So… I quit my job. And it’s been GREAT! I can’t believe what I’ve been missing. I started working at Nordstrom exactly a year ago – and I loved it. The job pays well and it was a fun distraction from the stress of school. But when I started back up again this school year, I started to lose my mind. I was stretched so thin with 19.5 credits of classes, writing my thesis, working as a Teaching Assistant and working at Nordstrom. And then trying to enjoy my senior year and hang out with friends. And then I missed a whole week of class while I was in New York at the Clinton Global Initiative Annual Meeting (all my pictures are posted here! So many famous people!) I was so stressed all the time, barely slept and was sacrificing valuable job-searching time as well.
Two weeks ago I finally decided to call it quits. I was sad to leave my co-workers, worried about no longer having a paycheck (still am!), and bummed that I was losing my discount 😉 but after last weekend of freedom and looking forward to many more – I am SO glad I quit. I’ve caught up on schoolwork, worked on my thesis, am blogging, went to the grocery store… I mean, I’m finally doing life stuff! It feels so good.
So in the spirit of celebrating… I baked biscotti! I had a little leftover pumpkin after making these Pumpkin Millet Muffins last week and for some reason, pumpkin biscotti just wouldn’t leave my mind! So – I set to work last night and made these Pumpkin Spice Biscotti. Oh my goodness, they are absolutely amazing. I used some of the Pumpkin Spice Oil that I got from LorAnn and that you can get on Amazon (see this post about Earl Grey Tea Shortbread for another use for LorAnn Oils!) and gosh, they turned out good! I dipped them in white chocolate (that I had brought back from Madagascar!) and now have a delicious plate of treats!
- ½ cup pumpkin puree
- 2 tablespoons butter, room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon pumpkin spice emulsion (optional but highly recommended!)
- 1½ cups all-purpose flour
- 1 cup whole wheat flour
- ½ cup sugar
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
- white chocolate for dipping
- Preheat oven to 325 degrees. In the bowl of a stand mixer, add the pumpkin, butter, eggs, vanilla, and pumpkin spice emulsion. Beat until combined.
- In a separate bowl, mix the dry ingredients: flours, sugars, baking powder, salt, and spices. Add the dry ingredients to the wet ingredients and stir to combine.
- Divide dough in two and on a floured surface, roll each half into a 9x3inch (roughly) log. Place both logs on a cookie sheet fitted with a silicone baking mat or parchment paper. Bake for 20-25 minutes, until edges are golden brown.
- Let cool for 15 minutes and drop oven temperature to 300 degrees. When logs are cool, use a serrated knife to cut them into one inch strips. Turn pieces on their side and return to baking sheet. Bake for 10-15 minutes until dry and crisp. Remove from sheet and let cool on a wire rack.
- Once cool, melt white chocolate in a double boiler. Dip biscotti in melted chocolate and return to wire rack to harden.