a list of all the beverages on the site.

I've been holding on to this mandel bread recipe for a while now. Last November, I was visiting my parents and helping while my grandfather had a minor procedure. My mom and I blocked off a day to cook meals for my grandparents to have throughout the week. While I worked on soups, salads, and entrees, my mom put together some desserts. I'd never thought too much about mandel bread, feeling that it was just a really dry cookie. But maybe my tastes have matured with age, because I couldn't stop eating them (especially all the broken bits that were left on the pan). 

When I returned home, I got to work on a recipe, loading the dough with mini chocolate chips and orange zest. For the rest of the week, this was my breakfast and dessert, paired with coffee in the morning and tea before bed. And, in between, I may have snuck one or two more. Self-control is not my strong suit. 

Chocolate Chip and Orange Mandel Bread

Yield
Approx 24 pieces

Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
14 tablespoons unsalted butter, melted
1 cup sugar
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
Zest of 1 orange

For cinnamon-sugar topping
1/4 cup sugar
1 1/2 teaspoons ground cinnamon

Directions
1. In a bowl, whisk together the flour, baking powder, and salt. 
2. Add the butter and 1 cup of sugar to the bowl of a stand mixer. Beat at medium-high speed until it's blended. Mix in the vanilla.
3. Put the stand mixer on its lowest setting and carefully add the flour mixture. Mix until dry ingredients are fully incorporated. The dough should be sticky. 
4. Add chocolate chips and orange zest and mix to incorporate with dough. 
5. Cover bowl with plastic wrap and refrigerate for an hour (or you can do 30 minutes in the freezer).
6. Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
7. Divide the dough and transfer to the prepared baking sheet. Mold the dough into two, 3 inch wide loaves.
8. Bake for 25 minutes. 
9. Remove from the oven and let cool for 10 minutes. Turn the oven temperature down to 250 degrees. 
10. Transfer the baked loaves onto a cutting board and slice each loaf at a diagonal into 3/4 inch thick slices. 
11. Return the slices to the baking sheet and sprinkle half the cinnamon-sugar mixture over the cut-side of the mandel bread. Flip the slices over and sprinkle remaining cinnamon-sugar on top. 
12. Place the baking sheet back in the oven and bake for another 20 minutes. 
13. Remove from oven. Let cool before consuming.

Chocolate "Forgotten Cookies"

This blog has become such a part of my life that when I don't post, it feels like something is missing. I knew that with the move, any projects, both personal and professional, would have to be put on hold. Through it all, though, my mind hasn't stopped churning out ideas for recipes.

Moving into our house, I'm inspired to get back to the roots of why I started this site. There are recipes from my childhood I've been wanting to share, but, for whatever reason, put them aside for other creations. These "Forgotten Cookies" are so simple, both in the ingredients and in its preparation, that I wonder why I don't make them more often. Oh, right... now I remember. Because I'd be eating them all day. Now, comparatively, this is a pretty healthy dessert. Egg white, sugar, a bit of vanilla extract and, for my version here, a little cocoa powder.

My mom would make these for us as children... in fact, it was one of the first things I learned how to bake. Usually, she'd keep them plain (no cocoa) or add mini chocolate chips. I've modified the recipe slightly. What's fun about these is that once you throw them in the oven, you just turn off the heat and leave them in there. You can leave the house to run errands or make them before heading to bed.

Forgotten Cookies

Yield 12 cookies

Ingredients

3 large eggs, whites only, room temp 3/4 cup white sugar 1 teaspoon vanilla extract 2 tablespoons unsweetened cocoa powder (optional)

Instructions

1. Move oven rack to the center.  Preheat oven to 400 degrees. Line a baking sheet (or two) with parchment paper.

2. Add the egg whites to the bowl of a stand mixer. With the whisk attachment in place, beat egg whites at medium-high speed, until soft peaks form. Continue to beat the egg whites as you gradually add the sugar. they have soft peaks.  Mix in the vanilla extract and, if you're using it, the cocoa powder.

3. Drop heaping tablespoons onto the lined baking sheet, making sure to leave an inch and a half between cookies. Put the pans in the hot oven and IMMEDIATELY turn off the heat.

4. Leave the cookies in the oven for at least 2 hours (up to 12 hours).  DO NOT open the oven door during this time!

5. Remove cookies from the oven and enjoy!

Note: They can be stored in an air-tight container. These will also freeze well, in case you want to save some for a future date.

Apple, Sage and Cheddar Biscuits

Ten years. It's hard to believe it's been that long since I first moved to Boston. The night my father and I drove through town, the car packed so tight we couldn't see out the back window, I remember how struck I was by this city; how beautiful it was, despite the frigid wind and piles of snow. As we made our way down Commonwealth Avenue, which looked majestic decorated with white lights, I knew this was a place I could call home.

There are a number of moments that have had an impact on my life, but it's hard to think of anything more profound than my move to Boston. This city has challenged me and embraced me. Without it, I wouldn't be the person I am today.  I know, I'm sounding totally sentimental. And if only you could see me now, holding a tissue, dabbing tears from my eyes.

Apple, Sage and Cheddar Biscuits

Yield approximately 8 biscuits

Ingredients

2 cups flour 1/4 cup sugar 1 1/4 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 tsp black pepper 1/2 cup (1 stick) unsalted butter, cold and cut into small chunks 1/2 cup heavy cream 2 Gala apples, peeled and chopped into 1 inch cubes 1 tablespoon chopped sage 1 cup cheddar cheese, shredded

Instructions

1. Place rack in middle of the oven and preheat to 400 degrees.  Line a baking pan with parchment paper.

2. In a large bowl, whisk together the first six ingredients. Add the butter to the bowl and, using two knives or a pastry blender (you can even just give it a couple pulses in the food processor), cut into the dry ingredients until the butter has mixed in.

3. Slowly add the heavy cream to the dry ingredients, stirring until it's fully incorporated. Fold in the cubed apple and sage.

4. Transfer the dough to a lightly floured work surface and knead a couple of times.  Flatten the dough out until it is about 1 1/2 inches thick (should be about 9 or so inches wide).

5. Cut into the dough using a biscuit cutter that's 2-3/4" in diameter.  Transfer cut dough to the baking pan. Repeat with remaining dough. This should result in approximately eight biscuits.

6. Add a little mound of cheddar cheese to each scone.  Bake for 18-20 minutes, or until the tops are golden brown.

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