Pumpkin Shortbread Cookies

For last week's Thanksgiving potluck dinner with our community I decided to add a twist to a traditional shortbread cookie. I used my mom's shortbread recipe that I remember having as a kid each Christmas. Then I made a butter cream frosting, added food coloring, cinnamon, cloves and nutmeg. A little sprinkle of cinnamon finished them off. The cookie part was great, and my pumpkin-ish frosting was also really yummy . . . but I think shortbread is better left alone. Why mess with a good thing? But these must have been a hit since they were all eaten up.

Taking the Show on the Road

Yesterday I packed up my espresso machine and grinder, four pounds of coffee, a couple of syrup flavors and all my coffee accessories and left to enjoy a week of Thanksgiving vacation with friends, family and good coffee.

An Afternoon With Rebecca

Today I got to see my wonderful friend Rebecca. What a great day.

Thai Curry Soup

Ok, I just have to rave about this soup I had yesterday. It was the best thing I've eaten in a long time and is remarkably close (other than a different type of noodle) to the Thai soup I had in Thailand last year.

This came from Noodles & Company in Elk Grove. The restaurant serves basically anything you can do with noodles from mac 'n cheese, to chicken noodles soup to international noodle dishes. I was super impressed. This Thai soup had a coconut milk and curry broth with noodles, grilled tofu, mushrooms, tomatoes, cabbage, onions and some other stuff. It was amazing and totally hit the spot! I wish I knew how to make this. I'm so excited to have discovered Noodles & Company. But unfortunately, there's only 3 in California: Elk Grove, Roseville and San Diego.

Peppermint Chocolate Biscotti

Last week I made these peppermint chocolate biscotti. This is my main recipe for any chocolate biscotti I make. It's supposed to be a little healthier than normal biscotti recipes . . . but to liven them up I dipped them in peppermint chocolate. That's healthy right?

The recipe calls for them to be made with strong brewed coffee. Coffee haters have no fear . . . you can't even taste it. I think I'll make a more festive version of these for Christmas and put peppermint chunks in the dough and on the outside. In the meantime, here's the recipe in case you want to try it out. I think there's so many fun variations you can do with this. Don't worry, I'll let you know when I come up with new varieties. Let me know if you have any good ideas!

Prep: 30 minutes plus cooling
Bake: About 50 minutes
Makes: 48 biscotti

Ingredients:
3 Egg whites
1/3 Cup vegetable oil
2 Tbs strong brewed coffee
1 Tsp vanilla extract
1 2/3 Cups flour
3/4 Cup sugar
1/2 Cup unsweetened cocoa
1 Tsp baking powder
1/4 Tsp baking soda
1/4 Tsp salt

1. Preheat oven to 350ºF. Lightly grease cookie sheet (I like to use parchment paper).
2. In a small bowl, beat together egg whites, oil, coffee (I used shots of espresso) and vanilla.
3. In a large bowl stir together flour and remaining ingredients and stir until combined. Shape mixture into two 12" by 1" logs. Place both on cookie sheet and flatten slightly. Bake 30 minutes. Remove from oven and cool 10 minutes.
4. Transfer logs to cutting board. Slice diagonally into scant 1/2 inch think biscotti. Arrange biscotti, cut side up, on cookie sheet.
5. Bake 20 minutes. Transfer to wire rack to cool. Store in airtight jar up to 1 month.

Homemade Pumpkin Latte

This was my homemade pumpkin latte. It consisted of two shots of espresso, steamed milk, a little of the Torani pumpkin spice syrup (which really doesn't taste like pumpkin at all), a dash of allspice and cloves in the drink and a sprinkle of cinnamon on top. Yum!

Handmade Wood Coasters

Check out my new set of coasters. They are handmade by Charles from some "special wood" that I probably shouldn't have in my possession. But since I live in the National Park . . . we'll just say it's ok since the tree hasn't left it's natural environment.

This is a set of eight, and they came in their own handy-dandy little holder. I love them and will enjoy them with many cups of coffee tea this winter.