happy day!

I hijacked the kids' valentines again.  Drumroll please.

we'll put a sucker with this one..

a nose pencil sharpener on top of her nose for this one...

and laffy taffy for the Buzz...

Press ON

"There is no oil, if olives are not squeezed.
No wine, if grapes are not pressed.
No perfume, if flowers are not crushed.
Have you felt any pressure today; have you felt squeezed...?
God is bringing the best out of you.  Just Press ON."

Geez louisa, life presses us, doesn't it?!

At the end of the day, I feel gratitude.

For an unlikely friend who knows just the words I need.
For children who nap for two hours.
For my old purple blanket.
For communion and a chance to be made new.

And...sigh...even for the pressure.  For the squeezing and crushing and pressing of life.

Press ON.

brrrrrrr biscotti

Its never going to be warm again.  Never ever.  Its going to snow forever.  All day every day.  From here to eternity.

Blahhhhhhh.

The only way to power through the cold - and having kids with OH SO MUCH ENERGY home from school - is to drink hot coffee all day long.  Bottomless pot.  That's what we've got going on here.  Along with this amazing biscotti.

Normal biscotti is always a disappointment.  Like you spend $3.50 on it at the coffee shop, and then no amount of dunking can bring it a flavor that satisfies your big spend.  Not true with this, my very favorite recipe.  It has plenty of taste, and just the right crunch to let you feel like you accomplished something.

Its no-fail and oh.so.goooooooood.  Here you go.....

Almond Chocolate Biscotti

1 package of chocolate cake mix (any kind - it truly doesn't matter)

1 c. flour

1/2 c. melted butter

1/4 c. chocolate syrup

2 eggs

1 tsp. vanilla

1 1/2 tsp. almond extract

1/2 c slivered almonds

3/4 c. semi-sweet chocolate chips

1 c. white chocolate chips

1 Tbsp. shortening

Combine the dry cake mix, flour, butter, syrup, eggs, and extracts.  Mix well.  Stir in almonds and 1/2 c. of chocolate chips.  Divide dough in half.  On greased baking sheets, shape each portion into a 12 x 2 inch log.

This is what it will look like.  I'm including this photo only because I'm not mature.  A log.  Ha.

Bake at 350 degrees for 35 minutes, or until firm to the touch.  Cool for 15 minutes.  Transfer to a cutting board and use an electric knife to cut diagonally into 1/2 inch slices.  Place the cut side down on the baking sheets and bake for 15 minutes longer.  Remove to wire racks to cool.

Melt together the vanilla chips and shortening.  Spread over the side or top of the biscotti  Let stand until hardened.  Melt the remaining 1/4 c. chocolate chips.  Put the melted chocolate in a baggie with the corner cut off (or icing dispenser if your name is Jena) and drizzle it over the top.  Cool.  

Dunk and eat.  Yum.

And this picture is because it makes me remember warm, sunny Michigan.  Which makes me hopeful.