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

Light Pumpkin Spice Cake Bars

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Guess who’s back? Back again.
Pumpkin’s back. Tell a friend.
(Yes, I just used Eminem’s song lyrics & put the word pumpkin in it 😉 )

I just couldn’t stay away from baking with pumpkin for very long… After contemplating for a good 20 minutes on what to bake today, I decided to bake some Light Pumpkin Spice Cake Bars!

I wanted to make something a little healthier than I normally bake and thought bars are always easy, but tasty!

To skinny-tize these Pumpkin Bars, I used a half cup all-purpose flour, and a half cup of whole wheat flour. The whole wheat adds nutrients & goodness, and the all-purpose gives the bars a nice light texture. Whereas when we just use whole wheat flour in recipes, the baked goods tend to be pretty heavy & thick.
I think the combo of the two flours make it the perfect consistency.
We also reduce the amount of butter & eggs in this recipe which makes the bars healthier.

These pumpkin bars are super moist, and have a cake-like consistency.
Although these bars are delicious on their own, feel free to add some walnuts, white, milk or dark chocolate chips, or even some whipped cream to the top! NUM!

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Ingredients:
(makes 9 bars)
1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons cinnamon
pinch of nutmeg
pinch of allspice
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch – 1/2 teaspoon salt
2 large eggs
2/3 cup dark brown sugar
1 cup canned pure pumpkin
1/4 cup milk (plain, fat-free, soy, or almond)
1/4 cup butter (melted in the microwave)
1 teaspoon pure vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Spray a 8 inch baking pan with non-stick cooking spray. Set aside.
2. In a large bowl, mix all the dry ingredients until evenly combined. Set aside.
In a smaller bowl, whisk together the eggs, brown sugar & pumpkin until combined. Add in the milk, melted butter, and vanilla extract and stir until just combined. Slowly pour the wet ingredients into the dry ingredients & mix until evenly combined. Do not over mix.
3. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely, than cut into 9 squares.

Notes: Bars stay fresh for up to one week stored in an airtight container in the refrigerator.

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Happy Baking!
Natasha xo

Pumpkin Pancakes

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Thick & fluffy pumpkin pancakes packed with fall spices & topped with maple syrup, walnuts & pumpkin seeds.

These pumpkin pancakes are a favorite in our house – If you’re a fan of pumpkin, definitely give these babies a try.
They are the perfect breakfast choice for a cold and rainy Autumn morning.

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Pumpkin Pancakes

Ingredients:
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 & 1/4 teaspoons cinnamon
dash of allspice
1/8 teaspoon nutmeg
pinch of cloves (optional)
1/2 teaspoon salt
1 cup milk
6 tablespoons canned pure pumpkin
2 tablespoons melted butter
1 egg
chopped walnuts & pumpkin seeds for the topping (optional)

Directions:

1. In a medium bowl whisk together the flour, sugar, baking powder, cinnamon, allspice, nutmeg, cloves and salt.
In a separate bowl, stir together the milk, pumpkin, melted butter, & egg; fold the mixture into dry ingredients.

2. Spray skillet with non-stick cooking spray, or butter, & heat over medium heat.
Pour 1/4 or 1/3 cup batter for each pancake. Cook pancakes approx. 3 minutes on each side.
Top with butter, maple syrup, pumpkin seeds & walnuts.

Enjoy!
Xo Natasha 

Peanut Butter Smartie Cookies

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I’m usually not a big fan of peanut butter cookies, but these cookies are definitely an exception.

Instead of being hard & crumbly like traditional peanut butter cookies – these cookies are thick, chewy, fluffy & so perfectly peanut-buttery that you won’t want go back to your old recipe. This recipe is also super easy & quick!

If you’re a peanut butter lover, give these bad boys a try!

I used Halloween-coloured Smarties because I just couldn’t resist when I saw all the Halloween candies that are now in stores! (Did I mention, I LOVE Fall? 😉 ) Use whichever chocolates you like (regular smarties, mini M&M’s).

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Peanut Butter Smartie Cookies Ingredients + Directions:

Ingredients:

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 3/4 cup creamy peanut butter (I used organic peanut butter)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 & 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 – 1 & 1/2 cups Smarties

Directions:

  1. In the bowl of your stand mixer, fitted with the paddle attachment, cream the butter & sugars together on medium speed until light & fluffy. Slowly mix in the peanut butter, the egg, than the vanilla. Slowly mix in the baking soda, flour & salt until just combined. Do not overmix. Fold in the Smarties. Cover, and chill dough for at least 30 minutes.
  2. Preheat oven to 350 degrees F. Drop dough by tablespoonfuls onto ungreased cookie sheets. Flatten out the cookies a bit using the back of a spoon/cup since they won’t spread very much while baking. Bake cookies for only 9-10 minutes. They will look slightly uncooked, but will firm up once they cool. Leave cookies on cookie sheets to cool for at least 10-15 minutes before transferring to a wire rack.

Enjoy! 

Natasha xo