Posts tagged ‘Butter’

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

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November 17, 2013

Strawberry and Peach Crisp

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Apologies for the long hiatus! Life has gotten super hectic this past year. I will try to post more regularly from now on.

I’ll start where I left off: with a crisp featuring seasonal fruits! Here is a wonderful recipe featuring strawberries from our Fall CSA Share from Red Fire Farms. We went to Red Fire Farms and picked these strawberries ourselves, 2 gallons of them! I loved that experience. They grow many varieties of strawberries so we got to try them all.

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Prep time: 20 minutes

Cooking time: 40 minutes

Total time: 1 hour

Serves 6-8

3 cups strawberries, quartered
3 cups peaches, sliced (about 2 large peaches)
1 teaspoon ground cinnamon or apple pie spice
Juice of 1/2 lemon
2/3 cup plus 1 tablespoon brown sugar (light or dark)
5 tablespoons unsalted butter, cut into bits, plus some for the pan
1/2 cup rolled oats (not instant)
1/2 cup all-purpose flour, plus extra for juicy fruit
Dash salt

1. Heat the oven to 400 F. Toss the fruit with half the cinnamon or apple pie spice, the lemon juice, and 1 tablespoon brown sugar (and a tablespoon of flour if your fruit is juicy) and spread it in a lightly buttered 8-inch square or 9-inch round baking pan.

2. Combine all the other ingredients, including the remaining cinnamon/apple pie spice and brown sugar, in a food processor and pulse a few times, then process a few seconds more, until everything is well incorporated but not uniform. To mix the ingredients by hand, soften the butter slightly, toss together the dry ingredients, then work in the butter with your fingertips, a pastry blender, or a fork.

3. Crumble the topping over the fruit and bake until the topping is browned and the fruit is tender and bubbling, 30-40 minutes. Serve hot, warm, or at room temperature.

September 2, 2012

Summer White Peach and Blueberry Crisp

It’s the end of summer, but what better way to celebrate this season’s end than with a delicious crisp that honors late summer’s ripest fruits? You can use any kind of peach you want, as long as it’s fresh and ripe. Same goes for the blueberries. This is an easy and versatile recipe: instead of peaches, try other stone fruits (plums, pluots, nectarines, apricots, cherries) and instead of blueberries, try other berries (strawberries, blackberries, raspberries, white raspberries). Mix and match, have fun! Taste this last bit of summer.

Adapted from Barefoot Contessa

Prep time: 20 minutes

Cooking time: 50 minutes

Total time: 1 hour, 10 minutes

Serves 5-6

For the fruit:

  • 2 pounds firm, ripe peaches (6 to 8 peaches)
  • 2 tsp grated lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 cup fresh blueberries (1/2 pint)

For the crumble:

  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar (plain white sugar)
  • 1/4 cup light brown sugar, lightly packed
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 1/4 pound (1 stick) cold unsalted butter, diced
  • 1 cup old-fashioned rolled oats (optional, if you like oats!)

1. Preheat oven to 350°F.

2. (Optional step if don’t want peach skins in your crisp): Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches.

3. Slice the peaches into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes.

4. Meanwhile, line a baking pan with foil. Spoon the mixture into the baking pan.

5. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in a large mixing bowl. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. If you have an electric mixer with a paddle attachment, mix on low speed until the butter is the size of peas.

6. Bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

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

August 9, 2012

Artichoke, Goat Cheese, Sweet Pea, and Mint Ravioli with Lemon Chive Butter Sauce

More ravioli from Eastern Market! Again, the sauce is 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

  • Pasta, of choice
  • 4 tablespoons butter
  • small bunch of fresh chives, finely chopped
  • 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 over medium-high heat; cook until golden brown.

3. Add chives 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

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

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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