Welcome to today’s guest poster, Megan from Delicious Dishings!
What are your favorite dessert combination? I have so many, including lemon and raspberry, chocolate and orange, chocolate and raspberry, chocolate and coffee, and, of course, chocolate and peanut butter.
As soon as I saw Blog is the New Black’s Peanut Butter Chocolate Chip Biscotti, I knew it wouldn’t be long before I was baking some of it in my own kitchen.
And as soon as I made the biscotti, I decided it would be the perfect guest post for Meghan. If you’ve followed Travel, Wine, and Dine for a while, you may have noticed that Meghan has recently stepped up her baking a lot. I like to think I’m partially to blame for that! You see, my love for baking has no boundaries. There isn’t a day that goes by that I don’t think about heading into the kitchen and throwing together some delicious baked goods. I think sometimes that passion can be infectious. And I think that after our trip to King Arthur Flour together, Meghan caught a little of that passion too. So, that said, it’s only appropriate that I do a baking guest post for her.
Peanut Butter Chocolate Chip Biscotti (adapted from Blog is the New Black)
3 cups flour
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter, at room temperature
¾ cup creamy peanut butter (Note: I used half this amount — 3 ounces — and then dipped the biscotti in a pb-chocolate mixture)
1 cup sugar
2 teaspoons vanilla extract
3 large eggs
1 cup mini chocolate chips
Preheat the oven to 350˚ F. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of stand mixer fitted with paddle attachment, combine the butter, peanut butter, and sugar.
Beat on medium-high speed until fluffy and smooth, about 1 to 2 minutes. Blend in the vanilla, and beat in the eggs one at a time, scraping down the bowl between additions.
With the mixer on low speed, blend in the dry ingredients just until incorporated, and then mix in the chocolate chips until evenly distributed.
Divide the dough in half. Shape into logs on the prepared baking sheet, about 11-by-3 inches in size, spacing at least 3 inches apart.
Bake for 25 to 30 minutes. Remove the pan from the oven while maintaining the oven temperature. Let the logs cool for 10 minutes.
Slice the logs diagonally into slices about ½- to ¾-inch thick.
Lay the slices, cut side down, on the baking sheet.
Bake, turning the pan once, until the slices are slightly crisp, about 20 to 30 minutes more.
Transfer to a cooling rack and let cool completely.
Optional: Melt about 3/4 cup of bittersweet chips (or milk or semisweet chips if you prefer) in a wide, shallow, microwave-safe dish, and stir a heaping tablespoon of peanut butter into the melted chocolate.
Dip one side of the biscotti in the chocolate peanut butter mixture, and place chocolate side up on a cooling rack or piece of wax paper. If the chocolate starts to thicken, pop it in the microwave for 10 seconds, stir it up, and continue dipping.
Place the biscotti in the fridge to allow chocolate to harden.
Serve with coffee or hot chocolate.
How do you feel about baking?
For daily mouthwatering baked goods and other treats, make sure to check out Megan’s blog, Delicious Dishings!