I like being in the kitchen at this time of the year. So many recipes that I love are slow cooked dutch-oven meals, or baking and none of those are really suitable for 100 + degree summer days. Anyway, I thought I’d do a quick post on some of my seasonal favorites and a few new recipes I’ve tried this Fall.
This first recipe is a tried and true, faithful and favorite in my house. Part of my motivation for doing this post, was so I could have an easy-to-find digital record of the recipe. You can see from the picture that my recipe card is looking a little worse for the ware. Every fall when I decide to make the first batch of Pumpkin cookies of the year, I go searching through my disheveled recipe folder and there is always a moment of panic when I can’t find it in the folder. I usually find it floating around in the dusty back corner of my cookbook cupboard, but I’ve decided it would be best to have a back up…just in case (kindly ignore the terrible spelling on the recipe card!) 14 years ago my sister-in-law Andrea brought these pumpkin cookies to Thanksgiving dinner and I fell in love with them. I jotted the recipe down and I’ve been making them ever since. They are the most requested cookies I make.
I will give you fair warning though, as delicious at these cookies are, the recipe is an odd one. It breaks so many of the rules I know about baking cookies, and yet they turn out tender and amazing every time so I’ve never messed with method.
The recipe includes the sugar in the dry ingredient list which is so very odd. It also asks you to cream together butter and pumpkin puree which doesn’t really cream well at all…but like I said, somehow it works. The dough is very sticky so I recommend using a cookie scoop to form the dough balls. This will make the process go so much more quickly, and it will give you uniform cookies which is important for even baking.The cookies have a soft, tender, and cake-like texture with that oh-so-perfect pumpkin spice flavor. Once the cookies have cooled I make a caramel icing to ice the tops of the cookies. The icing sets up but not hard like a Royal icing. It’s a big recipe that makes about 4 dozen cookies and I love that because I can pass them out to friends and neighbors.
So here is the recipe in full:
Iced Pumpkin Cookies
1 cup butter, 1 16 oz. can of pumpkin puree, 2 tsp. vanilla, 2 eggs (like I said, this doesn’t really cream well so just mix until the eggs are incorporated and the butter is in tiny pieces)
In a separate bowl mix together-
4 cups flour, 2 tsp. baking soda, 2 tsp. of baking powder, 2 tsp of cinnamon, 1 tsp. salt, 2 cups of sugar
Gradually incorporate the dry ingredients into the wet mixture until it’s completely mixed (batter will be thick and sticky). Scoop onto greased cookie sheets and bake at 350 degrees for 10 to 12 minutes.
1/2 cup butter, 1 cup packed brown sugar, 1/4 cup milk, 2 cups powdered sugar
Melt butter in a sauce pan over medium heat. Stir in brown sugar and heat until boiling, stirring constantly. Once it comes to a boil, reduce heat and let boil for 2 minutes while continuing to stir. After the 2 minutes is up stir in the milk and bring mixture up to a boil again. Remove from heat and allow to cool for 10 to 15 minutes. Sift in the powdered sugar and beat until smooth. Ice the cookies immediately while the icing is still nice and spreadable. As you spread the caramel the icing might start to set up on you; just beat in a little milk to get it workable again.
This next recipe is a new one I tried just a few weeks ago. A delicious fall salad called Autumn Butternut Squash and Pearl Couscous Salad, and you can find that recipe here. I served it for lunch with homemade honey wheat bread.
I love the flavor of the roasted butternut squash and the texture of the Couscous! The only addition I made was to add feta cheese because I love feta on ALL SALADS. If I was to make the recipe again the only thing I would tweak is the dressing. I felt like the dressing was a little too sweet and not complex enough. I would adjust the ratios to include more apple cider vinegar, Dijon mustard, and salt…just to balance the favor out a little.
These rolls are my children’s favorite and I often make them at the beginning of the week to make sandwiches for the kids school lunches. I’ve made them for years and this is the recipe I use: “Best Rolls Ever”
SO much caramel corn this Fall! Do you ever get on a recipe kick and obsessively make the same thing over and over? I do, and lately it’s been Caramel Corn which gets devoured in one afternoon. It’s also great for packing in school lunches (if there’s any left to pack). I like the Better Homes and Gardens Caramel Popcorn recipe
I also spent a delightful afternoon helping test a vintage, sourdough leavened bundt cake with my friend Bonnie (of Alchemy Bread Co). I was the official nutmeg grater and taste tester. You can’t imaging how good those little spiced bundt cakes tasted fresh out of the oven and coated with homemade whipped cream. Heaven…absolute heaven.
And that’s a little glimpse of my kitchen these last few months, along with other seasonal favorites like Potato Chowder, Pot Roast, Apple Crisp, and Slow Cooked Meat and Gravy with mashed potatoes. I’d love to hear your favorite and faithful Fall recipes!
Hopefully I’ll be back soon, with a post about the baby shower my sister-in-law Jessica and I threw for our sister-in-law Angela.
See you soon my friends, April