By Special Request

Okay, so my sister has been asking and asking for my pumpkin cookie recipe. I've been putting her off by saying that I had to find the recipe for them. Unfortunately, I really have no idea what I've done with the recipe. But I was able to find this one from Libby's that seems to be pretty close to mine. Sorry, though. No picture of this one as I haven't made them lately to be able to take pictures. I do have pumpkin in the fridge right now leftover from bread I made over the weekend. So perhaps I'll get them made and be able to come back to post pictures. We'll see. Anyway....here you go Beckie!  

Pumpkin Cookies

•  2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter (1 stick), softened
• 1 cup LIBBY'S 100% Pure Pumpkin
• 1 large egg
• 1 teaspoon vanilla extract 

Preheat oven to 350° F. Grease baking sheets. Combine dry ingredients in medium bowl. Cream sugar and butter in large mixer bowl. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Frost with cream cheese icing or powdered sugar glaze.

Wordless Wednesday #4

Mulled Cider

I have always liked to have a warm drink when it's cold outside.  My recipe box has tons of different versions of drinks, and I'm always bookmarking different recipes online to try out.  This is one we make when we're planning on having a crowd over, as it makes a pretty big batch.

Mulled Apple Cider

• 6 cups apple cider
• 2 cinnamon sticks
• 1 teaspoon whole cloves
• 3 large slices crystallized ginger
• 1 unpeeled orange, sliced thinly

Pour apple cider into a large pot. Add remaining ingredients.  Warm over medium low heat for an hour before serving.  This can also be made and kept warm in a crock pot to be enjoyed over several hours.  If you like your cider hard, add a shot of brandy when serving.

Wordless Wednesday #3

pic courtesy of marthastewart.com

Beef Stew

So, B has been requesting to have beef stew all week.  But since it's better the  longer you can cook the beef, I've managed to put her off until today.  We make a variation of Tyler Florence's Ultimate Beef Stew as our favorite.  My mom prefers my sister's recipe, and did email me that (since my sister still hasn't!).   B specifically said she wanted her stew the same way as last time.  So, here we go. 

Beef Stew

• 2 pounds beef chuck shoulder, cut into 1 inch cubes
• 1/3 cup flour
• 1 teaspoon pepper
• 3 tablespoons butter
• 1/4 cup extra virgin olive oil
• 3 cups beef broth
• 2 cups red wine (we like Burgundy)
• 2 bay leaves
• 1 teaspoon dried thyme
• 6 cloves garlic, smashed
• 1 large onion, cut into large dice
• 4 carrots, peeled and sliced
• 6 large red potatoes, peeled and diced

Combine pepper and flour together in large Ziploc bag.  Put beef into bag and shake to combine.  Heat butter and olive oil together in large Dutch oven over medium high heat.  Brown meat evenly on all sides, working in batches to avoid crowding the pan.  You want meat to carmelize, not steam.  Remove each batch before starting another.  After all meat is browned, add onions and cook just for a minute to start to soften.  Add beef broth and stir quickly, removing browned bits from bottom of pan.  Add wine and bring to boil.  Add beef back into pan.  Lower heat to simmer and add thyme, bay leaves, and garlic.  Cook for 1 1/2 to 2 hours, until meat is tender.  Add potatoes and carrots during the last 20 minutes of cooking time.  Salt and pepper to taste.  Sometimes we add frozen peas during the last few minutes.  Serve with crusty bread. 

Butterbeer

 

 In honor of today's release of "Harry Potter and the Deathly Hallows:Part 1", I decided that I would try out a recipe for butterbeer.  I was able to locate several recipes through searching online, and have combined and modified to come up with this version. Although it is served chilled at "The Wizarding World of Harry Potter" at Universal Studios, it is chilled in bottles or served hot in the books. Since it was chilly today, we had ours warmed up.  I enjoyed it very much, and also made a version for the girls by using 1/2 teaspoon rum extract instead of actual rum. 

       BUTTERBEER

• 1 cup dark brown sugar
• 2 tablespoons water
• 6 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon cider vinegar
• 3/4 cup heavy cream, divided
• 1 shot rum
• 1 liter cream soda, warmed

In a small saucepan, combine the brown sugar and water. Cook on medium heat, stirring often, until the mixture reads 240 degrees F on a candy thermometer.

Stir in the butter, salt, vinegar and 1/4 cup heavy cream.  Remove from heat and add rum/extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped cream over each.


I served these in beer mugs that I bought at Bed Bath and Beyond. Except for D's. She's not that big yet, so she had hers in a sippy cup. She's big enough for the kind with a straw at least. 

Wordless Wednesday #2