Posts tagged ‘Bake’

November 24, 2014

Pumpkin Sugar Cookies with Pumpkin Baileys Irish Buttercream Frosting

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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.

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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).

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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.

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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.

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

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Happy Eating!

Love,

Yang

August 13, 2012

Oatmeal Date Bars

Use the best-quality dates you can find! Fresh medjool dates are my favorite and they worked perfectly in this recipe. Store in an airtight container, the bars will keep for a couple days.

 

Adapted from Bon Appetit

Total time: 1 hour, largely unattended

Prep: 20 minutes

Cook: 40 minutes

  • 1 1/2 cups water
  • 1 1/2 cups chopped pitted dates
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 cup (packed) dark brown sugar
  • 1 cup old-fashioned oats
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature

 

1. Preheat oven to 350°F.

2. Butter 8×8-inch metal baking pan.

3. Bring 1 1/2 cups water to simmer in medium saucepan. Add dates; simmer until very soft and thick, stirring occasionally, about 15 minutes. Cool to room temperature. Stir in vanilla.

4. Combine flour, sugar, oats, cinnamon, baking soda, and salt in large bowl; stir to blend.

 

5. Add butter. Using fingertips, rub in until moist clumps form.

6. Press half of oat mixture evenly over bottom of prepared pan. Spread date mixture over. Sprinkle with remaining oat mixture; press gently to adhere. Bake until brown at edges and golden brown and set in center, about 40 minutes. Cool completely in pan on rack. Cut into bars and serve.

 

Happy Eating!

 

Love,

Yang

July 11, 2012

Roasted Acorn Squash with Maple Butter and Brown Sugar

Time: 1 hr 30 minutes, largely unattended

Prep: 15 minutes

Cook: 1 hr, 15 minutes

Serves 2-4

  • 1 Acorn squash
  • 1 Tbsp Butter
  • 2 Tbsp Brown Sugar
  • 2 teaspoons Maple Syrup
  • Dash of Salt

1. Preheat oven to 400°F.

2. Cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.

3. Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

4. Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Happy eating!

Love,

Yang

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