This morning, I was looking for another recipe to take to a gathering this afternoon. Rodelle Brownies (they are already posted on the blog) was already in the oven to take, but I wanted something else and since we received a little rain and dark skies this morning, it seemed appropriate that something pumpkin should be made. I googled Pumpkin Biscotti and this recipe sounded just perfect. It turned out great and was so easy. Have enough pumpkin puree left to make another batch and place in the freezer for next weekend when I can take it to a tea.
4 tables softened butter
2/3 cup granulated sugar
1 1/4 teas pumpkin pie spice
3/4 teas ground cinnamon
1 1/2 teas baking powder
1/2 teas salt
1 large egg
1/2 cup pumpkin puree
2 cups flour
2/3 cup chocolate chips (when the stores begin to get in the cinnamon flavored chips, I will use those instead)
1/2 cup chopped pistachios
Sugar for topping
Preheat oven to 350. Line a baking sheet with parchment paper or very lightly grease the baking sheet (about an 18″x13″ sheet)
In a medium size bowl, beat the softened butter, sugar, spices, salt & baking powder until smooth.
Beat in the egg and pumpkin puree.
Putting the mixer on low speed, add the flour, incorporating until mixed well.
Add the finely crushed pistachios and chocolate chips to the batter and stir them in well.
Mixture will be sticky.
Divide dough into 2 halves and place on baking sheet. With a little flour on your hands, shape each half into a football shaped log. About 1/2 -2/3″ thick.
Sprinkle a little sugar over the top of each half and place in preheated oven for about 25 minutes. Remove from oven and reduce oven temp to 325. Let biscotti stand for about 5 minutes then using a serrated knife, cut biscotti into 1/2″ to 3/4″ slices diagonally and place each slice down flat on one side. Return to oven and leave in about 10 minutes. Remove from oven, turn over each slice and bake again for about 10 mins. Turn oven completely off, leaving the door ajar and leave the biscotti in to cool completely in oven.
Biscotti can be frozen after completely cooled or stored in airtight container for about 4-5 days.
*taken from King Author Flour recipes
Years ago when I lived in Corpus Christ, TX, one of my favorite dessert memories was from Luby’s Cafeteria. Sometimes, when we would go, they would have a cinnamon apple topped cheesecake. It was delicious and so different from other cheesecakes. Very creamy and the flavor combination of apple, cinnamon with the cream cheese was just awesome. On the back cover of Nov 2016 Taste of Home I found a recipe that resembled that wonderful memory.
It was so much fun to make up a recipe today for our friends coming over tonight from church. I have always wanted to try this and I figured before my first heart attack or before all the butter and cream cheese went to my head and caused dementia, I needed to do this. Just finished putting the final touches on it and I can’t wait until we cut it tonight. Randy and I have set a new world record this week for us. Do not ask me why, but we have not had dessert in 4 nights. I do not count the Hershey with Almonds bar I ate last night as dessert. and..he doesn’t count scraping out the last of the Blue Bell Pumpkin Spice Ice cream out of the container as dessert. Those are just things that we eat to clean up the freezer and cabinets.
Today was the last Wednesday that some precious lady’s met in our home for Bible Study. The study was a 6 week study and since it was Fall, I tried to bake something pumpkin each Wednesday. Today I knew that these pumpkin scones would make the perfect treat for our last study. Served with butter and apricot jam, they were a hit. My sweet Shannon, who had sent me packets of flavored sugar a few weeks back, had sent multiple flavors of sugar. So today, before baking I sprinkled on the Salted Caramel and that added to the already delicious flavor.
For years, my mom used to come over on Halloween to bring popcorn balls and caramel apples for our kids before they left to go Trick or Treating. Of course, I usually had half of them eaten by the time they kids got home. This year, I decided to make popcorn balls. I remember thinking that when my kids are grown and have kids of their own, I will have all the time in the world to continue the tradition of making caramel apples and popcorn balls. Well, I have to admit it has taken me….well, lets put it this way, our oldest grandchild is 17 today and this is the first year I have made popcorn balls. The sad thing is, Jaden will already be gone with his friends to head to downtown Phoenix to go to a Haunted House. Well, I hope when he gets down there with his friends, he will think to himself, “oh man, what am I doing here, I could be home having a popcorn ball that my Nana made me?” That will show the little whipper snapper. Who knows, it might be another 17 years before I attempt making them again. Maybe Jaden’s kids will enjoy them. Surely I will have more time then to make Halloween treats. Before I post the recipe, I have a concern that I need to share. A concern and a question. If any of you out there are missing a teaspoon, would you please private message me. Don’t embarrass me by commenting on here that you wondered what happened to that 8th spoon that goes with your dinnerware. It happened yesterday at church, of all places.
ast night we were invited to some friends who live across the street from us to play cards. Patti had just returned from Texas and while there she ate this amazing dessert at their kids house. She made it for us last night and oh my gosh, it was some of the best dessert I have ever had. You need to believe me when I say that this layered dessert is a winner. Thanks Patti for sharing it with us last night and then sharing the recipe today. Wasn’t even mad that you beat me at cards after having some of this great dish.
We are so excited to have friends coming in from California who have become like family. When we began to plan when they could come, I immediately knew what we would be having for dinner their first night here….chicken fried steak! So after deciding on the main course, and knowing the only things you MUST have with the steak is mashed potatoes, black eyed peas/green beans, we didn’t spend too much time on the side dishes. Looking through different recipes, I remembered that not only is German Chocolate cake is Randy’s favorite cake, it is also one of theirs. So I decided to make one. This one is a little different from the original. Because the homemade cake is so light, it doesn’t hold up well to what I wanted to do, so I used the Betty Crocker, pudding included German Chocolate cake mix and made it in a glass pyrex 9×13. When it was baked and still warm, I poked holes with the handle of a large wooden spoon so the homemade German Chocolate frosting could seep into the cake. This gives the cake such a gooey-gooey texture and allows for the coconut-pecan mixture to ooze through out the entire cake. Then, of course to cover up the holes, what does one do? Well, one makes homemake chocolate frosting to drizzle over the top of that. And to top it off, we will have a side dish of Blue Bell Homemade Vanilla, sitting ever so lovely beside it.
