Curried Pumpkin and Ginger Scones

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I remember the first time I tried coffee. I hated it.

I’d been wanting to for a long time. My dad would drink a French Vanilla flavored brew and if I close my eyes I can STILL remember the exact smell that would waft out of his coffee cup and into the air of the car as we drove. It was a delicious aroma. I just knew that the coffee HAD to taste as good. I mean, why else would so many adults want to drink it all the time?

I had my first sip of coffee the same way I had my first sip of Coca Cola: in secret when no adult was looking and I really wasn’t supposed to. I walked away from one with no regrets. It may very well be battery acid but all I knew back then was that Coke tasted amazing and it wasn’t fair that my mom wouldn’t let me drink it.

Coffee? Heh. I thought it bitter. Too bitter. Kinda gross, actually. I was so disappointed. I felt let down. How could something that smelled so good taste bad? And why did grown ups guzzle up so much of the stuff?

It took me a while longer before my mind changed andI began what’s been a long on-again, off-again relationship with coffee. I’ve been drinking it for about thirteen years (Yeah, I know. You do the math and it’s a long time. I started too early. It is what it is.) Those first two or three years it really wasn’t that serious: I mostly just stuck with the cold slushy-like frappucinos from Starbucks with only a few shots of espresso and are mostly just sugar and milk anyway. But as time went on, I upped my game and went with the real stuff, learning that it’s an acquired taste that may be slow to develop, but once had, is almost impossible to get rid of.

And believe me, I’ve tried to get rid of it. Multiple times.

Right now I’m in the midst of another one of my relapses and I’m actually okay with that. Life is short, there worse things in the world to be hooked on and I’m not about to feel guilty over having myself a daily cup of coffee….not to mention a little extra something on the side.

Because honestly, doesn’t the coffee taste that much better when you’re munching on something tasty to go with it? You guys know I’m right.

When I’m in a hurry and don’t have time to bake, I like to eat either the spicy Lotus biscuits alongside my coffee, gingersnaps, or some honey-flavored graham crackers. When I’m not in a hurry and do have the time, I’ll make scones. If you guys have been following me for a while you know I’ve got a special love for scones. They’re my favorite accompaniment to coffee and I made up my mind a long time ago to get good at making them for myself so I wouldn’t have to pay $4-5 for one from a coffee shop.

And I have to say, I think I’ve succeeded.

I had a leftover can of pureed pumpkin in my cupboard from Thanksgiving that I never used. I’d also just finished candying some ginger from a batch of ginger syrup I’d made. I didn’t want the pumpkin or the ginger to go to waste, and as they do go together so well, I thought they’d work very nicely in a scone dough. Besides the combination of those two ingredients, there are a few other things I love about this recipe:

It’s given a extra kick of spice by the addition of curry powder and turmeric. I know that those are spices normally used in savory dishes, but trust me: they REALLY do work with the ginger. The bite tempers the sweetness of the scone while the turmeric and the pumpkin also gives them a lovely golden brown color. Second, the crystallized ginger and turbinado adds a layer of chewy/slightly crunchy texture to the top of the scones. I know we’re just now getting into summer, but the smell of these will almost make you wish it were autumn already. I really loved how these turned out and if you try them (even if it’s just to bookmark for later) I think you will too.

Linking this post up to Fiesta Friday #173, co-hosted this week by Lindy @ Love In The Kitchen and Paula @ Her Life Is Love.

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Curried Pumpkin and Ginger Scones

Adapted from King Arthur Flour

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Ingredients

  • 3 cups All-Purpose Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup minced crystallized ginger, plus more for sprinkling (optional)
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon turmeric (optional, for color)
  • 5 tablespoons sugar
  • 1/2 cup (8 tablespoons) cold butter or margarine, cut into eight pieces
  • 1/2 cup cooked, pureed pumpkin or squash (canned is fine)
  • 1 cup buttermilk
  • 1 beaten egg, for brushing on top, optional
  • Turbinado sugar for sprinkling, optional

 

Directions

Line a baking sheet with parchment paper & lightly spray with cooking spray.

In a large bowl, combine the flour, baking powder, baking soda, the 1/2 cup ginger, curry powder, turmeric and sugar. Mix well with a fork and set aside.

In a small bowl combine the buttermilk with the pumpkin and mix together until the pumpkin has mostly dissolved in the buttermilk.

Using the large holes on a box grater, cut the butter into the dry ingredients. (You can also use a pastry blender or a pair of knives for this, just cut the butter into chunks first.) Mix with a fork until the mixture resembles coarse breadcrumbs.

Make a well in the middle of the dry ingredients, and pour the pumpkin-buttermilk mixture inside. Using a floured rubber spatula mix together until just combined. (It’s going to be sticky)

On a well floured surface (like a cutting board, pastry mat or a secured piece of wax paper) turn out the dough and pat/roll it into a long rectangle, about  1/2 inch thick. Try to handle as lightly as possible with your hands.

Using a bench scraper, pizza wheel or knife, cut the dough into squares and transfer them to the baking sheet, placing them close together. Place the baking sheet in the freezer for 30 minutes.

Preheat oven to 425 degrees Fahrenheit.  Place a shallow dish filled with about 1 inch of water on the lower rack of the oven about 10 minutes before baking and leave it in there (this will aid with the scone rise)

Brush the scones with the beaten egg and sprinkle with the extra crystallized ginger and turbinado sugar.  Bake for about 20 minutes, until golden brown. Remove from oven and serve warm or at room temp. Scones can be wrapped in plastic wrap to preserve freshness, then reheated by wrapping in damp napkin and reheating in microwave for 15-20 seconds.

Pumpkin Cinnamon Crackers

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A few weeks back, I shared my first attempt at making crackers with you guys. They were a huge hit with my taste buds, and because they were just so easy to put together, I said that it made me enter into a cracker-making spree for the next few weeks or so where I tried out several other flavors & recipes.

You didn’t think I was playing, right? I’ve definitely tried like…three different cracker recipes and probably made close to about 100 since then. I’ve loved them all. And now, you guys are going to love them too. Trust me on that.

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So I did a quick Google Shopping search and as it turns out, pumpkin cinnamon flavored crackers are something that aren’t exactly in huge supply from the major cracker name brand producers. Triscuits has a limited edition Pumpkin Spice flavored Triscuit that they put out, but it’s a limited edition release that only gets exposure at, you guessed it: autumn.

It’s not autumn right now though. And suppose you’re like me and want to cure that pumpkin spice itch now and don’t feel like waiting for August?

I’ll tell you what you’re going to do: you’re going to make these and thank me later.

And if any one of you start to object and say that making your own crackers is too hard, time-consuming and a waste of effort–just…hush. Making crackers from scratch is actually simple. It’s worth it, guys. It really is. We’ve established that already with these curry and ginger crackers. That was my first attempt, it was a success, and to this day I still don’t know what took me so long to start doing this for myself.

It gets a bad rap from being so mass marketed in the fall, but I love pumpkin spice baked goods and there’s not a person who can make me feel bad about it.

A few tips: I used a teddy bear cookie cutter I had, but you can feel free to use any shape you like. You could even just cut them out into rough squares with a pizza cutter if you want, just don’t skip the step of pricking your shapes with the fork. You need the holes in the dough to help the heat circulate through the dough as it bakes and for air/steam to escape it, which will help them to crisp up better and avoid air pockets in the crackers themselves.

If you have a broiling pan, I’ve found that the top tray with the slats works REALLY WELL for baking crackers, even better than normal cookie sheets. The holes in the pan help the heat circulate better through the dough and nowadays, it’s my go to for them in general.

These are, of  course, ready to eat just as soon as they’re given time to cool crisp up, but I’ve found that the flavor does improve after they’ve sat for a few days. So if you can possibly help it and be patient, I’d put the cooled crackers in an air tight jar or bowl for about 2 days, then come back to them and go ham.

They’re not overly sweet as I wanted the flavor of the pumpkin and spices to come through, but you can always add about a tablespoon or two of extra sugar if you’re making them for kiddies or you just have an extra large sweet tooth yourself.

Oh, and yes: they are very yummy. I may or may have had trouble with portion control when eating them. I couldn’t possibly confirm, though.

Linking this post up to this week’s Fiesta Friday #164, co-hosted this week by the lovely  Jhuls @ The Not So Creative Cook.

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Pumpkin Cinnamon Crackers

Recipe Adapted from Pearls on a String

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Ingredients

  • One cup all-purpose flour
  • ½ cup whole wheat flour
  • Two teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground nutmeg
  • 1 heaping teaspoon ground cinnamon (plus more for sprinkling)
  • Pinch cloves
  • One tablespoon brown sugar
  • Four tablespoons butter, room temperature
  • One cup pureed pumpkin (from the can is fine)
  • 2 teaspoons vanilla extract
  • Coarse turbinado sugar for sprinkling

 

Directions

Preheat the oven to 350 degrees Fahrenheit.

In a medium bowl, combine all of the dry ingredients and mix together with a fork. Set aside.

In the bowl of a standing mixer (or using a handheld one) beat the butter together with the pumpkin and vanilla extract until evenly combined (it’s fine if there are still bits of butter showing).

Slowly add in the dry ingredients. Switch to the dough hook and continue to beat until a ball of dough forms (it shouldn’t take very long)

Mold the dough ball into a thin disc, wrap the disc in plastic wrap and place in the freezer for about 30-45 minutes. Prepare 2 baking sheet with parchment paper.

Sprinkle a clean work surface  (like wax paper or a pastry mat) with flour, and flour a rolling pin as well. Roll the dough out to 1/8 inch thickness. Using a small cookie or biscuit cutter, cut out desired shapes for crackers and place the crackers on the prepared parchment paper baking sheets. Place the baking sheets in the freezer for about 15-20 minutes.

Using the tines of a fork, prick the crackers evenly, pressing through the dough to make holes. Sprinkle the tops with the coarse turbinado sugar. Bake in the oven for 20-25 minutes, until golden brown. (You can bake them longer for extra crunchy crackers, just be sure to cover them with foil so that they don’t get too browned or burn.)

Transfer to a wire rack to cool completely.

Pumpkin Crunch Tart

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For the second day of our Christmas series, I thought I’d start out this post with a small confession: I had never once tried a pumpkin pie until one year ago, at Thanksgiving.

I dunno why exactly. It could be because our family has ALWAYS been sweet potato pie eaters and although the two aren’t the same, it is typically a kind of  thing that most between choose between rather than having both. Most pumpkin pie also has a different flavor profile than sweet potato pie;  not only does it have a different texture, the spices also tend to pack more of a punch.

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For a while, the latter was the reason that I never really tried or thought it was even worth my while to try pumpkin pie. For most of my life, I was used to the sweeter, less spicy flavor of my grandmother’s sweet potato pie. Although I’d been using pumpkin spice in other baked goods,  pumpkin pie remained the final frontier that I hadn’t tried. It’s not like I thought I would HATE it, I just had the ‘if it ain’t broke, don’t fix it’ mindset and stuck to my tried and true sweet potato pie.

This year however, I was feeling a bit more adventurous.

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If I had to give one qualm I have with not only pumpkin pie, but (yes) even sweet potato pie and smooth custard/cream pies in general, it’s that they often lack a textural component to break up that ‘smoothness’ and not have it be so one note. I don’t really go for those super thick and high cream pies that make you bite through two inches of cream and still you’re not really end up ‘chewing’ anything. I could go for something crunchy or a least with a small amount of texture to contrast it. It’s really that idea of wanting to try pumpkin pie with texture that inspired this recipe. I found and used a pumpkin pie recipe that I trusted (Bobby Flay has never let me down yet) and modified it to suit my purposes.

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Altogether this a SOLID dessert guys. The crust is an easy and far less labor intensive one than typical homemade pie crust and it will taste much better than a pre-made one you bought at a store. Use a good gingersnap though; one you would want to eat all on it’s own. If gingersnaps aren’t your thing, you can definitely use graham crackers too though. The filling is what I think a good pumpkin pie should be; there’s a good balance of deep caramel flavor from the molasses and brown sugar and spiciness of the seasoning. What’s more, letting it chill in the fridge overnight gives the spices enough time to really soak into the pumpkin puree so that the flavor is as pronounced as possible. I think the thing that makes this pie really special is the addition of the cinnamon crunch topping that gets sprinkled on top just before eating. It reminds me of a crunchy, spicy oatmeal cookie and it provides the perfect textural contrast that I think these kind of pies so desperately need so that you’re not eating soft and mushy on soft and mushy.

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Another thing, I said this in the recipe itself, but I’ll go ahead and say it again here. I know that most people don’t have rectangle tart pans (or any tart pans at all) just sitting around their kitchen–not unless you’re a baking fiend with an addiction to bakeware (like someone I know). That’s fine. This recipe will absolutely work in a 9 or 10 inch pie dish, you’ll probably just have an excess of crust that you don’t have to use, and you’ll need to increase your baking time in the oven.

Look y’all, when I took my first bite of this pie warmed up with a smattering of whipped cream, I just had to sigh and give The Head Shake. You know which one I mean. The one you give when what you’re eating is almost TOO delicious. It was absurdly good.

(And yes, in case you were wondering). Just as good as sweet potato pie.

12 Days of Christmas Banner

Day 1: Stuffing Bread

Day 2: Pumpkin Crunch Tart

Pumpkin Crunch Tart

Recipe Adapted from Bobby Flay

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Ingredients

For Cinnamon Crunch

  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking rolled oats
  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 7 tablespoons unsalted butter, cut into small cubes, cold

For Crust

  • 3 cups ginger snap crumbs (I used Trader Joe’s gingersnaps)
  • 10 tablespoons (1 stick, plus 2 tablespoons) unsalted butter, melted
  • 1/8 teaspoon ground cinnamon
  • 1 large egg, lightly beaten

For Pie Filling

  • 3 large eggs
  • 3 large egg yolks
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons molasses
  • 1 1/2 cups canned pumpkin puree (NOT the mix)
  • 1 1/4 teaspoons ground cinnamon, plus more for the top
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine salt
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons unsalted butter, melted
  • Whipped cream, for serving

Directions

For Cinnamon Crunch: Preheat oven to 350 degrees Fahrenheit. Combine the flour, oats, brown sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15-20 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Set aside.

For Filling: Whisk the eggs, egg yolks, both sugars, and molasses together in a medium bowl. Mix in pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla extract. Either strain the mixture through a coarse strainer into a bowl, or give it a good blending in your blender, about 7-5 seconds. Whisk in the butter. Chill overnight in the refrigerator to allow flavors and spices to properly meld.

For Crust: Grease an 8 x 11 1/2 rectangular  tart pan*. combine the ginger snap crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of tart pan. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.

For Assembly: Place the tart pan on a baking sheet, pour the pumpkin mixture into the shell, (don’t overfill, it’s ok if you have some leftover) and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 35 to 45 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.

Cut tart into slices and top with cinnamon crunch and whipped cream. Refrigerate leftover slices.

(*This recipe can also be made in a 9 inch and 10 inch pie dish. The tart pan was just my preference. Also, using a tart pan will almost definitely guarantee you’ll have leftover filling.)

 

Cranberry Pumpkin Gingerbread

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We’ve been having a somewhat unusually “temperatured” Holiday season so far here in Michigan.

And by unusual, I mean it’s been predominately in the upper 50’s-60’s. It’s weird having it be this close to Christmas, but without snow or even cold air to give you any kind of sense that it’s winter. Especially when you live in the Mitten State- where we’re used to having snow at Christmas by now.

Not that I’m necessarily complaining either, mind you. I like having snow on Christmas like just about everyone else- but the “other” part of it? The part where I have to shovel snow, wake up early in order to drive slowly on the road and still get to work on time?

That I really don’t mind doing without. At all.

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Granted, I do recognize that the cause of this warm weather is global warming (which is needless to say, not a good thing) and that I should kinda be more worried/concerned/unhappy that we’re not getting the “right” type of weather for this time of year.

Also, any life-long Michigander knows that in this state, it could be a sunny, warm 60 degrees one day and literally a snowy, freezing 20 degrees the next. Our weather is hardly ever predictable, and as such we just may get our White Christmas after all.

But for now, I’m chilling with this warmer weather.

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Day 4 of the 12 Days of Christmas series is here and boy, did I need this here pick me up. This past weekend I spent in a complete tizzy of Christmas baking, trying to get as much done as I could.  It left me pretty tired as I headed out to work this morning and I literally just walked into the door a few minutes ago before sitting down to crank out this post. I looked at the pictures and just gave a big smile as I remembered this recipe.

Because gingerbread ALWAYS makes me smile. Always.

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I didn’t make actual gingerbread for Christmas last year.

That was a major fail on my part. Major MAJOR fail. My sister Jas called me out for that and rightly so. Christmas to some degree IS about gingerbread, after all.

So, this year I decided to overcompensate for last year’s omission by throwing two gingerbread themed recipes at y’all for the series.

The first was yesterday’s post of gingerbread flavored caramel corn, which is delectably delicious. But today is actually the real thing, with a twist.

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I recently bought a new springform pan because there were two recipes I wanted to try that specifically required it (It was only $9, so I would hardly call that a splurge.) The first recipe was a deep dish chicken pot pie, which I fully intend on following through with.

The second one, was this recipe. And based on the outcome of this gingerbread alone, I can tell you that this was a worthwhile investment.

Pumpkin and gingerbread are a WONDERFUL combination, you guys. They go together like peanut butter and jelly. Like  chips and salsa. They go together like rama lamma lamma ka dinga da dinga dong.

(Extra credit points if that last reference didn’t go over your head. It’s from a musical.)

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But back to the gingerbread: one thing that surprised me about this recipe was the method of distributing the butter. It’s meant to go in much in the same way that butter is ‘cut’ into flour for biscuits or pie crust; I literally ran the stick of butter over my box grater like I do whenever I make biscuits or pie crust and it distributed the butter much easier than cutting it into small chunks and trying to dice it up with a knife or pastry cutter.

The smell of this cooking up alone is everything I love about the flavors of baking. That one springform pan baking in the oven perfumed my whole apartment and the hallways outside. The canned pumpkin really adds to the ‘kick’ of the rich, spicy ginger flavor here. Dried cranberries are included in the batter that give it a touch of tartness that it needs. But I think my favorite part is the addition of the crumbly topping to the gingerbread. It’s like a crunchy streusel topping that gives a wonderful compliment of texture to the softness of the gingerbread.

Make this one, guys. It’s one of a kind…Like dip da dip da dip doowop da doobee doo. 😉

12 Days of Christmas Banner Second

Day 1: Springerle Cookies

Day 2: Speculaas Cookies

Day 3: Gingerbread Caramel Crunch

Day 4: Cranberry Pumpkin Gingerbread

Cranberry Pumpkin Gingerbread

Recipe Courtesy of Better Homes & Gardens

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Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup yellow cornmeal
  • 1 cup sugar
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 3/4 cup butter, cut up
  • 1 15 ounce can pumpkin
  • 2 eggs
  • 1/2 cup full-flavor molasses
  • 1/3 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 1 cup dried cranberries

Directions

Preheat oven to 350 degrees F. Grease a 9-inch springform pan; place pan in a shallow baking pan. Set aside.

In a large bowl stir together all-purpose flour, whole wheat flour, cornmeal, sugar, ginger, cinnamon, nutmeg, and black pepper. Using a pastry blender, cut in butter until mixture forms coarse crumbs. Remove 3/4 cup of crumb mixture; set aside.

In a medium bowl whisk together pumpkin, eggs, molasses, buttermilk, and baking soda until well combined. Add pumpkin mixture and the cranberries to remaining crumb mixture. Stir just until moistened. Spoon batter into the prepared pan. Sprinkle top of batter evenly with the reserved 3/4 cup crumb mixture.

Bake for 55 to 60 minutes or until a long wooden skewer inserted near the center comes out clean. Cool gingerbread in pan on a wire rack for 30 minutes. Remove sides of pan.

Pumpkin Spice Cake Cutouts

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I’ve observed that there are typically 2 ‘sides’ / camps when it comes to the subject of pumpkin spice.

People either really, really, REALLY love it. Or, they absolutely despise it.

Let’s face it: come September-October in the USA, we see a LOT of pumpkin-spice(d) stuff get thrown at us from food retailers and grocery stores. You can pretty much find a pumpkin spice flavored everything; cookies, doughnuts, candies, chips, cake mixes, lattes, coffee creamers, booze. There are pumpkin spice flavored savory dishes served in restaurants (which I think, depending on the ingredients may not be so bad)

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Pumpkin spice scented candles and Glades make appearances. I’ve even seen pumpkin spice scented bathroom spray down the toiletries aisle of one my local grocery stores- which, I think is taking it a little too far.

There’s pumpkin spice scented shampoo, lotion and body soap. Again, I feel pretty sure that this is taking it too far; why would you want to literally ‘smell’ like pumpkin spice? Why can’t we just let our pumpkin spice obsession stay in its lane, in areas that it can shine the best without being too extra or just plain ridiculous?

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You know a really good place/fit for pumpkin spice? Baked goods.

There are very very few baked goods that can’t be improved with pumpkin spice.

I found that out when I adapted a recipe I saw in Rachael Ray magazine for cut out style cookies that were meant to mimic the flavors of a spice cake. What with all the pumpkin spice craze going on, I thought that maybe I could try and apply it to something that makes sense. The flavors of pumpkin spice and spice cake actually aren’t all that different from one another, so I figured that it couldn’t be that hard to pull off successfully.

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Turns out, I was right.

So what I did here was adjust the flavors of the base spice cake cookie dough. Then, just to be “cute” with it, used pumpkin shaped cookie cutters and made an orange hard icing to spread on top with some Halloween sprinkles.

As cut out cookies should be, these are thick and soft with just the right amount of chew. And heating them up for about 10 seconds in the microwave makes them practically melt in your mouth. The pumpkin spice is noticeably prominent but still SO good. You really do get the feeling that you’re eating a pumpkin flavored spice cake- except it’s a cookie. And a really good one at that, which means I’m really happy with how these turned out.

Happy Halloween to all of you wonderful people, especially those at this week’s Fiesta Friday #92.

Pumpkin Spice Cake Cutouts


Recipe Adapted from Rachael Ray Magazine

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Ingredients

For Cookies:

  • 2 1/2 cups flour
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. ground ginger
  • 1/2 tsp. allspice
  • 1/4 tsp. ground cardamom
  • 1 tsp. pumpkin pie spice
  • 1 tsp. salt
  • 2 sticks (8 0z.) butter, at room temperature
  • 3/4 cup sugar
  • 3/4 cup light brown sugar, packed
  •  2 eggs

For Icing:

  • 3 1/3 cups confectioners’ sugar, plus more as needed
  • 3 tablespoons light corn syrup
  • 3 tablespoons hot water
  • Orange food coloring (Red and Yellow Mixed together)
  • Orange and Black Nonpareils

Directions

For the Cookies:

In a medium bowl, whisk the flour, cinnamon, baking soda, ginger, allspice, cardamom, pumpkin pie spice and salt. In a large bowl, using an electric mixer at medium speed, beat the butter and both sugars, occasionally scraping down the bowl, until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating to blend between additions. Reduce speed to low; add the flour mixture and beat until just blended. Divide the dough in half; flatten into two disks. Wrap in plastic and refrigerate until firm, about 2 hours, or overnight.

Position the racks in the upper and lower thirds of the oven; preheat to 350 degrees Fahrenheit. Working with one dough disk at a time, roll out on a lightly floured surface to 1/4 inch thick. Cut out cookies with a three inch cookie cutter. Gather up scraps, roll out again, refrigerating the dough if too soft to cut. Place cookies 1 inch apart on 2 parchment lined baking sheets; refrigerate 15 minutes.

Bake cookies, rotating sheets halfway through until golden around the edges, 10 to 15 minutes. Transfer cookies to wire racks and let cool completely. Repeat with remaining dough.

For the Icing:

Whisk first 4 ingredients together in a small bowl. If icing is too thin to sit on cookies without running off, then add more confectioner sugar, 1 tbsp. at a time. Sprinkle cookies with nonpareils. Let cookies stand until icing sets and is fully firm, about 1 hour.

Pumpkin Scones

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Jas and I are self-proclaimed, unapologetic coffee addicts. We need it. We crave it. We have to have it. Every morning. Or else.

The sad thing is I was ‘clean’ for going on 3 years. I had truly kicked the habit- but one rotten morning I had at work a few months ago made me cave back into the urge and from then on, I was right back where I started: hopelessly devoted to coffee.

It can expensive if you’re like us and like the gourmet stuff. Plus you constantly have to invest in buying special, also not-too-cheap whitening toothpaste. It’s the devil in a red dress, I’m telling you.

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In my area, we have two major ‘coffee corporation giants’; for the sake of subtlety I’ll call one Bucksstar and the other Bybigs. (I know, I know; REAL subtle there Jess.)

Over all the years of our coffee connoisseurship, Jas and I have worked out our own special theories about the strengths, weaknesses and similarities between Bucksstar and Bybigs. And since we’re self-proclaimed addicts that go to all and any lengths to get their fixes, you should just take our word for it. Cause we’re pros and we just know what we’re talking about.

When it comes to straight hot coffee, with little to no bells and whistles, Bucksstar wins. It’s fancier and you really can taste the difference in the quality of the ingredients. However, when it comes to hot lattes and cappuccinos then we do tend to lean more towards Bybigs. Plus, the caramel apple cider they sell in the autumn is truly out of this world.

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The funny thing about Bucksstar’s lattes is that they taste much better cold than hot to us. In fact, the iced lattes and frappuccinos at Bucksstar’s are the stuff of dreams. The ones at Bybig’s just can’t compare.

Interestingly enough, Jas and I think that the biggest difference between these two coffee giants is NOT their coffee, but their baked goods. There’s just SUCH a huge difference. Want to know what it is? Here’s the answer, direct from us to you:

Bucksstar’s baked goods rock. Bybigs suck.

Seriously. I’m not being overly dramatic or just trying to straight out diss Bybig’s. I’m just being honest. I don’t know who it is that formulated their recipes for pastries- but whoever it is, should probably get the sack. The cookies are flat and cardboard-like in texture. The muffins taste like something the Little Debbie company churned out. The bagels are tough hockey pucks.  The rice krispie treats don’t have enough marshmallow creme and butter. And don’t get me started on those friggin scones; they’re drydryDRY with little to no flavor.

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Now Bucksstar? They’ve got this thing on lock. Everyone, EVERYONE knows that Bucksstar baked goods are delicious. I can’t remember the last time I went into one to buy coffee and didn’t end up walking out of there with some kind of pastry. The banana bread is thick, soft and fragrant. Their croissants are flaky and buttery. The cookies are sublime. Even their breakfast sandwiches are the bomb.com.  And the scones? Dude. Their SCONES. I think they must put crack in those scones. It’s the only explanation for their being so addictively awesome, right?

Although I’m not a huge pumpkin pie fan, I gotta admit that my favorite scone to get from good old Bucksstar has always been their pumpkin scone. There’s just something about the blend of all those autumn spices that goes SO well with a cup of hot coffee. So when I saw this recipe posted on Bonappetit.com, I jumped at the chance to try it out. It’s really VERY delicious, whether you decide to ice them or leave them plain- I did both and honestly can’t decide which is better.

Scones are so easy to put together and they yield such marvelous results. They also give me an excuse to drink more coffee- and you know I’ll always find ways to do that.

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Pumpkin Scones

Recipe Courtesy of Beauty and Essex via BonAppetit.com 

Print

Ingredients

  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon baking soda
  • 2 cups all-purpose flour, plus more for surface
  • ¾ cup (1½ sticks) chilled unsalted butter
  • ½ cup chopped fresh (or frozen, thawed) cranberries
  • 1 large egg
  • ½ cup canned pure pumpkin
  • ¼ cup buttermilk, plus more for brushing
  • 2 tablespoons raw sugar

 Directions

1. Whisk granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour in a large bowl.
2. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in cranberries. Mix in egg, pumpkin, and ¼ cup buttermilk.

3. Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet. Freeze until firm, 25–30 minutes.

4. Preheat oven to 400°. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25–30 minutes

Cinnamon Swirl Pumpkin Rolls

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Happy Halloweeeeeeeeeeeen!!!

What’s everyone’s plans for tonight? Anyone going out with kids for trick or treating? Got a Halloween party you’re going to? What are you dressing up as?

I’ve always liked dressing up for Halloween and although I haven’t gotten to do it very often, I still have some ‘Wish-List’ costumes that I’d love to be able to do someday.

1) A 20’s flapper is definitely something I’d like to be- with the bobbed hair, flashy dress and pearls to go with it.

2) I’d LOVE to dress up in a fancy Venetian Masquerade ballgown and mask, with an elegant hairdo.

3) I’d love to be Harley Quinn, as long as I could have a guy go with me as the Joker.

4) One of the “Grease” Pink Ladies.

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5) Black Widow- because that cat suit Scarlett Johannson wore in “The Avengers”  was everything.

6) I’d love to be one of the fairy tale characters like Little Red Riding Hood or the Queen of Hearts. (And no, I don’t mean one of those costumes that make you look like you should be standing on a street corner, if you know what I mean. I think that there are plenty of ways you can make a costume beautiful and tastefully done without it being too slutty.)

7) If I ever get a boyfriend, I am GOING to be Christine and make him dress up as the Phantom of the Opera. He will have absolutely no choice or say in the matter. It’s a prerequisite if he wants to date me.

Unfortunately, I’m not doing anything special in particular like dressing up or going to any parties. But I am staying in my kitchen- which is plenty ‘special’ enough for me.

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I’ve known for a while now that I was going to make this dish for Halloween. Cinnamon rolls have been on my Cooking Bucket  List for a while, and I had a can of pumpkin that was languishing in my pantry, without very much to do. That set the perfect stage for Pumpkin Cinnamon Rolls.

It was my first time making cinnamon rolls, and I think they turned out pretty good for a beginner like moi. I walked away with a few things to keep in mind for next time: roll the dough VERY tight so the sugar filling doesn’t leak out while the dough is going through their second rise, and don’t be afraid to place them pretty close together in the pan so that they can rise higher up rather than further out.

Aside from all that, the taste is really spot on for these. For one, they make your house smell like every yummy Autumn pastry imaginable while they’re baking. The pumpkin flavor admittedly isn’t very overpowering, but I’m actually okay with that as sometimes the taste of pumpkin can be a little abrasive. I know that crystallized ginger isn’t the cheapest spice to buy, but if you can afford it I gotta strongly recommend that you don’t leave it out. It gives spiciness to the filling that balances the sweetness of the sugar, while the dried cherries give it an acidic tang. I iced my rolls almost as soon as they came out of the oven so that the icing would melt into the crevices of the dough rather than just sit on top of it in thick globs. Tastes better that way. Also, these save very well in the refrigerator; when ready to eat another one just wrap it in paper towel, sprinkle with a few drops of water then microwave for about 15-20 seconds. It’ll still taste pretty fresh.

These rolls are going to this week’s Fiesta Friday #40, hosted by Angie@TheNoviceGardener and co-hosted this week by Margy @La Petite Casserole and Jhuls @The Not So Creative Cook. See you all there.

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Halloween is one of my absolute favorite times of year, but not for the reason that you may think.

It’s not that I don’t like dressing up in costumes. I do. It’s not that I don’t like candy. I definitely do. But the arrival of Halloween marks the arrival of something infinitely more thrilling and exciting for me than costumes or sweets (and if you know me, then you know that that’s really saying something).

I look forward to October 31st because it marks the final day before I officially begin my countdown to Christmas.

Me and my twin sister are obsessed with Christmas, and as such, we try to get in our Holiday spirit as soon as is reasonably possible. I know that other people wait until Thanksgiving, but that’s way too late for me. I like the extra month to start listening to my Christmas playlist on my mp3 player and Pandora radio stations, and start planning all the wonderful goodies that I’m going to make for the 12 Days of Christmas series on Cooking Is My Sport.

Speaking of which, I am willing to take special requests for that ahead of time. I need 12 recipes for 12 Christmas goodies to post on the blog. Suggestions? Don’t be shy 😉

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Cinnamon Swirl Pumpkin Rolls

  • Servings: 9-12 rolls
  • Time: 3 hrs 25 mins. to 5 hrs 10 mins.
  • Difficulty: intermediate
  • Print

Recipe Courtesy of King Arthur Flour

Ingredients

For the Dough:

  • 1 cup canned pumpkin or squash
  • 2 large eggs
  • 2 tablespoons to 1/4 cup lukewarm water*
  • 1/4 cup soft butter
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 3/4 cups King Arthur White Whole Wheat Flour
  • 1/4 cup Baker’s Special Dry Milk or nonfat dry milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves, optional
  • 3 tablespoons brown sugar, light or dark
  • 1 1/2 teaspoons salt
  • 2 teaspoons instant yeast

For the Filling:

  • 3/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup minced, crystallized ginger
  • 1/4 cup dried cranberries or cherries

For the Glaze

  • 1 cup glazing or confectioners’ sugar
  • 1 tablespoon butter
  • 1 1/2 tablespoons milk, or enough to make a “drizzlable” glaze

Directions

1) Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you’ve made a soft, fairly smooth dough.

2) Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it’s almost doubled in bulk.

3) Turn the dough out onto a lightly greased surface. Roll it into a 14″ x 22″ rectangle; the dough will be thin.

4) Mix the cinnamon and sugar. Spread a thin layer over the dough, leaving one short edge free of filling.

5) Sprinkle with crystallized ginger or dried fruit (or both), if desired.

6) Starting with the short end that’s covered with filling, roll the dough into a log.

7) Cut the log into nine 1 ½”-thick rolls.

8) Place the rolls into a lightly greased 9″ x 9″ pan that’s at least 2″ deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.

9) Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they’re lightly browned and feel set.(Internal temp should be about 185-190 degrees F) Remove them from the oven, and set them on a rack.

10) To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar.

11) Drizzle the rolls with the warm glaze. (For a thinner layer, spread with icing almost as soon as you take them out of the oven. For a thicker icing, let them cool for about 15 minutes, then spread with icing.)