Mystery Dish: Spiced Biscotti with Eggnog Glaze

Delicious spiced biscotti with some holiday cheer in the eggnog glaze! Mmmm!

Spiced Biscotti with Eggnog Glaze | thepajamachef.com #mysterydish

Merry Monday after Christmas! No, really. Merry Christmas! I hope you had a wonderful day with family and friends. We were on the sunny beaches of Florida… an absolutely perfect destination Christmas with my parents and sister and brother-in-law. So much FUN!! Except for when my phone took a tumble in the ocean on Christmas day. So, so sad. I got a new phone [woohoo]; fortunately my old phone was about 1 1/2 years old. Now we’re back in Tennessee, back to reality, kinda sorta. Ben and I both have another week off… and I can’t wait! I forsee lots of reading, kitty snuggles, and relaxing in my immediate future. Aside from popping in today to share this biscotti recipe for Mystery Dish, I don’t know if I’ll be blogging much til after the new year. But we will see!🙂

Spiced Biscotti with Eggnog Glaze | thepajamachef.com #mysterydish

Anyways, I made these biscotti last week before heading to Florida for Mystery Dish. The lovely Colleen from The Smart Cookie Cook was our host. She gave us a GREAT list of ingredients to work with, including:

  1. White Chocolate
  2. Peppermint Bark
  3. Muenster cheese
  4. Eggnog
  5. Canned biscuits
  6. Nutmeg
  7. Browned butter
  8. Cherry tomatoes
  9. Spinach
  10. Roasted Garlic
  11. Vanilla ice cream
  12. Cream cheese

Spiced Biscotti with Eggnog Glaze | thepajamachef.com #mysterydish

These biscotti are made with three of the above ingredients: eggnog, nutmeg, and white chocolate. Let’s start with the biscotti: aside from allll the lovely spices like cinnamon, nutmeg, ginger, and cloves, I also added some sliced almonds and some chopped white chocolate. Tiny sliced almonds + chocolate = lotsa small pieces in each bite. Small pieces also makes slicing the biscotti easier after its initial bake.

Spiced Biscotti with Eggnog Glaze | thepajamachef.com #mysterydish

After the biscotti baked and cooled, I finished it off with a super simple eggnog glaze. It was just eggnog and powdered sugar. Easy as pie!🙂 We have been enjoying our biscotti over the past week or so with coffee, tea, and even hot cocoa! They’re a fun treat to an already fun season. Hope you enjoy, and be sure to check out other recipes from this month’s edition of Mystery Dish!

one year ago: Baked Fish Tacos with Cranberry Salsa
two years ago: White Chocolate Peppermint M&M Cookies
three years ago: Classic Sugar Cookies
four years ago: Cranberry Scones

Spiced Biscotti with Eggnog Glaze

  • Servings: 16
  • Time: 60 minutes
  • Print

biscotti from Bon Appetit; glaze from Cupcake Project

Ingredients:

for biscotti

  • 1 large egg
  • 1/2 cup sugar
  • 1 tablespoon brandy
  • 1 teaspoon vanilla extract
  • 3/4 cup + 2 tablespoons flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/3 cup sliced almonds, toasted
  • 1/3 cup white chocolate chips, chopped [measure then chop]

for glaze

  • 1 1/3 cup powdered sugar
  • 1/4 cup eggnog

Directions:

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or lightly grease.

With an electric mixer, beat egg and sugar on medium speed for 2 minutes, until light and fluffy. Add in brandy and vanilla, beating to combine. In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and cloves. Slowly mix in flour mixture into egg mixture. Fold in almonds and white chocolate.

Spoon batter onto baking sheet. With wet hands, shape into a 2 by 10 inch log.

Bake for 20 minutes, until golden brown, then remove from oven and let cool for 15 minutes.

Transfer biscotti to a cutting board and slice into 1/3 inch pieces. Return pieces to baking sheet, then bake for 10 minutes. Flip and bake for another 8-10 minutes. Remove from oven. Biscotti will continue to harden as it cools.

When cool, whisk together powdered sugar and eggnog in a small bowl. Brush or drizzle onto biscotti and let glaze set. When set, brush or drizzle on a second layer if desired.

Store in an airtight container for up to one week.

Check out what else my Mystery Dish pals made this month! 

Brown Butter Eggnog Banana Bread with Cream Cheese Glaze from Flavor the Moments

Brown Butter Nutmeg Melted Ice Cream Cupcakes from The Sweet {Tooth} Life

Chocolate Peppermint Bark Cookies from I Dig Pinterest

Creamy Chicken Pasta Skillet from Simply Gloria

Peppermint Bark Milkshake from The Smart Cookie Cook

Roasted Garlic, Spinach & Tomato Whole Wheat Pizza from Yummy Healthy Easy

Spiced Biscotti with Eggnog Glaze from The Pajama Chef

Spinach and Tomato Quiche with Whole Wheat Crust from The Well Floured Kitchen

Spinach, Tomato & Roasted Garlic Flatbread from Inspiration Kitchen

White Chocolate Chip Gingerbread Blondies from Culinary Couture

 

 

 

 

SRC Cookie Carnival: Orange Spritz

Cute little crisp, buttery Spritz cookies are the perfect addition to your cookie plate this Christmas season! This version has an orange twist for a bit of freshness! 

Orange Spritz | thepajamachef.com

It’s always more fun to make cookies at Christmastime, don’t you think? This year for the Secret Recipe Club we are celebrating all things COOKIES by having a fun little cookie carnival.

2014 SRC Cookie Carnival | thepajamachef.com

 

For this event I was asked to make one of Marsha’s recipes from her blog, The Harried Cook. Marsha is a mom of two girls who loves Jesus too! She lives in India with her family and from glancing at her Twitter, I learned that she teaches cooking classes. How fun!🙂

Orange Spritz | thepajamachef.com

Marsha’s girls love these Orange Spritz cookies–both the eating, and the making. I remember eating Spritz cookies every Christmas growing up… and truthfully, they weren’t my favorite cookies. But as an adult I have given them another chance. They’re so delicate and light, the perfect accompaniment to tea or coffee or even a richer cookie treat. I almost made Marsha’s Lime and Pepper Cookies because they sounded so interesting, so you might want to check that recipe out too!

Orange Spritz | thepajamachef.com

But back to these cookies. This was my first time making Spritz cookies on my own and it was kinda fun, once I got the hang of my cookie press. By “me getting the hang of it” I clearly mean me desperately calling for Ben to come help because I could NOT figure out the instructions. It didn’t help that I have an Italian cookie press and the [oddly] translated instructions are spread out over several pages. Cookie press problems aside, the results were awesome. Thanks, Marsha for the great recipe! Merry Christmas!

Orange Spritz | thepajamachef.com

four years ago: Cranberry Sauce Two Ways

Orange Spritz

  • Servings: about 2 dozen medium cookies
  • Time: 35 minutes
  • Print

from The Harried Cook

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup + 2 tablespoons powdered sugar
  • pinch of salt
  • 1 large egg yolk
  • 1/2 teaspoon vanilla
  • zest of 1/2 an orange
  • 1 1/4 cups all-purpose flour

Directions:

Preheat oven to 350 degrees F. Line baking sheets with parchment or a silpat.

With a mixer, cream together butter and sugar in a large bowl. Beat in salt and the egg yolk until just combined. Add vanilla and orange zest, then beat again. Stir in flour.

Fill your cookie press and press out according to the cookie press’ instructions, placing on baking sheets approximately 1 inch apart.

Bake for about 8-12 minutes, until edges are golden brown. The original recipe said baking time might be about 6 minutes, but mine was definitely about 12.

Cool on baking sheets for a few minutes, then transfer to a cooling rack to cool completely.


Check out other cookie recipes here:

Mystery Dish: Dark Chocolate Greek Yogurt Cookies

Fudgy chocolate cookies made with greek yogurt! They’re strangely amazing!🙂

Dark Chocolate Greek Yogurt Cookies | thepajamachef.com

Happy Mystery Dish Day! I know it’s Black Friday, but I refuse to brave the crowds and face American consumerism head-on. No material item is worth that craziness. Ugh, I’m not a crowds person at all. Just give me a good book, some tea, and a yummy snack like popcorn or cookies and I’m happy. And these cookies are AWESOME. They’re the perfect book-reading, movie-watching, game-playing companion. Super rich and chocolately with lots of tart cranberries and mini chocolate chips mixed in.

Dark Chocolate Greek Yogurt Cookies | thepajamachef.com

These Dark Chocolate Greek Yogurt Cookies were a fun way to use up some ingredients that were selected by our hostess, Rebecca from Living Better Together. She asked us to make something amazing with at least three of the following ingredients: Hazelnuts, Pork Belly, Dark Chocolate, Cranberries, Bourbon, Red Potatoes, Pimento Cheese, Ginger, Yogurt, French Bread, Buckwheat, and Rice Krispies. I honestly don’t remember how I came up with the idea of making greek yogurt cookies, but a little googling later I realized they were actually a thing!

Dark Chocolate Greek Yogurt Cookies | thepajamachef.com

One fun element about them besides how awesome they taste is that they’re also made with no butter or oil… perfect for those times when you don’t have any on hand but want a cookie or when you’re trying to eat a lil healthier. Like after Thanksgiving, haha. I hope you had a great day celebrating with family and friends, btw!

Dark Chocolate Greek Yogurt Cookies | thepajamachef.com

I’m not going to lie–these cookies don’t have that soft and chewy texture of most addictive cookies. These cookies are soft and puffy, not quite muffin tops but close. What they lack in chewiness they make up for in flavor. I used both dark chocolate and semi-sweet chocolate in them [dark chocolate cocoa powder and mini semi-sweet chocolate chips], but you could certainly mix and match based on your tastes. I hope you enjoy them, and be sure to check out what my friends made for you too!

one year ago: Harvest Pear Crisp with Crystallized Ginger
two years ago: Teriyaki Meatball Bowls
three years ago: Thai Peanut Ginger Wings
four years ago: Pumpkin Cheesecake with Pecan Praline Sauce 

Dark Chocolate Greek Yogurt Cookies

  • Servings: 36
  • Time: 30 minutes
  • Print

from Give Recipe

  • 1 egg
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 8-12 ounces plain greek yogurt [I used nonfat but 2% or whole milk yogurt is also great]
  • 1 1/2 cups flour
  • 1 cup dark chocolate cocoa powder [like Hershey’s Special Dark]
  • 1 teaspoon baking powder
  • pinch salt
  • 1/3 cup mini chocolate chips
  • 1/3 cup dried cranberries
  • 2 teaspoons sea salt, optional

Directions:

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a silpat.

In a large bowl, whisk egg, powdered sugar, vanilla, and 8 ounces plain greek yogurt together. In a separate bowl, stir together flour, cocoa powder, baking powder, and salt. Gradually add flour mixture to egg mixture, adding up to another 4 ounces of greek yogurt if necessary if it’s too thick to stir. I used another 2 ounces but 4 seemed like too much. Fold in almost all of the chocolate chips and cranberries, reserving a few tablespoons to press on the top before baking.

Scoop cookie dough out [it will be thick] with a cookie dough scoop or two spoons. Place about 1-2 inches apart on baking sheets. They don’t spread so you can put them fairly close together. Since dough is so thick, it’s easiest to use multiple pans and scoop it all out at once. Afterwards, press down on tops of dough balls gently with a spoon, then dot with a few cranberries or chocolate chips.

Bake for 10 minutes, then cool on baking sheets a few minutes before cooling on a wire rack. Sprinkle with sea salt while hot if desired.

 

See what other Mystery Dish gals made this month:

Gluten Free Chocolate Bourbon Hazelnut Cake from Living Better Together

Turtle Krispies Treats from I Dig Pinterest

Dark Chocolate Greek Yogurt Cookies from The Pajama Chef

Chewy Chocolate Hazelnut Granola Bars from I Want Crazy

Dark Chocolate Hazelnut English Toffee from Flavor the Moments

Dark Chocolate Hazelnut Cranberry Buttercrunch from Inspiration Kitchen

Skinny Dark Chocolate Pomegranate Hazelnut Fudge from Joyful Healthy Eats

Cranberry Hazelnut Crepe Cake from Blahnik Baker

Dark Chocolate Gingerbread Rice Krispie Treats from The Smart Cookie Cook

Mini Eggnog Cheesecakes with Hazelnut Cookie Crust from The Well Floured Kitchen

Salted Hazelnut Scotcheroos from Yummy Healthy Easy

#PumpkinWeek: Pumpkin Biscotti

Crunchy, pumpkin spiced biscotti make a crisp fall morning extra special!

Pumpkin Biscotti | thepajamachef.com #PumpkinWeek

I first started drinking coffee eight years ago in a little corner cafĂ© in Nice with ornate velvet chairs, marble tables, and the most divine pastries you have ever seen in your life. Iiiiii know. It’s as idyllic as it sounds–this is France we’re talking about, after all. The cafĂ©s in Paris did not even BEGIN to compare. This little spot is a slice of heaven on earth. I remember luxurious mornings on that summer project with Cru, sitting and reading and talking in that cafĂ© with a big green awning, wishing that summer would never ever end. But it did, and I came home, and US coffee is nothing like that strong French brew, especially when said brew is layered with cream and thick caramel. Mmmmmm! I gradually journeyed from occasional fancy, caramel-y coffee drinks to an everyday coffee habit with a constant rotation of Paramount Coffee in our cupboard [no sponsor or anything, we just really like their coffee]. One thing I never understood was biscotti.

Pumpkin Biscotti | thepajamachef.com #PumpkinWeek

The concept of biscotti–cookies at breakfast–totally makes sense. But a hard cookie? That you dip in coffee? Well, that just sounds weird. I’ve never been a dip-my-Oreos-in-my-milk kinda girl. Crumbs=gross. The only biscotti I’ve ever had just was… boring and tasteless. And let’s face it–I probably tried to bite into it without enough dunking. Ooops?

Pumpkin Biscotti | thepajamachef.com #PumpkinWeek

There’s nothing gross or boring or tasteless about these biscotti! They’re full of real pumpkin, lots of pumpkin spice, and a healthy coating of white chocolate on top. These biscotti taste so good you’ll forget it’s just a normal morning at home, and instead think you’re lounging in a fancy French coffee shop! If only.🙂

Pumpkin Biscotti | thepajamachef.com #PumpkinWeek

Though I made these biscotti for #PumpkinWeek [it ends tomorrow! Tear!] they also fulfill one of my 30 before 30 goals. Yay! Thanks to Terri from Love and Confections for hosting. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

one year ago: Peanut Butter Apple Oatmeal Cookies
two years ago: 30 Minute Chicken Tortilla Soup
three years ago: Pumpkin Biscuits
four years ago: Maize and Blue Cupcakes

Pumpkin Biscotti

  • Servings: 24
  • Time: 2 hours
  • Print

from Sweet Pea’s Kitchen

Ingredients:

  • 2 tablespoons unsalted butter – optional
  • 1 1/4 cup pecans, coarsely chopped – optional
  • 2 eggs
  • 1 1/2 cups brown sugar, packed
  • 1/2 cup pumpkin puree
  • 1 tablespoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup white chocolate
  • 1/2 tablespoon canola oil

Directions:

If using nuts, melt butter in a large skillet set over medium heat. Add nuts and stir to coat. Cook nuts, stirring constantly, until they brown. Remove from heat and cool completely before proceeding.

Preheat oven to 350 F. Line a baking sheet with parchment paper or a silpat.

With a mixer, beat together eggs, brown sugar, pumpkin, and vanilla until the mixture thickens. With mixer on low, slowly add flour, baking powder, and pumpkin pie spice. Dough will be thick so just mix it in a little with the mixer and then finish up by hand. If using nuts, fold in at the end. Dough will be crumbly.

Divide the dough in half, then shape each half into a 3×10 inch log. Place on prepared baking sheet, then wet hands and smooth logs if necessary.

Bake until the logs are slightly firm to the touch, about 25-30 minutes. I found that without nuts, my logs didn’t firm up at all until about 35-40 minutes, but they do firm up more as they cool so go with your instincts. Cool on the baking sheet for 15 minutes, then remove to a cutting board and slice with a serrated bread knife. I got about 12 slices by cutting my pieces about 1/2-3/4 inch thick.

Return cookies to baking sheets, cut sides up. Place in a single layer and bake until firm, about 20 minutes, flipping halfway. Remove to wire rack to cool completely.

Once biscotti have cooled, melt white chocolate and oil together in a microwave safe bowl, heating on 50% power in 30 second bursts, stirring in between to melt. Drizzle, brush, or dip with white chocolate.

Store biscotti in airtight container. It’s best within the first four days, but will keep for 3-4 weeks.

Linked up with: Weekend Potluck.

Pumpkin Chocolate Chip Cookies | thepajamachef.com #PumpkinWeek

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Pie Chia Granola by Love and Confections
Meatloaf-Stuffed Mini Pumpkins by Culinary Adventures with Camilla
White Chocolate Reeses Pumpkin Blondies by The Spiffy Cookie
Pumpkin and Corn Chowder by Curious Cuisiniere
Buttermilk Pumpkin Pancakes by Life Tastes Good
Pumpkin Spice Cookie Blossoms by A Day in the Life on the Farm
Curried Roasted Pumpkin Hummus by A Kitchen Hoor’s Adventures
Praline Frosted Pumpkin Brownies by My Catholic Kitchen
Slow Cooker Pumpkin Butter by Making Miracles
Pumpkin Biscotti by The Pajama Chef
White Chocolate Chip Pumpkin Cake by Dizzy Busy and Hungry

#PumpkinWeek: Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are the perfect fall cookie! They’re chewy and full of pumpkin and chocolate goodness! 

Pumpkin Chocolate Chip Cookies | thepajamachef.com #PumpkinWeek

This week I’m participating in a fun event–#PumpkinWeek, hosted by Terri of Love & Confections so we can celebrate all things pumpkin in anticipation of National Pumpkin Day on October 26th! During this week, 17 food bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board! I’ll be back a couple more times this week with more pumpkin deliciousness, but first let’s enjoy these cookies, okay?!

Pumpkin Chocolate Chip Cookies | thepajamachef.com #PumpkinWeek

I love cookies. I love pumpkin. But for the most part, I don’t like pumpkin cookies. See, cakey cookies aren’t my thing. I’m just not a fan. When you add lots of pumpkin puree to regular cookie dough, they get cakey. Superrrr cakey. When I saw that this recipe didn’t include other cake-inducing ingredients like eggs and butter, but used coconut oil instead, I was intrigued. And guess what? I loved ’em! Absolutely LOVED them. These cookies have the best chewy texture and pack a huge pumpkin [and pumpkin spice] punch. But that’s not all! To temper that spice, there aren’t just one, but TWO kinds of chocolate chips in there–dark and semi sweet in mini form. Yum!

Pumpkin Chocolate Chip Cookies | thepajamachef.com #PumpkinWeekThese cookies are so little and poppable that they are absolutely addictive! I can’t wait to make a second batch myself.🙂 Enjoy!

two years ago: Apple Peanut Butter Muffins
three years ago: Pumpkin Spice Mini Muffins
four years ago: Pumpkin Chicken Tacos

Pumpkin Chocolate Chip Cookies

  • Servings: 36 cookies
  • Time: 2 hours
  • Print

from Joyful Healthy Eats

Ingredients:

  • 3/4 cup coconut oil
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree
  • 2 1/4 cup white whole wheat flour
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 5 ounces dark chocolate chips
  • 5 ounces mini chocolate chips

Directions:

In a stand mixer, beat together coconut oil, brown sugar, and vanilla. Mix until smooth, then add pumpkin and mix again. Add flour, pumpkin pie spice, baking soda, and baking powder. Mix until combined, then fold in chocolate chips. Cover and refrigerate dough for 60 minutes.

Just before that time ends, preheat oven to 350 degrees. Roll dough into 1 tablespoon size balls, pressing down gently on the tops to form a mound.

Bake for 10-12 minutes, until light brown. Allow to cool for 10 minutes on the cookie sheet before removing to a cooling rack to cool completely. Store in an airtight container.

Check out all the #PumpkinWeek Bloggers and their recipes:

Pumpkin Loaf by Love and Confections

Lemongrass-Kissed Sankaya (Thai Pumpkin Custard) by Culinary Adventures with Camilla

Pumpkin Bars with Cream Cheese Frosting by That Skinny Chick Can Bake

Brown Butter Pumpkin Cupcakes with Biscoff Frosting by The Spiffy Cookie

Pumpkin Peach Smoothie by Happy Food Healthy Life

Egg and Pumpkin Breakfast Cups by Curious Cuisiniere

Witches Eye Glass Chocolate Pumpkin Cupcakes by Lady Behind The Curtain

Easy Homemade Pumpkin Puree by Life Tastes Good

Pumpkin Orange Soup by The Not So Cheesy Kitchen

Macaroni with Kale and Creamy Pumpkin Sauce by A Day in the Life on the Farm

Roasted Pumpkin and Chickpea Samosas by A Kitchen Hoor’s Adventures

Slow Cooker Pumpkin Butter by My Catholic Kitchen

Pumpkin Scones by Making Miracles

Chewy Pumpkin Chocolate Chip Cookies by The Pajama Chef

Pumpkin Spice Overnight Oatmeal by Dizzy Busy and Hungry