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

What’s Goin’ On: Fall Update

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This may be the most randomest post ever, (just warning ya now). But we’ve been MIA lately and haven’t been posting nearly as much as we’d like so we wanted to give you guys a little update!

The reason for the lack of posts is because we have been COMPUTERLESS (i know right?! bloggers without a computer – such a nightmare) for almost a month now which makes blogging extremely challenging… to say the least.

We are currently blogging using 2 Ipads (one full-size & one mini), which makes things just a tad bit harder. The formatting & text in new posts get all screwed up most of the time & editing text takes awhile, but the hardest thing is adding photos. We use a Canon camera, and don’t have a way to get the photos online right now.

Fear not! We are still busy baking new recipes which are all ready to go & will all be posted as soon as we get a new computer to upload & edit them! Until then, we are doing our best to continue to post regularly.

 We took some IPhone shots of some recipe sneak peaks below & some other random photos… Check it out! 🙂

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Mmm, Pumpkin Pancakes.

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Who’s tried the new Chocolate Chai Tea Latte at Starbucks? We tried them today… We’re both not a fan! 

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Checking out chairs at Crate & Barrel.

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Amazing Staub Pumpkin Casserole Dish from Crate & Barrel. I’m still dreaming about this! – Natasha

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Natasha + Cupcakes = Love. 

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Picked up fun new bakeware from Michaels! Can’t wait to bake some spooky cupcakes.

To add to the randomness of this post, we are going to end this post with a little MUSIC(is there really any better way to end a blog post? 😉 )

Laura’s Song Of The Day: The Stand by Mother Mother

[youtube=http://www.youtube.com/watch?v=50LShhlkTfw]

Natasha’s Song Of The Day: Hold On, We’re Going Home by Drake

[youtube=http://m.youtube.com/watch?v=ukCyt47eIkA]

Xo Natasha & Laura

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