Folks, I have re-discovered music.
Growing up it was such a huge part of everything I did. You know what I mean, standing in the mirror belting out your favorite melody dancing all over your room. Or crying your heart out over that boy who “was the one”.
I mean I still listen to music, but its mostly on the car, or while I’m running/working out. But that music is usually per-selected. I’m talking about re-discovering that music, that music that makes you want to dance around the room until your legs hurt and your out of breath.
I have recently adapted this to my cooking rituals. That’s right, I’m that neighbor you see shaking her thang like no one is watching. God I hope for their sake, they are no watching. I actually make up extra work in the kitchen after baking or cooking so that I can listen to the music longer…… let me tell you , my kitchen has never been cleaner.
Weather its 70’s, 80’s, 90’s or whatever music, get off your but, through on your favorite music and bake something… heck bake these… they are definitely bootie shaking worthy
Mini Chocolate Dipped Orange Biscotti
[Adapted by http://www.marthastewart.com/1047286/biscotti-bites%5D
1 ¼ Cups of Flour
1 ¼ Cups of Cornmeal
½ Teaspoon of Baking Powder and Salt
¾ Cup of Unsalted Butter, Softened
1 Cup of Sugar
1 ½ Cups of Sweetened Coconut
2 Tablespoons of Tangerine Zest (or Orange)
11 Ounces of Chopped Semi-sweet Chocolate, separated 5 ounces and 6 ounces
Pre-Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk flour, cornmeal, baking soda and salt, set aside.
In a stand mixer, mix butter on high until smooth. Add sugar, beat until fluffy. Add eggs one at a time. Slowly add flour, until well combined. Remove from stand mixer. Stir in coconut, tangerine zest and 5 ounces of chopped chocolate.
Using a rounded teaspoon, scoop out onto prepared cookie sheet. Bake for 20 minutes. Remove from heat and allow to cool on a wire rack.
When the cookies are completely cooled, line 2 cookie sheets with parchment. Melt the rest of the 6 ounces of chocolate in a double broiler.
Dip the bottom of the cookies in the melted chocolate and place them on the parchment lined cookie sheets.
Place in the fridge, until the chocolate is completely cooled.