Can you believe it’s the last day of November already? I certainly can’t. This was probably the fastest year yet for me, and I don’t even feel like I accomplished anything particularly special this year. I always try to do at least one thing I consider epic- like something that goes toward a personal goal, or something to slash off my bucket list- each year. I don’t feel like I did any of that this year. Sometimes I feel a little like I’m living in limbo for the rest of the year, but when Christmas comes knocking at my door, I let it in and let myself bask in the good feelings. It’s always what I need at year-end because I’m either tired from all the shenanigans I’ve been doing, or I’m just sad I didn’t do enough.
But Christmas, it always brightens up my spirits regardless of what state I may be in at the moment it arrives. And well, these biscotti helped a whole lot too. Continue reading for the recipe
How has everyone been? Me, I’ve been tired. It’s the kind of tiredness that seems to flow from the soul outward to the eyes. My eyes sear in the way that a person who hasn’t slept for a week would experience. I would like nothing more than to close my eyes for a good 24 hours. Unfortunately, I have responsibilities to attend to.
The good news is, things have been getting better for me. I’ve begun to learn how to look at the difficult things I have been encountering lately through different perspectives. The bad news is, I’ve been thinking an awful lot; and all the thinking has been giving me a chronic headache. Recently there have been nights when my mind literally won’t shut down and I stare at the ceiling for hours on end, just willing myself to sleep. It’s probably one of the reasons why I’m so tired. Despite this, I couldn’t resist sitting in front of my computer tonight to write this post. Apparently I’m never too tired to blog.
Continue reading for the recipe
In the years that I have come to embrace a healthy lifestyle, I’ve become pickier with the things I eat: Nothing too oily, nothing too sugar-coated, nothing too salty; basically everything in moderation. Luckily I don’t have much problems resisting sweets and pastries since I haven’t much of a sweet tooth. I prefer breads, noodle soups, dumplings and sushi, but that is not to say I do not eat sweets entirely. Given that I am an avid baker, tasting my creations comes with the territory. I must admit though, sometimes I overreact about the things that I eat. Somehow knowing the ingredients that go into the things I bake often makes me feel guilty about eating them, even though all I eat is a really tiny piece! Which is why when a recipe like this one comes along, I am grateful for it.
Continue reading for the recipe
The first thing I ever baked when I got my copy of Dorie’s book (not counting the recipe I found online before I actually bought her book), if I’m not mistaken, was her Lenox Almond Biscotti. It caught my attention because, for one thing, I hadn’t made biscotti in a while, and for another, they looked luscious from the photo. And really, I haven’t found anything made with cornmeal that I hadn’t liked to some degree. I’m fairly determined to bake through Dorie’s book, mostly because I’ve been pleased with all the recipes I’ve made so far (most of which I haven’t gotten around to writing about yet, but I promise I will). I’ve been so delighted in fact, that despite my hesitation towards recipes that have more than 2 sticks of butter- the same hesitation that has stopped me from making croissants thus far- I decided to make her Golden Brioche Loaves because I just had a feeling that it would work out for the best in the end. I just really trust Dorie and her recipes.
Following my tradition of writing my Dearly Dreaming Dorie posts talking about two of her recipes at a time, I decided the theme for today would be gold, which I guess us the only thing these recipes have in common, aside from the fact they both come off Dorie’s book of course. And as I mentioned, one is a a delectable, dip-in-your coffee biscotti, and the other one is a loaf that is a cross between a full-bodied bread and a flaky croissant.
Not really two words you would find uttered together in one sentence is it? I’m sure many people could attest to the difficulties of finding the latter in the presence of the well-loved hazelnut spread, and yet these are the exact two things you would need to successfully see this recipe through.
I’ve never really been a jam and bread type of person, but occasionally we buy jams and spreads that I could use in baking. And while I’ve never been a fan of the Nutella-filled chocolate Ferrero Rocher, I do sometimes enjoy Nutella in other ways. I chanced upon this recipe as I was browsing food blogs and thought it would be worth a try because of that big waiting bottle of Nutella in the pantry. And because I know I’ll probably be too “busy” to even be aware that World Nutella Day has already passed me by, I’ve decided to make it today. But who knows, maybe I’ll be able to make something for February 5th anyway. :3