How To make Barbara's Milk Chocolate Biscotti
Ingredients
7
oz
almonds, whole, blanched, skinned
7
oz
milk chocolate
1 3/4
cup
flour, sifted
1
teaspoon
baking soda
1/8
teaspoon
salt
1/3
cup
cocoa powder, unsweetened
1
cup
sugar
4
each
eggs
1
teaspoon
vanilla extract
Directions:
Toast the almonds in a shallow pan in a preheated 350 degree oven for 12 to 15 minutes, until lightly colored, shaking the pan once or twice. You can tell when they are done by the strong smell of toasted almonds when you open the oven door. Set aside to cool.
Cut or break the chocolate into small pieces and place it in the bowl of a food processor fitted with the metal chopping blade. Let stand.
Sift together the flour, baking soda, salt, cocoa and sugar. Add about 1 cup of the flour mixture to the chocolate. Process for about 30 seconds, or until the chocolate is fine and powdery.
In a large bowl, mix together the processed ingredients with the remaining sifted dry ingredients. Stir in the almonds.
In a small bowl, beat the eggs with the vanilla just to mix. With a large rubber or wooden spatula stir the egg mixture into the dry ingredients.
Now place two 20-inch lengths of plastic wrap on the work surface.
To shape two loaves, spoon a strip of the dough down the middle of each piece of plastic wrap. Each strip should be 13 to 14 inches long. Flatten the tops. Lift the two long sides of the plastic wrap fold them together as close as hands, press on the plastic wrap to smooth the dough and shape it into an even strip 14 to 15 inches long, 2 1/2 to 3 inches wide and 3/4 inch thick (no thicker), with squared ends. If the strips of dough are thicker than they should be, the baked strips will not slice neatly.
Transfer to a cookie sheet and place in the freezer for about 2 hours (or as much longer as you wish), until firm enough to retain the log shape when the plastic wrap is removed.
To bake, adjust two racks to divide the oven into thirds. Preheat oven to 300 degrees. Line two large cookie sheets with baking parchment or aluminum foil, shiny-side up. To transfer the frozen dough to the sheets (the dough may still be a bit sticky; if so, it is okay ), open the two long sides of plastic wrap on top of one strip of dough and turn the dough upside down on the lined sheet, placing it diagonally on the sheet. Slowly peel off the plastic wrap. Repeat with the second strip and the second sheet.
Bake the strips in the preheated oven for 1 hour, reversing the sheets top to bottom and front to back once during baking to ensure even baking. During baking the strips will spread out (7 to 8 inches wide).
After 1 hour of baking, reduce the oven temperature to 275 degrees and remove the sheets from the oven. Immediately, with a wide metal spatula, release a strip from the parchment or foil and place it on a board. Repeat with the second strip.
Use a pot holder or a folded towel to hold one of the hot strips in place, and use a serrated french bread knife to cut the strip crosswise into slices 1/2 to 3/4 inch wide. Repeat with the second strip. Place the slices, standing upright, on unlined cookie sheets with a little space between them.
Return to oven to bake at 275 degrees for 40 minutes, reversing the sheets top to bottom and front to back once during baking.
Let cool and store in an airtight container.
How To make Barbara's Milk Chocolate Biscotti's Videos
How To Make Thick Chocolate Chip Cookies in 30 minutes
How I make these thick cookies in 30 minutes. Recently our daughter Jada and her friend visited this amazing cookie store and brought home the most delicious fat cookies that I simply had to try to replicate the chocolate chip ones. I can't be sure that this recipe is the true recipe, but I think it came pretty close. I used 2 metal cookie cutters as a mold to make 2 different size fat thick cookies.
They were crunchy and top while so thick and filling the middle. Really you only need a quarter or half to be satisfied.
Ingredients
1 c. or 2 sticks butter
1/4 white sugar
1 1/4 c. brown sugar
2 eggs
1 tsp. vanilla extract
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp salt (If butter is not salted)
Hi, My name is Barbara and I'm originally from Belize located in Central America. I now reside in Southern California with my husband of almost 36 years and 3 young adult children Josh, Jory and Jada. Although I'm the host of the show, Joe and the children play a major part in front of and behind the camera.
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#Biscotti speciali
Credevo di postare il video domani ed invece sorpresa!!! Giù con le ricette natalizie!!! Signori e signore una mattina con i fiocchi e... Biscotti!!!
How to Make Sourdough Bread - Step By Step with Hannah
In this video Hannah shares a step-by-step tutorial on how she makes her popular sourdough bread, made with the Ballerina Farm sourdough starter and recipe so you can make your own beautiful bread at home. Share your results here in the comments. **See the updated Full Recipe below in this description. Happy Baking!
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You and your support make all of this possible.
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Hannah, Daniel, and Family
GET STARTED WITH THE BALLERINA FARM SOURDOUGH KIT and BOOKLET:
FULL RECIPE
Ingredients
250 g active starter
735 g water + 50 g of water when you add the salt
1000 g all purpose flour (always use unbleached)
24 g sea salt
DIRECTIONS
1. Add your active starter to a bowl.
2. Add 735 grams of water.
3. Mix starter with the water till it is “milky.
4. Add the flour.
5. Mix those ingredients together for 2-3 minutes until just combined with whisk then hands.
6. Cover the bowl and let it sit for 90 - 120 minutes.
7. Add the salt and remaining 50 grams of water using hands to mix.
8. Knead the dough for 5 - 10 minutes, until water and salt are fully incorporated.
9. Cover the dough and let rest at room temperature until doubled in size. OR place it in the fridge for 8-10 hours for a slower fermentation overnight. I prefer this method.
10. Shape Loaves: a) dump the dough onto a clean counter b) divide in half c) stretch to a rectangle d) fold over the sides first, then e) roll it up into a cylinder. The dough will be a little sticky, you can add flour if that helps! 10f) Once rolled up, push it away from you, and then pull towards you to build tension in the dough. Do that 3-4 times until your loaf is round and bouncy.
11. Repeat step 10 with the second loaf.
12. Leave the loaves on the counter uncovered for 20 minutes.
13. Using a bench scraper, lift and flip over. Gently repeat the shaping process (Step 10) one more time, the dough should be less sticky this time.
14. Repeat shaping steps with Loaf #2.
15. Gently, with a bench scraper, flip over and place the dough into the floured proofing baskets and cover with plastic. (I love to use shower caps.)
16. Place both baskets in the fridge for 2 hours to rest and rise.
17. Pre-heat the oven and cast iron pot (with lid) to 450º for at least 15 minutes or loaves are ready
18. Take your first loaf from fridge and flip the dough out of the proofing basket onto a sheet of parchment paper
19. Lightly flour the top of the loaf
20. Score your bread with the Ballerina Farm bread lame creating a shallow design.
21. Create the main score to allow expansion while baking. A C or O shape works well.
22. Add a small amount of water to the pot. Use the parchment paper to lift the dough, into the preheated cast iron pot. Then immediately into the oven.
23. Cover and bake for 30 minutes at 450℉ / 232℃ with the lid on - Remove the lid and put back in the oven for another 5-10 minutes or until a deep golden brown.
24. Remove from the oven and out of the pot to cool before slicing into it.
25. Repeat steps 19 -24 with the second loaf. Enjoy!
For mountain-raised meats shipped nationwide, sourdough starter, recipes, and more, visit our Farm Store for Direct Shipping to your Home:
=====================================================
VIDEO HIGHLIGHTS
================
00:00 How to Make Ballerina Farm Sourdough Loaves
00:16 Step by Step Photo Book Being Made Today
00:23 Gathering Your Supplies and Tools
00:33 Use a Very Active Sourdough Starter
00:50 Adding Ingredients and Hand Mixing the Dough
01:25 Adding the Salt and Working the Dough
02:04 Second Rising
02:20 Shaping the Loaves and Building Tension
03:50 Cover and Set Dough in Fridge in Proofing Baskets
04:07 Scoring and Baking the Sourdough
04:57 Browning the Loaf and Enjoy!
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SHARING OUR DREAM WITH YOU
This channel is all about the adventures, hard work, and farm lifestyle chosen by two city kids who wanted live the dream of modern farming, while preserving the quality of life found in traditional home cooking and living off the land.
Watch for regular episodes of our day-to-day adventures, farming, homemade sourdough, the business of farming, and reaching your dreams while raising a family.
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Millionaire's Shortbread | Basics with Babish
Head to to save 10% off your first purchase of a website or domain using code BABISH.
This week on Basics, it's time to make the ultimate cookie: millionaire's shortbread. Recipe adapted from America's Test Kitchen:
Recipe:
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BAKING BISCUTS WITH BARBARA
Follow me as I delve into the world of YouTube baking tutorials with one of the easiest recipes I know
RECIPE
4c Flour
2tbsp Baking Powder
2tsp Salt
1/3c Butter
2c Milk
Preheat Oven to 425
Mix Flour, Baking Powder & Salt
Add Butter
Slowly Incorporate Milk until pulling away from the sides
Shape Dough into 1 thickness & cut out Biscuts
Place on Ungreased Baking Sheet & Bake for 12-15 min
MUSIC
Song: Ukulele Hakuna Matata
Artist: HookSounds
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Easy Chocolate Chip Cookies | 1 Dozen
Jada shows us a new cookie recipe she's been trying recently. What I loved about the recipe is the small quantity of cookies the dough yields.
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Hi, My name is Barbara and I'm originally from Belize located in Central America. I now reside in Southern California with my husband of over 33 years and 3 young adult children Josh, Jory and Jada. Although I'm the host of the show, Joe and the kids play a major part in front of and behind the camera.
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P.O. Box 683
Bloomington, CA 92316
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EMAIL: barepantryshow@gmail.com
(909) 333- 6215