Well, it’s that time of year again.
For the last few weeks, Fritz has been warily dreading its arrival, and has tried his absolute best to steel himself for it. He’s been coaching Henry in deep, diaphragmatic breathing and other relaxation techniques such as yoga (Henry excels at downward dog) and aromatherapy that might help them both survive the next two months. Together, they’ve formed a brotherly bond that can take anything, even…
I’ve officially made my first pumpkin recipe of the fall, and I can promise that there are many, many more to come. In fact, some of the leftover pumpkin puree in the fridge has a high likelihood of finding its way into my breakfast bowl of steel-cut oats tomorrow.
And possibly Fritz’s bowl, if I can sneak it in without him noticing. Wish me luck.
Whole-Wheat Pumpkin Walnut Biscotti (adapted from this recipe)
- 3 C whole-wheat flour (I used whole-wheat pastry flour, ’cause that’s what I had)
- 3/4 C sugar
- 1 t baking powder
- 1 t cinnamon
- 1/4 t salt
- 1/4 t nutmeg
- 1/4 t ground cloves
- 1/4 t ground ginger
- 2 eggs
- 1/2 C pumpkin puree (not pumpkin pie filling!)
- 1 t vanilla extract
- 1 C walnuts
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a mixer, combine the dry ingredients, then add the eggs, pumpkin, and vanilla and mix until smooth. Toss in the walnuts and mix to combine. It should be somewhere between a dough and a batter–the original recipe said to “knead it”, but my dough was far to sticky to be kneaded outside of the machine, but I didn’t want to add piles of flour.
Knead in the mixer for a few minutes, then roughly shape into a long loaf with your hands and lay it on the parchment paper. Press it down and into a slightly rounded, long loaf. Bake for 20 minutes, until golden brown. Slice into about 20 thin biscotti shapes (so pretty!) and return to the oven to dry out. I turned to heat down to the “warm” setting, and propped the door open a bit to let the moist air out. It took about 2-3 hours to dry out to my liking (which is pretty dry), turning them once or twice.
These are not too sweet, but have a really delicious and distinct pumpkin and pie spice flavor. When dipped in coffee, it’s like a pumpkin spice latte!
I also considered drizzling them with white chocolate, but I only had about ten chocolate chips (why would you save a bag with only ten chips in it, you might ask? And my answer: no idea), and I found them sweet enough as is.
And just so you know, despite Fritz’s whining and moaning about the devastation to his appetite that pumpkin season brings, he ate the vast majority of these in 24 hours. There’s one left. And they do taste like pumpkin, so now you and I both know the real truth.
Fritz loves pumpkin. He craves pumpkin. He wants pumpkin at least three times a day, in both his solid meals and his warm, toasty beverages.
So take that, pumpkin haters. Hello, pumpkin steel-cut oats.
Henry’s new found flexibility has enabled him to assume some new and slightly awkward positions: