2021 Holiday Cookies – Lemon Cornmeal, Sugar Cookies, Jam Rugelach, Chewy Pumpkin

This year, the kids and nieces and nephews were in tow to decorate cookies. I used the gingerbread cookie recipe from last year and also added a few new ones:

LEMON or ORANGE CORNMEAL COOKIES – this was per S’s request. She loves lemon desserts. The original recipe called for orange, but we went with lemon. The cornmeal adds a very nice textural component. I believe that I added lemon extract to amp the lemon flavor, which was still very faint. But it isn’t to sweet, and a nice option for breakfast of tea cookie. Rolling them this would make these cookies crispy. The dough was initially impossible to work with despite time in the fridge. I think chilling overnight is the way to go. To punch up the citrus flavor, a simple citrus icing drizzle would be very nice.

INGREDIENTS:

• 1 1/2 cups (7 1/2 ounces) flour
• 1 cup (5 ounces) cornmeal
• 2 sticks softened butter
• 1 cup (7 ounces superfine sugar) + 1 TBSP citrus zest whirled together in the food processor
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 whole egg + 1 yolk
• 2 tsp vanilla
• optional extract, maybe 1 tsp

Beat butter, sugar, zest and salt for about 3 minutes. Add eggs, vanilla and extract if using. Add the dry ingredients and knead until the dough comes together. Roll dough to 1/4″ thickness between two sheets of parchment, loosening the dough off the paper as needed to prevent sticking. Chill overnight.

Cut into shapes and bake at 375 degrees for 6-8 minutes, until just lightly browned on the edges

Consider making an easy icing using citrus juice and powdered sugar once fully cooled.

SUGAR COOKIES FOR DECORATING

I have never liked sugar cookies, but these are actually very tasty, light and crisp but sturdy enough to stand decorating. I made these pretty thin which led to the crisp consistency I like. I had plans to make a tall Christmas Tree cookie tower, but the cookies were too thin to make an impressive display. I would consider making thicker cookies if I wanted to make the tower.

INGREDIENTS

• 7 ounces superfine sugar
• 2 sticks COLD butter
• 1 egg
• 1 tsp vanilla
• 3/4 tsp salt
• 1/2 tsp vanilla
• 12 1/2 ounces flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder

In the food processor, process the sugar and butter for about 30 seconds until it’s a uniform mass. Add the wet ingredients, then pulse for about 10 seconds until a paste is formed. Add the dry ingredients and process until crumbly, about 10 seconds, then knead by hand. Roll to 1/8″ thickness between 2 sheets of parchment paper, then chill 90 minutes or freeze for 30 minutes. Bake at 300 degrees on the lower middle rack for ~14 minutes, rotating in the middle of baking.

Makes 40 2″ cookies

RUGELACH

• 7 1/2 ounces flour
• 1/4 cup sugar
• 1/4 tsp salt
• 6 ounces cold cream cheese
• 10 TBSP cold butter
• 1/4 cup sour cream
• 2/3 cups jam

Process the dry ingredients, then add cream cheese. Pulse X 5

Add butter, then pulse 5-7 times. Add the sour cream and process for 10 seconds. The dough should have clumps but them comes together. Knead the dough by hand briefly. Divide into two 4″ discs. Chill

Roll each disc into a 12 inch circle. Spread 1/3 cup jam onto each circle. Cut the circle into 16 wedges, then roll starting from the outer edge.

Place onto baking sheet and brush egg wash, sprinkle with coarse sugar

Bake at 375 degrees for 30 minutes. Be careful to remove before the jam starts to burn.

CHEWY PUPMKIN COOKIES – I was excited to try this recipe that described these cookies as chewy rather than cakey. The secret seems to be in the use of dark brown sugar. Didn’t get around to making these unfortunately.

• 2 sticks of butter, browned and cooled (about 10 minute cooking process)
• 1 1/2 cup (280 grams) dark brown sugar
• 1 egg yolk
• 3 TBSP maple syrup
• 1 tsp vanilla, maybe more
• 1/3 cup canned pumpkin puree
• 2 1/4 cups (280 grams) flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• Sugar coating: 2 TBSP brown sugar + 2 TBSP granulated sugar + 1 tsp cinnamon

Whisk butter and dark brown sugar together, then add the rest of the wet ingredients, whisking to combine Add the dry dry ingredients. Roll cookies into a ball (maybe 1 1/2 TBSP), then roll into sugar cinnamon mixture. Bake at 350 degrees until puffed and slightly underdone in the center

Pumpkin Pie v 3

This issue I’ve struggled with using the Cook’s Illustrated pumpkin pie is a pie that wouldn’t set.  I found this version that uses the concepts that I liked (blooming the spices, making a warm custard, and using fresh dairy), while making a pie with better structure.  In the recipe, I actually amped up the spices which makes it a bit more festive.

INGREDIENTS – for 1 pie

• In a small saucepan, heat the following ingredients to concentrate flavors:
• 15 oz (small can) of pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup maple syrup – optional
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• Pinch allspice

In a medium bowl, beat

• 3/4 cup heavy cream, warmed
• 1/4 cup whole milk, warmed
• 2 whole eggs + 1 egg yolk

Slowly whisk the warmed milk mixture. Avoid adding air bubbles

Pour into a blind baked pie crust and bake at 400 degrees for 10 minutes, then reduce to 350, baking for another 40-50 minutes until it is just jiggly in the middle

Turn off the oven and open the door just a crack to let the pie cool slowly. This helps reduce the cracking. Remove from oven when the pie is just above room temperature.

Pumpkin Pie v 2.0

Modifications from the original recipe  published by Cook’s Illustrated include a reduction in sugar and dairy.  The original was a bit too sweet for me and I was consistently unsuccessful at getting the pie to set.  This past Thanksgiving, I cut the milk to only 2/3 cup, and although it tasted fine, it lost that custardy texture that I loved.  The proportions listed below are hopefully a good compromise between soft, light texture and structure.  My pie often cracked as well, so I will try the oven cooling trick next time.

Combine:

• 3/4 c slightly warmed heavy cream
• 3/4 c slightly warmed milk
• 3 eggs + 2 yolks (careful not to add to too warm milk!)
• 1 tsp vanilla
• Whisk these ingredients together in a large measuring cup and set aside

In a large saucepan, add:

• 15 oz canned pumpkin (small can)
• 15 oz candied yams, drained
• 2/3 c sugar
• 1/4 c maple syrup
• 2 tsp fresh grated ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp salt
• Heat all ingredients on medium to a sputtering simmer (7 minutes).  Continue to cook till thick and shiny (another 10-15 minutes).

Place the pumpkin mixture into a food processor along with enough milk mixture to ensure that the pumpkin is thoroughly blended. Pulse till smooth.

Whisk remaining milk mixture into the pumpkin mixture (temper first!) while still warm, but not super hot.  Then press mixture though a sieve back into the measuring cup.  Pour into blind-baked shells and bake at 400 degrees X 10 minutes, then 300 degrees for 30-40 minutes till center 2 inches is still jiggly.  Thermometer should read 175 in the center of the pie.

Turn off the oven and leave the door ajar with a wooden spoon for an hour or so until the pie is only warm to the touch.  This supposedly prevents cracking.

Total amount of filling and bake time is highly dependent on how fine the sieve is!  If crust is browning too quickly, cover with foil.

This recipe can make 1 small shallow pies and one large pie.

Blind baking the pie crust.

1. Roll out the crust so there is a half in overhang.  Tuck the over hang under and crimp.  Crimping prevents the crust from sliding down the pan.
2. Dock the sides and bottom of the pan
3. Place in the freezer for about 2 hours
4. Set oven at 350 degrees
5. Cover crust with crumpled parchment paper, and fill with rice until almost the top of the crust
6. Bake for 15 minutes, then remove parchment and rice and continue to bake another 5 minutes.  Crust should be crisp but not too browned

Pumpkin Carving with Our Little Pumpkins

It’s that time of year where all of us in Southern California pretends that it feels like fall andante our autumn festivities going!  Actually, on the day we held our 2nd Annual Pumpkin Carving Party, it rain just enough to wet the ground, so pretty close to fall weather!  I was working the day of the party, so decided to keep it simple with ready-made dessert and take-out pizza.

Halloween Pumpkin Carving Party:  Sunday October 30th 4:30-6:30

Adults:  24    Kids:  16

Supplies and Set-up:

• 2 rectangled tables, 2 square tables, covered with plastic table cloth and newspaper
• 6 pumpkin carvers, plus 1 deluxe set, 3 pumpkin scrapers, 2 kids brought their own.  Would buy at least 12 total
• Stickers
• Markers
• Trash cans
• Lighter and tea lights

Food:

• 6 extra large pizzas cut into 16 pieces each
• Water, juice and beer
• Snack bowl with pretzels, popcorn, goldfish
• Cuties
• Cute pumpkin-themed desserts from TJs-macarons, chocolate mouse cake shaped as pumpkins, pumpkin-shaped chocolates, mini pumpkin pies, pumpkin chai cake (too sweet!) and cupcakes for the kids.

Pumpkin Ice Cream Sandwiches

I repurposed my pumpkin whoopee pie cookie recipe to make ice cream sandwiches for our pumpkin carving party.  The ingredients are the same, but baking time and technique is a little different:

Yields 20 sandwiches

INGREDIENTS

• 1 15oz can pumpkin puree
• 2 eggs
• 3/4 cup oil
• 2 c sugar
• 2 tsp vanilla extract
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 4 cups flour
• 4 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt

• FILLING INGREDIENTS

 

• 1/2 gallon Vanilla ice cream (won’t use the entire thing)
• 1 cup chopped nuts (optional)

INSTRUCTIONS

Preheat oven to 350 degrees

Mix dry ingredients:  flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl

In a separate large bowl,  whisk eggs and sugar together until well combine.  Slowly add oil, then pumpkin puree and vanilla.

Combine wet and dry ingredients.  Batter i be somewhat thick.  If it isn’t, let rest before forming the pies

Using a 2oz scoop,  scoop 36 round mounds evenly onto 2 pans 2 inches apart.  Bake for 7-8 minutes until light brown and just set on the bottom.  Cookies will be underdone.  Allow pies to cool, then place in the freezer between layers of parchment paper.  Freezing the cookies will allow you to spread the ice cream much more easily.

When ready to assemble, take ice cream out of the freezer and let sit at room temperature to soften.  Portion out the ice cream using a 2 oz ice cream scoop.  Press the ice cream onto the flat side of the cookie and press the top cookie onto the ice cream.  Roll the edge into the chopped nuts, if using.

Wrap each sandwich in plastic wrap and place in the freezer to set for a few hours at least.

 

Custardy Pumpkin Pie

This is simply THE best!  From Cook’s Illustrated

First made Thanksgiving 2010

Combine:

• 1 c heavy cream
• 1 c milk
• 3 eggs + 2 yolks
• 1 tsp vanilla
• Whisk these ingredients together in a large measuring cup and set aside

In a large saucepan, add:

• 15 oz canned pumpkin (small can)
• 15 oz candied yams, drained
• 3/4 c sugar
• 1/4 c maple syrup
• 2 tsp fresh grated ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp salt
• Heat all ingredients on medium to a sputtering simmer (7 minutes).  Continue to cook till thick and shiny (another 10-15 minutes).  Lumps of potato should be gone and the filling should be pretty smooth.  This will prevent excess loss of solid during straining.

Whisk milk mixture into the pumpkin mixture  in the saucepan (temper first!) while still warm, but not super hot.  Then press mixture though a sieve back into the measuring cup.  Pour into blind-baked shells and bake at 400 degrees X 10 minutes, the 300 degrees for 20-25 minutes till center 2 inches is still jiggly.

Total amount of filling and bake time is highly dependent on how fine the sieve is!  If crust is browning too quickly, cover with foil.

This recipe can make 2 small shallow pies or one large pie.

Blind baking the pie crust.

1. Roll out the crust so there is a half in overhang.  Tuck the over hang under and crimp.  Crimping prevents the crust from sliding down the pan.
2. Dock the sides and bottom of the pan
3. Place in the freezer for about 2 hours
4. Set oven at 350 degrees
5. Cover crust with crumpled parchment paper, and fill with rice until almost the top of the crust
6. Bake for 15 minutes, then remove parchment and rice and continue to bake another 5 minutes.  Crust should be crisp but not too browned

Pumpkin Whoopie Pies

Lightly spiced with cinnamon and nutmeg, enjoying this treat will inevitably get you into the fall mood when the temperatures dip and he warm fuzzy dishes of the season are enjoyed again!

Yields 18 pies

INGREDIENTS

1 15oz can pumpkin puree

2 eggs

3/4 cup oil

2 c sugar

2 tsp vanilla extract

2 tsp cinnamon

1/2 tsp nutmeg

4 cups flour

4 tsp baking powder

2 tsp baking soda

1 tsp salt

FILLING INGREDIENTS

4 oz softened cream cheese

3/4 c marshmallow fluff

1/4 tsp salt

1 tsp vanilla extract

1 1/4 c powdered sugar

INSTRUCTIONS

Preheat oven to 350 degrees

Mix dry ingredients:  flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl

In a separate large bowl,  whisk eggs and sugar together until well combine.  Slowly add oil, then pumpkin puree and vanilla.

Combine wet and dry ingredients.  Batter i be somewhat thick.  If it isn’t, let rest before forming the pies

Using a 2oz scoop,  scoop 36 round mounds evenly onto 2 pans 2 inches apart.  Bake for 10-14 minutes until golden brown and just set on the bottom.  Allow pies to cool.

Meanwhile prepare the filling.  With a hand mixer, beat the cream cheese, marshmallow fluff, salt and vanilla til smooth.  Slowly incorporate sugar to taste.  Filling should be pillowy and spreadable.

pumpkin bread/muffins-includes low sugar version

The change in the weather led to my craving for autumn flavors.  I found a recipe for pumpkin bread from a popular website with 5-stars out of 4,500 reviews!  How can more than 4,000 people be wrong?  It helps that it’s almost impossible to mess it up, and there isn’t too much technique involved.

When I went to the store, I could only find the 30oz can for pumpkin puree, so I made 2 different versions:  the original recipe and a healthier version.

INGREDENTS (ORIGINAL)                                     INGREDIENTS (HEALTHIER VERSION)
15oz pumpkin                                                              15oz pumpkin
3 1/2c flour                                                                  2 1/2c flour
2c white sugar                                                              1c white whole wheat flour
1c brown sugar                                                            1c Splenda
4 eggs                                                                          1 1/2c white sugar
2/3c water                                                                   1c brown sugar
1/2c oil                                                                        1T agave
1/2c applesauce                                                           4 eggs
2t baking soda                                                             2/3c water
1 1/2t salt                                                                    1/2c oil
1t cinnamon                                                                 1/2c applesauce
1t nutmeg                                                                     2 1/2t baking soda
1/2t cloves                                                                   1t cinnamon
1/4t ginger                                                                    1t nutmeg
1/2t cloves
1/4t ginger
1 1/2t salt

INSTRUCTIONS

1. Cream sugars and eggs till smooth
2. Then add water, pumpkin, applesauce and oil and mix until smooth
3. In a separate bowl, mix the remaining dry ingredients VERY well!
4. Add wet ingredients to dry ingredients until just combined, but should not have pockets of flour.
5. Pour into prepare containers…I was able to make a dozen muffins and a 8in square cake.  Also yield a full loaf pan plus muffins.
6. Bake at 350 until toothpick is clean
   1. Muffins took about 28 minutes
   2. Loaf took a little over an hour.  Will yield 2 loaves.
   3. Square cake took about 35 minutes

So could I tell the difference between the two versions??  Well, in terms of texture, both versions had a tender crumb and turned out moist.
The version with the Splenda was not as sweet which I didn’t mind, but it was missing that slightly crisped edges, but a small price to pay to cut the sugar by a third.

Can you tell the difference?  Low sugar version is on the right