Each blogger will make of the month what he/she will. I've decided to try to follow a theme each week (to be announced on Mondays), commencing with my weekly produce post, centering my baking expeditions around the theme, and including at least one substantive post of musing each week. This week is more of Odds and Ends than anything cohesive, but the coming weeks are as follows (and this is subject to change, so you can't hold me to it!):
Week 2: Asia and Africa - Emerging Economies and Culinary Cultures
Week 3: Mediterranean Roots
Week 4: Vegan Thanksgiving Fun
Quasi-Week 5: Reflections and Moving Forward
So how does that look? I think we can get some mileage out of my less-than-creative themes.
Is that it? You're just going to give us a roadmap for the next month? Ok Ok. I will leave you with a recipe I had saved in my back pocket for just such an occasion.
Spicy Chocolate Biscotti
1/3 cup almond milk
½ cup oil
1 cup sugar
1/2 cup cocoa
1 2/3 cup flour
1 tsp sea salt
1 tsp cinnamon
1 tsp ground cayenne
2 tbs tapioca starch
2 tsp baking powder
½ cup coarsely chopped dark chocolate bar
1. Whisk together milk, oil, and sugar until it emulsifies (thickens). Add in the cocoa powder and whisk until fully incorporated.
2. Add remaining ingredients except for chocolate. Mix with a wood spoon.
3. Pour in your chopped chocolate (the darker the better!) and give the dough a few good strokes.
4. It should be moldable, so if it stick, add a little more flour. Form dough into a log about 12" by 3-4". Bake at 350F for 25-30 minutes until a little puffed.
5. Remove from oven and let cool for 30 minutes.
6. Once cool, cut 1/2-inch thick slices with a sharp, heavy knife or serrated knife. Place on cookie sheet, so that they are standing on their baked bottom side.
7. Bake at 375F for another 12-15 minutes. Remove and cool completely. Enjoy with some soothing non-dairy milk!
Sorry, no photos, but I promise to be more diligent in the upcoming posts.
Tomorrow: finding community