Thursday, January 26, 2017

Pumpkin Spice Biscotti

Yield: Makes About 16 Biscotti
Prep Time: 20 mins
Cook Time: 42 mins...

Roasted pumpkin and spices combine to make this tasty fall inspired biscotti.


1/2 Cup Pumpkin Puree
(Canned Or Roasted Fresh As Described Above)
2 Medium Eggs
2 Tablespoons Softened Butter
1 Teaspoon Pure Vanilla
2 1/2 Cups All-purpose Flour
1 Cup Sugar
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Ground Cinnamon
Dash of Ground Nutmeg
Dash of Ground Cloves
1 Cup Toasted Coarsely Chopped Walnuts


Preheat oven to 350 Degrees F.
Stir together the flour, sugar, baking powder, and spices in a bowl.
In a separate bowl, whisk together the pumpkin puree, butter, vanilla and eggs.
Pour the pumpkin mixture into the bowl with the flour and stir until combined, then fold in the walnuts.
Lightly grease a baking sheet, or use a silicon tray liner.
Flouring your hands as needed, form a log about 14 inches long and 6 inches wide. (I flatten mine out a bit so it is almost square on top.)

Bake for about 30 minutes or until the loaf is light brown and the top is just firm to the touch.

Cool the biscotti for 15 minutes, and then using a serrated knife cut into 1/2 inch slices.

Reduce the oven heat to 300 degrees F.

Lie the slices flat onto the baking sheet and bake an additional 7 to 8 minutes until one side is light brown.

Turn the slices and bake an additional 5 minutes.

Wednesday, January 25, 2017

Homemade Chili Mix

Chili is perfect for days like this.  It's cold outside,  and a nice bowl of chili can warm you up in no time.  I know,  I know!  It's not Italian food.  But my family love to come home to chili after a long day.  And the aroma of homemade chili makes you smile (and hungry).
I want to share the chili mix I use,  so if you run out of the store bought one,  or you want to try something different here a homemade mix. 
Ingredients (equivalent of two store bought chili mixes(
1/4 cup all-purpose flour
4 teaspoons chili powder
1 tablespoon crushed red pepper
1 tablespoon dried minced onion
1 tablespoon dried, minced garlic
2 teaspoons white sugar
2 teaspoons ground cumin
2 teaspoons dried parsley
2 teaspoons Kosher salt
1 teaspoon dried basil
1/4 teaspoon ground black pepper
You can make ahead,  put it in a tightly sealed ziploc bag and keep it in a dark dry place.  This way the flavors will mix and the chili mix will be stronger.  Keep no longer than 2 months.