New Baking and Soup

Hey there,

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.

Almond Biscotti from ATK

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.

Butternut Squash Soup

While SpecialK is in class, I will be playing with friends.  What are your plans for this time changing weekend?


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