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 Peanut Butter Dog Treats!

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Today I made Pumpkin Peanut Butter Dog Treats for Zeus! (Aren’t they cute?!)
Whenever I bake something in the kitchen, Zeus is always near, watching me and I decided it was time to bake him a little somethin’ somethin’.
In continuing on with my pumpkin baking phase, these dog treats consist of pumpkin (of course), and all kinds of other healthy goodness – whole wheat flour, eggs, peanut butter, and cinnamon.

I found this recipe on allrecipes.com which you can find here. I made a few slight changes though after reading many reviews.
After looking through the reviews, I then googled every ingredient to double check that they are safe for dogs. So rest assured, all the ingredients are most definitely healthy for dogs. Pumpkin and peanut butter in moderation can actually have many health benefits for dogs. Pumpkin helps aid the digestion process, and is a good source of Vitamin E, Magnesium & Potassium. And peanut butter is rich in protein and contains healthy fats and vitamins E and H, which will help keep your dog’s coat healthy and shiny!

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I used a few different cookie cutters of various sizes. Use whichever cookie cutters you like!

Pumpkin Peanut Butter Dog Treats

Ingredients:
(yield: 24 dog treats)
2 1/2 cups whole wheat flour
2 eggs
1/2 cup canned pumpkin
2-3 tablespoons peanut butter (I used crunchy – any kind will do)
pinch of salt
1/2 teaspoon cinnamon
1-2 tablespoons of water (as needed)

Directions:

1. Preheat oven to 350 degrees F.

2. In the bowl of your stand mixer using the whisk attachment, mix the flour, eggs, pumpkin, peanut butter, salt and cinnamon until well blended and batter appears clumpy, forming a bunch of small balls. The dough will be dry and stiff. Knead the dough with your hands and add water if needed to make the dough more workable. Taking 1/3 of the dough at a time, roll the dough into a 1/2-inch-thick roll.
Cut shapes using your cookie cutters.

3. Bake in preheated oven, approx. 25-35 minutes.

Note: These treats should be stored in a ziplock bag/airtight container in the refrigerator for up to 5 days.

Zeus adored the treats, and couldn’t get enough. Here’s Mom giving Zeusie a treat.. 🙂
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Hope you and your fur-baby enjoy this quick, tasty healthy recipe!
Natasha xo