1. Biscotti stuffed with crushed toffee bits By: Florell Ratcliffe and Dylan Bolden

2.  3 ½ cups flour  1 tsp. baking powder  ½ tsp. salt  ½ cup butter  1 cup sugar  3 eggs  1 ½ tsp. vanilla  ½ cup of chopped toffee bits

3. Preheat oven to 350 degrees and line one large cookie sheet with parchment paper. In a large bowl, mix flour, baking powder, and salt well. Set aside. In the bowl of your stand mixer (or a large bowl with a hand mixer) beat butter and sugar until pale and fluffy, a full three minutes. Beat in eggs, one at a time, being sure to incorporate each one completely before adding another. Beat in vanilla and scrape down the sides of the bowl as needed. On the slowest speed possible, mix flour mixture into butter mixture until dough comes together. Fold in toffee bits. You may need to use your hands right at the end to ensure even distribution. Divide dough in half and shape into two logs, approximately 9inch long. Pat each log down so that it is only about 1 1/2 inch high. Place logs on prepared cookie sheet with at least 2 inches of space between for spreading. Bake at 350 for 35 minutes, or until the top just begins to crack and brown. Let cool for 10 minutes before removing to a cutting board. Using a large serrated knife, cut logs on the diagonal into slices roughly 1 inch thick. Place sliced cookies back onto the baking sheet and bake for an additional 12-15 minutes or until completely dry in the center. Let cool on wire rack before packaging or serving.

4.  828.1 ml flour  5ml baking powder  2.5ml salt  118.3ml butter  240ml sugar  3 eggs  2.5ml vanilla  118.3ml chopped toffee bits  3 ½ cups x 236.6m =118.3ml  1 cup

5.  What indicates it- change in color from dough form to golden brown (THE ONLY THING DYLAN THOUGHT OF) -DYLAN BOLDEN

6.  Details- the smushy form of dough, to a much harder form of cookie

7.  Name-Hydrogen carbonate (in baking powder)  Formula-NaHCO 3  Positive Ions- Na  Negative Ions- NaHCO 3

8.  Name- Flour  Formula- C 6 H 10 O 5  Non Polar  hydrogen bonding

9.  3.7 cups flour  1.1 tsp. baking powder .54 tsp. salt .54 cup butter  1.1 cup sugar  3.3 eggs  1.6 tsp. vanilla .54 cup of chopped toffee bits  13servings x 3.5 cups of flour = 3.7 cups of flour  12 servings

10.  Yes, because if you serve the exact amount for the entire class, after converting, you will have none left over and you will then know that you converted well enough.

11.  The dish has 153 calories per serving

12.  I obtained my information from Chemistry Class, Google, and Good Ol’ Dylan  http://onsugarmountain.com/2013/12/13/toffee-crunch-biscotti/ http://onsugarmountain.com/2013/12/13/toffee-crunch-biscotti/  http://www.hometrainingtools.com/a/mixtures-compounds-science-explorations- newsletter http://www.hometrainingtools.com/a/mixtures-compounds-science-explorations- newsletter  http://en.wikipedia.org/wiki/Bicarbonate http://en.wikipedia.org/wiki/Bicarbonate