I have never made biscotti before and I really wanted to give it a go.
I have heard from numerous people that it is ‘difficult‘ to make. I don’t think it’s actually difficult to make, more time consuming I’d say. I went through various recipes and came up with a version that I decided to try.
The biscotti was a huge success & turned out delicious! These pumpkin biscotti are nice and crunchy on the outside and are a tad softer and crumbier on the inside. Traditional biscotti is hard throughout but because I wanted them a bit softer I cut them into thicker slices. The combination of spices + pumpkin + drizzled white chocolate makes for a perfect Fall/Winter treat.
I will now add biscotti to our regular baking list. I’m excited to try a whole bunch of different versions!
I am so excited to share this recipe with you guys! Why? Because it is my all time favourite. This is my ex mother-in-law’s recipe and is a family favorite. I’ve been making it forever. The crust for these tarts is the key. It’s light and fluffy and delicious. Without a great crust the tart is, well… not worth making. And this crust is da bomb! You are going to love them. They are the ultimate holiday treat.
Natasha was playing around with the camera and ended up filming me while baking the pecan tarts last night..
Here’s a little behind the scenes of what went down; Check it out!
If you are a fan of sugar cookies, you will love these Frosted Sugar Cookie Bars.
These bars taste exactly like a good old-fashioned sugar cookie, except they are thicker & so much easier to make.
Forget about chilling, rolling, & cutting the dough like you do with regular sugar cookies – For these bars, just mix the ingredients, pop it in a pan & bake! Simple & delicious.
1. Preheat oven to 375 degrees F. Spray a 9X13 inch baking pan with non-stick cooking spray; set aside.
In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar & powdered sugar until light & fluffy. Add the eggs one at a time, than the vanilla and mix for a good minute. Stir in the lemon zest, flour, baking powder and salt. Mix until combined.
2. Press/spread the sugar cookie mixture gently into an even layer into the bottom of your prepared baking pan. Bake for 10-13 minutes without overbaking! The bars should look almost undercooked, and shouldn’t have any color around the edges. Allow bars to cool completely before frosting.
3. For the frosting: cream the butter and powdered sugar together until smooth. Add in the whipping cream & vanilla extract and mix until the frosting is light and fluffy. Lastly, add in food colouring of your choice & top with sprinkles.
Today we are sharing a quick & tasty Berry Muffin recipe!
These muffins taste heavenly paired with a cup of tea, & are also perfect to grab for breakfast on those busy mornings.
I used strawberries & blackberries for these muffins because they were what I had on hand, but you can use whichever berries you prefer. 🙂
Very Berry Muffins Recipe (slightly adapted from Martha Stewart)
Ingredients: (yield: approx. 18 muffins)
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup softened butter
1 cup sugar
1 teaspoon vanilla extract
1/2 cup milk
2 tablespoons Greek yogurt
2 cups fresh berries, mixed (I used blackberries & strawberries)
Preheat oven to 375 degrees F.
In a small bowl, whisk the flour, baking powder & salt together; set aside. Rinse & strain the berries. Sprinkle a few spoonfuls of the flour mixture over the berries making sure all the berries get coated with flour. Pour any excess flour back into the original bowl. (Sprinkling the berries with the flour mixture will help the berries to not sink to the bottom of the muffins).
2. Cream together the softened butter, & sugar until light and fluffy. Stir in the eggs, one at a time. Than the vanilla extract. Next stir in the flour mixture, 1 cup at a time until the batter becomes thick & hard to stir. Stir in the milk and yogurt. Lastly, gently fold the berries into the batter.
3. Spoon the batter into prepared baking cups. Fill the cups 2/3 full. Bake for 25 – 27 minutes, or until the edges begin to brown slightly.