Sunday, November 21, 2010

Toll House Chocolate Chip Pie

If you are looking for a super easy and super tasty pie recipe, look no further.  I have been meaning to try this recipe for a while, and finally got my rear in gear and baked it this past week.  The pie tastes like a big gooey cookie, and would be wonderful served warm with a big scoop of vanilla ice cream.
Adapted slightly from Nestle Toll House

1 unbaked 9-inch (4 cup volume) deep dish pie shell
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate chips
1/2 cup chopped walnuts

1. Preheat oven to 325 degrees F.

2. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar, and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Spoon into pie shell.

3. Bake for 55 to 60 minutes or until knife inserted halfway between the outside edge and center comes out clean. Cool on wire rack. Serve warm.

Sunday, November 14, 2010

Lemon Pistachio Biscotti

I love biscotti!  This recipe makes a nice crunchy cookie with lots of big flavors.  If your pistachio nuts are salted, omit the salt called for in the recipe.  Enjoy!

From Better Homes and Gardens Biggest Book of Cookies


1/3 cup butter, softened
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
4 teaspoons lemon zest
1 1/4 cups pistachio nuts

1 cup sifted powdered sugar
1 teaspoon lemon zest
1-2 tablespoons lemon juice

1. Grease a large cookie sheet and set aside.  Preheat oven to 375 degrees F.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and lemon zest with a wooden spoon. Stir in pistachio nuts.

3. Divide dough into three equal portions. Shape each portion into an 8-inch-long roll. Place rolls at least 3 inches apart on prepared cookie sheet and flatten to about 2 1/2 inches wide. Bake at 375 degrees F for 20 to 25 minutes or until golden brown and tops are cracked (loaves will spread slightly). Cool on cookie sheet for 1 hour.

4. Reduce oven temperature to 325 degrees F. Transfer rolls to a cutting board. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut side down, on an ungreased cookie sheet. Bake for 8 minutes. Turn slices over and bake for 8 to 10 minutes more or until dry and crisp (do not overbake). Transfer cookies to a wire rack and let cool.

5. For the lemon icing combine powdered sugar, lemon zest, and lemon juice to make an icing with a drizzling consistency.  Once cookies are cool, drizzle with icing.  Allow icing to dry before storing.