Pumpkin Biscotti

We have lots of fresh pumpkin puree on hand.  We added it to a basic biscotti recipe we have and it came out delicious!  The pumpkin gives the biscotti a nice color.


2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup sugar

1/2 cup unsalted butter at room temperature

1 teaspoon ground anise seed

1/2 teaspoon ground mace

2 large eggs

1/2 cup pumpkin puree

1 cup Heath Bar chips

DSC01675Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper.  Blend flour, baking powder and salt in a large bowl.

DSC01676In a separate bowl, using an electric mixer, beat sugar, butter, anise seed and mace until blended.

DSC01677Add eggs, one at a time to creamed mixture.  Blend in pumpkin.

DSC01678Add the flour mixture until combined.  Stir in Heath Bar chips.

DSC01679Transfer the dough to prepared baking sheet.  Form a log about 16 inches long and 3 inches wide.  Bake for 30 minutes.  Remove from the oven and allow to cool on the baking sheet for 30 minutes.

DSC01680Slice into 1/2 inch slices, then cutting in 1/2 with a serrated knife.  Place biscotti on their sides and bake another 15 minutes.

DSC01682Allow to cool, then enjoy! Great dippers in coffee, tea or hot chocolate.


Megan wanted to try-out the new brownie pan she got for Christmas.  You will notice an unusual ingredient in this recipe for brownies, mashed potatoes! Don’t let this stop you from trying them.  They are moist and cake-like, and really easy to make.  Give them a try!


3/4 cup mashed potatoes (we used instant mashed potatoes)

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup canola oil

2 eggs, slightly beaten

1 teaspoon vanilla

1/2 cup flour

1/3 cup cocoa powder

1/2 teaspoon baking powder

1/8 teaspoon salt

1/2 cup chopped nuts

Preheat oven to 350 degrees.  Place in a large mixing bowl, mashed potatoes….

white sugar …

brown sugar….


canola oil….

and vanilla.  Mix together well with electric mixer or by hand.

Combine flour, cocoa powder, baking powder and salt.

Stir together well.

Gradually add dry ingredients to wet ingredients and mix together.  Fold in the nuts if desired.

Pour batter into a greased 9 inch square pan

Place in the oven and bake 23-27 minutes.

Banana and Butternut Squash Bread

We had a fun time at Nothing To It Culinary Center in Reno recently.  Megan, Erin and I  took a class called “Cooking With Pumpkin and Squash”.  We would like to thank “Nothing To It” for allowing us to use this recipe in our blog. It is simple and delicious and I think you will enjoy it!

Chef Lara Ritchie with Megan andTerri at the cooking class

Here’s the ingredients you will need:

1 cup sugar

1/2 cup unsalted butter, softened

3/4 cup mashed very ripe banana

1 cup cooked and mashed  butternut squash or other winter squash

2 large eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground mace

1/2 teaspoon ground or freshly grated nutmeg

1 cup chopped nuts

1/2 cup toasted pumpkin seeds or sunflower seeds

**Preheat oven to 350 degrees.

In a large bowl and using an electric mixer, beat together the sugar and butter on medium speed until light.


Beat in the mashed banana and squash.

Add the eggs and beat until smooth.

Then mix in 1 teaspoon of vanilla

In another bowl mix the dry ingredients.  First, 2 cups of flour and 1 teaspoon of baking soda.

Followed by 1/2 teaspoon of baking powder…..

1/2 teaspoon of salt….

1 teaspoon ground mace….

…and 1/2 teaspoon ground nutmeg.  Stir all the dry ingredients together.

Add the flour mixture to the butter mixture and beat with your mixer until it is smooth.

Add the nuts and stir in with a spoon.

Prepare a 9×5 loaf pan by spraying all sides with cooking spray or spread with butter.

Spread the batter into the pan. Sprinkle the pumpkin seeds or sunflower seeds on top if you wish.

Place the bread in the oven and bake 50-60 minutes until a toothpick inserted in the center comes out clean.

After the bread has completely cooled on a rack, remove from the pan.