Recipe Redux: Candy Corn Cookies

jackolanternSince it’s Halloween week, I thought I would pop in a day early with this week’s recipe so you have extra time to grab these ingredients if you want to make these cute little sugar cookies! While I don’t normally give you two sweet recipes in a row, I couldn’t resist a trip back to these cookies, which I originally posted in 2012.

Living in the country, we don’t get door-to-door trick or treaters; the only ones who have visited through the years were our next door neighbors and all four kids have since grown up. So when I made these, I gave bags to co-workers and friends as this recipe makes a lot because I made them the actual candy corn size, but you can always make the cookies bigger. And watch out, these are delicious and being so small, you can definitely get carried away with having “just one more!”

Aren't these adorable? And this was cookie sheet #1, so my batch definitely made more than 5 dozen cookies!

Aren’t these adorable? And this was cookie sheet #1, so my batch definitely made more than 5 dozen cookies!

Candy Corn Cookies
From PBS Food’s Fresh Taste blog, recipe by Jenna Weber

2 sticks of butter, softened
½ cups powdered sugar
1 Tablespoon vanilla
1 egg
½ teaspoon baking soda
½ teaspoon salt
3 cups flour
Red food coloring
Yellow food coloring

1. Cream together the sugar and butter until light and fluffy. Add the egg and vanilla and continue to beat until incorporated.

2. In another bowl, whisk together the flour, baking soda and salt. Add dry ingredients to the butter sugar mixture and mix until a soft dough just forms. Remove dough from mixer bowl and separate into three equal pieces (use a food scale to weigh each piece if you want to be exact!). Mix together a little bit of red and yellow food coloring to make orange and then add the orange coloring to one of the dough pieces. Make another dough piece yellow and leave the third plain.

3. Place a piece of plastic wrap or tin foil inside a loaf pan and pat down the white dough inside. Place the orange dough on top (pat down firmly) followed by the yellow dough. Remove dough from pan, wrap up in either tin foil or plastic wrap and refrigerate overnight or for at least four hours.

4. When you are ready to bake your cookies, preheat your oven to 350 degrees. Cut 1/4th inch slices down the width of the dough. Continue cutting each slice into small triangles.

5. Place triangles on a lined baking sheet (line with parchment paper) and bake for 6-8 minutes until tops are puffy and bottoms are golden.

Yield: 5 dozen tiny cookies

marthaMVK’s Endorsement of the Week: Thanksgiving-Themed Cooking Magazines
Thanksgiving is hands down my favorite holiday. Since it is a little later than usual this year, now is the time to gather together the Thanksgiving-themed magazines to see what recipes you’d like to try out for this year’s meal! There are so many out there: Cooking LightMartha Stewart Living, EatingWell, Bon Appetit. I guarantee you’ll find more recipes than you can cook for your Thanksgiving dinner!

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Speaking of Pumpkin…

The days of warmth and color are quickly becoming a memory.

The days of warmth and color are quickly becoming a memory.

Last week I talked about how everything lately is pumpkin spice flavored. So I had to bring you a recipe; I began the season with apples, and now that’s it’s crisp and dark outside, it’s time for the warmth of pumpkins!

The Eater of the House likes anything pumpkin: bread, pancakes, but his favorite is pumpkin pie. One year I said I’d make one, but in a fit of laziness, decided to make it without the crust and it became a new fall favorite! And without my beloved crust, it makes for a lot easier and healthier dessert.

The recipe, believe it or not, comes from the back of the condensed milk can! One bowl and five minutes, it takes longer for the oven to preheat than it does to actually mix it all together. I call it a pudding, because without a crust, cutting it into an actual pie slice is rather difficult. So I do my best, and put it in a serving dish. But of course, you can put it in an unbaked pie crust and serve it for Thanksgiving dessert!

unnamedPerfect Pumpkin “Pudding”
This recipe is adapted from the original Eagle Brand® recipe for Perfect Pumpkin Pie.

1 (15 ounce) can pumpkin
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. nutmeg
½ tsp. salt

1. Preheat oven to 375 degrees. Whisk all the ingredients in a mixing bowl until smooth. Pour into a greased pie pan. Cook for 40 minutes or until a knife inserted in the pudding comes out clean. Cool. Top with whipped cream.

MVK’s Endorsement of the Week: New York Times Cooking Newsletter
unnamedIf you’re like me and can’t get enough stories about food, the New York Times now has a cooking newsletter that can be delivered right to your inbox several times a week! Written by food editor, Sam Sifton, you’ll find food stories and recipes, and I’ve found it’s a great way to get inspired for dinner and other meals. For example, Sunday’s newsletter was “Cook on Sunday, be Thankful on Monday.” Who doesn’t want that? In addition, you have access to all of the recipes printed in the New York Times and you can create your own recipe box to save recipes for later instead of printing it out. A few days ago, Sifton wrote about stuffed baked potatoes and I haven’t been able to get them out of my mind. Stay tuned, I’m sure I’ll be making some soon!

To subscribe, click here.

 

Side By Side: Caramelized Cipollini Onions and Honey-Glazed Kohlrabi with Onions and Herbs

A little bit of Vermont foliage for you this morning. This was my drive home the other day!

A little bit of Vermont foliage for you this morning. This was my drive home the other day! Sometimes I am still in awe of the beauty.

One thing I don’t really pay that much attention to are sides when it comes to dinner. The main entrée is usually the star, and a simple salad or roasted veggies tend to be the quiet background. But lately I’ve been paying attention to the root and cruciferous vegetables that are still around this season. One of my latest favorites is tossing fresh broccoli with some olive oil and salt and pepper, lemon if I have it, and roasting until it is crunchy and crispy. Roasting brings out its sweetness and it is a totally new way to enjoy this tired staple. And I have two other new favorites!

ING-cipollini-onions_sql

Cipollini onions!

I went to book club recently and Mary P. brought along caramelized cipollini (chip-o-LEE-nee) onions that were simply delicious. So delicious, they made it to my grocery list immediately so I could make my own! This is simple, yet time-consuming, mainly because of the peeling and slicing of these small onions (in between tears and stinging eyes). This is my method: take a large pan, line it with olive oil, and when the oil was heated, add the onions (I had seven onions, it was about 2 cups if not more). Cook and stir at low heat for at least 30 minutes, stirring occasionally. I always add a dash of salt at the start of cooking to bring out the water in the onions to soften them. Continue to stir and keep a watchful eye so they don’t get too burned (the original 2 cups cooked down to about 1/2 cup when all was said and done). A couple dashes of balsamic vinegar at the end, and it made for a delicious accompaniment to chicken, but it would be delicious with pork, roasted vegetables, a salad topping, or even on toasted bread.

I discovered kohlrabi a couple of years ago, and normally I slice and chop and put it into salads. But this side is a whole new way to enjoy it! It was so delicious and really made me perk up and pay attention to other recipes for this vegetable. From the pop of the mustard seeds, to the warmth of the honey and smooth onions, this was a wonderful addition to Sunday chicken. Once the initial sautéing is complete, it’s just putting it in the oven for about an hour (mine actually took about 45 minutes or so) and then serve. I’m of Slavic heritage, so this was right up my food alley. Note, I completely missed the direction that the kohlrabi and onions were to be cut into wedges, I sliced everything. But I liked it that way and it didn’t affect the flavor at all. I had it for lunch the next day on its own and it was even better!

kohlrabiHoney-Glazed Kohlrabi with Onions and Herbs
This recipe originally appeared in the October 2014 issue of Cooking Light magazine.

2 teaspoons olive oil
5 small green or red kohlrabi bulbs, cut lengthwise into wedges (about 1 1/2 pounds)
1 teaspoon yellow mustard seeds
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup water
2 1/2 tablespoons honey
1 tablespoon white wine vinegar
2 teaspoons butter
1 medium sweet onion, vertically sliced into wedges
2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Preheat oven to 300°.

2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add kohlrabi to pan; cook 2 minutes or until browned, stirring occasionally. Stir in mustard seeds, salt, and pepper; cook 1 minute. Add 1/2 cup water, honey, vinegar, butter, and onion; bring mixture to a boil.

3. Cover and bake at 300° for 1 hour or until kohlrabi is tender. Uncover and remove kohlrabi from pan; place on a serving platter. Return pan to medium-high heat. Bring to a boil; cook 6 minutes or until syrupy. Drizzle kohlrabi with syrup; sprinkle evenly with chopped parsley.

pumpkinMVK’s Endorsement of the Week: Make Your Own Pumpkin Pie Spice!

It seems like everywhere I’ve turned since the beginning of September, anything and everything talks about pumpkin spice. I don’t recall this being such a big movement in the past, but it seems to have exploded. Everything from lattes to doughnuts to coffee flavors, even book sellers are getting into the market!

The Kitchen recently posted a recipe on how to make your own pumpkin pie spice instead of buying it. Making your own spice mixture is wonderful, because you have it at the ready and lasts forever if it’s in a tight glass jar. I’ve done this with savory spices and it’s wonderful to have on hand. You can get the recipe for pumpkin spice here.

It’s Soup Season! Bree’s Lentil-Tomato Soup

I've been seeing and hearing lots of Canada Geese heading south these days.

I’ve been seeing and hearing lots of Canada Geese heading south these days.

Rabbit Rabbit everyone for the first day of October! We’ve been enjoying a spell of Indian Summer for the past couple days, but before that happened, it was cool, crisp days and once the sun goes down, it starts to get fall-like and chilly. I wanted to make good hearty soup recipe for lunches and I pulled out this old favorite from Cooking Light.

First off, this makes 11 servings and it freezes great, so you can divide into smaller containers so you can pull one out for a late dinner or lunch and not have mountains sitting around. This is just a little bit of chopping, mincing, and throwing everything into the pot and letting it cook for an hour. It’s perfect for those days you want to make something healthy and delicious, but have a lot of things to do around the house, fix it and forget it! And if you cook it for more than an hour, that’s fine, you’re pureeing most of the soup, so it really doesn’t matter. Vegans and vegetarians, you can just use all water. I never know what exactly is means when you find “red pepper” in recipes, so I used 1/4 teaspoon of cayenne for a little kick. It was great!

lentil soup
Bree’s Lentil-Tomato Soup

This article first appeared in the September 2001 issue of Cooking Light magazine.

Yield: 11 servings. (serving size: 1 cup)

1 tablespoon olive oil
2 cups chopped onion
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
3 1/3 cups water
2 1/3 cups dried lentils
1/3 cup chopped fresh cilantro
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 (28-ounce) can diced tomatoes, undrained
Chopped fresh tomatoes (optional)
Cilantro sprig (optional)

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the onion; sauté for 3 minutes or until tender. Add the turmeric and the next 6 ingredients (turmeric through garlic); sauté for 1 minute. Add water and next 4 ingredients (water through diced tomatoes); bring to a boil. Reduce heat; simmer 1 hour.

2. Reserve 2 cups lentil mixture. Place half of remaining mixture in blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with chopped tomatoes and a cilantro sprig, if desired.

MVK’s Endorsement of the Week: “When the Path to Serenity Wends Past the Stove”

I find when sad things happen in my life, I gravitate to the kitchen. It’s homey and one of the most comforting rooms in the house, and for me, cooking lets me work things out in my head, even sometimes grieve. The methodical chopping, mincing, stirring, it’s rhythmical and repetitive, and sometimes I need that.

The below article appeared in the New York Times a week after September 11, 2001. I read it when it was published and have thought of it often, as the writer evoked my same feelings; when things aren’t right in your life, or the world, retreat to the kitchen and cook. I thought back to this article not too long ago after the sudden death of a close friend. The night we got the news, I retreated to the kitchen with a martini and started chopping, cooking, and just being. I couldn’t do anything, but cooking makes you feel like you are doing something, even if it’s just nourishing the people in your own home.

And for another piece of kitchen magic, I didn’t realize the lentil soup recipe was from the September 2001 issue of Cooking Light until I started to write about it. (I swear I didn’t plan this!) Just another serendipitous kitchen moment.

When the Path to Serenity Wends Past the Stove