Chocolate Almond Biscotti

Chocolate Almond Biscotti

I have not had coffee in over a month. It’s true. I used to be an addict. I wanted coffee every day. I thought going to Starbucks was a special ‘treat’ because it was on the way to work. I would stop there on days that I knew were going to be long to help put me in a good mood for the day. Then we moved to Kansas. The closest Starbucks in nearly an hour away and the local coffee shops are just not the same. So I scaled back and only drank coffee from my Keurig.

Then I got pregnant. I switched to decaf and thought it was okay, but not like ‘real’ coffee. I slowly stopped drinking coffee entirely. Once Madison was born I picked up the coffee habit again, but in moderation. As she got older I cut back and recently have been drinking soda as my go-to caffeine source. Our Keurig has been mostly for hot cocoa and chai teas. My husband has never really been a coffee drinker, so he hasn’t even noticed the difference.

This past week I discovered the Great British Baking Show and have been addicted. I’ve watched two entire seasons in one week. If that’s not binge watching, I don’t know what is. Yesterday I saw an episode where they made biscotti and it made me want a biscotti. I needed a biscotti. I haven’t eaten biscotti since my coffee drinking days, but I couldn’t help myself. So I hopped in the kitchen and got to baking. Sadly, these biscotti were not washed down with hot tea or coffee, just some chai tea, but there were still absolutely delectable. They were crisp, but still a smidge soft in the middle. They tasted fabulous when dipped in the hot chai. I hope Mary Berry would be proud.

Chocolate Almond Biscotti


1 cup whole wheat flour
3/4 cup all purpose flour
1/2 tsp baking powder
1/2 cup mini chocolate chips
1/2 cup chopped almonds
4 tbsp cold butter
1/4 tsp salt
1 tsp vanilla
2 eggs, lightly beaten


  1. Preheat oven to 350 degrees.
  2. Chop 1/2 cup of almonds into coarse bits.
  3. Combine sugar, flour, baking powder, and salt in a bowl. Stir until combined.
  4. Add butter and vanilla. Stir until well combined. I used my hands to break the butter into smaller pieces. A food processor would have worked better, but ours is not working currently.
  5. Add chocolate chips and eggs. Mix until the entire dough is in one big ball. I had to use my hands to mix it correctly.
  6. Divide dough into two smaller balls and form into logs.
  7. Place two logs side by side on baking sheet.
  8. Flatten logs into the shape you want your biscotti to be in. I went the traditional route.
  9. Bake for 25 minutes and then remove for oven.
  10. Let biscotti cool for 5-10 minutes. You need the dough cool, but warm enough to not crumble when cut.
  11. Turn slices on side and return to oven for about 10 minutes. I prefer a harder biscotti so I left it in for 15 minutes.
  12. Remove when edges are barely browned.
  13. Let cool and enjoy.

Nutritional Information (1/16th of recipe): 158 calories, 3g protein, 27g carbs, 1g fiber, 16g sugar

Easy Caprese Bread

I have a secret to share. I have never ever had a caprese salad.

Caprese Bread

How is this possible? Am I crazy? No – I am just lactose intolerant. The thought of that much cheese makes my stomach hurt almost as bad as if I had actually eaten that much cheese. It sounds tasty. It looks amazing, but I should not eat it if I want my stomach to love me later. But, I do know one little secret, and that’s Kraft shredded cheese. It has zero grams of lactose per serving. That’s right, zero. None. Nada. And it fills my need for cheese.

I was cleaning out our fridge yesterday and realized that we had some cherry tomatoes that were about to go bad. So, after much thinking, I decided to try my hand at an easy version of caprese bread. It was a HUGE success. I cannot wait to make some more of this. I only wish that I had not run out of fresh basil. It would have made this bread even more flavorful and delicious. My husband even liked it. And it had spinach in it! If you know my husband, you know that spinach and him do not mix.

I highly recommend this as a great way to sneak in a few extra servings of veggies at dinner. It’s easy to make, requires very few ingredients, and is completely vegetarian. Did I mention it’s also yummy? Because it totally is!

Anyways, now that you are probably drooling, let me share with you the recipe.

1 1/4 cup of flour
1 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt
2 tsp dried basil (if you have fresh basil, it would be even better to cut some up and put it in)
3 cups spinach, loosely chopped
1 1/4 cup cherry tomatoes, chopped in half
2 eggs
1 tablespoon olive oil
1 packet quick yeast
1 cup warm/hot water (follow yeast instructions)
1/4 cup mozzarella cheese

1. Start by adding yeast packet to warm/hot water. Be sure to follow directions on the packet.

Caprese Bread Step One

2. Next mix flours, baking soda, baking powder, salt in a large bowl.

Caprese Bread Step Two

3. Then mix in basil, spinach, tomatoes, eggs, and oil in bowl. The batter will be very dry.

Caprese Bread Step Three

4. Add in yeast/water mixture. The batter will be very sticky.

5. Add batter to greased bread pan and top with cheese.

Caprese Bread Pre Baking

6. Bake for 40-50 minutes at 350 degrees, until the toothpick comes out clean.

Caprese Bread after baking

7. Wait for it to cool and then serve and enjoy. This is best served warm, drizzled with olive oil. Watch out, because there will not be any leftovers. Consider yourself warned.