by Kathy Douglas | Nov 19, 2024 | Desserts
Celebrate the cozy flavors of fall with these irresistible Pumpkin Chocolate Chip Sandwich Cookies! Soft, chewy pumpkin cookies studded with rich chocolate chips are paired with a luscious cinnamon-vanilla cream cheese filling, creating a perfect balance of warm spices and creamy sweetness. These delightful treats are the ultimate comfort food for crisp autumn days and will surely be a hit at any gathering. Whether enjoyed with a hot cup of coffee or as a festive dessert, these sandwich cookies are a must-try for pumpkin lovers. The recipe makes about 24-30 cookie sandwiches.
Cookies
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp kosher sal
2 sticks unsalted butter, softened to room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
3/4 cup pumpkin purée
1 large egg
2 tsp pure vanilla extract
2 cups semi-sweet chocolate chips
Filling:
5 tbsp butter, softened to room temperature
4 oz cream cheese, softened to room temperature
1 tsp vanilla extract
2 cups + 2 tbsp powdered sugar
1/2 tsp cinnamon
1/8 tsp salt
Preheat oven to 375° and line two large baking sheets with parchment paper.
Whisk together flour, baking soda, pumpkin spice, and salt in a bowl.
In a large bowl, using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add the flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate the dough for one hour.
Preheat oven to 375°F. Scoop 1” balls onto the prepared baking sheets, 2 inches apart, and bake until puffed up and golden around the edges, about 12 minutes. Move to a rack and cool completely.
Make the filling:
Using a hand or stand mixer, whip the butter and cream cheese for about 2 minutes. Slowly add in the powdered sugar. Add the vanilla extract, cinnamon, and salt. Beat on medium-high for about 3 minutes, stopping to scrape the sides of the bowl at least twice. Beat on low speed for about 1 minute to help remove any air bubbles.
Put the filling in a piping bag fitted with a large star tip or use a knife. Add the filling to the bottom side of one cookie, then top with another cookie.
If desired, sprinkle the cream cheese with colored sugar and serve.
by Kathy Douglas | Nov 13, 2024 | Entrees
Cornish hens make for an effortlessly elegant holiday dish, perfect for impressing guests or elevating a memorable evening. Their natural affinity for lemon and fruity flavors is beautifully showcased in our recipe, where a combination of apricot jam and Meyer lemon creates a truly exquisite taste. Meyer lemons are in season from December through May; however, regular lemons can easily be substituted to deliver a similar delightful flavor. This recipe makes four servings.
Apricot Glacé
2 tbsp Meyer Lemon juice
2 tsp cornstarch
⅔ cup apricot jam
Cornish Game Hens
2 Cornish hens, approximately 1½ pounds each
2 cups buttermilk
Kosher salt
⅛ tsp cayenne pepper
Olive oil
Meyer Lemon Beurre Blanc
¼ cup Meyer lemon juice
¼ cup tablespoons white vinegar
3 tsp minced shallot, finely diced
¼ cup heavy cream
¼ cup butter, diced
1 tsp Meyer lemon zest
Kosher Salt
White pepper
Rosemary Wild Rice
1 tbsp butter
2 tbsp onion, finely chopped
Kosher salt
1 cup wild rice
2 tsp chopped fresh rosemary or 1 tsp dried and crushed
1¾ cups chicken stock
2 tsp Meyer lemon zest
½ cup chopped parsley
Fresh ground white pepper
Buttery Toasted Pine Nuts
1 tsp unsalted butter
¼ cup pine nuts
¼ tsp kosher salt
Prepare the Apricot Glacé
Whisk the Meyer lemon juice and 2 teaspoons cornstarch in a small bowl until smooth; set aside. Melt the apricot jam in a small saucepan over low heat, then whisk in the lemon/cornstarch mixture. When combined, add to a blender or use an immersion blender, process until very smooth, and return to a clean saucepan. Keep warm; cover and hold over very low heat. The sauce can be made the day prior and reheated gently over low heat.
Prepare the Pine Nuts
Melt the butter in a small sauté pan. Add the pine nuts, toss often, and cook until golden, about 3-5 minutes. Place in a bowl and add the salt and toss.
Prepare the Cornish Game Hens
Remove the backbones from the hens with a sharp knife or poultry shears and slice through the breastbone, cutting the hens in half. Place in a glass dish, skin side up. Whisk together the buttermilk, 1 teaspoon salt, and cayenne. Pour over the hens, turn them over skin side down, cover, and marinate refrigerated for 4 hours or overnight.
Set a rack in the center of the oven and heat the oven to 450˚F. Wash the buttermilk off the hens and dry thoroughly. Brush the skin of the hens with olive oil and set them, skin side up, on a wire rack set in a foil-lined rimmed baking sheet. Sprinkle the skin with salt. Place in the preheated oven and roast the hens until almost cooked through, about 25 minutes, or until an instant-read thermometer inserted in the thickest part of the thigh should register 165 degrees.
Brush the hens with the Apricot Glacé and continue to roast until the Glacé has browned in spots and the thermometer registers 170 degrees in the thigh, about 5 to 7 minutes more. Remove from the oven, and brush again with Apricot Glacé. If needed, cover the finished hens with foil and finish the rest of the ingredients.
While the hen bakes, prepare the Wild Rice
While the hens bake, prepare the rice. In a large saucepan, melt butter over medium heat. Add onion and ½ teaspoon of salt. Cook while stirring occasionally, until the onions are tender, 3 to 5 minutes. Add rice and rosemary; cook, stirring, until the rice smells toasty, about 1 minute. Add the stock and follow the time directions on the package to cook the wild rice. When cooked, stir in the lemon zest and parsley. Season to taste with more salt and pepper.
While the hen bakes, prepare the Meyer Lemon Beurre Blanc
While the Cornish Game hens bake, in a small saucepan over medium-low heat add the lemon juice, vinegar, and shallots and bring to a simmer over medium-high heat. Cook until the liquid is reduced to one-fourth or 2 tablespoons. Add the cream and bring to a simmer, reducing the cream slightly for about one minute.
Take the pan off the heat and swirl in several pieces of diced butter—about a fourth of the butter. When the butter is incorporated, whisk in a few more pieces, about another fourth of the butter. The sauce should begin to feel smooth and look creamy. Place the pan back over medium-low heat and whisk in the remaining butter until the sauce is smooth. Add salt and a pinch of white pepper. Strain the sauce through a fine-mesh sieve in a clean saucepan.
Gently stir in the lemon zest and season to taste with more salt and white pepper. Keep warm in a double boiler over low heat.
Finish the Dish
Add a serving of the wild rice to four warmed plates, top each with a Cornish Game Hen half, drizzle some Meyer lemon Beurre Blanc sauce around the hens, and garnish with pine nuts.
by Kathy Douglas | Nov 5, 2024 | Desserts
Apricot Walnut Crumb Bars are a delightful twist on a classic fruit crumble. They combine the sweet, tangy flavor of apricot jam with the warmth of cinnamon and the crunch of toasted walnuts. This easy-to-make recipe features a buttery, golden crust that doubles as both the base and crumbly topping, creating a perfect balance of textures and flavors. Whether you’re looking for a crowd-pleasing dessert or a simple treat to enjoy with your coffee, these bars will hit the spot. Makes 8-12 servings.
2 cups (240g) flour
Cooking spray
1 cup (226g) cold unsalted butter, cubed
½ cup (200g) granulated sugar
¼ tsp salt
1 cup (320g) apricot preserves
½ cup (64g) walnut pieces
¼ tsp cinnamon
¼ tsp of cardamom
Preheat the oven to 325°F. Using cooking spray, lightly coat a 9” cake, springform pan, or 9×9 inch baking pan with cooking spray. Line the bottom with parchment paper.
Add the flour, butter, sugar, and salt to the bowl of a stand mixer. Mix the ingredients on speed two using a paddle attachment until blended, about 30 seconds. Then increase to speed four and mix for 2 minutes or until dough is no longer crumbly and comes together.
Reserve about 1 cup of the dough in a small bowl. Press the remaining dough into the bottom of the prepared baking pan.
Add the apricot preserves into a small bowl. Stir to loosen the preserves, then spread evenly over the dough in the baking pan.
Chop the walnut pieces and add to the bowl with the remaining dough. Add the ¼ teaspoon of cardamom to the small bowl. Mix with a spoon to thoroughly combine, then evenly crumble the mixture over the apricot jam.
Place in the oven and bake until golden brown on top and bubbling about 50-60 minutes. Remove from the oven and cool slightly on a wire cooling rack for about 30 minutes. Then cut into 8-12 pieces and serve warm topped with whipped cream or vanilla ice cream, if desired. Or, cool completely at room temperature and serve.
by Kathy Douglas | Oct 30, 2024 | Entrees
Get ready for a thriller with these spooky yet scrumptious Skull-Shaped Stuffed Pizzas! Perfect for Halloween (or any eerie occasion), these savory skulls are filled with rich, easy homemade marinara sauce, juicy sausage, and sweet red onions. With each bite, you’ll experience a burst of flavors encased in a perfectly baked, golden crust. Whether you’re hosting a haunted gathering or want to add a fun twist to your pizza night, these stuffed pizzas will be a hit! Makes 3 pizzas
Marinara Sauce
16 oz can Italian tomatoes, chopped fine
2 tbsp olive oil
1 clove garlic
½ tsp Italian Seasoning
½ tsp salt
½ teaspoon crushed red pepper (optional)
Pizzas
3 spicy Italian sausages, casings removed
1 lb pizza dough, homemade or high-quality store-purchased
1 small red onion, thinly sliced
3 cups coarsely grated mozzarella cheese
2 tbsp olive oil
Pinch of salt
3 to 4 basil leaves torn into pieces
Prepare the Marinara
Combine all the ingredients in a blender and puree. Transfer to a small pot to heat on the stovetop or microwave until warm. Set aside and cover to keep warm.
Prepare the stuffed pizzas
Preheat oven to 475˚F degrees. Line a sheet tray or two with parchment paper. (depending on the size of the pizzas, you may need two trays).
Add the sausage (casings removed) to a large sauté pan. Cook, cutting into small pieces, over medium heat until no longer pink in the center. Set aside to cool slightly.
On a lightly floured surface, divide the dough into three balls. Set two aside and start with one ball. Cover the other two with a floured towel.
Divide the one dough ball into two pieces – 2/3 and 1/3 sizes. Set the 1/3 piece aside, covered.
Stretch the 2/3 piece of dough to make a 6-7” oval-shaped pizza. In the center, add 1/3 of the sausage, 1/3 of the onion, and 1/3 of the mozzarella, leaving room for a crust. Then, add 2-4 tablespoons of marinara sauce and the basil leaves over the top of the cheese and sausage.
Continue with the rest of the dough, making three pizzas and saving the three 1/3 pieces of dough covered with a towel. Add the pizzas to the parchment-lined pan.
Using the remaining 1/3 of the dough pieces, stretch each one into a skull shape large enough to cover only the sauced center. Using a small knife, cut eye holes, nose, and teeth. Gently place the skull over the sauced area and softly pinch it to connect the edges on the sides and top of the skull (not the teeth portion). Brush the dough, skull, and crust with olive oil. Sprinkle with salt.
Bake one tray at a time in the oven center for 14-18 minutes or until the bottom and top are browned and the crust is cooked through. Serve immediately.
by Kathy Douglas | Oct 22, 2024 | Entrees
Elevate your Halloween menu with these fun and flavorful Pumpkin-Face Chicken Pot Pies! These pies are the ultimate fall comfort food, packed with a hearty filling of tender chicken, carrots, celery, and onions, seasoned with tarragon and parsley. Topped with golden, flaky puff pastry shaped like playful pumpkin faces, they add a spooky yet charming touch to your fall festivities. Makes 4-5 potpies.
1 box puff pastry (Dufour or Pepperidge Farm)
1 egg white
2 cups of boxed unsalted chicken stock
½ cup carrots, peeled and diced
½ cup celery, diced
2 cups diced onion
6 tbsp unsalted butter
6 tbsp of all-purpose flour
1 clove of garlic, minced or pressed through a garlic press
2 tbsp of white wine
2 cups of cooked, cubed chicken breasts
¾ cup of frozen peas
1 ½ tbsp of fresh tarragon leaves
1 tbsp of finely chopped, fresh flat-leaf parsley
1 tsp of salt
½ tsp of freshly ground pepper
Prepare the pumpkin tops
Preheat the oven to 400˚F. Next, line a baking sheet with parchment paper. Lay the puff pastry out on a floured cutting board. Cut out four circles the size of the top of 4-5″ ramekins. Lay the cut-out circles on a parchment-lined baking sheet and crimp the outer side of the circle, making the circle slightly smaller (it will puff back when baked), then cut out the eyes and a mouth, removing those pieces. Whisk the egg white with one tbsp water, then lightly brush the egg wash over the pumpkin faces. Place in the oven and bake 20-22 minutes until slightly puffed and browned. Leave on the sheet pan and set aside while you make the filling .(Leaving the oven on.)
Prepare the chicken filling:
Heat the stock in a saucepan over medium heat with the carrots, celery, and onions. When simmering, cover and lower the heat. Cook for 15 minutes until the vegetables are tender, then set aside and keep warm.
Melt the butter in a large pot over medium heat. Stir in the flour and cook the flour, constantly stirring, until the mixture smells nutty, about 2-3 minutes. Whisk in half the stock and vegetables until smooth. Whisk in the balance of the stock until you have a smooth, thick mixture. Add the wine, garlic, chicken, peas, parsley, tarragon, salt, and pepper. Stir in well and cook for another 2-3 minutes. Taste for seasoning and add more salt and pepper as desired. Transfer the mixture to the ramekins, place on a foil-lined sheet tray, and bake in the oven for 20 minutes.
Remove and rest for 5 minutes, then top each with a puff pastry pumpkin face and serve warm.
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