Today Dishing: Toffee Mandelscotti

I am not a big biscotti fan but my friend Suzy made these Toffee Mandelscotti's and won me over. Also, I've never made biscotti before yesterday and I must say they are easy and worth the little bit of effort required.

The toffee bits add that little something extra. The folks around here give them a big thumbs up.

Yes, they are as good as they look.

                                           

TOFFEE MANDELSCOTTI

Serves 36

3 eggs
1 cup vegetable oil
1 teaspoon vanilla extract
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 12 ounce bag semi sweet chocolate chips
1 8 ounce bag toffee bits

Place eggs, oil, sugar and vanilla in the bowl of an electric mixer. Beat until light in color, 5 minutes. Sift together flour, baking powder and salt. Mix into egg mixture just until incorporated. Do not over-mix. Stir in chocolate chips and toffee bits. Wrap dough in plastic wrap. Refrigerate 3 hours.

Heat oven to 350 degrees. Divide dough into 4 pieces; shape each piece into 8-by-3 inch  logs on an ungreased cookie sheet.  Bake until lightly browned, 25 minutes.

Reduce oven to 300 degrees.  Remove cookie logs from baking sheet.  Cut diagonally into 3/4 inch slices.  Place sliced cook cookies back on baking sheet. Bake until golden brown, 20 minutes.

 Nutrition Facts
Amount per serving
Calories 119

Total Fat     6g
   Saturated Fat   1g
Cholesterol         12g
Sodium               85mg
Total Carbohydrate  15g
Dietary Fiber        0g
Sugars                   6g
Protein                  0g

Today Dishing: Shout Outs

Shout out to The Cake Lady for making and delivering these jumbo "golf" cupcakes to my son on his birthday. One dozen m&m, one dozen banana with chocolate chips received rave reviews.
                               
 If you find yourself in the Port St. Lucie, Florida area in need of beautiful and yummy cakes and cupcakes, The Cake Lady is your gal.

 Shout Out #2

This week I was lucky enough to receive the hot cocoa coffeecake from Zingerman's in Ann Arbor Michigan.
                                                       
This is called a coffeecake but it tastes like a decadently rich dessert. It's hard exterior is deceiving hiding a moist, delicate treat. When you bite into it, it practically melts in your mouth.
Not familiar with Zingerman's, I didn't know what quality to expect but was pleasantly surprised by the high quality of this item.

Harry and David and Lou Malnati's Tastes of Chicago are the two food services I use to send food gifts to friends and family. Now I have another choice in Zingerman's

Today Dishing: Pete's Fresh Market

My town was slated to get a Pete's Fresh Market but due to Mariano's coming to town, those plans have been put on hold. Curious about what we might be missing and because I am a sucker for these new wave fresh markets, I ventured to Pete's Fresh Market in Lombard.

While carting through the aisles of what has to be the largest produce department I've ever seen, the aroma of fresh vegetables and fruits filled the air. The arrangement of produce was visually stunning and I saw vegetables I have never seen before.  The sheer size of the organic section puts my local Whole Foods to shame. If the store consisted only of this produce department, it would be worth the trip.
 
                                                                                   

This display of peppers is a vision of beauty.

                                                   

Both the meat and fish sections were inviting. I purchased a large piece of cod that proved to be fresh, tender and meaty.

This is one side of a  two-sided olive bar.

The prepared food section was bustling  with people. Judging from the long line of people ordering lunch, many in business attire, the food is good.
My only negative comment is the narrow aisles. The specialty areas claim sufficient area but the food aisles are challenging for even two carts.

Because this store is so far from my home it won't be my weekly shopping stop but I am glad I experienced the store.

I don't know who Pete is, but he has one fine store.

Today Dishing: Birthday Letters

                                              
When my oldest child  (son) turned thirteen, I began the tradition of writing Birthday Letters to my children. The focus of the letters was to commend them on their accomplishments during the past year, then to address any shortcomings  while emphasizing expectations as well as challenges expected for the coming year.,

As the years passed the kids looked forward to their letters with impatient anticipation. To my knowledge each child still has most, if not all their letters.

Originally, I intended to write the letters through the teenage years but then extended the cut-off date to the age of 21. Letters are now written on benchmark birthdays. My son turned 30 this week and received a birthday letter.

These letters are just as important to me as they are to my children because they force me to stop and think and put into words my feelings about the exceptional talents and qualities  which characterize  each child. It was and is  a time each year to remind myself how lucky I am to be mom to that particular child. Some years it was really important and somewhat difficult to remind  myself how lucky I am.

The "parenting thing" doesn't end as the kids grow, it just changes. And like our kids, we learn as we grow. Writing the birthday letters, for me, is a bit of parenting of which I am proud.

Looking down the road, one day when I am no longer around my kids will still have those letters and my words to remind them that my love remains.

This year my husband turned the tables on the birthday letter by writing each child and  me individual letters on his birthday proving it's never too late to establish new traditions.