I first started making biscotti when I found this recipe and fell in love with it. The person who posted this recipe mentioned she had found in the Cooking Light November 2000 issue, so I decided to look it up and found this recipe which is very similar. This recipe produced such a perfect crunchy/slightly chewy texture with a great flavor that I use it as a base every time I make a different variation of biscotti. I've used this recipe to make almond biscotti, butterscotch biscotti, chocolate biscotti and even tried the sinckerdoodle biscotti version as well.
Once again I used a recipe from my moms Everyday Food Magazine and made a lot of slice and bake cookies. I followed this recipe that I also found online and the cookies turned out good, a bit like a shortbread cookie. I made both the chocolate version and the original vanilla version and I prefered the flavor of the vanilla one better.
My mom likes to collect the Everyday Food magazines by Martha Stewart and always gives them to me after she is finished with them. So now I have about a collection of 40 magazines and while looking through them I stumbled upon this recipe which I also found online. I followed the recipe exactly and the heart brownies turned out great with a nice soft and chewy texture.
I got the original recipe for this quick and easy cake from my Better Homes and Gardens cookbook, but I decided to use brown sugar instead of white and added 1tsp of vanilla to it to give it more sweetness. The best description for this cake would be from my friend who described it as a thick and sweet pancake. I found the texture to be a bit more dense and not as fluffy as I would have preferred (maybe because I used brown sugar instead of white) but it still had good flavor. Because of its pancake appeal, it would also taste good serving it with maple syrup and vanilla ice cream or with whipped cream and fresh fruit.