Fallen Souffle

So I actually made all of this on Thursday morning. I don’t know what got into me, I started at about 9am and ended around 11:30am, I then realized that I was still in my PJ’s and Evan was going to be home for lunch at noon, so I ran to take a shower so I didn’t look like a total bum.

I made hot pepper jelly for gift giving, a totally southern thing. I was nervous about canning myself because I usually can with Mom, and it is alot easier with an extra pair of hands. I also didn’t have all of the equipment, so I had to improvise. But is all worked out, all of the jars sealed and it even gelled really well! I was super nervous because when it cooled it was still very syrupy, but the next day it thickened just fine. I used 3 green peppers, 2 red peppers and 7 jalepenos. I took the seeds out and chopped them in the food processor. I followed the recipe on the SureGel box which also included a cup of apple cider vinegar, 5 cups of sugar and 4 cups of the chopped peppers. If you want to make this recipe I would totally recommend using SureGel and following their method.

I also made biscotti, I sent this to my Blogging by Mail partner. This recipe is so easy to make and super versatile. This would make a great gift with a small packet of coffee. I used the zest and juice of one orange and half a package of dried cranberries in this batch. But mini chocolate chips, 1 tablespoon almond extract or anise extract would be great too.

Holiday Biscotti
1/2 cup vegetable oil
1 cup white sugar
3 1/4 cup all purpose flour
3 eggs
1 tablespoon baking powder
flavoring of your choice

1. Preheat oven to 375 degrees. Grease two cookie sheets or line with parchment paper.

2. In a medium, beat together oil, eggs, sugar, and liquid flavorings until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. If you are adding nuts, dried fruit or chopped chocolate - fold them in now. Divide dough into two pieces. Form each piece into a roll as long as the cookie sheet. Flatten the roll to about 1/2 inch thickness.

3. Bake for 25-30 minutes until golden brown. Remove from pan to a wire rack to cook slightly. Once cool enough to handle, cut into 1/2 slices, diagonal slices are always pretty. Place the cut side up on the baking sheet and bake for 6-10 minutes on each side. Slices will be lighly toasted.

4. After cooling, you may dip or drizzle with melted chocolate.

I would get so much done if I was this motivated everyday!

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This entry was posted on Sunday, November 13th, 2005 at 11:06 am and is filed under Dessert. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.