weekend visuals

I know it’s not the end of the weekend yet, but I feel like posting some pictures.

This yarn is named “Regan, it doesn’t go on the dog’s head.”  I don’t follow directions very well.

I spent most of the day making COOOOOKIES!  I’ve got the cookie swap at Knitch on Sunday…umm technically “today,” I guess!  So for that I made some chocolatey cookies topped with crumbled candy cane.

Totally almost positive they won’t poison anyone…

And I need baked goodies to give my coworkers for gifts, and since everyone there is addicted to coffee…

Pumpkin biscotti!  Dipped in chocolate to make them EXTRA evil

RECIPE ADDED AFTER THE JUMP BELOW!!!

I make my biscotti nut-free because, duh, I’m allergic, and also I AM NOT A MEANIE BITCH!

ahem.

In the fridge I’ve got some shortbread dough, actually LEMON shortbread dough.  I’ve never made this before but I’m using Cinnamon‘s recipe, so it’s bound to be good.  Tomorrow I’ll bake the shortbread and also make some OUTRAGEOUS CHOCOLATE COOKIES.  They must be good because they are OUTRAGEOUS! See?  it’s right there in the name.

I’m covered in flour and chocolate and happy 

Pumpkin biscotti

• 2 1/2 cups of flour
• 1 cup of sugar
• 1 teaspoon of baking powder
• 1 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• Pinch of ginger
• Pinch of cloves
• Pinch of salt
• 2 eggs
• 1/2 cup of pumpkin purée
• 1 teaspoon of vanilla extract

1 Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.

2 In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.

3 Flour your 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 about 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 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)

4 Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.

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

Makes approximately 15 cookies.

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