Yes, you! Stop by for some coffee and biscotti? Almond Biscotti, using a recipe from America’s Test Kitchen “How Can It Be Gluten Free, Volume 2”.
I have now made them 3 times in 3 days. The first time I made them, I used Xylitol. While they were good, we got that strong aftertaste that can happen when using a large amount of it. 1 Cup is too much.
New rule for baking here: All recipes requiring 1/2 Cup or less sugar, we use Xylitol. If I actually bake a recipe requiring up to 1 Cup of sugar, we use 1/2 the amount of maple syrup. Any recipe requiring more than 1 Cup of sugar can be replaced with one needing less.
If this makes sense and you are wondering why I had to bake more, well, SpecialK really likes them. There are a dozen left from yesterday’s baking. I might have eaten a few. Anyhow, he has to take a 15 hour class this weekend and I had suggested he could have these to take with him. The whole grains are healthier than potato chips. I suggested he take one or two to have with coffee in the morning; today he took 4.
Since we have a few days to go until that class, I am not sure any will remain from yesterday’s baking. Yesterday, I got 24 from the batch, today only 18. I must work on my knife skills!
We do eat vegetables here, although sometimes they hang around, and around.
So what would you do with a butternut squash that had been hanging out for a while? I found this recipe, and soup was made.
While SpecialK is in class, I will be playing with friends. What are your plans for this time changing weekend?