Welcome to my blog. I document my adventures baking all types of bread. I hope you find my step by step videos helpful!


Pumpkin Spice Biscotti with White Chocolate Icing

Pumpkin Spice Biscotti with White Chocolate Icing

I saw the sign for pumpkin spice lattes at Starbucks and the basic immediately came out of me. I called my husband right away and told him about the good news. He also screamed like a little girl. We feed off each other and it's so dangerous. He told me I couldn't have one without him, so I waited until this last weekend where it was 95 degrees out and we went and bought our first pumpkin spice latte. It was just as good as I thought it would be and I couldn't stop thinking of all the pumpkin flavored things I wanted to start making. I LOVE FALL!!!

Biscotti's are baked twice, so that they get super crispy. It will soften up when you dip it in your coffee, which in my opinion, is the best way to eat these.


  • 1 cup sugar
  • 4 tablespoon butter at room temperature
  • 1/2 cup purred pumpkin
  • 1 large egg
  • 2 teaspoon vanilla extract
  • 3 cups all purpose flour
  • 2 teaspoon baking powder
  • 1 tablespoon pumpkin spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup chopped pecans


  • 1 1/2 cups white chocolate chips
  • 1/2 teaspoon pumpkin spice
  • 1/4 teaspoon cinnamon


  1. Preheat your oven to 350 degrees F.
  2. In your stand mixer bowl, combine your butter and sugar and mix for 3 minutes with a paddle attachment. Mix in your pumpkin puree.
  3. Add in your egg and vanilla and mix for another 2 minutes on medium speed
  4. In a separate bowl, whisk together flour, baking powder, pumpkin spice, cinnamon, salt, and pecans
  5. Slowly add the dry ingredients into the wet ingredients while it mixes on low speed. Mix until just combined.
  6. Grease a cookie sheet lined with parchment paper and spoon your dough onto the parchment paper into two equal mounds
  7. Lightly dust your hands with flour and pat down the dough until you form the dough into 10x2" logs and pat down into a rectangle, smoothing all the sides. (reference picture aboe)
  8. Bake for 25 minutes and remove from the oven to cool for 15 minutes. Do not turn the oven off
  9. After it has cooled, cut your biscotti pieces with diagonal cuts and place them on a cookie sheet lined with new parchment paper. Have your biscotti standing up by placing them on their edges
  10. Bake biscotti for an additional 20 minutes and let it sit out to cool. The center will not be hard right when you take it out, but it will harden as it cools
  11. Once the biscotti has cooled, make your glaze by microwaving the white chocolate at 15 second increments, mixing it every time. It usually is done after 30-45 seconds. Mix in your pumpkin spice and cinnamon and drizzle over biscotti with a spoon.
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