My morning workout has become as routine as brushing my teeth in the morning. I guess after so many years, it's become a habit for me to wake up, eat breakfast, send everyone off to school and work and then head to the basement and pop in a workout video.
I spend a lot of time working out in my basement but when the weather starts to turn cooler, I would much prefer to get my exercise outside. Every Fall I get the bug to start running again. I used to love running on a cool, crisp Fall morning. The beautiful leaves proved to be a great distraction from weary muscles on a long run. I loved listening to the birds singing to me as I passed under their perch in a majestic tree. Those are sensory experiences that I just can't duplicate in my basement workout room.
Even though I can't run, I still get out and enjoy the Fall weather. I've been taking Mia on long walks at the park and one advantage to NOT running is that I can carry my camera. I snapped a few pictures of yesterday's trip to the park.
Want to know the best part about taking the dog for a walk through the leaves? Coming home to a cup of tea and a crispy pumpkin biscotti.
4 1/2 cups flour (495g)
1/2 cup (1 stick) butter, melted and cooled to room temperature (120g)
3 large eggs, at room temperature, separated
1 1/3 cups granulated sugar (230g)
3/4 cup pumpkin puree, packed tightly (183g)
1/4 teaspoon vanilla extract
3/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1 teaspoon baking powder
1/8 teaspoon salt
1 cup pecans, lightly toasted and chopped (150g)
4 tbsp of turbinado sugar
In the bowl of a stand mixer, beat the egg whites on high speed until they form stiff peaks. With the mixer still on high, beat in about half the sugar until the egg whites are glossy. Transfer them to another bowl.
Gradually stir in the dry ingredients into the wet ingredients until the dough comes together into a sticky ball.
Place the logs on a cutting board and cut into 1/2 inch slices with a long and sharp serrated knife. Do not use a sawing motion, but make decisive downward strokes. Line the slices on the baking sheet.
Bake for another 25-30 minutes, until they are crisp and golden brown throughout.
Mom and dad - I'm doing my best to not eat the entire batch before your visit but you better hurry.
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