Pumpkin Molasses Sandwich Cookies

By My Baking Addiction
YIELD: 24 sandwich cookies 
PREP TIME: 20 minutes plus chill time COOK TIME: 7-9 minutes

INGREDIENTS:

For the Cookies

2 1/3 cups Gold Medal all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tablespoon homemade pumpkin pie spice
8 tablespoons unsalted butter, room temperature
1 cup light brown sugar, packed
1/4 cup molasses
2/3 cup pure pumpkin puree
1 large egg
1/2 cup granulated sugar, for rolling

For the Filling

1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract

DIRECTIONS:

For the Cookies

1. Whisk together the flour, baking soda, salt, and pumpkin pie spice.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more.

3. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough.

4. Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for at least 1 hour. The dough is sticky, so the longer time it can chill the easier it is to work with.

5. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

6. Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 24 pieces (or use a small cookie scoop), and roll each piece into a ball. Roll the balls in the sugar, then place dough balls on prepared cookie sheets and use a the bottom of a glass to ever-so-gently press down on the cookies. Do not over crowd.

7. Bake the cookies one sheet at a time for 7-9 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.

8. Repeat with second batch of dough.

For the Filling

1. In a medium bowl with an electric mixer, combine cream cheese and confectioners' sugar. Mix on low speed until the sugar is incorporated, increase speed to medium-high and mix for about one minute. Add in vanilla and continue mixing on low speed until vanilla in fully incorporated.

2. To assemble the cookies, pipe or spread the filling on the bottom of one cookie. Top with another cookie and press together gently to create a sandwich cookie. Repeat with remaining cookies.

NOTES:

- Cookies will keep in an airtight within the refrigerator for up to 3 days.

Pumpkin Pie Spice

YIELD: about 5 tablespoons

INGREDIENTS:

3 tablespoons ground cinnamon

2 teaspoons ground ginger

2 teaspoons nutmeg

1 ½ teaspoons ground allspice

1 ½ teaspoons ground cloves

DIRECTIONS:

1. Combine spices in a small bow, mix well to combine. Store in a small jar or spice container.

Copyright © My Baking Addiction

Scones and/or Short Bread w/ Strawberries & Cream

I just love scones. For some reason, I can’t eat things that are too sweet. I guess that’s a good thing for me regarding weight. Scones are buttery and hit the spot but I can’t seem to make them right.  I have tried with varying degrees of success but perhaps I wasn’t putting enough emphasis on cold ingredients, how much or fast to mix and how long to bake. As a beginner cook, I am realizing just how important these techniques are along with these variables.

The best scones I’ve ever had was at an English Tea hosted by Old Westbury Gardens located in Old Westbury, NY. The scones were tinted brown so I must assume they used brown sugar and/or molasses. Sugar was sprinkled on top and they were so moist and flakey. I am going to attempt to make them once again and we’ll see how I do.

This 2012 Christmas Season, Old Westbury Gardens expanded their Cream Tea schedule from one night to a few during the week. Reservations are necessary. Included are tea, clotted cream and scones. "Cream Tea and Tour 11:00 am  Call a group of friends and relatives and enjoy a cream tea, which features scones, clotted cream and jam, and tea.  Then take a tour with one of our wonderful Volunteer Docents of the Magical Westbury House.  Each room is designed and decorated by our very talented horticultural staff.  Natural greenery is used extensively adding a wonderful aroma of the season.  What a wonderful way to get everyone together at holiday time.  End the tour shopping in our unique Gift Shop. Reservations only - please state date and time.  $15.00 per person; groups of 10 or more and members $13.00.  For registration please call (516) 333-0048 Ext. 301

I saw this recipe, courtesy of Ina Garten, which is really for short cakes but can be used for scones as well. Add whipped cream to a martini glass and fresh cut strawberries on top to serve with the short cakes and you have a new version of Strawberry Shortcake.

Ingredients

12 TBs (2 sticks of butter) Cold, diced

2 cups flour

2 TBS sugar

1 TB Baking Powder

1 Tsp Salt

½ cup heavy cream

3 eggs (2 for the mixture)

PREP: 

Cut the cold butter the long way. Turn and cut the short ways until you have diced, squares of butter. Mix 2 eggs and the heavy cream together.

DRY INGREDIENTS:

Add flour, sugar, baking powder and salt to the sifter and sift right into the Kitchen Aid bowl. Add cold butter and mix slowly with mixer until the butter is pea sized. When the dough is perfect, add the wet ingredients slowly as it’s mixing. Don’t over mix!

TIP

Adding the diced cold butter, helps it stay in bits in the dough so that the steam from baking melts it, making the dough rise so it’s light and flakey.

Put some flour on a board and place roll the dough in the flour, into a ball so some of the flour gets into it. When the dough is sticky, the dough is good.

If you’re making scones, pinch off a good sized piece and add to a greased cookie sheet. For the Strawberry Shortcakes, cut the dough with a round, cookie cutter and placed on a greased cookie sheet. Add the egg wash (see below) and bake at 400 degrees F for 15-20 minutes. DO THIS ALL QUICKLY SO THE BUTTER DOESN’T HAVE TIME TO MELT.

TIP

Make an egg wash for the top of the short cakes and/or scones. It will brown them nicely. Also, add sugar on top to make then crunchy.

PREP: Egg wash

Add 1 egg with 2 TB of water and mix it up well. Take a pastry brush and do the tops of the short cakes or scones.

FOR STRAWBERRY SHORTCAKES:

Add whip cream to a martini or wine glass and add fresh cut strawberries on top. Serve with the short cakes as a new spin on Strawberry short cake.

SCONES:

Add some brown sugar in place of the regular sugar.

French String Bean Salad by Ina Garten

Ingredients

1 ½ cups of French String Beans

2 TB good Dijon Mustard

2 TB White Wine Vinegar

½ tsp Salt

¼ tsp Fresh ground black pepper

2 TB Olive Oil

2 TB fresh, chopped Dill

Pour string beans into a pot of boiling water for around one minute or until they are tender but still a bit crisp, not soggy. Remove beans from water and place into a bowl of icy water.

TIP

Placing hot, boiled beans (or broccoli) in icy water stops them from cooking and it maintains the green color.

To make the dressing, add the Dijon Mustard to a glass bowl. Then add the white wine vinegar, salt and ground black pepper. Whisk together and then slowly add the olive oil while whisking which will make an emulsion.

Drizzle over the string beans and add fresh, chopped Dill on top.

TIP
A mixture of one liquid with another with which it cannot normally combine smoothly — oil and water being the classic example. Emulsifying is done by slowly (sometimes drop-by-drop) adding one ingredient to another while at the same time mixing rapidly. This disperses and suspends minute droplets of one liquid throughout the other. Emulsified mixtures are usually thick and satiny in texture. Mayonnaise (an uncooked combination of oil, egg yolks and vinegar or lemon juice) and HOLLANDAISE SAUCE (a cooked mixture of butter, egg yolks and vinegar or lemon juice) are two of the best-known emulsions.

Read More http://www.epicurious.com/tools/fooddictionary/entry#ixzz1vYP3kqqg

Easy Oven Risotto

I feel like a bear. No, that's not a misspelling. I didn’t mean beer although I've never tried cooking while drinking. THAT could be interesting. I meant like a bear because I’ve been in hibernation all winter and haven’t added much to my cooking blog. Well, I am BACK and ready to add more recipes including a TIPS section as am I learning more about the process of cooking as I go along.

Some of the recipes I was going to add as winter dishes was my mom’s split pea and dumpling soup, KooKoo which is like polenta with split pea, her home made bread and fish broth. All of these are West Indian inspired as my parents are from Grenada W. I.

For today, I am sticking with the basics and since I have left over Chicken breasts, I am going to make this easy recipe for Risotto. I just love this moist, pasta like rice but it’s a pain to make with all the stirring that goes into it. I can make it easily in my pressure cooker but I'm not always around a pressure cooker. I was inspired by this oven baked recipe from Barefoot Contessa. It’s easy and it works! The risotto is al dente as it should be without all the stirring and fussing. Enjoy!

Ingredients

1 ½ cup Arborio Rice

4 cups of Chicken Stock –preferably home made

½ white wine (sugg. Pinot Grigio)

3 TB butter diced up

1 cup Parmesan cheese-the key to Risotto

Green peas, artichoke, broccoli bits or spinach

2 Tsp salt

1 Tsp pepper

Pour the rice and just 3 cups of chicken stock into a dutch oven pot and place in the oven for 45 minutes at 350 degrees F. When it is done, it’s should be al dente, add last cup of stock which is kept warm.

Next add the white wine, diced butter so it melts into the Risotto, Parmesan, salt and pepper and stir for 2-3 minutes.

Next you can add frozen peas or bits of cooked broccoli or spinach and stir. 

Mexican inspired, Healthy Meatloaf

Boring? Meatloaf? Nah. Not when you can jazz it up! And, make it healthy while you're at it. I use ground turkey instead of ground beef so there's less fat and cholesterol. But, it's never as good as ground beef and more mushy. So, I add more ingredients such as SALT, to make it taste more like the real thing. Then I add some pinto beans, chili powder and other ingredients, and I have to say, it tastes quite good. It's easy to make and well, not all that boring either!


Ingredients
-ground turkey 1/2 lb.
-1 egg
-half cup of milk (or more until you get the proper consistency)
-1 cup bread crumbs
-chopped onion
-minced garlic
-2 tsp salt or to taste
-1 tsp chili powder
-1 tsp ground mustard
-1 tsp Sage
-1 tsp Cilantro
-1/2 tsp black pepper

Mix all ingredients together. Place in loaf pan. I use the, Perfect Meatloaf pan so the fat drains out of the meatloaf and to the bottom of the pan. Put ketchup on top and some honey BBQ sauce. 

Bake for 1 hour. Serve with corn bread for a real, Mexican-esqe pairing. 

Enjoy

How to Chop an Onion

How to Chop an Onion-YouTube Video by Gordon Ramsay

Chicken a la King

This is one of those meals that is semi-simple but real yummy. Once you have it down, it’s so easy to make for the most part and it makes a great, hearty meal for the family. A mean that you can prepare when you come home from work or have limited time. 

If you are new to cooking and enjoy it, as I do, you will notice that it’s the cooking process and combining of ingredients that turns cooking into an artful project. Almost reminds me of my chemistry set sans the lengthy, difficult equations. Just make sure not to blow anything up!

Serves 1 or 2 people. Double up on ingredients to make more.

Ingredients

• 2-3 Boneless/Skinless Chicken breasts
• 1 cup of Rice
• Olive Oil
• (1)         Green bell pepper
• Mushrooms
• 1 onion
• 3 cloves Garlic minced
• Salt
• Black Pepper
• Milk or light cream
• 2 or 3 tablespoons of Flour

Directions

Hours ahead of time, prior to work or going out, take out 2 or 3 boneless, skinless chicken breasts to dethaw.

When ready to cook, pour one cup of rice along with one cup of water in a pot along with some salt and butter to cook, as per rice directions.

Wash chicken and using a pair of shears, cut the chicken into pieces. Heat up skillet and add some olive oil to coat the pan. Then add chicken.

Chop up the onion, small green bell pepper or half large pepper and add to skillet. Place lid on skillet and let cook for 5 minutes. Stir and turn chicken over to cook and let cook another 5-10 minutes. The chicken won’t be pink and will start to look white and cooked-for those of you who don’t know.

Then stir in mushrooms and minced garlic along with salt and black pepper to taste. Let cook for a few minutes and stir.

Add milk/light cream to the skillet and a tablespoon or two of flour to thicken milk into a cream sauce. Turn up the heat and let the sauce bubble a bit and then remove from stove.

Now you are ready for this delicious mushroom/green pepper inspired cream sauce poured over the plain white rice.

Mistro Musings "N" Travels

Dear gf's,

Today I went through my Christmas cards to take stock of “who sends” and “doesn't send” so I can cross off my list! :) I gave my husband Tom, the task of reading the names off the Christmas cards. Truly NOT a masculine job to give a guy so there was the making of SOMETHING comical right from the start. 

Read more...

Cooking 101

For many, the art of cooking starts with necessity, a little knowledge, some basic instincts and finally, a place to stock your ingredients and cook ware.......and then you're OFF! From there it's up to you and if your passion takes you further. That's why my blog starts with the engaged couple who will likely register items for a bridal shower, move in as a married couple into either a humble abode such as mine or a upscale house in the surburbs. That point is mute. It's the, "fear of the unknown" and not knowing WHICH items are the most useful and cost effective items to register/purchase, what to stock during your first trip to the super market that can be overwhelming. Once that part is conquered, you'll need some Cooking 101 tips to get you on your way. 
Read more.....

Healthy Chili with cheese cornbread

This is my second time making chili in the slow cooker. The first time was experimental. Found that I wanted more of a Tex Mex flavor so this time I've substituted the pink beans for the black beans. Then add some sour cream on top when it's done for a less healthy but very satisfying treat. However, as I sit here drinking my Welchol, (forces me to drink water while lowering my cholesterol), my conscious is guilting me into opting for a more healthy chili by substituting the ground beef for ground turkey. I have been making meatloaf with ground turkey this entire past year so not much of switch for me. Curious how it will turn out. See below on, Final Mistro Notes.

In an effort to keep meal preparation tasty, somewhat healthy yet QUICK, I used Jiffy Corn Muffin Mix, adding some salt, black pepper and American Cheese slices to the batter upon baking. Simple enough recipe and it goes well with chili especially since I've added the salt/cheese combo to offset the sweetness. OR, make your own healthier corn bread without as much sugar. This would fall under the, "more healthy" category but NOT necessarily the more, "quick"!


What I like about the slow cooker is that most everything tastes better especially the tenderizing effect it has on meat. Slow cooking also simmers the spices in the liquids of the food. This is really helpful because the foods also baste themselves in their own juice, intensifying the flavors even more!


Ingredients
1 lb ground turkey (good amount for two people and using a 3 QT slow cooker)
1 can pureed tomatoes
1 can black beans (or substitute with your favorite bean)
Half green and red bell pepper chopped
1 whole onion chopped
4 cloves of garlic
3 tsp Oregano
1 tsp Cumin
2 tsp salt
2 1/2 to 3 tsp Chili powder (depending on how spicy you want it)
Chicken Broth
Corn Starch


Combine cans of tomato and black beans in stockpot. Sautee onions partially and remove before they get too limp. Add to the tomato/black bean mixture along with the bell peppers, minced garlic, Oregano and salt. In a separate small bowl, mix corn starch with cumin and chili powder. Add some chicken broth until it's smooth to pasty. Add corn starch mix to existing tomato, bean, vegetable mixture in the stock pot.


Sautee ground turkey in skillet until no longer pink. Strain to get rid of excess oil. Add to stock pot and mix ALL ingredients together thoroughly. Add some chicken broth but not too much or it will be watery. This is why I've added corn starch to thicken.


Put on high for first hour and on low for the next few hours. 
Serve with cheese corn bread, Tacos, plain white rice or eat alone in a bowl topped with shredded cheese and or sour cream. Up to you! Enjoy!


Final Mistro Notes
The modifications I made today on the original chili two days ago, came out quite good for this recipe. I don't mind the change from ground beef to ground turkey. However, the black beans overwhelmed the other spices and notes in the stew but with a little sour cream on top, it can be enjoyed as a Tex Mex like dish. I may go back to the pink beans. 


The corn starch turned out to be a good addition since the veggies tend to make water and I didn't want soupy chili. Otherwise, all ingredients seems healthy. Any OTHER additions, subtractions, notations from my Cook Mistro audience? Click below on comments and tell me what's on your mind?

Brenda's Pumpkin Nut Bread

Figured I'd re-post this delicious Autumn recipe as it's quite a tasty treat during the winter as well. Every year around Thanksgiving, my cousin Brenda bakes these Pumpkin Bread loaves which are simply delicious. Goes well with coffee in the morning, a mid day  snack or for dessert later in the evening when you're feeling a bit, "peckish". 

This is one of my favorites. It's not too sweet and a it makes a great item to bring to dinner as a guest. Enjoy!

Ingredients
3 cups sugar
1 cup salad oil
4 eggs
1 1/2 tsp. salt
1 tsp nutmeg  (I usually put a tad more)
1 tsp cinnamon ( I usually put 2)
2/3 cup water
2 cups (1 can-15 oz) Libby's 100% pumpkin
4 cups flour
2 tsp baking soda (I usually use baking powder) 1 cup chopped walnuts (I usually put a bit more)


Directions
Grease pans well.  Cream sugar and salad oil.  Add rest of inredients and mix well.
Fold in nuts.  Bake at 350 for about 1 hour (insert knife to check if done)

Cornbread and Apple Stuffing

Sooooooooo, not sure what's up with me today but seems I'm in the MOOD to BLOG! Plus, I got to thinking about my cousin Sue's STUFFING made with CORNBREAD and APPLES and I thought, "that might go really well with the sweet n sour curry chicken that's simmering in my slow cooker!" Now this is JUST my gut instinct. I have not been cooking for years nor did I take any classes. I'm a newbie with an interest in cooking likely cuz it's creative and I have some good instincts. So, thinkin' that the apple in the stuffing will go nicely with the tang and sweetness of the mango chutney in the chicken. Hmmm. Let's give it a try.


First, I have to make the cornbread. I used Jiffy's Corn Muffin mix except I put it in a shallow baking pan one would use for brownies. That takes roughly 20 minutes to bake. Once that is done, I follow the remainder of the recipe. Hubbie is going to be ONE HAPPY MAN tonight!


Ingredients
Cornbread
1 Tablespoon Olive Oil
1 small onion
2 red apples diced-Cortland or Granny Smith
2 cloves minced garlic
1 Tablespoon fresh sage
1 Tablespoon fresh thyme
1 cup chicken broth
Ground pepper to taste
Apple cider or apple juice


Directions
When cornbread is cooled, crumble into rough chunks. Spread the chunks and crumbs out on a large baking sheet. Toast in the oven at 350 degrees F for 25 to 30 minutes, until crisp but not browned. Let cool. 


In the meantime, heat oil in skillet over medium heat. Add onion and cook for 5 minutes. Then add diced apples, garlic, sage and thyme, stirring for 2 minutes. Add 1/2 cup broth and cook until most of the liquid has evaporated, roughly 5-6 minutes. Season with salt and pepper. Transfer to a large bowl.


Preheat oven to 350 degrees F. Coat a 3 quart baking dish with cooking spray. Add the toasted cornbread mixture to the apple mixture and toss to mix. Drizzle cider (or juice) and the remaining 
1/2 cup broth over the mixture and toss until evenly moistened. Transfer the stuffing to the prepared baking dish and cover with foil. Bake until heated through, 35-40 minutes. 


For a crisp top, remove the foil for the last 15 minutes.

Sweet n Sour Curry Chicken Slow Cooked

What's a girl to do when she has a cold and her Giant's lovin' husband is at work on a Sunday? Well, I'm sure he's not TOTALLY missing out and is on top of the score. I'm on top of the couch but getting bored. Apparently, I'm not THAT sick or I wouldn't be feeling so restless. I'm in a, "neither here", "nor there" mood so I'm going to cook something QUICK and TASTY that goes with the WINTER/SUPERBOWL sentiment. Remember, QUICK is the key word here although ironically, I plan on making this in a SLOW cooker.

This is a reminder to myself to keep on top of my "Stock the Pantry" page and make sure I have the essentials listed. I am finding that once I have a certain amount of ingredients stocked, I am ready to go for almost ANY recipe. Today, I'm feeling lazy so I'm going to take my, "throw everything into the slow cooker but the kitchen sink" approach, and let it cook it's way into deliciousness without much input from me!

Something I always stock is Kirkland's (Costco brand) skinless and boneless chicken breasts in a bag so I'm always up for any chicken dish. I don't know what it is about the Kirkland brand but the chicken breasts are always so thick and juicy. Right now, I am thawing a few pieces. From what I see, all I have to do is cut the chicken into 1 inch pieces and throw it into the slow cooker with some sliced onions, peppers, canned stewed tomatoes and other minor ingredients you just shake in, like curry powder and mango chutney. Turn the dial to HIGH and let it cook for a few hours. Then, back to the couch I go. Hubbie comes home and batta bing, I am the BEST lovin' wife around! (Can you TELL I am from the New York area? Not Italian but Long Island has left it's mark on me! Take it for what it's worth!) BTW, you'll love how crunchy the slow cooker leaves the peppers and onions. Enjoy! Go Giants!

Ingredients:
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 can (14 1/2 ounces stewed tomatoes, cut up
1 large green pepper, cut into 1 inch pieces
1 large onion, sliced
1/2 cup mango chutney
2 tablespoons cornstarch
1 1/2 teaspoons curry powder
1/4 cup water

Directions
In a 3 qt. slow cooker, combine the chicken, tomatoes, green pepper, onion and chutney. In a small bowl, combine the cornstarch, curry powder and water until smooth; stir into the chicken mixture.

Cover and cook on low for 2-4 hours or until chicken is not longer pink and vegetables are tender.