Unsalted Butter

So, I was flipping through my Betty Crocker cookbook when I noticed a lot of baked sweets require unsalted butter. I didn't know why so I went online!! Apparently, regular butter has salt in it. You can use it for baking, but if it calls for salt in the recipe then you run into the issue of it being too salty. You might be thinking, "Well, I just won't but salt in!". This could work. Then again, there is no way of knowing how much salt is in the butter. There is no regulation on how much is in there. So it could end up perfect or it could not be enough.

So! I think I will buy some unsalted butter before I start baking. I also need some powdered sugar. After that I think I will be good in trying something from scratch. I'm thinking either chocolate chip cookies that are chewy or just sugar cookies!

Cake mix biscotti

Christmas of '07 my dad's wife, affectionately known as Moona, found some recipes for using cake mix to make biscotti. She made tons that season and they were oh so delicious. Well, since then I've always wanted to do it! On September 5th I decided to go ahead and do it! This is how you do it:

Ingredients:
Parchment paper
rolling pin
cooking sheet
mixing bowl
hand mixer
cake mix(do not use the kind with pudding in it!)
1 cup flour
1 stick melted butter
2 eggs
half a cup of nuts(i used toffee)





Preheat your oven to 350 degrees. Line your baking/cookie sheet with parchment paper and set aside.




Using an electric mixer, mix together the cake mix, eggs, melted margarine, flour and nuts. Blend 3 to 4 minutes. If needed scrape down the sides of the mixing bowl. The ingredients should start to form a ball.




With floured hands take the ball and shape into a long rectangle about 4 inches wide. Place rectangle[s]on the parchment lined sheet. You may need to make two placed side by side on the baking sheet. The rectangles should be about 1/2 to 3/4 inches thick.




Bake for about 30-35 minutes. It should be firm to the touch and pass the toothpick test




When done, remove from the oven but do not turn the oven off. Let the biscotti cool for about 10 minutes.




Cut using a sharp serrated knife into 1 inch slices.. Carefully turn the slices on to their sides on the baking sheet.




Return to oven and bake an additional 10 minutes. Leave the biscotti in the oven but now turn the oven off. Leave in the oven for 40 minutes. This will crisp the biscotti pieces.




Cool completely- 2 to 3 hours. Then store in an airtight container.




It was a success! They were delicious and didn't last long with the three of us in the house.

Well hallo thar! My name is Leah and I have just started baking. I have a regular blog at http://leahfu.livejournal.com . I invite you to come and share my achievements and failures!