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I’m awake at this late (for me) hour waiting to turn my biscotti.

My son’s preschool is having a bake sale tomorrow, with the proceeds going towards gifts for kids through the Christmas Giving Tree program. Isn’t that a great idea? They’re hoping to sponsor seven or eight kids this year. I’m so proud of them and so glad that my children are going to such a wonderful place during the day.

I chose to make cranberry and pistachio biscotti for a couple of reasons.

  1. I figured there would be lots of really sweet things and that maybe people want to change it up a bit (or maybe that’s just me).
  2. I haven’t made biscotti in a long time and (selfishly) want some for myself. That’s okay, right?

This recipe is super easy and I used to make it on a more regular basis…until the incident.

I’m not sure if you’re a biscotti-making individual so let me explain just a bit.

Biscotti is very easy to pull together, but it’s a bit more labor intensive than other baked goods when it comes to said baking. You first bake it as a log for 25 minutes. You then take it out of the oven and let it cool for 10 minutes. Then you slice it, tip to one side, and return the lovelies to the oven for another 10 minutes. After that 10 minutes, you rotate the little buggers so the other sliced side gets its chance to firm up for another 10 minutes. Then you let the puppies cool before putting them in a container.

See what I mean? A little more crazy than good old chocolate chip cookies and their 12 minute bake time.

Now that you know the logistics of the situation, I present to you…the incident.

I was on the second biscotti bake of the routine after slicing the logs and tipping them up. I returned to the couch to await the next buzzer (I could clean or something during this time but I prefer to couch it up with some good old NBC late night shows).

Only I didn’t hear the buzzer after 10 minutes.

Or 20 minutes.

Or 30 minutes.

Or 40 minutes.

50 minutes later I stirred from the couch to a most peculiar smell. I thought and thought…ACK!!!

I ran to the kitchen where I could see smoke billowing inside the oven. Oh man.

I turned on the microwave fan, grabbed a potholder for each hand, and braced myself before opening the oven.

Finally I threw open the door, stuck in my arms, plucked up my beloved stoneware, and ran to the door.

My darling biscottis (biscotties? biscotti? biscottae?) where absolutely black. Just charred to their posthumous sweet innards.

There was no saving them.

I let them cool before depositing them in the garbage can (I always fear that placing hot things in a garbage can will cause them to combust internally and start a fire. I drown used matches in water for minutes upon minutes before throwing them away. I prefer cautious to weird.) and then tried to salvage my stoneware.

Years later and I can still see biscotti markings on it. (Kind of like those chalk lines on CSI or Law & Order. Okay, nothing like them.)

So…tonight I’ve been hyper vigilant, keeping myself busy with Facebook, Twitter, and this post.

If only Facebook, Twitter, and this blog existed back in the day…

If you’d like to live on the edge as well, check out the cranberry and pistachio biscotti receipe here. Be vigilant, friends, and success in the form of delicious biscotti will be yours!