Pumpkin Chocolate Biscotti

Here is a scene that may look familiar to one seen in MGNN (MegGoesNomNom) last week (peep it: here). Remember last week I made Pumpkin Chocolate Chip Muffins? Well, this week, I had an idea floating around in my head all week that I wanted to make biscotti – which I have never made before. So what better than Pumpkin Chocolate Biscotti? Here are the ingredients (missing: eggs and semi-sweet chocolate). I happened to have everything I needed on hand, no extra shopping required – score! (Click here to see the Pumpkin Biscotti recipe I used.)

Got my bowls of wet ingredients (eggs, pumpkin, vanilla extract) and dry ingredients (flour, sugar, salt, baking powder, cloves, ginger, cinnamon, nutmeg) ready.

Mix the wet ingredients into the dry ingredients, and combine until you form a crumbly dough.

Work the dough into a flat log shape, aiming for about 1/2″ thickness. My dough was quite crumbly and I was a bit worried, but it was A-OK! I transferred the log from my countertop to the greased baking sheet using two spatulas and a little help from the husband (husband not required, but [occasionally] helpful).

I baked the log at 350 degrees for about 22 minutes, removed the log, and let cool for around 15 minutes. Once cooled, I used a serrated knife to slice the log into cute biscotti-esque 1″ slices. These slices then went back into the oven (yes, again!), at a reduced temperature (300 degrees) for around 15 minutes.

After my biscotti cooled completely, I melted a handful of semi-sweet chocolate chips in the microwave. The trick to doing this is to do so slowly! I typically stir the chocolate every 20 seconds, otherwise it could burn (not that I know from experience or anything 😉 ). Lusciousness. Definitely didn’t lick the spoon. (Okay, maybe I did).

Once the chocolate was melted I used a fork to spread a thin layer atop each individual biscotti.

Biscotti is best served with a warm mug of coffee or tea – for dunking of course! I opted for hot Chai, heavy on the milk, sprinkled with nutmeg. This was delicious! I love these biscotti – all the warm spices in the biscotti and in the chai made me feel all warm and fuzzy. Like a big, warm hug. 🙂 Perfect for a cool autumn evening.

This weekend was largely uneventful and was all about getting “stuff” done around the house! It is the week of our one year anniversary of owning our home, so I made up a lengthy to-do list of items to get done, and I’m happy to say that T and I were pretty productive. Think putting the grill away (tears!), tossing the dead flowers in the compost bin, packing away the hose, etc. All things that make me sad that winter is approaching 😦 . I really am not a fan of shortened days. Getting dark outside at 7pm is NOT good in my book. It makes me feel tired, and in general I just feel that I lack energy all winter long. T always jokes that I am solar-powered and I think it is true. To me, winter is like one of the dementers in the Harry Potter series, that suck the happiness from you. Okay, maybe sucking away my happiness is going a bit far, but winter definitely gives me a case of the blahs. That’s why I am vowing to enjoy each and every sunny and warm day that we have left. Last week, I ate lunch outside in the sun twice and it delightful. 🙂 Here’s to hoping this week is a good week!

♪♫ Currently listening to: Just a Dream – Nelly.

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3 thoughts on “Pumpkin Chocolate Biscotti

  1. That biscotti looked so good ! I had it for the first time on the plane to San Diego and loved it ! The jack o lantern is a cute touch for your fans !! MOM

  2. Pingback: Gingerbread Waffles « Meg.Goes.Nom.Nom.

  3. Pingback: Cranberry Pistachio Biscotti « Meg.Goes.Nom.Nom.

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