Pumpkin Pie Thumbprint Cookies

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Sweet sugar cookie thumbprints filled with pumpkin pie filling. Consider these your portable pumpkin pie – because that’s clearly a necessity. 

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I don’t know how else to explain the origins of this recipe other than to say that I woke up with the idea in my head a few weeks ago.

I’m not saying some genius idea just came to me in my dreams…but maybe I am. I dunno. I’m going to just leave that one open to interpretation.

Just kidding — I totally had a genius idea come to me in my dreams. What I can I say? I dream about cookies more often than I would care to admit.

I actually wasn’t sure this recipe was going to work. I wasn’t sure if the ratio of cookie-to-filling would end up being right, if the filling and cookie would set at the same time, if the filling would even stay in the cookie thumbprint…there were a lot of things up in the air about these little suckers. But, after a few pans of finagling, I pulled out a pan of perfect thumbprints, with the cookie just barely cooked through – still a bit pale, even, a little like myself – and the filling just perfectly set. It made for a perfect soft cookie with just the right amount of pumpkin pie filling. A two-bite pie, if you will. Stick that pie in your pocket, take it with you wherever you go*.

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I took this batch of cookies to my personal trainer, because what good are personal trainers if you can’t feed them your excess baked goods? She took one look at the container, ripped it open and inhaled a cookie in one swift motion. That’s some cookie affirmation, right there. She then proceeded to share the cookies, because she has more self control than I do. This is why she gets the cookies.

If you’re having a crowd of family in and out of your house this week, I highly suggest making a batch of these cookies to have on hand. They’re a piece of pie cake to make, and are easier to divvy up to passing family members than an entire pie. They might even become a new Thanksgiving tradition.

*Warning: I do not actually recommend sticking these cookies in your pocket. That would be a mess. Just stick them in your pie-hole instead. xoxo

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Pumpkin Pie Thumbprint Cookies
 
Yield: 18-20 cookies
Ingredients
For the cookie dough:
  • ⅔ cup unsalted butter, softened
  • ½ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1½ cups flour
For the filling:
  • ⅓ cup + 1 tablespoon pumpkin puree
  • 1 egg white
  • 3 tablespoons sugar
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ground ginger
  • Pinch of cloves
  • 2 tablespoons evaporated milk
Instructions
Make the cookie dough:
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until fluffy, about 1 minute. Add the egg and vanilla; beat on low speed to combine. Slowly add the salt and the flour; mix on low speed until just combined.
  2. Roll the dough into 1-inch balls, placing them about 3 inches apart on parchment-lined baking sheets.
  3. Using the back of a rounded teaspoon, press the teaspoon into the top of each cookie, creating a well in the center (make sure not to press all of the way through to the baking sheet itself). Dip the teaspoon in flour or water between each cookie to make this process go a bit easier.
  4. Place the shaped and indented cookies into the refrigerator or freezer to chill for at least 1 hour. Near the end of the chilling time, preheat the oven to 375 degrees and make the filling.
Make the filling:
  1. In a medium bowl, whisk together all of the filling ingredients until well combined. When ready to bake, spoon about 1 teaspoon of filling into each of the indented cookie wells.
  2. Bake cookies for 15-18 minutes, or until cookies are just set and barely golden around the edges. Let cool on the baking sheets for about 5 minutes before moving to a cooling rack to finish cooling.

 

Cranberry Pumpkin Cornbread

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Classic cornbread with an autumn twist: tart cranberries and rich pumpkin.

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There are a few things my family is particularly serious about.

Pie is one of them. Pecan Raisin Pie, to be exact.

People singing on key would be another.

Education and the proper use of there, their and they’re (as well as to, too and two) makes the list.

Letting our pets sleep on the bed with us is definitely a must.

And then there’s cornbread.

Yes, cornbread. In case you weren’t aware, there are two kinds of cornbread in this world: southern-style cornbread, which has very little to no sugar in it, and Yankee cornbread, which is sweet. Or, as my great-grandmother would have proudly told you, the right kind of cornbread and the wrong kind of cornbread.

Can you guess which kind my Mississippi born-and-raised grandmother would call the “right kind”?

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Danish Apple Cake

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Easy Danish Apple Cake loaded with apples and pecans will be your new go-to cake recipe.

This post is sponsored by Diamond of California. All opinions are my own.

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Sometimes you find yourself in need of a dessert without much advance notice. Perhaps your spouse announces that their boss is coming over for dinner. Maybe your neighbor gets sick and you want to take them something nice. Or perchance your best friend is going through an emotional crisis and you know that you’re both going to need dessert STAT.

It is in these moments that you need a quick and easy go-to dessert. Consider this to be that dessert.

This is yet another one of my great-grandmother’s recipes. Much like the beloved refrigerator roll recipe, this recipe came from a friend who lived in town. I can see why my Ma-Ma asked for the recipe – it uses only a handful of ingredients, comes together in a snap, and is always a hit.

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Fluffy No-Knead Refrigerator Rolls

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The fluffiest dinner rolls come from the easiest, no-knead dough. It’s a dream come true!

This post is sponsored by Red Star Yeast. All opinions are, as always, 100% my own.

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I can’t even beat around the bush with this post. I have to get right to business – because the business, today, is bread. I know I just shared my Texas Roadhouse Rolls recipe with you last week, but I think you’ll forgive me for the carb overload with this recipe.

This recipe for Fluffy No-Knead Refrigerator Rolls comes from my great-grandmother’s recipe box. This recipe was originally given to my Ma-Ma by a woman named Nancy Nanovski, who lived across the street from my mother’s family when she was growing up. Nancy is known in my family for two things: this roll recipe, and her “cleaning tip” that she would give to young women who were getting married: leave the vacuum cleaner out all of the time so that if someone stops by unexpectedly, they will think they interrupted your cleaning and automatically forgive your mess.

I think Nancy and I would have been friends.

And so, in the spirit of sharing – both this recipe and the delicious rolls that it makes – I am bringing you this recipe today in partnership with Red Star Yeast and Stop Hunger Now.

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Did you know that nearly one billion people worldwide suffer from chronic hunger, and that every 10 seconds a child dies because they are severely underweight or lack essential nutrients? Because of statistics like these, and so many more, Stop Hunger Now has made it their mission to end hunger through working together. Red Star Yeast is partnering with Stop Hunger Now to share this mission and to encourage people to start working in their own communities to end hunger by baking with Red Star Yeast and sharing in their community. A portion of proceeds from Red Star Yeast purchases will go towards Stop Hunger Now to provide meals and life-saving aid to children and families around the world. It is Red Star Yeast’s goal to provide 200,000 meals annually.

To help further this mission and support this partnership, I am joining 11 other amazing bloggers to each bring you a “double batch” baking recipe, with hopes that you will bake and share in your community this fall. One of the best thing about Nancy’s Refrigerator Rolls (as they’re known in my family) is that the recipes makes a ton of rolls. Bake the rolls, then share half with someone in your community. These rolls would be perfect alongside a roast chicken, a pan of pasta, or a pot of soup, and the easy no-knead dough makes it simple for you to share a full meal with a friend or a neighbor in need. Make sure to visit the Bake & Share Pinterest Board to scope out all of the fantastic recipes.

And because Red Star Yeast loves all of my readers as much as I do, they’re giving one reader a baking prize pack so that you can start on your own bake and share recipes! One lucky reader will win a bread basket with warming stone, a signed copy of Artisan Bread in 5 Minutes a Day, and a Red Star Yeast mixing bowl, towel, dough whisk, apron, and yeast. In case you’re wondering, that’s $90 worth of baking goodies right to the door of the lucky winner! Just use the widget below to enter to win.

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Alright – Enough fooling around. Time to get to the recipe! Trust me, this one is so easy, you’ll want to make it all of the time.
5.0 from 3 reviews
Fluffy No-Knead Refrigerator Rolls
 
Prep time
Cook time
Total time
 
Yield: 16 rolls
Ingredients
  • 1 cup shortening
  • 1 teaspoon salt
  • ½ cup sugar
  • 1 cup boiling water
  • 2 packages (4½ teaspoons) Red Star PLATINUM Yeast
  • 1 cup warm water
  • 2 eggs, lightly beaten
  • 6 cups sifted flour
Instructions
  1. Dissolve shortening, salt and sugar in 1 cup of boiling water in a large mixing bowl. Mix and let cool (shortening does not need to completely melt).
  2. Dissolve yeast in 1 cup of warm water. Add to the cooled shortening mixture along with the eggs. Whisk thoroughly to combine. Stir in the flour until well combined.
  3. Top the bowl with lightly greased foil and place in the refrigerator for at least 6 hours or up to 48 hours.
  4. When ready to bake, remove dough from the refrigerator. Gently turn dough out onto a lightly floured surface and divide into 16 equal pieces. For each piece, tuck the edges under until the top of the dough is taught, like a bubble of bubble gum. Then place the roll on the floured surface, "bubble" side up, and roll it between your hands in a clockwise motion to tighten up the roll. Repeat with each dough piece.
  5. Place rolls in 2-3 greased cake pans or 1 greased 13x9-inch pan. Cover lightly and let rise for one hour.
  6. While rolls rise, preheat oven to 425 degrees. Bake rolls for 20-25 minutes, until deeply golden on top.

PS – Red Star Yeast is hosting a friendly Pinterest contest between the 12 Bake & Share participating bloggers. Visit the Bake & Share Pinterest Board and repin your favorite recipe – the blogger with the most repins on November 7 will win some big prizes! And I know you all will pin your favorite Fluffy No-Knead Refrigerator Rolls…right? 

Texas Roadhouse Rolls

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Fluffy and buttery homemade Texas Roadhouse Rolls with Cinnamon Honey Butter. Going out has just been replaced with staying in, and I think you’re gonna like it.

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I have a confession to make: it took me 4 tries to get these rolls right for you.

Let’s back up a bit – When I decided that I wanted to make a homemade version of Texas Roadhouse Rolls, I immediately knew that I wanted to adapt one of my great-grandmother’s yeast roll recipes for the project. Only, my dumb ass kept forgetting to add the water to the recipe. Emphasis on dumb.ass.

Spoiler alert: Don’t leave the water out of this recipe. It won’t work.

But, as it turned out, making the recipe 4 times was worth it in the long run. Boyfriend came home from work, popped a warm roll into his mouth, and said, “Are these Texas Roadhouse Rolls?”

#winning

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Pumpkin Sage Biscuits

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Fluffy buttermilk biscuits loaded with pumpkin and sage make for the perfect fall carb. 

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Well guys, I done diddly did it. I cracked open my first can of pumpkin for the season.

I say my “first” can and not my “only” can (which has been known to be the case in previous years) because for some reason I was feeling festive and bought two cans of pumpkin at the store. Now that I’ve used up my yearly can and have another staring at me every time I open my pantry, I have to decide what else I will make with pumpkin this year. Maybe some Pumpkin Swirl Cake or Pumpkin Cinnamon Chip Cookies. Maybe I’ll put it towards a new recipe. Maybe I’ll just eat Pumpkin Sage Biscuits until the cows come home.

Yeah, that sounds like a good plan.

I’m the Designated Biscuit Maker in my family. My sweet potato biscuit recipe is probably 97% to thank for snagging Boyfriend (although that’s another recipe and story for another time). So it seemed only fitting to adapt my favorite recipe and throw in some pumpkin for the season. I also added some dried sage and black pepper – I saw The Pioneer Woman do it once on her show (although I can’t for the life of me remember which episode), and while I couldn’t recall exactly how much she used, I just went with my gut and spiced up my biscuits as I saw fit. And I saw fit to have a good amount of dried sage and spicy black pepper. The herby sage and the mellow pumpkin balance nicely with the occasional zing when you bite into a bigger piece of black pepper.

I love it.

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