A little late this week, but meh –shrug- things happen.
Real Life has been kind of tough lately and all I want is to crawl into bed and eat cookies… and other things.
I normally don’t associate cookies with being comfort food for me… in fact, food doesn’t bring as much comfort to me as baking does, but occasionally… certain foods do hit a spot.
A bit of an early posting this week, because guess what, Curiosity is back to baking! – Thunderous applause –
I know I’ve been pretty MIA on YouTube lately, but life throws you curve balls every once in a while, right?
Back on track: so the cookie factory (aka: the creation of Christmas Presents 2014) is on again, and I’ve decided to remix an old recipe. So today, we present to you here at Curiosity to the Oven: Lemon Almond Biscotti.
I have a confession to make, I am actually unable to bake cookies. For some odd reason, my cookies never come out right. I remember making my first batch of oatmeal cookies from scratch. Not only did they taste funny, but they were possibly burnt; I was 15. The first time I made premade cookies (they kind you just put into the oven and bake it for however long and you’ll have perfect cookies), I under baked them then I burnt them. Recently I tried to make Pillsbury Easter cookies, and I put the oven on broil instead of bake and, well, you can guess the results. So, to me, it is a miracle the biscotti turned out fine.
I actually decided to try and make biscotti because my piano teacher requested them. Thanks to this recipe, my piano teacher thinks that I would make a wonderful girlfriend. She is basing this purely on the fact that I make basically whatever dessert she wants to eat. It’s not really girlfriend material, I’m just REALLY bored