first of all, i want to start this one off my saying how thankful i am for the job the Lord has given us. justin and i adore working with college students and the people we work with.
last night, our staff team did dinner at cypress inn, its one of the best places to eat in tuscaloosa. it is on the river...the view is so beautiful and the food is pretty good too :) it is always great to hang out outside of meetings or work stuff! we are so blessed to have 4 other full-time staff and 3 student staff who love us and have been so welcoming during our transition to life in west alabama.
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back: Brant, Jeff, Justin
front: Kate, Rachel, Allison, Me, Catherine, Christie |
after we stuffed our face at dinner, everyone came over to our apartment to do our secret santa gift swap and play games. we took the opportunity to encourage one another and say why we appreciate each other! such a fun night with friends.
this was my first attempt at making biscotti. not a huge fan of the result...but it was decent. maybe i don't love biscotti because others said it was really good...or they might just be trying to be nice :) I used a
Biscotti recipe found on All Recipes.com and changed it up a little bit.
Adapted Recipe for Biscotti:
1/2 cup vegetable oil
1 cup white sugar
3 1/4 cups all purpose flour
3 eggs
1 tablespoon baking powder
1 tablespoon vanilla extract
1/4 cup (or more) toasted, chopped almonds
Directions:
1. Preheat oven to 375. Line cookie sheets with parchment paper.
2. In a medium bowl, beat together oil, eggs, sugar and vanilla until well blended. Combine flour, powder and almonds, stir into the egg mixture to form a heavy dough. Divide dough into two 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.
3. Bake for 25-30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire rack until cool enough to handle. Slice each one crosswise into 1/2 inch slices. Place slices cut side up back on baking sheet. Bake for additional 6-10 minutes on each side. Slices should be lightly toasted.
4. After cooling, melt chocolate chips and dip biscotti slices in the chocolate. Freeze until chocolate hardens.