I am a huge coffee drinker. Moreover, I’m a coffee drinker who actually likes the taste of coffee–and black, at that.
I know it’s an acquired taste for a lot of people, but for me it seemed sort of innate. Maybe it’s because I grew up in a family that drinks a lot of coffee and I never thought to do anything else.
Growing up in the summers, my cousin and I would always spend a few days with our grandmother, who would basically let us
do eat whatever we wanted, because she was cool like that. On one particularly fabulous summer morning, we begged her into letting us try some coffee until she finally conceeded and poured us each a cup.
Which was basically milk and sugar with a splash of coffee.
Best cup I ever had.
And now, one of the best parts of my weekend is starting off with a quiet cup of coffee,
wasting time on Pinterest and reading a book while my two guys are still sleeping. And during the work-week? Um, it’s best to let me have at least one cup before trying to engage in any sort of conversation with me.
So when Peet’s Coffee sent me two bags of their new medium roast coffee blends as part of the Foodbuzz Tastemaker program, my heart did a little flippy-flop.
Their two new flavors are Cafe Domingo and Cafe Solano, both medium-roast blends now available in your local grocery store (except for Kansas, apparently–Peet’s, get here ASAP!). I decided to experiment with the Cafe Domingo blend, since I fell just a little bit in love with its sweet hint of toffee. You know me, I’m a dessert gal, and this gave me the perfect opportunity to try out a recipe that’s been calling my name for quite awhile.
This biscotti didn’t disappoint, and it was the perfect pairing with Peet’s flavorful and smooth medium-roast coffee. One thing I especially loved is that this coffee had no bitter aftertaste–just a crisp finish. If you’re not a coffee drinker, this biscotti would be great with pumpkin pie hot chocolate!
Pumpkin Pie Biscotti
makes 8 dozen, adapted from The Ultimate Southern Living Christmas Book
3 1/2 cups all-purpose flour
1 1/2 cups firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup canned pumpkin
2 large eggs, lightly beaten
1 tablespoon vanilla extract
1 cup white chocolate chips
Preheat the oven to 35o°F.
Combine the first 5 ingredients in a large bowl and stir well. Combine pumpkin, eggs and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until moistened. The mixture will start out crumbly–keep stirring!
Knead or gently stir in your white chocolate chips.
Place dough on a lightly floured surface, and divide into 4 portions. Shape each into a 15 x 1 inch log. Place logs on baking sheet, 3 inches apart.
Bake for 23 minutes and let cool for 15 minutes. Reduce your oven temperature to 300°F.
Cut each log crosswise into 1/2-inch slices using a serrated knife. Place slices on ungreased baking sheets. Bake for 15 minutes and cool completely on wire racks.
Peet’s was kind enough to send me a huge stack of coupons, but their product isn’t yet available in my stores here (boo!). If you have a Peet’s near you, please e-mail me at kitchenmeetsgirl(at)gmail(dot)com with your mailing address, and I’ll be happy to send some your way!
Previous Post: Jack O’Lantern Pie
As part of the Foodbuzz Tastemaker Program, I received samples from Peet’s Coffee Cafe Domingo and Cafe Solano medium roast coffees. However, any opinion expressed in this post is solely my own, ’cause that’s how I roll.