White Chocolate

Pumpkin Biscotti with White Chocolate

white chocolate pumpkin biscotti

Happy October!! Thought I would kick off our favorite month with a recipe for some pumpkin treats! What’s better on a cold autumn morning than a hot cup of coffee and some homemade baked goods? Not much. Especially if those goodies involve pumpkin. If you agree, then make yourself a batch of these white chocolate dipped pumpkin biscotti to welcome Fall this weekend!

pumpkin biscotti dipped in white chocolate
Ingredients:

2 1/2 cups + 2 tbsp flour
1 egg
1/4 cup brown sugar
3/4 cup white sugar
6 tbsp unsalted butter
1/2 cup pumpkin puree
2 tsp vanilla
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp freshly grated ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
white chocolate morsels

pumpkin biscotti dough
Preheat oven to 350 deg. F

In a large bowl, mix together butter and sugar with an electric mixer. Add egg, vanilla, pumpkin puree, and ginger. Beat just until combined.

In a separate bowl, whisk together flour, baking powder, salt, cinnamon, cloves, nutmeg, and allspice. You can also substitute an equal amount of “pumpkin pie spice,” which is just each of these spices pre-mixed together! I prefer using fresh ginger though, I think it adds a little something extra to the flavor that is really worth it!

Working a small portion at a time, add the dry ingredient mixture to the wet ingredients, mixing thoroughly until dough forms.

shaping biscotti dough

Split dough into two equal portions and shape each half into a flattened log shape, like you see  in the picture above. Place these on a parchment lined baking sheet, and bake at 350 for 30 minutes. Remove from the oven and allow to cool completely. But don’t throw away your parchment yet! …Stuff is expensive…

how to cut biscotti

Once cooled, slice each “loaf” diagonally into pieces about one inch thick. This will give you the classic, elegant, biscotti shape. Biscotti actually means “twice cooked” so you will be popping these babies back in the oven again! They are meant to be crispy crunchy and dipped in coffee!

Lay them out flat side down back on your parchment lined baking sheet, and bake for another 15 minutes on each side, flipping them over in between.

baking biscotti - twice baked

Set up a double boiler and melt white chocolate morsels. If you are having trouble getting the melted chocolate smooth enough for dipping, stir in a spoonful of vegetable shortening. Dip the bottom of each cookie into the melted white chocolate, and lay back onto parchment sheet to set.

pumpkin biscotti with white chocolate

Personally, I think biscotti are best enjoyed in the morning, preferably on a Sunday… when you have refused to get dressed and instead cozy back in on the couch with your cup of joe and plate of cookies… and proceed to watch an hour or two of Netflix…  Enjoy!!! :)

Fudgy Butterscotch Blondies

Perfect Blondie Bar Recipe

Prepare yourself, for the best and only blondies recipe you will ever need.  Ever.  Unlike other blondie recipes, this bar style dessert will NOT remind you of a cookie.  They are the EXACT texture of the dense, fudgy, most wonderful brownie of your dreams (recipe for that one to follow).  The only difference between these heavenly squares and their brownie cousin is the chocolate factor.  My sister doesn’t like chocolate – I KNOW, I know.  I don’t get it either.  To be honest, I felt bad for her.  Not only because she misses out on all the wonderful chocolate recipes out there, but because she also misses out on that texture element – and after a ton of experimentation, this sinful recipe was born!   Do yourself a favor.  Buy the ingredients. Make these blondies. Don’t share.

White Chocolate Chip Blonde Brownie Bars

Ingredients: (for an 8×8 pan)

-1 ⅓ cup flour

-1t baking powder

-1t ground cinnamon

-¼t ground nutmeg

-¼t cream of tartar

-½t salt

-1 cup brown sugar, packed

-1 stick unsalted butter

-1 egg

-½-1T vanilla extract

-½-1 cup both white chocolate chips and butterscotch chips

*see some of our other baking posts for flour/vanilla measuring and mixing techniques!

Butterscotch Blondies

Instructions:

Preheat your oven to 350, and line an 8×8″ baking pan with parchment paper.  If you don’t have parchment, butter and flour the pan to prevent sticking.  Measure all dry ingredients in a bowl, whisk to combine, and set aside.  Cream the butter and sugar until well combined.  Next, add the egg and vanilla and mix until it looks like the second image above.  Gradually add in the flour mixture until just combined – don’t over mix! Add the chips and stir by hand, then scoop this heavy sticky batter into your pan and (patiently) spread it out until you have an even layer of deliciousness.

White Chocolate Chip Brownies

Bake for 20-28 minutes, until the middle is just set (remember, not cookies, brownies).  When the top is glistening but slightly brown, take the pan out to cool.

Homemade Blondies Recipe

When cooled enough to handle, lift the parchment out of the pan and slice your bars – try not to take a bite. I dare you.

Best butterscotch bars ever

Sometimes, I like to make these bars extra cinnamon-y – like snickerdoodle blondies – and replace the chips with cinnamon chips, add some more spice, lean towards the 1T side of the vanilla pour, and add a spiced whipped cream drizzle.  Is it time to eat yet?

White Chocolate Butterscotch Brownies

If you do nothing else this week…make/devour these blissful little squares.  You will feel more accomplished than you ever have, not to mention totally sweet-tooth satisfied.  I failed a ton of times until I came up with this recipe – I can’t WAIT to know what you think!