A few weeks ago I read an article by Allison Glock about Southern women. It is a highly accurate and entertaining article that I found myself nodding my head in agreement with the entire way through. This article lit the proverbial fire under me. I am a Southern woman and I am damn proud of it. (Hi, Dad! I know you’re proud of this in me, too).
I highly recommend you read this article if you’re a Southern woman, or if you spend time with Southern women and just don’t quite understand us. I printed out a copy for my California-born boss and he had a few ‘aha’ moments.
Southern women always make the effort, have loads of self-respect (not the same as vanity), and dare to be sweet despite the many reasons not to be. Also, we devour the fat rolls on a baby faster than a biscuit covered in gravy. We are a good, strong lot.
I’ve been thinking about a certain section that discussed the camaraderie that Southern woman have for each other. Southern women know how to make other women feel beautiful. We love our friends and support them in every way we know how. I never realized how much joy I have in this gesture. I live to be happy for my friends (Esther, my heart is so big for you right now).
All of this is to say that when I give you a compliment, I absolutely mean it. It is from the bottom of my heart that beats solely to notice the good in you and make you aware of it, too. So, if you see me at Food Blog Forum this weekend in Nashville and I tell you something nice, it is truly from the heart. If I don’t say a thing to you it’s because I haven’t spent enough time reading your essays, perusing your photos, or chatting with you. If you give me enough time, I will see a multitude of good things in you. And I will list them out like a mother to a child. Don’t be shy this weekend—y’all know what I look like. You’ve seen me around these food blog events. And if you have any doubts—yes, I am the girl who looks impossibly skinny for running a dessert blog. Washing all these dishes burns calories, man, I tell ya! Plus, I eat a lot of biscotti because they’re made without butter or oil.
If you think you’re up for reading Ms. Glock’s article, you can find it in last month’s Garden & Gun Magazine here.
Makes 10-12 cookies.
- 1 large egg
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- pinch of ginger
- pinch of cloves
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla
- 1 1/4 cups flour
- 3 tablespoons pepitas, lightly toasted
- 4 ounces real white chocolate, chopped
- Preheat the oven to 350 and line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, beat together with a whisk the egg, sugar and baking powder. Beat vigorously until the mixture turns pale yellow and falls back in ribbons on itself when you lift out the whisk.
- Next, add the pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt and vanilla. Continue whisking, aerating the mixture.
- Finally, sprinkle the flour on top and fold it in with a spatula. Fold in the pepitas last.
- Shape the dough into a flat log about 3" wide by 8" long using wet fingertips. Bake for 40 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven, turn the oven down to 300 and let rest for 15 minutes. Slice into 1/2" slices, place them back on the baking sheet and bake another 30 minutes, flipping them half-way through.
- Let cool completely on a wire rack. When ready to serve, melt the white chocolate in a double boiler or in the microwave. Dip half of each biscotti into the white chocolate and let set before serving.
When making biscotti, the order of ingredients is important: be sure to beat the egg, sugar and baking powder alone before moving on to the next step.