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Sunday Supper Movement

Breakfast

vanilla-cardamom-cream-scones

When I was in high school, I took my first trip abroad. It was a special trip – just me and my grandmother. She took me to London where we had the most amazing time. We saw the castles and museums. We accidentally arrived to see the opening of Parliament and ended up seeing the queen (my teenage mind was BLOWN!).

One of the highlights of that trip was shopping at Harrod’s – which my grandmother and great aunt used to rave about – and staying for high tea. There, I fell in love with the wonderful tradition of mid-afternoon tea, dainty little finger sandwiches, and sweet breads, pastries, and cookies.

I’ve been to England a handful of times since that amazing trip with my grandmother, but never had tea at Harrod’s again. But whenever I do go, I make sure scones and clotted cream are part of every trip. I have yet to find a clotted cream that lives up to my memories of that tea at Harrod’s, but I do love recreating scones at home. They’re a wonderful addition to an afternoon tea, but most frequently, I serve them with homemade jam for breakfast when we have overnight guests.

Homemade scones are so incredibly easy to make, and unlike many that you find in stores and shops, the texture is quite soft.

vanilla-cardamom-cream-scones

Want more scone recipes? Try my bacon, cheddar & chive scones or my cranberry walnut scones.

Vanilla Cardamom Scones

Adapted from Savory Simple

Makes 12 Scones

Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together:

  • 3 c. all-purpose flour
  • 2 Tbs. granulated sugar
  • 1 Tbs. baking powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1/2 tsp. cardamom

Using two forks or a pastry cutter, cut in

  • 12 Tbs. cold unsalted butter

until mixture is crumbly. Finally, fold in:

  • 1 c. half-and-half
  • 1 Tbs. vanilla paste

Mixture will just start to come together, but will remain very crumbly. With clean hands, knead dough until it comes together. Divide in half and form into two 7-inch rounds. Set on a baking sheet lined with parchment paper. Slice each round into 6 pieces. Brush tops with

  • 2 Tbs. unsalted butter, melted

Bake for 10-12 minutes, until tops are golden. Remove from oven and allow to cool on baking sheet for a few minutes.

Serve hot or warm.

Store in an airtight container at room temperature for 3-4 days.

vanilla-cardamom-scones

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When I would tell family and friends how picky my daughter was, they wouldn’t believe me. They had to witness her gagging – before the food even touched her lips – before they realized I wasn’t exaggerating.

Miss. Hazelnut is now three and a half and there’s been a lot of improvement. We have a variety of techniques that, when combined, have improved her eating immensely. We shamelessly bribe her with lolly pops for trying something new. We take a hard line and will sit at the dinner table for an hour until she tries <insert this new item> before finish the meal. We put sprinkles on pretty much any breakfast food so that she’ll eat it. We have learned to describe or prepare things in ways that appeal to her silly side. But honestly, as she’s gotten older and seen her parents, brother, and friends eating other things, she’s just gotten more amenable to trying new things on her own.

The one place we’re still lacking, though, is veggies. The fights about trying a vegetable are much more fierce and even once she tries the veggie, she often doesn’t like it and may even make herself gap (TBD if that’s real opinion or her stubborn streak). Any time I can hide a vegetable in something I know she’ll eat, I call it a win. These “orange” pancakes were one of the more recent wins. I appealed to her silly side with the orange color, and her sweet tooth with chocolate chips (with her plate topped with rainbow sprinkles). But I don’t feel too bad because  know that there’s whole grain and pumpkin mixed in with the extra sugar we added. These pancakes are light on spice to appeal to her palate (feel free to bump up the cinnamon for a more sophisticated palate) and froze well for breakfasts throughout the week.

pumpkin-chocolate-chip-pancakes-8-001

My daughter is still just a bit to young to have sleepovers regularly, but every once and a while, when we share a sitter with friends, Miss. Hazelnut spends the night with her best friend. I can’t wait for her to have planned slumber parties at our house, so that the girls can stay up late gabbing and rise in the morning with an extra special breakfast. I can’t wait to make these pancakes for her and her friends, and am excited to try some of the other slumber party favorites that the #SundaySupper tastemakers have dreamed up.

Pumpkin Chocolate Chip Pancakes

By Books n’ Cooks

Ingredients:

  • 4 Tbs. whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. table salt
  • 3 Tbs. sugar
  • 1/2 c. mini semi-sweet chocolate chips
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1/4 c. pumpkin puree
  • Cooking spray

Preheat an electric frying pan or skillet to 300F (medium-low on a stove top)

In a large bowl, whisk together flour, baking powder, cinnamon, salt, sugar, and chocolate chips.

In a separate bowl, whisk together eggs, vanilla and pumpkin puree. Add to the flour mixture and with a wooden spoon or rubber spatula, stir to combine.

Spray frying pan or skillet with cooking spray. Ladle out pancake batter into prepared pan. (Each of my pancakes used a scant 1/4 cup of better). Cook untouched until edges and center starts to set. Flip and cook for another 2-3 minutes to finish cooking.

Serve hot with maple syrup or other desired topping.

I hope you enjoyed this recipe! Now I’m off to bookmark and Pin other great recipes for my daughters next sleepover. Thanks to Marion at Life Tastes Good for hosting this week’s #SundaySupper Sleepover Favorites event!

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Today, #BrunchWeek comes to an end. If you haven’t entered to win one of the prize packs provided by our amazing sponsors, I encourage you to visit this post and do so – and quick! The giveaway ends today! I think you can tell from the photo below, there are some seriously awesome prizes being offered, and I’d be thrilled if one of my readers won one of them.

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For the final day of Brunch Week, I wanted to make something healthy for those of you who are looking for not only great brunch recipes but who need quick, easy breakfasts that are convenient for someone constantly on the go. Muffins work for both. This particular recipe is one of the healthier ones I’ve made, using a combination of whole wheat all-purpose flour, cake flour, and ground oats. It has a sweet orange muffin with bursts of bright cranberries. Serve it for brunch, or make it on a weekend to grab on your way out to work during the week. Either way, enjoy!

Cranberry Orange Muffins

Cranberry Orange Muffins

Makes 12 Muffins

By Books n’ Cooks

Ingredients:

  • cooking spray
  • 1 c. old-fashioned oats
  • 1/2 c. whole wheat all-purpose flour
  • 1/2 c. cake flour
  • 1/3 c. Dixie Crystals granulated sugar
  • 1/3 c. light brown sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 heaping c. frozen cranberries, halved
  • 2 tsp. Nielsen-Massey orange extract
  • 1/3 c. unsweetened apple sauce
  • 3/4 c. milk (I used 2%)
  • 1 large egg white

Preheat oven to 350F. Spray a muffin pan with cooking spray and set aside.

Pulse oats in a food processor until finely ground. Transfer to a medium bowl and add all-purpose flour, cake flour, both sugars, baking powder, cinnamon and salt. Gently whisk to combine. Fold in cranberries, just so that they’re coated in the dry mixture (to prevent sticking together).

In a separate, small bowl, gently whisk apple sauce, milk, and egg white. Use a spatula to fold wet mixture into dry mixture until just barely combined. Use an ice cream scoop to portion into prepared muffin pan, filling each cup until 3/4 full.

Bake in preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Be sure to check out the last of the #BrunchWeek recipes, below.

Cranberry Orange Muffins Prep

Nesting measuring spoons from KitchenIQ.

Cranberry Orange Muffins_Pint

BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

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BW Logo 2016Since having kids a couple of years ago, brunch has become one of my favorite times to host friends. It’s not just that it doesn’t get in the way of early afternoon nap time. It’s that brunch is (for me and my family) one of the easiest, most stress-free times to entertain. I find it’s easy to put together an impressive menu with very little effort. I’ve got it down to a science. Literally. With this formula, I can’t go wrong:

Egg dish + grain/carby side side + fruit dish

With this formula, I’ve got an easy, filling, balanced meal. Frittatas and quiches are my favorite egg dishes. I’ll frequently pair that with a fresh scone or muffin, or even homemade granola (served with yogurt) and then round off the meal with a serving of fresh fruit.

Today, I created two varieties of fruit salad, both of which are tossed with a light poppy seed vinaigrette. In the first, I jazz up some berries, grapes, and kiwi with a little fresh mint and in the other, I let the brightness of sweet Breeze apples (a new variety that originated in New Zealand, but is currently being grown in Washington State and introduced to US markets by Sage Fruit) and grapes shine through. Both were wonderful, but feel free to use your favorite in season fruit.

Do you have a standard menu or formula for brunch entertaining?

As a reminder, our amazing sponsors have generously donated some wonderful prizes. Visit here to learn more about our sponsors and enter to win one of the the awesome prizes they so generously provided.

Fruit Salad with Poppy Seed Vinaigrette

Make Ahead: Vinaigrette and fruit salad may be made ahead of time, but don’t mix until just before serving, so that the fruit doesn’t get soggy.

Fruit Salad (Two Ways) with Poppy Seed Vinaigrette

By Books n’ Cooks

Serves 5-6

Ingredients for the Salad:

  • 5-6 c. fruit, sliced into roughly 1-inch pieces (I used a mix of strawberries, raspberries, kiwi, and grapes)
  • 3 Tbs. fresh mint, coarsely chopped

or

  • 2 Breeze apples, cored and cut into 1-inch pieces
  • 1-2 c. red seedless grapes
  • 1 c. mixed berries (I used raspberries and blackberries)

or

  • Your favorite mix of fresh fruit

Ingredients for the Vinaigrette:

  • 1/4 c. vegetable oil
  • 1 Tbs. fresh lemon juice (from 1 lemon)
  • zest of 1/2 a lemon
  • 2 Tbs. honey
  • 1 Tbs. poppy seeds

Apple Fruit Salad with Poppy Seed Vinaigrette

Gently toss fruit and mint to mix. Set aside, or refrigerate until just before serving.

To make the vinaigrette, combine all ingredients in a jar and shake well (or, combine in a bowl or measuring cup and whisk well). Refrigerate until just before serving.

Add half of the vinaigrette to the fruit salad and toss to coat. Add more as desired. (I used only half of the vinaigrette for the 5-6 cups of fruit.)

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Fruit Salad with Poppy Seed Vinaigrette for Brunch Week

Don’t forget to check out today’s other #BrunchWeek recipes, listed below.

BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Egg Dishes:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

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Today is the first day of #BrunchWeek, and I’m super excited to be participating. I made lists and lists of recipes that I wanted to make to share with you this week (way more than I could possibly do), and I spent the last couple of weeks drooling over the sneak peeks I got at some of the recipes my fellow bloggers have been preparing for you. I’ve gotten to work with some awesome brands – tasting new items for you and getting to play with some new kitchen gadgets.

On that note, I encourage you to do two things. First, visit this post to learn about the amazing sponsors and enter to win one of eight prize packages they provided, pictured below. Secondly, after you read my recipe, continue to the bottom of this post to check out the complete list of #BrunchWeek recipes we’ve put together for you.

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Although I’ve been stoked about #BrunchWeek, life prevented me from getting into the kitchen as much as I would have liked. Last month in particular was a rough month, with a lot of houseguests and a lot of daycare cooties floating around my house. Cooties that cost me several days of work and my monthly ladies night out. 🙁

I was all ready to go – the scones were made and packaged up, but when my hubby came home from work sick, I couldn’t leave him alone with my sick daughter and super active baby. I was bummed, but my coworkers were more than happy to polish off the scones that were destined for ladies night, someone even commenting that he was unaware that scones could actually taste good. He was use to the dry, bland store-bought scones, not homemade scones – soft and full of flavor.

After that week, I went on a scone-making kick – from sweet to savory. These bacon, cheddar, and chive were a pleasant surprise to those who were not familiar with savory scones. The smokiness of the bacon and the subtle undertones of the cheddar made for a wonderful breakfast, and a great addition to this week’s #BrunchWeek.

Bacon Cheddar & Chive Scones

Bacon, Cheddar & Chive Savory Scones

By Books n’ Cooks

Makes 8 Scones

Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together:

  • 3 c. all-purpose flour
  • 2 Tbs. granulated sugar
  • 1 Tbs. baking powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt

Then, gently stir in the following, just to coat:

  • 1 c. shredded Cabot Seriously Sharp Cheddar Cheese (3-4 oz.)
  • 1/2 c. coarsely chopped cooked bacon (from 4 slices thick-cut bacon)
  • 2 Tbs. minced chives

Using two forks or a pastry cutter, cut in

  • 12 Tbs. cold unsalted butter

until mixture is crumbly. Finally, fold in:

Mixture will just start to come together, but will remain very crumbly. With clean hands, knead dough until it comes together. Set on a baking sheet lined with parchment paper. Shape into a long rectangle (or circle), about 1 inch thick. Brush tops with

  • 2 Tbs. unsalted butter, melted

Bake for 12-14 minutes, until tops are golden. Remove from oven and allow to cool on baking sheet for a few minutes.

Serve hot, warm, or at room temperature.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Check out these other #BrunchWeek recipes from over 3 dozen bloggers.

BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Egg Dishes:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

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What's_Baking_BadgeI feel like I just joined the What’s Baking? group and all of a sudden, it was my turn to choose the theme. Since my hubby and I have been trying to eat well (in other words, avoid the sweets) and we’ve been spending a lot of time entertaining around brunch time, I knew immediately that I wanted to go with quiche.

Unlike a frittata (my other go-to type of dish for brunch) which starts off being cooked stove-top and then is finished in the oven, a quiche is baked entirely in the oven. Quiche frequently are baked with a crust, but this time, I went with a crustless quiche, for something extra light. The zucchini was really not noticeable, making this a good recipe for picky eaters (my 3-year old daughter) and uses whole wheat flour for a nutritional boost. The star of this recipe is really whatever herb you choose to use in this recipe.

Come back next Wednesday (April 27) to see what other quiche recipes the What’s Baking? group has cooked up this month!

Mini Zuchini Quiche

Also pictured: fruit salad with mint and poppy seed vinaigrette.

Side Note: Quiche are also a wonderful, light option for a savory appetizer. I like to make mini quiche when entertaining a large crowd. Simple make ahead of time and warm in the oven before serving.

Mini Zucchini Quiche

Adapted from Weight Watchers

Makes 3-4 dozen mini quiche

Ingredients:

  • cooking spray (optional, depends on your muffin tin)
  • 1/2 c. whole wheat flour
  • 1 c. grated Parmesan cheese
  • 2 tsp. baking powder
  • 1 tsp. granulated sugar
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 2 small zucchini, finely chopped
  • 1 small onion, finely chopped
  • 1/4 c. fresh basil or rosemary, finely chopped
  • 6 large eggs
  • 3 Tbs. extra virgin olive oil

Preheat oven to 375°F. If you have a silicon muffin mold, use that, placed on a baking sheet. Mini Zucchini QuicheIf not, spray mini muffin tins with cooking spray and set aside. (May need to cook in batches.)

In a medium bowl, whisk together flour, cheese, baking powder, sugar, salt, and black pepper. Add diced zucchini, onion, and herbs, tossing to coat in flour. Set aside.

In a small bowl, gently whisk together eggs and olive oil just to combine. Stir into dried ingredients until just incorporated.

Portion into prepared muffin cups – a heaping tablespoon per muffin cup.

Bake for 15 minutes, until quiche are golden brown and quiche are cooked through. Remove from oven and allow to cool for a few minutes before removing from pan.

Serve hot.

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Tomato Asiago Frittata

One of the things I love about frittatas is that they’re great brunch food. Pair with a side salad for an elegant but light lunch-like brunch, or with some fresh fruit and a little sausage or bacon for a more hearty breakfast-like meal. They’re also super easy to prepare – only taking 10-15 minutes of hand-on time in the kitchen, making them a great choice for entertaining.

Note: My version is just about double the original recipe, with a couple of adjustments.

Tomato Asiago Frittata

Adapted from Cooking Light, July 2015

Serves 8

Ingredients:

  • 4 Tbs. half-and-half
  • 2 Tbs. chopped fresh thyme
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 12 large eggs
  • 2 Tbs. olive oil
  • 1/2 c. thinly sliced shallots
  • 2-3 oz. Asiago cheese, grated (about 1/2 c. grated cheese)
  • 2 c. halved cherry tomatoes
  • sprigs of thyme, for garnish

Heat a 12-inch oven-safe skillet over medium heat.

Meanwhile, in a large bowl, whisk together half-and-half, thyme, salt, pepper, and eggs. When pan is hot, add oil, swirling pan to coat. Add shallots, sauteing until translucent. Add egg mixture, cooking until eggs are partially set, about 5-8 minutes.

As eggs are cooking, preheat broiler to high.

When eggs are partially set, sprinkle frittata with half of the cheese, top with tomatoes, and sprinkle with remaining cheese. Transfer pan to the preheated oven and broil until top is lightly browned and eggs are set, about 5 minutes.

Remove pan from oven. Cut frittata into 8 wedges and garnish with thyme springs.

Serve hot.

Want more eggtastic recipes? The Sunday Supper tastemakers have almost 4 dozen for you to choose from!

Appetizers & Sides

Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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I have friends who are obsessed with muffins. Any time, any time of day, they’re happy. Not for me. I have pretty high expectations for muffins – they have to be really something special for me to get excited. From first bite, I was excited about these muffins.

I first made these muffins for the teachers at my children’s daycare for a holiday breakfast. I received so many compliments that I made them again only a few weeks later. The muffins are moist and super flavorful – the raspberries are a burst of brightness and are complimented by the slightly more savory dark chocolate.

Raspberry Dark Chocolate Muffins

Raspberry Dark Chocolate Muffins

Adapted from Valerie’s Kitchen

Makes ~18 Muffins

Ingredients:

  • 2 large eggs
  • 1 c. granulated sugar
  • 1/2 c. vegetable oil
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2 c. all-purpose flour
  • 1 c. vanilla Greek yogurt (may use plain Greek yogurt or light sour cream instead)
  • 6 oz. raspberries, rinsed and dried
  • 1/2 c. (heaping) dark chocolate chips

Raspberry Dark Chocolate Muffins

Preheat oven to 400F, and line two muffin tins with liners.

In a large bowl, lightly whisk eggs with a fork. Add sugar, and continue whisking with fork until sugar is incorporated. Whisk in oil and vanilla.

Using a wooden spoon or rubber spatula, stir in salt, baking soda, and 1 c. flour until just barely incorporated. Stir in Greek yogurt, again until just barely incorporated. Stir in remaining 1 c. flour, and finally, fold in raspberries and dark chocolate chips.

Portion batter into prepared muffin tins. Each cup should be about 3/4 full.

Bake for 10-15 minutes, until top is golden and a toothpick inserted into the center comes out clean. Allow to cool for a few minutes before moving to a wire rack to cool completely.

Store in an airtight container at room temperature for up to a week.

Raspberry Dark Chocolate Muffins
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What's_Baking_BadgeOver the past few years, I’ve come to really enjoy entertaining for breakfast, or brunch. I tend to make easy, no-fuss items, but my guests are always pleasantly surprised with whatever I make. (Maybe they’re expecting me to pick up bagels the morning of?)

I have several go-to choices for brunch entertaining – frittatas and oven-baked eggs, scones, fresh fruit served with yogurt and homemade granola, and biscotti. While biscotti is really a cookie, I love to serve it at breakfast (or squirrel myself a couple pieces for my afternoon pick-me-up) with a steaming cup of coffee. So I was super excited when Coleen from The Redhead Baker chose biscotti for this month’s theme for What’s Baking?.

As soon as I spotted this recipe for candied pecan biscotti in my bookmarks, I knew I had to make it. It reminded me of pecan pies and late fall. The recipe didn’t disappoint. I expected a super strong cinnamon flavor, but it was fairly faint, with the sweetness of the candied pecans shining through.

What’s your favorite type of biscotti?

Candied Pecan Biscotti

Candied Pecan Biscotti

Adapted from Joy the Baker

Makes 2 dozen biscotti

Ingredients:

  • 2 c. all-purpose flour
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. granulated sugar
  • 6 Tbs. unsalted butter, at room temperature
  • 1 egg
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 1 1/2 c. candied pecans, coarsely chopped
  • (optional) cinnamon-sugar for sprinkling

Preheat oven to 325F. Line two baking sheets with parchment paper and set aside.Candied Pecan Biscotti 5

In a stand mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy, about 4 minutes. Lower speed and add egg, egg yolk, and vanilla, one at a time, scraping down sides of the bowl as necessary. Add flour, cinnamon, nutmeg, baking powder, and salt, a little at a time. Scrape down sides of the bowl, beating a little more if necessary. Dough will be stiff. Fold in candied pecans.

Divide dough into equal portions onto each baking sheet. Shape each into a long log, about 1 inch high.

Bake for 20 minutes. Rotate baking sheets and bake for another 20-25 minutes. Biscotti should be golden and firm to touch.

Remove from oven (don’t turn the oven off!) and set on baking sheets to cool slightly. When cool enough to handle, cut into 1-inch wide pieces with a serrated knife. Place biscotti cut-side down on baking sheet. Sprinkle with half of the cinnamon sugar and bake for another 10 minutes. Flip over, sprinkle with the rest of the cinnamon sugar, and bake for a final 10 minutes. Biscotti will be golden brown.

Allow to cool slightly on baking sheet before moving to a wire rack to cool completely.

Store in an airtight container for up to a week.

Enjoy with a cup of coffee.

Candied Pecan Biscotti

 

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Pumpkin Quinoa Granola from Books n' Cooks

I feel like I’m one of those weirdos that doesn’t go crazy for pumpkin lattes, pumpkin pie, and all other pumpkin products/baked goods that arrive in stores and shops at the beginning of fall. I didn’t grow up with it, so I tend to find the textures and flavors a bit too much for me. But every once and a while, there’s a pumpkin recipe that catches my eye enough to bookmark it. And once in a blue moon, there’s a pumpkin recipe that I actually make.

This year, a recipe for quinoa pumpkin granola caught my eye. I love granola in my morning yogurt and was intrigued by the addition of quinoa, a protein-packed seed. I was pleasantly surprised at how much I enjoyed this recipe. The pumpkin flavor was understated enough for me to enjoy the hint of that fall flavor. I loved the crunch of the quinua-oat granola, the slight nuttiness of the pepitas, and the brightness of the dried cranberries in my morning yogurt. Maybe I’m not such a pumpkin hater after all…

Pumpkin Quinoa Granola from Books n' Cooks

Quinoa Pumpkin Granola

Adapted from A Cookie Named Desire

Yields ~4 cups

Preheat oven to 325F.

Toast

  • 1/2 c. uncooked quinoa, rinsed & dried

on a baking sheet in preheated oven for 10 minutes. Remove from oven.

In a large bowl, combine quinoa with

  • 2 c. old-fashioned oats
  • 1/2 c. ground flaxseeds
  • 2 1/2 tsp. pumpkin spice
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. salt
  • 1/2 c. pepitas
  • 1/2 c. chopped pecans*
  • 1/2 c. dried cranberries
  • 2 Tbs. brown sugar

* For a nut-free granola, I skipped the pecans and instead used 1 c. pepitas.

In a smaller bowl, whisk together

  • 1/2 c. agave nectar
  • 1/2 c. pumpkin puree
  • 1 tsp. vanilla extract

until combined. Stir into bowl with dry ingredients, until everything is coated. Pour onto baking sheet and bake until golden, about 25-30 minutes, stirring halfway through.

Turn off oven and crack door. Allow granola to cool on baking sheet in the oven for 2 hours to get  crunch.

Store in an airtight container.

Quina Pumpkin Granola from Books n' Cooks

 

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