I only have 8 days before I fly out to New York… and, as promised here are a few more details of the event:
As I mentioned before I’m one of 15 bloggers who was invited to participate in a culinary fundraising event with Kelly Ripa on behalf of the Ovarian Cancer Research Fund which is being organized by Foodbuzz and Electrolux.
We were randomly divided into five teams of three, we are TEAM 1 (Remember that OK!):
To help level the playing field, after all… many of us don’t really have any professional cake decorating skills (including myself). We will be taught a few elegant cake decorating techniques such as those used by master cake decorators, and some that more or less everyday common decorating methods.
Now, I know I should have been baking and decorating a cake instead of making these biscotti. But I just couldn’t resist, and look at them they turned out so yummy!
So much to do… so little time, I better find some time to practice decorating. In the mean time I leave you with some biscotti.
Reese’s Peanut Butter Biscotti
4 oz unsalted butter, melted and cooled
1 1/2 cups granulated sugar
4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup chopped roasted peanuts
1 cup reese’s peanut butter chips
1 1/3 cup reese’s peanut butter cups, chopped
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a mixing bowl cream sugar and butter until fluffy. Mix in eggs one at a time just until combined.
In a separate bowl whisk together flour, baking powder, baking soda, and salt. Slowly add dry ingredients into the the creamed butter and egg mixture.
Finally stir in chopped peanuts, peanut butter chips and chopped reese’s peanut butter cups.
Divide dough into two equal parts and spread onto prepared baking sheets to form one small log about 8 x 4 on each.
Bake for 30 minutes rotating sheets half way through baking.
Remove from the oven reduce temperature to 325 degrees F and allow the biscotti logs to cool for 10-15 minutes. With a long serrated knife slice the logs into 1/2 inch slices place back on the baking sheets and bake for another 20 minutes rotating sheets once more half way through baking.