Tag Archives: holiday

Pumpkin Biscotti

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…So I may have gotten a bit too much pumpkin for Thanksgiving. But how could I not? I love pumpkin! It’s so delicious; it provides that subtle fall taste that I love. But I needed to make something out of these cans of pumpkin puree that I had sitting in my pantry. And as I mentioned in an earlier post, I made little cookie baskets for friends and teacher and such. BAM. Pumpkin Biscotti. I like biscotti because it’s a cookie, but it of course has that classic crunchy texture that’s perfect for morning coffee. Or, you could always just use it as a spoon for ice cream. Which would be pretty awesome, as well. Point is, biscotti is a great treat for whenever, is pretty simple (and fun!) to make, and is way too easy to eat. And pumpkin? Who said pumpkin puree had to be limited exclusively to fall? It’s the first day of winter, and I’m posting this pumpkin recipe and you should all make it because pumpkin is underrated! So there.

Anyways, a note on this biscotti. It is adapted from Simply Recipes, author Garrett McCord. The link is at the bottom. The recipe says it only makes 15 biscotti, but that means it only makes 15 long, 7′ inch biscotti. I made about 40 mini biscotti out of this recipe, so don’t hesitate to make this recipe if you think you won’t get that many cookies out of it. You will…

Ingredients!

  • 2 1/2 cups of flour
  • 1 cup of sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • Pinch of ginger
  • Pinch of cloves
  • Pinch of salt
  • 2 eggs
  • 1/2 cup of pumpkin purée
  • 1 teaspoon of vanilla extract
  • 4 oz semisweet chocolate, melted (for drizzling on top) 

How to: 

Preheat oven to 350°F. Mix together the flour, salt, sugar, baking powder, and spices into a large bowl.

In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Mix together the ingredients with a hand mixer on low, until JUST mixed. 

Lightly grease a baking sheet or line it with parchment paper. Form the dough into 2 log, roughly about 15 inches by 2.5 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for about 15-20 minutes, or until the center is firm to the touch (but not too firm! Just not gooey and soft). 

Let biscotti cool for 15 minutes and then using a serrated knife (a bread knife. Trust me. Use a bread knife. You’ll think “Oh, I’ll just use whatever knife I have. WRONG. Bad idea. Bread knife.) cut into 3/4 inch- 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely. Drizzle chocolate over biscotti. 

Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. 

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Enjoy! Here’s the link to the original recipe: 

http://www.simplyrecipes.com/recipes/pumpkin_biscotti/

Dark Chocolate Crackle Cookies

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So this holiday season, despite the workload, I wanted to make cookies for people to show how much I appreciated them. So, I put together tiny chinese takeout boxes (that were Christmas patterned) of four cookies: classic peanut butter cookies, pumpkin biscotti, classic sugar cookies, and these dark chocolate crackle cookies. These cookies are a twist on regular chocolate-chocolate cookies; instead of using white sugar, it only uses brown sugar in the batter. Instead of being overly sweet, white sugar on the outside compliments the cookie. The cookie also uses orange zest, which gives a tiny kick and a fresh, citrusy taste. These cookies are perfect for a more mature palette, one that craves something a tiny bit different than the classic chocolate chocolate cookie.

Adapted from Abigail Johnson Dodge from Fine Cooking

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. table salt
  • 8 oz. (1 cup/2 sticks) unsalted butter, at room temperature
  • 2 cups firmly packed light brown sugar
  • 2 oz. (2/3 cup) natural, unsweetened cocoa, sifted if lumpy
  • 2 tsp. finely grated orange zest
  • 1 tsp. pure vanilla extract
  • 3 large eggs
  • 8 oz. bittersweet chocolate, melted and cooled until barely warm ( actually used semisweet and those worked as well)
  • 3/4 cup (4 oz.) chopped chocolate (white, bittersweet, or semisweet, or M&M’s! hehe)
  • 1/3 cup granulated sugar; more as needed

Procedure:

Position a rack in the center of the oven and heat the oven to 350ºF. Line three large cookie sheets with parchment or nonstick baking liners, like the silpat.

In a bowl, mix together the flour, baking soda, and salt. In another bowl, beat the butter, brown sugar, cocoa, orange zest, and vanilla until well combined, about 4 minutes. Add the eggs one at a time, beating briefly between additions. Add the cooled chocolate (make sure it’s cooled all the way! You don’t want those eggs to curdle, now do ya?) and mix until blended, about 1 minute. Add the dry ingredients and mix on low speed (so you don’t have a flour explosion!) until almost completely blended, about 1 minute. Add the chopped chocolate and mix until blended, about 15 seconds. Shape the dough into tiny balls, about 2 tsp-1 tbs big.

Pour the granulated sugar into a tiny bowl. Roll each ball in the sugar and set the balls about 1-1/2 inches apart on the prepared cookie sheets. Bake the cookies 11 to 12 minutes, maybe a little more if you’re doing more than one sheet at a time. They’re done when they crackle a little bit on the top, like pictured. Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely.

Enjoy! Here’s the link to the original recipe:

http://www.finecooking.com/recipes/dark-chocolate-crackles.aspx?nterms=112342,50060

Rosemary Roasted Cashews

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So clearly I’m on a little bit of a nut kick. My favorite types are cashews and pecans, although cashews especially because they’re a bit easier to make into either sweet or savory. Pecans are more of just a sweet nut. But then again….anyways.

My mom bought a lot of rosemary for Thanksgiving. Unfortunately, a lot of that rosemary was not used. Gasp! Whatever shall we do with this rosemary?!?!?

Don’t worry, dear family, for I have a solution. Let’s roast them with nuts and spice em up!

And this happened.

And they are delicious. Plus, they’re perfect to snack on. Wake up hungry but too lazy to eat breakfast? Here ya are. It’s 5pm and dinner isn’t for another hour? Omnomnomnom. It’s midnight and you’re sleepeating? This is what you’ll go to. These would also be awesome for just leaving out at a dinner party; they’ll probably be gone by the end of the night.

This recipe is adapted from Lottie and Doof, link is at the bottom 🙂

Here’s what you need:

  • 1 lb/16 oz of roasted unsalted cashews
  • 2 tablespoons of finely chopped rosemary
  • 1/2 tsp cayenne pepper
  • 2 tsp light brown sugar
  • 1 tbs kosher salt
  • 1 tbs unsalted butter, melted

Preheat oven to 350. Lay the cashews out on a baking sheet and stick them in the oven, just so they can get warm. Leave them in there for about 5 minutes. In the mean-time, mix the rosemary, cayenne pepper, brown sugar, salt, and butter in a bowl. Add the warmed cashews to the bowl, and stir so that all of the cashews are coated. Toss ’em all up. Serve warm, or let cool and store in a ziplock back. Or, you know, eat the whole bowl. That’s cool too.

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Original recipe:

http://www.lottieanddoof.com/2008/10/rosemary-cashews/