Pumpkin Biscotti with Toasted Pine Nuts and Cinnamon Chips

Of course y'all know I bake. A lot. An obscene amount of cakes, really. Last week I had both my sons birthday cake and a Crack Pie sitting on my counter. Well, make that 2 crack pies- but I was a good girl and gave one away.


Because I have so much sweet stuff lying around here all the time, my cravings have a tendency to lean towards the not so sweet variety. Just something with a touch of sweetness, to compliment a nice, hot, cup of coffee.

I was doing a little hanging out over at My Baking Addiction last week, and came across Jaime's post for Pumpkin Pie Biscotti. I absolutely adore biscotti. There is not a more perfect pairing with coffee than to dunk in a perfectly crisp biscotti, in my opinion.



Taking note of the changes Jaime felt she would make the next time she made this recipe, I heeded her advice, as well as adapting the recipe to ingredients I had on hand. I used a mixture of dark brown and vanilla sugar's, then added toasted pine nuts and cinnamon chips. I also baked the biscotti a bit longer to achieve the crunch and "dunkability" I absolutely love. These are fabulous to make and give away for the holidays... if you don't eat them all yourself ;-)

Pumpkin Biscotti with Toasted Pine Nuts and Cinnamon Chips
adapted from My Baking Addiction (via Cooking in an Apron)

3-1/2 c flour
3/4 c dark brown sugar, packed
3/4 c vanilla sugar
2 tsp baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
1/2 c pumpkin puree
2 large eggs, beaten
2 tsp Bourbon Vanilla
2 Tbs unsalted butter
3/4 c pine nuts
1/2 c cinnamon chips
1 egg
1 Tbs water
Sugar Glitter Crystals (if desired, for garnish)
Melted white chocolate (if desired, for garnish)

Pre heat oven to 350F.

Combine flour, sugars, baking powder, salt, and pumpkin pie spice in a large bowl. In a small bowl combine pumpkin puree, 2 eggs, and vanilla. Add the wet pumpkin mixture to the dry ingredients. The mixture will be a little hard to combine at first, but will gradually come together to form a thick dough.

Toast the pine nuts in a small pan with the butter until lightly golden- just a few minutes. Cool, then gently add the pine nuts and cinnamon chips to the biscotti dough. Place dough on a floured surface and divide into 4 equal portions. Shape each portion into a log shape, about 8" long, and place on a parchment lined baking sheet, 3" apart. Very slightly flatten the logs.

In a small bowl beat the remaining egg with water and lightly brush the surface of each with the egg wash. At this time you can sprinkle with decorative sugar, if you desire. I used Gold Glitter Crystals.

Bake for 27 minutes. Remove from oven and let cool for 15 minutes. Reduce the oven temperature to 300F.

On a cutting board, carefully cut each log on the diagonal into 1/2" slices with a very sharp bread knife.

Return the cut biscotti to a parchment lined baking sheet, with the cut sides facing down. Bake for 8 to 10 minutes. Remove pan from oven and turn over each biscotti. Return to oven and bake for an additional 8 to 10 minutes, until nice and golden. Remove from oven and cool on wire rack.

Once cool, drizzle with melted white chocolate, if desired. Approximately 32-40 biscotti.

Note: Oven types and temperatures may vary. Some cooking times may take less or longer than others.

Cakes, and more cakes...

I am so thankful that I have had more opportunities of late to create custom cakes. If you hadn't noticed, my "regular posting" has been a bit scarce these days. Oh, I'm still cooking and baking up a storm, but with kids under foot and cake orders to fulfill, sometimes the step by step photo's have to go by the wayside and the family is lucky to get a fork, let alone a fab little garnish of parsley, to grace their plates. Decorating cakes, though, is what I love to do most. Sure, it can be quite stressful, and I've had my share of mishaps, but I try and learn from those, and move on.


I made this John Deere themed cake last week, complete with farm animals, to grace the little carrot cake cuppies. The tractor was made from Rice Krispy treats covered in fondant. The animals, corn and carrots were all fondant.


This was a red velvet bridal shower cake with an Italian meringue buttercream, complete with fondant bow and real red roses.


My little one turned 4 this summer and all she can think of day and night is Tinkerbell. So naturally, kidlet got what she wanted...



For a surprise birthday party I created a 2 foot long carved Miller Lite bottle out of chocolate cake, covered in buttercream and fondant. I hand painted the logo onto the fondant with food coloring.


A sweet little girl turned 2 and her very favorite little guy in the world is Elmo. This was also red velvet.


I made some little Elmo's to go with the cake, as well as her name out of fondant to top cupcakes that surrounded the cake.



Another wanted a bustier cake for his wife's surprise birthday party. This, too, was about 2 ft long. Covered in buttercream and the bustier fashioned out of fondant.


How I loved to make this vanilla bean cake with Italian meringue buttercream for a Marine Boot Camp graduate! All the stars and rope are fondant painted in an edible gold glaze.


There are many, many more. I don't always have time to snap a good photo, but I at least try to get something before it leaves my kitchen!

Thanks everyone, for following my too few posts... I appreciate all of you! I have some wonderful recipes coming up, so stay tuned!

Poached Pears- Eat Your Heart Out This Halloween!

Call me sick, call me weird, you can even call me gross, but don't call me heartless... I have a heart, really, I do. It just happens to be on my plate right now. Yes, another disgusting dish for the #GreatHallowTweet , the fabulous Halloween Bloghop originated and hosted by my friend Renee of Flamingo Musings.


I've always wanted to try poached pears. It seemed like a fabulous way to create inexpensive elegance for guests, with minimal effort. When thinking of ideas for the #GreatHallowTweet, this recipe came to mind when I noticed that ones of the pairs I had resembled a heart shape. I adjusted the recipe to the ingredients I had on hand, resulting in a bloody delicious treat I must say!

Poached "Heart" Pears
adapted from joy of cooking

1 c Merlot wine
1/2 c Grenadine
1 c sugar
2 peeled long strips of fresh lemon peel
2 Tbs fresh lemon juice
1 Tbs red food coloring
1 cinnamon stick
6 cloves, whole
3 medium pears

Combine the first 8 ingredients in a 2 qt saucepan and bring to a boil. Reduce heat to low and cover, simmering for about 5 minutes. Meanwhile, remove the stems of the pears and peel, slightly slicing off both the top and bottom of pears. I rounded the top a bit, giving it more of a "heart" shape look.

Add the pears to the saucepan and simmer for about 20 minutes. Keep turning the pears in the pan to distribute the flavor and color evenly, until they have reached a rich, deep, red. Remove pears gently from saucepan and let cool.

Remove the remaining cloves, lemon peel, and cinnamon stick. Let the remaining sauce simmer in saucepan until reduced by about 1/3rd (5-10 minutes), watching carefully so as not to burn.

Arrange cooled pears on a serving plate and "splatter" with "bloody" sauce. Serves 3.

Cobweb Meringues and the #GreatHallowTweet Halloween BlogHop

I need a maid. Try as I might, I can't seem to keep up. Everywhere I look in this house, cobwebs seem to be invading every little nook and cranny.


It seems like, just when you get the whole house all spiffed up for the fall festivities, the invasion begins. Subtle at first- a wispy flurry or two- a phenomenon of epic proportions that flocks to my home in herds...


Heee heeee.... herds of edible Cobweb Meringues that is. My fabulous friend Renee over at Flamingo Musings is the creator and Ghostess with the Mostest in charge of the #GreatHallowTweet Bloghop. Just click on any of the links in my right sidebar area that says Halloween Bloghop, and you will be able to hop on over to all of the ghoulishly delicious 18 participating blogs (link visible only if viewing my direct blog link here)!



My little cobwebs are a fabulous treat to make with your little goblins. They don't require much- just 3 egg whites beaten (in a grease free metal bowl) with 1/2 a cup of granulated sugar until stiff.


Fill a medium size pastry bag with the finished meringue, and then snip off the very tip of the bag. Pipe a small circle, followed by a sloppy scalloped circular pattern, and then another larger, scalloped circular pattern, trying to match up the points on each. Then, from the inner circle to just beyond the outer point, make a line. No need to be perfect... remember, our little goblins are never perfect, just ridiculously cute ;) Bake at 250F on a baking sheet lined with parchment paper for 40 minutes until dry and delicate. Remember, these are freakishly diet friendly, too!

Bread of the Dead

Here in the Southwest, the spooky spirit of Halloween lingers around for a spell as the macabre Mexican celebration of Dia de los Muertos is observed from October 31st through November 2nd. It is believed that during this time, the spirit of the dead return to visit their families who consider it a joyous time. They choose to hide their fears of death and beyond with a mocking, yet respectful, celebration that includes the building of altars and thoughtful preparation of special breads known as Pan de Muerto, or "Bread of the Dead".



I had saved this particular Bread of the Dead recipe from an article I had read in Sunset Magazine about 13 years ago (post without recipe is available in link). While some variations call for anise seed, this one is delicately spiced with nutmeg and cinnamon, of which I always keep fresh and grate myself, with the mellow flavor of my own homemade bourbon vanilla. The result is a mildly sweet, subtly spiced, warm, fluffy, loaf of bread that is lovely with a cup of warm cocoa.

Bread of the Dead
adapted from Sunset Magazine

1 pkg yeast
1/4 c warm water
1/3 c milk
1/3 c butter
1/2 c sugar
1/2 tsp salt
3 eggs, beaten, with 1 Tbs reserved for wash
1 Tbs Bourbon vanilla
3-3/4 c flour
1 tsp fresh ground nutmeg
1 tsp fresh ground cinnamon
2 Tbs sesame seed

In large bowl add warm water and yeast. Set aside. Cut butter into small cubes and place in small saucepan with milk until just barely melted, but yet you are able to touch without burning. Set aside.

Beat eggs well and add vanilla, milk mixture, sugar and salt. Then add that mixture to the large bowl with yeast mixture. Mix well.

Using 2-1/2 c of the flour, add the nutmeg and cinnamon and combine well. Add the dry flour mixture to the wet yeast mixture and stir well. Add another cup of flour and mix until dough starts to pull away from bowl a bit. Take the remaining flour and sprinkle on a flat surface. Scrape dough onto surface and knead with remaining flour until smooth and no longer sticky. NOTE: The amount of flour you need to add may depend on your method of measurement, and the preciseness of your measuring utensils.

Place dough in an oiled bowl, turning to coat. Cover with plastic wrap and place in a warm area to rise until doubled, up to 1-1/2 h ours. At that time, uncover bowl and lightly push down dough, letting rest 5 minutes. On a lightly floured surface, knead the dough to remove any air bubbles that may have formed. Form dough into a circle approximately 8" and place on a well buttered sheet pan. Cover loosely with plastic and let rise again about 30 minutes.

Uncover dough and brush with reserved 1 Tbs of beaten egg. Sprinkle loaf with sesame seeds. Then with a very sharp knife that has been dipped in flour, make a cut into the middle of the dough from one side to the other, about 1/2" deep.

Bake in a 350F oven until crust is caramel in color, about 30-35 minutes, depending on your oven.

The bread is fabulous served warm on its own, or with a touch of whipped cinnamon butter. Enjoy!

Espresso Coffee Cake, and A Way to Help Erika of The Ivory Hut

About 15 years ago my sister gave me a recipe for a coffee cake that was like no other I had ever tasted. It had been given to her by a client that had never written her name on the recipe card. Over time, clients come and go and her name was long forgotten. A unique coffee cake; it tastes exactly like that- coffee. Not the sugary, crumbly type that many of us have become accustomed to. It is a dense, moist, mildly sweet cake, that will make you appreciate the time you took to make it. It's also an opportunity to pull out the Espresso Machine and savor life, while around the table with friends.


Just yesterday I had the opportunity to be spotlighted by Elle on her newsletter Elle's New England Kitchen. Elle is a fabulous food blogger with insanely good food and a fabulous life I envy in New England- Check out her site. It's worth every peek you may sneak!


One of the questions posed to me by Elle was, "What do I find most enjoyable about blogging?" I responded, in part, with, "I've found that food bloggers, especially, have tender, giving hearts and will go to "grass-fire" lengths to help their fellow bloggers in need." Friends, that couldn't be more true than today, when our fellow food and photography blogger, Erika, of The Ivory Hut (also known as @ivoryhut on Twitter), lost her home in it's entirety last night due to fire. The food blogging community and Twitter friends have rallied together in the last 12 hours to put together a website with a paypal link to help Erika and her family in her time of need. While her family was not hurt, her family has lost everything, including her husbands prosthetic leg.

So I ask of you today, friends, family, follower's and first time visitors, to please take a moment to head over to this link to donate anything you can to help Erika and her family. Even if it is only $5, times that by the power of the internet, and you can help soften the blow that this devastating event has caused.

Despite the negativity that some say about the "online world", I'm so thankful, grateful, and blessed, to be a part of an international family of friends that social media has brought me. It's more than food. We're family, through thick and thin.

Espresso Coffee Cake

3 sticks UN-salted butter
1 c sugar
1 Tbs vanilla extract
2 eggs
1 c sour cream
2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 Tbs instant espresso (or instant coffee)
1 Tbs hot water
2 Tbs cocoa powder
1 Tbs sour cream

Cream together the sugar and butter until light and fluffy. You will see the batter go from a dark yellow to a light, lemony color (a well creamed butter and sugar are critical to a tender cake). Then add vanilla, eggs (one at a time, mixing well after each), and sour cream until well combined and fluffy.

In a separate bowl, stir together flour, baking powder, baking soda, and salt. In thirds, gradually add to butter mixture until well combined.

In a small cup combine the instant espresso (or instant coffee) with hot water.

Divide the batter into 3 separate bowls. In one bowl add the espresso mixture. In another bowl add the cocoa powder and 1 Tbs sour cream.

In a well sprayed non-stick bundt pan place the cocoa mixture evenly at the bottom. Follow with an even layer of the espresso mixture. Lastly, the layer of plain batter.

Bake at 350F for approximately 1 hour (depending on your oven) or until a cake tester comes out clean. Let cool in pan 10 to 15 minutes before inverting onto a wire rack to cool. Dust lightly with powdered sugar before serving.

Fresh Fruit Tart with Dark Chocolate and Pastry Cream

I have been known, a time or two, to give into a severe craving and make a beeline to the closest bakery available. It's usually late at night when, as much as I love to bake, can't quite convince myself that an hour of creating and a sink full of dishes is going to satisfy, and reward, my efforts.


One market I frequent always seems to have desserts on the higher end- you know, not just cream pies and spray painted confections. Quite honestly, here in the Arizona summers, a creme pie sounds less than appealing. If anything, nauseating.


One of the items I have tried and liked at that market was a fruit tart made with a pastry crust brushed in chocolate, a vanilla cream, and fresh fruit. While it was refreshing, some off the things I didn't care for was the heavy dose of sugar on the pastry- a huge crunch in every bite- and the glaze of unknown origin on the fruit itself. Oh, and the the $16.99 price tag was just a tad on the "don't you dare tell hubby you spent this much" side... Who, me..?


Thank goodness last week when the craving for this fruit tart hit, it was early enough in the day for me to think of how to recreate it more to my liking. While the recipe was inspired by my local Safeway bakery, the recipe I created on my own. A flaky puff pastry, spread with a premium dark chocolate, a thin layer of decadent pastry cream, with the best of the seasons fruit crowning the top.

Fresh Fruit Tart with Dark Chocolate and Pastry Cream

1 sheet of puff pastry, thawed in refrigerator
1 recipe Pastry cream (recipe to follow main recipe)
3 oz dark (bittersweet) chocolate, melted- I used Ghirardelli 60% Cacao
2 c strawberries, hulled and sliced
3 whole kiwi's, peeled, sliced down center and sliced into 1/2 circles
1/2 c blackberries
1/2 c blueberries
1/2 cup seedless blackberry preserves, heated in microwave for 15-20 seconds with 1 tsp of water

Place a 9" tart pan with a removable bottom onto a baking sheet. Carefully drape puff pastry into pan, cutting off excess at top. Dock the bottom of pastry. Bake for approximately 15 minutes at 400F, until pastry has risen slightly and is flaky. Remove from oven and let cool completely.

With an offset spatula, spread melted dark chocolate to within an inch of edge of pastry. Let cool.

Again with offset spatula, cover cooled chocolate with cooled pastry cream (recipe below).

In a decorative pattern, place sliced fruit on top of pastry. Brush fruit with blackberry preserves. Chill completely in refrigerator before serving. Serves 6 to 8.

Pastry Cream

1 c whole milk
1/4 c sugar
1/2 of a vanilla bean, split down center
3 egg yolks
2 Tbs flour
2 Tbs unsalted butter
1/8 tsp salt

In a small bowl combine the egg yolks and half of the sugar and whisk until the mixture turns a light yellow. Then add the flour and salt, mixing well. Set aside.

In a 2 qt saucepan place other half of the sugar, milk and vanilla bean on medium heat. When mixture begins to simmer well, take off of heat and carefully remove vanilla bean (dry and save for another use, such as vanilla sugar).

Very carefully and slowly add a small amount, about a cup, of the hot milk mixture to the egg mixture, constantly stirring, to temper the eggs making sure not to scramble. Once combined, add egg and milk mixture back to the pan over medium heat. Whisk the mixture constantly, making sure nothing sticks to bottom of pan. Bring mixture to the boil for about one minute, until mixture thickens. Turn off heat and add butter.

Place into a shallow pan to cool and cover with saran wrap so that a skin does not form.

Spiedies and summer memories

I have some fabulous memories of summertime growing up in New York. As a kid, our first hint of summer was when the Good Humor Ice Cream truck would start canvasing the neighborhoods, and the lot of us would scream at the top of ours lungs for him to stop. My favorite ice cream bar of all time was the Good Humor Candy Center Crunch. Somehow, I felt as if I had struck gold. Not only was I allowed to get an ice cream, but with the addition of this solid chocolate candy bar in the center, I felt extra special!

Summer also meant home grown tomatoes. My parent's loved to garden, and back there it seemed so much easier than here in Arizona. The soil was nutrient rich and dark. A huge turn from cement like red clay we have here.

My parents also loved to compete with the neighbors when it came to their tomato plants, especially who could grow the biggest. I remember one summer, about 1972, when the folks had my brother and I blow up red balloons and attach them to our plants. They had me pretend to water them while they took a Polaroid instant picture with one of those bright flash bulbs. Dad & Mom then had us run on down to the neighbors, boasting of our huge faux- 'mater plants, while they sat back laughing their tail ends off... We still crack up over it to this day!


But I have to say that for our family, in summertime, especially the 4th of July, meant one thing- Spiedies! Cubes of lamb, venison, beef or chicken are soaked in a vinegar, citrus and herb based marinade for a few days to a few weeks, then skewered and grilled over an open flame, and served on soft Italian rolls. They are a regional New York favorite, and about 26 years ago the Annual Binghamton Spiedie Fest was born.


While some may think it strange to marinade meats for a week or two at a time, it worked perfectly when using lamb or venison, removing any gamey traces, producing a tender, juicy end result. This here is my recipe, based upon family input and my childhood memories.

Spiedies

4 large bay leaves, coarsley crumbled
4 tsp oregano
5 cloves garlic, minced
3/4 c fresh lemon juice
1/8 c fresh lime juice
1/2 c good quality olive oil
3/4 c either red or white wine vinegar
1 tsp pepper
3 tsp kosher salt
3 lbs of either lamb, venison, beef or chicken- cubed
skewers
Soft Italian rolls

Combine all ingredients except meat in a large, sturdy Ziploc bag or bowl. Taste and adjust seasonings as necessary. Add meat. Let marinate at least 2 days, up to a week, in coldest part of fridge. Periodically stir ingredients. You will notice olive oil will slightly solidify. When ready to cook, remove from fridge and let come to room temperature before skewering. Grill to desired doneness, using caution not to overcook! If desired, bring remaining marinade to a boil for at least 7 minutes, and drizzle over spiedies. Enjoy!

Deep Fried Ice Cream

Hard to believe that May is already here and that Cinco De Mayo is tomorrow. There are always many celebrations out here with amazing food, fabulous margarita's, and deep fried ice cream for dessert!


Yup, ice cream- deep fried! Vanilla ice cream, rolled in cinnamon and sugar, then a crunchy coating of crushed cinnamon cereal, and deep fried a few brief moments until golden brown.

The first time I heard of it was when I moved to Phoenix 32 years ago. I was a bit confused by the idea- how could you fry something that was supposed to be eaten frozen? Actually it's rather easy with a bit of prep and organization.




Something deliciously sinful happens in your mouth when you bite into this warm, honey drizzled, crispy, cinnamon- crunch coated vanilla bean ice cream. I can't quite explain... you'll just have to take a bite for yourself and see...

Deep Fried Ice Cream

2 large scoops Vanilla Bean ice cream
1/4 c sugar
1/2 tsp cinnamon
1 c cinnamon crunch cereal, crushed
Honey, to drizzle
Whipped Cream, to top
Vegetable oil, about 3" deep

Scoop out ice cream and place each scoop onto a cookie sheet, sides not touching, freezing again until nice and solidly frozen.

Mix together cinnamon and sugar. Roll each scoop of ice cream into cinnamon-sugar mixture until well coated. Immediately roll and coat ice cream in cereal, gently packing cereal crumbs into the ice cream. Re-freeze for about 30 minutes.

Remove from freezer and place one coated ice cream onto a slotted spoon. Gently place ice cream into hot, 375 degree oil for approximately 10 seconds (or less) until golden brown on all sides. Remove and drain quickly on a paper towel.

Place ice cream in a serving dish. Drizzle with honey, and top with whipped cream if desired. Serves 2.

These can be easily prepped in advance, freezing immediately. Deep fry as wanted!

More Than Whole Wheat Pancakes

My sister Lindsey and I have a huge distaste for store bought pancake mixes. We've always made buttermilk pancakes from scratch for our kids. They taste amazing. We know exactly what goes in them, and can pronounce every ingredient in them without a college degree.



Last year I had come across a whole wheat buttermilk pancake that was actually quite good. It was around the time of my Get Fit Challenge, and even though whole wheat is quite healthy, I felt I needed to adapt the recipe to make it fit in with the nutritional direction I was going in.


So I swapped out some ingredients with a few delicious ones I have fallen in love with. Agave Nectar has become my go to sweetener in place of honey for almost everything. It doesn't give a spike to your blood sugar like honey does, making it a great substitute if you are a diabetic.


Greek Yogurt has got to be just about the best thing ever created, and is an amazing swap for buttermilk in these pancakes. If you've never tried it before, you must. Rich and creamy, even the non-fat version will make you do a double take, making you wonder if you accidentally picked up a full fat version.



Now, I've never been one much to drown my pancakes in maple syrup. I prefer a simple dusting of powdered sugar and some orange marmalade...sometimes peanut butter. I just prefer the fresh taste of a fluffy home made pancake with a touch of sweetness- and fluffy these are, which can be difficult to come by in a whole wheat pancake.


It's unusual to find a whole wheat pancake that is not only nutritious, but delicious and kid friendly as well. This recipe may just find your kiddos waiting impatiently for theirs...

More Than Whole Wheat Pancakes

1 c whole wheat flour
2 tsp baking powder
1/2 tsp kosher salt
2 Tbs Agave Nectar
1/2 tsp vanilla extract
1 Tbs olive oil
1/2 c skim milk
1/2 c non fat Greek yogurt
2 eggs

In a small bowl blend together the whole wheat, baking powder, and kosher salt. Set aside.

In a large bowl whisk together the agave nectar, vanilla extract, olive oil, skim milk, Greek yogurt, and eggs.

Stir in the whole wheat mixture until just combined. Do not over mix.

Pour approximately 1/4 c batter onto medium hot non stick griddle, slightly buttered. When batter bubbles slightly and looks a little dry around the edges, flip and cook on other side until pancake has risen and is nicely browned.

Makes approximately 7 pancakes (4").