This week we welcomed the newest family member… my new range 😀
My old range was 12 years old and the convection bake stopped working. So after quite a bit of homework and uncertainty we purchased a new one. I decided I wanted a work horse and honestly a range with WiFi wasn’t something I needed. However, pretty was important. It was a bit costly but hopefully worth it.
As far as I am concerned, the true test of a new range is cookie baking. So this weekend I am testing my new range. It began with pumpkin biscotti and ended with my magical chocolate chip cookies…but that’s a blog for another time.
The verdict – I love my new range. Two features I love are the oven racks actually have handles and one rack is a glider. Both batches of cookies baked beautifully. My husband even thought his eggs tasted better 🙃.
I do not have a much of a sweet tooth so biscotti are the perfect cookie for me! I made a batch of pumpkin biscotti and have them a little vanilla drizzle. Even my sweet loving husband said they were delicious.
Give me a cup of black coffee and a biscotti and I am a happy girl.
Pumpkin Biscotti 🎃
3 1/2 cups flour
1 1/2 cups firmly packed brown sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp ginger
1/2 cup pumpkin purée
2 large eggs
1 tbsp vanilla
1 cup of coarsely chopped pecans – optional
Preheat oven to 350 degrees.
Mix all dry ingredients except nuts.
Mix all wet ingredients.
Slowly add the pumpkin ingredients into the flour mixture until you have a wet dough. Gently mix in the nuts.
On a floured surface shake into two rectangles measuring about 2 inches by 10 inches. Place three inches apart on a parchment lined or lightly greased cookie sheet. Bake for 25 minutes.
Cool on a wire rack.
If you want a drizzle, mix confectioners sugar, vanilla and heavy cream until desired consistency. And give your cookies a light vanilla drizzle for a little added sweetness. Plus they look prettier.