Pumpkin spice biscotti

September is now underway and that only means one thing. The start of fall! It is by far my favorite time of year, not only for all the amazing weather and boot wearing that goes on, but for the array of delicious recipes that I can now use pumpkin in! I’m sure all of you love pumpkin just as much as I do and as a way to kick off this awesome time of year, here is the very first pumpkin recipe for you all.


3 1/2 cup flour (I used AP but whole wheat would work fine here, not sure about GF flours though)
1 1/2 cup brown sugar, packed
2 tsp. baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
2/3 cup canned pumpkin puree (fresh works fine too)
2 lage eggs
1 Tbls. vanilla extract
2 Tbl butter, melted
White chocolate chips, optional

In a large bowl, combine flour, sugar, baking powder, salt and pumpkin pie spice. In another bowl, whisk together pumpkin, eggs, vanilla, and butter. Carefully pour wet mixture into dry and mix. This mixture will be extremely crumbly and will look really dry. Just keep mixing. It will come together.

Pour mixture out onto a floured surface and bring together into a ball. Cut in half and form into logs (this should be done on the baking sheet). Each log should be about 2-3 inches wide and 10 inches long (mine were a little on the larger side).

Bake on a lightly greased baking sheet for 25 minutes. Remove from the oven and allow to cool for 10 minutes. With a sharp knife, cut 1/2 inch slices out of each log and place cut side down back onto the baking sheet. Bake for an additional 10 minutes or until the cookies have dried out. Remove from tray and cool on a cooling wrack. Dip or drizzle melted white chocolate over top.



Sinful raspberry and cream rolls

Today is a fat day.

I have been wanting to make these for weeks now, but hadn’t because I was scared that they would be so good and I wouldn’t be able to control myself around them.

Well, I was right. They are good. And I have no self control. Hence the fat day.

You should make these for the 4th of July. They would be awesome for dessert, or a brunch, or just because. You will thank me. I promise.


1 cup milk
3 tablespoons unsalted butter
3 1/2 cups unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise yeast
1 teaspoon salt
Non-stick cooking spray


6 Tbl butter, melted
1/4 cup brown sugar
1 cup raspberry preserves
1/2 cup mascarpone cheese


8 oz cream cheese
3 Tbl butter
1 cup powdered sugar

Combine milk and butter in a glass measuring cup and microwave until butter is melted and mixture is warm. Pour into the bowl of a stand mixer with a paddle attachment. Add in 1 cup flour, yeast, sugar, and salt. Mix on low speed for 3 minutes. Pour in 2 1/2 cups of flour and mix on low speed until flour is all absorbed and dough begins to pull away from the sides of the bowl. Remove the dough from bowl and knead on a floured surface for 8 minutes. Dough will get smooth and come together in a ball. Lightly grease a bowl and place dough in the center. Cover with plastic wrap and a kitchen towel and place in a warm place for 2 hours.

After two hours, punch down the dough (it should have tripled in size by now) and roll out onto a floured surface. Roll the dough into a 15x11in rectangle.

Combine preserves and mascarpone cheese together in a small bowl. Brush butter onto the surface of the rolled out dough and sprinkle with brown sugar. Spread preserve mixture over the top. Slowly and carefully begin to roll up the dough starting at one long side. Cut crosswise into 18 equal pieces and place cut side down in a pie dish. Cover with plastic wrap and a towel and let rise for another 45 minutes.

Pre-heat oven to 375 degrees. Place rolls into the oven and bake for 20 minutes. The tops will be golden brown.

Remove from the oven and allow to cool for 10 minutes. In the meantime, mix together all ingredients for the frosting and evenly spread it over the tops of the rolls. Eat warm or at room temperature.