Harvest Biscotti

Ok, so I STILL had leftover canned pureed pumpkin...seriously. I shouldn't have bought the big can, but then again I couldn't have made all these extra pumpkin treats, so here it goes.

I've been thinking of making biscotti for a long time, since I am Italian and it is a classic Italian cookie, great with coffee or tea. Biscotti is a twice baked biscuit-like cookie that is baked as a log and then cut into the sliced cookies and baked again to make them nice and crisp. I was thinking, since it's my first year hosting Thanksgiving *panic* that it might be nice to have a little treat for my guest to take home after dinner. I wanted to test these out first to make sure they are good enough for company. So here goes nothing!

Harvest Biscotti

2 1/2 cups flour
1 cup brown sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3/4 cup dried raisins and cranberries (Sun-Maid has these packaged together)
Pinch of salt
2 eggs
1/2 cup pumpkin puree
1 tsp. vanilla extract


Preheat oven to 350. Sift together the flour, brown sugar, baking powder, and spices. Add the raisins and cranberries and mix to incorporate thoroughly.

In a small bowl whisk together the eggs, pumpkin and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give this a rough stir to generally combine ingredients, dough will be crumbly.

Flour our hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly 15-20 inches by 6-7 inches. The loaves should be relatively flat. Only about 1/2 inch high. Bake for 22-30 minutes at 350, until the center is firm to the touch. (you can also form 2 smaller logs, to make bite-size biscotti, change baking time to 18-25 minutes.)

Let the biscotti logs cool for 15 minutes, then using a serrated knife, cut into 1 inch thick pieces. Turn the oven to 300 and bake the biscotti pieces for 15-20 minutes. Cool completely.

Biscotti may still be a tad moist and chewy, so if you prefer the crispier biscotti let sit uncovered overnight in a dry space. Serve and enjoy!

(recipe adapted from Simply Recipes)

I choose to do the two smaller logs to have smaller biscotti, but I think I might like to have the larger ones for my guests (my guests being my parents, in-laws, my eldest brother and my youngest brother's family.) These are pretty tasty, and I really like the soft texture of the raisins and cranberries in the crisp and crumbly biscuit cookie. I think even adding nuts for crunch and a salty taste would be great as well. These were really easy to make and I think that my guest will really enjoy them as a take-home treat!

Eat, Drink and Be Merry!!

-BellaRosa

Pumpkin Cinnamon Streusel Rolls

I had leftover pumpkin from when I made my pumpkin cream cheese muffins and I knew i had to use it up so it didn't go bad, but I hadn't been inspired by anything, and I didn't want to make muffins again. So I started peeking around online and found an amazing idea. Pumpkin cinnamon rolls! What could be better?! So here's the recipe I found and I hope you enjoy!

Pumpkin Cinnamon Streusel Rolls
(find original recipe here.)

1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water
2 3/4 cup all-purpose flour, divided
1/2 cup canned pumpkin puree
1/2 cup milk
1/4 cup butter, melted
1 T granulated sugar
1 1/4 tsp. salt
1/4 tsp. nutmeg
Cooking Spray
3 T granulated sugar
3 T brown sugar
2 T flour
1 1/2 tsp. cinnamon
2 T chilled butter, cut into small pieces

Glaze:
3/4 cup powered sugar
1 T hot water
1/4 tsp. vanilla extract

To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)

Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375°.

Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.

These cinnamon rolls came out great! They were quite easy to make. The longest process was letting the dough rise and then letting the rolls proof once in the pan, but besides that, I felt they were super simple to make. These don't have much of a pumpkin flavor as I expected but there is only 1/2 a cup of pumpkin in them, but they have a nice spice and flavor to them. The pumpkin gives these a lovely orangey color. They are really moist and the cinnamon sugar filling is really delicious. I think these are totally worth the effort and they are really, really good!!! Perfect for a nice fall morning, to go with your cup of coffee or tea.

Fresh out of the oven, waiting for the glaze

Eat, Drink and Be Merry!

-BellaRosa

Recommended Reading: By The Time You Read This I'll Be Dead

I haven't done one of these in a really long time, I guess I hadn't been reading anything that really struck a cord or that I thought you guys would enjoy as well. But this book really hit me, and I really, really love this book. Even though it's a pretty sad and depressing story, I really loved it...it makes you think.

This book tells the story of Daelyn and her stuggles with every day life, with her parents on 24/7 suicide watch over her after her 3 (or more) failed suicide attempts. This last one leaving her mute and having to wear a neck brace all the time. She is considered a "freak" at school and feels very alone and worthless. She has horrible things happen to her and you might feel the same after what this girl has went through. But then again maybe with a better support system from her parents she might not of felt the way she did...but who knows. Either she isn't communicating properly or her parents just don't know how to listen.

Daelyn finds a website dedicated to "completers", those who will finally off themselves...for the last time. No more failures. She finds comfort in knowing that no one is gonna talk her out of it on this site and its there to help these people tell their stories and vent frustrations.

There is a twist when this random boy comes up to her one day, while waiting for her mother to pick her up from school, and starts chatting with her. He's very persistent and is there everyday to meet her and talk with her...but does she have the ability to let someone in, even though her "date of determination" is only 23 days away?

This book kept me enticed all the way through. I was invested in the character. I wanted to yell at her, I wanted to hug her, I wanted to be her friend. I wanted to tell her everything was ok...

Emotional charged and pulling on heartstrings, this book is a winner.

And I don't know what my view is on the whole "bullying" situation, but I am glad this book is out there to show what it can do to someone's life...when the bullying is day in and day out, no matter where they may move or what new school they go to...it really makes you think.

-BellaRosa

Pumpkin Cream Cheese Streusel Muffins

Its that time...time for my famous pumpkin muffins!!! I changed it up a bit this year and put together a mish-mosh of 2 different recipes that I have come across and my own little twist. These muffins are packed with everything fall! They are moist, flavorful and just make you feel happy when you eat them.

Minis ready to be devoured

Pumpkin Cream Cheese Streusel Muffins
Makes 12 regular muffins (original says 24 I got 12) or 48 mini-muffins

1 3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tablespoon cinnamon
1 tsp. nutmeg
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
1/3 cup water
1 cup canned pumpkin
2 eggs
1 tsp. vanilla extract

Filling:
1 8-ounce package cream cheese (I used 1/3 fat free)
3 tablespoons brown sugar
1/4 tsp. cinnamon
1/2 tsp. vanilla extract

Streusel:
1/3 cup brown sugar
2 tablespoons flour
1/8 tsp. cinnamon
1 1/2 tablespoons cold butter, cut into small pieces


Preheat oven to 350 degrees. Line or grease your muffin tin and set aside.

1. In a medium bowl whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.

2. In a large bowl whisk together the brown sugar, granulated sugar, oil, water, pumpkin, eggs and vanilla. Whisk until combined and smooth.

3. Slowly stir in flour mixture to wet ingredients. Mix until just combined.

For the filling:

Beat the cream cheese until softened. Beat in the brown sugar, cinnamon and vanilla until all ingredients are incorporated. Set aside.

For the streusel topping:

In a bowl combine the brown sugar, cinnamon and flour. With your hands mix in the butter until the mixture resembles coarse crumbs.

4. Fill muffins tins about 1/3 of the way full with the pumpkin batter. Add a good dollop of cream cheese to the center of each one. Fill the tins about 3/4 full and top with streusel topping.

5. Bake at 350 degrees for 15-18 minutes for regular muffins and 10 minutes for minis, or until a toothpick inserted comes out clean. Place muffins tins on wire racks for cooling. Remove from tins and enjoy!

(Took bits and pieces from Two Peas and Their Pod and the streusel from GroupRecipes)


These...are...amazing. They are so good!! I am so glad I tinkered around with a few different recipes to make something so good and truly delicious! I sort of just went by what I had I hand and what I could do with what I had. I am really glad I found how to bake the cream cheese right into the muffins, cause I used to pipe them into the bottoms and it was a pain and I felt like you never got quite enough.

And not only is the cream cheese amazing but that slightly crunchy and sweet brown sugar topping is awesome. I think it makes the whole muffin! And the muffins itself, when you don't get a bite of cream cheese is delicious and moist. Very flavorful and light.


These muffins are a winner!! You must make these for a fall gathering or for your neighbor or someone you love, or just for yourself. They are that good!

Eat, Drink and Be Merry ~Happy Autumn~

-BellaRosa

Cheesy Potato Broccoli Soup with Crispy Proscuitto

I was clicking through the food blog The Craving Chronicles and came across this amazing soup recipe that was cheesy and hearty and full of good stuff. The original recipe didn't have broccoli, but I had some cooked, and leftover so I threw that in and I thought it was perfect. The crispy proscuitto on top, definitely makes the whole dish!! You need that salty bite with the cheese and potatoes, its absolutely delicious! This soup is a gonna be a new fall favorite!

I'm in love with these huge soup mugs!

Cheesy Potato Broccoli Soup with Crispy Proscuitto
(original recipe found here.)

4-6 slices proscuitto
1 medium onion, diced
2-3 carrots, sliced
1 lb. approx. red potatoes (10-12 small or 4-6 large) peeled and cubed
1 qt. box chicken broth or stock
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese
salt and pepper to taste

Preheat oven to 400. Place slices of proscuitto on a lightly greased or Silpat lined sheet pan. Bake for about 10 minutes, until crisp. Set aside to cool, and then break into crumbles.

Heat olive oil in a large soup pot. Add onion and carrots and saute until softened, about 5 minutes. Add potatoes and enough stock to just cover and bring to a boil. Cook until potatoes are tender, about 20 minutes.

While the potatoes are cooking, melt 3 T butter in a saucepan over medium-low heat. Once melted add 3 T flour and whisk to form a roux. Allow to cook, 1 minute. Add the milk slowly, whisking constantly to smooth out any lumps. Continue to heat while whisking until the mixture thickens, about 5 minutes. Once it reaches desired thickness, remove from heat and stir in your grated cheese.

Once potatoes are tender, pour the cheese mixture into the potato mixture, stirring to combine. Heat to a simmer and let thicken. Season with salt and pepper to taste. Top each bowl of soup with crumbled prosciutto and enjoy!

Warm, cheesy goodness for a Fall day

One big, soup mug full of this soup was enough for a good meal! Add some bread to dunk and I'm sure it's even better, and more satisfying! The Hubs added oyster crackers, which are delicious and great with soup as well. This soup of full of hearty potatoes and veggies and feels good in your soul. It was super easy to make...like, incredibly easy! You dirty 2 pots, but its ok cause the soup is so yummy! The potatoes are nice and tender and the carrots still have crunch and the broccoli adds nice color and flavor, all around a great bowl of soup. The best part is the prosciutto on top...so crispy and salty, I am in love! I love prosciutto when its not crispy, and I like this crispy topping rather than bacon, I would choose prosciutto any day!

Hey! Don't take that yet!

Eat, Drink and Be Merry...and warm up with a bowl of soup!

-BellaRosa

Banana Oatmeal Cookies

I came across a banana oatmeal cookie recipe a couple weeks back and thought that those sounded amazing! I love, love, love oatmeal cookies, and I love baking with bananas so it seemed win/win for me! I looked up a few more recipes and found one that seemed perfect and thought I'd give it a try since I have some overly ripe bananas chilling on my counter.

Banana Oatmeal Cookies
(adapted from this recipe.)

1 1/2 cups flour
3/4 cup brown sugar
1/4 white sugar
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 cup (1 1/2 sticks) butter, softened
1 egg
1 cup banana, mashed (about 2)
1 3/4 cups old-fashioned oats

Optional:
1 cup chocolate chips
1/2 cup chopped nuts

In a bowl, combine the flour, sugars, baking soda, cinnamon, and nutmeg. Beat in the butter until the mixture resembles coarse crumbs. Beat in egg and bananas. Stir in the oats and chocolate chips or nuts if using them.

Drop by tablespoonfuls onto greased cookie sheets. Bake at 375 degrees for 12-15 minutes, or until golden brown. Cool on wire racks.


These soft, dense, flavorful cookies are great!! Really easy to make, although the whole, combining the sugar with the flour and THEN beating in the butter, was a little weird, but whatever, maybe that is why they are kinda thick and cakey. Also, I decided to go with brown sugar instead of all white sugar, because, well, I just like it more and I think that caramel-y flavor you get with brown sugar goes perfect with bananas. Also, to the last bit of batter I added a small handful of hazelnuts to see how those turned out. I think the nuts needed to be in bigger chunks, but I like the taste and texture of nuts in oatmeal cookies.

I hope you get inspired by these delicious cookies and use up some over-ripe bananas you may have sitting on your counter.

Eat, Drink and Be Merry!

-BellaRosa

Harvest Pork Stew

Fall is official here and I have been craving the flavors and feelings of autumn! To welcome in October I pulled together a yummy, hot and hearty bowl of a harvest pork stew filled with sweet potato, carrots and apples!

Harvest Pork Stew
(inspired by this recipe.)

1 pound boneless pork tenderloin, cut into cubes
2 cloves garlic, grated or minced
1 medium onion, chopped
4 cups chicken broth/stock
salt and pepper
1 large sweet potato, peeled and cubed
1 large Jonagold apple (that's just what I picked up), peeled and cubed
2 medium or small potatoes, peeled and cubed
10-12 baby carrots, cut in half lengthwise

In a large pot, heat a good drizzle of olive oil over medium-high heat and add the cubed pork. Brown the pork on all sides and add the onion, carrot and garlic and cook until pork is no longer pink and onion is soft and translucent. Add the chicken broth and bring to a boil. Reduce heat and let simmer, covered, for 20 minutes.

Add in the sweet potato, potato and apple. Bring back to a simmer and cook, uncovered until potatoes and apple are cooked and fork tender, about 15-20 minutes. Add a slurry of flour and water to the broth and let thicken. Serve with a big chunk of hearty bread for sopping up the juices.

Total Autumn Harvest Goodness

This stew was pretty fantastic. I felt it could have used something more...maybe some apple cider to pick of the brown bits from the bottom of the pot after browning, just a splash. I just wanted a little more "oomf" to the overall flavor of the broth, but the veggies and the pork were great! The apple was a surprise, cause it soaked up all the juices and then at the end you got the apple flavor. A nice added sweetness and soft texture. I think the sweet potato was key. It added great color and flavor. I would have liked to use a butternut squash but I thought I would try the sweet potato first, we'll do squash next time.

Another must have....bread! And of course I gotta give props to Blackbird Baking Co. The have the most amazing, hearty, earthy, perfect for dunking bread...the Country Brown Levain. Its like a wheat sourdough...its amazing. They have a Country Blonde Levain as well, which has a nice sourdough flavor but I think I like the brown better. Seems heartier and more earthy. And the last hour of their work day is Happy Hour where everything is half off!! You can't go wrong! Delicious, fresh bread and pastry for 1/2 off! It's a dream.


Eat, Drink and Be Merry....ITS FALL!!!!

-BellaRosa