Archive for ‘Pumpkin’

November 24, 2014

Pumpkin Sugar Cookies with Pumpkin Baileys Irish Buttercream Frosting

IMG_9148

A delicious fall cookie. Baileys takes it over-the-top. If you don’t have Baileys on hand, add whatever flavor you’d like: vanilla extract, pecans, hazelnuts, cinnamon, cream cheese, and maple syrup pair well with pumpkin.

Prep time: 20 minutes

Cooking time: 10 minutes

Total time: 30 minutes

Serves: About 44 cookies

For the Pumpkin Sugar Cookies

  • 3 cups all purpose flour
  • 3 tsp baking powder
  • 1 tsp pumpkin pie spice (optional if you’re using pumpkin pie puree, which already has spices in it)
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup (1 stick) butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 cup pumpkin puree (or 1 cup pumpkin pie puree)

1. In a medium bowl, combine flour, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.

2. Using an electric mixer or a whisk, cream the butter and sugar. Add in eggs one at a time, stirring after each addition, followed by vanilla, then pumpkin puree. Gradually add in flour mixture until combined.

IMG_9142

3. Wrap the dough in plastic wrap and chill it in the refrigerator for at least one hour (or in the freezer for at least 20 minutes).

IMG_9143

IMG_9144

4. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper or foil.

5. Roll about 1/2 tbsp of dough into a ball. Use flour on your hands if necessary. Place the ball on the baking sheet and flatten to about 1/2 inch thick. Continue with remaining dough, placing each 1 inch apart.

6. Bake in the oven for 10-12 minutes just until the bottoms begin to lightly brown. Cool for a few minutes on the baking sheet and transfer to a wire rack to cool completely.

IMG_9145

For the Pumpkin Baileys Irish Buttercream Frosting

Note: this recipe will create much more buttercream than you need for this recipe. It’s enough to frost a double layer cake (recipe to follow) AND to generously frost the cookies in this recipe. You can store leftover buttercream frosting in an airtight container in the fridge for up to 2 weeks and in the freezer for up to 3 months (thaw in fridge before using).

  • 4 tbsp unsalted butter (1/2 stick), at room temperature
  • 1/2 cup of pumpkin puree or pumpkin pie puree
  • 1/2 tsp vanilla extract
  • 1 tsp of pumpkin pie spice (optional if you’re using pumpkin pie puree)
  • A dash (or more) of Baileys
  • 5 cups powdered sugar

1. Slowly cream together the butter and pumpkin with an electric mixer or whisk.

2. Beat in the vanilla extract, spices, and Baileys.

3. Slowly add the powdered sugar about a cup at a time until the frosting is the right consistency. If the frosting is too thick, add more pumpkin puree, milk or water. If frosting is too thin, add more confectioners sugar.

IMG_9122

IMG_9129

4. Frost cookies and set aside for the frosting to dry. You can store these in the fridge or the freezer until serving time.

IMG_9147

Happy Eating!

Love,

Yang

Advertisements
August 6, 2012

Pumpkin Ravioli with Sage Brown Butter

Ok, I didn’t make this pasta (it’s from DC’s Eastern Market), but it’s fresh! This is a delicious and comforting fall recipe and it can also be a quick weeknight recipe because it’s versatile: you can use any type of pasta you want!

Tip: If you don’t have a grater, you can shave the Parmigiano-Reggiano with a peeler.

Time: 15 minutes

Serves 4

Adapted from Mario Batali

  • Pasta, of choice
  • 4 tablespoons butter
  • 8 sage leaves
  • 1/2 lemon, juiced
  • 1/4 cup grated Parmigiano-Reggiano
  • Salt and freshly ground pepper, to taste

1. Cook the pasta.

2. While your pasta cooks, melt butter in a saute pan and continue cooking until golden brown color appears in the thinnest liquid of the butter.

3. Add sage leaves and remove from heat. Add lemon juice and set aside.

4. Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat.

5. Add the cheese, toss to coat, season with salt and pepper, and serve immediately.

Happy Eating!

Love,

Yang

%d bloggers like this: