Pumpkin Cookies with Cream Cheese Icing

Ingredients:

2 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp salt

1/2 cup butter, unsalted, softened

1 1/2 cups sugar

1 cup canned pumpkin puree

1 egg

1 tsp vanilla extract

Icing

4 oz. cream cheese, softened

1 cups powdered sugar

1 1/2 tbsp milk

1/4 cup butter, unsalted, melted

1/2 tsp vanilla extract

Directions:

Preheat oven to 350°.  In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.  In a separate bowl cream the butter and sugar using a mixer;  add pumpkin puree, egg, and vanilla and beat until mixed completely.  Add dry ingredients to creamed mixture and beat until completely combined.  Make drop cookies using a tablespoon, then bake in the oven for 15 – 20 minutes.  Meanwhile combine cream cheese, powdered sugar, milk, butter, and vanilla until a glaze-like consistency is reached (additional milk may be added to achieve desired consistency).   Spread or drizzle glaze over the cookies once they have cooled completely. 

Homemade Granny Smith Applesauce

This is my absolute favorite applesauce!  I don't and won't eat anything else.  My favorite way to eat it is warmed up on toast... yummy!!!

Ingredients:

1 (3 lb.) bag granny smith apples, peeled, cored, and quartered

4 strips of lemon peel, make strips with a vegetable peeler

Juice from 1 lemon

1 (3 inch) cinnamon stick

1/4 cup light brown sugar

1/4 cup granulated sugar, or to taste

1 cup water

1/2 tsp salt, or to taste

Directions:

Add all ingredients into a large pot, cover, and bring to a boil; lower to a simmer and cook for 20 – 30 minutes or until apples are perfectly soft and tender.  Remove from heat and take out cinnamon stick and lemon peel.  For a chunky style sauce, mash with a potato masher.  For a smooth sauce puree in a food processor to desired texture, or run through a food mill. 

This sauce is great hot or cold!  It can be refrigerated for up to 2 or 3 weeks and can be frozen for up to a year.  Trust me, it won’t last that long though!

Cheesy Garlic Biscuits

Ingredients:

2 cups all-purpose flour

4 tsp baking powder

2 tsp sugar

1/4 tsp salt

1/3 cup butter, unsalted

1/4 tsp garlic powder, or to taste

1/2 tsp old bay seasoning

2 cloves garlic, minced

1 cup shredded cheddar cheese

2/3 cup milk

Biscuit topping

4 tbsp butter, melted

1/2 tsp parsley, chopped

1 tsp garlic powder, or to taste

Salt, to taste

Directions:

Preheat oven to 400°.  In a large mixing bowl combine the flour, baking powder, sugar, and salt; cut in the butter until the mixture is a crumbly.  Add garlic powder, old bay seasoning, minced garlic, and shredded cheddar; combine into crumbly mixture.  Add the milk and combine until a soft dough forms.  Roll dough out into sheet, and cut into circles (will make about 12); place biscuits onto an ungreased cookie sheet and bake for 15 – 20 minutes.  Meanwhile, combine all ingredient for biscuit topping. Remove biscuits from oven and brush topping onto each biscuit.  Serve hot and enjoy!

If you are a fan of the Red Lobster Cheddar Bay Biscuits you'll have to give these a try.  You are going to love them!

Apple Pie

Ingredients:

1 (3 lb.) bag granny smith apples, peeled, cored, and thinly sliced

1/2 a lemon, for juice

1/4 tsp nutmeg

1/4 tsp cinnamon

1/8 tsp salt

2 tbsp all-purpose flour

1 cup sugar

2 tbsp butter, unsalted, cut into small chunks

Crust

1/3 cup milk

1 tbsp vinegar

2 cups flour

1 cup shortening

1/2 tsp salt

Directions:

In a large bowl add apples; squeeze lemon juice over top and stir to coat.  Add nutmeg, cinnamon, salt, and flour; mix until apples are thoroughly coated.  Pour in sugar and stir until well combined.  Pour mixture into pie crust, and top with the small chunks of butter.

For crust

Preheat oven to 425°.  In a small bowl blend the milk and vinegar together; set aside for 5 minutes.  In a separate (large) mixing bowl combine the flour, shortening, and salt until completely mixed; add milk mixture to flour mixture and form into a firm ball.  Cut ball in half, and roll out two separate round crusts.  Press the bottom crust into a pie dish.  Once apple mixture is put into the pie, place the top crust; cut off excess and crimp (or seal with a fork) the edges of the crust.  Make several slits into top crusts (or decorative cuts).  Bake for 15 minutes, then remove from oven and over crust edges with tin foil; resume cooking for 25 – 30 minutes longer, or until crust is a light golden brown.  Cool on a wire rack for 2 – 3 hours before eating. 

Pumpkin Bread

Ingredients:

1 (15 oz.) can pumpkin

2 cups sugar

2/3 cup butter, unsalted, softened

1/2 cup water

3 eggs

2 1/2 cups flour

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground cloves

Directions:

Heat oven to 350°.  In a large bowl, mix together pumpkin, sugar, butter, water, and eggs; beat for 1 minute until completely incorporated.  In a separate bowl mix together the flour, baking soda, salt, cinnamon, nutmeg, and ground cloves until well blended.  Slowly add flour mixture into the pumpkin mixture, and beat until completely combined.  Pour batter into a greased (or parchment paper lined) loaf pan; bake 45 – 60 minutes, or when a toothpick or knife comes out clean.   

Fall is here!  This is the time of year when comfort food and autumn favorites are a necessity to have in your cooking repertoire.  All things apple and pumpkin are a must for fall food lovers... and I've got just the recipes for you!  Just look in my fall favorites section to find all of your most loved seasonal foods, and around November be looking for my new Thanksgiving section.  I hope you find some amazing new dishes for the season!

Cauliflower Purée

Ingredients:

1 head of cauliflower

1 clove of garlic, minced

2 tbsp heavy cream

1 tsp unsalted butter

1 tbsp parmesan cheese, grated

Salt and fresh ground black pepper

1/2 tsp chives

Directions:

Clean cauliflower then cut into small florets; cook in boiling water for 10 minutes or until very soft.  Drain well!  Add cauliflower and remaining ingredients into a food processor; puree until almost smooth or to desired texture.  Season additionally and add extra butter if desired.