Hazelnut Biscotti

These biscotti are delicious. It’s the first time I’ve baked with hazelnuts and I have no idea why. The flavor they add is glorious. The autumn-to-winter transition is a great time to have biscotti on hand, with the cold and darkness calling for more cups of coffee per day, with which they can be deliciously paired.

Recipe from Noshings.

Cornbread

I decided that my contribution to the women’s club Thanksgiving potluck would be cornbread, despite the fact that I hadn’t made it before. I spent a week or two beforehand experimenting with recipes, resulting in whole lot of cornbread around the house. Please, come over and have some. And, by the way, would you like some cornbread to go with that cornbread?

I settled on a non-corny version of Smitten Kitchen’s Corniest Corn Muffins recipe. I initially tried it out with about half a cup of corn kernels and found that encountering a piece of corn here and there in the muffin was more disconcerting than delicious. Lesson re-learned from my iterations: when a recipe says “butter or oil,” always choose butter.

Honey Butter

This one was a request from a women’s club member. I hadn’t made or had honey butter before, so was half-glad, half-disappointed to find after a few quick searches that there doesn’t seem to be a hard and fast recipe for it. Used in my improvised version: butter, three types of honey (two local, one from the store), cinnamon, vanilla. I’d skip the vanilla next time, since it made it a bit frostingish and masked the honey a bit.