Pumpkin Cookies

Pumpkin Cookies with Brown-Butter Icing

thanks to Rhonda for sharing this one - yum!

2 3/4 c flour

1 tsp baking powder

1 tsp baking soda

1 1/4 tsp salt

1 1/2 tsp ground cinnamon

1 1/4 tsp ground ginger

3/4 tsp ground nutmeg

3/4 c unsalted butter, softened

2 1/4 c packed light brown sugar

2 large eggs

3/4 c evaporated milk

1 tsp pure vanilla extract

1 1/2 c canned solid-pack pumpkin (14 oz. can)

3/4 c cinnamon chips (optional)

FOR THE ICING:

4 c confectioners' sugar, sifted

1 1/4 stick unsalted butter

1/4 plus 1 Tbsp evaporated milk

2 tsp pure vanilla extract

Preheat the oven to 375. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl; set aside. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined. Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (or just use a Ziploc bag and cut the tip off). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.

Make icing: Put confectioners' sugar in a large bowl; set aside. Met butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days. Makes about 6 dozen.

Licorice Caramels & Other Halloween Goodies

Piped white chocolate makes a great decoration for cookies!

Licorice Caramels

1 c Butter

2 c Sugar

1 1/2 c Light Corn Syrup

1 can Sweetened Condensed Milk

1/4 tsp salt

Cook and stir until soft/firm ball (between 234 - 248 if using a candy thermometer. We always just set out 3-4 glases ice water and dropped a spoonful of caramel in to test)

Remove from heat and add:

1 tsp Anise oil

1 tsp Black food coloring (craft store)

(I don't like heavy licorice flavor or dark color so I start with 1/2 teaspoon of each of these and add as needed)

Pour into greased 9x13 dish and let cool. Cut into bite size pieces and wrap in wax paper. Store in refrigerator to keep longer.

Tuscan Garlic Chicken

Once when I was at The Olive Garden, a server handed me a recipe card on my way out. Little did I know then what a treat that was. Here is Olive Garden's Tuscan Garlic Chicken.

(although their picture is much more appetizing)

I was going to post the recipe. Instead, I found it on their website and included a link here.

Yummy - I'll give it a 4.

ps: Both my sister and I have made this dish multiple times both with white wine and without and I must say we both prefer without.

Apricot Shrimp

Served over rice, this is an excellent mid week meal, and not too hard to prepare

Apricot Shrimp

1 green pepper, julienned

1 red pepper, julienned

1/4 c. green onions

1 clove garlic

2 tsp. canola oil

1/2 lb shrimp

1/2 c sliced chestnuts

2 tsp cornstarch

1/2 c chicken broth

3 Tbsp apricot jam

1 Tbsp soy sauce

1 tsp sesame seeds

Heat oil in a large skillet or wok and add onions and garlic, shrimp and remaining vegetables. In a bowl, combine cornstarch, chicken broth, jam, soy sauce and sesame seeds. When shrimp and vegetables are cooked to desired doneness, pour sauce and cook for another 1/2 minutes or until bubbly and slightly thickened. Serve over prepared rice.

Scrumptious Apple Crisp

My thanks to Jacksons for this recipe!

Butter a 9x13 baking dish; peel, chop or grate enough apples to fill pan about 2/3 full of apples.

Mix:

1 c sugar

3 Tbsp cornstarch

1 Tbsp lemon juice

1 c water

Pour over apples. Sprinkle generously with cinnamon and nutmeg.

Sprinkle with topping.

Topping:

1 c flour

1 c. sugar

1 tsp baking powder

1/2 tsp salt

2 to 3 Tbsp butter or margarine

1 egg

Mix dry ingredients. Work margarine in with a fork or pastry blender. Work in egg with a fork.. Sprinkle over apples.

Bake at 350 for 45 minutes or until golden brown. Serve with caramel topping and ice cream.