I am BEYOND excited that today is the virtual launch party for the Casual Veggie Cookbook!!!! This cookbook collaboration, which I can’t believe I got to be a party of, it is full of unique and mouthwatering vegetarian recipes that are sure to be crowd-pleasers, and it goes on sale TODAY!!!!! It has been a really fun project to work on with 49 other bloggers, and now the book is finally out!! So, to celebrate, I have made this tasty autumn appetizer to celebrate!
There is nothing better to me than waking up to a warm pot of coffee, lounging in my pajamas, and watching TV in my bed (with my dogs running all over me like I’m a piece of furniture…. I love that haha)…. that is unless it’s October, and there is any sort of pumpkin treat in my kitchen for snacking. One of my favorite things to have with coffee has got to be a piece of biscotti, or in my case mandelbrodt (almost exactly like biscotti but it’s a touch softer). Growing up, my mawmaw used to make it for after dinner dessert for her guests to munch on with their coffee, and now my step-mom has perfected it, and passed the recipe down to me. It’s so funny, she has been making mandelbrodt for as long as I can remember, and it never ceases to amaze me that every single time she serves it after dinner, everyone raves about it as if it were the first time they have had it – it’s that good!
My mawmaw was a kitchen Goddess – I don’t remember much about her, because unfortunately I was too young to fully appreciate the woman she was when I was a child, but looking back, the most vivid memories I have are of her in the kitchen – she was ALWAYS in the kitchen. From the moment we arrived in Monroe, LA, we stepped foot into her house, the smell of a roasting chicken illuminating the air, the skin crisping up in the oven, that feeling when your mouth just cannot stop watering, the challah she was baking from scratch, the aroma of sweetness it gave…. it was just all about the food. She knew how important food was in bringing people together and she never missed a beat.
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She passed down this recipe for mandelbrodt to my step-mom and, since it is October, I asked her to come over and help me turn it into a pumpkin cookie, and it turned out soooooo so good. There are several versions of this that you can make, depending on what you like to add in – chocolate chips, cranberries, nuts, etc.
Then, try to ignore the look on your adorable dogs face when they realize you aren’t sharing any of the mix…
Form the loaves and cover with the sugar and cinnamon mixture. The loaves look so gorgeous I could have eaten them like this, but for photo sake I had to finish baking them.
These poor dogs! I promise, a pumpkin dog treat recipe is in the works now…
I love this picture, I caught Bailey mid-licking her lips…
Then, once you have baked them, you remove, slice, and turn on their sides. Then, return to the oven for the remainder of the baking time.
Voila! You have the option here to drizzle with a basic icing or not. I love it both ways, so I did half and half – totally up to you.
Also, you have the option to top them off with frosting (which I loved), and the recipe is really simple. Simply mix together 1 cup powdered sugar, 1/2 tsp. vanilla bean paste, and 1/2 tbsp. milk, whisk well, and drizzle on top! Easy as that! And… if you make too much, you can always freeze them for several months! They will taste just as good!
Don’t forget to get your copy of the Casual Veggie Cookbook today!!!!!!
- 1 cup sugar
- 1 cup vegetable oil
- 4 eggs
- 4 cups flour
- 1 tbsp. baking powder
- 1/4 tsp. salt
- 3/4 tsp. pure almond extract
- 1 tsp. vanilla bean paste
- 1 cup chocolate chips (optional)
- 1 cup chopped pecans (optional)
- 1/2 cup pumpkin puree
- 1 tsp. pumpkin pie spice
- 1/2 cup cranberries (optional)
- zest of 1 orange
- 1/4 cup sugar + 1/4 cup cinnamon, to dust on top
- Preheat oven to 350 degrees F.
- Combine sugar, oil, and eggs in a standing mixer, and beat about 30 seconds. Add in 2 cups of the flour and mix. Add in the baking powder, salt, almond extract, vanilla bean paste, pumpkin pie spice, orange zest, and pumpkin puree. Continue to mix on medium speed. Then, add in the last 2 cups of the flour, and mix well. Finally, add in the nuts, chocolate chips, cranberries, and/or whatever other nut combination you please, and stir well with a spatula.
- Spoon out the dough into 3 loaves on a silpat, each about 2" wide. Then, dust the top with the cinnamon/sugar mixture (you won't use all of it, just enough to lightly cover the top). Then, bake on 350 degrees F for 30 minutes.
- After 30 minutes, remove from the oven and let cool for a few minutes. Turn the oven heat down to 335 degrees F. Slice the loaves into about 1" pieces, and lay them on their sides. Then, place the mandelbrodt back in the oven for about 15-20 minutes (I like to do 15 because it is a little more tender).
Be sure to check out all the other bloggers participating in the virtual launch party, and get your copy today!!!