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Pumpkin Cookies with Browned Butter Icing

Pumpkin Cookies with Browned Butter Icing

by Pam on November 25, 2012

Seriously – these cookies are SO AMAZING! We were invited to a friend’s house for a post Thanksgiving turkey dinner and I was in charge of dessert. I found a recipe for these cookies on Cooking Classy’s[1] site and couldn’t wait to try them out.  Not only did the pumpkin cookies sound tasty but the browned butter frosting really had me intrigued.  The cookies turned out to be soft which was a perfect combination with the flavorful and sweet icing.  I loved, loved, loved the flavor the browned butter gave to this icing- it was SO GOOD!  Make these cookies and I bet you won’t regret it.

Preheat oven to 375 degrees.

Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove in a bowl until mixed thoroughly  set aside. Using a mixer set on medium speed, whip together butter, brown sugar, and white sugar until pale and fluffy, about 3 – 4 minutes. Add in egg, mixing after the addition until combined. Mix in the sour cream, vanilla extract,  and pumpkin puree then mix well. Slowly add dry ingredients and mix until combined.

Transfer the cookie dough to a zip lock bag then cut the tip and pipe 1 1/2-inch rounds onto a nonstick or  Silpat lined cookie sheet, spacing cookies at least 1 inch apart.

Bake in the oven for about 12 minutes until tops spring back when touched. Allow to cool several minutes on baking sheet before transferring to a wire rack.

Prepare the browned butter icing. Measure the powdered sugar into a mixing bowl, set aside. Brown butter in a small saucepan over medium heat, swirling pan occasionally.  Remove from heat when the golden brown flecks begin to appear in the center of the foamy bubbles.  Carefully pour browned butter over powdered sugar in mixing bowl, use a rubber spatula to scrape any excess butter and browned bits from pan. Add the half and half and stir mixture until smooth and creamy. Spread over cookies with a spoon.  Add extra half and half, about 1 – 2 tsp at a time, to icing mixture to thin because it will thicken as it sits.  

Store in an airtight container in a single layer in refrigerator and rest at room temperature before serving.



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Pumpkin Cookies with Browned Butter Icing




Yield: 14 large cookies

Prep Time: 15 min.

Cook Time: 10-12 min

Total Time: 30 min.



Ingredients:

Pumpkin Cookies:

1 1/3 cup plus 1 tbsp flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
6 tbsp unsalted butter, softened
3/4 cups packed light-brown sugar
6 tbsp white sugar
1 large egg
1/4 cup sour cream
1/2 tsp vanilla extract
3/4 cups canned pumpkin puree
1 recipe Browned Butter Icing, recipe follows

Browned Butter Icing:

2 cups powdered sugar
5 tbsp unsalted butter
2 1/2 tbsp half and half
1/2 tsp vanilla

Directions:

Preheat oven to 375 degrees.

Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove in a bowl until mixed thoroughly set aside. Using a mixer set on medium speed, whip together butter, brown sugar, and white sugar until pale and fluffy, about 3 – 4 minutes. Add in egg, mixing after the addition until combined. Mix in the sour cream, vanilla extract, and pumpkin puree then mix well. Slowly add dry ingredients and mix until combined.

Transfer the cookie dough to a zip lock bag then cut the tip and pipe 1 1/2-inch rounds onto a nonstick or Silpat lined cookie sheet, spacing cookies at least 1 inch apart. Bake in the oven for about 12 minutes until tops spring back when touched. Allow to cool several minutes on baking sheet before transferring to a wire rack.

Prepare the browned butter icing. Measure the powdered sugar into a mixing bowl, set aside. Brown butter in a small saucepan over medium heat, swirling pan occasionally. Remove from heat when the golden brown flecks begin to appear in the center of the foamy bubbles. Carefully pour browned butter over powdered sugar in mixing bowl, use a rubber spatula to scrape any excess butter and browned bits from pan. Add the half and half and stir mixture until smooth and creamy. Spread over cookies with a spoon. Add extra half and half, about 1 – 2 tsp at a time, to icing mixture to thin because it will thicken as it sits. Side Note: The icing is very sweet so don’t put it on too thick.
Store in an airtight container in a single layer in refrigerator and rest at room temperature before serving.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Classy

References

  1. ^ Cooking Classy’s (cookingclassy.blogspot.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Tomato and Asparagus ?Carbonara?

Tomato and Asparagus “Carbonara”

by Pam on September 30, 2012

I found this recipe in the September 2012 issue of Cooking Light and I couldn’t wait to make it.  It took very little prep or time to make and it ended up being creamy, cheesy, and totally delicious.  I loved that, even though it didn’t have bacon like a traditional carbonara has, it was still flavorful and satisfying.  My husband, son, and I all loved it.  My daughter, on the other hand, thought it was too cheesy and she didn’t like the texture.  It’s no surprise since she doesn’t like cheese.  Oh well… her loss. 

Cook the pasta in salted boiling water per instructions.

While the pasta is cooking, heat the olive oil in a skillet over medium heat.  Add the tomatoes and cook, stirring occasionally for 5-6 minutes; add the asparagus and cook for 2 minutes.  Add the minced garlic and season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute.  Remove from the heat.

Mix the egg, Parmesan cheese, sea salt, freshly cracked pepper, to taste until well combined.  Drain the pasta and immediately add the cheese/egg mixture to the pasta and stir until well combined and the cheese has melted.  Add the tomato and asparagus mixture to the pan and mix until evenly coated.  Place pasta into the serving bowl and sprinkle the top with the torn basil leaves.  Serve immediately.  Enjoy.

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Tomato and Asparagus “Carbonara”




Yield: 4

Prep Time: 5 min.

Cook Time: 12 min.

Total Time: 17 min.



Ingredients:

8 oz whole wheat penne pasta, cooked per instructions
2 tsp olive oil
1 pint of grape tomatoes
1 lb asparagus, ends removed and cut into thirds
3 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
1/2 cup of Parmesan, Asiago, Romano cheese mixture
1 large egg
Several fresh basil leaves, torn

Directions:

Cook the pasta in salted boiling water per instructions.

While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the tomatoes and cook, stirring occasionally for 5-6 minutes; add the asparagus and cook for 2 minutes, stirring occasionally. Add the minced garlic and season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Remove from the heat.

Mix the egg, Parmesan cheese, sea salt, freshly cracked pepper, to taste, until well combined. Drain the pasta then place back into the cooking pot and immediately add the cheese/egg mixture to the pasta and stir until well combined and the cheese has melted. Add the tomato and asparagus mixture to the pasta and mix until evenly coated. Place pasta into the serving bowl and sprinkle the top with the torn basil leaves. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light – September 2012

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Sesame Green Beans with Mushrooms and Chestnuts

Sesame Green Beans with Mushrooms and Chestnuts

by Pam on November 28, 2012

I wanted something light and simple to serve with an Asian inspired meal I was making for dinner.  I found this recipe on Taste of Home[1] that I adapted to suit my tastes.  It was a very quick side dish to make and it was so delicious.  I loved the combination of flavors and textures and we all thought the sauce was delicious.

Preheat the olive oil and sesame oil in a large skillet over medium high heat. Add the mushrooms to the HOT pan and let them sit for 2 minutes before flipping them to brown on the other side for 2 minutes. Add the minced garlic, green beans, and water chestnuts; season with sea salt and freshly cracked pepper. Cook, stirring constantly, for 1 minute. Combine the water, soy sauce, sugar, sea salt and freshly cracked pepper, to taste; mix well.  Pour the sauce into the pan and cook the green bean mixture for 3-4 minutes, or until the green beans and tender-crisp.  Remove from the heat and serve with sesame seeds sprinkled on top. Enjoy.



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Sesame Green Beans with Mushrooms and Chestnuts




Yield: 4

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.



Ingredients:

5 oz button mushrooms, sliced
2 tsp canola oil
2 tsp sesame oil
3/4 lb of green beans, ends trimmed
1 small can of sliced water chestnuts (liquid drained)
2 small cloves of garlic, minced
2 tbsp water
4 tsp soy sauce
2 tsp sugar
Sea salt and freshly cracked pepper, to taste
Sesame seeds

Directions:

Preheat the olive oil and sesame oil in a large skillet over medium high heat. Add the mushrooms to the HOT pan and let them sit for 2 minutes before flipping them to brown on the other side for 2 minutes Add the green beans and water chestnuts; season with sea salt and freshly cracked pepper. Combine the water, soy sauce, sugar, sea salt and freshly cracked pepper, to taste; mix well. Pour the sauce into the pan and cook the green bean mixture for 3-4 minutes, or until the green beans and tender-crisp. Remove from the heat and serve with sesame seeds sprinkled on top. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Taste of Home

References

  1. ^ Taste of Home (www.tasteofhome.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)