Pumpkin Spice Biscotti

It's hard to stay away from pumpkin too long.  This pumpkin comes in the form of a super crunchy biscotti perfect for dipping in a piping hot cappuccino. 

Pumpkin spice lattes are everywhere, it's usually the first scent I smell when I walk into my office in the fall.  I have to admit that I succumb the sweet, spicy temptation at least once a year...it's like of rite of passage leading to each fall.  Sadly though, as tasty as it is, I prefer my coffee to be pure unsweetened coffee flavor, so that one pumpkin spice latte order each year is it for me.  I have more than a little bit of envy whenever I smell a pumpkin spice latte, wishing I wanted to drink it as much as I love the idea of drinking it.  

That pumpkin spice coffee scent is indeed one life's great scents. 

The solution to this came to me a couple of years ago when I saw a posting for pumpkin biscotti on Southern Living. In this scenario, I get that wonderful pumpkin spice flavor, but my coffee is pure java flavor with a bit (or a lot) of milk thrown in.  

Love biscotti. 

I dipped some in white chocolate and drizzled others with the white chocolate.  I think these are actually better without the white chocolate as it's a little too sweet with the drizzle.  But the white chocolate ones look cuter and eating cute food is important.

With our first breath of cool air here in Las Vegas, it's time to transition back to hot lattes.  I take lattes pretty seriously...given a choice between an espresso after dinner or a glass of wine, I am grabbing the espresso.   I'm convinced that coffee is the elixir of heaven.

Since I spend a considerable amount of time making coffee in this house, thought I'd share this easy, espresso machine free way to make a latte or cappuccino at home.  Granted, I understand that one of those $400 grinders grinds the perfect bean without altering the flavor and those thousand dollar machines are able to pull an espresso that cannot be replicated at home (YUM!) but this poor man's latte making makes a pretty tasty latte.

Remember the moka pot from the pumpkin spice protein shake post?(which by the way is a coffee addition to a shake and not a flavored coffee--it's obviously different...maybe)  Yep, start by putting on a pot of espresso in the moka pot. While that is brewing, pour about 1/2 cup of milk into your cup. Skim and 1% foam really well.  I've never tried 2%, whole or nut milks.  

Grab one of those milk frothers (just $15 at a kitchen store or less if you can find one at TJ Maxx).  Froth the cold milk--this takes under 30 seconds.  Froth more for cappuccino, less for latte.  I got carried away while taking photos, so we are making a cappuccino here. The best part is there is no machine to clean, all you have to clean is this little electric whisky thing by running it under water...yay!

Heat the milk in the microwave.  Watch it the entire time...it inflates like crazy.  I usually have to turn it off at 30 seconds and let it deflate a bit before finishing the warming. 

This makes a crazy solid foam...no wimpy foam here. 

Pour in your desired amount of espresso and stir.  Not a Starbucks, but when you drink about 3-5 of these a day like I do, it's a pretty economical version to make it at home and goes perfectly with pumpkin spice biscotti. 

Pumpkin Spice Biscotti

Ingredients:

• 3 1/2 cups all-purpose flour
• 1  cup sugar
• 1 1/2 tsps baking powder
• 1/2 tsp. salt
• 2 tsp pumpkin pie spice 
• 1/2 cup pumpkin puree
• 2 large eggs
• 1 tsp almond extract
• 1 tsp vanilla extract
• 4 tbsp butter melted
• 2/3 cup sliced almonds, toasted (optional)
• 1/2 bag white chocolate chips, melted with 1/2 tsp shortening  (optional)

1. Preheat oven to 325.
2. Combine flour, sugar, salt, baking powder, and pumpkin pie spice in a large bowl and whisk together.   
3.  In another bowl whisk together pumpkin, eggs, melted butter, extracts and pumpkin pie spice.  
4. Slowly add flour to pumpkin mixture and stir until dry ingredients are moistened. Gently mix in almonds
5. Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into long log the length of a full baking sheet.  Bake for 30 minutes; remove from oven and reduce oven temp to 300.
6. Cool log for 15 mins then transfer to a cutting board. Using a serrated knife, cut into 1/2″ thick pieces, slicing at a slight angle.  The interior of each biscotto will still be just a little moist 
7. Place the biscotti with a cut side facing up on a half sheet pan and bake for 10 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 10 minutes. Set all the pieces on a wire rack to cool. 
8. Once the biscotti have cooled, drizzle with melted white chocolate. (To melt the chocolate, pop it in the microwave and heat for 30 seconds, then stir.  Place back in microwave and heat in 15-second intervals and stirring in between until chocolate is melted. Alternately, dip 1/4/-1/2 of each biscotti in chocolate.  Store in airtight container.

Cookbook # 78 Bar Americain; Chopped Apple Salad

Where does the work week go?  It seems like one day you're rolling over in bed on a Monday morning wondering how the weekend went by so quickly, and the next day, it's the end of the week and it's time to get ready for a couple of days away from the office.  I can't believe tomorrow is Friday already, but I am definitely not complaining.

The weeknights go by in the same frenzied blur as the weekdays, but every once in awhile, I feel a little ambition to crack open a cookbook...a new cookbook in this case.  Yes, it is the newest Bobby Flay cookbook, Bar Americain.  It's not that I intend to pick up these new cookbooks, it's just that I belong to The Good Cook cookbook club.  It's one of those clubs where you get a bunch of books free and then agree to buy a book or two in the next year.  It usually turns out the be a phenomenal deal for a cookbook lover like myself...4 books up front for $1 plus free shipping (I got Dorie Greenspans French cookbook for just $1!) I buy one at half price when I sign up, and I have just one more cookbook to buy in the next year.  I do that easily.  But I digress...the book club just offered up cookbooks at $10 and I can't resist Bobby Flay cookbooks as it is, let alone newly released $10 cookbooks.

Oh is this cookbook just yummy...Roasted Corn Soup, Cauliflower and Goat Cheese Gratin, Smoked Chicken Pot Pie with Sweet Potato Crust, Brooklyn Hash Browns, Blackberry Souffle and Thin Apple Tart just to name a few. Bobby is a genius.  Imagine the pain when my coworker asked if I went  to the Bobby Flay book signing when he was at one of our properties a couple of weeks ago.  That's why you should read memos really.

For a weeknight meal, I went with two of the easier recipes.  In this case though, easy does not mean less flavor....grilled cheese with cheddar, goat cheese, bacon and green tomato and a chopped apple salad with pomegranate vinaigrette.  The sandwich was a great combo of salty bacon and sweet green tomato with melty cheese to pull it all together. And the salad...I think toasted nuts in salad are just heavenly.  Add into that the sweet popping crunch of pomegranate seeds and tart apples and the salad is a perfect light and clean weeknight dinner.

Chopped Apple Salad with Pomegranate Vinaigrette

Adapted from Bar Americain by Bobby Flay

Ingredients

Pomegranate Vinaigrette:

• 1/4 cup pomegranate molasses
• 1/4 cup red wine vinegar
• 1 heaping tablespoon Dijon mustard
• 1 tablespoon honey, or more to taste
• Salt
• Freshly ground black pepper
• 1/2 cup extra-virgin olive oil

Salad:

• 6 apples cut into 1/2-inch dice
• 2 cups baby spinach, sliced
• 2 heads endive, thinly sliced
• 1 cup toasted sliced almonds
• 3/4 pound blue cheese, crumbled 
• 1/2 cup pomegranate seeds
• 
  

For the vinaigrette:

Directions

Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.

For the salad:

Combine the apples, spinach, endive, walnuts and blue cheese and half the pomegranate seeds in a large bowl. Add the vinaigrette and toss to coat.  Serve and sprinkle remaining pomegranate seeds on top.

Baked Hot Chocolate

When I saw that My Baking Addiction and Good Life Eats Holiday Recipe Exchange was starting and Scharffen Berger Chocolate, was sponsoring the first week, I was sold.   Actually I was sold when I saw the recipe exchange was starting up in October and I did a little dance when I saw that chocolate was the first week's theme.  

I knew that for the Scharffen Berger Chocolate theme week, this particular recipe needed to be made...again.  It would also let me add another cookbook to my completed list...cookbook # 77 in this case:  The Essence of  Chocolate Cookbook from Scharffen Berger.  I've actually made this recipe about a zillion times because it's that great and adapted it over the years to include vanilla, reduce the sugar and added different flavorings, but the core recipe is still Scharffen Berger's. Love this cookbook---but how bad can a cookbook all about chocolate really be?

Since this is only week one--it's the perfect time to join in the recipe exchange.  In fact, you can join in any theme anytime during the entire week it's open and today is just day one of chocolate.  What I especially love is that it's not a mandatory weekly involvement so if we get a little busy around the holidays, we can participate in the ones that we have time for. Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger.

These little cups of chocolate are so rich and decadent that you'll probably want to share one with someone.  Or not, but I'd recommend it.  I thought it was a fluke when I couldn't finish the first time so I tried the recipe again because it is chocolate after all.  The next time I poured a large glass of milk, and swore I'd power through it, but alas, I could not.  It's that rich, but each bite is like pure chocolate heaven. The top is a crispy chewy and the cake gets progressively soft and gooey as you get to the bottom of the cup until it's like a spoonful of thick rich chocolate. It's similar to a molten chocolate lava cake, only with a lot less cake and a lot more molten chocolate lava. I know frozen hot chocolate has a big following, but I would argue that baked hot chocolate can definitely give the frozen or hot varieties a run for their money.  And the best thing is it is so surprisingly easy.  You look like a rock star chef just by melting chocolate and letting the mixer beat some eggs and sugar for 5 minutes. 

Baked Chocolate Chaud

adapted from Essence of Chocolate by Scharffen Berger

10 oz semisweet chocolate chopped 

6 tbsp butter 

4 large eggs

2 tbsp sugar

1 tsp vanilla bean paste

1. Position a rack in the middle of the oven and preheat oven to 350 degrees .
2.  Arrange four 1 cup ovenproof coffee cups in a baking or roasting pan and begin boiling water to pour around cups during baking.
3. Add water to bottom of a double boiler and set to simmer.  Place the chocolate and chopped butter in the top of a double boiler melt, stirring until smooth. Remove from chocolate from heat, stir in vanilla bean paste and set aside, leaving the simmering water on the burner. 
4. Stir the eggs and sugar together in the mixer bowl;  set over pan of simmering water and whisk until warm to the touch.
5. Using whisk attachment, beat eggs and sugar for 3 to 5 minutes until light and fluffy.
6. Carefully fold the eggs into the chocolate mixture until it is light and smooth.
7. Spoon the batter into the cups and place on middle rack in oven. Pour boiling water into roasting pan to come about 1/3-1/2 way  up the side of the cups. 
8. Bake for 15 to 20 minutes until set and no longer shiny on top.  
9. Carefully remove the cups from the pan and let cool on rack.  The cakes can be served warm, at room temperature or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place in a preheated 350 degrees F oven for 5 minutes, or until warm.
10. Serve with a dollop of whipped cream or even melted marshmallows

Chipotle Pumpkin Soup

Last pumpkin post...for a little bit at least.  I have quite an assortment of squashes begging to be cooked up. 

This one's another savory recipe....and it feels pretty rich and decadent while eating it.  I actually felt guilty after  finishing up my bowl and then realized I'd just eaten a pretty healthy bowl of pumpkin, veggies and broth.  It's based on the idea of the much-loved butternut soup classic, but with some southwestern flavors and heat.

Yes, tomatillos.

Actually roast the onions at the same time but I didn't add them to the photo. 

For the pumpkin I chose the kabocha below which is one of my all time favorite squashes/pumpkins.  I think kabocha is a general term for pumpkin in japanese, but it's been a really, really long time since I studied japanese.  Regardless, I love the flavor and its availability pretty much all year long at the asian market. Slice it into pieces without removing the rind, toss with coconut oil, salt and pepper and roast.  It is so fantastic that Brooklyn and I fight over the cold leftovers straight from the fridge. 

For this recipe though, the pumpkin needs to be peeled and chopped.  Not the most fun activity, but so worth the effort.  Add a box (or 2 14 oz cans) of chicken broth and cook until the pumpkin is tender(about 15 mins). 

I realized after I took the whole food processor step that it was unnecessary as I was going to blitz the entire soup with my stick blender.  

Add the chipotle,  tomatillos, tomatoes, onions and garlic to the cooked pumpkin and broth and then use a stick blender to puree.  

Serve with yogurt, avocados and some tortillas on the side--I love these Trader Joes Veggie Flaxseed tortillas.  Croutons or thick crusty bread would also be fantastic.

And since I've been on a "short version/long version" of the past few recipes, I'll continue.  I'm guessing you could do a short version of the soup with 2 cups of canned pumpkin puree instead of using fresh pumpkin.  Add it to the broth and the roasted vegetables, puree and cook for 10 minutes.

Chipotle Pumpkin Soup

2 lb kabocha pumpkin (or any pie pumpkin)

1 lb tomatillos

1/2 lb tomatoes

1 head of garlic, top cut off

1/2 medium red onion, chopped

2 tbsp olive oil

1-2 canned chipotles plus sauce

salt and pepper to taste

avocado (optional)

Chips or bread for serving

1. Turn oven to broiler setting and set rack to middle row of oven.
2. Cut tomatillos and tomatoes in half and place on baking sheet.  Add onions and garlic and drizzle with olive oil.  Roast on middle rack for 10 minutes
3. Peel and cut pumpkin into 1/2 inch cubes. Add chicken broth and cook over medium heat for 15 minutes or until pumpkin is fork tender
4. Add roasted tomatillos, tomatoes (should slip out of their skins), and onions to pumpkin pan   Squeeze individual garlic cloves out and add along with 1-2 chipotles and 1 tbsp sauce. (I used two and it was pretty spicy) 
5. Puree with stick blender until smooth
6. Turn heat down to medium low and cook 10 mins to warm through and allow flavors to meld
7. Serve with tortilla chips, plain yogurt and avocado.

Hoover Dam Raft Tour

Hoover Dam is just a short 1/2 hr drive from Vegas and while I've seen it before, I've never seen it from the backside canyon.  Black Canyon Tours operates short 45 minute "postcard tours" that takes you down the canyon and into a raft on the back (front?) side of the dam--perfect for a view of the dam very few people ever see.   I think they also offer a much longer rafting trip down the river as well. 

Anyone who ever sat in a car waiting to slowly cross the dam over the dam road knows that this bypass bridge was needed and was finally completed about a year ago.  Nevada and Arizona named the bridge together since it spans both states.... Mike O'Callaghan – Pat Tillman Memorial Bridge.  Not sure how interesting all of this is except I thought I'd share how cool it was that Arizona chose to name their portion of the bridge after Pat Tillman. 

When I think of Hoover Dam,  I think of the 70s and I have no idea why.