Not a Typical Spring Break

Hey guys, this is going to be a short one. My spring break starts tomorrow, and I'm not going to have access to a computer. As I walk around the school, I see posters up informing students to be safe on their holidays and to drink responsibly. I guess I kinda forgot that stereotypical spring break involved heavy drinking in some tropical location. 

My break will consist of driving around the Midwest and upper regions of the south in a large bus doing community service and sleeping on church floors. It'll be a new experience for me. I'm kind of sad I won't get to see my family until Easter, but this will be an adventure I'm sure. I'll try to take pictures and hopefully eat some really good barbecue. That's my goal. 

Here's a biscotti recipe I made earlier this week. Enjoy, they won't break your teeth. Safe spring breaks everyone. 

Chocolate Chip Biscotti
adapted from All Recipes

(feel free to adapt this recipe with whatever flavors you like. biscotti is nice that way)

Ingredients

• 1/3 cup vegetable oil
• 2/3 cup white sugar
• 2 cups and 3 tablespoons all-purpose flour
• 2 eggs
• 1/2 cup chocolate chips 
• 2 teaspoons baking powder
• 1 teaspoon almond extract

1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
2. In a medium bowl, beat together the oil, eggs, sugar and almond flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Add chocolate. Form dough into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
3. Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.