Showing posts with label fall baking. Show all posts
Happy Thanksgiving!!!
Soft & Chewy Cranberry Walnut Cookies
(Adapted from King Arthur Flour)
For cookies you will need:
½ cup butter
¾ cup sugar
zest of 1 medium to large tangerine
1 teaspoon vanilla extract
¼ teaspoon baking powder
½ teaspoon salt
1 large egg
1½ cups flour
Approximately ½ cup cranberries
¼ cup walnuts
Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper.
Line two baking sheets with parchment paper.
Using a stand mixer, beat together the butter, sugar, tangerine zest, vanilla, baking powder, and salt.
Beat in the egg. The mixture may look slightly curdled which is fine. Add the flour, dried cranberries and nuts, stirring until well combined.
Drop the dough by heaping teaspoons onto the baking sheets. Using the flat bottom of a glass dipped in sugar or a spoon, flatten each cookie slightly.
Bake the cookies for 7-10 minutes, or until they’re barely set and a light golden brown around the edges. Make sure not to over bake your cookies or they will not be soft and chewy once they are cool.
Remove cookies from the oven and transfer to a wire rack to cool completely.
These cookies are perfect seasonal treats that I'm sure would have made it to the original Thanksgiving table!
We wish you and your family a very blessed and happy Thanksgiving!!
With love,
Catherine & Tammy♥
The Dynamic Duo - Pumpkin Cheesecake Squares
Pumpkin Cheesecake Squares
Adapted from Betty Crocker
Prep Time: 20 minutes
Cook Time: 20-25 minutes
For crust you will need:
1 package graham crackers
5 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ cup white sugar
For pumpkin cheesecake you will need:
1 package (8 oz) cream cheese, softened
¾ cup sugar
1 can (15 oz) pumpkin (not pumpkin pie mix)
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
3 eggs
For cream cheese icing you will need:
1 package (8 0z) cream cheese, softened
1 teaspoon vanilla extract
¼ cup white sugar
Juice of half an orange
Heat oven to 350 degrees F and prepare baking pan. In food processor, combine all ingredients for crust and blend until a fine crumb mixture has formed. Press to bottom of baking pan and bake for 15 minutes.
Using a stand mixer combine all ingredients for pumpkin cheesecake on medium speed. Pour over hot base and bake for 20-25 minutes, or until set and dry in center. Let cool completely.
In stand mixer combine ingredients needed for icing and blend until smooth. Gently spread over pumpkin cheesecake. Cut into even squares and serve. Store covered in refrigerator.
We wish everyone a beautiful Autumn season!!!
Enjoy,
Tammy♥ & Catherine
(The Dynamic Duo)