Chocolate Dipped Biscotti Recipes

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ALMOND AND LEMON BISCOTTI DIPPED IN WHITE CHOCOLATE



Almond and Lemon Biscotti Dipped in White Chocolate image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h25m

Yield 20 biscotti

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almonds
18 ounces white chocolate chips

Steps:

  • Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
  • Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
  • Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

Nutrition Facts : Calories 268 calorie, Fat 11 grams, SaturatedFat 5.5 grams, Cholesterol 40 milligrams, Sodium 191 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 5 grams, Sugar 26 grams

DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.

Provided by Janet Allen

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 36

Number Of Ingredients 8

½ cup butter, softened
⅔ cup white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 ¾ cups all-purpose flour
4 (1 ounce) squares white chocolate, chopped
¾ cup semisweet chocolate chips

Steps:

  • In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
  • Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
  • Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

Nutrition Facts : Calories 98.8 calories, Carbohydrate 12.7 g, Cholesterol 17.8 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 53 mg, Sugar 7.4 g

CHOCOLATE-DIPPED ANISE BISCOTTI



Chocolate-Dipped Anise Biscotti image

Classic biscotti cookies take on a whole new level of deliciousness with help from licorice-laced aniseed. Wrap up these sweet treats for your friends and family to enjoy with a steaming cup of coffee. -Leslie Kelley, Klamath Falls, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons anise extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups sliced almonds, toasted
2 tablespoons aniseed
10 ounces milk chocolate candy coating, melted

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in almonds and aniseed., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake 25-30 minutes or until firm to the touch and the edges are golden brown., Cool on pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Return to baking sheets cut side down., Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Dip each cookie halfway into melted candy coating, allowing excess to drip off. Place on waxed paper until set. Store in an airtight container.

Nutrition Facts : Calories 145 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 72mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-DIPPED PISTACHIO BISCOTTI



Chocolate-Dipped Pistachio Biscotti image

Swap out the mix-ins in this sweet café treat and create original flavors customized just for your family.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h27m

Yield 60

Number Of Ingredients 14

Reynolds® Parchment Paper
¾ cup granulated sugar
5 tablespoons butter, melted and cooled
1 tablespoon vanilla
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
2 egg whites
1 cup snipped dried apricots
1 ¾ cups dry-roasted pistachio nuts, chopped and divided
2 cups all-purpose flour
½ cup cornmeal
12 ounces bittersweet chocolate, chopped
1 tablespoon shortening

Steps:

  • Preheat oven to 325 degrees F. Line a large baking sheet with Reynolds® Parchment Paper; set aside.
  • Stir together the sugar, butter, vanilla, baking powder, and salt in a large bowl. Add the eggs and whites, beating vigorously with a wooden spoon until evenly incorporated. Fold in the dried apricots, then 11/2 cups pistachios until thoroughly incorporated. Gradually stir in the flour and cornmeal until very well blended (if necessary, work in the last of it with your hands). Let dough stand for 5 minutes to firm up.
  • Divide the dough in half. Using greased hands, shape and smooth each half into an 8x4-inch loaf, spacing them 4 inches apart on the prepared baking sheet. Pat each loaf to an even thickness.
  • Bake 24 to 28 minutes or until firm and light brown and a toothpick inserted near the center of each comes out clean. Remove from oven. Set aside; cool completely. Transfer to a cutting board. Using a large, serrated knife, cut each loaf into slices about 1/4 inch thick. Place slices, cut side down, on parchment-paper-lined baking sheets.
  • Return one baking sheet to the oven. Bake slices 12 to 14 minutes or until toasted and light brown, turning once halfway through baking and watching closely to avoid overbrowning. Slide the parchment paper with baked cookies on it to a wire rack and let cool. Repeat with remaining slices.
  • Microwave chocolate and shortening in a medium microwave-safe bowl on 100% power (high) 1 to 2 minutes or until melted and smooth, stirring every 30 seconds.
  • Dip one half of each cookie crosswise into melted chocolate. Allow excess chocolate to drip off and place on clean parchment paper. Sprinkle with remaining 1/4 cup chopped pistachios and let stand until set.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 12.1 g, Cholesterol 9 mg, Fat 5 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 2.1 g, Sodium 54.7 mg, Sugar 6.5 g

CHOCOLATE-DIPPED ORANGE BISCOTTI



Chocolate-Dipped Orange Biscotti image

Enjoy the taste of coffee shop biscotti at home! Best of all, there's no waiting in line for these chocolate-dipped crisp orange cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 36

Number Of Ingredients 10

2/3 cup sugar
1/2 cup vegetable oil
1 tablespoon grated orange peel
1 1/2 teaspoons vanilla
2 eggs
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 ounces semisweet baking chocolate, melted

Steps:

  • Heat oven to 350°F.
  • Mix sugar, oil, orange peel, vanilla and eggs in large bowl. Stir in flour, baking powder, baking soda and salt. Knead dough on lightly floured surface until smooth.
  • Shape half of dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes.
  • Cut crosswise into 1/2-inch slices. Place slices cut sides down on cookie sheet. Bake about 15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet. Cool on wire rack.
  • Dip one end of each cookie into melted chocolate. Place on waxed paper until chocolate is firm.

Nutrition Facts : Calories 85, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg

CHOCOLATE DIPPED BISCOTTI



Chocolate Dipped Biscotti image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     dessert

Time 5m

Yield 8 Servings

Number Of Ingredients 2

8 pieces store bought biscotti
8 ounces semisweet chocolate

Steps:

  • Melt chocolate over a double broiler. Transfer to a small bowl and let guests dip their own biscotti.

CHOCOLATE-DIPPED BISCOTTI



Chocolate-Dipped Biscotti image

Colorfully decked out in nonpareils and white chocolate, Chocolate-Dipped Biscotti are a delight both to present and to taste. Liven up your next get-together with Chocolate-Dipped Biscotti. You won't be disappointed.

Provided by My Food and Family

Categories     Festive Recipes

Time 2h40m

Yield 20 servings, 1 biscotti each

Number Of Ingredients 3

1 recipe Easy Cut-Out Cookies
1 pkg. (4 oz.) BAKER'S White Chocolate
1 Tbsp. multi-colored nonpareils

Steps:

  • Heat oven to 350°F.
  • Prepare dough from Easy Cut-Out Cookies recipe.
  • Divide dough in half. Roll each half into 7-inch log; press top to flatten to 3-inch width.
  • Place dough pieces, 3 inches apart, on baking sheet sprayed with cooking spray.
  • Bake 25 min. or until tops are lightly browned and firm to the touch. Cool 20 min.
  • Heat oven to 300°F. Place 1 biscotti log on cutting board; cut into 10 slices with serrated knife. Repeat with second log. Stand slices, 1/2 inch apart, on baking sheet.
  • Bake 30 min. Turn oven off. Let biscotti stand in oven, with door closed, 30 min. Remove biscotti from oven; cool completely.
  • Melt chocolate as directed on package. Dip tops of cookies, 1 at a time, into chocolate; gently shake off excess chocolate.
  • Place cookies, dipped sides up, on parchment-covered baking sheet. Sprinkle with nonpareils.
  • Refrigerate 15 min. or until chocolate is firm.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.9198 g, Sugar 0 g, Protein 3 g

CHOCOLATE-DIPPED CHERRY BISCOTTI



Chocolate-Dipped Cherry Biscotti image

This is a delicious recipe that I originally got from my friend, Julie. I adapted it to use the ingredients I like, which are dried cherries and chocolate. You can substitute cranberries for the cherries, or not dip them in chocolate at all. The base recipe is just really good on it's own. On the optional ingredients: the pistachios are really great in it, but I usually don't use them because my bro has a peanut allergy and I make these for the holidays. I've also made it with or without the vanilla/almond extract, and it's great either way. It just adds a little more sweetness/nuttiness to them. Customize it to be whatever you want!

Provided by Chef Acosta

Categories     Dessert

Time 1h10m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup butter, room temperature
1 teaspoon lemon zest
1/4 teaspoon kosher salt
2 large eggs
2/3 cup dried cherries
12 ounces bittersweet chocolate chips
1/2-3/4 cup pistachios, coarsely chopped
1/2 teaspoon pure vanilla extract or 1/2 teaspoon almond extract

Steps:

  • Preheat the oven to 350F and line a baking sheet with parchment paper.
  • Combine the dry ingredients first: whisking together the flour, baking powder and salt in a medium bowl.
  • In a large bowl, beat the sugar, lemon zest and butter until creamy. Add the eggs one at a time, beating until incorporation and scraping down the sides in between.
  • Add the flour mixture and beat until just blended, then stir in the cherries and (optional) pistachios.
  • Form the dough into 12" long x 3" wide logs on the parchment paper. Bake for about 40 minutes, or until light golden. Cool for 30 minutes.
  • Place the log on a cutting board and use a serrated knife to cut diagonally, 1/2"-3/4" slices. Lay the slices on the baking sheet and bake for another 15 minutes, or until they are a pale golden color. While they are cooking, get a pot of water boiling for your double boiler. Cool completely on a wire rack.
  • Place the chocolate chips in a small pot set over the pot of simmering water. Stir constantly to avoid burning the chocolate. When the chocolate is completely melted, dip the ends of the biscotti in and set them on a parchment sheet to set. Place all the biscotti in the refrigerator for about a half hour, until the chocolate firms up.
  • They can be made ahead, or frozen for up to 3 weeks.

Nutrition Facts : Calories 187.8, Fat 12.9, SaturatedFat 7.3, Cholesterol 25.7, Sodium 90.3, Carbohydrate 19.3, Fiber 2.9, Sugar 6.6, Protein 4

CHOCOLATE-DIPPED CHERRY-HAZELNUT BISCOTTI



Chocolate-Dipped Cherry-Hazelnut Biscotti image

Categories     Cookies     Mixer     Chocolate     Fruit     Dessert     Bake     Christmas     Valentine's Day     Vegetarian     Orange     Cherry     Hazelnut     Party     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 5 dozen

Number Of Ingredients 11

3 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
4 teaspoons grated orange peel
2 teaspoons baking soda
1 teaspoon salt
6 cups all purpose flour
2 1/2 cups hazelnuts (about 9 ounces), toasted, husked, coarsely chopped
1 3/4 cups dried tart cherries (about 8 1/2 ounces)
1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped
Unsweetened cocoa powder

Steps:

  • Position 1 rack in center and 1 rack in top third of oven and preheat to 325°F. Using handheld electric mixer, beat sugar and butter in very large bowl until well blended. Beat in eggs 1 at a time just until blended. Mix in orange peel, baking soda and salt. Add 3 cups flour, hazelnuts and dried cherries; stir until well blended. Add 3 cups flour, 1 cup at a time, stirring until well incorporated.
  • Transfer dough to floured work surface. Divide into 4 equal pieces. Knead each piece until dough holds together well. Form each piece into 9-inch-long by 3-inch-wide log. Place 2 logs on each of 2 large ungreased baking sheets, spacing about 3 inches apart (logs will spread during baking). Bake until logs are golden and feel firm when tops are gently pressed, switching and rotating baking sheets halfway through baking, about 55 minutes. Cool logs on baking sheets 15 minutes. Maintain oven temperature.
  • Using long wide spatula, transfer logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices cut side down on 2 baking sheets. Bake biscotti 10 minutes. Turn biscotti over; bake until light golden, about 10 minutes longer. Transfer to racks and cool completely.
  • Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth. Remove from over water. Dip 1 cut side of each biscotti into melted chocolate to about 1/4-inch depth. Gently shake off excess chocolate. Place biscotti, chocolate side up, on baking sheets. Refrigerate until chocolate is firm, about 35 minutes. Dip pastry brush in cocoa, then lightly brush cocoa over chocolate on each biscotti. (Can be made ahead. Store in airtight containers up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)

CHOCOLATE DIPPED ALMOND ANISE BISCOTTI



Chocolate Dipped Almond Anise Biscotti image

This wonderful tasting biscotti that is already on the lean side can be made diabetic friendly very easily. P.S. I should mention that if your not a dunker you'll want to bake these for a shorter time (maybe 20 mins the first time and 5 the second time).

Provided by Annacia

Categories     Dessert

Time 1h13m

Yield 32 serving(s)

Number Of Ingredients 11

2 1/2 cups flour
1 cup sugar or 1 cup Splenda granular
2 teaspoons baking powder
2 teaspoons anise seed (or more to taste)
1 cup sliced almonds
1/4 teaspoon salt
3 eggs or 3/4 cup Egg Beaters egg substitute
2 teaspoons fat-free evaporated milk
2 teaspoons pure vanilla extract
6 ounces bittersweet chocolate or 6 ounces semisweet chocolate
2 teaspoons vegetable oil

Steps:

  • Preheat oven to 350°F.
  • Mix flour, sugar, baking powder, anise seed, almonds and salt in large bowl.
  • Beat eggs, vanilla and milk in separate bowl. Gradually add to dry ingredients, when mixed you may need to knead the dough a few times.
  • Divide dough in half.
  • Roll each half into a 12-inch long log. Transfer logs to greased baking sheet. Flatten log to 1-inch thickness.
  • Bake 30 minutes or until slightly risen and firm to touch.
  • Cool logs on wire rack 15 minutes.
  • Transfer to cutting board.
  • Using a sharp serrated knife, cut logs diagonally into 3/4-inch thick slices. Place slices in single layer on ungreased baking sheets.
  • Bake 10 to 13 minutes or until crisp and golden.
  • Cool on baking sheets.
  • Place chocolate and oil in small microwaveable bowl.
  • Microwave on HIGH 1 minute.
  • Stir; microwave additional 30 seconds. Microwave additional 30 seconds, if needed. Stir until completely melted.
  • Dip each biscotti halfway into chocolate mixture.
  • Let stand at room temperature or refrigerate on wax paper-lined tray 15 minutes or until chocolate hardens.
  • Store in covered container.

Nutrition Facts : Calories 87.3, Fat 2.3, SaturatedFat 0.3, Cholesterol 19.8, Sodium 48.1, Carbohydrate 14.5, Fiber 0.6, Sugar 6.5, Protein 2.3

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CHOCOLATE DIPPED BISCOTTI - THE DOMESTIC GEEK
These crunchy twice-baked Chocolate Dipped Biscotti cookies are absolutely delicious and perfect for dipping into coffee or a big glass of milk. They're a little time-consuming to prepare but definitely worth the effort!
From thedomesticgeek.com


CHOCOLATE DIPPED ALMOND BISCOTTI - MY COUNTRY TABLE
2018-10-10 Increase oven temperature to 325 degrees. Line a large cookie sheet with parchment paper and set aside. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon and set aside. Add the eggs and sugar to the bowl of a …
From mycountrytable.com


CHOCOLATE DIPPED SALTED CARAMEL BISCOTTI - A FEW SHORTCUTS
2012-11-12 Preheat oven to 375ºF. In mixer beat butter and sugar until creamy. Add baking powder, salt and beat until combined. Add eggs and vanilla extract and beat until combined. Gradually add flour and beat in as much as you can with the mixer. Stir in caramel bites and divide dough into half.
From afewshortcuts.com


DIPPED CHOCOLATE ALMOND BISCOTTI - COOKING WITH CARBS
2021-06-29 The ingredients for these delicious Chocolate Almond Biscotti are each to source from any grocery store. 2/3 cup White Sugar. 2 Large Eggs. 1 tsp Almond Extract. 1 tsp Baking Powder. 1/4 tsp Fine Sea Salt. 1 1/2 cups All Purpose …
From cookingwithcarbs.com


CHOCOLATE DIPPED BISCOTTI-COFFEE DESSERT RECIPE - FLOUR ON MY FACE
2015-12-28 Bake in a preheated 350-degree oven for 30 minutes. Cool completely on a cooling rack. Once cool cut each loaf into thin ¼ -½ inch thick pieces. Bake the Biscotti on an ungreased cookie sheet for 30 minutes. Flipping at 15 minutes. Remove from oven and transfer to …
From flouronmyface.com


CHOCOLATE DIPPED ANISE BISCOTTI | MCCORMICK
Mix flour, sugar, baking powder and salt in medium bowl. Set aside. Beat eggs and anise extract in large bowl with electric mixer on medium speed until well blended. Gradually add flour mixture, beating just until blended. Do not over mix. 2 Divide dough in half. Roll each half into a 12-inch long log. Transfer logs to greased baking sheet.
From mccormick.com


THIN MINTS WHITE CHOCOLATE BISCOTTI RECIPE – MY ROI LIST
2022-07-08 For this recipe, I knew I would be playing off the chocolate in the cookies. I used my standard recipe for double chocolate biscotti, left out the semi-chocolate chips, and added crushed up Thin Mints. Then I dipped an end of each baked biscotti in melted white chocolate and rolled it in even more crushed THIN MINTS!!!
From myroilist.com


CHOCOLATE DIPPED BISCOTTI - COMFORTABLE FOOD
2014-01-16 I am the kind of guy who doesn’t need a cup of coffee to enjoy biscotti. I love the delightfully crunchy cookies just by themselves. This recipe is super-easy to follow and make, and you can make any variety of biscotti you’d like. They’re good with dried fruits, like cherries or cranberries, and you can use whatever nut you choose. Here ...
From comfortablefood.com


CHOCOLATE DIPPED ORANGE BISCOTTI | CHOCOLATE DIPPED BISCOTTI …
Dec 18, 2020 - This Chocolate Dipped Orange Biscotti recipe is a delightful combination of chocolate and orange brought on with fresh orange zest. Dec 18, 2020 - This Chocolate Dipped Orange Biscotti recipe is a delightful combination of chocolate and orange brought on with fresh orange zest. Pinterest . Today. Explore. When autocomplete results are available use up and …
From pinterest.ca


HOMEMADE CHOCOLATE DIPPED BISCOTTI WITH ORANGE - SAPORITO …
2021-12-16 Instructions. Preheat the oven to 350° and spread the almonds out into an even layer on a baking sheet lined with parchment paper. When the oven is preheated, toast the almonds for 10-12 minutes, tossing them halfway through cooking time, until lightly browned. Remove from the oven and allow to cool.
From saporitokitchen.com


CHOCOLATE-DIPPED ALMOND BISCOTTI RECIPE - RECIPES.NET
2022-03-22 Melt the chocolate in a medium bowl in the microwave. Melt in 15 second increments, stirring vigorously with a spoon after each increment, until completely melted and smooth. Dip one side of each biscotti cookie in the melted chocolate and immediately sprinkle with the remaining toasted almond crumbs.
From recipes.net


CHOCOLATE-DIPPED AMARETTO BISCOTTI - NO PLATE LIKE HOME
2018-04-02 Bake for 25 min. Allow them to cool completely before you cut them. Preheat oven to 350F. With a large serrated knife, cut the logs into 1 inch wide pieces. Place the pieces flat on two un-greased baking sheets. Bake 8 min. Flip the biscotti over and bake another 8-10 min or until lightly browned.
From noplatelikehome.com


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