Pumpkin Sugar Cookies with Spiced Glaze

28 Oct 2014 1 Comment

by sparksfromthekitchen in Cookies, Prep-Ahead, Freeze then Cook, Snack, Sweets Tags: ,

It’s time for the next installment of What’s Baking?. This time around the theme is pumpkin or squash (appropo, no?).

I love these sugar cookies!! They’re pillowy soft and so chewy and delicious. A hint of pumpkin, a hint of spice and sugar all rolled together with a thin layer of spiced glaze.

They were very easy to make and have stayed perfect in an airtight container for a few days. I froze half of the dough so that I can make them again soon.

image

Pumpkin Sugar Cookies with Spiced Glaze

Ingredients:

Cookie:

  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup canola oil
  • 1/2 cup pumpkin puree
  • 1 cup granulated sugar, plus 1/2 cup more for topping
  • 1/2 cup confectioners sugar
  • 1/2 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 4 cups AP flour
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice

Glaze:

  • 3 cups confectioners sugar
  • 4 tbsp almond coconut milk
  • 1/4 tsp pumpkin pie spice

Instructions:

  1. Pre-heat oven to 350F.
  2. Prepare cookie shee(s) with parchment paper.
  3. In a large bowl put the butter, oil, pumpkin, and eggs. Mix until well combined and smooth.
  4. In a small bowl combine the flour, baking soda, cream of tartar, salt and pumpkin pie spice.  Whisk well to combine and break up any lumps.
  5. Add 1/4 of the dry ingredients to the wet. Mix to combine, scraping down any on the sides of the bowl. Repeat until everything’s combined.
  6. Spoon large 1 tbsp mounds of the dough onto the prepared cookie sheet, 2 inches apart.
  7. Place the additional 1/2 cup sugar on a deep plate.
  8. Using the bottom of a glass dipped in the sugar, flatten each cookie round to 1/2 inch, dipping the glass into the sugar before each cookie.
  9. Bake for 8-10  minutes. They will not brown.
  10. Cool on baking sheets for a few minutes then transfer to cooling racks with waxed paper or foil underneath.
  11. Mix the glaze. Spoon about 1 tsp over each cookie.
  12. Allow glaze to harden.

image

image

Adapted from wishesndishes.com

image

Advertisement

Chicken Curry Soup

17 Oct 2014 Leave a comment

by sparksfromthekitchen in Lunch, Main Dish, Soup, Uncategorized

I based this soup on the Curried Udon Soup in the Birthday 2014 issue of BBC Good Food.  I LOVE curry and don’t cook with it as often as I should. This is a wonderfully warming, light soup which is surprisingly filling and satisfying thanks to the chicken, shirataki noodles and tons of veggies.

I find that shirataki noodles are really great for soup because they don’t get mushy or disintegrate like regular pasta noodles and they reheat perfectly. I cook them separate initially to get rid of the moisture and incorporate a bit of sesame and curry flavor into them. I like this brand the most. If you’ve never cooked with them don’t worry-they’re easy. I’ll explain fully below.

Yummy? check

Healthy? check

Easy to make? check

image

Chicken Curry Soup

Ingredients:

  • 1 tbsp vegetable oil
  • 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
  • 1 small yellow onion, chopped small
  • 1 cup fat free low sodium chicken broth
  • 2 tbsp plus 1/2 tsp yellow curry* separated
  • 1/2 tsp sesame oil
  • 2 8oz packages Tofu Shirataki spaghetti noodles, drained, rinsed and drained again
  • 1 13.5 oz can light coconut milk
  • 1 tbsp honey
  • 2 tbsp low-sodium soy sauce
  • 1 16oz package frozen stir-fry veggies (I used Trader Joe’s)

Instructions:

  1. In a dutch oven or large pot heat the oil over medium heat. Add the chicken and cook almost completely. Add the onion and cook for a minute. Add the 2 tbsp curry powder and stir. Add the coconut milk, a bit at a time, stirring. Add the chicken broth, honey and soy sauce. Bring to a boil and cook for 5 minutes.
  2. While the soup is cooking put the sesame oil in a pan over medium/high heat. When hot add the noodles and stir for a few minutes to evaporate some moisture.  Add the remaining curry powder and continue stirring and cooking until almost dry. Remove from heat.
  3. Add the vegetables and cover and cook for another 5 minutes.
  4. Place 1/4 of the noodles into the bottom of each bowl. Ladle 1/4 of the soup over the noodles.

Note: for left overs store the noodles separately from the soup. Add the noodles before reheating.

Regarding the preparation of the noodles: they are packaged in liquid. To prepare pour the noodles into a colander and shake off as much moisture as possible.  Rinse them with clean water and drain again.  At this point you can put them aside until they’re ready to use. I find that cooking them in a pan until they’re almost dry really makes a difference.

*I used the British Curry from Teeny Tiny Spice Company of Vermont.

Rice and Beef Mexi-Skillet

15 Oct 2014 Leave a comment

by sparksfromthekitchen in Lunch, Main Dish Tags: , , ,

This one-pan meal is very delicious and very easy to make.  It’s a big mash-up of yummy–ground beef, rice and beans, spices and cheese.  You probably have most, if not everything, to make this in your pantry already.  I love weeknight dishes that I can set to simmer for a few minutes-it allows me to clean everything up while it finishes cooking.

Feel free to change the spices around to your particular taste. The recipe below gives a bit of a kick but it’s not spicy (in my opinion anyway).

This would also be great on nachos, Husband ate it rolled in a tortilla, I just ate it straight out of the bowl. Both helpings 🙂  Leftovers reheat beautifully.

 

image

Rice and Beef Mexi-Skillet

Ingredients:

  • 1 tbsp olive oil
  • 1 lb ground sirloin
  • 1/2 cup yellow onion, chopped small
  • 4 cloves garlic, grated or minced fine
  • 1 15oz can crushed tomatoes (not drained)
  • 1/2 tsp chili powder
  • 1/2 tsp ancho chili powder
  • 1 tsp Goya seasoning
  • 1 8oz box Goya Rice and Beans (not instant)
  • 1/2 cup light mexican blend shredded cheese (I used Trader Joe’s)
  • Fat free sour cream (for topping)
  • Sliced avocado (for topping)

Instructions:

  1. Heat the oil in a large deep skillet over medium/high heat. Cook the beef until nearly cooked through, drain, then add the onion and garlic, cook until onion is soft -just a few minutes.  Drain fat again if needed. Then add the tomatoes, seasoning and spices and mix to combine.  Transfer the beef to a deep plate and cover with foil to keep warm.
  2. In the same pan bring 2 cups water to a boil. Add the contents of the rice box and boil for 30 seconds.  Reduce heat to simmer and cover. Cook until rice is tender and water is absorbed-about 25 minutes. If necessary add a few extra tbsp of water to cook rice.
  3. Remove the skillet from the heat, stir in the beef and then stir in the cheese.  Let it rest for a few minutes until the cheese has melted.
  4. Garnish and serve.

Greatly adapted from Goya’s Cheeseburger Rice recipe.

 

Pumpkin Steel Cut Oatmeal

13 Oct 2014 Leave a comment

by sparksfromthekitchen in Breakfast Tags: ,

Fall is definitely here and pumpkin is out and about in all of it’s glory.  This past Sunday morning was a beautiful Long Island fall morning-chilly and crisp with the leaves just only barely beginning to change colors.  In other words the perfect morning for some delicious warming oatmeal.  Last October I posted this recipe for Maple & Brown Sugar Steel Cut oats and I used it as the basis for the oatmeal below. It’s a perfect satisfying delicious start to the day.

This isn’t a sweet or pumpkin pie like oatmeal-if you’d like it more sweet feel free to add it in, but I’m ok with just a sprinkle of brown sugar. For more of a pumpkin pie flavor add some pumpkin pie spice.  Also note: it saves and reheats wonderfully.  The recipe below makes a few cups.

sparksfromthekitchen.com pumpkin steel cut oatmeal

Pumpkin Steel Cut Oatmeal

Ingredients:

  • 2 cups water
  • 1 cup unsweetened almond milk with coconut
  • 1 cup steel cut oats
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • pinch of cinnamon (to taste)
  • 2 tsp real maple syrup
  • 2 tsp vanilla extract
  • brown sugar (for topping)
  • walnut pieces (for topping)

Instructions:

  1. In a deep sauce pan boil the water. Lower the heat to low and add the milk and oatmeal. Stir occasionally and cook for 20 minutes.
  2. In the mean time cook the pumpkin puree over medium heat in a small skillet with the cinnamon over medium heat for about 5 minutes.
  3. Add the syrup, vanilla and pumpkin puree to the oatmeal, stir and cook for another 5 minutes.
  4. Top with brown sugar and walnuts and enjoy.