But Sugar is Sweeter

Dessert

Turtle Cheesecake

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Sometimes I take for granted that certain things are not common knowledge.  Now I’m not talking about fancy medical terms, chemistry or physics here, I’m just talking about day-to-day life stuff that you can’t actually put a finger on when, or how you learned it – you just know it and therefore assume that others must too.  Well turtle sundaes were an example of such knowledge.  I mean I literally have no idea when I discovered a turtle sundae, but I definetely just assumed it was common knowledge that they consist of pecans, hot fudge and caramel.  Well let me tell you folks, this is not the case.

The first time I suggested that John get a turtle sundae – he didn’t know what it was!  Blasphemy!  After he ordered it and thought it was amazing, he was shocked to discover that almost every major ice cream shop in America makes some type of turtle sundae!  How did he go so long without discovering this?   Well I’m guessing it’s because he only recently started frequenting ice cream shops on a regular basis (perhaps because his wife has an unhealthy obsession with ice cream.)   Imagine that :-).
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When I was trying to figure out what type of birthday cake I wanted to make for John’s brother, the only request I got was “cheesecake”. Well the list of cheesecake possibilities was quite overwhelming, but I decided on this one because I was hoping that the love of turtle sundaes would run in the family.  I was really looking for something that incorporated all parts of the turtle sundae into the cheesecake (not just as toppings), and I couldn’t really find one, so instead I put together a few of the things I liked best about different recipes.  The results were well worth it.  The crust is to-die-for and I think it would probably work well in a variety of recipes.   After eating a slice of this, my sister-in-law who is from Turkey exclaimed that cheesecake may be America’s greatest invention :-).   Be fairly warned, it is really hard to eat more than a sliver of this because it’s quite rich, but if you find yourself with leftovers, I think this would freeze wonderfully.

P.S. Sorry I’ve been MIA from the blog lately.  Surgery clerkship has gotten the best of me.  It’s true what they say – you really do work 14 hour days,  but for the most part I’ve really been enjoying it.  Future surgeon?  We shall see….

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Turtle Cheesecake

– Make 1- 9 inch round

For the Crust:

  • 1 ¼ cups graham cracker crumbs
  • 2/3  cup finely ground pecans
  • 3 T. packed brown sugar
  • 6 T. melted butter

For the Filling:

  • 4 packages (8 oz each) cream cheese, softened (I used 2 regular, 2- 1/3 less fat)
  • 1 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup PLUS 1 teaspoon flour, divided
  • 2 T. heavy whipping cream
  • 1- ½ teaspoons vanilla extract
  • 4 eggs, lightly beaten
  • ½ cup milk chocolate chips, melted and cooled
  • 1/3 cup ice cream caramel sauce  (Will be posting a homemade and easy recipe soon)
  • 1/2 cup coarsely chopped pecans

For the Topping: 

  • 1/2 cup milk chocolate chips
  • 1/4 cup heavy whipping cream PLUS 1-2 tablespoons depending on preference
  • Pecan halves and additional caramel topping for garnish

To Make the Crust:

  1. Pre heat oven to 400 F.  Wrap 9-inch spring foam pan with heavy duty foil or parchment-foil paper (this is all I had and it worked wonderfully).  Be sure to wrap both sides of the pan because you don’t want any water seeping through the cracks when you bake it in a water bath. 
  2. Mix all crust ingredients until combined.  Press into 9 inch pan, pressing firmly and evenly.  Bake at 400° for 15-18 minutes.  Let cool completely before filling.

To Make the Filling:

  1. In a large bowl beat cream cheese and sugars until well combined. Then beat in 1/4 cup of flour, vanilla, and eggs until well combined.
  2. Remove a heaping cup of cream cheese mixture and combine with melted chocolate.  Pour mixture over cooled crust.
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  3.  Combine pecans, caramel sauce and flour (not pictured here because I forgot it, but add it to stop caramel from leaking).  Drop pecan mixture over chocolate layer.
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  4. Pour remaining plain cream cheese mixture over top and spread evenly.  Place spring foam pan  in a large, deep pan and add about 1 inch of water to larger pan to create a water bath.
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  5. TURN OVEN DOWN to 325º and bake for about 1 hour 20 minutes, or until the top appears dull.  Carefully remove springfoam pan from water bath, and cool for 10 minutes. Refrigerate for several hours or overnight.

To Make the Topping

  1. Place chocolate chips in a heat-proof measuring cup.  Bring cream to a boil over medium heat.  Pour hot cream over chocolate chips and stir to combine.  Pour ganache over cooled cheesecake and spread evenly.  *NOTE: if you would like the ganache to drip down the sides, like the effect in this cake, add another tablespoon or 2 of cream to the mixture and make sure it is still very warm when you pour it over the cake.
  2. Top ganache with pecans, and drizzle caramel sauce before serving.

Inspired by Taste of Home

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King Cake with Cream Cheese Filling & Happy Mardi Gras!

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As I’ve mentioned on this blog before, I used to live in Louisiana.  I’ve also mentioned how much I absolutely love it, but I’m just going to tell you again.   It has got to be the most cultural place in America.  It’s the kind of place where you go to take your trash out and end up spending the evening sharing a beer with your neighbor as you sit on the sidewalk.  It’s also the kind of place where any excuse to celebrate is not taken for granted.  Pretty sure there is no other place in America that gets a whole week off school in the middle of February.  And most importantly, it’s the kind of place that seriously knows good food.  King cake is no exception.

Now originally king cake was a rather plain cake filled with cinnamon and sugar, and the toppings were the really delicious part; but as we tend to do in America, we have made it more and more gluttonous over the years.  Nowadays even the most famous bakeries like Gambino’s , serve cream cheese filled king cake as their “simple” selection.  I’ve also heard that the bread has gotten much sweeter over the years, but I’m not complaining.  This was a delicious and pretty simple recipe, even though I managed to mess it up a bit.  There are quite a few steps, but each of them takes less than 20 minutes of hands on time.  The problem I ran into was that I attempted to roll the dough into a huge rectangle, which made for a huge mess when I went to fill it with the cream cheese filling, but I have adapted the instructions below to make for an easier outcome.  Other than that, this recipe really surprised me with how easy, and pretty much foolproof it was.  I promise if you make it as soon as you get home from work, you will still be able to eat it for Fat Tuesday!

King Cake with Cream Cheese Filling

Makes 1 round king cake, about 10 servings

Dough

  • 2 ½  tablespoons unsalted butter
  • 8 ounces sour cream
  • ¼ cup + 1 T. granulated sugar, divided
  • Pinch of salt
  • 1 package (2¼ teaspoons) active dry yeast
  • ¼ cup warm milk (between 100 and 110 degrees)
  • 1 egg
  • 3 to 3½ cups all-purpose flour
  • Oil for your hands and the bowl

Filling

  • 8-ounce package cream cheese
  • 1/2 cup (3 1/2 ounces) sugar
  • 3 tablespoons All-Purpose Flour
  • 1 large egg, lightly beaten
  • 2 teaspoons vanilla

Icing

  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, melted
  • 4 tablespoons whole milk
  • Pinch of salt

Sprinkling Sugar

  • 1 1/2 cups granulated sugar, separated into 3 bowls
  • yellow, green, and purple (or blue + red) food coloring
  • Bean/plastic baby for tradition

1. In a small  saucepan over medium heat, add the butter, 1/4 c. of sugar and salt.  Stir. Once butter has melted, add the sour cream and heat until lukewarm.  Meanwhile, in a mixing bowl, add ¼ cup warm water, yeast, and 1 tablespoon of the sugar; stir. Allow the yeast to sit for about five minutes until it bubbles and becomes active.

2. Once the yeast is active, whisk in the warm butter/sour cream mixture, the egg, and 1 cup of the flour. Whisk until smooth. Using an oiled wooden spoon, being mixing in small amounts of the remaining flour until you form a soft dough. This will take about another 2 1/4 cups of flour. You want the dough to be tacky, but not sticky.

3. Using the dough hook of a mixing bowl, knead the dough until smooth and elastic, about 5-8 minutes, adding flour by the teaspoon if the dough is stickin to the sides of the bowl, more than itself.

4. Place the ball of dough into a large, well-oiled bowl, then flip the dough so all of the surface area of the dough is oiled. Cover the bowl with oiled plastic wrap,  then set the bowl in a warm, draft-free area and allow the dough to rise until it has doubled in size, about 1 hour.

5. To make the filling: beat together the cream cheese, sugar and flour until smooth.  Add the egg and vanilla and stir to combine.

6. Once the dough has doubled in size, turn it out onto a lightly floured surface. Lightly flour the dough and a rolling pin. Roll the dough into a rectangle about 24 inches long and 6 inches wide.

7. Dollop the filling down the center of the long strip of dough. Then fold each edge up and over the filling till they meet at the top; roll and pinch the edges together, to seal the filling inside as much as possible. Don’t worry about making the seal look perfect; it’ll eventually be hidden by the icing and sugar.

8. Place the log of dough seam side down or to the side onto a baking sheet covered with parchment paper.  (A ring mold would be most helpful for this, but I didn’t have one).   into the prepared ring mold, seam down or to the side (just not on top), or onto the baking sheet. The dough will be very extensible, i.e., it’ll stretch as you handle it. So pick it up and position it in the pan quickly and gently. Pinch the ends together to form a ring.  Cover and let rise for about an hour, until it’s puffy. Preheat the oven to 350°F while the dough rises.

9.  Once risen, bake at 350 for 25-30 minutes. Once golden, remove from oven and cool on a wire rack for 15 minutes.

10.  While the cake is baking, make the sugar.  (This can also be made far in advance). Combine 1/2 cup of sugar with a few drops of food coloring and stir continously until desired color is reached. *Gel colors will also work here, but you need to work the color into the sugar by pressing against the bottom of a spoon.

10.  Once the cake is mildly cool, it is tradition to poke a small plastic baby, or a dried bean somewhere in the cake.  Whoever gets this piece in their cake is supposed to buy/make the king cake for next year.

11.  While the cake is cooling, make the icing.  Combine all ingredients and whisk until smooth.  Pour over the cooled cake. Before the icing has set (ie within 10-15 minutes), sprinkle sugar over the icing in 3 equal portions.

Cake Adapted from Brown Eyed Baker, Filling adapted from King Arthur Flour Company


Chocolate Sugar Cookies for Valentines Day

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Happy Valentine’s Day!  Let this post be my contract that next year I will actually get these cookies made ahead of time so that 1) you can actually make them in time for Valentine’s day if you wish, 2) I won’t be writing this post at 11 pm when I have to get up at 4:30 for surgery tomorrow), and 3) so that I can actually get them in the mail to some people in time for the holiday.  I had to laugh when I looked back at my Valentine’s  post from last year and realized I stated almost the exact same thing (you’d think I’d learn to plan ahead….this is clearly a difficult concept for me).

I’ll admit that the multiple layers of royal icing that was required for these cookies was a little bit more than I had planned for, but the cookies themselves are quite easy and completely delicious.  Besides, if you don’t want to go to the trouble of icing, try sprinkling powdered sugar or topping with Nutella + sprinkles.  The mixture of a chocolate with a touch of cinnamon added a really nice layer of complexity to this cookie.  I still think the conversation heart cookies are one of the most clever Valentine’s ideas, but you can really never have too many Valentine’s cookies, can you?

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Chocolate Cutout Cookies

Makes about 18-20 large heart cut-outs

  • 2-1/4 cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 cup Unsweetened Cocoa Powder (I used Dutch processed)*
  • 1 cup Firmly Packed Brown Sugar
  • 1 whole Large Egg
  • 1-1/2 teaspoon Vanilla Extract
  • 2 sticks (1 Cup) Unsalted Butter, Softened
  • Icing, powdered sugar or Nutella for finishing

Preparation Instructions

Combine flour, baking powder, salt, cinnamon, and cocoa powder in a bowl. Whisk together and set aside.

In the bowl of an electric mixer, cream butter and brown sugar until fluffy. Add egg and vanilla and beat until combined. Add flour/cocoa mixture in two or three batches, mixing well after each addition.

Form dough into a disc, wrap in plastic wrap and refrigerate for at least 2 hours.

To make to cookies, preheat oven to 350 degrees. Remove dough from bag and place on a floured surface.  You may need to let the dough warm up for several minutes to make rolling easier.  Roll out to 1/4-inch thickness and cut with a heart cutter.

Place on a cookie sheet lined with parchment paper or a baking mat. Bake for 12 minutes, or until set (but not browning at all.) Remove from oven and allow to cool completely.

Ice as desired, using royal icing, sifted powdered sugar, or Nutella (yummm).


Pecan Bars

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Eeek.  I can’t believe I’m already done with more than half of my third year of medical school.  Seriously! When patients ask me how much time I have left, I have started saying, “About a year”  because it just seems easier than saying 16 months.   To mark the end of my internal medicine rotation, and the end of a very good 3 weeks working in Lima, I decided to make these pecan bars to bring into the office.  I have to admit that when I started this rotation, I was a little bummed about having to leave our brand new puppy for 3 weeks,  but it has really worked out for the best.   I’ve gotten to come home quite a bit,  the gym in Lima is really  nice, and being somewhere unfamiliar with no real television has a way of making you get a lot done.  Plus, the doctor I’m working with is a great teacher, and now I can actually read an EKG confidently!  He has also reminded me that being stressed out at your job is really your choice- it doesn’t get the job done any better, or faster, and it makes me feel like crap.

So about these pecan bars. Everyone at the office (including myself), loved these, and a few people even asked me for the recipe.  (Of course, I was immediately excited to be able give them the “Spice is Nice” business cards I got for Christmas… it’s the little things.)   I was between this recipe and one from Barefoot Contessa.   I went with one because the Ina version called for over a pound of butter (granted it made a larger pan…but still!) I’m certainly glad I did because there is really nothing I would change about this recipe.  I accidentally forgot to drizzle chocolate over the top, but in retrospect I’m kind of glad I left it off.  These were plenty rich on their own, but if you are a true chocolate lover, feel free to make this into a chocolate and pecan dessert.
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Pecan Bars

Makes about 16 bars

For the crust:
  • 1 cup unbleached all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup packed light brown sugar
  • 1/4 cup pecans, toasted and chopped coarse
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
For the filling:
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 2 teaspoons vanilla extract
  • 1 tablespoon bourbon
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 and 3/4 cups pecans, toasted and chopped coarse
Optional: For the drizzle:
  • 1/3 cup semisweet chocolate
Instructions
  1.  For the crust: Preheat oven to 350º.
  2. To prepare the pan, spray a 9-inch square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil or parchment paper perpendicular to one another in the baking pan so that there is overhang around all the edges.  Overlap is important to ensure filling doesn’t leak below one layer.  Spray the sheets with nonstick cooking spray.
  3. Place the flour, baking powder, salt, brown sugar, and 1/4 cup pecans in a food processor.
  4.  Process the mixture until it resembles coarse cornmeal, about 5 one-second pulses.
  5. Add the butter and pulse until the mixture resembles sand, about 10 one-second pulses.
  6. Pat the mixture evenly into the prepared pan and bake until the crust is light brown, about 20 minutes.
  7. For the filling: While the crust is in the oven, whisk together the melted butter, brown sugar, corn syrup, vanilla, bourbon, and salt and egg, in a medium bowl until just combined.
  8.  Pour the filling on top of the hot crust and sprinkle the 1 & 3/4 cups pecans evenly over the top.
  9.  Bake until the top is brown and cracks start to form across the surface, 22 to 25 minutes.
  10. Cool on a wire rack for about 1 hour.
  11. For the drizzle: Melt the bittersweet chocolate, if using, in the microwave for about 30 seconds, stirring frequently.  Drizzle the chocolate evenly over the cooled bars.Let sit until room temperature, about 1 hour.
  12. Remove the bars from the pan using the foil or parchment paper “handles” and transfer to a cutting board; cut into desired sizes.

Source: The Curvy Carrot, originally from Baking Illustrated


Chocolate Covered Butter Toffee

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I know Christmas is going to be hard for our family this year,  but I have been trying to keep busy -both at school and in the kitchen.  I have a habit of going a little cookie crazy this time of year.  I realize that  it would be much easier to make one or two kinds of cookies and to make a lot of them, but the problem is that everyone seems to have a favorite so I want to make them all.  The hardest part about this is that I also happen to love trying new recipes, so every year seems to bring a new favorite that I just have to make again the following year.  Hence how this toffee came into being.  As a Skor bar lover (the better version of Health), I knew as soon as a saw this recipe that I had to try it.  It has easily become my favorite dessert of all time, and if it weren’t for the fact that I could eat the whole tray in one sitting alone, I would most definitely make it other times than Christmas.  It is great for so many reasons that I feel the only appropriate way to get my point across is to list them…

  1. It is so buttery that it melts in your mouth the way no other store bought toffee could ever hope too.
  2. You can make a double or triple batch without the extra effort it would normally require to make a double or triple batch of individual cookies.
  3. It is covered in chocolate….need I say more.
  4. It has simple ingredients that are all delicious – butter, sugar, vanilla, chocolate
  5. It’s easy enough that you could make it today (Christmas Eve), and still have it ready for Christmas.
  6. You can cover it in just about anything that you want including crushed peppermints, sea salt, or nuts.  I have to mention that after my mom tried the sea salt covered toffee, she exclaimed “This  might be the best thing I’ve ever eaten.”  No biggie :-).

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Now if your intimidated by making candy, I completely understand your point of view, but please don’t let that stop you. I would say to just be patient, watch the color of the candy (it starts off yellow, as below, but you want it toffee colored  – not brown), and don’t try to rush the cooking process.  If you make a big batch, it might take up to 30 minutes to heat this to 298°, but it is well worth the wait.
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Chocolate Covered Butter Toffee

– Makes one standard baking sheet

  • 1 pound Butter, Melted
  • 1 pound granulated sugar (by weight)
  • 3 oz  fluid Water
  • 1 teaspoon Salt
  • 1 teaspoon pure vanilla Extract
  • 18 oz weight of semisweet chocolate chips, melted*
  •  Chopped Topping: finely chopped nuts (1/2 lb), Candy Canes (1/2 lb), Sea Salt (sprinkle), Etc.

*If you want the chocolate to look really professional, use good quality, tempered chocolate.  If you don’t mind if the chocolate looks a little dull (like mine), chocolate chips will work fine.

Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly. It will heat slowly at first, but once all the water has evaporated the temperature increases quickly.

Cook over medium high heat, stirring gently, until candy thermometer registers 298 degrees, but no higher than 310°.  Undercooked toffee is chewy and sticks to your teeth, but on the flip side it can burn if it gets to hot.

Once at ~300°, remove from heat and stir in vanilla until well combined.

Pour the mixture onto a silicone baking mat or good parchment paper, (last year I used tin foil because it was all I had, and it still worked).  Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Thinner is generally better.

Allow toffee to cool completely, at least 30 minutes (while you go wrap some presents).  Blot  with paper towel to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with topping.

When chocolate has totally set (you can place it somewhere cold to help the process), carefully flip over (your going to break it apart anyways, so it’s okay if this happens now).  Then coat the other side with the rest of the chocolate and sprinkle on topping of your choice.

Allow to set, then break into bite-size pieces.

Store in an airtight container.

Recipe from Lia via The Pioneer Woman
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Snowball Cookies for Daddy-O

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I thought about telling you all sooner, but I was too beside myself when I first found out to write something that would even come close to describing how I was feeling.   In all honesty I still don’t know what to say.  My dad passed away suddenly and unexpectedly on November 30, 2011.  These past few weeks have been very difficult, but I want to thank everyone for your kind words, actions, thoughts and prayers.  I have been so comforted by the love others have shown me and my family.

I used to talk to my Dad almost everyday on my way home from school.  I had just been talking to him on  about how excited I was to be starting my internal medicine rotation, because it was my dad’s specialty and I was really looking forward to being able to discuss it with him.  Just on Monday he had explained the mechanism, symptoms, diagnostic tests and treatment of pleural effusions to me.   I had told him to get excited for Christmas, and I had even mentioned how I was planning to make a bunch of cookies  including his favorite – these snowballs.  I have such found memories of my dad sneaking into the cookie tins in the kitchen to get just one more cookie.  I can even remember John joking with him last Christmas, “Ahhh, now I see where Jacqueline gets her sweet tooth from,” as my dad was slyly removing yet another powdered sugar covered cookie and plopping the  whole thing in his mouth.  (Personally I always thought these were more like 2 bite cookies – but he seemed to think differently :-)). 

So Daddy-O, these are for you…

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Snowball Cookies

Makes  8-9 dozen cookies

  • 1 ½ cups butter, softened (3 sticks)
  • 1/4 cup crisco
  • 3/4 cup sugar
  • 1 c. finely chopped nuts*
  • 2 Tablespoons vanilla
  • 4 cups flour
  • Powdered sugar for rolling

*Pecans are my favorite, but walnuts work too

1. Cream butter, crisco and sugar.  Add nuts, vanilla, flour.

2. Work all the flour in using your hands.  Roll into a large ball, wrap in plastic and refrigerate several hours, or overnight. Dough can also be made ahead of time and frozen, just thaw enough to handle before using.

3. Before baking, preheat oven to 300º.

4. Remove ball from refrigerator and allow dough to sit long enough until able to handle.  Roll  into smaller than walnut sized balls – small is better.  Remember they will be slightly bigger once they are covered with powered sugar. 

6. Place cookies about 1 inch apart on an un-greased cookie sheet.

7.Turn oven down to 275° and bake cookies for 30-35 minutes, or until very light in color.  Cool for about 15 minutes then roll in powdered sugar to help sugar stick.  They can be re-rolled in powered sugar before serving.

From my favorite Christmas cookbook: Christmas from Heart of the Home, by Susan Branch

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Brown Sugar Spice Cookies for Fall

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At first I was kind of bummed when I got assigned Neuro-Psych for my second rotation block – namely because I really wanted to get one of the very time intensive, 10 week long rotations out of the way earlier in the year.  However, I’m learning that everything works out in the end because I  have truly loved having some free time to enjoy the fall.  (Remind me of this when I am waking up for surgery at 4:30 and driving through a snowstorm).  Beyond the obvious fall cooking adventures, I have really enjoyed running in the park, which has been continuously blanketed with colorful leaves for several weeks now.  Every time I enter Wildwood I think, ” I wish I could take my camera on runs” or “I really need to get John out here to see this before its gone”.  (He gets a little reluctant to go running….well usually…..but especially when the weather drops below 70º ). I’ve managed to get him out a few times though and it has been truly gorgeous.

In celebration of the wonderful season, we had the pleasure of attending a bon fire and a halloween party.  I really wanted to impress with my improving cookie decorating skills, but unfortunately I forgot how long it takes to work with royal icing. I managed to finish a few cookies to bring over, but if you really want to use royal icing, plan on making the cookies the night before.   Nevertheless, I thought that these were a perfect autumn treat- just a hint of spice, but enough to remind you of fall.  I’m hoping to make them again to take down for thanksgiving (especially because the 3 cookie cutter set I bought also came with a turkey!) Any icing will work for these, but if you plan on using royal icing check out my tutorial for instructions.

Brown Sugar and Spice Cookies

Makes about 40 cookies depending on the size of your cutouts

  • 3 c unbleached, all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp pumpkin pie spice
  • 1/8 tsp nutmeg (freshly grated, if possible)
  • 1/8 tsp allspice
  • 1/2 c granulated sugar (I use sugar that I’ve stored vanilla beans in)
  • 1/2 c light brown sugar (packed)
  • 2 sticks butter
  • 1 egg
  • 1 tsp pure vanilla extract

Preheat oven to 350.

Whisk the flour, baking powder and spices, set aside.

Cream the sugar and butter. Add the egg and extracts and mix until well-blended.

Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom. (The dough will be quite thick…you may need to knead in stray bits of flour from the bottom of the bowl by hand.)

Roll dough to 1/4 inch thickness and cut into desired shapes.

Place on a cookie sheet lined with parchment paper or a silicon baking mat.  Refrigerate or freeze tray for about 5 minutes if you want to insure that cookies will retain shape.  Bake for 10-12 minutes

Let cool on cookie sheet for 1 minute.  Then transfer to a cooling rack to cool completely.

Ice the cookies as desired.

Recipe barely adapted from Bake at 350°

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On a side note, I was really excited about these containers.  40% off Hobby Lobby is the best…

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