Dark & Stormy Biscotti

dark and stormy biscotti

It’s been 5 months since my last recipe!!! This is a great one to get me back into the swing of blogging. I’ve been sort of obsessed with biscotti lately and I have a running list of ideas for different flavors. Many of my ideas involve tea (of course) but a few are inspired by cocktail flavors. This recipe is modeled after the “Dark & Stormy” which contains rum, ginger beer and lime.

Dark & Stormy Biscotti

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup brown sugar
  • 2 teaspoons rum extract
  • 1 teaspoon lime zest (from 1 lime)
  • 1 teaspoon minced ginger root (or candied ginger)
  • 2 eggs

Preheat oven to 350°F. Cream together butter, brown sugar, rum extract, lime zest, and dark and stormy biscotti 4minced ginger. Add flour, baking soda, salt and ground ginger and stir until fully combined. The dough will be sticky so coat your hands with flour and shape the dough into two 4-inch wide flattened logs on a lined baking sheet.

Bake for 25 minutes. Remove from oven, reduce heat to 300°F. Cool baked logs on baking sheet for 5 minutes before transferring to a cutting board. Cut logs diagonally to make 1-inch slices. Place slices back on the baking sheet and bake at 300°F for 8 minutes.

(Optional – Once cooled, drizzle with icing sugar mixed with lime juice for decoration.)

dark and stormy biscotti 5

Enjoy with a cup of tea.

dark and stormy biscotti 3

Stay tuned for more biscotti recipes.



Pumpkin Patch Brownie Pies

pumpkin patch brownie pies 1

Is it a brownie? Is it a pie? Is it candy? It’s all of that rolled into one. The photos of these delicious treats were so frickin’ adorable that I found myself hoarding the mellow crème pumpkins so I could make them. I completed a test run of the recipe this weekend in preparation for our neighborhood Halloween party next weekend. Pumpkins will continue to be hoarded until after Halloween. It just occurred to me that these would be a fantastic addition to Thanksgiving. Must buy all the pumpkins now. Read more…

What I Love This Week: Cold Harbor Brewing Company


Cold Harbor Brewing Co

This week I’m loving craft beer from Cold Harbor Brewing Company.  Friends opened this craft brewery in Westborough, MA about a month ago. They asked if I would take photos at the grand opening and I jumped at the chance. Payment was a growler of beer but I would have done the photos for free. It’s so inspiring to see someone pursue their dream to start a business. Read more…

Chocolate Chip Oatmeal Cookies

chocolate chip oatmeal cookies

I’m a big fan of King Arthur Flour so when I noticed this recipe in the KAF catalog with a headline of “2015 Recipe of the Year” I knew that I had to bake these cookies. My first batch was baked specifically to welcome a new family to our neighborhood. Their reaction was positive.

I received a text message that said, “These are the best cookies that I’ve ever eaten!”

My family also loved this recipe but they suggested less chocolate for the next time. My version cuts down on the volume of chocolate and the cookies are still fantastic. Read more…

Feminism and Dreamforce 15

Dreamforce 15 Dreampark

This is a departure from my regular topics but since I’ve returned from Dreamforce 15 in San Francisco, I’ve had this niggling at the back of my brain. I was impressed with Dreamforce. It’s an undertaking that you can’t quite understand unless you experience it and this year was the biggest turn out ever. Never did I think that I would enjoy a conference with 170,000 people in attendance but I did. I left feeling inspired, transformed and am already planning to attend in 2016. A friend commented to me, “So you’ve been inducted into the Salesforce cult?” And it feels a little like that.

Dreamforce 15-ANIMATIONMy favorite sessions were the ones in the Women’s Leadership Summit, which were excellent yet I believe that an opportunity was missed. Read more…

Radish Tartines

radish tartines

This recipe was inspired by the July 2015 issue of Cooking Light. Their version contains additional ingredients and is most definitely something you’d want to serve to guests at a fancy brunch. My version was born out of my realization that I had a couple of extra crusty rolls, several radishes in the fridge and the Cooking Light recipe floating around the counter after having torn it out of the magazine. It’s simply wonderful despite missing the black olives and fresh herbs that the original version contained. In fact, I liked it so much that I ate radish tartines for three meals in a row. Read more…

What I Love This Week: Crispy Crunchy Chickpeas

WILTW-roasted chickpeas

This week I’m loving crispy crunchy chickpeas from The Good Bean.  I started a new job several weeks ago and it has been quite a change. My previous job had an extensive snack table and I was spoiled by always having food readily available. After a few hungry days at the new job I decided that I needed to stock my desk with some healthy snacks. These roasted chickpeas are substantial enough to satisfy my mid-afternoon grumbling tummy to sustain me until dinner time.  Otherwise I’m eating everything in my sight by the time I arrive home from work. Read more…