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

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

Frosted Sugar Cookie Bars

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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.

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Frosted Sugar Cookie Bars
(recipe adapted slightly from Mel’s Kitchen Cafe)

Ingredients:

    • 3/4 cup butter, softened to room temperature
    • 3/4 cup granulated sugar
    • 1/4 cup powdered sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon lemon zest
    • 2 1/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
Frosting:
  • 6 tablespoons butter, softened
  • 2 1/2 cups powdered sugar
  • 2 tablespoons whipping cream
  • 1/4 teaspoon vanilla extract
  • Sprinkles (to decorate)Directions:

    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.

    Enjoy!
    Natasha xo

 

Very Berry Muffins

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Oh muffins, how I adore you.

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. 🙂

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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
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 tablespoons Greek yogurt
2 cups fresh berries, mixed (I used blackberries & strawberries)

Directions:

  1. 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.

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Enjoy!
Natasha xo