Jennifer is a one in a million stay-at-home mom. (More like one OF a million stay at home moms!) She graduated from a liberal arts college but there is nothing liberal OR artsy about her. She is married to Kevin Fischer of This Just In, and together they have a beautiful young daughter Kyla Audrey. In no particular order she loves dogs, wine, a good bargain, her family, pizza, and entertaining. Follow her blog of all things miscellaneous including but not limited to cooking and baking, entertaining and party planning, being a mommy, and homekeeping.
Brownie Biscotti – New for 2013
Brownies, believe it or not, are one of my all-time favorite sweet treats. I know they are generally simple fare but I can’t get enough. It takes all my will power not to eat an entire pan in one day. (It’s my personal belief that they taste the very best the day they are made. So that’s my excuse.)
While I am NOT a particularly picky pizza eater, I am VERY specific about the kind of brownies I enjoy. I do not, repeat DO NOT want nuts of any kind in them. Ick. I don’t want them frosted. Not necessary. I want them dense & fudgy, not fluffy & cakey. If I want cake, I make cake or cupcakes. A brownie should be just a notch lighter than flourless chocolate cake for me. A generous, freshly-applied topping of powdered sugar would be delightful but if you forget to do that, I won’t unfriend you.
I also love biscotti, though I’m generally not one to make them. They turn out just fine… I guess it’s the double-baking process that turns me off. I shouldn’t be that way, I know. And because of a new recipe I found in a recent Penzey’s catalog, I won’t be.
Can you say “best of both worlds” with a brownie biscotti recipe? Wowza. I really can’t wait to make these. I’ll try to do an update when I actually pull them out of the oven… for right now you’ll just have to take my word for it that they’ll be the bomb. Just look at these beauties.
For some great “washes” check out my beverage pairing blog here.