White Chocolate Blueberry Biscotti Recipe

White Chocolate Blueberry Biscotti

White Chocolate Blueberry Biscotti

Today, I want to share one of my favorite recipes!  White Chocolate Blueberry Biscotti.  These biscotti (aka biscuits, cookies etc.) make the perfect partner to a hot and delicious cup of coffee.  It’s like they were made for each other!  These are baked twice to create a hard and crunchy texture that holds up to dipping.  They’re great for breakfast, snack, or for dessert.


  • – 1 cup granulated sugar
  • – 2 ½ all-purpose flour
  • – 1 tsp. baking soda
  • – 1 ½ sticks of butter, softened
  • – 2 eggs, large
  • – 1 ½ tsp. vanilla
  • – pinch of salt
  • – 1 cup dried blueberries
  • – ½ cup white chocolate chips
  • – 1 tsp. vegetable or canola oil

Blueberry Biscotti Recipe


  • – Preheat oven to 325°
  • – Cover baking sheet with parchment paper.
  • – Cream butter and sugar together until smooth and fluffy.
  • – Mix in eggs one at a time, then add vanilla.
  • – In separate bowl combine flour, baking soda, sugar, and salt.
  • – Add flour mixture to wet ingredients a little at a time and mix until well combined.
  • – Fold in blueberries.
  • – Place dough in center of baking sheet and form a loaf of about 12” x 4 “
  • – Bake 30-35 minutes or until top is golden brown.
  • – Remove from oven a cool for 10 minutes, cut into ¾” slices. Place slices cut side up back on baking sheet.
  • – Bake an additional 12-15 minutes until edges are golden.
  • – Allow to cool completely.
  • – Melt chocolate chips and oil in the microwave in 30 second cycles, stirring each time until smooth and creamy.
  • – Drizzle (or spread like I did) the melted chocolate over cool biscotti.
  • – Allow chocolate so set, store in an airtight container.

White Chocolate Biscotti

Biscotti is one of the things I craved often during my second pregnancy.  They are the perfect crunchy and sweet treat.  I hope you’ll enjoy this recipe as much as I do!

Fruity Candy Corn Trifle ­Recipe

Fruit Trifle

I love fruit, LOVE IT! I can’t get enough.  It’s the best dessert because it’s sweet and satisfying but it doesn’t leave me feeling guilty afterwards.

This easy dessert is perfect for fall and is even healthy enough to give the kids as a snack.  I hope you enjoy this trifle recipe half as much as my family does!


  • 1 Pineapple, peeled, cored and cut into small chunks
  • 1 Bag of clementines, peeled and separated
  • Whipped cream
  • Candy corn for topping


These are so easy to throw together even if you don’t have a lot of time. Simply layer the clementines and pineapple chunks then add some whipped cream on top and a candy corn. Easy peasy and so cute!

I used one clementine, 1/4-1/3 cup of pineapple, a dollop of whipped cream, and one candy corn per trifle.

Wouldn’t these be a sweet treat to serve at a fall party?  The ingredients listed above should make about 10 mini trifles.  {I bought the trifle bowls from Amazon and I used this pineapple peeler, slicer and corer}

What are your favorite fruit desserts?

Candy Corn Trifle

Mini Football Pudding Pies – Inspiring Monday

Football Snacks

Score big at your football party with this crowd pleasing dessert.  Mini football pudding pies are sure to delight fans young and old.  Fun football food for the win!

Mini Football Pudding Pies
Recipe Type: Dessert
Author: Ashley
Serves: 6 servings
Adorable football pudding pies.
  • 1 6ct. package of mini pre­made pie shells
  • 1 box of chocolate pudding, any brand
  • 1 container of white frosting
  • small sandwich baggie
  • scissors
  1. Open the pre­made pie shells and set aside.
  2. Prepare the pudding according to package directions and place in the fridge to set.
  3. Remove the pudding from the fridge and scoop the pudding into the pre­made pie shells. I had enough pudding for the 6 shells I used plus a little bit leftover. Kids can help you take care of the extra. 🙂
  4. Scoop a large tablespoon of white frosting into the sandwich baggie and make a small snip in the corner with the kitchen scissors.
  5. Gently squeeze the frosting out of the bag making the football hash marks on top of each pudding.
  6. Serve immediately or place the pudding pies back into the fridge.

Football Party Ideas


Inspiring Monday

Now, for the P-A-R-T-Y! 

This image was the most clicked-through submissions from last week’s party:

Apple Fennel Salad

Doesn’t it look delicious?  This Apple Fennel Salad is from Upstate Ramblings.

Before we start, please keep in mind:

– It’s nice to socialize with other party guests.
– Link up all of your inspiring posts that you’ve written on YOUR blog. Recipes, crafts, printables, DIY, and homemaking posts are welcome. Please don’t link to Etsy stores, giveaways, etc.
– By linking up to Inspiring Monday you are giving Embracing Homemaking permission to feature your project and/or photos on our social media outlets and blogs to help promote your post.

Let’s party!

Also linking up here.

Homemade Apple Pie Recipe

Homemade Apple Pie

A classic all American apple pie bubbling with brown sugar and gooey, cinnamon apples.

Who says this yummy dessert can only be enjoyed in the fall months?  It’s perfect for celebrating America’s Independence in July, it’s the perfect end to a Thanksgiving meal, and well, it’s a delicious dessert staple year round!  Apple pie has been and will likely always be in my top 5 favorite desserts.  It’s my husband’s #1 dessert and I know he wishes I would make it on a regular basis.

Cookie Cutter + Pie Crust = Gorgeous!

This apple pie was made by a friend of mine and I was absolutely amazed at her creativity.  She gave me permission to use her pie decorating idea and I’ll be sharing my favorite apple pie recipe at the end.  She took a simple cookie cutter to make this wonderful snowflake design.  It’s lovely just like that but she doesn’t stop there.

Pie Crust Rose

She told me how she took a little extra rolled out pie dough and made a pie dough rose out of it.  If you’re unsure how to do this you can take a look at my Rolled Fondant Rose Tutorial to get an idea.

Apple Pie Before Baking - So pretty!

 Here’s the pie covered in an egg wash and ready for the oven.

Beautiful Apple Pie!

Ta-da!  I love this decorative twist on a traditional pie!  Don’t forget to serve warm with ice cream because there’s always room for a good vanilla bean ice cream, right?

Now without further delay, here’s my favorite apple pie recipe…

Homemade Apple Pie
Recipe Type: Dessert
Author: Slightly adapted from Williams & Sonoma
Serves: 8
Absolutely delicious apple pie!
  • [b]For the dough:[/b]
  • 2 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 2 tsp. granulated sugar
  • 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
  • 3 to 4 Tbs. ice water
  • [b]For the filling:[/b]
  • 2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch
  • thick
  • 2 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. freshly grated nutmeg
  • 4 tsp. cornstarch
  • 1 Tbs. fresh lemon juice
  • 2 Tbs. cold unsalted butter, cut into 1/2-inch pieces
  • 1 egg white, beaten with 1 tsp. water
  1. To make the dough, in a food processor, pulse the flour, salt, and granulated sugar together until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 3 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.
  2. On a lightly floured work surface, roll out half of the dough into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges flush with the rim of the dish. Refrigerate for 30 minutes.
  3. On a large sheet of lightly floured parchment paper, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick. Using a cookie cutter of your choice make your design in the dough. Reroll the dough scraps to make your rolled dough rose. Refrigerate the pie crust and rose for 30 minutes.
  4. Meanwhile, make the filling: In a large Dutch oven, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes.
  5. Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400°F.
  6. Let the pie shell, decorated top and rolled rose stand at room temperature for 5 minutes. Transfer the apple filling to the pie shell, scatter the butter pieces on top, and gently invert the decorative top over the pie. Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal. Brush the underside of the rolled rose with egg wash and gently press into the middle of the pie crust. Gently brush the entire top crust with egg wash.
  7. Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving.


Pumpkin Roll Recipe

Pumpkin Roll Recipe

I’ve loved pumpkin rolls since I was a kid.  I mean LOVE them!  I always had someone who lived by me who made them and either gave them to me or that I bought them from.  That is, until I moved to North Carolina.  I was pumpkin roll-less and sad until one day my friend Laura from AnotherCentSaved told me about how she had made these amazing pumpkin rolls with a recipe she bought at an auction.  Being the good friend that she is she shared the recipe with me and I’ve been forever grateful.  Now I’m passing this recipe on to you and I hope you’ll enjoy it as much as we have.  Please do your part and share this wonderful recipe with someone you love or pin it so others can find it.

Pumpkin Roll
Recipe Type: Dessert
Author: Unknown
Prep time:
Cook time:
Total time:
Serves: 8
This moist rolled cake has a rich cream cheese filling. It’s perfect for the holidays or any time of year!
  • [b]Roll Ingredients:[/b]
  • ¾ cup Flour
  • 1 cup Sugar
  • 1 tsp. Baking soda
  • 2 tsp. Pumpkin pie spice
  • 1 cup Pumpkin puree
  • 3 eggs
  • 1 tsp. Lemon or lemon flavoring
  • [b]Filling Ingredients:[/b]
  • 1 8 oz Brick of cream cheese
  • ¼ cup Butter
  • 1 tsp. Vanilla
  • 1 cup Confectioners sugar
  1. Preheat oven to 375*
  2. Grease and flour your pan with shortening and flour. 9×13 short sided jelly roll pan or a large cookie sheet works too!
  3. In large bowl mix all roll ingredients together.
  4. Bake at 375* for 15 minutes.
  5. Dampen a linen cloth, lay on the counter, and sprinkle with confectioners sugar.
  6. Gently flip cake onto the towel.
  7. Carefully roll the towel up (lengthwise) with the cake in it.
  8. Place the cake-in-towel, on a cooling rack cool for 25 minutes. Make sure air is circulating under the cake so it will cook quicker and softer.
  9. Make filling in a separate bowl by mixing cream cheese, butter, vanilla and confectioners sugar til smooth. (Don’t leave any lumps)
  10. After your 25 minutes of cooling has finished, unroll cake, spread the filling evenly, and re-roll quickly.
  11. Sprinkle powdered sugar over the roll. (Optional)
  12. Cut off both ends so it looks uniform and wrap in waxed paper.
  13. Cut into slices before serving.
  14. It will keep up to two weeks like this or you can freeze it by wrapping it in plastic wrap, then again in foil, and finally placing it in a seal-able plastic bag. Defrost before serving.

Apple Pizza Pie

Apple Pizza Pie! Yum!
Fall is a wonderful time of year.  It’s the time where people are picking apples and backing pies.  Welcome to the start of baking season!  Here is a recipe from Bridgford Foods to make an amazing apple pizza pie.  I think you’ll like it!!


Apple Pizza Pie
Recipe Type: Desser
Author: Bridgford
Prep time:
Cook time:
Total time:
Serves: 8
This dessert pizza is delicious and so simple! The most time consuming part of this recipe is waiting for it to finish baking. Everything else? Easy as (pizza) pie!
  • 1 loaf Bridgford Frozen Ready-Dough®
  • 1 can apple pie filling of choice, 21 oz.
  • 1 tablespoon melted butter
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup old fashioned rolled oats
  • 1/4 cup softened butter
  • 1 teaspoon cinnamon
  • Caramel ice cream topping (optional)
  1. Use the microwave thawing instructions for your dough, it takes a matter of minutes. If you don’t want to bake right away, let it sit out in a warm place, free of drafts for about 3 hours.
  2. Once your dough is pliable, form it into a ball. Flatten it slightly and roll it out on a clean, lightly floured surface. If your dough shrinks back while you are rolling, let it rest for 5 minutes and come back to it. Once it is formed into the shape of a pizza, place it on a lightly greased, 12 inch pizza pan. With the tines of a fork, prick the dough several times, covering the entire surface. This will prevent air bubbles from forming in your dough.
  3. Use the whole can of your apple pie filling spreading evenly across the pie. Then brush melted butter on the crust.
  4. In a small bowl add your oats, flour, brown sugar, cinnamon, and butter.
  5. Evenly combine ingredients until it reaches a coarse, crumbly consistency.
  6. Sprinkle the crumble mixture over the top of your pizza.
  7. Guess what? That’s it! Bake at 375° for 25 to 30 minutes, or until golden brown.
  8. If you choose, drizzle the top with caramel topping, using a butter knife.

For pictures of each step visit Bridgford Foods. What’s your favorite fall dessert?