Cello visited Santa Claus in North East, MD ! …She’s on the Nice List… are you?!?
Cello is mailing a letter to Santa 😉
We had never been to this park when we camped at Elk Neck State Park in the past, so we decided to explore! North East Community Park is a waterfront park – it has a walking path along the water, dock, playground, covered pavilions for rent, picnic tables and restrooms.
North East Beach is located within Elk Neck State Park. Dogs are allowed on the beach on the “off-season.” Cello loves to run in the sand and had a blast chasing her ball!
Playing ball on North East Beach!
Only a short out-and-back walk in Elk Neck State Park will get you to Turkey Point Lighthouse. Once at the lighthouse, there is an amazing view!
Turkey Point Lighthouse in Elk Neck State Park, MD
We camped in Elk Neck State Park in North East, MD for Thanksgiving with our friends, Brandi and Stan. Cello and I kicked off the day with our first mile of the Holiday Streak Challenge! (Thanks Annie for getting us motivated and moving!) …then Brian deep-fried the turkey….YUM! We had a great trip – lots of fun, and lots to be thankful for!
Deep fried turkey…Delicious!
What an awesome sunset!
Cello has had recurring ear infections lately. It was suggested to us to try her on a grain-free diet for 30 days to see if her ear problem ceases. Her dog food is of very high quality, and is already grain free. However, all of the treats I was making her had whole-wheat flour as an ingredient …so – this is the first grain-free treat to be made in Cello’s Cucina!
We are going to go camping for Thanksgiving, so I decided to make these treats to bring on the trip for Cello… I chose Fall cookie cutters…a turkey, 2 different shaped leaves, an acorn, and a Squirrel (Cello’s favorite!)
Fall cookie cutters
2 1/2 to 3 c. of garbanzo bean flour (SEE NOTE)
2 1/2 Tbsp of creamy organic peanut butter (unsweetened and no salt)
2 Tbsp pure natural honey
3/4 c. organic canned pumpkin (PURE pumpkin – NOT pumpkin pie filling)
1. preheat oven to 300 degrees F
2. In a medium bowl, mix all ingredients until completely combined
3. The dough will be very sticky – so generously flour everything – including your hands. Roll the dough out to about 1/4-inch thickness.
Use cookie cutters of your choice to cut out the cookies.
4. Place cookies on a parchment paper-lined cookie tray, and bake the cookies for 30 minutes, or until golden brown. The cookies will
come out a pretty pumpkiny-brown! Let cool on a wire rack for soft treats, or turn oven off and let treats sit in oven for 1-2 hours or more if you want crunchier treats. I baked mine at night, so I just shut the oven off and left treats to cool overnight. In the morning I put some in the refrigerator, and some in the freezer to take on our camping trip.
Cookies can be stored in an air tight container in refrigerator for approximately 2 weeks – or in the freezer if you would like them to last a bit longer, or if you wanted to save them for a later date.
NOTE: have lots of extra garbanzo bean flour – the dough is REALLY sticky…so you will need to add flour to the dough, the cookie cutters, the roller, and the work surface (I used a glass cutting board – which worked the best with this sticky dough)
Made with healthy real pumpkin, these biscotti are yummy!
1 c. pure pumpkin (not pie filling)
1/4 c. honey
1/4 c. water
1/8 c. canola oil
1 egg, beaten
1 tsp vanilla
4 c. whole wheat flour (substitute buckwheat flour for grain-free option)
2 tsp ground cinnamon
**egg whites (SEE NOTE BELOW)
1. Preheat oven to 350 degrees F
2. In a large bowl, stir the pumpkin, honey, water, oil, egg, and vanilla
3. In a separate bowl, whisk together the flour and cinnamon
4. Using a mixer, slowly combine the dry ingredients with the wet ingredients, a little at a time
5. Knead the dough with your hand in the bowl until the dough forms a ball, and divide in to two equal parts
6. On a cookie tray sprayed with non-stick cooking spray, form each ball of dough in to a slightly rounded rectangle, about one
7. Place loaves about 2 inches apart, and back for 35 minutes
10. Leave loaves on cookie tray, and place tray on a wire rack to let cool for 30 minutes. At the same time, LOWER the oven
temperature to 300 degrees F
11. Place the loaves on a cutting board, and slice into 1/2 inch slices
12. Place the slices, cut side down, back onto the cookie sheet
13. bake for 20 minutes. Turn slices over, and bake for an additional 20 minutes, or until hard and crunchy
14. Let the biscotti cool on a wire rack until cooled completely.
Yield: Depending on how thick you cut the slices, you should yield about a dozen biscotti from each loaf.
Note: (OPTIONAL): using a pastry brush, apply an egg white-wash to loaves before baking the first time. This step will not change the taste of the biscotti, but it will take away any trace of flour, and give the biscotti a slight “shine.”