So I have a major love affair with pumpkin. I would slather it all over my lover if I thought I could keep up with the laundry enough to actually wash my sheets more than I do.
I make these every year (well the last 2 years) when the leaves turn orange and when hot cider makes its appearance in the local cafes. They. Are. Perfection. Truly, they have a more cake like texture than I typically prefer for cookies but these are not your average cookies. The recipe I adapted, calls for a glaze but these cookies deserve more. They deserve frosting, of the cream cheese variety.
Adapted from Very Best Baking
Pumpkin Spice Cookies
Yields-3 dozen
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla extract
Directions
PREHEAT oven to 350° F.
COMBINE flour, baking soda, baking powder, pumpkin pie spice and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Cream Cheese Frosting
Ingredients
1 8oz package cream cheese, softened
1/4 cup butter, softened
1 cups confectioner's sugar
1/2 teaspoon vanilla extract
Directions
Beat butter and cream cheese together with an electric mixer
Add the vanilla extract and mix. Slowly add the powdered sugar.
Spread onto cookies with a butter knife!
Saturday, October 22, 2011
Saturday, October 8, 2011
stick to my ribs
I recently have discovered that there is an entire world of internet readers who abhor the pioneer woman. I find this fascinating. I hope to be so popular one day, that people dedicate hours and hours to hating me. Sounds awesome right?
I read the pioneer woman, I even cook her recipes from time to time. She loves some butter and cheese. I love some butter and cheese. Sounds like we should get along just fine.
I have been craving polenta for quite some time and I decided to peruse her recipes for something to pair with polenta. I have not been very adventurous when it comes to cooking different types of meat but when I found her braised short ribs and cheesy polenta posts, I felt pretty confident that I could put this in my belly.
I thought this was pretty damn good my friends. Eat it and enjoy!
Recipe adopted from The Pioneer Woman
Beef Short Ribs
8 whole Beef Short Ribs
Kosher Salt and Pepper To Taste
1/4 cup All-purpose Flour
3 pieces bacon, chopped
2 Tablespoons Olive Oil
1 whole Medium Onion, Diced
3 whole Carrots, Diced
2 cups Red Wine
2 cups Beef Broth (enough To Almost Cover Ribs)
Preparation Instructions
Salt and pepper ribs, then dredge in flour. Set aside.
In a large dutch oven or cast iron skillet (which is what I used), cook bacon over medium heat until crispy, remove bacon and keep the grease.
Add olive oil to pan with the bacon grease if needed (I only needed about 1 tblsp oil), and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
Add onions and carrots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan. Bring to a boil and cook 2 minutes.
Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged.
Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)
Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.
Cheesy Polenta
Ingredients
1 cup Yellow Cornmeal
1 teaspoon Salt
2 Tablespoons Butter
4 ounces, manchego cheese
Preparation Instructions
Bring 4 1/2 cups water to a boil.
Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps.
Reduce heat to a simmer, and cook for 15 minutes, adding salt and extra tablespoons of water as needed.
When polenta is done, stir in butter and cheese. Add salt to taste
I read the pioneer woman, I even cook her recipes from time to time. She loves some butter and cheese. I love some butter and cheese. Sounds like we should get along just fine.
I have been craving polenta for quite some time and I decided to peruse her recipes for something to pair with polenta. I have not been very adventurous when it comes to cooking different types of meat but when I found her braised short ribs and cheesy polenta posts, I felt pretty confident that I could put this in my belly.
I thought this was pretty damn good my friends. Eat it and enjoy!
Recipe adopted from The Pioneer Woman
Beef Short Ribs
8 whole Beef Short Ribs
Kosher Salt and Pepper To Taste
1/4 cup All-purpose Flour
3 pieces bacon, chopped
2 Tablespoons Olive Oil
1 whole Medium Onion, Diced
3 whole Carrots, Diced
2 cups Red Wine
2 cups Beef Broth (enough To Almost Cover Ribs)
Preparation Instructions
Salt and pepper ribs, then dredge in flour. Set aside.
In a large dutch oven or cast iron skillet (which is what I used), cook bacon over medium heat until crispy, remove bacon and keep the grease.
Add olive oil to pan with the bacon grease if needed (I only needed about 1 tblsp oil), and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
Add onions and carrots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan. Bring to a boil and cook 2 minutes.
Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged.
Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)
Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.
Cheesy Polenta
Ingredients
1 cup Yellow Cornmeal
1 teaspoon Salt
2 Tablespoons Butter
4 ounces, manchego cheese
Preparation Instructions
Bring 4 1/2 cups water to a boil.
Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps.
Reduce heat to a simmer, and cook for 15 minutes, adding salt and extra tablespoons of water as needed.
When polenta is done, stir in butter and cheese. Add salt to taste
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