Pumpkin Biscotti

Did everyone have a wonderful Thanksgiving?
I was working, so I celebrated with my fabulous co-workers as the hospital provided a huge spread of yummies for lunch.
I got in the baking spirit and knowing that most nurses love their coffee as much as they love vacations, I made biscotti for dunking!
They were such a hit!
I was pleasantly surprised at how well they turned out, as I had never made biscotti before.

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.

(source for recipe)

I doubled it so I had enough to share! I also recommend not dipping them in frosting like I did, but dip or drizzle melted chocolate over so they stay crunchy!

P.S. Anyone going shopping today for Black Friday sales? Not Me! I will do the rest of my shopping online to avoid crowds, haha!


Chopped and Cropped

I decided to cut my hair!
It was getting kinda ratty at the ends. 
Even though I love my long hair, I knew I needed a trim.
I only took about 4 inches off, but my hair feels curlier now that it doesn't have the extra weight.

In light of my shorter do, I decided to wear my cropped cardigan.
Make sense?
I also decided that I didn't want to put shoes on.
It's my day off, I do what I want! :P

So I was all cold, and thought I'd take my pictures inside by the window...

Pose, pose. Click, click.

And then I noticed how sunny it was through that window!

And figured I'd finish my shoot outside!

But it was quite chilly...

Screw this guys, I'm going back inside!

Ahh so cuddly!

The End.
Now to warm my fingers with some hot tea!

Cropped Cardi: Target with DIY applique
Tank: unknown
Bracelets and Watch: Kohl's  
Belt: Wet Seal
Jeans: Old Navy
Socks: H&M
Big cozy sweater: Abe's, thrifted.

Surprise ending!

Abe and I took a midnight stroll and played with streetlamps

Cloche hat: mark., Infinity scarf: Target, Red Coat: NY & Company, Shoes: Nike.



The Star Barn

I drive almost an hour each way when I go visit my good friend SarahJean.
Every time, I pass by this awesome looking old church with a grey steeple.
Well I finally decided to visit it and realized it is a barn! 
From the high way, all you see is the steeple, so you can see how I was confused.
I was delighted that the grounds were open for walking tours, too!
It fit perfectly with my outfit of the day, I had been going for a '40's vibe.
These pictures are all taken in natural lighting right before the sun was almost completely gone from the sky.
I think it makes them more fitting for the times.

Burr! It was 46*F outside!


It doesn't look it, but it was dark outside by this time!

I love how the colors are all muted and subdued.
Don't you?

Coat: vintage
Dress: vintage
Necklace & bracelet: gift from grammy
Belt: Old Navy
Tights: unknown
Shoes: Chelsea Crew via Ruche.com
Purse: gift from grammy
Hair bow: F21


Blueberry Breakfast Bread

Blueberry Breakfast Bread 
(adapted from here)

½ cup unsalted butter, room temperature
2 tsp. lemon juice
7/8 cup sugar

1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder

½ tsp. kosher salt
1 tsp ground allspice (optional)
2 cups fresh blueberries
½ cup buttermilk

1 Tbsp sugar for sprinkling on top

  1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
  2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder, salt, and allspice.
  3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
  4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. If baking in a loaf pan as I did, increase baking time to 60min. Let cool at least 15 minutes before serving.

Husband approved! He liked that it wasn't overly sweet.