Rustic Pumpkin Biscotti

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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!

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Rustic Pumpkin Biscotti
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Ingredients
  1. 3 1/2 c. Flour
  2. 1 1/2 c. Brown Sugar
  3. 2 tsp. Baking Powder
  4. 1/2 tsp. Salt
  5. 2 tsp. Pumpkin Pie Spice (or an alternative: 1tsp cinnamon, 1/2tsp ginger, 1/4tsp cloves, 1/4tsp nutmeg)
  6. 1/2 c. Pure Pumpkin
  7. 2 lg. eggs lightly beaten
  8. 1 tbsp. Vanilla
  9. 2 tsp. Butter
  10. 1 1/4 c. Pecans or walnuts coarsely chopped
  11. 1/4 c. Melted white chocolate for drizzling or dipping (optional)
Instructions
  1. Preheat oven to 350.
  2. Melt butter in a large skillet over medium heat, add nuts. Stir constantly until nuts are slightly browned. Remove from heat and cool completely.
  3. Combine flour, brown sugar, baking powder, salt and pumpkin pie spice in a large bowl, stir well. In another bowl combine pumpkin puree, eggs and vanilla mixing well.
  4. Slowly add pumpkin mixture to flour mixture, mixing until ingredients are moistened. Mixture will be very crumbly.
  5. Knead or gently roll nuts into the dough mixture on a lightly floured surface. Divide into 2 portions. Roll portions into 2 2×10″ portions then place onto a slightly greased pan.
  6. Bake logs whole for 24 minutes. Cool for 15 minutes then cut with a serrated knife diagonally into 1/2″ slices. (I made mine a little thicker)
  7. Reduce oven to 300 then bake slices for 8 minutes.
  8. Flip all of the pieces over and bake for another 7 minutes.
  9. Remove from pan and place cookies onto a wire rack to cool. Tip - be sure to have some space between the cookies as they can become soggy if touching.
  10. Optional: When biscotti is completely cooled, melt chocolate chips in microwave at 15 second intervals until melted. Use a spoon to drizzle on top.
Notes
  1. Store in airtight container in the freezer for up to 2 weeks.
Rose & Lea http://roseandlea.com/

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Enjoy with a cup of hot coffee or tea. Oh my, they are so delicious!

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Happy Holidays!
Laura & Natasha xo

Natasha’s Fall Wishlist

It’s no secret that I love Fall & all the goodness which it brings.
I especially love all the Fall fashion.. rich deep colours, sweaters, gorgeous coats, tights & booties galore!
Here are some of the items I’ve been pining over…

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1. Talula Lambeth Dress from ARITZIA – $60
I adore this dress. It’s so simple, yet looks very flattering & I love the dress paired with the black tights. I want to start wearing more dresses during the Fall & Winter months, and I think that this is the perfect dress to help that transition. It looks comfortable & doesn’t really need any accessories which is always important to me when it comes to clothes. I’m definitely a ‘comfort’ over ‘fashion’ kinda girl. If I’m not comfortable, I’m not wearing it.

2. JONS Ankleboots from ALDO – $100
I’ve never actually owned a pair of ankleboots, but I think these are so cute & versatile.

3. Speed Tight by LULULEMON – $98
I am an avid runner & Vancouverite, so it was really only a matter of time before I mentioned Lululemon! I love, love, LOVE Lululemon. Every product that I have ever bought from Lulu has been excellent quality and lasted for years. I’m a big fan of & swear by the Wunder Under Crops. I’ve been wearing the same pair for the past 2 1/2 years on almost every single run that I go on, & they have been washed many times and yet, they’re still in excellent condition. It’s crazy!

I’ve loved Lululemon since I was 8 years old & received my first-ever lulu outfit for dance class from my Uncle. (At the time, lululemon wasn’t very popular and this was before the whole ‘Scuba Hoodie’ craze). Only my dance teachers at the studio knew about lulu, than gradually over the years, every dancer was sportin’ lulu.

I still have some retro Lululemon bags that are in mint condition from years ago – I’ll have to post them eventually! If you’re looking for crops or pants for running, I definitely recommend Lululemon. They are pricey, but worth it in the long run.

4. Gil Cross-Body Bag in Ivy by MATT AND NAT – $88
I’m a big fan of cross-body purses. I can’t stand handbags and having to carry them around on my arm all day. Cross-body’s are so much comfier, and I think they look really cute & casual. I love this Matt & Nat bag. Not only is it gorgeous, it’s also vegan!

About Matt & Nat: (copied from Chapters.ca)
Canadian Matt & Nat leads the way in cruelty-free fashion with their 100% vegan bags and accessories. Their Gil cross-body bag with adjustable straps has two interior zippered compartments, one zippered pocket at the front and an interior slip pocket with logo-embossed cork tag. Polished silver-toned hardware completes the look. 100% recycled nylon lining.

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  Now for the Kitchen & Home portion…
(I swear I didn’t plan the ‘orange’ theme! I’m just drawn to orange) 😉

5. LE CREUSET Tea For One Teapot in Flame – $40
I’ve been drooling over Le Creuset cookware for awhile now. My dream kitchen would have plenty Le Creuset cookware! Great quality & just gorgeous appliances.

6. LE CREUSET Tea Bag Holder in Flame – $10
Cute little tea bag holder to go with the teapot. Love the Flame colour.

7. SILPAT Baking Sheet
I know, I know! I’ve read about how great they are, and every baker must get one. I’m dying to try it out. Is it really worth all the hype? 

8. MARTHA STEWART’s Baking Handbook – $33
I love books and have been wanting to grow my collection of cookbooks. This one came out quite a few years ago but seems to be a classic. I’ve only read good things about it.

What Fall Fashion trends & decor are you guys loving? What’s on your Wishlist?!
Comment below & let us know! 

XO Natasha

Strawberry & White Chocolate Muffins

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 If you have fresh strawberries in the house, you must make these Strawberry & White Chocolate Muffins!
We’ve been on a muffin kick lately, and these muffins were amazingly tasty.
The strawberries mix perfectly with the white chocolate creating a luscious, fresh flavour.
I know the word ‘moist’ is so overused when it comes to baking, but seriously.. these muffins are SO moist & fluffy! (Due in part to the olive oil, & yogurt used).

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I used my SOCKERKAKA Baking Cups from IKEA for the first time on half of the batch to see how they would turn out.
SOCKERKAKA Baking Cups are rubber silicone baking cups that are dishwasher, and oven safe.

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I really liked how the muffins in the silicone cups turned out! They had a cute oblong shape to them, and the bottom of the muffins came out with a cute little flower design.
I had no issues with getting the muffins out of the cups – They slid right out of the cups without breaking.
I did have to cook the muffins in the silicone cups a tad longer, as the cups held more batter than the muffin pan cups.
All in all, after first use, I enjoy them & would recommend them!

(I’m interested to see what frosted cupcakes would look like using the silicone cups! I’ll be baking some soon & posting an update). 🙂

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Strawberry & White Chocolate Muffins

Ingredients:
(yield: 12 muffins)
2 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, at room temperature
1 cup Greek Yogurt
1/3 cup olive oil
1 teaspoon vanilla extract
1 1/3 cups fresh strawberries, washed & chopped
1/2 cup white chocolate chips

Directions:

1. Preheat oven to 400 degrees F. Spray muffin pan with non-stick cooking spray, or line pan with muffin cups.
In a large bowl, mix all the dry ingredients (flour, sugar, baking powder, salt) together; set aside.
In a separate bowl, whisk the eggs together until combined. Add the rest of the wet ingredients (yogurt, oil & vanilla) & mix together.

2. Pour the wet ingredients into the dry & mix altogether using a spatula. Fold in the berries & the chocolate chips.
Using a large scoop, divide the batter evenly among the 12 muffin cups. There should be enough batter to fill each cup nearly full.
Bake approx. 20 minutes, or until a tester comes out clean.
Let muffins cool for 5-9 minutes, then transfer to a wire rack to cool completely.

Note: Muffins stay fresh for up to 4 days covered at room temperature.

Enjoy!
Xo Natasha

Chocolate Peanut Butter Chip Cookies

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I’m excited to share this recipe with you guys today because not only is it the simplest cookie recipe that we’ve posted, it also requires minimal ingredients! You will most likely already have all the ingredients on hand which makes these cookies even better.

I wanted to make some classic chocolate cookies but didn’t have certain ingredients on hand and of course it was too late at night to run to the store, so I scoured the cupboard and made these delish simple, soft chocolate cookies using the ingredients that I had on hand.

This is an extremely simple recipe which doesn’t require any crazy ingredients. It’s the perfect cookie recipe if you are in a rush and want to whip up some cookies for kids, or to satisfy your sweet-tooth cookie craving in a snap! (Sometimes you just need a cookie ASAP.) 😉 These cookies bake up nice and soft, and are a perfect mix of fudgy chocolate with a hint of peanut butter.

I used Reese’s Peanut Butter Chocolate Chips, but feel free to use the chocolate chips of your choice! For an extra fudgy, doubley chocolate dose – try using semisweet or dark chocolate chips.

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Chocolate Peanut Butter Chip Cookies
Simple & classic chocolate chip cookies made with minimal ingredients.
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Ingredients
  1. {yield: approx. 18-20 cookies}
  2. 1/2 cup unsalted butter, softened
  3. 3/4 cup sugar
  4. 1 egg
  5. 1 teaspoon vanilla extract
  6. 1 cup all-purpose flour
  7. 1/3 cup cocoa powder
  8. 1/4 teaspoon baking powder
  9. 1/4 teaspoon baking soda
  10. 1/8 teaspoon salt
  11. 1 cup Reese’s Peanut Butter Chocolate Chips (or any flavour chocolate chips of your choice)
Instructions
  1. Preheat oven to 350 degrees F. Spray baking sheets with non-stick cooking spray & set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, sugar, egg and vanilla extract until light and fluffy.
  3. In a separate medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Slowly stir the dry ingredients into the wet ingredients and mix until combined.
  4. Using a 1 tablespoon cookie scoop (or spoon), scoop out dough and using your hands, roll the dough into balls. Place balls on baking sheet and slightly flatten them with the palm of your hand.
  5. Bake for only 8-10 minutes, until just set. Allow cookies to cool slightly on the cookie sheets before transferring cookies to a wire rack.
Rose & Lea http://roseandlea.com/

Enjoy!
Natasha xo