It's come to my attention that I haven't spent nearly enough days of my 51 years on this earth, wandering through beautiful gardens with people that I love. I have responsibilities and commitments like everyone else but, at some point, I just let those things take priority over making time to just hang out and enjoy the serenity of nature. I struggle because I thrive on accomplishing tasks and checking things off lists, but I also crave peace, stillness and quietness in my soul.
Picnic lunch on the rocks in front of the lighthouse, visiting roadside stands in search of fresh peaches, strolling through the beautiful Shedel gardens, wine and dinner at a favorite Italian restaurant and a few rounds of cards with my parents - a wonderful, soul-filling day. Good food, time spent with loved ones and adventures in nature - those are the things that fill my empty bucket. Not necessarily in that order. 😅
September is one of my favorite months to visit Ohio. The temperatures are cool, the leaves are starting to change and it just feels like the very definition of Fall. I came home from my trip with a reenergized soul and all excited about the new season.
Nothing is more Fall-like than pumpkin spice and I don't want to throw shade at the pumpkin spice latte drinkers, but I prefer to consume my pumpkin spice in non-drinkable forms. Cakes, cookies, cupcakes and now -- biscotti.
Pumpkin Spice Biscotti
1/2 cup butter, melted and slightly cooled
1/2 cup pure pumpkin
1 cup sugar
1 tsp vanilla
2 large eggs, at room temperature
2 1/2 cups flour
1 1/2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
Bake 12 minutes. Flip. Bake 12 more minutes.
Biscotti - the crispy, crunchy, spiced, white chocolate dipped, cookies that go great with a cup of coffee, tea or even a glass of wine. Enjoy!
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