Makes 12 Servings
1 C. canned pumpkin
2 C. flour
1/4 C. cocoa powder
1 1/2 tsp. baking powder
1 tsp pumpkin pie spice
1 stick unsalted butter
1 C. sugar
1 egg
1/3 C. mini chocolate chips
2 1/4 C. vanilla bean ice cream
1. Heat oven to 350. Line a baking sheet with foil; coat with nonstick spray. Spread pumpkin onto greased foil. Bake at 350 for 20 minutes. Remove from oven and cool slightly. Coat two large baking sheets with nonstick cooking spray. Set aside.
2. In a small bowl, whisk together the flour, cocoa, baking powder and pumpkin pie spice. Set aside. In a large bowl, combine baked pumpkin, butter, and sugar. Beat with an electric mixer on medium speed until well blended. Beat in egg, then stir in flour mixture.
3. Drop batter by heaping tablespoonfuls onto prepared baking sheets. Bake at 350 for 15 minutes. Remove cookies from oven, press down with a flat-bottom glass or measuring cup. Transfer to wire racks and cool completely. Repeat with all dough.
4. Once cookies are cool, place mini chips in small bowl. Top one cookie with 3 Tbs of ice cream (on flat side of cookie). Pressthe flat side of another cookie onto ice cream. Roll edge of sandwich in chips. Repeat with all cookies and ice cream. Wrap each in plastic. Freeze at least 3 hrs or overnight.
Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts
Monday, October 18, 2010
Spiderweb Cookies
Ingredients
Cookies:
2-2/3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground allspice
3/4 cup canned solid-pack pumpkin
1/4 cup milk
1 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened
2 eggs
Icing:
3 cups confectioners' sugar
3 tablespoons light corn syrup
1/2 teaspoon vanilla
3 tablespoons plus 4 teaspoons milk
2 tablespoons unsweetened cocoa powder
Directions
Cookies: Heat oven to 350°. Coat 2 baking sheets with nonstick cooking spray. In bowl, combine flour, baking soda, salt and allspice. In small bowl, stir together the pumpkin and milk. In large bowl, beat sugar and butter until blended, 1 minute. Beat in eggs. On low speed, alternately beat in flour mixture and pumpkin mixture, ending with flour mixture.
Drop 1/4-cupfuls of dough onto prepared sheets, spacing 2 inches apart. Spread slightly with spatula.
Bake 1 sheet at a time in 350° oven 13 to 15 minutes, until toothpick inserted in centers tests clean. Remove cookies to rack to cool.
Icing: Blend confectioners sugar, corn syrup, vanilla and 3 tablespoons plus 2 teaspoons milk until smooth. Remove 1/3 cup icing to small bowl and stir in cocoa and remaining 2 teaspoons milk. Transfer chocolate icing to plastic bag; snip off corner.
Turn cookies flat-side up. Spread white icing over one cookie. Beginning in center, pipe a spiral of chocolate icing onto cookie. Starting in center of spiral, drag a knife through spiral for spiderweb pattern. Repeat with all cookies. Let stand until set.
Cookies:
2-2/3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground allspice
3/4 cup canned solid-pack pumpkin
1/4 cup milk
1 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened
2 eggs
Icing:
3 cups confectioners' sugar
3 tablespoons light corn syrup
1/2 teaspoon vanilla
3 tablespoons plus 4 teaspoons milk
2 tablespoons unsweetened cocoa powder
Directions
Cookies: Heat oven to 350°. Coat 2 baking sheets with nonstick cooking spray. In bowl, combine flour, baking soda, salt and allspice. In small bowl, stir together the pumpkin and milk. In large bowl, beat sugar and butter until blended, 1 minute. Beat in eggs. On low speed, alternately beat in flour mixture and pumpkin mixture, ending with flour mixture.
Drop 1/4-cupfuls of dough onto prepared sheets, spacing 2 inches apart. Spread slightly with spatula.
Bake 1 sheet at a time in 350° oven 13 to 15 minutes, until toothpick inserted in centers tests clean. Remove cookies to rack to cool.
Icing: Blend confectioners sugar, corn syrup, vanilla and 3 tablespoons plus 2 teaspoons milk until smooth. Remove 1/3 cup icing to small bowl and stir in cocoa and remaining 2 teaspoons milk. Transfer chocolate icing to plastic bag; snip off corner.
Turn cookies flat-side up. Spread white icing over one cookie. Beginning in center, pipe a spiral of chocolate icing onto cookie. Starting in center of spiral, drag a knife through spiral for spiderweb pattern. Repeat with all cookies. Let stand until set.
Pumpkin Buns
1 envelope active dry yeast(about 2 1/2 tsp)
1/4 cup warm water
1 tsp plus 2 tablespoon granulated sugar
2 eggs
1/4 cup(1/2 stick) butter
1 can (15 oz) solid pack pumpkin
5 1/2 cup all-purpose flour
3/4 tsp salt
Filling:
1/2 cup(1 stick) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light brown sugar
1 tablespoon cinnamon
Glaze:
2 cups confectioners' sugar
3 tablespoons milk
Sprinkle yeast over warm water in large bowl. Add 1 teaspoon of the granulated sugar; let stand until foamy, about 5 minutes. Beat in remaining 2 tablespoons sugar, the eggs, butter and pumpkin.
Gradually add 5 cups of the flour and the salt, scraping side of bowl, until soft dough forms. Turn out onto floured surface and knead remaining 1/2 cup flour into dough, adding more if sticky. Knead for 10 minutes, until smooth. Dough will be soft.
Grease a bowl; add dough. Cover with plastic wrap and place in a warm spot until doubled, about 1 1/4 hours.
Coat two 13x9x2 inch baking pans with nonstick cooking spray.
Make Filling:
Mix butter, granulated and brown sugars, and cinnamon in a bowl.
Punch down dough. Roll out half onto a lightly floured surface to form a 16x10 inch rectangle. Spread with half the filling. Starting on one long side, roll up jelly-roll fashion. Pinch seam to close. Repeat with second half of dough and filling.
Cut each log crosswise into 12 generous 1 inch pieces. Arrange 12 pieces, cut-side down, in each prepared pan. Cover with plastic wrap; let sit in a warm spot until buns double in size, about 30-45 minutes.
Heat oven to 350. Uncover pans and bake buns until they are golden brown and bubbly, 28-33 minutes.
Glaze:
Blend Confectioners' sugar and milk. Drizzle over buns(about 1/3 cup per pan) serve warm.
I made the dough on the dough setting of my bread machine, and saved much time! I highly recommend doing so. Just add wet ingredients first and yeast last.
FAMILY CIRCLE - Oct 2009
1/4 cup warm water
1 tsp plus 2 tablespoon granulated sugar
2 eggs
1/4 cup(1/2 stick) butter
1 can (15 oz) solid pack pumpkin
5 1/2 cup all-purpose flour
3/4 tsp salt
Filling:
1/2 cup(1 stick) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light brown sugar
1 tablespoon cinnamon
Glaze:
2 cups confectioners' sugar
3 tablespoons milk
Sprinkle yeast over warm water in large bowl. Add 1 teaspoon of the granulated sugar; let stand until foamy, about 5 minutes. Beat in remaining 2 tablespoons sugar, the eggs, butter and pumpkin.
Gradually add 5 cups of the flour and the salt, scraping side of bowl, until soft dough forms. Turn out onto floured surface and knead remaining 1/2 cup flour into dough, adding more if sticky. Knead for 10 minutes, until smooth. Dough will be soft.
Grease a bowl; add dough. Cover with plastic wrap and place in a warm spot until doubled, about 1 1/4 hours.
Coat two 13x9x2 inch baking pans with nonstick cooking spray.
Make Filling:
Mix butter, granulated and brown sugars, and cinnamon in a bowl.
Punch down dough. Roll out half onto a lightly floured surface to form a 16x10 inch rectangle. Spread with half the filling. Starting on one long side, roll up jelly-roll fashion. Pinch seam to close. Repeat with second half of dough and filling.
Cut each log crosswise into 12 generous 1 inch pieces. Arrange 12 pieces, cut-side down, in each prepared pan. Cover with plastic wrap; let sit in a warm spot until buns double in size, about 30-45 minutes.
Heat oven to 350. Uncover pans and bake buns until they are golden brown and bubbly, 28-33 minutes.
Glaze:
Blend Confectioners' sugar and milk. Drizzle over buns(about 1/3 cup per pan) serve warm.
I made the dough on the dough setting of my bread machine, and saved much time! I highly recommend doing so. Just add wet ingredients first and yeast last.
FAMILY CIRCLE - Oct 2009
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