2012 Rodelle Challenge Submission: Jennifer Pellette

“The first time I made a baked alaska was a challenge to say the least! I had made the sponge cake in a half sheet pan after several attempts of over mixing the batter. I kept think to mix it just like you would any cake mix!

I then started my ice cream layers. I was using raspberry sorbet and a cream anglaise ice cream. The sorbet was melting and the ice cream was hard as a rock. When I put it on the sponge it was ripping it when I was trying to spread it! Oh and I was doing this free form, not in a pan!
Then I mixed my meringue, the only part that came out perfect! I piped it in beautiful spiky swirls. I them promptly realised I didn’t have a torch. I also obviously couldn’t put it under a broiler. I shoved the baked alaska into the freezer, threw my toddler into the car and headed to bed bath and beyond and bought a mini torch. I felt triumphant!
When I got home my son stood amazed as he watched me lightly toast the peaks and make the magic happen.
That was the best baked alaska I have ever eaten and I do believe my son agrees.”

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2012 Rodelle Challenge Submission: Janice Heath

“I love to bake! I was visiting my friends out of state a while back and wanted to do something nice for them to show my appreciation for their hospitality. I decided to make my highly regarded chocolate chip cinnamon rolls for Sunday breakfast.

My friend pointed me to her kitchen and showed me her canisters and spice cabinet and let me go. Everything went perfectly, they looked absolutely fantastic and smelled even better. I glazed them proudly. Myself and my friends and their two kids gathered around the table and waited for them to cool to the perfect just-warm temperature, and we all dug in.

And then we spit them out!!! My friend’s second largest canister, which I had assumed was sugar– was SALT! To this day, she teases me about using salt to make cinnamon rolls and I tease her about keeping 10lbs of salt in the sugar canister. (Seriously, the second largest canister should be sugar, right?!) :)”

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Vanilla & Cocoa Biscotti

Biscotti are twice baked biscuits that are traditionally served with vin santo (a Tuscan fortified wine), however, outside of Italy they are more frequently served with cappuccinos, lattes or hearty black teas. These biscotti are very simple to make, and have an amazing almond, orange, and vanilla flavor that will compliment either your morning coffee or your evening aperitif.

Traditional biscotti recipes are generally composed of flour, sugar, eggs, pine nuts, and almonds that are not roasted. However, we felt the need to add vanilla beans, orange zest, milk, and blanched and skinned almonds to really give this recipe an exquisite flavor profile.

Vanilla and Cocoa Biscotti Recipe

Other delicious cocoa recipes: Cocoa Cherry Granola, Chocolate Thumbprint Cookies, & Rodelle Cocoa Macaroons