Pumpkin Biscotti

Confession: I bought more canned pumpkin. I know, I know – after the cookies, granola and scones you think I’d be done. But I’m only just beginning! I’ve got to fuel my pumpkin addiction.

When I told B I had more pumpkin he literally groaned. When I told him I was thinking of making some pumpkin sheet cake or a pumpkin roll and he seemed less than enthusiastic, I knew I had to stray from my traditional baked goods. And when he asked, “Can you just make something not too sweet that I can have with my morning coffee?” I knew that a pumpkin bundt with cream cheese filling was probably out of the question.

Enter – pumpkin biscotti. I knew they’d be perfect – not just for B (he loved the chocolate pistachio biscotti I made), but also for my parents who would be in town visiting.

And they were. Crunchy but not too hard (pumpkin makes everything somewhat soft), sweet but not too sweet – they were just what the pumpkin doctor ordered … now what to do with the rest of that pumpkin ? 🙂

breakfast - pumpkin biscotti - i crashed the web

Pumpkin Biscotti (modified from here)

Here’s what you need:

  • 2 1/4 cup flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. allspice
  • 1 tsp. ground ginger
  • 2 large eggs
  • 1 1/2 cups brown sugar
  • 3/4 cup canned pumpkin puree
  • 1 Tablespoon vanilla extract
  • 1/2 cup slivered almonds
  • 3/4 cup white chocolate chips

Here’s what you do:

  1. Preheat the oven to 350. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine flour, baking powder and salt. Set aside.
  3. In a large bowl, beat eggs, brown sugar, pumpkin and vanilla. Mix in cinnamon, nutmeg, allspice and ginger until thoroughly combined and somewhat thicker. I used my KitchenAid and let it all mix for about 2-3 minutes.
  4. Add four mixture into pumpkin/egg bowl and mix on low speed until evenly distributed.
  5. Using a spatula or large spoon, add in almonds and white chocolate chips.
  6. Now it’s time to make your logs! Divide dough into quarters. On a baking sheet lined with parchment paper, shape portions into logs, about 8-10 inches by 2-3 inches.
  7. Bake at 350° for 25-30 minutes or mostly hard. Remove logs to a cooling rack and cool for 3-5 minutes.
  8. Keep the oven on! After the logs are cool enough to handle, transfer to a cutting board and cut each log into 1/2 inch slices on a diagonal.
  9. Bake the dough again! Take the slices and place with the cut side face down on baking sheet. Bake for 5-8 minutes on each side until hardened. I took mine out after about 15 minutes total (7ish min on each side) because I like my biscotti a little softer.

Enjoy! They make a great breakfast addition or snack. Or dessert before your half marathon (yes I had 1-2 before our half marathon last week).

pumpkin white chip biscotti | i crashed the web

Chocolate Pistachio Biscotti

I’m Italian. You wouldn’t know it by my name, or really how I look — but I swear, I grew up in an Italian household with an 100% Italian mother. For better or for worse, I still find meals without pasta or bread, incomplete. And I can’t stand a canned or jarred tomato sauce that isn’t homemade (I think it tastes like catsup. And I hate catsup!). BUT I do love nearly all things Italian – including biscotti (or as my mom says, “biscott”) – which is why when B and I got invited to a friend’s house during the Feast of the Assumption Celebrations, I decided to bring some homemade biscotti (and Peroni).

I can’t take full credit for this recipe idea. B’s mom has been making biscotti for years and sent them to her kids as part of finals-studying care packages. She made a few different kinds, but one of B’s favorites was always the chocolate pistachio. I didn’t get to ask her for the recipe, but I saw a few recipes online (including one that used cinnamon) and20 thought I’d try a recipe of my own. The verdict? A hit. B loved them! And I may be snacking on some as I write this post.

chocolate pistachio biscotti ~ i crashed the web

Chocolate Pistachio Biscotti

(Modified from this and this)

Here’s what you need:

  • 1/2 cup butter, softened
  • 1 c plus 1 tablespoon sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups flour
  • 1/3 cup baking cocoa
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 cup mini semisweet chocolate baking chips
  • 1/2 cup pistachios

Here’s what you do:

  1. Preheat oven to 350.
  2. Combine the flour, cocoa, baking powder and cinnamon and set aside.
  3. In a large bowl, mix butter and 1 cup sugar until fluffy and creamy.
  4. Add eggs and beat well. Mix in vanilla.
  5. Add flour mixture, 1/3 at a time, and mix well. The dough will be very sticky and you may need to mix for a few minutes until it’s all thoroughly combined.
  6. Mix in the mini chips and pistachios.
  7. Divide dough into quarters. On a baking sheet lined with parchment paper, shape portions logs, about 8-10 inches by 2-3 inches. Sprinkle logs with the remaining tablespoon of sugar.
  8. Bake at 350° for 20-25 minutes or mostly hard.
  9. Remove logs to a cooling rack and cool for 3-5 minutes. Keep the oven on! After the logs are cool enough to handle, transfer to a cutting board and cut each log into 1/2 inch slices on a diagonal.
  10. Bake the dough again! Take the slices and place with the cut side face down on baking sheet. Bake for 5-8 minutes on each side until hardened. I took mine out after 5 minutes on each side because I like my biscotti a little softer.
  11. Cool and enjoy!
Maybe these should be called "double chocolate pistachio biscotti" because of the mini chips AND cocoa?

Maybe these should be called “double chocolate pistachio biscotti” because of the mini chips AND cocoa?

chocolate pistachio biscotti ~ i crashed the web

Shape the dough into four balls, which you’ll shape into logs

chocolate pistachio biscotti ~ i crashed the web

Enjoy!

chocolate pistachio biscotti ~ i crashed the web

Or share with friends 🙂 I promise they’ll enjoy!

Running and Feasting – Another Fun Weekend in the CLE

Any weekend recap post that includes “running” and “feasting” in the title has to be a good weekend, right? I mean, what else is there?

Here are some highlights from the weekend.

Okay, the weekend may have started with a little bit of working late. But check out the view from our office as the sun sets – how gorgeous is that?

working late sky

AND I still got out in time to enjoy some patio beverages. I know summer is coming to an end so I am savoring all the remaining patio days!

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B and I went for an 8 miler on Sunday. And it was a beautiful day! I love days like this:views on running

And I got to try out some of my new running gear! Like the hot orange shorts? (please ignore the orange lighting in my hallway)
new running clothes

After our run we headed to the West Side Market to pick up some fresh veggies, chicken and a snack (or two). We made sure to stop at Ohio City Farm to get some SUPER local produce, including a huge yellow squash (which prompted B to say, Do you even know what to do with that?).

west side market ohio city veggies

Check it out – it’s Ohio City Farm! Their stand is open next to the West Side Market on Sundays.  They also have a CSA which I want to try – the program goes to support the refugees who live in Cleveland work there. I highly recommend you stop by their location on your next visit to the market.

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Sunday included a short recovery run and some more weightlifting at the gym followed by Nike Training Club activities. And some baking. Because Sundays and baking seem to go hand-in-hand don’t they?

homemade biscotti! (recipe posted soon)

And while I was baking I caught the movie, Something Borrowed, on TV. Which was pretty awesome because I read the book years ago and forgot that they had made it into a movie. Who doesn’t like baking AND a chick flick? (PS – I think Kate Hudson plays the same character in nearly every movie)

B and I were also invited to my City Advocate friend Laura’s house in Little Italy to celebrate the Feast! So Sunday afternoon we hopped on the bus and found ourselves in the crowded streets of Cleveland’s Little Italy neighborhood. One of my favorite festivals in Cleveland is the Feast of the Assumption. I ❤ everything Italian and it’s probably the one festival where I could (and try to) eat everything in sight. Give me a cannoli, gelato and some Italian sausage and I’m a happy girl 🙂

The Feast!

Laura even had green, white and red-themed food at her house!  (not pictured – her delicious green white and red flatbread and pasta salad)

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Laura is awesome. The veggies came from her CSA and the basil was from her patio herb garden!

We still of course had to stop for a meatball sub on the way back.

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B bought this. But he graciously let me have a bite.

And that was it! How was your weekend?  Some questions for you: (and my responses in italic because I know you’re dying to know even more about me) i’d love to hear about you!

  • What’s your favorite type of ethnic food? My favorite – Italian! And then sushi, Mediterranean, and Vietnamese tied for second. 
  • Least favorite type of ethnic food? English. Or German. Or Irish. Not a fan of any of those foods! 
  • Do you go to cultural celebrations in your city? Which ones? We most frequently attend the Feast, Oktoberfest and then the Irish festival. See above for my thoughts on the food at the other festivals 🙂
  • Do you have any Sunday or weekend routines? Lately my Sundays have involved waking up somewhat early and then lifting weights and baking/watching a girly movie while B is at softball. I could get used to that!
  • Do you have any idea what type of squash that is?