Holiday Cookies

The holidays are really on there way now. Thanksgiving is in just two days, and so far I have not shopped or started cooking! Thankfully I am not in charge of anything big like a turkey, just sides and desserts. But I did make some holiday cookies last week! The Ginger Maple Cookies turned out soft with a subtle spice flavor that goes great with a steaming cup of coffee or hot tea. The Pumpkin Chocolate cookies are soft and more cake-like. The glaze seeps into the cookie, making them even better the second day! Here are the recipes to get you started on your holiday baking.

Pumpkin Chocolate Chip Cookies
adapted from Diana's Desserts

Ingredients

2 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 3/4 cups (15 or 16-ounce can) 100% pure pumpkin
2 large eggs
1 teaspoon vanilla extract
2 cups (12-ounce package) dark chocolate chips (can use semi-sweet)


For Vanilla Glaze:
1 cup confectioners' sugar
1 to 1 1/2 tablespoons milk
1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees.

Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and granulated sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto greased baking sheets. You may need to flatten the cookies slightly with the back of a spoon so that they bake evenly. Bake for 15 to 20 minutes or until edges are lightly browned. Let stand for 5 minutes; remove to wire racks to cool completely. Drizzle with vanilla glaze.

For Vanilla Glaze:
Combine 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.

Makes: about 4 dozen

Ginger Maple Cookies

adapted from Diana's Desserts

Ingredients

2 1/2 cups all-purpose flour
1 1/2 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
2/3 cup canola oil
1 cup firmly packed light brown sugar
1/3 cup pure maple syrup
1 whole egg, lightly beaten

cream cheese frosting (store bought...gasp!)

Directions
Preheat oven to 325 degrees. Lightly grease 2 baking sheets.

Mix together the flour, ground ginger, baking soda, cinnamon, cloves and salt. Set aside.

In a large bowl, or a stand mixer, stir together the oil, brown sugar and maple syrup until well blended. Add the egg and stir until blended. Stir in the flour mixture.

Shape the dough into 1-inch balls. Place the cookies about 1 inch apart on the prepared baking sheets.

Bake until the tops of the cookies are set and crackled, about 15 to 18 minutes. Let cookies cool on baking sheets for 5 minutes, then transfer them to wire racks to cool completely. The cookies will firm as they cool.

Frost.

Option: If you do not want to frost the cookies, you can roll them in granulated sugar before baking.

Makes: about 2 dozen

Improvisation

I am learning how to take what is already in the fridge or pantry and make it into a proper meal. I hate throwing away food, and though I do enjoy planning out meals for the week, and generally follow my plans, there are still days when all the planned meals have been made and we have not had time to grocery shop or the fridge is full of bits of this and that and it is 5 o'clock or even 8 o'clock (last night) and I am thinking, hmm...what do we have for dinner? Last night we ended up with baked potatoes and chili from a can, which my husband graciously prepared while I laid on the couch with a migrain. But, today I was determined to make a meal out of what we had on hand. I am proud to announce that I achieved my goal! I was able to prepare a delicous meal of Creamy Chicken and Shallots over pasta with green beans on the side without a recipe or a trip to the store! Here is the...erm...recipe if you can call it that.

Creamy Chicken and Shallots

Ingredients:
Two boneless, skinless chicken breasts
1 TBS butter
3 shallots
a splash of chicken broth
a splash of milk
about a cup of left over cream sauce (from Meatballs with Cream Sauce)
half a bag of pasta
Parmesan cheese
parsley

Directions:
Fill a pot most of the way with water, sprinkle in some salt and bring to a boil. Add pasta and cook according to package directions.
In a skillet, melt a tablespoon of butter. Cut chicken into bite-sized pieces and saute in the butter until no longer pink in the middle. Add chopped shallots (I kept them in pretty large pieces). Saute until shallots are soft and clear. Add cream sauce. Mix with chicken and shallots. Add chicken broth and milk as needed to create desired consistency of sauce.
Spoon chicken and sauce mixture over pasta and sprinkle with Parmesan cheese and parsley. Enjoy!

This recipe is very adaptable. Anytime you have leftover sauce of any kind really, you can cook up some pasta, saute some meat and add the sauce to make a quick and cheap meal!

Fall Is In the Air

There are red and yellow leaves all over the steps to our condo, a pumpkin and mums on the porch, and a nip in the air, all sure signs that autumn is in full swing and the holidays are around the corner. I felt very festive today and wanted to do something fun, so I turned on some Nickel Creek, pulled out my favorite fall ingredient (pumpkin of course!) and whipped up some Pumpkin and Spice and Everything Nice Muffins! These muffins are not only super delicious, they are also healthy! They make a great breakfast, afternoon snack, or after dinner treat. Since I was already in the kitchen, I made one of my hubby's favorite meals, Meatballs with Cream Sauce, smashed potatoes, and broccoli, for our date night. Though this meal is not quite as good for the heart, it is very tasty! What a fun afternoon! :) Here are the recipes:

Pumpkin and Spice and Everything Nice Muffins
Adapted from Taste of Home

1-1/4 cups all-purpose flour
1/2 cup wheat bran
2 tsp. pumpkin pie spice
1-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 can pure pumpkin (not pumpkin pie filling) - the recipe only called for 1 cup, but I didn't want half a can of pumpkin sitting in the fridge going bad, so I just added the whole can and the muffins turned out just fine!
1/2 cup plain, lowfat yogurt
1/2 cup honey
1/4 cup butter, melted
1 egg
1 tsp vanilla
1 cup finely grated carrots
1/2 cup mini semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)

Directions:
Preheat the oven to 375 degrees. Fill muffin tin with cupcake liners or spray with cooking spray.

In a medium bowel, combine flour, wheat bran, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together pumpkin, yogurt, honey, butter, egg and vanilla. Stir in carrots. Add dry ingredients to wet ingredients and stir until moistened. Fold in chocolate chips and walnuts.

Divide batter evenly among 12 muffin cups. Bake on middle oven rack for 20-22 minutes, or until toothpick inserted in center comes out clean. Cool on a wire rack.

Makes: 12 muffins

Meatballs with Cream Sauce
Recipe from Taste of Home

1 egg, lightly beaten
1/4 cup milk
2 TBS ketchup
1 tsp. Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 tsp salt
1/4 tsp pepper
1-1/2 lbs lean ground beef
3 TBS all-purpose flour

Cream Sauce:
2 TBS butter
2 TBS all-purpose flour
1/4 tsp dried thyme
salt and pepper to taste
1 can (14 ounces) chicken broth
2/3 cup heavy whipping cream
2 TBS minced fresh parsley

Directions:
In a large bowel, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2 inch balls. Roll in flour, shaking off excess. Place rack on shallow baking pan. Place meatballs 1 in. apart on rack.



Bake, uncovered, at 400 degrees for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink.


Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

Top meatballs with sauce and sprinkle with parsley.

For a healthier option: substitute ground turkey for the beef, and omit the cream sauce. The meatballs taste delicious all on their own. Serve with roasted potatoes instead.

Smashed Potatoes
Adapted from Rachael Ray

3 pounds small red potatoes, quartered
2 tablespoons butter
1/4 cup sour cream, regular or low fat
1/2 cup milk
Salt and pepper to taste
Garlic powder to taste

Directions:
Cover the potatoes in cool water in a medium saucepan. Bring the water to a boil and cook the potatoes for 10 minutes or until fork tender. Drain the potatoes, return to the hot pan and stir them over low heat to dry them out. Add the butter, sour cream and milk to the potatoes and smash with a fork to your desired consistency. Season the potatoes with salt and pepper and garlic powder.

Add scallions for added flavor. To make cheesy potatoes add shredded cheddar or Parmesan cheese.