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Pumpkin Biscotti

October 6, 2014

Back to school means back to working with 30 little funny, messy, sticky, gooey students. It also means that everyone gets sick – including the teacher. Being a substitute teacher I work at different schools, meaning I basically can never build up any immunity to the students because I’m usually in a different class each day. 

Last week, I was in one class for the majority of the week as their regular teacher was out sick, with strep throat. Luckily, it meant I got to work all week, unluckily it meant I was probably going to catch whatever cold she caught. And I did. Thursday night I felt it, the sore throat, achey ears congested cough. I quickly self-medicated myself and loaded up on vitamin-c. After school friday I curled up on the couch and didn’t move for most of the night – hello 9 pm bedtime. all. weekend. long.

Thankfully Adam was home this week and went out to get feel-better sushi Friday, because sushi is totally a meal you should eat when sick. Saturday was spent home for the most part, aside from a quick drive down the road to the park to walk the dog – i couldn’t go all weekend without enjoying the lovely sunshine. Sunday we had a pre-thanksgiving dinner with Adam’s family, since most of them are away next week visiting family back east.

My brother and his girlfriend are also away, currently travelling around Italy with my Nonna for the next 3 weeks probably eating cheese, salami, pasta and biscotti to their hearts content before returning home.I went to Europe 2 years ago and I am already dreaming about our honeymoon (hopefully going back to Europe) in 2016 (so. far. away) Since I can’t go to italy, I thought I’d make some biscotti. Biscotti means ‘twice baked,’ because you bake these cookies twice. Once, in a long dough log, then you slice and bake again to get crisp authentic biscotti. These cookies are great on their own, or even better dipped in coffee or espresso. (side note, this espresso cup is like super tiny, the handle can hold like your thump, but looks massive in these pictures – so deceiving)

Pumpkin Biscotti //

Adam had to tease me, since I don’t drink coffee (i know, i’m like not grown up enough yet to enjoy its dark caffeinated substance) however, I let him know that “i’ll drink anything if I can dunk a cookie into it” – and I will. Biscotti being one of them. Its dry, almost stale crunch is the perfect partner for a glass of hot coffee, or even tea. 

I’m not sure you’d find ‘pumpkin biscotti’ anywhere in Italy, and I’m sure my Nonna would prefer the regular anise biscotti, but I love this version for Fall, apologies to my heritage. The cookies are great by themselves, and if you want to indulge go ahead and drizzle some chocolate on top. They also freeze well, make them ahead and take out for company. 


Biscotti might look daunting to make, but the cookies come together quickly and easily.

Pumpkin Biscotti
Yields 24
A twice-baked lightly spiced pumpkin cookie, perfect for dunking in coffee or espresso.
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Cook Time
50 min
Total Time
1 min
Cook Time
50 min
Total Time
1 min
  1. 1 1/2 cups of all-purpose flour
  2. 1 cup whole wheat flour
  3. 1 cup of sugar
  4. 1 teaspoon of baking powder
  5. big dash of cinnamon
  6. dash of freshly grated nutmeg
  7. dash of ginger
  8. 2 eggs
  9. 1/2 cup of pumpkin purée
  10. 1 teaspoon of vanilla extract
  1. Preheat oven to 350°
  2. Sift together the flours, sugar, baking powder, and spices in a large bowl.
  3. In another bowl, whisk together eggs, pumpkin purée, and vanilla extract.
  4. Pour the wet pumpkin mixture into the dry flour mixture.
  5. Using a spatula, stir toy incorporate the ingredients, the dough will be loose and crumbly.
  6. On a clean floured surface, lightly knead the dough for a minute or two, until a slightly-elastic dough forms.
  7. On a lined baking sheet, form the dough into a large log, about 15-20 inches long by 3-5 inches wide. The loaves should be somewhat flat, only about 1/2 inch high. You can cut the dough in half, and bake the two side by side on the baking sheet.
  8. Bake for 25-30 minutes until lightly browned.
  9. Transfer to wire rack and let biscotti cool for 5 minutes.
  10. Carefully transfer to a cutting bird, and with a serrated knife slice at a 45° angle about 1/2-3/4 inch thick.
  11. Return the slices back to the baking sheet face up, and return to the oven for another 15-20 minutes.
  12. Cool completely, you want the cookies to be crisp. You can keep them on the counter overnight to dry further.
  1. Alternatively, you can use pumpkin pie spice. You can top the biscotti with almond slices before baking, if you like.
  2. To drizzle with chocolate, melt dark chocolate with a tsp. of coconut oil, stir and pipe or drizzle on top. Allow to harden on counter or in fridge.
Adapted from Nonna's Recipe
Adapted from Nonna's Recipe
b a k e a h o l i c




Clean Eats, Vegan

No Bake Healthy Peanut Butter Cookies {raw} + The secret to smooth dough balls

June 28, 2013

no bake raw peanut butter cookies // bakeaholic.cano bake raw peanut butter cookies // bakeaholic.cano bake raw peanut butter cookies //

no bake raw peanut butter cookies //

Happy long weekend everyone!

We’re off to the island this weekend for some camping, atv’ing and boating! I am so excited – I haven’t been ‘real’ camping for a while, and I’m really excited to go with some friends of ours who we haven’t seen for a while. They live on the island, we live on the mainland, so we only get together every now and then. And, they’ve made the trip over here the last couple times so I figure it was our time to take the ferry across. I also haven’t been on a ferry for a long time, after living on the island for school one semester I had my fair share of ferries. However, BC has a beautiful coastline and the ferry ride is gorgeous. I’m hoping the clouds part and we have a sunny, smooth sailing.

Camping was always our summer family vacation. We weren’t the cross country, road trip family. The first time I went on a plane with my mom, dad and brother for a family vacation, I was almost 16 years old. We went to San Francisco and then cruised home on a 3 day cruise back to Vancouver. So, when I grew up every summer I looked forward to our family camping trip.

Without fail we went to Cultas Lake with my dad’s cousin, his wife and their kids (my cousins.) Every year it was a crazy fun family adventure, and every year we got rained out. Like, every year. We never left, however, we just had to put up with the pools of water inside the tents and the makeshift tarp rain cover, giving us a good reason to laugh about it. Although my parents might have had less than perfect camping experience, as kids, we absolutely loved it. There are so many stories we tell over and over from those camping trips. One year my dad and uncle dropped off the wives and kids a week before the ‘men’ could come, and it rained the entire time. Mom never told dad, but we went into town and ate every. single. night. because it was such horrible weather. When my dad and uncle joined us after, they said “let’s go into town for dinner,” thinking that we had a rough week in the rain and it would be a nice treat. Little did they know we had actually already been into town, at the same restaurant just the night before.

It’s nice to be able to reminisce about them now, and I’m thankful that we had those experiences with my dad while he was here. Family holiday’s don’t have to be glamourous, and I think camping is the perfect family vacation to get away from all our technology and unplug, and reconnect with each other.

However, now, camping is simply an excuse to get a tan, hang out with friends, go boating, and have a good time. When we have our own little family, I look forward to planning family camping trips, come rain or shine.

I have done a TON of pre-baking, cooking and packing before we leave. I think it’s the teacher in me – I have to be organized. Adam thinks we have too much food, but I say it’s better to have too much than too little. Plus, we can always bring non-perishable stuff back with us. I’ve pre cut, pre-washed and prepped all of our veggies and fruit to make it easier once we’re there.

Also, I can’t believe how much we’ve packed for the two of us. Every time we go on vacation I ask Adam “how the heck did our parents do it, with kids!?” I feel that the car is packed full for just us, and can’t imagine doing it with a full family! I laugh now, because my dad would always load our full sized BBQ into the back of our van to take camping. It was huge, and heavy! I have no idea how we packed so much stuff each year with coolers full of food (let alone, thinking about what to cook and make sure it doesn’t go bad), the tent stuff, bikes, and clothes for everyone. I guess I’ll learn how to some day!

So far I’ve prepped/made:

  • Chicken, sliced, marinated and frozen for Fajitas (thaw during the day for dinner + keeps cooler colder)
  • Peppers and onions sliced, for fajitas
  • Guacamole, for fajitas and chips
  • Wheat-Free, Gluten-Free banana berry protein breakfast muffins
  • Hard boiled eggs for lunch or a quick breakfast if we go out boating/fishing early
  • Steaks, marinated for dinner
  • Marinated Quinoa Salad for lunches/dinner made + stored in large ziploc
  • Kale and grated carrots and red onion, and nuts + dressing to make marinated kale salad 
  • Homemade trail mix for the car
  • Dark chocolate and cranberry sugar free oatmeal breakfast/snack cookies sort of like my cowboy cookies
  • Caramelized onions, pre-cooked to reheat for Smokies
  • Washed and cut strawberries
  • Washed blueberries
  • Washed apples
  • 2 jars of sliced carrots and celery with water to keep them crisp

Phew! I was up until 10 last night prepping. And so far we have made 3 trips to Wal Mart to get things we forget. Needless to say, Adam and I are both excited to go camping! And, we are now fully stocked for any future camping/picnic adventure.

I also made these no-bake peanut butter cookies. They’re sort of like the protein pods I make, but without the protein (though I also added it to a second batch.) They’re delicious, and a quick healthy cookie on the go if you’re craving something sweet.

no bake raw peanut butter cookies //

no bake raw peanut butter cookies //

**** And – I’ve discovered a secret to making smooth, round cookie dough balls! You need to puree the dates FIRST, and then add the oats etc. For my protein pods I always throw in the dates after I grind the oats/almonds, but If you puree the dates separately, and then add the oats after it will give you super smooth, super chewy smooth cookie dough!! ****

no bake raw peanut butter cookies //

No Bake Raw Peanut Butter Cookies + the secret to smooth dough balls ;)


  • 10 Medjool Dates
  • 1/4 cup all natural peanut butter
  • 1 cup rolled oats, not quick oats
  • 1/2 – 1 cup almonds
  • 1-2 Tbs. Water


First, in processor grind oatmeal and almonds until form a powder. Transfer to separate bowl and set aside.

Next, add dates and water in small dish and microwave for 30 seconds. This makes the dates softer, and the water helps when pureeing to make a paste. Add to food processor and process about 1 minute, scraping down sides when needed. If it’s still thick, add a little more water, you want it a paste, but not ‘watery.’

Then, add your oat/almond mixture back to the food processor, along with 1/4 cup of all natural peanut butter. If you want to make these with protein, add your protein powder now too. Process for another minute or two, scraping down sides when needed.

When dough starts to form, remove and roll into 1” balls. Use a fork to mark the tops like regular peanut butter cookies. Store in container in the fridge.

They taste even better after they’ve been in the fridge, like most baked goods.

Have a great long weekend, Canada!

Valentine's Day

Valentine’s Day Sweets

February 7, 2012

Valentine’s Day is only a week away. February 14th is a day when we can indulge in over-sized novelty heart shaped boxes full of chocolate without guilt, and everything seems to be turned into red-velvet. I myself am not a fan of red velvet cake, and have never made one. Chocolate, however, I understand.

Over the years I have made several Valentine’s Day desserts. Whether your single, in a relationship, or just want to share some love with your girlfriends (check out this Valentine’s Day in Girly Soiree by The Glitter Guide). These February 14th treats are perfect for satisfying your holiday-induced sweet tooth. I am making something for this year, but will share that recipe next week. For now, these recipes are sure to please.

These cupcakes have always gotten a lot of attention around Valentine’s Day. Decadent Devil’s Food Cake with smooth buttercream topped with fondant hearts // Recipe Here

Chocolate Cupakes with Whipped Vanilla Buttercream. ‘Send’ Some love today with these little stationery inspired cupcakes // Recipe Here

A smaller, bite-sized version of the larger cupcakes. Like a small bunch of carnations, these are great for bringing to the office, lunchroom or school // Recipe here

A secret ingredient makes these Soft Chocolate Chip Cookies perfect for dunking. Even better the next day. Wrap them up in a pretty cellophane bag, or treat box for sharing // Recipe Here

Looking for something truly decadent? Try these rich, silky smooth, sinful Dark Chocolate Cupcakes. The frosting is run-through-your-teeth smooth. Top with Valentine’s sprinkles or fondant hearts // Recipe Here

Creamy and indulgent, this Coffee Ice Cream is a dreamy apres-dinner dessert to cool the senses. Add some hot espresso and make an Affogato for a more sophisticated dessert // Recipe Here

Fill a heart shaped tin with these rich individually wrapped Chocolate Honey Truffles for someone special. Make ahead and keep in the fridge for easy distribution // Recipe Here

A Valentine’s Day staple. A truly simple no bake dessert that is the epitome of love. Chocolate enrobed strawberries, dipped and drizzled in chocolate, nuts and coconut. Best served the same day. Make in the morning, enjoy at night // Recipe Here & Step by Step Instructions Here

Try a recipe and share some love&chocolate with a loved one for Valentine’s Day this year.