Pumpkin Chocolate Chip Cookies

 

This is from Food Network, Courtesy of George Duran. I dressed the cookies up with an Glaze Icing Drizzle and orange decorating sugar (dye-free of course).

Ingredients for Cookies

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup white sugar (reduce sugar 1 tablespoon per cup for high altitude)
• 1 cup brown sugar (reduce sugar 1 tablespoon per cup)
• 2 large eggs ( do not over beat for high altitude)
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 cups flour (add 3 tablespoons water)
• 2 teaspoons baking soda (decrease by 1/4 teaspoon for high altitude)
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 12 ounce bag milk chocolate chips, not semi sweet

Ingredients for Sugar Drizzle

• 1 cup confectioners sugar
• 1 1/2 tablespoon milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla

Directions for Cookies

Heat oven to 370-degrees (increased 20 degrees for high altitude). Line cookie sheets with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.

Beat in the eggs 1 at a time, then mix in the vanilla, pumpkin puree and water.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.

Slowly beat the flour mixture into the batter in thirds.

Stir in chips.

Scoop the cookie dough by heaping tablespoons onto prepared cookie sheets and bake about 15-20 minutes (about 14 minutes with increased oven temperature due to high altitude adjustment) or until cookies are browned around the edges.

Remove the cookie sheets from the oven and let rest for 2 minutes.

Take cookies off with a spatula and cool them on wire racks.

Directions for Sugar Glaze

Shift the confectioners sugar in a mixer bowl. Add rest of ingredients and beat till smooth. Ice cookes and allow icing to dry on wax paper.

New York ~ October 2021

Start spreading the news I'm leaving today I want to be a part of it New York, New York

We stayed 3 nights in the City at The Artezen, 24 Johns St. Then boarded the American Constitution, Hudson River Fall Foliage.

Brooklyn Bridge

Financial District 

911 Memorial

World Trade Center

Fantastic

Kingston/Hyde Park

Catskills

Albany

West Point

Sleepy Hollow/ Lyndhurst Mansion

Crime and Cannoli ~ New York City

Brownie Batter Cookies

 

These gems are courtesy of Trisha's Southern Kitchen. *I did adjust for altitude after reading reviews that their cookies flatten out some. Also suggested was to make for smaller cookies; but I rather like the look of the larger ones; being a "brownie cookie". I almost disregarded the recipe; until my daughter-in-law commented on them! This made exactly 2 dozen cookies. *There is a tutorial video on Food NetWork worth watching before making.

Ingredients:

• 2 sticks butter, softened
• 1 1/4 cups granulated sugar (*decrease by 1 tablespoon)
• 3/4 cup brown sugar (*decrease by 1 tablespoon)
• 1 ounce unsweetened baking chocolate, melted
• 3 large eggs, at room temperature (*increase liquid by adding 1 tablespoon water)
• 2 1/2 cups flour (*increase by 2 tablespoons)
• 1/2 cup unsweetened cocoa powder
•  1 1/4 teaspoon baking powder (*add just a pinch less)
• 1 1/4 teaspoon salt
• 1 tablespoon vanilla
• 1 1/2 cups semisweet chocolate chips

Directions:

Preheat oven to 350-degrees. Line a large baking sheet with parchment paper.

In a stand mixer with beater blade attachment, beat the butter, sugar, brown sugar and melted chocolate until smooth. 

Add the eggs and mix until fully combined

 

Sift together the flour, cocoa powder, baking powder and salt in a bowl and add slowly to the batter until mixed. 

Add the vanilla and fold in the chocolate chips.

Drop by generous spoonfuls onto prepared baking sheet, about 2 inches apart.

Bake for 15 minutes.

Transfer to wire rack to cool.

Fusilli with Sausage, Artichokes and Sun-Dried Tomatoes

 

This is one of those recipes one can build on. I loved the basic sauce, but would like to try adding a little Boursin cheese or cherve and pesto to the dish. Also note to self; cook the fusilli a couple minutes less... This is Courtsey of Everyday Italian - Giada De Laurentiss and photo.

Ingredients:

• 3/4 cup drained oil-packed sun-dried tomatoes, slice, reserving 2 tablespoons of the oil
• 1 pound Hot Italian Sausage
• 2-8-ounce packages frozen artichoke hearts
• 2 large cloves garlic, chopped
• 1 3/4 cup chicken broth
• 1/2 cup dry white wine
• 16 ounces fusilli pasta
• 1/2 cup Parmesan, plus additional for garnish ( replace with Bousin)
• 1/3 cup chopped fresh basil leaves ( was thinking of using pesto)
• 1/4 cup chopped fresh parsley
• salt and pepper

Directions:

Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausage and cook until brown, breaking up meat into bite-size pieces, about 8 minutes.

Transfer the sausage to a bowl. Add artichokes (can be frozen) and garlic to same skillet and saute over medium heat until the garlic is tender, about 2 minutes.

Add the broth, wine and sun-dried tomatoes. Bring to a boil, reduce heat and simmer until sauce is slightly reduced, about 8 minutes.

Cook the fusilli pasta according to package directions until tender but slightly firm. Drain.

Add pasta, sausage, cheese, basil and parsley. Toss until sauce is almost absorbed by the pasta. 

Season with salt and pepper and serve with additional Parmesan cheese.

Beef-Chorizo Nacho Topping

 

This was very good and can be used for tacos, burritos, nachos; you get the idea. The ground beef I have is in 1 1/2 pound packages and the chorizo added another pound; so I adjusted the original recipe accordingly. Allow the finished product to sit in the frig for a day; I think flavors will pop more. Picture and recipe from FoodNetwork.

Ingredients:

• 2 tablespoons EVO
• 1 pound ground beef
• 8 ounces bulk chorizo
• Kosher salt and fresh ground pepper
• 1 small onion
• 1 garlic clove, minced
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1-8 ounce can tomato sauce

Directions:

Combine the olive oil, ground beef and chorizo in a skillet over medium high heat. Cook, stirring until browned, 5-6 minutes. Season with salt and pepper. I find a potato masher works well to combine the meats.

Add the onion and garlic, stirring until softened.

Clear a space in the pan and add to tomato paste, chili powder, cumn, coriander and paprika; cook, stirring until incorporated.

Add the tomato sauce and 1 cup water. Simmer until thickened, about 6-7 minutes.

Baby Back Ribs with Spicy Peach BBQ Sauce

 

Made these for the Super Bowl and they fell off the bone. I am not a fan of regular BBQ sauce; so the peach sauce was the bomb for me! Will be making these again! I only cooked 1/2 of the ribs; but made the full recipe of the peach sauce. Bought some ribs on sale and froze some along with the sauce. Will be an easy meal; sauce is done, just have to cook the ribs... This was Courtesy of Giada on Giada Entertains.

Ingredients for Ribs:(this was for the 2 racks of ribs. I halved recipe)

• 2 tablespoons brown sugar
• 1 tablespoon Kosher salt
• 2 teaspoons smoked paprika
• I did sprinkle some BAM a rub (blog: 2/28/13 label: spice) LIKE spicy!
• 2 racks pork bay back ribs (about 5 pounds)

Ingredients for Sauce:

• 1 tablespoon EVO
• 1 small onion
• 1 clove garlic
• one 3-inch piece ginger, peeled and chopped
• one 10-ounce bag frozen peaches, thawed
• 3/4 cup apple cider vinegar
• 1/2 cup packed brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon Frank's hot sauce (may have used more; taste)

Directions:

Preheat the oven to 300-degrees.

Mix salt, sugar and paprika.

Place ribs on 2 sheets of aluminum foil large enough to wrap around them and seal.

Rub the ribs evenly on back, sides and top with sugar mixture. This is where I sprinkled on the BAM.

Bring the foil up and around the ribs and crimp closed. 

Place on a rimmed baking sheet. 

Bake for 3 1/2 hours. Allow to cool for 30 minutes. At this point I drained off the juices and refrigerated. The fat will separate to the top. I removed the solid fat and added the drippings to the sauce.

For the sauce:

Heat in a medium pan over medium heat; add the oil, onion, garlic and ginger and cook until onions are soft, about 4 minutes.

Add peaches, vinegar, salt and Frank's Sauce and stir to combine. Bring to a boil and then reduce to simmer unti peaches are tender; about 30 minutes

Using an immersion blender, puree the sauce.

When ready to serve: Spoon 1/4 sauce on ribs and broil for 4 minutes. Repeat until glaze is thick, sticky and golden brown. 

Serve with more sauce on the side.

Chipotle and Rosemary Roasted Nuts

 

This is an adaptation of Ina Garten on Barefoot Contessa: Cook like a Pro. I halved the recipe, used dried rosemary instead of fresh and eliminated the walnuts. Simply personal preference. 

Ingredients:

• Canola oil
• 2 cup raw cashews (lightly roasted at 350-degrees for about 15-20 minutes); cool
• 1 cup pecan halves
• 1 cup whole almonds (lightly roast at 350-degrees for about 15-20 minutes); cool
• 1/4 plus 2 tablespoons maple syrup
• 1/8 cup brown sugar, lightly packed
• 1 1/2 tablespoon orange juice
• 1 teaspoons ground chipotle powder
• 2 tablespoons dried rosemary
• Kosher salt

Directions:

Preheat oven to 350-degrees.

Brush a piece of parchment paper with canola oil and place on a sheet pan.

Combine the nuts in a medium bowl.

Combine the maple syrup, brown sugar, orange juice and chipotle power in a small  bowl.

Combine the wet ingredients with the nuts and spread evenly on the prepared sheet pan.

Roast for 25 minutes ( I like mine for about 40 minutes) stirring twice until nuts are glazed and golden brown. The maple sugar and brown sugar start to carmelize...

Remove from oven and sprinkle with 1 teaspoon salt and 2 tablespoon dried rosemary.  Toss well.

Allow to completely cool. Break up nuts that have stuck together and store in reifrigerator.