CHOCOLATE CITRUS BISCOTTI
Provided by Giada De Laurentiis
Categories dessert
Time 1h35m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.
- Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 by 4-inch logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely.
- Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
- The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
SPRITZER SLUSHY
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 4h50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the orange juice, lemon juice, sugar and salt. Warm over medium heat to just below a simmer, stirring occasionally with a wooden spoon to help dissolve the sugar. Once the sugar is dissolved, remove the saucepan from the heat and stir in the liqueur. Set aside to cool completely.
- Pour into an 8-inch baking dish and freeze until completely frozen, at least 4 hours and up to overnight.
- Scrape the surface of the frozen mixture with a fork to form large shards of ice. Spoon about 1/2 cup into coupe glasses and top with prosecco.
EASY CITRUS SLUSH
Our church's hostess committee has relied on this refreshing drink for bridal and baby showers and other events. We often use different flavored gelatins to match the decor of the occasion. -Joy Bruce, Welch, Oklahoma
Provided by Taste of Home
Time 15m
Yield about 6 quarts (about 25 servings).
Number Of Ingredients 10
Steps:
- In a large container, dissolve sugar and gelatins in boiling water. Stir in the pineapple juice concentrate, lemon juice, drink mix and cold water. If desired, divide among smaller containers. Cover and freeze, stirring several times., Remove from freezer at least 1 hour before serving. Stir until mixture becomes slushy. Just before serving, place 9 cups slush mixture in a punch bowl; stir in 1 liter ginger ale. Repeat with remaining slush and ginger ale. If desired, garnish with lime slices.
Nutrition Facts : Calories 157 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 40g carbohydrate (39g sugars, Fiber 0 fiber), Protein 1g protein.
FRUIT SLUSHY
Provided by Food Network
Time 10m
Yield 16 servings
Number Of Ingredients 6
Steps:
- STIR together preserves, orange juice and pineapple until blended. Fold in banana, strawberries and kiwi.
- POUR 1/4 cup mixture into small bowls or plastic cups.
- FREEZE for 1 to 2 hours or until partially frozen.
CHOCOLATE SLUSH
My favourite sinless treat, Cook time includes slow boil, cool down of mixture and freezer time. You can change the taste by using any extract you prefer ( almond, peppermint, orange etc - adjust these extracts to your taste ). You can also partially freeze and eat it semi frozen with chocolately liquid.
Provided by peachez
Categories Dessert
Time 4h2m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Put milk through cocoa in a medium saucepan, cook on medium heat, stirring constantly until the mixture comes to a slow boil and sugar is dissolved Lower heat and simmer about 2 minutes, stirring mixture a few times (watching for burn/ boil over), stir in vanilla- set aside to cool Pour cooled mixture into a freezer safe covered container and freeze.
- Place frozen mixture in a blender, blend to a slush.
- Freeze any leftover portion.
- Note: I use my coffee grinder to get a finer grind of the sugar, not powdered, just a fine grind.
Nutrition Facts : Calories 177.8, Fat 1.4, SaturatedFat 0.8, Cholesterol 2.5, Sodium 77, Carbohydrate 36.8, Fiber 2.7, Sugar 25.6, Protein 6.5
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