I’ve been feeling a bit under the weather for the past few days, and unfortunately I haven’t had the energy to bake any new treats. So instead of posting a recipe today, I thought I would “treat” you to a photo of a beautiful Alaska October sunrise.
It sure is looking very Fall-like around here. The leaves are changing color at a rapid pace, and falling off the trees even more rapidly. There is a distinct chill in the air every morning now, and the temperature only warms up into the low to mid 50′s during the day. Even though the calendar shows that Autumn is still a week away, I’d say it has definitely already arrived here in Alaska.
What better way to celebrate the arrival of Fall, than with Pumpkin recipes!!! For my first pumpkin recipe this season, I decided to make this delightful Chocolate-Dipped Pumpkin Spice Biscotti. This is the first time I’ve attempted to make biscotti, and I was quite surprised at how easy it actually was. I only needed two bowls to mix the ingredients in, one for the wet ingredients and one for the dry, and everything could be combined together by hand. The scent of pumpkin and spices filled the air as I mixed the ingredients together, and my kitchen smelled like a pumpkin patch while the biscotti were baking in the oven. It was wonderful!! I decided to dip the ends of the biscotti in melted chocolate, just to add a little something extra. I’m currently dunking one of these crisp little biscuits in my morning coffee and munching away on it, and I must say – it tastes very yummy!
The weather forecast is calling for another wind storm to hit our area this evening, and the wind is expected to continue blowing through Sunday. They say wind gusts could reach up to 100 miles per hour again. I’m hoping our trees don’t blow down and our electricity stays on, but I think I’d better make a trip to the store to stock up on batteries, ice, and non-perishable food – just in case.
Have a wonderful weekend everyone!
2 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
3/4 cup pure pumpkin puree
1 teaspoon vanilla extract
2 tablespoons canola oil
Dipping Chocolate ingredients:
1 cup semi-sweet chocolate chips
4 tablespoons butter
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease a cookie sheet, or cover with parchment paper.
In a large bowl, combine flour, sugar, baking powder, salt and pumpkin pie spice. Set aside.
In a medium bowl, mix eggs, pumpkin, vanilla and oil with a wire whisk until smooth. Add mixture to dry ingredients and stir until combined.
With floured hands, divide dough in half and form two logs lengthwise on the cookie sheet; approximately 15 inches long and 2-3 inches wide. Leave a little space between logs and sides of cookie sheet.
Bake for 25 minutes. Remove from oven and let cool for about 10 minutes on the cookie sheet. Reduce oven temperature to 300 degrees.
Move logs to a cutting board and slice into 1 inch slices. Lay slices on their sides on the cookie sheet.
Bake for 10 minutes. Turn slices over and bake for an additional 10 minutes, or until biscotti are crisp and start to brown.
Remove biscotti from oven and place the slices on a wire rack to cool completely. Dip ends of biscotti in chocolate; if desired. (instructions below)
Dipping Chocolate Directions:
Place chocolate chips, butter, and corn syrup in a microwave-safe bowl. Microwave for 20 seconds, stir, then microwave for another 20 seconds. Add vanilla extract and stir until blended and smooth.
Dip one end of biscotti in chocolate. Place on waxed paper and let sit until chocolate sets.
Makes approximately 20 biscuits.
Filed under: Baking, Biscotti, Recipes | Tagged: Alaska, Autumn, Baking, biscotti, biscuit, blog, breakfast, chocolate, chocolate dipped, coffee, Dessert, Fall, food, homemade, photo, pumpkin, pumpkin spice, Recipe, wordpress | 11 Comments »
It’s a picture perfect day here today. Current temperature is 36 degrees, and the sky is blue.
And, even though the temperature is in the 30′s, you can still find Canadian Geese hanging out in the area. I guess they’re not in too big of a hurry to leave Alaska.
The snow is creeping further down the mountains, and we’ve had to say “goodbye” to 50 degree weather. Our high temperatures have only been around 47 degrees.
Hope it’s warmer in your neck of the woods.
I hope you’re not getting tired of Fall-themed recipes, because this is one recipe you don’t want to miss.
During this time of year, I love anything with pumpkin in it – pumpkin pie, pumpkin pudding, pumpkin muffins, and the list goes on and on…
But throw chocolate into the mix, and I’m one happy camper.
These Pumpkin Chocolate Chip Squares are loaded with chocolate, and I mean loaded! A whole 12 ounce package of chocolate chips gets baked into these luscious, moist pumpkin squares, and the result is nothing short of amazing.
If you only make one Fall-themed dessert this season, I would recommend trying this one. You won’t be disappointed.
2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
¾ teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup pumpkin puree
12 oz. semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan.
In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. Set aside.
In a large bowl, cream butter and sugar with an electric mixer on medium-high speed until smooth. Beat in egg and vanilla extract until combined. Beat in pumpkin puree.
Gradually add in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake for 35 to 40 minutes, or until edges begin to pull away from sides of pan and a toothpick inserted near the center comes out clean.
Remove to a wire rack and cool completely in pan.