Chocolate Hazelnut Biscotti

These chocolate hazelnut biscotti are dotted with hazelnuts and chocolate chips. Finished with a chocolate drizzle (to make them fancy!) they are the perfect cookie to pair with coffee!

I love to bake biscotti this time of year. There are so many delicious flavour combinations that i love to try a new one each and every year. This year’s might be my new favourite - you can’t go wrong with hazelnut and chocolate. Hazelnut is one of my favourite flavours and it was made to be paired with chocolate.

Biscotti are a traditional Italian cookie that are baked twice. The dough is formed into a log and baked. Once cooled, it is sliced and baked again. It may seem intimidating but it is not difficult to make. The dough comes together quickly and is easy to shape into a log. if you prefer mini biscotti, you can shape the dough into two smaller logs and reduce the first baking time.

These chocolate hazelnut biscotti are the perfect after dinner treat with a cup of coffee or enjoy them in the morning next to the Christmas tree. Tie a bunch together in twine and gift them with your favourite mug and coffee beans.

Chocolate Hazelnut Biscotti

Makes: 12 large biscotti

These chocolate hazelnut biscotti are dotted with hazelnuts and chocolate chips. Finished with a chocolate drizzle (to make them fancy!) they are the perfect cookie to pair with coffee!

Ingredients

1/2 c butter, at room temperature 

1 c sugar 

2 eggs 

1 tsp vanilla 

2 1/4 c flour

2 tsp baking powder

1/2 tsp salt 

½ c mini chocolate chips

3/4 c chopped roasted hazelnuts

1/2 c  melted dark chocolate, for drizzling 

Directions

Preheat oven to 350F. Line a baking tray with parchment paper and set aside. 

Sift together flour, baking powder and salt.  

In the bowl of a stand mixer, fitted with a paddle attachment, over medium to high speed beat together butter and sugar until light and fluffy. Add in eggs one at a time, scraping down the sides of the bowl after each addition. Mix in vanilla. 

On low speed, mix dry ingredients into wet, until just combined. The dough will be fairly dry but should start to come together in large clumps. Stir in chopped hazelnuts and mini chocolate chips until just combined. 

Turn dough out onto countertop. Knead dough until it comes together. Shape into a large log  (about 3 inches wide and 1 inch thick) and press to flatten slightly. Transfer to prepared baking sheet. Bake for 30-35 minutes or until the edges are lightly browned. 

Allow biscotti to cool for 15-20 minutes before cutting into slices (cut on a diagonal for a more elegant look). Lay slices on baking sheet. 

Bake in a 325F oven for 10-15 minutes or until lightly browned and almost dry. Transfer to wire rack to cool completely.  Drizzle with melted chocolate.

Chocolate Crinkle Cookies

These chocolate crinkle cookies are a crowd favourite because of their rich chocolate flavour and brownie like texture!

Cookie season is officially here! It is that time of year when I make more cookies than I can count and my oven barely gets a break! If you are looking for a new cookie to add to your rotation this year these chocolate crinkle cookies would make the perfect addition. They use common ingredients and are oh so delicious! They have the perfect fudge-y brownie like texture with those perfectly crisp edges and a soft center.

Tips for Making Chocolate Crinkle Cookies

1. Chill the cookie dough: This is a crucial step in making these cookies! The cookie dough is very wet and sticky before it has been chilled making it difficult to roll into balls. The unchilled dough will also spread more while baking leaving you with flat cookies. In order to achieve soft pillowy delicious chewy cookies make sure you chill your dough.

2. Use a cookie scoop: To get uniform cookies I highly recommend using a cookie scoop. A cookie scoop will allow for the perfect amount of cookie dough each time.

3. Space out your cookie dough and leave them rolled: There is no need to press down your rolled cookie dough balls, they will spread out and bake into shape naturally. Be sure to leave enough room between the dough to allow for spreading.

Chocolate Crinkle Cookies

Makes: 1 dozen cookies

These chocolate crinkle cookies are a crowd favourite because of their rich chocolate flavour and brownie like texture!

Ingredients

1 c flour 

½ c dark cocoa powder

1 tsp baking powder 

½ tsp salt 

1 c sugar 

¼ c butter, melted

2 egg 

1 tsp vanilla extract

½ c icing sugar, for rolling 

Directions

In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. 

In the bowl of a stand mixer, fitted with a paddle attachment, over medium speed, beat together sugar and melted butter. Beat in eggs one at a time, scrapping down the side of the bowl after each addition. Add in vanilla extract. On low speed, slowly mix the dry ingredients into the wet until just combined. 

Cover the dough mixture and chill in the fridge for a minimum of 4 hours or overnight.  

Preheat the oven to 350F. Line baking trays with parchment paper and set aside. Scoop cookie dough (about 1 tbsp) and roll into roll balls. Roll cookie dough balls in powdered sugar and place on baking tray.  Bake 6-8 cookies per tray for 11-12 minutes. 

When done baking, allow cookies to cool for 5 minutes on the baking tray before transferring to a wire rack to cool completely. Store cookies in an airtight container.

Pumpkin Spice Cinnamon Rolls

These pumpkin spice cinnamon rolls are made with pumpkin puree and warming spices. They are topped with everyone’s favourite cream cheese frosting! These pumpkin spice cinnamon rolls are the perfect treat for any occasion.

It’s that time of year when everything turns pumpkin! Who doesn’t love waking up to a nice warm cinnamon roll? These cinnamon rolls are extra special and perfect for fall with the inclusion of pumpkin puree and warming spices - they are sure to quickly become everyones favourites! These cinnamon rolls are SO fluffy! An added bonus of the pumpkin puree is the beautiful orange colour it turns the dough. So pretty!

Overnight Pumpkin Cinnamon Rolls

You can make the recipe the day before and allow the rolls to rise in the fridge over night. Once the rolls are in the greased pan cover with plastic wrap and place in the fridge overnight. Pop them out of the fridge about a half hour before you want to bake (while your oven is pre-heating) and bake following the directions. That way you can have delicious warm cinnamon rolls when you wake up!

Tips for making for Pumpkin Spice Cinnamon Rolls

Okay - are we ready to start baking? Here are some tips for making these delicious Pumpkin Spice Cinnamon Rolls:

1. Don’t over heat your milk: If your milk is too hot you will likely kill your yeast and your cinnamon rolls won’t rise. If you find it too hot to touch then the yeast will too!

2. Flour your work surface: To keep the dough from sticking make sure you flour your work surface generously. I would also recommend flouring your rolling pin.

3. Use room temperature butter for the filling: I like to mix my filling ingredients into the butter to get a nice even filling. Room temperature butter makes it easier to mix and spread.

Pumpkin Spice Cinnamon Rolls

Makes: 12-15 cinnamon rolls

Ingredients:

For the dough

1 package quick rise yeast (2 1/4 tsp)

½  c warm milk 

¼ c butter

½ c pumpkin puree 

¼  c sugar 

1 egg

3 ⅔ c flour 

½  tsp salt

For the Filling 

½ butter, softened 

¼ c brown sugar 

1 ½ tsp cinnamon 

½ tsp nutmeg 

¼ tsp cloves 

¼ tsp ginger

For the Cream Cheese Glaze 

¼  c butter, at room temperature 

4 oz cream cheese, softened 

1 ½  c icing sugar 

1 tsp vanilla

Directions

In a small saucepan warm together the milk and butter, until the butter is just melted. Transfer mixture to a bowl or measuring cup and let cool slightly before adding in the yeast. Let it stand for 5 minutes. The yeast should start to foam in the milk.  

In a stand mixer, fitted with a paddle attachment, over medium speed beat together pumpkin puree, sugar and the egg. Slowly add in the milk and yeast mixture. Mix in the flour and salt. Until just combined. Switch to a dough hook, and mix until a smooth dough forms (3-5 minutes).  Place dough in a greased bowl and cover. Let rise until doubled in size. 

To create the filling, in a small bowl, mix together butter, brown sugar and spices until smooth. 

On a lightly floured surface, roll out dough into a long rectangle roughly 16 by 12 inches. Evenly spread the butter and cinnamon mixture over the dough. From one of the long ends, roll the dough into a log, pinch the ends together to seal.  Cut into 12-15 rounds. Place cinnamon buns in a pie plate or cake pan. Cover and let rise until doubled in size. *If you would like to bake the dough the next day, let rise overnight in the fridge. 

Preheat the oven to 350F. Bake cinnamon rolls for 30 minutes or until golden brown. 

While the cinnamon rolls are baking, in a stand mixer fitted with a paddle attachment over medium to high speed, beat together butter and cream cheese until light and fluffy. Add in icing sugar and vanilla, beat until smooth. 

Top warm cinnamon rolls with cream cheese glaze. Enjoy!