Have you seen my pumpkin ebook for 25 pumpkin recipe that aren’t pie and 1 that is? I think you would love it.
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.
This recipe was so easy. The biscotti are really tasty, but they are a little chewy in the center. Where did I go wrong?
I used egg whites instead of whole eggs. Usually, this ingredient modification has not been a problem for me in other baked goods. It's the only change I made.
Christina Lane says
Glad you loved them, Stacy! Yes, they're chewy because of the egg yolks. The thing about small-batch baking (and most baking) is that the results aren't guaranteed if you make changes, but it sounds like you still ended up with something delicious :)
Hi there, I can't see the recipe and really want to make this!
Barbara KD says
where is the recipe?
Susan Lucibecbelli says
Would be interested in recipe for Pumpkin Biscotti. Mille grazie!
no recipe - where is recipe?