Tag: tsp cinnamon

Pumpkin Hazelnut White Chocolate Biscotti

Hazelnuts, white chocolate and pumpkin spices are the perfect combination for these crispy “adult” cookies. Biscotti is an Italian crescent shaped cookie that is twice baked and perfect for dunking into coffee, tea or even milk.

If you have electricity and a warm oven to bake these in today, take a moment to be thankful and think about the hundreds of thousands who do not.

It’s Sunday, day seven of no electricity for many of us on the South Shore of Long Island, Staten Island, Brooklyn and New Jersey. It’s getting cold outside and gas has been very hard to come by, but I am fortunate I was able to stay at my Mom’s last night.

I am thankful for my family, the roof over my head and hot food to eat and so sad for those around me who lost everything. I donated clothing, donated to the Red Cross, and plan on doing more once my power is restored and I can get gas. The way I see it, I can’t help everyone, but if everyone helps one person they will be in much better shape. Hope you all have a warm Sunday with your loved ones and be thankful for the little things we take for granted.

Pumpkin Hazelnut White Chocolate Biscotti
gordon-ramsay-recipe.com
Servings: 28 • Size: 1 biscotti • Old Points: 2 pts • Points+: 3
Calories: 101.5 • Fat: 4 g • Carb: 15.5 g • Fiber: 0.5 g • Protein: 2 g • Sugar: 8 g
Sodium: 40 mg

Ingredients:

2 cups all purpose flour (+ more for dusting)
2 1/2 tsp pumpkin pie spice
1-1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
2 1/4 oz (1/2 cup) crushed hazelnuts
1/2 cup white chocolate chips
2 tbsp unsalted butter, softened
3/4 cup superfine sugar (you can put sugar in food processor)
2 tbsp pure canned pumpkin
2 large eggs
1 tsp vanilla extract

Directions:

Preheat oven to 375°. Line a baking sheet with a silpat or parchment paper.

In a medium bowl, combine flour, baking powder, cinnamon, nutmeg and salt. Add hazelnuts, white chocolate chips and mix.

In a stand mixer, mix butter and sugar on medium speed for 1-1/2 minutes. Add pumpkin, vanilla and eggs, one at a time. Add the dry ingredients and mix on low speed until just combined to make a dough.

Remove the dough (if too sticky sprinkle flour over it and on work surface). Divide into two pieces and form into long flat logs about 12 inches long x 2 inches wide.

Place on the lined baking sheets and bake 22-25 minutes.

When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best).

Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches. Bake the biscotti for another 3-4 minutes on each side, less if you like it softer.

Makes 28-30.

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Pumpkin Cheesecake Shooters

When you need a “little” treat, these delicious pumpkin cheesecake shooters are the perfect sweet fix. Perfect to serve at Halloween party or to add to your Thanksgiving table!

I love the idea of serving bite sized desserts at a party, it’s perfectly portioned, and if there are other desserts on the table, it’s just the right amount. You can buy inexpensive shot glasses at the dollar store and if you are bringing a dessert to a party, you can even give the shot glasses to the host as a gift.

These can be made ahead and kept chilled until ready to serve. Of course, if you rather use larger glasses, you can make 8 servings and double the filling.

My whipped topping of choice is Truwhip, and I’m excited they just came out with a light version! I love that it contains all natural ingredients, no HFCS, hydrogenated oils, transfats or GMOs. ^[1]

Enjoy!

Pumpkin Cheesecake Shooters
gordon-ramsay-recipe.com
Servings: 16 • Size: 1 shot glass* • Old Points: 2 pts • Points+: 2
Calories: 78 • Fat: 4.2 g • Carb: 11.6 g • Fiber: 0 g • Protein: 1 g • Sugar: 7.5 g
Sodium: 16.5 mg

Ingredients:

3 (1.5 oz total) whole chocolate graham crackers
4 oz 1/3 fat cream cheese, softened
1/2 cup pure canned pumpkin
1 tsp pure vanilla extract
3 tbsp dark brown sugar, unpacked
1 tsp pumpkin pie spice
1/4 tsp nutmeg1/4 tsp cinnamon
8 oz light whipped topping (I used Truwhip^[2] light)

Directions:

Crush graham crackers in a food processor. Set aside.

In a large bowl beat the cream cheese until smooth with an electric mixer. Add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon. Beat until well combined and creamy. Use a spatula to fold in 5 oz (1-1/2 cups) of the whipped topping; combine until no streaks remain. Place in a piping bag or ziplock bag with a corner snipped off.

To assemble: Sprinkle 1/2 teaspoon of graham cracker crumbs on the bottom of each shot glass. Pipe a layer of pumpkin cheesecake onto the graham cracker crust (about 1 tbsp) followed by a layer of whipped topping. Repeat a second layer and finish with another sprinkle of crumbs. Insert small spoons and refrigerator until ready to serve.

*Each shot glass has 2 tbsp pumpkin cheesecake, 1 tbsp whipped topping, 1 tsp graham cracker crumbs total.

References

^{^} Truwhip (www.truwhip.com)
^{^} Truwhip (www.truwhip.com)

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Delightful Apple Spiced Scones with Spiced Glaze

When the weather gets cool, turn your oven on and warm up the house with the sweet smell of apples and cinnamon. The temperature dropped like 20 degrees since last week, and these homemade buttermilk scones with small bits of apples and a cinnamon spice glaze were the perfect excuse to bake.

Chocolate chip scones^[1] are usually my favorite scone variety, but these apple scones may have taken their place! The scones aren’t too sweet, so the glaze gives it the perfect balance of sweetness in every bite. If you want to cut back on your sugar, you can make half the glaze, then drizzle it on instead.

Perfect for an afternoon tea or a lazy Sunday brunch. Enjoy!

Delightful Apple Spiced Scones with Spiced Glaze
gordon-ramsay-recipe.com
Servings:
12 • Size: 1 scone • Old Points: 4 pts • Points+: 5 pt
Calories: 184 • Fat: 4 g • Carb: 37 g • Fiber: 2 g • Protein: 3 g
• Sugar: 19 g
Sodium: 250 mg

Ingredients:

1/2 cup cold buttermilk
1/4 cup unsweetened apple sauce
1/4 cup dark brown sugar, packed
2 tsp vanilla extract
1 large egg
cooking spray
1 cup white whole wheat flour
1 cup all purpose flour
1 tbsp baking powder
1 tbsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3 tbsp chilled butter (must be cold) cut into small pieces
2 cups diced apples, peeled (I used Granny Smith)

For the glaze:

1 cup powdered sugar, sifted
1/2 tsp cinnamon
pinch nutmeg
2 tbsp cold fat free milk (plus 1/2 tbsp if needed)

Directions:

Preheat oven to 375°.

Combine the first five ingredients in a medium bowl, stirring with a whisk. Spray a baking sheet with cooking spray.

Combine the flours, baking powder, cinnamon nutmeg, and salt in another large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Fold in diced minced apples. Add buttermilk mixture, stirring just until moist.

Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4″ thick. Using a knife, cut dough into 12 wedges all the way through.

Bake until golden, about 18-20 minutes, depending on your oven. Place on a cooling rack about 10 minutes.

Meanwhile, to make the glaze: Mix powdered sugar, cinnamon and nutmeg with 2 tbsp of milk, adding 1/2 tbsp more (1 tsp at a time) if necessary to get the consistency to the right thickness. Stir until completely smooth.

Place scones on parchment or wax paper and drizzle the glaze over the scones using a spoon – or- place the glaze in a shallow bowl and dip the top of the scones into the glaze, then let it sit on the waxed paper to harden.

Makes 12 scones.

References

^{^} Chocolate chip scones (www.gordon-ramsay-recipe.com)