Mauve Cabinets and a Bottle of Red

My two passions–Food and books

Uh oh! November 20, 2009

Filed under: Fall/Winter,holiday,NaBloWriMo,pie,Pumpkin — hmills96 @ 1:56 pm

Well, it finally happened. I forgot to do a post. I was not in the best of moods last night and I just gave up and went to bed. I didn’t remember until about 3 am that I hadn’t written a blog!

So to make up for it, you get two posts today.
The first recipe is going to be a pretty standard pumpkin pie recipe, but I know everyone is looking for the best one right now, so I thought I’d help you out with your search. I made this one last year and it went over pretty well.
Pate Brisee (Short Crust Pastry)

1 1/4 cups flour
1/2 tsp salt
1 Tbsp white sugar
1/2 cup unsalted butter, chilled, cut into 1″ pieces
1/4 cup ice water

In food processor, combine flour, salt, and sugar. Add butter and process until it resembles coarse meal. Slowly add water and process until dough balls. Flatten to disk, wrap in plastic. Store in fridge for 30 minutes to 1 hour.
Roll out dough for pate brisee. Place in pie pans. Wrap in plastic and chill again for 30 minutes.

Pumpkin Pie

3 large eggs
2 cups fresh pumpkin puree
1/2 cup heavy whipping cream
1/2 cup light brown sugar
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/8 ground cloves
1/2 tsp salt

Preheat oven to 375.
Lightly whisk eggs. Add remaining ingredients and stir to combine. Pour into prepared pie shell. Bake for 45 to 55 minutes, until filling is set and crust has browned.

Thanksgiving Yummies November 15, 2009

Filed under: cookies,Fall/Winter,holiday,NaBloWriMo,Pumpkin — hmills96 @ 9:07 pm

My sister asked me for this recipe today, so I figured I’d post it on here. I’m not really cooking today, sort of taking the weekend off since it’s my birthday weekend.

My aunt brought these to Thanksgiving a few years ago. My sisters and I DEVOURED them. Seriously, we could not keep our hands out of the container. Mom kept telling us to stop eating cookies or we couldn’t complain about our weight (it was during those awkward high school years when we all had self esteem issues). We didn’t care. We kept going back for more and more and more.
For my wedding shower, my sister put together a book of recipes from everyone in attendance. Aunt Ellen submitted this one, because she knew how much I loved these cookies. These are dangerous. Proceed with caution.
Pumpkin Cookies
From Aunt Ellen

1 cup butter, softened
2 cups white sugar
2 cups pumpkin
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
4 cups flour

Preheat oven to 350.
Cream butter, sugar, and pumpkin.
Add the rest of the ingredients, mix well.
Drop cookies onto greased pan. Bake for 8-10 minutes.
Cool Completely.
Ice with cream cheese frosting.

Cream Cheese Frosting
From Aunt Ellen

8 oz cream cheese
1 tsp vanilla
1 stick softened butter
16 oz powdered sugar

Mix together cream cheese, vanilla, and butter. Slowly mix in powdered sugar until you come to your preferred consistency and sweetness. (I like to taste the cream cheese, some people prefer it a lot sweeter. I never use all 16 oz of sugar.)

Spoiled Rotten November 4, 2009

Filed under: Chocolate,Fall/Winter,NaBloWriMo,Pumpkin — hmills96 @ 1:19 am

The good thing about having 15 male coworkers is that there are always hungry guys around looking for a treat. They come to the shop between jobs and even if they’ve just had lunch, they are always ready for another break. Basically I have 15 guinea pigs around when I get the hankering to bake. I tried to convince my boss to promote me to company chef and send me to culinary school but he would have none of it. Ah well. For now I’ll just have to be satisfied bringing these babies in to feed my guys. I don’t hear them complaining much.

Pumpkin Chocolate Chip Cookies
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
pinch of ground ginger
1/2 cup butter, room temperature
1 cup brown sugar (I ran out, so I used 1/2 cup brown sugar and 1/2 cup white sugar and about 1/4 molasses to make up the rest)
1/2 cup sugar (in addition to what I used with molasses)
1 egg
15 oz can of pure pumpkin (ok, who seriously has ever seen a 15 oz can of pumpkin? not me. My store carries one size. GIGANTIC. So I used 1/2 a 29 oz can.)
1 tsp vanilla
1 bag chocolate chips
Preheat oven to 375.
In a small bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, clove, and ginger together and set aside.
In mixer, cream together butter and sugars. Add pumpkin and vanilla. Beat in egg.
Gradually beat in flour mixture.
Stir in chocolate chips.
Drop in rounded spoonfuls onto baking sheets sprayed with PAM spray.
Bake for 13-15 minutes.
These may be the only cookie ever that is better the next day. I was not impressed the other night when I made them, they seemed really dry. But the next day, the pumpkin will have worked its magic and the cookies will be moist and fluffy, almost the texture of muffins.