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The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

Hey Guys!!

I've got a couple new Circle B Kitchen features that I'm pretty excited to tell you about!  Firstly, I've started a new series on my Matters and Musings page dealing with quick and easy dinner prep.  We all have those nights when it seems that there just isn't time to get dinner together or we just don't feel like cooking and I've got some nifty ideas and recipes for you on that subject.  I’ll be posting something new as often as I can, so check it out!!  The other change is a little more subtle, but still pretty awesome.  At least I think so.  

Here's the thing... sometimes reading through a recipe to figure out what you're supposed to do and when you’re supposed to do it can be a huge pain, especially if you're in a hurry or time is limited.  And the truth is that in the restaurant world, recipes are not laid out the way they are for home cooks, so I've added a feature that sort of mimics how things are often done in restaurant kitchens, which is to add a section to each recipe after the ingredients list called "prep".  In that section, I will list each step to take to get everything prepped and ready before you ever start the actual cooking.  It's sort of based on the whole "mis en place" theory, which truly does make cooking faster and easier.  I hope you find both of these helpful in getting dinner on the table quickly, easily and with a lot less hassle.

Big hugs from the Circle B Kitchen...


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Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .



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Chocolate-Cranberry Biscotti

 I know, the holidays are over and we’re totally done with all the baking and indulging, and maybe right about now you’d rather be reading about a fantastic cabbage soup recipe that will restore your systemic equilibrium and help you drop the 10 lbs you put on in the last week.  OK, me too.  But does January 2rd have to be that austere “back to reality-I’m only eating cabbage for a month” kind of day?  Is this really how we want to start the new year?  Well, yes and no.

Yes, I did ceremoniously throw away all the leftover holiday cookies and tempting goodies lying around, but I could not, I repeat, could not let go of these.  Yes, there are a couple left and they’re staying.  I love them. 

Granted, these are not the most beautiful biscotti you will ever make.  The dough is rather craggy and a little crumbly to work with, but the resulting biscotti is so delicious that you will immediately forgive it these sins.  Oh, and then there’s the part about the bits of cranberry, toasted pecans and chunks of chocolate, and now you know why I could not willingly part with these.

Did I mention that these biscotti are studded with hunks of chocolate?  And cranberries.  Sigh.  This is how I want to start the new year.  If 2011 is going to be any good for me at all, I have to start out with a contented sigh and a smile on my face. 

I think these would go very well with cabbage soup.


Chocolate-Cranberry Biscotti

Click here for a printable recipe

4 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
2/3 cup vegetable oil
2 large eggs
1/2 cup sour cream
1/2 cup chopped pecans, toasted
3/4 cup bittersweet chocolate, chopped
1/2 cup dried cranberries
1 egg yolk
2 tsp water
2 tablespoons additional sugar for sprinkling

Combine the first four ingredients; stir well.  In a separate bowl, combine the sugar and oil.  Add eggs; beat at medium speed with an electric mixer until blended.  To the second mixture, gradually add the first, alternating with the sour cream.  Gently fold or knead in the pecans, chocolate chunks and cranberries.

Turn the dough out onto a lightly floured surface.  Divide into three portions.  Shape each into a flattened 14-inch log; place the logs several inches apart on lightly greased cookie sheets.  Combine egg yolk and water; brush lightly over each log.  Sprinkle liberally with additional sugar.

Bake at 350 degrees for 30 minutes.  Let the logs cool 30 minutes on cookie sheet (to make slicing easier).  Transfer to a cutting board and cut diagonally into 3/4-inch slices.

Reduce the oven temperature to 300 degrees.  Place slices, cut-sides down on two ungreased cookie sheets.  Bake for 15-20 minutes or just until firm.

Cool completely on wire racks.  Store in airtight containers.

Makes 4 1/2 dozen.

Reader Comments (5)

I LOVED these biscotti so much that I have been craving them all week! The holidays may be over but my cup of tea is not the same without a little biscotti to go along.

January 2, 2011 | Unregistered CommenterSophia

Thanks, Sophia. I'm so glad you liked them. I should have sent some home with you. But now you must make some. Your tea sounds very lonely.

January 2, 2011 | Registered CommenterPatrice Berry

I love your blog ... your recipes and the way you write abut them!
Gonna definitely try the fried crumbed avocado ... AND .. I've sent the recipe to my sister in Australia !!! .... and she loves it too.

January 4, 2011 | Unregistered CommenterMary Tempesta

Thanks so much Mary! Makes me happy that you're enjoying the blog and the recipes. Thanks for letting me know!

January 4, 2011 | Registered CommenterPatrice Berry

They look sooo yummy! Will surely try them! Thanks for posting!

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