So this weekend I planned on making a couple different things to blog about, because I wanted to leave my options open. I needed to make biscotti for my mother-in-law (she requested something with white chocolate), I planned on making brownies, and the zucchini in my fridge was begging to be made into zucchini bread.
But I was feeling pretty tired Saturday and the furthest I got was finishing up the biscotti. And by midnight, I was praying to the porcelain goddess. Seems that my fatigue was not merely a result of staying up until 3 AM the night prior playing The Sims (worth it). No, I had contracted the dreaded norovirus from my sister, who I took care of on Friday. For the 3rd time this year. Fun!
So, needless to say, baking was put on hold, and I was too dizzy to even take pictures of the biscotti. So these photos are courtesy of my wonderful husband, who tried to make sense of my delirious instructions. I think he did a pretty good job.
The worst part about being sick is not having an appetite. I couldn’t even try a piece of the biscotti, but my official taste-tester (nope, still my husband) tells me that the white chocolate came through. I was trying to at least browse social media to keep myself entertained during my couch captivity, but pretty much everywhere I went there were pictures of food. Facebook? Oh, look, the Jazz & Ribs Festival. Instagram? See our dessert?! Pinterest? Aww hell naw.
Encouragingly, I am feeling pretty jazzed about eating some toast in a few minutes (it’s a sad day when toast gets you in a tizzy), so I’m sure I’ll get around to those brownies and the zucchini bread any day now! You know, once I can stand without my head pounding.
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking powder
- 6 tablespoons butter, softened
- ¾ cup (150 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (80 grams) dried cherries
- ½ cup (90 grams) white chocolate chunks
- 2 teaspoons granulated sugar for sprinkling
- Preheat oven to 350°F. In a medium mixing bowl, whisk together flour and baking powder. In the bowl of a stand mixer, cream together butter and sugar until fluffy, about 3 minutes. Add eggs and vanilla and mix until combined.
- With mixer on the lowest speed, add flour mixture and beat until just a little bit of flour is visible. Mix in cherries and white chocolate on low speed until combined.
- Lightly flour your hands to prevent sticking and divide dough in half. Form each half into a 7x2-inch loaf on a baking sheet lined with parchment paper or a silicon mat. Sprinkle the top of each loaf with 1 teaspoon of sugar. Bake for 30 minutes, then remove to a wire cooling rack to cool in the pan for 15 minutes.
- Using a large spatula, transfer loaves to a cutting board. Cut ½-inch slices on the diagonal; each log should produce about 10 slices. Some pieces will be longer than others! Stand slices upright on the baking sheet and return to the oven for another 20-25 minutes, until cookies are crispy. Cool completely on a wire rack.