Saturday, September 24, 2011

{Recipes} I LOVE fall!!!

Hello all!  I have missed you all so terribly.  I'm so excited to finally be back posting...especially about my favorite thing--fall time!  I needed this little bit of joy this week.  I don't like to get personal in my postings, but felt the need to tell you why the long absence. 

Besides being happily busy with so many wonderful projects, my husband and I experienced a sad loss in our family.  Without going into to much detail, although we have come through such a trying time, there's nothing like fall to bring a renewed sense of hope.  So let's talk fall goodies!!!
{photo courtesy of recipegirl}
Now, I have had SUCH a baking itch.  It has to be the fall air.  As I've been checking out my usual daily blog sites, there has been nothing but delicious pumpkin/apple everything!  I've recently fallen in love with the blog Annie's Eats!  Talk about the cutest, sweetest, baker blog!  This recipe for Pumpkin Snickerdoodles (ummm, yum!)  She's also got amazing savory recipes as well!
Yield: about 3-4 dozen cookies
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract
For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed.Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheetsabout 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.
{courtesy of}
For the all-out entertainer, I LOVE to include a few seasonal cocktails to my menu.  Why not follow-up the amazing cookies with a Snickerdoodle Cocktail?!  Cookies + cocktails?  YES PLEASE!!  This recipe from The Nest is to die for...
1oz Partida Resposado Tequila
3/4oz Baileys
1/2oz Butterscotch Schnapps
3/4oz Cream
Splash of Cinnamon Schnapps
Cinnamon stick for garnish
Combine all ingredients in a shaker and shake with ice. Strain into martini glass and garnish with a cinnamon stick.
{courtesy of the}
I can't resist...I have to show you at least one more cocktail.  What would you say to a Caramel Apple Martini?!  *gasp*
1-1/2 oz Apple cider
1-1/2 oz Van Gogh Wild Apple Vodka
1/2 oz Van Gogh Dutch Caramel Vodka
1/2 oz Apple Schnapps
Glaze the inside of a chilled martini glass with caramel syrup and place glass in the refrigerator until ready to use. Add all ingredients into a shaker with ice and shake vigorously. Strain into chilled glass glazed with caramel syrup. Float a thinly sliced apple round (seeds removed) on top.

I know that is only a few quick treats to get your appetite going, but I wanted to at least get back to my blog buddies!  I'm so excited to get back to all this entertaining, sharing, blogging, and styling.



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