How to get them to try biscottis?

So one of the other things that I really love about the fall season is all the harvest festivals, the little tricker of treaters running around on their costumes and making ghouly treats. Well with Covid this year will be a bit different. Here’s a few things I am doing with my grandkids this year; We are doing a ghouly halloween hunt, like an easter egg hunt, but with plastic pumpkins with candy stuff in them. We are also making mummy pizzas, cupcakes topped with crushed oreos, topped with a finger cookie sticking out and of course, watching my favorite movie, Hocus Pocus. We are making it work, but hey that’s what life is all about and always Setting the Table with Love. 💕 🎃

Ghoulish White Chocolate Orange Cranberry Biscottis

INGREDIENTS

• 2 cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon fine sea salt

• ⅔ cup cane sugar or granulated sugar

• ⅓ cup grapeseed oil

• 1 teaspoon vanilla extract

• 1 half of a vanilla bean

• ⅓ cup unsweetened room temperature applesauce

• 1 cup cranberries

• 2 tablespoons orange zest, extra tablespoon for garnish

White Chocolate:

Microwave 2 cups white chocolate chips in uncovered, microwave- safw bowl on HIGH power for 46 seconds; STIR. Microwave vailry. If needed,

heat at additional 15 second intervals, stirring vigorously after each interval until melted. To make them ghouly: You can dip the biscotti into the white chocolate, add cranberry eyes on each one and top with orange zest!

INSTRUCTIONS

• Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.

• In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk together the sugar, oil, vanilla extract, vanilla beans and applesauce until well combined. Add in 1/2 half of flour mixture and gently mix, then add in the other half, until just incorporated, then fold in the cranberries and orange zest.

• Add the dough on to the prepared baking sheet. Using wet fingers, shape it into a rectangle that is about 9 inches long, 3 inches wide and 1/2 inch thick.

• With wet fingers, smooth out the top and sides of each rectangle.p

• Bake for 25 minutes, then remove from the oven and let cool for about 10 minutes.

• Meanwhile, reduce the oven temperature to 325ºF.

• After the 10 minutes is up, use a sharp knife to cut the dough crosswise into ¾ inch thick slices. Seperate the slices about an inch apart so they can bake separately.

• Return to the oven and bake for another about 25 to 30 minutes, until the biscotti are firm and golden brown. They may be a little soft in the inside, but no worries, it will harden.