I can’t believe two years have passed since I wrote my first post. It’s a riot to scroll through the first few months. Those posts took me hours to create. Ralph used to hear me yelling at the computer screen after I deleted finished work because I would forget to hit the ‘save’ button. The day I topped fifty views was over the top. I couldn’t believe anyone besides my family would be interested in the musings of a fifty year old woman suffering from separation anxiety. For those of you who are new to my life, I started writing ‘bite by michelle’ just after my third daughter left home. The girls love to cook so I started telling them stories about our family via my blog and then attaching a recipe with it. Retelling the stories of our lives, helped me to see the joy in my life instead of focusing on the emptiness I felt after they had left home.
Two years later, I’ve settled into a this new phase of my life and although I still miss my girls, I’m having a ball. Thank you so much for taking this journey with me. It wouldn’t have been the same without you.
Skor and Chocolate Chip Biscotti
Preheat oven to 350* F
2 cups flour
½ cups good-quality cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
½ cup butter
2 large eggs, at room temperature
1 cup sugar
1 cup Skor baking bits
½ cup chocolate chips
In a small bowl, stir together the flour, cocoa powder, baking soda, and salt.
In the bowl of your stand mixer, beat butter with sugar until light and fluffy add eggs and beat well
Gradually blend in the dry ingredients, then mix in the Skor bits and the chocolate chips until the dough holds together.
Line a baking sheet with parchment paper. Divide the dough in half. On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart.
Gently flatten the tops of the logs and bake for 25 minutes.
Remove the cookies from the oven and cool 10 minutes.
Reduce oven heat to 300*F
On a cutting board, use a serrated bread knife to cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking. I stood mine up which is why they look a little funky. Unlike my other biscotti recipes, this one has butter which makes a softer dough.
Cool the cookies completely on a cooling rack then store in an airtight container for up to two weeks.
THE LOVE: Try to get your hands on some really great cocoa – ‘Dutch processed’ if possible. It makes a huge difference!
one year ago: asparagus and Portobello mushroom tart
two years ago: fresh tomato salsa
Thanks for reading