Longing for Fall..

I know, I know -- as all of you out there long for the snow to melt and spring to be in full-swing, this crazy girl can't wait until fall. Instead of breaking out the flipflops, I daydream about hosting our first "big" Thanksgiving dinner, leaves changing colors, watching my brother play college football, and all things pumpkin. Therefore, in the spirit of these daydreams --


Whole Wheat Pumpkin Bread
1/2 cup applesauce (or canola oil if you're not into the moist, healthi(er) option ;)
1 1/4 cups canned pumpkin (NOT pumpkin pie filling)
1 cup white sugar
1/3 cup brown sugar
2 eggs (room temperature)
1-1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1/2 cup toasted chopped nuts (optional, like pecans or walnuts)
1/2 cup raisins (optional)

Preheat the oven to 350 degrees

Lightly spray a loaf pan with cooking spray (or grease and flour)

In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Set aside.

In a medium size mixing bowl, mix together the applesauce, pumpkin, sugar, brown sugar and eggs until combined. Carefully mix in the flour mixture and stir until well blended. (fold in nuts and raisins, if using)

Gently pour and spread the batter evenly into prepared loaf pan.

Bake in preheated oven for 40-60 minutes or until the top of the loaf springs back slightly when gently pressed. Cool in pan for 10-20 minutes and transfer to rack to cool completely.

Banana Chocolate-Chip Biscotti

If a food has the name banana in the title, I'm likely to try it -- enter the "banana/turkey meatloaf disaster"...sigh... nonetheless, while perusing the menu of a local bakery, I got the idea to try replicating a banana-flavored biscotti and I'm still patting myself on the back. MMmmm. Of course they're great with coffee or tea, however I found myself snacking on them throughout the day like cookies!


Banana Chocolate-Chip Biscotti
1 cup sugar
1/2 cup butter or margarine, softened
1/2 cup mashed very ripe banana (about 1 medium-sized banana)
1 teaspoon vanilla extract
2 eggs (at room temperature)
3 cups all-purpose flour (not self-rising)
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips

Preheat oven to 350 degrees. Grease large cookie sheet

Stir flour, baking powder, and salt together in small bowl. Set aside.

Beat sugar and butter in large bowl on medium speed. Beat in banana, vanilla and eggs until smooth. Stir in flour-mixture until well-combined. Then stir in chocolate chips.

Divide dough in half --shape each half into a long rectangle on the greased cookie sheet. (dough will be sticky, greasing your hands might help)

Bake about 25 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool 15 minutes on cookie sheet.


Cut crosswise through the biscotti-log to make about 32 one-half inch thick slices. Lay slices cut-side down on cookie sheet, bake 10-12 minutes or until the top is golden brown and dry; turn slices and bake about 10 minutes longer until golden brown. Remove from oven; cool biscotti on wire rack.




Things I will try next time:

• Dipping one end in melted chocolate
• Adding some chopped pecans or walnuts