I’m a huge fan of that show Chopped on Food Network because I secretly love watching people open the basket of secret ingredients and seeing the look of, “What am I supposed to do with prunes and animal crackers?!” that comes across their faces!
Kristen of Frugal Antics of a Harried Homemaker hosts this Improv challenge once a month which is just like Chopped, only without the cameras, or the pressure, or the $10,000 prize…
Okay, so I guess it’s really nothing like it all except that she assigns two ingredients that you have to include in your recipe… whatevs! (See how I just totally channeled my 12 year old?!)
For December: Cranberries and Eggnog
So I made Dried Cranberry and Eggnog Biscotti for two reasons. First because this is the 12 Days of Christmas Cookies and not the 12 days of Cookies & other random stuff thrown in because Kristen was hosting her Improv Challenge on the 15th.
And second, since biscotti is like the ying to the coffee yang, I can totally make believe that they are a perfectly acceptable breakfast food!
Please take careful note of the picture hanging on the fridge in the background of this next photo. My littlest Piglet Ana (who just turned 7) wanted me to use this picture so that everyone could see what an AMAZING artist she is.
And this is her begging face…
½ c. butter, softened
¾ c. sugar
1 large egg
¼ c. + 1 tbs. eggnog
2 c. all purpose flour
2 tsp. baking powder
½ tsp. salt
¾ c. dried cranberries, finely chopped
In the bowl of a mixer fitted with a paddle attachment, cream together butter and sugar on medium, 2-3 minutes until pale yellow and lightly fluffy. Add the egg and eggnog, and blend well. Mix in flour, baking powder, and salt until evenly incorporated, being sure not to overmix. Finally, stir in the dried cranberries with a wooden spoon until well mixed in.
Divide dough into two equal parts and shape each half into a log wrapped in plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 350 degrees. Line baking sheet with parchment paper or silpat and set aside.
Shape dough into two 12” x 2 ½” rectangles on prepared sheet.
Bake 18-22 minutes until set and the edges are VERY light golden brown.
Remove from oven and cool 5-10 minutes, until firm enough to move.
Move to a cutting board, and using a serrated knife, gently slice into ½” slices and return to baking sheet. Bake 5-7 minutes longer. Remove from oven and cool on cooling rack.
Please feel free to sufficiently ooh and aah over Ana’s picture, as I will let her read each and every single comment! Much obliged.
And now, to reward you, you have two more days to enter for a chance to win a $100 Amazon Gift Card!