Emptying a pantry is a humbling experience. First of all, does anyone really need to keep 6 different kinds of rice on hand? 🤣🍚Secondly, I thought was doing a fairly good job of keeping my pantry organized and getting rid of anything that was past its expiration date. 😬 Well, clearly I hadn't looked through my pudding stash or collection of dried figs a while. 😳 Apparently, dried fruit has an expiration date too. 🤷🏻♀️
Believe it or not - this is the "after" picture. This is what my dining room table looks like now that I've got everything reorganized and ready to to load into the new pantry. I realize that it looks like total chaos but I can assure you - it all makes sense to me. But for some reason, my family doesn't enjoy the find the peanut butter game at 6:00 am while trying to pack lunch.🤷🏻♀️🤣
It was certainly eye opening to see the contents of my pantry laid out in front of me. Taking inventory made me aware of how much stuff I really do store. I stock 8 different kinds of chocolate chips, 7 types of flour, 10 different kinds of dried fruits and enough coconut to make macaroons for a small village. With the exception of rice (lol) I don't feel like I stored anything in excess. I almost hate to admit it but I use all 8 types of chocolate chips on a fairly regular basis. 😳 #bakerlife 🍪
My pantry is well stocked partly because of the demands of my catering gig but if I'm being honest - I also love having so many snacks at my fingertips. 😅 I have just about every type of nut that you can imagine. Salted, unsalted, whole, chopped, sliced, and slivered. I have them all. The good thing is that when I want to make something with nuts - I've got almost every variety available in my pantry stash.
The inspiration for this Chocolate Cherry Biscotti came from a Milk Street magazine. The original recipe actually called for these crunchy cookies to be dipped in dark chocolate. In my world - The less is more concept doesn't apply to chocolate but even a die hard chocolate lover like myself thought it might be overdoing to to dip these already rich and decadent cookies in more chocolate. But by all means - if you feel like this biscotti needs an extra boost of chocolate - go for it.
Chocolate Cherry Biscotti
3/4 cup whole almonds
1 3/4 cups flour
1 cup white sugar
1/3 cup cocoa powder
1 Tablespoon espresso powder
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces dark chocolate, chopped
1 1/2 teaspoons vanilla
1/2 teaspoon almond
1/2 cup pistachios
1/2 cup dried cherries
Bake 45-50 minutes at 300. Let cool 20 minutes. Reduce heat to 275. Slices loaves into 1/2" slices. Arrange on baking sheets.
Bake 20 minutes at 275.
Thanks mom and dad for letting me take over your kitchen for a few days and for letting my put my biscotti in your flower basket to take pictures. 😉
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