Pumpkin Biscotti

I’ve been wanting to make biscotti and scones for awhile now. Not long ago I made some delish blackberry scones.

Today I tried the biscotti.

I used a recipe from Simply Recipes dot com. I did substitute Splenda for sugar, and whole wheat flour for white.

Here’s my adapted version of the recipe:

Pumpkin Biscotti

  • 2.5 C flour
  • 1 C sugar substitute
  • pinch salt
  • pinch ginger
  • pinch cloves
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 C pumpkin puree
  • 1 teaspoon vanilla extract

Do this: Preheat oven to 350. in a large bowl sift together all dry ingredients (flour through baking powder); combine well. In a separate bowl, whisk together eggs, pumpkin and vanilla until combined. Add wet ingredients into dry and mix. Dough will [definitely] be crumbly. Knead the dough with your hand and form a log. Place onto a greased or parchment-lined baking sheet. Bake at 350 for about 25 minutes.

Remove from oven and let cool for about 15 minutes; drop oven temp to 300.

Cut biscotti into about 1 inch pieces and put back in oven for an additional 15-20 minutes. If you wish the biscotti to be hard, let set out over night – I recommend this; otherwise they are soft and a bit chewy, not really like biscotti!

Drizzle with chocolate, if you so desire!

Enjoy!

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Christmas Baking from Other Blogs

I could scour the internet a l l d a y l o n g just looking at all the beautiful, tastey creations some people make! Yum!

I went pursuing and made a list of some I’d like to try this Christmas season. We’ll see how it goes!

Gingerbread Pancakes – Dashing Dish

 

The Neely’s Gingerbread Cookies (Piggies)

Hungry Girl’s Peppermint Fudge

Candy Cane Biscotti – Tracey’s Culinary Adventures

No Bake Gingersnap Snowballs – Sweet Treats & More

Homemade Peppermint Oreos – The Girl Who Ate Everything

Healthy Pumpkin Spiced Cookies – The Whole Living Blog

No Bake Double Chocolate and Prune Energy Bars – Eat Good 4 Life (I’ll sub dates for those pesky prunes!)

Layered Peanut Butter Bars – Betty Crocker

 

pumpkins and puppies

Once upon a time, I won my first ever giveaway!

One of my favorite bloggers, Christi, from Love From the Oven gave me this great box of amazing fall goodies!

picture courtesy of Love From the Oven

I don’t even know what to do with it all! I haven’t been home one night this week so I haven’t had any time to bake or even think about baking. But soon, my friends, you will see these goodies being used in a yummy, tasty, treat!

I did open the marshmallows and try them between two graham crackers and some chocolate chips… you know, a s’more.

Uh, tasty. Better than your regular, ole s’more!

Until then, check out these Pumpkin Show pictures:

THE largest pumpkin pie

My friend eating some potato chip fries (or something like that)

 

 

 

Now be prepared to see the cutest dog ever:

look at that face!

 

I gave her a new toy - a mini M &M tube...

 

too much playing!

pumpkin spice granola

This recipe will knock your socks off.

It probably is a bad idea to eat too much of it before going to boot camp at the gym…

…I’ll let you know in an hour…

You know when it is a good idea to eat a lot of it?

Any chance you get (besides before boot camp).

Enjoy.

Pumpkin Spice Granola [My recipe]

  • 1 1/2 C oats
  • 1 1/2 C puffed rice (or wheat)
  • 1/4 C chopped walnuts
  • 1/4 C chopped pecans
  • 1/4 C raisins
  • 1/4 C dried cranberries
  • 1/2 C pumpkin
  • 3 T sugar free maple syrup
  • 3 T applesauce
  • 1 t pumpkin pie spice
  • 1/4 C chocolate chips
Do this: Preheat oven to 325. Line a baking sheet with a Silpat or parchment paper; you can also just give it a good spray of non-stick spray, if you prefer.
Combine oats, puffed rice, nuts, raisins, and berries. In a separate bowl, combine pumpkin, applesauce, maple syrup, and pumpkin pie spice. Mix well.
Pour wet mixture over dry and combine until evenly coated. Spread mixture evenly on baking sheet.
Bake for about 45 minutes, stirring regularly.
Remove from oven and let cool. Mix in chocolate chips.
Indulge.

my most perfect pancakes.

pumpkin power pancakes

First get yourself some Grainberry Pancake and Waffle Mix. It’s fantastic.

Take about a cup of that, 1/2 c oats and 1/4 cup flaxmeal with half a scoop of protein powder.

Add one egg and 1/2 c pumpkin. Throw about 1 – 1.5 c almond milk in the mix. Stir really well.

Add some cinnamon and mini chocolate chips and then slap onto a low-heat skillet and take your time cooking.

Really, take your time – I was folding clothes, writing this post, eating pancakes and washing dishes all while making these.

Slow and steady (on low heat) really does win the race.

mmm, yum.

Another tip for perfect pancakes: wipe off skillet between pancakes with a wet dish towel. Trust me.

 

 

Chai tea and pumpkin syrup.

Chai has been a favorite drink of mine for awhile. I’ve looked for a homemade recipe, but up until now everyone calls for cardamom and I just can’t seem to find it at the local Kroger.

Here’s one that does not!

Chai Blend [adapted from (Never Home) Maker]

  • 3/4 C black tea (I used TJ’s Cinnamon Vanilla Black Tea and English Breakfast)
  • 2 t cinnamon
  • 2 t ground ginger
  • 1/2 t ground cloves
  • 1 t ground nutmeg
  • 1/4 t black pepper
Do this: Mix all ingredients and combine with water. I use about 2 teaspoons for cup of water – you can add to your own taste!
Pumpkin Spice Syrup [from Sugarcrafter]
  • 1 & 1/4 C Water
  • 1 & 1/4 C sugar (or Splenda)
  • 2 T cinnamon
  • 1/2 t ground cloves
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • 2 T pumpkin puree
Do this: Simmer water and sugar, until sugar is dissolved. Add the rest of the ingredients and simmer for about 5 minutes. Pour into jar or bottle.

Our Friend, Fiber.

Friends – I have two things to say.

1) I’m home on a Friday night because my stomach is going nuts. I wish you could hear all the sounds it is making. Quite noisy, this little guy. Really, I haven’t had any stomach issues since my surgery, almost a year ago. I don’t think I’ve talked much about that surgery on here, but let me tell you… My body was insane. The day I went to the hospital I thought I could be in labor. No, I wasn’t pregnant and I didn’t think I was, I just imagine that’s how bad those dang contractions hurt.

Anyway, my stomach was always screwy up until that surgery and then has been pretty solid ever since. Until tonight. Yuck. But nothing terrible, mostly just grumbly/noisy.

At least the Reds are on to keep me company.

2) I haven’t been giving many healthy tips to you. My apologies. Get ready to be flooded by some info about my friend, fiber. Maybe that’s the reason for my crazy stomach… But fiber is our friend! Har har.

FIBER [Info from Women’s Health Mag]

It’s the indigestible part of plants. You’ll find it in veggies, fruits, nuts, legumes, beans; added to yogurt, grains, soy and milks.

Women’s Health Magazine reports a study that shows women who increased their fiber intake from 12 to 24 grams a day absorbed 90 fewer calories than those that did not!

“High-fiber fare can help you stay out of the spike-and-crash cycle some high-carb foods can create.”

Recommended daily amount for women is 25g, but most of us are getting only 14.

Drink lots of water while getting your fill of fiber!

You can get too much – 50+ grams and you’re headed down the wrong path where the fiber starts absorbing vitamins and minerals.

Eating enough fiber has been linked to reducing diabetes, risk for breast and colon cancers and risk for colon disease.

[This information is not my own. Again, it is from the writers of Women’s Health Magazine.]

And finally. Try this recipe, ok? I don’t think it has much to do with fiber, but it’s fantastic. I can’t stop noshing on this stuff:

Pumpkin Granola Bars [Adapted from Two peas & their pod] (err … chewy – yet delicious – granola, in my case.)

  • 3 C Rolled oats
  • 1/4 C Flaxmeal
  • 1/2 t Salt
  • 1/2 t Cinnamon
  • 1/4 t Nutmeg
  • 1/2 t Pumpkin pie spice
  • 1/4 C Applesauce
  • 1/8 C Honey
  • 1/2 C Pumpkin puree
  • 1 t Vanilla
  • 1.5 t Chia Seeds
  • 1 C Chocolate chips*
Do this: Preheat oven to 350 and spray an 8 x 8 pan; set aside. In large bowl, mix oats, flax, salt, cinnamon, nutmeg and pumpkin pie spice. In small bowl, mix applesauce, honey, puree, vanilla and chia seeds. Stir until well combined and then mix well with dry ingredients. Add chocolate chips*. Press into prepared pan and bake 30-35 min.
*I used some chocolatey date pieces. These were the outcome of a messed up attempt at Fudge Babies by Katie. Mine didn’t stick together so I have a bag of delicious crumbles! They worked great in place of the chocolate chips, and add more nutrients to the bars! Perfect!

I ate it this morning with yogurt, strawberries, banana, and blubs. Delish, indeed.

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fall!

It’s true. I’m getting excited for fall!

I went on a long trail run yesterday, so today I’m taking the day off!

“Taking the day off” is always a hard concept for me… I know it’s good for my body, but I feel lazy. Plus, that’s 2 hours where I am more apt to eat. Lame.

I did just have some pudding with chocolate chips and animal crackers. Indulge, I did. Yum.

Chocolate pudding does not equal fall.

Pumpkins and cinnamon = fall.

Here are some yummy recipes I may or may not try over the next few months:

Boo Turtle’s Candy Cane Bark

Pumpkin Scones with Cinnamon Frosting from Love & Olive Oil

Pumpkin Pancakes from Raspberri Cupcakes

MADE’s Pumpkin Cinnamon Rolls

Pumpkin Cookies with Caramel Frosting by Let’s Dish

Munchkin Munchies’ Halloween Mix

Pumpkin Granola by Two Peas & Their Pod

Pumpkin Carrot Bars by FitSugar

Carrots ‘n’ Cake’s Pumpkin Oatmeal Muffins