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

Pumpkin Muffins

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Pumpkin is one of those ingredients that tastes good in pretty much any kind of baked good it’s in.
Pumpkin tastes amazing in cookies, breads, cupcakes & biscotti, but I think my favorite baked good to add pumpkin to is muffins! The pumpkin helps keep the muffins super moist and gives it an amazing flavour.
This is a super simple recipe for delicious, moist, perfectly-spiced pumpkin muffins. (No mixer is required!)
It’s a perfect, simple recipe to make if you have some leftover pumpkin.

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Pumpkin Muffins
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Ingredients
  1. (yield: 12-14 cupcakes)
  2. 1 + 3/4 cups all-purpose flour
  3. 1 teaspoon baking powder
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 2 teaspoons cinnamon
  7. 1/4 teaspoon ground cloves
  8. 1/4 teaspoon ground nutmeg
  9. 1/2 cup brown sugar
  10. 2 large eggs
  11. 1 cup pure pumpkin
  12. 1/2 cup vegetable oil
  13. 1/3 cup milk
  14. 1 teaspoon pure vanilla extract
Instructions
  1. Spray 2 muffin pans with non-stick cooking spray, or line with cupcake liners & set aside.
  2. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg together until combined; set aside.
  3. In a medium bowl, whisk the brown sugar & eggs together. Add in the pumpkin, oil, milk, and vanilla and mix until combined. Slowly pour the wet ingredients into the bowl with the dry ingredients and stir until ingredients are just combined – don’t overmix!
  4. Preheat oven to 350 degrees F. Scoop batter and divide evenly into 14 muffin cups. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean.
Rose & Lea http://roseandlea.com/

Happy Baking!
Natasha xo