It is a rare treat for me to stumble upon some biscotti. A huge fan of the Italian biscuit, I do enjoy the crunchy texture and nutty flavor. While most traditional biscotti recipes feature almonds, I’ve recently been on a hazelnut kick.
Since this was my first go at it, I decided to adapt the recipe from Martha Stewart’s Almond Biscotti recipe. I swapped the slivered almonds for chopped hazelnuts and to really amp up the flavor, decided to swap 1/2 a cup of all purpose flour for hazelnut flour. Worked like a charm!
Martha’s recipe calls for no butter or oil and like most biscotti recipes are twice baked. There were quite a few negative comments following the original recipe, suggesting they had mistakenly left out butter or that it resulted in a terribly crumbly cookie that doesn’t hold it’s form.
They even made me a bit nervous about slicing the biscotti, suggesting a 1/4 in. slice would be nearly impossible to create given the dry and crumbling nature of the final product. And so I first did 1/2 in. cuts and once my confidence was restored, sliced those in half to achieve the beautiful 1/4 in. slice.
While it could have been the natural nut oils in the hazelnut flour or chopped hazelnuts, it didn’t prove to be a problem for me! The biscotti turned out wonderfully – both in texture and taste. Next time I’ll definitely be creating a chocolate glaze to dip them in – would be heavenly!
I made these last weekend and have been enjoying them every morning for breakfast with some hot tea. Such a wonderful way to start the day 🙂
Make a batch on the weekend and enjoy them all week long!
- 2 cups all purpose flour (spooned and leveled)
- 1/2 cup hazelnut flour (spooned and leveled)
- 1 cup of sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 3 large eggs, lightly beaten
- 1 tablespoon pure vanilla extract
- 3/4 cup chopped hazelnuts
- Preheat oven to 350 degrees. In a large bowl, whisk together flours, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined.
- Add chopped hazelnuts and beat until combined. Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
- With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.
Confession: I am addicted to carbs. I love pasta, bread, pizza, carbs, carbs, carbs. But some nights – especially after a long weekend of sweets and drinking, it’s nice to go low-carb, but not sacrifice flavor. And with that, I give you my Spaghetti Squash recipe.
This beauty of a dish combines freshly roasted and shredded spaghetti squash, chopped mushrooms and tomatoes as well as handfuls of arugula and parmesan cheese. Unlike many spaghetti squash recipes, this one is not eaten “in the boat” but is instead treated more as traditional spaghetti – tossed lightly in the sauce.
After slicing the spaghetti squash in half, it’s super important to season it before baking in the oven. My go-to is a simple mix of olive oil, salt and freshly ground pepper. This helps add flavor to the overall dish. Another important spaghetti squash tip is to not overcook it! If so, your results could be more of a mushy squash mix versus stringy strands of spaghetti squash.
I love the mixture of mushrooms and tomatoes with some chopped onion and sliced garlic. It tastes so fresh and the rich umami flavors of the mushroom provide that extra savory flavor I like in my comfort food.
Lastly, like any good pasta dish, it’s crucial to top your pasta with a healthy handful of cheese. The sharpness and hard texture of parmesan is perfect for this dish and really rounds out the flavors.
Hope you enjoy this dish!
Spaghetti Squash with Mushrooms and Tomatoes
A fresh, light spaghetti squash recipe perfect for a low-carb dinner.
- 2 3lb spaghetti squash
- 2 cups sliced button mushrooms
- 1 white onion, chopped
- 2 cloves of garlic, minced
- 2 cups of arugula
- 3 tomatoes, roughly chopped
- 1/4 cup parmesan cheese plus more for topping
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Cut each squash in half lengthwise from stem to tail and scrape out the seeds.
- Drizzle with olive oil and season with salt and pepper, to taste.
- Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
- While squash is cooking, toss sliced mushrooms, chopped onions and tomatoes in a pan on medium-high heat.
- Gently stir in garlic and add salt and pepper, to taste.
- Remove baked spaghetti squash from oven and let rest until cool enough to handle.
- Using a fork, scrape the flesh to create long strands.
- Add spaghetti squash stands to pan with vegetables.
- Stir in arugula and cheese till combined.
Something you won’t see too much of here is chocolate. Don’t get me wrong – I do like chocolate, I’m just not a huge fan of the stuff. Sure, I love Reese’s Peanut Butter Cups and throughly enjoy chocolate chip cookies. You’ll never find me with a chocolate cupcake or scoop of chocolate ice cream.
Now that that’s out-of-the-way, let’s talk about white chocolate. A chocolate that I like more than your traditional milk or dark chocolate. And while true chocolate-devotees will say that white chocolate isn’t even chocolate, that’s fine by me. Call it what you will – I like it, I like it a lot.
And so when I was writing this recipe I wanted it to do create a healthier, baked cakey donut that wasn’t too sweet as the white chocolate and strawberry glaze would be sweet enough. Folks, we have had success.
Since white chocolate is oh-so-sweet, I tried to make a donut that was not-so-sweet. To do so, I used organic coconut sugar instead of traditional white sugar. This also gave the donuts a nice brown color. I also added some organic strawberry powder, made from crushed organic freeze-dried strawberries, into the batter to amp up the overall strawberry flavor.
I was initially inspired by the strawberry powder to create a pretty pink glaze for Valentine’s Day and am so happy with the end result! Hope they make your day just a little sweeter.
Strawberry White Chocolate Donuts
Your new favorite Valentine's Day Donut
- 1/3 cup coconut oil
- 3/4 cup coconut sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons strawberry powder
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups unbleached all-purpose flour
- 1 cup almond milk
Strawberry White Chocolate Glaze
- 2 teaspoons coconut oil
- 1 teaspoon strawberry powder
- 1 cup white chocolate, melted
- 1/4 cup red and pink sprinkles
- Preheat the oven to 350°F.
- Lightly grease and flour two standard doughnut pans.
- In a stand mixer, beat together the coconut oil and sugars until smooth.
- Add the eggs, almond milk, strawberry powder, salt, and vanilla.
- Add in the baking powder, baking soda and flour, whisking until combined. Mix minimally to ensure tenderness.
- Spoon the batter into the lightly greased doughnut pans, so that they’re about 3/4 full.
- Bake the doughnuts for 15 to 18 minutes. Donut overcook!
- Remove them from the oven, and wait 5 to 7 minutes before transferring to a wire rack to cool.
- Prepare the glaze while donuts cool by melting the white chocolate, strawberry powder and coconut oil in a small pot on medium-high heat, stirring constantly.
- Once the chocolate and powder melt, dip the top of each donut into the mixture to coat evenly.
- within two minutes of coating, top the glazed doughnuts with sprinkles, if desired.
This weekend was my best friend’s bachelorette party in New York City and it was SO much fun. I obviously made all of the reservations where food was concerned and will be posting some pictures from that later this week on my Instagram!
After a long weekend of drinking and fun, I am looking forward to this quiet evening at home with my wonderful husband and this beautiful plate of pasta. I love pasta. I love mushrooms. I love prosciutto. Basically this dish was made for me. And now you can enjoy it too.
But no seriously, I love mushrooms. If I could, I would (and sometimes I do) eat mushrooms with every single meal. I’ve never met a mushroom I didn’t like. You can definitely expect to find many more mushroom recipes here in the future!
While I generally prefer fresh pasta to dried, we had some of the dried stuff on hand and it worked just fine. Especially given the extra cooking the pasta takes on to really soak up this rich stroganoff flavor. Its delicate texture works well with this flavor-packed while refreshingly light sauce. My mushroom mix consisted of primarily maitake and shiitake.
I hope this dish brings you as much warmth and happiness as it does me. It’s by the book, and by the book I mean Bon Appétit. I love it as is and wouldn’t change a thing. Except maybe the amount of mushrooms.
Pasta with Mushrooms and Prosciutto
The most delicious pasta dish you didn't know you needed.
- ¼ cup plus 2 tablespoons olive oil
- 2 ounces thinly sliced prosciutto (about 6 slices)
- 1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
- 2 medium shallots, finely chopped
- 1 teaspoon thyme leaves, plus more for serving
- Kosher salt, freshly ground pepper
- 1 cup chicken stock or low-sodium chicken broth
- 12 ounces pappardelle or fettuccine
- ⅓ cup heavy cream
- 2 tablespoons unsalted butter
- Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium.
- Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
- Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes.
- Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
- Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid.
- Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.
- Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
- Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.
I’m so excited to share my first recipe for Prix Fixe Apron! For YEARS I’ve been saying how I should have/start a food blog and have always found an excuse to push it off. Well, no more! Prix Fixe Apron will chronicle my foodie experiences – whether it’s a meal being enjoyed at a restaurant or a recipe I’ve developed or tested. To kick things off, I give you – Blackened Shrimp Tacos.
These Blackened Shrimp Tacos bring the heat to Taco Tuesday. Featuring a spice mix that’s customizable depending on your tolerance for spice, it can be adapted to suite all tastes. As an avid hot sauce lover and seeker of all things spicy, the recipe listed here definitely kicks things up a notch.
The creaminess of fresh avocado and tart twist of a lime wedge keep them coming back for more. Being a lover of all things spicy, I love topping these off with a drizzle of Valentina. Delicious!
Blackened Shrimp Tacos
Bring the heat to Taco Tuesday.
Blackened Spice Mix:
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. cayenne pepper powder
- 1 tsp. garlic powder
- 1 tsp. fresh thyme
- 1/2 tsp. cumin
- 1/2 pound cleaned, large shrimp
- 1/2 tbsp. butter
- 6-8 corn tortillas
- 2 radishes, thinly sliced
- 1 avocado, chopped
- 1/3 cup of cilantro, chopped
- 1 lime, sliced into wedges
- Drizzle of Valentina hot sauce
- In a medium bowl, whisk together all ingredients for the spice mix.
- Coat the shrimp in the blackened spice mix.
- Add the butter to a sauté pan and melt on medium-low heat.
- Toss the shrimp into the pan and cook for 4-6 minutes on medium-high heat. Set aside.
- Heat the tortillas either on the stove with a warm, small pan or in a toaster oven – lightly toasted.
- Assemble the tacos! Add your preferred toppings to the warmed tortillas. We started with sliced radishes, then shrimp, followed by chopped avocado, cilantro, a squeeze of a lime wedge and a drizzle of Valentina. Enjoy!