I found it hard to talk about me. When we started the Baking Sweeto's blog back in August, it was easy to have hopes and dreams of success.
We wanted our recipes to be noted (I think we needed something in our life to finally works), and Ricardo was so motivated about the project.
But, we were wrong if we think it would be easy.
I experimented mental block every time I had to write a post, I felt frustrated, sad, and trapped.
We wanted to make our life better. We wanted money (we still do) to get ice cream and cat food.
Ricardo hated his job, prescribing medicines that were nearly impossible to find, to people who barely have something to eat.
Not that we have much more.
Soon I realize we didn't have the discipline or the funds to maintain a project like the one we had in our heads.
(This text is starting to get sad)
There is not still a happy ending for the story. We will try a new perspective because writing is free after all.
So, we hope you like it. And please, tell us what you thought in the comments! (We always get excited about knowing your opinion)
The enchanted holiday cookie-Cinnamon Biscotti with White Chocolate Drizzle:
Crunchy and light texture that melts in your mouth with every bite and creamy white chocolate drizzle added just before serving. What an excellent batch of Cinnamon Cookie!
I will stop talking and share the "Ingredients" part wink
3/4 Cup White Sugar
1/2 Cup Vegetable Oil
2 Eggs
1 Tsp Vanilla
2 Cups All-Purpose Flour or Bread Flour
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 1/2 Tsp Ground Cinnamon
Instructions
First above all:
Preheat the oven to 325 °F (160 °C)
And line a baking tray with parchment paper to avoid what I call "eat it straight from the tray" (because things can stick a lot)
Secondly:
In a large mixing bowl, whisk the sugar, oil, eggs, salt! Yes, let that salt dissolve very well with the wet ingredients, and add the vanilla extract too.
Vanilla is my favorite flavor in the entire world, so comfy and makes everything sweeter.
Aside, sift the flour, baking soda, and ground cinnamon in a bowl.
Don't be shy with the cinnamon, we know a little goes a long way, but it's delicious. And if you are like Ricardo's family (spice freaks with Moroccan ancestors), you can add all the spices you want.
Add this delicious smelling mixture to the wet mixture and stir until blended (don't over mix, just until everything is combined without any visible traces of flour). It will have the texture of very sticky cookie dough.
Place the dough on the baking tray shaping them into 2 logs about 12-inches long with the spatula. It will flatten by itself.
Let's bake!
The first bake if for about 35 minutes until the logs turn into a rich golden brown.
Cool the logs on the baking tray a little bit, but so they are still warm to the touch. Ricardo tends to burn at this point.
Using a serrated knife, slice the logs into cookies without hurting yourself.
I like to make slightly thin biscotti, but regularly they can be made just over ½-inch thick.
Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray), and return them to the oven to toast about 10 minutes, JUST until lightly browned.
I get distracted easily and past this point, don't be like me, save the cookies.
Turn the cookies around, and bake for another 10 minutes.
Remove from the baking tray to cool completely.
Eat them wildly without looking around.
Decorate with the mix of melted white chocolate and cinnamon (if there's any left).
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