Years back when I was raising my kids as a single mom I would often find myself expressing how overwhelmed I was. Overwhelmed just seemed to be such a negative word which could only make me feel, well, even more overwhelmed! So I decided instead of saying I was overwhelmed, I’d say that I was overblessed! It was amazing how a simple change in thought made me feel so much better!
So lately, I’ve been very much overblessed 🙂 The first few months of the year have gone by so quickly; I’ve had one thing after another going on and every weekend has been nonstop busyness. I know that just like all work and no play can makes Jack a dull boy, all this busyness is making Linda in need of some relaxation!
Enjoying a cup of coffee in bed on Sunday morning, taking a leisurely afternoon bike ride and relaxing with a glass of wine in the evening are my plans for this weekend. My niece is coming in for a visit and my daughter will be home as well. While some people may think having house guests is work, I find that it gets me to stop and enjoy myself with my family and friends. And if I do a bit of prep work in the kitchen ahead of time, pulling together meals and snacks will be a breeze! First things, first, I needed to refill my biscotti jar!
I’ve also received a few awards that I’ve been remiss in acknowledging. I humbly accept these and thank Granny at Granny’s Parlour for her nominating me for the Versatile Blogger Award and for Food Bloggers Unplugged. A new to me blogger friend, J. Boudreaux at Contemporary Musings; I thank you for four award nominations, Mrs. Sparkley’s Ten Commandments, The Sunshine Award, The Candle Lighter Award and The Liebster Award.
If you’ve not met Granny, please head over to see her. You’ll feel at home as she writes so warmly and friendly on gardening, homesteading and frugally delicious recipes. J. as his blog so rightly is titled, will have you smiling and amused as he writes and rants on various subjects!
Mrs. Sparkly’s Ten Commandments Award is very similar to the 10 Question Quiz Award I received, so I will refer back to that post for my answers. Food Bloggers Unplugged has an interesting list of questions that will require a glass of wine and some thought on my part and so not to make this post go on and on, I will answer those in my next post.
And now, for some fun stuff….my Giveaway Contest continues this week for a sample of Saucy Mama Mustards so if you’ve not already done so, please leave me a comment, follow me on Twitter and/or subscribe…..and please visit the Saucy Mama Cooking with Mustard Contest and vote for me!!
Orange Almond Biscotti
2 3/4 cup white / wheat flour blend
2 teasoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 tablespoon olive oil
3 tablespoons Grand Marnier or orange juice
3 large eggs
2 tablespoons orange zest from an organic orange
1 1/2 cup toasted almonds
For the glaze:
3/4 cup confectioners’ sugar or more for desired consistency
1 tablespoon Grand Marnier or more for desired consistency
Preheat oven to 350 degrees. Line a baking sheet with Slipat or parchment paper, set aside.
In a large mixing bowl, beat the sugar, oil, Grand Marnier, orange zest and the eggs until well combined, about 2-3 minutes.
In a separate bowl, sift the flour, baking powder and salt. Add to the egg batter and mix until combined. Fold in the almonds. The dough will be sticky. Divide dough and use a rubber spatula to drop dough onto the cookie sheet to begin forming into 2 logs. Use slightly wet hands to form the dough. Continue to lightly wet your hands to gently form the logs. You will not be rolling the dough into a log, just shaping. Using a bit of flour would help as well, but I prefer to lightly wet my hands. Also adding more flour will make it heavier and I prefer a light, crisp biscotti.
Bake for 25 minutes or until the logs are firm and lightly browned. Remove from the oven, reduce the oven temperature to 325 degrees, and let cool for 10 minutes.
Transfer the cooled logs to a cutting board and cut into diagonal slices, about 1/2 inch wide. Place the biscotti back on the cookie sheet and bake for 20 minutes. The biscotti will be firm and darkened a bit more. Let cool completely. Mix together the confectioner’s sugar and Grand Marnier to desired consistency. Dip or brush the glaze on each biscotti. Store in an airtight container. Makes about 45 biscotti.