Sometimes you just need to have those fall flavors all in one cookie. This pumpkin chocolate chip biscotti just shouts fall and gives you that warm feeling inside. Perfect with that espresso!
A perfect fall cookie. Not too sweet and full of spices!
Pumpkin Pistachio Chocolate Chip Biscotti
3 1/2 cups flour
2 teaspoons baking powder
1 1/2 cup brown sugar
1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger and 1 teaspoon of allspice or pumpkin pie spice
1/2 cup pure pumpkin puree
1 cup coarsely chopped toasted pistachios
2 tablespoons olive oil or butter
1 teaspoon pure vanilla extract
milk if dough is too dry
1 cup chocolate chips
Topping to brush before baking
1 egg beaten to brush the tops
sugar to sprinkle on top
Preheat oven to 375 degrees.
Get a large cookie sheet ready with either parchment paper or silpat mat works great!
In a medium skillet sauté the pistachios in butter or olive oil.
In a large electric mixer bowl, add all the dry ingredients. Place the mixer on stir and add in the eggs, puree until the dough comes together. If the dough will not form because of dryness depending on altitudes then add 1 tablespoon milk or more to the dough until it holds together but not wet. Add in the nuts and 1 cup chocolate chips (I used milk chocolate.)
Mold two long shaped logs onto the cookie sheet around 2 inch x 10 inch long. Wet your hands to shape if you have problems holding the dough together. I find the mixer to do a great job getting the dough to form.
Turn oven temperature down to 350 degrees.
Brush tops with egg, sprinkle with sugar and bake until lightly browned around 30 minutes.
Cool slightly, place on a cutting board and cut them on a slant.
Place back on the cookie sheet and lower the oven to 325, toast them until brown on both sides turning once.
Always an elegant way to serve these delicious pears. Anyone that loves pears will enjoy this recipe. It has all the fall flavors and a Holiday treat here.
Poached Cabernet Red Pears Recipe
2 cups Cabernet Wine
1/4 cup sugar plus 1 tablespoon
1/2 cup mandarin orange juice or regular
1 tablespoon thickly sliced orange peel zest
1 cinnamon stick
2 whole cloves
4 Red Pears firm but ripe
Combine in a medium size tall saucepan, wine, orange juice, cloves, cinnamon, peel and sugar. bring to a boil then simmer for 5 minutes on low. In the meantime leave the stem on the pear and peel off the skin.
Slice the bottoms off so they will stand proud and tall.
Place them in the pot and simmer for 25 to 30 minutes covered and turning every 5 minutes to make sure the color stays red.
Take off the heat and standing them upright let them cool.
Once cooled place in the refrigerator covered for at least 6 and upto to 24 hours turning once in a while.
When ready to serve remove pears from liquid.
Let the pears come to room temperature.
Boil the remaining liquid till reduce to half around 15 minutes or until liquid is thick and syrupy. Drizzle over each pear and serve.
A quick and festive side dish for the Holiday or anytime because they are so delicious!
Dried or Fresh Cranberries
Parmesan Romano Cheese
Italian Flavored Bread Crumbs
Extra Virgin Olive Oil
Salt Pepper to taste
Place brussels in a baking pan sprayed with cooking oil. Scatter as many grape tomatoes on top as you like.
Sprinkle evenly with cranberries, cheese, bread crumbs, garlic and salt pepper to taste.
Drizzle olive oil on top and bake at 400 degrees until brussels are soft around 35 to 40 minutes.
Cranberry Brownie Recipe
3/4 cup butter softened
2 cups sugar
2 cups flour
1 teaspoon cinnamon
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
2 cup fresh cranberries or if you don't like them use assorted dried fruits , chopped dates, figs, raisins or coconut; For the use of fresh fruits, I use around 1 1/2 cups and choose from blueberries, pineapple, apples, pears, peaches, dates, mango any kind of fruit you like just make sure it's blotted dry and folded in last
2/3 cups chopped pecans
powder sugar which is optional for dusting the tops
Beat the butter and sugar together for 4 minutes and in the meantime preheat your oven to 350 degrees and prepare a 13x9 sheet cake pan with parchment paper or greased.
Next beat in the eggs into the sugar mixture and slowly stir in flour and rest of ingredients (except for the powdered sugar) folding in the berries last. Bake until the middle is set and tooth pick comes out clean in the center around 45 minutes. Cool cut and dust with powdered sugar.
I know you heard of beer can chicken right? Well this done with turkey and simply marvelous! Check out this easy recipe done in an oil less Turkey fryer you can also bake, grill or use a regular fryer!
Check out my Brined Smoked Turkey
recipe by clicking here this one has Bourbon Sauce
Beer Can Turkey Recipe
2 -12 ounce cans or a 24 ounce beer can
1 9 to 10 pound thawed Turkey
2 tablespoons smoked paprika
3 tablespoons granulated garlic
2 teaspoons sea salt
1 teaspoon cumin
1 tablespoon black pepper
4 garlic cloves
2 fresh lemons cut in half
Mix all the seasonings together in a bowl.
Thaw and clean turkey. Place the Turkey in a large foil pan and pour the beer of the Turkey stuffed with lemons and garlic. Sprinkle with half the seasonings then cover. Marinate for two days in the refrigerator.
Remove the lemons and take out of the pan.
Baking method: cook in oven 1/2 hour per pound on 350 degree hot oven I like to use a oven bag and place 1/2 the juices in the bag with 1 stick of butter and bake it with the rest of the seasonings.
Grilling method: you can use a beer can sitter using a small beer can and sprinkle the rest of the seasoning on the turkey. Grill until juices run clear normally takes around 3 hours using a thermometer that register 185 degree heat. That will need to rest 20 minutes before cutting after done.
Oil less Fryer: I inject my Turkey using a Turkey injector from the dollar store using more beer. Rub the seasonings and use the oil less fryer to manufacturer instructions.
Deep Fryer: same as above.
2 or more packages of refrigerator biscuits (10 in tube)
grated cheese parmesan or asiago
pepperoni slices as many as it takes for the amount of dough
provolone cheese slices cut into small strips
Marinara sauce homemade or store bought for dipping
Take dough out of rolls and on a floured board or piece of wax paper, flatten with your hand. Take a few pieces of pepperoni and a piece of cheese and place it into the middle of the dough. Roll it up and place it seam down into a oil sprayed cupcake tin.
Do this with all of them until desired amount is completed and placed into tins.
Sprinkle the tops with granulated garlic and grated parmesan cheese.
Bake on a preheated oven at 400 degrees until browned around 14 minutes. Serve with marinara sauce.
Other suggestions to stuff them with your favorite cheese:
Cooked drained Italian sausage
Raw spinach leaves
Chopped eggplant, shredded zucchini or chopped broccoli
Assorted cheeses that melt well cheddar, mozzarella, mexican cheese blends, fontina, gouda, havarti, swiss
Tuna and cheddar
Hot dogs sliced
Chopped cooked steak
Cooked shredded chicken
Other Sauce suggestions:
Click here for sauces
Here is a great combination of flavors for the upcoming holiday! Festive and the perfect dessert for your table.
You will need for this pie:
Double crust either homemade or store bought
3/4 cup sugar
1/4 cup brown sugar
3 tablespoons flour
1 teaspoon cinnamon
1 teaspoon vanilla extract
pinch of salt
4 very ripe pears peeled, cored and thinly sliced
2 cups fresh cranberries
2 tablespoons milk, 1 tablespoon melted butter and coarse sugar for topping crust before baking is optional
In a large bowl combine sugars, flour, cinnamon, salt and vanilla. Add pears and cranberries and toss together. Spoon mixture into crust lined pie plate. Top with cut into strips of other crust and shape weaving into lattice topper.
Crimp and seal edges with a fork. Cover edges of pie with foil. Brush lattice with milk, butter and sprinkle with sugar if using.
Bake in hot preheated oven on 350 for 30 to 40 minutes or till browned.
Remove the foil and bake until edges are golden.
Calling all Seafood lovers! This one will make you swoon for sure. Healthier baked fish that is bursting with flavors you will love! This smells divine while it's baking! Plus I have a great giveaway with an amazing cookbook on slow cooking from Judy Hannemann and you know I love slow cooker recipes.
She has perfected slow cooking recipes! I just love the slow cooking recipes she has on her blog and the cookbook is sensational! I just don't know what to make first they are all so yummy! Healthier versions with familiar recipes the whole family will love making with the ease of a slow cooker!
I was lucky enough and honored to receive a free copy of her scrumptious cookbook to review and one to giveaway to one lucky entry . Do not miss a chance to be eligible to receive this fabulous copy. You will love this cookbook and the recipes are all familiar to what we grew up on, Thank you so much to Judy Hanneman.
Please visit her fantastic website and follow her for more delicious recipes. Her website page is
Bake At Midnite! and Facebook page The Midnite Baker she is a slow cooker Goddess! This is a must have cookbook at Amazon!
Thank you so much +Judith Hannemann and giving me the opportunity to share your amazing recipes!
The garlic, Italian flavored breadcrumbs and Parmesan make this over the top flavorful! This is one of those recipes where you just sprinkle to taste easy and delicious!
Zucchini Salsa Shrimp Stuffed Flounder Recipe
Sliced Green Yellow or Red Peppers
Medium Sized Shrimp Cleaned and Deveined
Plum Tomatoes Sliced
Salt Pepper To Taste
Italian Flavored Bread Crumbs Regular or Panko Style
In a 13x9 baking pan, lay the Flounder on the bottom. Top with shrimp over each piece you have. Sprinkle the top of the fish with minced garlic ( around 1/2 teaspoon minced) and granulated garlic evenly over the fish. Mix around 3 tablespoon melted butter and 3 tablespoons of olive oil in a small dish. Set aside. Add on the top the sliced tomatoes, cubed zucchini, sliced peppers to the top of the fish. Drizzle with the butter and olive oil mixture. Add the salt pepper to taste along with grating cheese on top. Sprinkle the entire top with Italian flavored bread crumbs. Pour 2/3 cup of the wine around the bottom pan edge of the pan without touching the fish carefully.
Bake in a hot preheated oven at 400 degrees until the fish flakes with a fork easily around 25 minutes.
Cabernet Lamb Chops Recipe
2 or 3 Lamb Steaks Organic (Blade, Leg or Shoulder)
1/2 cup Cabernet Wine
3 cloves minced garlic
Sprinkle a little granulated garlic over each chop
Oregano to taste
Fresh mint optional garnish
Salt , Pepper to taste
Optional: 1 lb sliced fresh mushrooms
Saute the lamb on medium heat with 3 tablespoons olive oil. Fry on one side until dark crispy brown in color then turn. Add the salt, pepper to taste. Then continue to brown the flipped side. When lamb is seared add the garlic saute a few minutes then slowly pour in the wine and keep frying until the wine is reduced in half. Continue sauteing for desired doneness. Serve immediately. Garnish with mint if using.
Use the leftover oils to fry the sliced mushrooms in add more Cabernet and saute until crispy.
Best Sweet Yeast Roll Recipe
1/2 cup sugar
1/2 cup half and half
1/4 cup butter
1/2 cup warm water
2 extra large eggs beaten
2- packages dry yeast
1 1/2 teaspoons salt
4 1/2 cups flour
Place the half and half and butter in a large glass measuring cup, microwave till warm around 45 seconds. Add the sugar, salt and stir to dissolve. Let stand till cool.
In a bowl of an industrial electric mixer, add 1/2 cup warm water and yeast stir to dissolve. Add 2 1/2 cups of flour then eggs and mix together. Add the milk mixture and rest of the remaining flour and beaten until smooth and elastic.
Place in a warm spot covered until it is doubled in size. Use around 3 tablespoons of dough to make rounds rolls and place in buttered muffin tins or baking pan where they barely touch each other in. Bake in a preheated oven for around 25 minutes or till lightly browned.
Serve with whipped butter add a pinch of cinnamon and sugar serve and spread on warm rolls.
Easy as can be!
Sugar Pie pumpkin to fit your slow cooker or you can use acorn squash, butternut or any kind you like that you want to make into a soft puree they all come out GREAT!
Add the pumpkin to a slow cooker. I didn't add water because it secretes it own liquid.
Place on low overnight.
After cutting it in half and all scooped out, you can use the pumpkin as a bowl and fill it with whatever you like. The pumpkin is very sturdy and hard the inside smooth as silk puree is formed. This is by far the best way I ever made pumpkin.
Cook cut, spoon out the seeds to save for Pumpkin Seed snacks and scoop the flesh into a bowl. So soft no need to puree. Add to zip lock bags, label and freeze.
For more pumpkin recipes visit some of the links below:
Pumpkin Pistachio Biscotti
Pumpkin Whip Dip Recipe
Glazed Pumpkin Spiced Breakfast Scones
Pumpkin Spice Rum Cookies
Pumpkin Mini Turnovers
Baked Mini Pumpkin Donuts
French Pumpkin Mini Muffin Puffs
Italian Roasted Pumpkin Seeds
Pumpkin Cake Mix Cookies
Tex Mex Pumpkin Corn Muffins
Pumpkin and Sausage Bow Tie Pasta
Pumpkin Rum Shortcake with Caramel
Pumpkin Drop Cookies
Pumpkin Bread Pudding
Crockpot Pumpkin Spiced Latte
Pumpkin Whoopie Pies
Amaretto Pumpkin Cheesecake
Pumpkin Cheesecake Bars
Roasted Pumpkin Puree
Savory Pumpkin Cheddar Scones
Easy Pumpkin Cheese Pie
Best Ever Pumpkin Spice Ice Cream
Baked Pumpkin Pecan Donuts
A very festive way to serve butternut squash. The colors just shout fall and are perfect for any holiday meal!
1 Roasted Butternut Squash Click here
pinch of pumpkin pie spice or cinnamon
Very easy to do follow the cutting instructions in the link above.
After you have roasted the squash, mash it.
Add to taste brown sugar, butter, salt, pepper and if you like pumpkin pie spice just a dash. Mix and sprinkle with dried cranberries.
Click here for a great Butternut soup recipe
Click here for Amaretto Butternut Squash Recipe
Click here for Apple Baked Butternut Cinnamon Squash
Colored Sugars For Cookies and Decorating Instructions
Make Your Own Cake Flour Recipe
Make Your Own Baking Powder
Self Rising Flour Do it yourself!
Make Your Own Lemon Extract
Just Add Water Pancake Mix