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Walnut Cranberry Biscotti dipped in Chocolate

10 Dec

I just happened walnuts and craisins laying around, that’s not weird is it?  So I did consulted Google and came up with this beauty!  Although I had some difficulties shaping them properly, they were still presentable and delicious!  Biscotti just means cookies in Italian anyway- who said they can’t be random oval thingies.

Warning: the dough was EXTREMELY crumb-y, but that’s fine.  Just did your hands in flour while shaping, they come out perfect.

The original recipe said “drizzle” the chocolate- but I obviously dipped.  The contrast was absolutely delectable.

INGREDIENTS

  • 2 cups white-wheat lour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 1 cup chopped walnuts, toasted
  • 1 cup dried cranberries
  • 2/3 cup milk chocolate chips
  • 2 teaspoon shortening

DIRECTIONS

  • In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk eggs and vanilla; add to dry ingredients just until moistened. Fold in walnuts and cranberries. Remember- dough will be crumby, but should somewhat stick.
  • On a greased baking sheet, with lightly floured hands, shape each half into a 10-in. x 2-1/2-in. rectangle. Bake at 350° for 40 minutes or until golden brown.
  • In a microwave, melt chocolate chips and shortening; stir until smooth. Dip biscotti in it and let stand until set, both the cookies and the chocolate really need to harden before serving.

Pumpkin Errything (and Tobi PROMO)

15 Oct

Up until last Fall, I ASSUMED I hated the taste of pumpkin.  I blame those ugly goopey looking pies!  But, after pumpkin picking and enough years of carving, I decided to puree one. I baked some doughnuts and you know?!?! Pumpkin really doesn’t have that strong of a flavor… so I’ve been LOVING it this year… thank you Dunkin Donuts!!

Tue

Here’s a quick and easy recipe I feel like sharing 🙂 It was a HUGE hit…even for my boyfriend who is still anti-pumpkin in his head.

Pumpkin Spice Cream Cheese Breakfast Rolls!!!!!!!!!!!

Image

2 packages/cans Pillsbury Crescent Rolls

4 0z cream cheese, softened

1/4 Cup brown sugar

1/4 Cup canned pumkin (Libby’s)

1/4 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1.  Preheat oven to 350 degrees F.  Unroll crescent rolls to form 4 rectangles placed side by side.  Pinch seams together to form one long rectangle.  Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined.  Spread mixture over crescents leaving a 1/2 inch border around edges.  Starting at long end, roll up then cut into 1 inch pieces.  Place around 2 9 inch cake pans that have been sprayed with cooking spray.  I left the centers open so the rolls form a circle.

2.  Bake for 28-30 minutes or until rolls are golden brown.  Remove and let cool for 10 minutes.  Frost warm rolls with cream cheese frosting recipe below.

Frosting

4 oz softened cream cheese

1/2 Cup powdered sugar

1/2 teaspoon vanilla

1 Tablespoon canned pumpkin

1.  Mix all ingredients into a large bowl until smooth.  Spread over warm rolls.

I may add more pumpkin than the original recipe calls for… it’s all trial and error!  Keep posted, I have some ideas for the rest of the pumpkin that I’m hoping ends up good enough to share 🙂

I’s been awhile since I gave you a fashion update- check out Tobi.com‘s 2 day sale- everything is 50% from original price with promo code FLIRTYFALL50.  I’m quite torn myself- I found a gorgeous dress but need to stop spending money! Especially because today I was the victim of credit card fraud 😦 I’m hoping TD reimburses me, but the evidence is highly in my favor so I’m sure they will!

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