But all of a sudden, as I am putting laundry in the dryer, my vision starts to fade to black and I start sweating. Sure sign of low blood sugar! I came upstairs, took a test, and it was 44 and dropping! What was I to do? Well, I ate this:
Oh my goodness, this was so good! Nice job Hanners! Within 15 minutes my blood sugar was up to 65 and before lunch it was 110. Whew!
I ended up finding a recipe for white chocolate cashew coffee biscotti. I didn’t have any white chocolate, and I chose this recipe because cashews were the only nut in the house. Look at how good they came out!
They were really sticky after the first bake, so I wasn’t sure how it would work out, but after I returned the slices for the second bake, they turned out fine. The recipe also said that the more they cool, the crunchier they become.
Chocolate-Cashew Coffee Biscotti
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract (I used my Mexican vanilla!)
- 2 large eggs
- 1 egg white
- 2 1/2 cups flour
- 1/4 cup instant coffee granules
- 3 tablespoons unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 3/4 cup dry-roasted cashews
Preheat oven to 350.
Place first 6 ingredients in a large bowl, and beat with a mixer at medium speed until well blended.
Combine remaining ingredients (except for nuts) in second bowl and mix well. With mixer on low, slowly add flour mix to sugar mix. At this point, my dough was really stiff and I had to raise the speed of the mixer. When all mixed, I stirred in the nuts by hand.
Turn dough onto a lightly floured surface and knead lightly 7 times. Divide dough in half to make two logs. Bake at 350 for 22 minutes. Remove and let cool for 10 minutes. Cut each diagonally into slices and return to cookie sheet standing them upright. Reduce oven to 325 and bake 20 more minutes.
- 2 tostadas
- 2 ounce taco beef
- 1 ounce cheddar cheese
Ribs are slow cooking in the oven as we speak! See you after dinner.