Very Basic Biscotti

If you know me, then you know I absolutely have to have coffee in the morning. I feel like something is missing in my life if I don't have a good cup of coffee and biscotti before I head off to work in the morning. I'm used to buying biscotti from Costco, but I decided to try Rocco DiSpirito's biscotti recipe at home and it's absolutely DELICIOUS! It's a very basic recipe, but these crisp cookies are perfect to dip in your morning cup of coffee. I'll add some dried chopped cherries and slivered almonds next time for extra flavor and texture.

Biscotti

(Source: Rocco DiSpirito)

1/2 cup vegetable oil

3 eggs

1 cup sugar

1 tablespoon anise extract (I used Vanilla extract)

3 1/4 cups all-purpose flour

1 tablespoon baking powder

Preheat the oven to 375 degrees F. Grease cookie sheets or line with parchment paper. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into 2 pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2-inch thickness. Bake for 25 to 30 minutes, until golden brown. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each 1 crosswise into 1/2-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Cookie slices should be lightly toasted.

Penne Alla Vodka

One of my favorite Italian pasta dishes is Penne Alla Vodka. I know it's pretty caloric, but it's also very hearty dish that is impossible to pass up. Plus, Dr. Sweetpea also loves this dish, so I decided to give it a try at home. Ree Drummond's recipes are always a win, and this recipes did not disappoint! So simple to make, and absolutely delicious :o)

Penne Alla Vodka

(Source: Ree Drummond)

1 pound penne

3 cloves garlic, minced

1 whole medium onion, chopped finely

3 tablespoons butter

2 tablespoons olive oil

1 cup vodka

1 (14-ounce) can tomato puree or tomato sauce

1 cup heavy cream

1 generous pinch red pepper flakes, plus more if needed

1/4 to 1/2 teaspoon salt

Freshly ground black pepper

Grated Parmesan, for serving

Cook the pasta according to package directions. Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.