The Holidays! Oh, how I love this magical season. But what does that really mean? I love the gatherings of friends and neighbors, whether over a steaming mug of hot chocolate or a cold beer. I cherish the joy of baking treats to share and the arrival of holiday cards and greetings delivered by our faithful mail carriers. I marvel at the twinkling lights that adorn the neighborhood, each one a spark of festivity.

But the season isn’t all joy and sparkle. There’s the hustle and bustle—the stress of endless to-do lists. And some struggle: families without enough to make ends meet, those without loved ones to share the season, and others who don’t even have enough food to eat.

Even so, the reason for the season remains the same, as it has been for over two thousand years: the coming of our Savior. During this time of joyful anticipation, as we watch, wait, and reflect on the birth of the baby who came to save our world, we are reminded to take a quiet moment to embrace life’s simple beauty.

The other day, a priest friend shared a profound yet simple suggestion: “Take two minutes. Sit quietly. Try to empty your mind and revel in the fact that God loves you just as you are. Let Him draw you closer.” Those words struck a chord. God sees the goodness in us, even when we question it ourselves.

And so, I’ve taken up the challenge—to find those elusive two minutes in the midst of a busy day. I retreat to my prayer chair with a mug of hot chocolate and a piece of my Triple Chocolate Biscotti. There, I sit quietly, allowing myself to listen to God’s whispered words of love.

This holiday season, I offer you the same gift: permission to pause. Take a moment—better yet, two minutes—to relax, listen, and fully engage your senses. In that stillness, remember how deeply and unconditionally God loves you, just as you are.

Thank you for God’s gift of the Bello Family who taught me what and how to make Biscotti, many years ago.

Triple Chocolate Biscotti

Prep: 28 mins

Cool: 1 hr.

Bake: 35 mins 375/325 degree F

Yield: 32 slices

Ingredients

• ⅓ cup butter, softened
• ⅔ cup sugar
• ¼ cup unsweetened cocoa powder
• 2 tsp. baking powder
• ½ tsp. salt
• 2 eggs
• 1 ¾ cups all-purpose flour
• ½ cup semisweet chocolate pieces or white baking pieces (optional)
• ½ cup mini choc chips
• 1/2 cup chopped walnuts
• 2 tbsp kalua liquor (you can use your favorite liqueur)

Directions

• Step 1

In a large mixing bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds or until softened. Add sugar, cocoa powder, and baking powder; beat until combined. Beat in eggs. Beat in as much of the flour as you can. Using a wooden spoon, stir in any remaining flour.

• Step 2

Divide dough in half. On a lightly floured surface, shape each half into a 9-inch-long log. Place logs 5 inches apart on a lightly greased cookie sheet. Flatten logs until 2 inches wide.

• Step 3

Bake in a 375-degree F oven for 20 minutes or until a toothpick inserted near the center comes out clean. Cool on the cookie sheet on a wire rack for 1 hour. With a serrated knife, cut each log diagonally into 1/2-inch-thick slices. Lay slices, cut sides down, on an ungreased cookie sheet.

• Step 4

Bake slices in a 325-degree F oven for 8 minutes. Turn slices over. Bake 7 to 9 minutes more or until biscotti are dry and crisp (do not overbake). Cool thoroughly on a wire rack. If desired, melt chocolate or white baking pieces, and drizzle over cooled cookies. Store biscotti in an airtight container at room temperature up to 1 week. Makes 32 slices.