Hey Folks and Happy Wednesday - we're halfway to the weekend, yay! If you're here from the Sew Mama Sew Giveaway thanks for stopping by. I'm giving a book away each day this week so make sure you've left a comment in each day to have a chance to win. I'll pick winners sometime after 8pm EST and post them all on Saturday 12/17. Make sure you leave me an email address (if it's not available otherwise) so I can let you know if you win!
Today's sewing book is a sewing for KIDS book. Sewing Clothes Kids Love by Nancy J. Langdon and Sabine Pollehn. This book includes 10 full size patterns and has projects for both girls AND boys! These projects are all hip, bright and colorful.
If you're looking to spice up your kid's wardrobe this is the book for you! Sizes in this book start at 18 months and go all the way up to size 12 - a great variety. As for me and my small person, she seems to be a t-shirt and comfy pants kind of girl and she has NO problem letting me know EXACTLY which pants are comfy enough. Who knew two would be such an opinionated age?
For today's comment please tell me what is your favorite holiday treat to bake or eat! Don't forget to stop by tomorrow and Friday for two more great giveaways!
This is the other thing going on around here (as of yesterday anyway), baking for my husband to take to work. It's a biscotti fest! I love baking biscotti - they aren't hard at all (just a couple different steps)' they always impress and coffe drinkers love them. I made (in order clock-wise starting at the) chocolate chocolate-chip, lemon pistachio with a lemon glaze, triple ginger with an orange ginger glaze and my personal favorite, nutty toffee coffee.
Here's the recipe for my favorite, which I might need to make another batch of TODAY:
(From the Ultimate Sortcut Cookie Book by Camilla V. Saulsbury)
Nutty Toffee Coffee Biscotti
1 18.25oz. pkg vanilla cake (I use French Vanilla)
1 C all purpose flour
1 T instant coffee
1/2 C (1 stick) butter melted and cooled
2 large eggs
1/2 t. almond extract
1 C English Toffee baking bits (plain NOT chocolate covered)
1 1/2 C coarsely chopped almonds (I use sliced and they work fine)
Preheat oven to 350 degrees. Spray cookie sheet with non-stick spray or use a pan liner like a sil-pat or parchment paper.
Combine all ingredients in large bowl and mix with mixer on low speed for 2-3 minutes until blended well. Dough will be very stiff. I sometimes finish mixing with my hands to make sure everything is incorporated. Divide dough in half and shape dough into 2 12"x3" long rectangles. Shape the dough to that is it higher in the middle than at the edges. I usually put them diagonally on the baking sheet so there is room between them.
Bake 30-35 minutes until firm to the touch. Leave oven ON. Let cool on baking sheet 10 minutes. The slice on the diagonal in about 1" slices (move to a cutting board to slice - you can do it - they won't be THAT hot).
Lay slices on their edges back on the baking sheet and return to oven for 10 minutes.
Then turn the oven OFF and leave the biscotti in another 30-40 minutes. I flip mine over (using tongs) once during this time to one side doesn't get more toasted - totally optional. Remove from oven and cool completely.
TA-DA! You're an amazing biscotti maker! Impress your friends and enjoy your tasty treats!