Monthly Archives: October 2015

Pumpkin Pecan Biscotti with Maple Drizzle

Pumpkin Pecan Biscotti

Pumpkin Pecan Biscotti with Maple Drizzle

Does the pumpkin season end after Halloween? I dare say No! After all, pumpkin pie is a Thanksgiving tradition. But Starbucks will move on and begin advertising their peppermint drinks, visits to the cider mills will taper off, and real pumpkins will become a scarcity. But rest assured, that won’t stop me…I vow to enjoy the flavors of the Great Pumpkin well into November at the least.  To follow-up my pumpkin ice cream debut, I bring you my latest pumpkin endeavor- biscotti. I love biscotti because it’s not too sweet. While some shy away because it’s traditionally hard and dry, not all biscotti has to result in a trip to the dentist to repair a damaged tooth. This biscotti will hold up to dunking (hot cider, coffee, or chai are all good candidates), it’s not overly brittle. It’s super easy to make, and it keeps in an airtight container for well over a week (it won’t last that long for me). As is true for most of my recipes, this is easily adaptable. You can substitute a different type of nut, or leave out the nuts altogether. You could add a dried fruit or even pepitos (pumpkin seeds). You can also alter the drizzle; try a white chocolate or even a caramel drizzle. With all these modifications, you’ll be enjoying the flavors of pumpkin well into November as well.

Ingredients:

  • 3 1/2 Cups All-purpose Flour
  • 1 1/2 Cups (packed) Brown Sugar
  • 2 tsp. Baking Powder
  • 1/2 tsp.  Salt
  • 2 tsp.  Pumpkin Pie Spice
  • 1/2 Cup Pumpkin Puree (canned)
  • 2 Large Eggs
  • 1 TBS. Vanilla
  • 2 TBS. Butter (unsalted)
  • 1 1/4 Cup Pecans (coarsely chopped)

For the Icing/Drizzle:

  • 1 Cup Powdered Sugar
  • 2 tsp. Pure Maple Syrup
  • 1 tsp. Vanilla
  • 3/4 tsp. Pumpkin Pie Spice
  • 2.5-3 tsp. of Heavy Cream

Instructions:

 Preheat oven to 350°F. In a large bowl, or bowl of a stand mixer, combine flour, brown sugar, baking powder, salt, and pumpkin pie spice. In another bowl, add eggs and whisk them lightly, add pumpkin, eggs, and vanilla and whisk until thoroughly combined. combine pumpkin and eggsSlowly add pumpkin mixture to flour mixture, (if using a stand mixer, use the dough hook attachment) stirring until dry ingredients are moistened and a dough is formed.mix dough

Melt the butter in a skillet or saute pan over medium heat; add nuts. Cook, stirring constantly, for a few minutes until nuts begin to release their flavor – do not allow to brown too much. heat nuts in butterRemove from heat and cool completely. Knead or gently stir cooled nuts into dough.add nuts

Place dough on a lightly floured surface and divide into 3 portions. Shape each portion into a 3 x 7″ long log. Place logs 3″ apart on a parchment lined baking sheet. form into loavesBake for 25 minutes; cool logs 15 minutes. baked loavesReduce oven temperature to 300 F. After 15 minutes of cooling, use a serated knife to cut loaves diagonally into 1/2″ thick pieces. The interior of each biscotti will be a little softer than the exterior crust.slice loaves

Place the biscotti pieces with a cut side facing up on a half sheet pan and bake for 8-10 minutes, then flip the biscotti and cook with the other cut side facing up for an additional 10 minutes.biscotti on baking sheet

While the biscotti are cooking, prepare the icing/drizzle by combining all ingredients in a small bowl and mixing until smooth. Add more or less cream to achieve desired consistency.

Cool biscotti on a wire cooling rack keeping space between each piece to insure that they don’t soften. When biscotti are thoroughly cooled, use a spoon to drizzle icing over each piece.drizzled biscotti

 

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Pumpkin Ice Cream

Pumpkin Ice CreamIt’s that time of year – Halloween is less than a week away and it’s all pumpkin at my house. I recently made pumpkin scones with some of my boarding students, and there was a little pumpkin puree leftover. Of course I wasn’t going to let that go to waste; hence, a batch of pumpkin ice cream emerged. Almost all of my ice cream recipes start with the same base; my thinking: “why mess with a good thing?”. The pumpkin puree does make for a very thick (and rich) custard. If you wanted to sacrifice some calories, you could probably easily substitute milk for the 1/2 and 1/2 (or use fat free 1/2 and 1/2).  If you would like to make an ice cream that tastes more like pumpkin pie, you can add some crumbled graham cracker pieces in the final stage. I’m a bit of a purist, and like the undisturbed smooth texture of the plain pumpkin ice cream.

INGREDIENTS:

  • 2 Cups 1/2 and 1/2
  • 2 Cups Heavy Whipping Cream
  • 1 Cup (packed) Light Brown Sugar
  • 1 Cup of Canned Pumpkin Puree
  • 1 tsp. Vanilla Extract
  • 1 tsp. Cinnamon
  • 1 tsp. Ground Ginger
  • 1/2 tsp. Ground Nutmeg
  • 1/8 tsp. Ground Cloves
  • 1/4 tsp. Salt
  • 6 Egg Yolks

INSTRUCTIONS:

Add 1/2 and 1/2, brown sugar, vanilla, and spices to a medium pot. Heat over medium heat, stirring occasionally, until mixture is just about to boil. pumpkin ice cream beginningWhile mixture is heating, add egg yolks to a small mixing bowl and beat for about 3 minutes until they become slightly lighter in color. add hot cream to eggsWhen cream mixture is thoroughly heated, remove cinnamon sticks and then slowly add one cup of the hot cream mixture to the egg yolks – whisking constantly. Repeat this at least one more time. (This will temper the egg yolks and keep them from scrambling.) Pour the egg mixture back into the pot, add the pumpkin puree, return to medium heat and stir until pumpkin is dissolved. pumpkin ice cream add pumpkinAdd the heavy whipping cream and heat over medium for about 2-3 more minutes, gently stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Place a wire mesh sieve over a bowl and strain the thickened cream mixture (you will probably notice some clumps in the bottom of the pan – you can use a spoon to press some of these through the sieve).  pummpkin ice cream strainedCover with plastic wrap (you can press the wrap down onto the surface of the cream mixture to prevent a skin from forming) and refrigerate until completely cooled – at least one hour (I always let mine sit overnight). pumpkin ice cream ready to chillWhen cooled, pour mixture into ice cream maker and follow instructions provided with machine. pumpkin ice cream in makerWhen freezing, put a layer of plastic wrap over the top of the ice cream before putting the lid on the container.

Enjoy!