Chocolate Peanut Biscotti

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Chocolate and Peanuts are always a popular combination. This recipe starts with a Devil’s Food cake mix for a quick and easy batch of biscotti. Perfect for dunking in a cup of coffee or cold glass of milk.

Chocolate Peanut Biscotti

1 box Devil’s Food cake mix
1 cup all purpose flour
1 stick butter, melted
2 large eggs
1 cup chopped peanuts
1 cup semi sweet chocolate chips
Egg wash made with 1 egg and 1 teaspoon water, beaten.

Preheat oven to 350 degrees

Using a stand mixer fitted with a paddle attachment, in a large mixing bowl, combine dry ingredients. Mix in melted butter and eggs until well combined and dough comes together. If dough seems too dry, add in a couple of tablespoons of water. Dough should pull away from sides of the bowl and be sticky. On low speed, add in peanuts and chocolate chips.

Turn dough out onto a lightly floured board. Gently kneed a few times. Form into a ball and divide in half. Form two flat logs, about 3 inches wide,12 inches long and about an inch thick. Transfer to a parchment lined baking sheet, about 3 inches apart. Brush with egg wash.

Bake for 35 minutes. Remove from oven and cool for 10 minutes in pan. Carefully transfer to a cutting board and slice 1/2 to 3/4 inches thick. Return cut biscotti to pan, laying the biscotti, cut sides down, on the baking sheet and bake in the 350 degree oven for 10 minutes.  Turn off heat but leave pan in oven for 30 minutes to harden. Transfer biscotti to racks to cool and store in an airtight container.  Makes about 2 1/2 dozen depending upon thickness of the cookie.


Cranberry-Pistachio Biscotti

Cranberry-Pistachio Biscotti

This Italian twice-baked biscuit is the perfect accompaniment to your coffee, latte or tea.  Enjoy dipping this crunchy cookie in your favorite hot drink any time of day!

Cranberry Pistachio Biscotti

1 1/3 cups dried cranberries ( 1- 6 ounce bag)
2 ½ cups unbleached all purpose flour
1 cup sugar
½ tsp baking soda
½ tsp salt
3 large eggs
1 tsp vanilla
1 cup shelled natural pistachio nuts
Egg wash made by beating together 1 egg and 1 tsp water

Put the cranberries in a bowl and cover with hot water. Let soak for 5 minutes.  Drain the cranberries well and pat them dry with paper towels.  In the bowl of an electric mixer fitted with the paddle attachment, blend the flour, sugar, baking soda, baking powder and salt until the mixture is combined well, add eggs and vanilla, beating until a dough is formed and stir in the cranberries and the pistachios. Note, if dough is too dry to stick together, add a couple of tablespoons of water.

Turn the dough out onto a lightly floured surface, knead it several times and cut in half.  Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log, 13 inches long and 3 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash. Bake the logs in the middle of a preheated 325 degree oven for 30 minutes and let them cool on the baking sheet on a rack for 10 minutes. Carefully transfer to a cutting board cut the logs crosswise on the diagonal into 3/4 inch thick slices. Arrange the biscotti, cut sides down, on the baking sheet and bake them in the 325 degree oven for 10 to 12 minutes until pale golden. Transfer the biscotti to racks to cool and store them in airtight containers.  Makes about 30.

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Snowball Cookies

You’ll want to have these melt in your mouth, snowy pearls on your holiday cookie tray this Christmas season.  They will disappear quickly, so better make a double batch!


Snowball Cookies

(from 12 Tomatoes)

Makes 48 cookies


1 cup butter, softened
1/2 cup Confectioner’s sugar
1 teaspoon vanilla
2 1/4 cups flour
3/4 cup pecans, finely chopped
1/4 teaspoon salt
Confectioner’s sugar, for rolling cookies

Heat oven to 400 degrees and line cookie sheets with a silpat or parchment paper.

In a large mixing bowl, beat butter, 1⁄2 cup powdered sugar, and vanilla on medium speed until well combined. Gradually add in flour and salt on low speed just until well mixed and dough starts to holds together; stir in pecans. Do not over mix or dough will be tough.

Shape dough into 1 inch balls. Transfer to cookie sheet and set about 1 inch apart.

Bake for 10-12 minutes; cookies should be set but not brown.

Remove from oven and let cool slightly. Roll cookies in confectioner’s sugar while still warm.

Transfer to a wire rack to cool completely. Roll in confectioner’s sugar again. Store in an airtight container.

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Chocolate Peanut Butter Spider Cookies

Chocolate Peanut Butter Spider Cookies

Here’s another cute variation on the Peanut Butter Blossom cookie. I adapted the idea from A Spicy Perspective, but used my favorite Betty Crocker blossom cookie recipe.

Chocolate Peanut Butter Spider Cookies

You will need:
1 (14 oz.) can sweetened condensed milk
3/4 cup creamy peanut butter
2 cups Bisquick biscuit mix
1 teaspoon vanilla extract
1/3 cup sugar
24 truffle candies, unwrapped

3/4 cup semi-sweet chocolate chips

48 small candy eyes (Wilton makes these and Michael’s also has an off-brand in their stores in the fall)

Pre-heat oven to 375°F.

Place unwrapped truffles in the freezer.
Beat sweetened condensed milk and peanut butter in large bowl until smooth.
Add biscuit mix and vanilla; mix well.
Roll into 1 1/2 inch balls. Roll in sugar. Place 2 inches apart on un-greased baking sheets.

Bake for 5 minutes, remove and press a cavity for the truffle in the middle of each cookie. Return to oven and bake for another 2-3 minutes, until lightly browned on the bottom. Remove from oven, and press in center again if needed. Transfer to a wire rack to cool until almost room temperature. While cookies are cooling, melt chocolate chips in a glass container in the microwave, at 30 second intervals. Stir until smooth. Transfer to a piping bag or squeeze bottle.

Remove truffles from freezer and place into cavity of each cookie. If cookies are too cool and truffle does not stick, you can use a dab of melted chocolate to “glue” the truffle if needed. Pipe 8 spider legs on each cookie, starting at the bottom of the truffle. Pipe a dot of chocolate on the back of each candy eye and “glue” to truffles. Let cool completely until chocolate is set. Store in a covered container.

Recipe makes 2 dozen cookies.

Strawberry-Spinach Penne Pasta Salad 

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This pretty salad is cool and tangy-sweet, and the perfect side to your grilled chicken or fish. I like to use Marzetti’s Simply Dressed Strawberry Poppyseed Dressing, but you can choose your favorite brand or make it from scratch if you prefer. Double the recipe if you need additional servings.

Strawberry-Spinach Penne Pasta Salad 

with Strawberry Poppyseed Vinaigrette

Serves 4

5 ounces penne pasta

1 cup packed fresh baby spinach leaves

1 generous cup sliced strawberries

1 cup pineapple chunks

1/4 feta crumbled feta cheese

Strawberry Poppyseed Vinaigrette

Cook pasta according to package directions for al dente. Drain and cool slightly. Transfer to a large bowl and add in spinach, strawberries and pineapple. Toss to combine. Add about 3 ounces of the vinaigrette according to your taste preference. Sprinkle with feta and give it a toss. Transfer to a serving bowl, Cover and chill at least one hour before serving.

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Mini Cheese Ball Bites

Image 28This fun finger food will fit into any occasion, be it casual or formal.  I chose to dress mine up for a Christmas canapé buffet.

Mini Cheese Ball Bites

(adapted from

Makes 12-15


1- 8 ounce package of room temperature cream cheese
2 tblsp butter at room temperature
2 tblsp freshly squeezed lemon juice
1/8 tsp Worcestershire sauce
1/8 tsp hot sauce
1/8 tsp freshly ground pepper
1/4 cup grated sharp white cheddar cheese


Pick your favorites; I used:

1/3 cup dried cranberries
1/3 cup chopped pistachios
1/3 cup grated white cheddar
12-15 pretzel sticks

Other choices are chopped green onion, parsley, pecans, walnuts or almonds. Use your imagination!

Add first 6 ingredients to a medium mixing bowl. Use a hand mixer to beat until smooth. Stir in white cheddar.

Divide into 12-15 tablespoon sized portions. Roll into small balls. Chill at least 30 minutes. Roll balls in desired toppings. Do not add pretzel sticks until you are ready to serve.

Olive and Cheese Wreath

Olive-Cheese wreath

Most of the better supermarkets have olive bars in their deli sections these days and fresh herbs are readily available. Olives are a finger food favorite, and creating this festive holiday appetizer couldn’t be any easier. You don’t even need a real silver tray; inexpensive, silver chargers are easy to find at craft stores.

Olive and Cheese Wreath

You will need:

Assortment of olives, preferably fresh from the deli; stay away from jarred olives if you can.

Fresh mozzarella cheese, cut into cubes.

Parsley, dill or rosemary, for your wreath.

Arrange herbs into a circular wreath on your tray. Top with olives and cheese.  For an added touch, fill a pretty bowl with assorted fancy nuts and place in the center of the wreath.

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With just a little extra effort, something as simple as a vegetable tray can still have an impressive presentation without a lot of prep time. Try using a classic white platter, garnished with the outer leaves of a pretty, lacy Savoy cabbage. Hollow out the center of the cabbage and fill it with your favorite vegetable dip. Choose bright, colorful peppers, broccoli, carrots, cucumbers and cherry tomatoes for your tray, cut into bite size pieces. Arrange the vegetables around the dip in an attractive manner and you will have a beautiful appetizer that will be a show stopper on any buffet.

You will need:

Large white platter

Large bright green Savoy cabbage

Red, yellow and green peppers

Broccoli crown


Seedless Cucumber

Cherry or Grape tomatoes

Garden Vegetable Dip

Crab and Artichoke Tartlets


Crab and Artichoke Tartlets1

Crab dip is always a favorite at parties. This  is a cold filling that looks beautiful in mini phyllo shells, topped with a sprinkle of paprika for added color.

Crab and Artichoke Tartlets


1 cup mayonnaise

1 cup sour cream

2 teaspoons dried dill weed

1/4 cup finely chopped onion

2 teaspoons freshly squeezed lemon juice

Hot Pepper sauce- several dashes to your taste

Cayenne pepper (optional to your taste)

14 ounce can artichoke hearts; drained and chopped

1 pound can wild caught lump crab meat

Frozen Phyllo tart shells

Paprika for garnish

Combine first nine ingredients. Refrigerate one hour or overnight. Fill tart shells and garnish with Paprika. Serve promptly.

This recipe makes about 4 cups of filling. You can also serve as a dip with crackers if you do not want to use the tart shells.  Recipe can be cut in half.

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Double Dutch Chocolate Cupcakes


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If you are a chocolate lover, your heart will skip a beat when you bite into one of these doubly delicious, decadent cupcakes. So tender, so moist and so, so chocolatey. If this cupcake had ears you would be whispering to it “you’re the best I’ve ever had”, and you wouldn’t be lying.  Just one bite and you’ll fall in love.

Double Dutch Chocolate Cupcakes

Cupcake Ingredients

  • 2 cups sugar
  • 1¾ cups all-purpose flour
  • 3/4 cup Dutch Processed Baking Cocoa (I used Rodelle Gourmet European Dutch  Processed Baking Cocoa)
  • 1 1/12 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup coconut oil (melted)
  • 2 teaspoons vanilla
  • 1 cup brewed coffee
  1. Bring eggs and buttermilk to room temperature.
  2. Heat oven to 350 degrees. Add cupcake liners to two 12 cup muffin pans.
  3. In a large mixing bowl, using a heavy duty mixer,  mix sugar, flour, cocoa, baking soda, baking powder and salt and until well combined.
  4. Add in the eggs, buttermilk, coconut oil and vanilla and beat until very smooth.
  5. With mixer on low, stir in the coffee. (The batter will be thin.)
  6. Fill cupcake liners 3/4 full. (I use a 1/4 cup scoop).
  7. Bake 16 minutes or until a wooden toothpick inserted in the center of cupcake comes out clean.
  8. Remove cupcakes from the oven and cool in the pan on wire rack for 10 minutes.
  9. Transfer cupcakes to wire rack to complete cooling.

Frosting Ingredients

1 cup (2 sticks) butter, melted
1 1/3 cup Dutch Processed Cocoa
5 cups powdered sugar
2/3 cups Half and Half
2 teaspoons vanilla extract

Using a heavy duty mixer, combine powdered sugar and cocoa. On low, add in milk, then slowly add in melted butter and whip until fluffy.  Frost your cupcakes and decorate as you wish.

Note: depending upon how you choose to frost your cupcakes, you may have extra frosting.  If you are spreading the frosting rather than piping it; cut the recipe in half, but decreasing powdered sugar to 3 cups. I piped the frosting using Wilton tip 1M.

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Margherita Pizza

One of my favorite seasons has arrived – college football season! It’s a fall Saturday football tradition at our house to eat pizza and yell Roll Tide!  Our favorite? Any pizza grilled on a stone. Stone grilled pizza is so fabulous; there’s nothing better than a perfectly crispy crust with a slightly smokey taste. It’s as close to brick oven pizza as you can get. But if you don’t have a stone, this recipe works great in the oven too. Today’s pick, a simply delicious Margherita pizza.

pizza on the grill

Margherita Pizza

About a 1/2 cup pizza sauce or marinara
8 ounces fresh mozzarella
3 medium fresh tomatoes
10-12 fresh basil leaves
Pizza seasoning (optional)
16 ounce package of thawed frozen prepared pizza dough (follow package directions for rising) or your favorite recipe.

Prepare dough; roll into 12 inch diameter and transfer to pizza pan or stone. (I spread a little yellow cornmeal on the pan or stone first). Cover with plastic wrap and set aside.

Thinly slice tomatoes; set out on paper towels to absorb moisture. Pat dry.

Thinly slice mozzarella.

Chiffonade the basil. (Stack basil leaves and roll them tightly, then thinly slice the leaves perpendicular to the roll).

Spread sauce on top of dough. Don’t go heavy with the sauce; you just want to cover the dough in a thin layer. Top with tomato slices, then mozzarella. Sprinkle on pizza seasoning.

Grill Directions:

Keep in mind some grills run hotter that others so your baking times may vary. My advice: keep an eye on your pie.

Cover grates with a sheet of heavy duty aluminum foil. Place stone with prepared pizza on top of foil. Grill should be COLD. If you put a cold stone on a hot grill it will break the stone.

Turn on all 3 burners –  front, middle and back, to HIGH. Close lid and cook for 15 minutes. Note: if moisture from the mozzarella pools on top while baking, take some paper towels and blot to absorb it.

Turn middle burner down to LOW. Rotate pizza (not stone) 90 degrees. I use a large cake/pizza spatula to do this. Close lid and cook another 10 minutes.

Carefully lift one side of the pizza slightly to check bottom crust for doneness. Continue to cook another 5 minutes if needed. Move pizza to cutting board , top with basil and serve. Leave stone on grill until totally cooled. Follow package directions for cleaning.

Oven directions:

Preheat oven to 450 degrees.

Bake 10-12 minutes, until dough is puffed and golden and cheese is melted. Move pizza to cutting board. Top with basil and serve.

Note: if moisture from the mozzarella pools on top while baking, take some paper towels and blot to absorb it.

pizza on the grillpizza on the grill

Chocolate Chip Skillet Cookie

Chocolate Chip Skillet Cookie

Chocolate Chip Skillet Cookie

(Martha Stewart)

When you have that craving for a chocolate chip cookie, but no time for multiple pans and clean up, this is the answer to your chocolate craving prayers. One bowl, one pan, less mess! Serve warm from the skillet with a scoop of vanilla ice cream and you will be in chocolate chip cookie heaven.

You will need:

A ten inch cast iron skillet

6 tablespoons unsalted butter at room temperature

1/3rd cup packed dark brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup semi-sweet or dark chocolate chips

1 cup chopped walnuts (optional)

Preheat your oven to 350 degrees. With a wooden spoon, combine butter and sugars in a large mixing bowl until smooth. Mix in egg and vanilla extract. Add in dry ingredients and mix until well combined. Add in chocolate chips and walnuts. Cookie dough will be thick.

Add dough to your skillet and press in evenly. Bake 18-20 minutes, until golden. Cool for about 5 minutes. Cut into wedges and serve warm.

Chocolate Coconut Cake


This single layer cake is the perfect size for smaller gatherings.  Using coconut oil in the cake batter is not only a healthier alternative, but adds coconut flavor to the cake. Brewed coffee brings out the flavor of the chocolate. If you prefer not to use shortening in the frosting, use 1 cup of butter.

For Valentine’s Day, I used a 9 inch heart shaped pan.

Chocolate Coconut Cake
Serves 6


  • 1 cup sugar
  • ¾ cup plus 2 tablespoons all-purpose flour
  • ¼ cup plus 2 tablespoons unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup buttermilk
  • ¼ cup coconut oil (melted)
  • 1 teaspoon vanilla
  • ½ cup brewed coffee


  1. Heat oven to 350 degrees. Spray a 9-inch round or 8-inch square baking pan with baking spray (Pam) or butter and flour.
  2. In a large bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder until well combined.
  3. Add the egg, buttermilk, coconut oil and vanilla and beat until very smooth.
  4. Stir in the coffee. (The batter will be thin.)
  5. Pour into your prepared pan.
  6. Bake 35 minutes or until a wooden toothpick inserted in the center comes out clean.
  7. Remove from the oven and cool in the pan on wire rack for 10 minutes.
  8. Remove from pan to a cake platter, bottom side up.

Vanilla Buttercream Frosting

1/2 cup softened Butter

1/2 cup vegetable shortening

2 cups confectioners sugar

1 tablespoon vanilla extract

1 tablespoon milk

2 cups sweetened flake coconut

Using a hand mixer, whip butter and shortening in a medium bowl until creamy. Add confectioners sugar in 1/2 cup intervals and beat until smooth. Mix in vanilla and milk.

Spread evenly onto cake and sprinkle with coconut. Decorate as desired.


Lemon Custard Cakes


Lovely, light and lemony, these custard cakes will make you feel like spring has sprung; even on a dark and gloomy winter’s day.

Lemon Custard Cakes

a recipe from Martha Stewart

Serves 6

You will need:

Unsalted butter, room temperature, for custard cups

Six 6 ounce custard cups

3 large eggs, separated

1/2 cup granulated sugar

2 tablespoons all-purpose flour

2 to 3 teaspoons grated lemon zest, (1 lemon)

1/4 cup fresh lemon juice

1 cup milk

1/4 teaspoon salt

Confectioners’ sugar, for dusting

To make:

Preheat oven to 350 degrees. Bring a tea kettle of water to boil. Butter the custard cups and place them in a baking dish lined with a dish towel.

Whisk egg yolks and sugar in a large mixing bowl until light and fluffy; gradually whisk in flour, then lemon juice, then milk and zest.

Using an electric mixer, beat egg whites and salt until soft peaks form. Gently fold into lemon batter with a whisk (batter will be very thin).

Divide batter among prepared custard cups; place baking dish in oven and carefully fill with boiling water to about halfway up the sides of cups. Bake until puffed and lightly browned, 20 to 25 minutes. While still warm, dust with confectioner’s sugar and serve.