I can’t believe all the countries lighting up on my map of
visitors :D. Russia India Germany Mexico
It was another crazy week 0.o, another hospital visit for my grandmother, more severe this time. The good news is she is out and sounding like her old self again, so all the worries are gone. I also sold Rico’s old tank last night, which freed up a lot of space in my bedroom. Although I joked with my parents that maybe I should have kept it as a babysitting tank, and when I move out if I go travelling I can just drop him off ;P. They weren’t impressed with that idea.
So now it’s an early morning, Max woke me up to go for a walk since my parents were sleeping through his barks. So we did a nice hour walk, and my co-worker has been waiting for me to post the recipe I made this week. I brought the cookies to work and to Mr. VIP and they were a huge hit, which makes me so happy because I love these cookies.
So I decided since it is autumn and we are in the pumpkin season, to make a few recipes using pumpkin as the main star. For this week I made Pumpkin and Raisin Cookies. This is a recipe my mom used to make around this time, and they are just wonderful. They are super soft and dense, and you finish them by dipping the tops in brown butter icing. Now the icing is optional, as well as the raisins, and you can add nuts.
Pumpkin Cookies
Oven: 375F Makes: about 2 dozen cookies
1 cup sugar
1 cup canned pumpkin
½ cup shortening
1 tablespoon grated orange peel
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
1 cup raisins (optional)
½ cup chopped nuts (optional)
Heat oven to 375°. Mix sugar, pumpkin, shortening, and orange peel. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in raisins and nuts.
Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet; cool. Spread with Light Brown Glaze.
Light Brown Glaze
¼ cup of margarine or butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 teaspoons milk
Heat margarine in 1½-quart saucepan over medium heat until delicate brown. Stir in powdered sugar and vanilla. Stir in milk until smooth.
It was another crazy week 0.o, another hospital visit for my grandmother, more severe this time. The good news is she is out and sounding like her old self again, so all the worries are gone. I also sold Rico’s old tank last night, which freed up a lot of space in my bedroom. Although I joked with my parents that maybe I should have kept it as a babysitting tank, and when I move out if I go travelling I can just drop him off ;P. They weren’t impressed with that idea.
So now it’s an early morning, Max woke me up to go for a walk since my parents were sleeping through his barks. So we did a nice hour walk, and my co-worker has been waiting for me to post the recipe I made this week. I brought the cookies to work and to Mr. VIP and they were a huge hit, which makes me so happy because I love these cookies.
So I decided since it is autumn and we are in the pumpkin season, to make a few recipes using pumpkin as the main star. For this week I made Pumpkin and Raisin Cookies. This is a recipe my mom used to make around this time, and they are just wonderful. They are super soft and dense, and you finish them by dipping the tops in brown butter icing. Now the icing is optional, as well as the raisins, and you can add nuts.
Pumpkin Cookies
Oven: 375F Makes: about 2 dozen cookies
1 cup sugar
1 cup canned pumpkin
½ cup shortening
1 tablespoon grated orange peel
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
1 cup raisins (optional)
½ cup chopped nuts (optional)
Heat oven to 375°. Mix sugar, pumpkin, shortening, and orange peel. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in raisins and nuts.
Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet; cool. Spread with Light Brown Glaze.
Light Brown Glaze
¼ cup of margarine or butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 teaspoons milk
Heat margarine in 1½-quart saucepan over medium heat until delicate brown. Stir in powdered sugar and vanilla. Stir in milk until smooth.
Tips:
Lots of tips today! My cookies took 12 minutes to cook rather then 10, they are going to be a very soft cookie, but should hold their shape when you take them of the cookie sheet. You can use can or fresh pumpkin, I will be showing how to do fresh pumpkin next week, if you use canned get just pumpkin. Some cans are pie filling and have spices in them already and can effect the taste. These cookies taste best the day after, or I find they do, the pumpkin settles and the taste is just different. The icing will stiffen if not stirred, so every couple cookie give it a mix to smooth it back out again.
There we go! Another recipe done and posted. I am looking forward to the next coming weeks as I will be sharing family recipes. Well I am off to do some grocery shopping for the next recipe :)
Happy Baking!!
Sey
No comments:
Post a Comment