Friday, December 20, 2019

“Just Like the Real Thing” Low Carb Keto 9"x13" Vegetarian Spinach Lasagna, with Fathead Style Noodles

9"x13" pan of yummy vegetarian spinach cheese lasagna!!

So Delicious!!!

I haven't posted in a long time because of a big move and many other changes.  One of the many changes is that I have switched to low carb eating.   I’m posting this recipe now because I really see a need for a delicious large size vegetarian lasagna with a low carb noodle. 

I first heard of low carb lasagna type noodles in a video by Highfalutin Low Carb (link at the bottom). Wes did a Low Carb Lasagna Battle.  One of the recipes was  “Just Like the Real Thing” lasagna with a low carb noodle from Peace Love and Low Carb (link below). Her recipe was delicious, but for a loaf pan size.  And it contained beef; I prefer  spinach for the filling. 

But what about a 9” x 13” pan size for a pot luck or family dinner?  There were comments on both websites asking about that. What about a good low carb vegetarian lasagna?  That’s why I decided to develop this recipe. Yes, it does take some work; lasagna always takes work. Turn on some fun music and get cooking!  It will be worth it. 

The noodle batter reminds me of a thin fathead batter. But, more importantly, they really work. They hold up as lasagna noodles. I just made some tweaks to the recipe to make it 9”x 13” size and vegetarian. If you want, you can use your own lasagna recipe. 

A big plus is that this recipe freezes well!  We let the lasagna cool off, and froze half of it. It was wonderful to eat the rest two weeks later. As someone who has to cook low carb meals just about every night, this was a fabulous break frpm cooking!!!We defrosted the second half in the refrigerator and warmed it up in the oven, at 350 degrees for 20 minutes, in a 9” x 9” casserole dish, covered with foil. 

So here is my tips and tweaks to the original recipe:

Here are the ingredients and some of the tools for the large size of low carb lasagna:

Start by making the large size noodles. We will be making two large noodles. You can use them full size, or cut them to resemble lasagna noodles.  Start by turning your lasagna pan upside down and tracing the outline of your pan. It will give you a guideline for the size of your large noodles. 

Do this with a second piece of parchment paper. 

Now turn the sheets over (so your pencil markings don’t get into your food). You should still be able to see the outline. Put the pieces of parchment paper on sturdy baking sheets.   It’s much easier to place the batter on the parchment paper easily when they are already on the baking sheets. 

Now we are ready to make the "full size" noodles.  One batch is two large noodles. 

Don’t worry if you go past the guidelines, you can trim the noodles to fit. The edges might get a bit crisp, so trimming works out well.

Feel free to make the noodles the day before, because this part takes the most time. Leave them in the fridge, on a baking sheet, until you need them. 

For both noodles:

  • 4 large eggs, preferably room temperature 
  • 8 oz cream cheese ( a package), softened
  • 1/2 cup Parmesan cheese, grated (1 ounce)
  • 2 1/2 cup mozzarella cheese, shredded (5 ounces)
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  1. Preheat oven to 375°
  2. Put cream cheese and eggs into a large mixing bowl, Cream them together, using a hand mixer.
  3. Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
  4. Using a rubber spatula, fold in mozzarella cheese. Mix until well incorporated.
  5. Divide the mixture between the two baking sheets, forming nice even layers.  Don’t worry if you go past your guidelines; you can trim to fit.   The noodles are actually better tasting if they are bigger and thinner. 
  6. Bake on the middle rack for 20-25 minutes.  Switch shelves for the pans halfway through. 
When the “noodles” are done baking, cool for about 20 minutes.  Then let them get cold in the fridge for about 20 minutes more.  It's great to let them cool on the baking sheets, cover them, and put them in fridge overnight.  They cut better when they are cold. You can cut vertically to resemble lasagna noodles or trim the large noodle to fit your pan.

The large "Noodles," cooling

Cutting a large noodle to fit into the pan

After making the noodles, it’s time to make the lasagna. You will be using these “fathead style” noodles in place of wheat flour lasagna noodles. You can use your favorite recipe, or my vegetarian spinach lasagna recipe:

Vegetarian Spinach Lasagna 

Spinach Lasagna

Yields: 12 servings


  • 2        low carb lasagna noodles, 9”x13” size (from recipe above)
  • 1        Tbsp. olive oil
  • 1        large onion, chopped
  • 3        cloves garlic, minced
  • ¼       tsp sea salt
  • ¼       tsp freshly ground black pepper
  • 2        tsp dried oregano
  • 20 oz frozen spinach, (2 boxes) thawed and drained of excess liquid*
  • 3c.     whole milk ricotta cheese
  • 1        large egg
  • 1/2c   Parmesan cheese (2 ounces)
  • 3c.     mozzarella cheese (12 ounces)
  • 2c.     marinara sauce (I use Trader Joe's Traditional, for lower carb count)

*I like lots of spinach.  If you are very limited on carbs you can try only 10 ounces of spinach.  

1.     Make the low carb noodles, using the directions above.
2.     In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and oregano. Cook until softened.  Stir in thawed and drained frozen spinach until completely combined.  You can cook out any remaining liquid from the spinach now. Let cool.  Place in a large bowl. 
3.     In small bowl, stir together ricotta, egg, and Parmesan and season with salt and pepper.  Add to large bowl of spinach mixture.
4.     Spray a 9” x 13” baking dish  Place a thin layer of  marinara sauce.  Then, place one of the large noodles.  If you prefer, you can cut the large noodles so the can overlap and fit better in the pan.  I liked cutting the crisper edges off.  Spoon a thin layer of marinara over the noodle, and top with a layer of spinach mixture and ricotta mixture. Sprinkle with a layer of mozzarella. Repeat--noodle, marinara sauce,, spinach mixture, ricotta mixture, and ending with mozzarella.
5.     I like to top with olives.
6.     Cover with foil and bake 45 minutes, then remove foil and continue baking 15 minutes more.
7.     Let cool 10 minutes, slice, and serve.
Nutritional information, using Card Manager:  
1/12 = Total Carbs, 10.8 grams; Net Carbs, 9.2 grams; Fiber, 1.5 grams; 32.2 grams fat; 28 grams protein, 416 calories

  This includes the noodles.   Each large noodle has 16 carbs, but your mileage will vary with the ingredients you use.

Since I had to trim some away from the large noodle, carbs will be much less.  I ate the trimmed edges, but here’s the rest I didn’t use:
My husband was more than happy to use the leftovers as a snack. 

We really loved this large pan of low carb vegetarian spinach lasagna!  It made for several great meals.  We hope you enjoy it also.  

If you want to see the original recipe and videos for the loaf pan size of beef lasagna, check out these links.

“Just Like the Real Thing” Lasagna by Peace, Love, and Low Carb.

Highfalutin Low Carb Lasagna Battle

Tuesday, December 17, 2019

Moist Low Carb Turkey Loaf


Moist Turkey Meatloaf Recipe, Low Carb and Gluten Free

  • PREP 35mins
  • COOK 55mins
  • TOTAL 1hr 30mins
  • Makes 6 servings
I couldn’t find a low carb moist turkey meatloaf recipe to replace my family favorite.  When I asked a favorite blogger if I could use turkey in her meatloaf recipe she said, “Yes, but it will be dry.”   Also, I couldn’t find a low carb moist turkey meatloaf recipe on the internet.  

Therefore, I decided to experiment with my favorite moist turkey loaf recipe.  This recipe was inspired by Unbelievably Moist Turkey Meatloaf Recipe, if you don’t have almond flour and would rather to try that, I am giving you the link.

This low carb turkey meatloaf is really delicious.  You would never guess it’s packed with finely chopped mushrooms.  Lots of finely chopped mushrooms add flavor and moisture, keeping it from getting dry. 

White button mushrooms work perfectly fine. That’s all I have ever used.  For more flavor, you might try one or a combination of brown cremini, portobello, or shiitake mushrooms. The mushrooms need to be very finely chopped. You can do this by hand or use a food processor.


You Will Need

8 oz.     mushrooms, trimmed and very finely chopped
1           medium onion, peeled and finely chopped
2           garlic cloves, peeled and minced
1Tbsp   tablespoon oil
1tsp      kosher salt
1/2 tsp  ground black pepper
1Tbsp  Worcestershire sauce
½ C      unsweetened ketchup, divided , (can use bottled or                  homemade) 
2 tsp     Erythritol sweetener, to mix with ketchup (or to taste)
1/2 C    Almond Flour
2           large eggs, lightly beaten
1 1/4 pound ground turkey (92% lean)


Prepare the Meatloaf

Preheat the oven to 400 degrees F. Lightly oil a rimmed baking sheet (or 9-inch by 13-inch baking pan) lined with aluminum foil.
Mix together the unsweetened ketchup and sweetener.  I think using unsweetened ketchup and sweetener tastes better than tomato sauce.  

Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Garlic becomes bitter if burned, so watch it carefully. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes. 

Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and 3 tablespoons of the ketchup mixture. Set aside to cool for 5 minutes.

Stir the almond flour and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/2-teaspoon of salt and a 1/4 teaspoon of pepper. The mixture will be quite wet.
Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining ketchup on top. 

Bake the Meatloaf

Bake the meatloaf until an instant read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing.

Hot from the oven!

I calculated the nutrition using Carb Manager, This new recipe saves a lot of carbs:. 
Serving Size 1 slice / Calories 275 / / Total Carbohydrate 8 g / Dietary Fiber 2 g / Net Carbs, 6 gr/ Protein 30 g / Total Fat 17 g / Cholesterol 160 mg

Monday, March 30, 2015

Springtime Cake for Charity

It all began with the Wilton Course 2, which taught me more skills in making flowers.  We learned to use Royal icing for many kinds of flowers.  Royal icing flowers can be made weeks ahead of when they are needed.

The blooms and blossoms.

Here are some of the roses I made:

And some of the many blossoms.  I loved making the blossoms!

The cake layers, after leveling
I was going to make a simple cake for my final class cake.  It would be decorated for the final class.  However, I was asked if I could donate a cake for a fundraiser for colon cancer awareness.  I asked if my class cake could be used, even though it was before the cake raffle.  They were excited to get my cake, so I made it even more special.  I decided to make a honeybun cake, full of cinnamon flavor.

After icing the cake

After the basketweave and braid border was added.  The basketweave took a very long time, at an odd angle.  I rested my hands after this part!!!
The finished cake.  I knew I'd want to put the blossoms around the basket part.  The blossoms also cover up any basketweave errors, LOL.

They were very happy to receive my cake.  I found it a challenge to get it there without dropping it or having it slide in the box.  My friend, Donna Nave Smith, gave me some great tips about putting non skid drawer material underneath the cake and the box.  Thanks, Donna!

The cake brought in $60 for colon cancer awareness, and was donated back to the office.  A nurse in the office said it tasted "awesome!" 

If you want to find out more about the fundraiser, click here:

Gluten Free Fudge No-Butter Brownies

This month's Avid Baker's Challenge is a wonderful pan of fudgy brownies!  YUMMY!!!  Even hubby is looking forward to this easy challenge!

Although the idea of no butter or oil in the recipe sounded odd, I gave it a try.  Here is the recipe:

Fudgy No-Butter Brownies (gluten-free, dairy-free)
Makes 16 brownies

2 cups (300 g) icing/confectioner’s sugar
2/3 cup (56 g) unsweetened natural cocoa powder
200 g (about 2 cups) ground almonds/almond meal
½ tsp salt
2 large eggs, at room temperature
1 large egg white
2 tbsp water
1 tsp pure vanilla extract
5 oz (about 2/3 cup) best quality dark chocolate chips or chopped bittersweet chocolate, plus extra for topping

Preheat your oven to 350 degrees F. Line the bottom and sides of an 8×8-inch pan with parchment paper, letting it hang over the edges of pan.

Sift icing sugar and cocoa into a large mixing bowl. Add almond meal and salt and stir to combine. Add whole eggs, egg white, water and vanilla extract and stir until smooth. The batter will be thick. Stir through bittersweet chocolate.

Scrape batter into your prepared pan, smooth the top and scatter extra chocolate over top. Bake until a shiny crust forms and a skewer inserted into the center comes out with a few moist sticky bits, about 25-30 minutes.

Transfer pan to a wire rack and let cool slightly. For neat slices, let cool completely before slicing.

 OK, time to get baking...
Step 1:
Before preheating the oven, make sure the oven doesn't smell like the Brussels sprouts we roasted last night!

Preheat the oven to 350 degrees.  Line a 8" square pan with parchment paper. I put handles on the sides to make removing and cutting the brownies easier

I was really happy for this recipe challenge. I've had this bag of almond meal in the freezer for awhile

The recipe said that the batter would be thick. No kidding!  I didn't think that there was enough liquid for the recipe. I was just about to add some more water. Then I remembered that the recipe said that the icing sugar would dissolve and keep the brownies moist

Here's a tip .  Use a wet spatula to smooth the thick batter. Less batter will cling to it  

Fresh from the oven, and the house smells wonderful! My husband just showed up and said "Ah, the smell of chocolate in the morning..."  

Look at all that melty chocolate goodness!!!

Hubby gave it a happy 10!!!

If you would like to see more about this recipe, it's at Gluten Free Fudge No-Butter Brownies

If you would like to know more about the monthly Avid Baker's Challenge, Click here for Avid Baker's Challenge
Thanks for stopping by.  These were great, and we kept nibbling at them for a few weeks.  YUM

Thursday, March 5, 2015

Star Trek Shirt Cake for My Hubby's Birthday!

Birthday cake for my favorite Star Trek fan!

My husband is a big Star Trek fan.  He has videotaped or put on DVD every show of all 5 Star Trek (non animated) series.  Hubby has most of the movies (except  the one with Khan, and the newer one--he doesn't like those).  He's not the kind that dresses up for conventions, though--well, he might, now that he got his engineer Star Trek shirt at the Las Vegas Star Trek Experience.  Yes, we went there.

Lots of memorabilia.  I drew the line at his bringing his Captain Kirk life size cutout home when he left his last job.   We are selling the house, and I didn't think it would look good for the buyers (sweet hubby had a difference of opinion!)  He loved that thing so much he drove it from California to Tennessee so it wouldn't be crushed by the movers some years ago.

dark chocolate yumminess inside!!!

So when his birthday came up, it seemed obvious to me that a Star Trek cake would be a great idea.  I scoured the internet, and finally found some cakes that might work.  However, I'm a beginner and so I wanted something fairly simple.  

A cake buddy suggested the type of cake I made. She found it on Cake Central.  It looked more like a shirt than the square cakes.  However, there weren't any details about covering the cake with fondant. 

The cake did have some challenges for this beginner--matching up 2 colors of fondant and using Luster Dust for the first time.

The cake tech details:

The cake was a double layer devils food cake in a heart shape.  My hubby adores chocolate, and I felt it would be better to have chocolate under dark fondant. It's also a chance to use my heart pan--it looks like the shirt has shoulders.. Unfortunately, I only had the one pan and had to bake twice.  I've seen tutorials showing that you can make a heart shape using a square and a round cake, but I might be making 4 cakes that way.

The frosting was dark chocolate buttercream, using Hershey's Special Dark Cocoa. Awesome flavor!  The cakes were leveled, and filled between the layers.
After the cake was iced and chilled overnight it was time to apply the fondant. I used Wilton black and red fondant for the shirt.  

Matching up the edge wasn't easy, and I was nervous about doing it.  However,  I figured out a way.  I put a line where I wanted the red and black to meet with my bench knife.  After measuring the sides and the width of the cake, I rolled out the fondant to the correct size on my flexible Wilton Roll-N-Cut mat. It needed to be 12 1/2". I didn't want to use a razor, which might tear the mat, so a ruler was used to cut the top edges.  Then, it was a matter of turning the mat upside down and matching the fondant up to the scored line on the cake.  Whew, the colors met!

For me, that was the hardest part.  To make the com badge, I took 2 copies of my hubby's com badge (yes, it came with his Star Trek Engineer shirt).   There are plenty of images on the internet, though.   The oval was cut out from one copy, and the arch was cut out on the other one.  Using grey Wilton gel color, some fondant was tinted to an almost a silver color.  The oval was cut out with grey fondant  Using CK Luster Dust, the grey color became a shiny silver.

Using Americolor gold gel color, I made some gold colored fondant.  The arch was cut from that.  I used the end of a #12 icing tip to cut the pips/lapel button of rank. CK Luster Dust in gold was brushed on these. After that, I used gum glue mixture to put them into place.  The Luster Dust didn't keep the arch from being attached to the oval properly.  It all came together beautifully.

The collar had to be made before the pips could be attached

To make the stand up collar, I cut a piece of black fondant that was about 5" long and 1" wide.  My fondant was just opened and fresh, so it was very pliable.  I folded it in half.      

Then it was just a matter of centering the collar in the bottom of the "v" on top.  Happily, it didn't crack.  If your fondant isn't fresh, you might try using some shortening or glucose to soften it up.  I used gum glue mixture to put them into place also.

I thought about adding "Live Long and Prosper" on the cake board, but hubby was excited about actually eating the cake!  And, at some point, cake should get eaten!!!  So I put the cake on a cake board, and took this picture of the cake with my happy hubby:

One happy birthday guy!

 and we ate the yummy cake.....

Hubby gave the cake a "12" rating on a scale of 1-10!!!

If you have a Star Trek fan in your life, this is a really great cake.  I hope the details of my "voyage" in making the cake will make it simpler for you.

Thanks for stopping by.  I hope you will make a comment, or Pin my post on Pinterest to help other Star Trek fans.

Monday, March 2, 2015

Lemoniest Little Lemon Loaf

This month, the Avid Bakers Challenge continues to bake from the "Scientifically Sweet" websiste.  This month's recipe is a wonderful cornmeal-lemon loaf.  I followed the recipe as written.  My only change would be the pan.  I wanted to get some use out of my small loaf Wilton pan.  After all, this is a little loaf:

Little Lemon Loaf
Makes 8-10 servings

1 ¼ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
1/3 cup yellow cornmeal
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 tbsp finely grated lemon zest
¼ tsp salt
2/3 cup granulated sugar
1/3 cup pure canola oil
¼ cup freshly squeezed lemon juice

Preheat your oven to 350°F. Line a 9x5-inch rectangular loaf pan with parchment paper, leaving a 2-inch overhang on opposite ends along the length and butter exposed sides.

In a medium bowl, sift together flour and baking powder. Add cornmeal and whisk together to blend evenly.

In the bowl of a stand mixer fitted with the whisk attachment, beat whole eggs, egg yolk, lemon zest and salt on medium-high speed until foamy, about 40 seconds. Gradually add sugar while beating. Increase speed to high and beat until mixture is very pale and almost white in colour, about 5 minutes. The mixture will nearly triple in volume.

In a small bowl, combine oil and lemon juice. Whisk it with a fork to blend. Add one-third of the flour mixture to the egg mixture and fold it in gently using the wire whisk attachment from the mixer. Add half of the oil mixture and fold until almost blended. Fold in half of the remaining flour mixture followed by the rest of the olive oil mixture. Finally, gently fold in the last third of the flour mixture using a wide rubber spatula until evenly incorporated. Pour the batter into the prepared pan and until the top is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Transfer the pan to a wire rack and let cool completely.
I really enjoyed the flavor of the cornmeal and the lemon.  We enjoyed some of the mini loaves, and the rest were given to a doctor's office (my favorite taste testers!)

 Thanks for coming by.  If you want to see what the other bakers have done with this recipe, check out the Avid Bakers Challenge, Lemoniest Little Lemon Loaf

If you want more information about the recipe, Click Here

Wednesday, January 14, 2015

Orange, Date & Almond Biscotti (aka Mandlebread)

"I'm a traveling man, made a lot of stops all over the world..."  Ricky Nelson song

I began thinking of this song as I baked this treat.  Whether (in the past) by foot, horse, or (now) by plane, this food travels well.

This month's Avid Bakers Challenge is Orange, Date & Almond Biscotti.  We are baking recipes  from the Scientifically Sweet website.  I have grown up making mandlebread, a very similar type of treat.  I thought it would be interesting to see how they might be connected.  Good recipes are good recipes, and seem to go across cultures. 

It seems, that twice baked cookies became popular for people traveling long distances.  They last a long time, and are easy to pack.  I became fascinated by the histories of these cookies, after reading about them on Wikipedia.

Biscotti (/bɪˈskɒti/; Italian pronunciation: [bisˈkɔtti]; English: twice cooked), is also known as cantuccini (English: coffee bread), are twice-baked cookies (or biscuits) originating in the Italian city of Prato. The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.

"Biscotti" is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning "twice-cooked/baked." It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time.

Such nonperishable food was particularly useful during journeys and wars, and twice baked breads were a staple food of the Roman Legions.[1] 
(I added the italics for emphasis)  Click here for more information on biscotti
September 29 is National Biscotti Day.


Mandelbrodt,[1][2] also known as mandel bread in English-speaking countries and kamishbrot in Ukraine, is a Jewish cookie popular amongst Eastern European Jews. The Yiddish word mandelbrodt literally means almond bread, a reference to its common ingredient of almonds. It is typically formed by baking a loaf which is then cut into small slabs and twice-baked in order to form a crunchy exterior. The cookies were popular in Eastern Europe among rabbis, merchants and other itinerant Jews as a staple dessert that kept well.[3]

Its precise origin is unknown, as is its historic relationship with biscotti, a similar Italian cookie. While mandelbrodt and biscotti both consist of a crunchy exterior, mandelbrodt is slightly softer than biscotti due to its higher oil and/or butter content.
Click here for more information on mandlebread

So both are twice baked, have almonds, travel well, and have oblong shape!

Whether (in the past) by foot, horse, or (now) by plane, this food travels well.  My guess is the travelers took their recipes to other parts of the world.

The recipe:

You can find the recipe for the Orange, Date & Almond Biscotti at Scientifically Sweet.  I made a few changes to the recipe:

1 tsp of almond extract instead of 1/2tsp (I thought I was measuring the vanilla, LOL)
1/2 tsp orange extract, because I had it on hand.
craisins instead of dates, the first time around.  We really liked the combo of flavors.
Sliced almonds were what we had on hand, so those were used

I found they were really crumbly when cutting them.

 I contacted Christina Marsigliese of "Scientifically Sweet."   She said:
"The only thing that would make these crumble is if they weren't completely cooled before slicing. Also, if the knife isn't sharp enough then it is very difficult to slice through the almonds - try chopping the almonds before adding them to the mix. Cheers!"

Well, I was already using sliced almonds.  I did wait until they were cool.

I decided, since biscotti was so much like mandlebread, I'd ask some of the people on the Facebook Jewish Food List for their ideas.  Many of them said that maybe I should bake the loaves less time.  
I tried the recipe again, this time with dates.  I remember waiting for them to become light golden brown, trying to wait that few minutes extra.  Maybe I waited too long?

This time, I baked them only until the loaves were firm.  They weren't brown yet.  The egg wash made a glossy sheen.  I began to wonder if the crispness of the egg wash caused crumbling.  I had never used egg wash for this type of recipe before.

I tried cutting them with the knife vertically, when they cooled.  It seemed to help with the crumbling, but there was still a lot of crumbling. 

Then someone in our group posted a video of her slicing of the biscotti.  She used a long, serrated bread knife. It's possible that the type of knife that I used wasn't smooth enough and caused the crumbling.

The recipe suggested using a serrated knife.  I used the knife on the left.  However the woman who posted the video of slicing her biscotti used a knife like the one on the right.  I'd post that video for you, but it's probably as interesting as watching paint dry if you aren't a baker.

Then I spoke to someone in my exercise class, who bakes biscotti.  She agreed--the knife makes all the difference.  So, next time, I'll use a bread slicing knife.

Here are the biscotti after I baked them again, 7 minutes on both sides.  I don't like them really dry.  They are like a firm, tasty cookie.  We enjoyed them very much--sometimes I enjoyed too many of them, LOL!

Thank you so much for stopping by!!  I hope you will leave a comment.

If you want more information about the Avid Bakers Challenge, Click here