Pumpkin Butterscotch Cookies

Don't even think it.

It's not too late to be posting pumpkin recipes.

Actually, it's never too late.

To me, pumpkin is so yummy that it needs to be enjoyed year-round.

Forget the fact that most grocery stores only carry it during the fall and winter months.

This past year, I decided to stock up on canned pumpkin puree.

And do I regret this decision?

Not in the least.

Don't judge a book by its cover.

Let's face it, these are not the cutest cookies you will ever eat.

(Cookies just aren't usually that pretty in comparison to cakes and pies...)

But hey, their scrumptiousness make up for their lack of beauty.

Pumpkin Butterscotch Cookies
Makes about 2 dozen cookies

• 2 cups all-purpose flour
• 1½ tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 1 tsp. ground cinnamon
• 2 large eggs
• 1 cup sugar
• ½ cup vegetable or canola oil
• 1 cup pumpkin puree
• 1 tsp. vanilla extract
• 1 cup butterscotch chips

1. Preheat the oven to 325° F.  Line two baking sheets with parchment paper or lightly grease them. 
2. In a small bowl combine the flour, baking powder, baking soda, salt and cinnamon; whisk to blend.  
3. In a the bowl of an electric mixer combine the eggs and sugar.  Beat on medium-high speed until smooth and light in color, about 1 minute. 
4. Blend in the oil, pumpkin puree, and vanilla extract until well combined.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  
5. Gently fold in the butterscotch chips with a spatula.
6. Drop mounds of dough onto the prepared baking sheets, spacing them a few inches apart.  
7. Bake, rotating the sheets halfway through baking, until the tops feel set and a toothpick inserted in the center comes out dry, about 14-16 minutes.  
8. Allow to cool on the baking sheets 5-10 minutes before transferring to a wire rack to cool completely.  Sprinkle with powdered sugar, if desired.  Store in an airtight container.

Adapted from: Annie's Eats

Much love,

Sarah

would you like some pie with that?

Is Christmas truly one week away? I can't hardly believe how fast this past year has gone. It's carazy!

Well, first things first...I must apologize for being away for so long. Last week was finals week. And right after that I got surgery. Yep, the doctor cut out my tonsils and adenoids, and these past few days have been excruciating. Today is the first day that I have felt good enough to do anything. Last night I decorated the Christmas Tree and it was exhausting...who knew stringing up decorations could be such a workout?

Me--right before my Tonsillectomy. They put a hot-air blanket on me. It was so WARM and TOASTY. I loved it.
P.S.  This was my first experience with anesthesia. I felt like a zombie. I also remember feeling like I was floating up from my bed. That was pretty cool.
P.P.S.  I was going to post a picture of my throat after the surgery, but I don't want to make any of you sick. (Yeah, it's that nasty.) But if you are really curious, just check out my Facebook...it's there in all its glory.

Confession: My little brother went running last night in the snow, and I so badly wanted to go running as well. It's been about 3 days since my last run and I am starting to have running withdrawals. Pretty pathetic, I know. I miss these:

But for now I am have to stick with these: 

And this:

Ugh. I absolutely HATE Percocet. It makes me nauseous and dizzy. After throwing up and fainting for the first few days, I decided to stop taking it. Sure, I have more pain now, but I would take pain over nausea and fainting spells any day! Good riddance!

On the bright side, I decided to post something delicious today. (Haha, and NOW I post the recipes after-the-fact.)

Nonetheless, I am so hungry from not being able to eat to my heart's content (darn this stupid surgery). Plus I have wanted to post these pie recipes for a while now, so here ya go.

Maple Pumpkin Pie

Peanut Butter Cup Cookie Pie

Banana Cream Pie

Strawberry Rhubarb Pie

Sugar and Spice Apple Pie


Oh for the stars, so many pies!

Okay, well I just have to start with my absolute favorite pie in the WORLD!
Banana Cream Pie.
Nothing beats it. Nothing, I tell you.


Banana Creamy Dreamy Pie
adapted from Food.com

• 1 (9-inch) graham cracker pie shell
• 3 cups whole milk
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 3 egg yolks, slightly beaten
• 2 tablespoons butter
• 1 teaspoon vanilla
• 3 bananas

1. In a large saucepan, scald the milk.
2. In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
3. Over medium heat, stirring constantly, cook until thickened.
4. Cover and, stirring occasionally, cook for two minutes longer.
5. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
6. Cook for one minute longer, stirring constantly.
7. Remove from heat and blend in the butter and vanilla.
8. Let sit until lukewarm.
9. When ready to pour, slice 2 bananas and scatter in pie shell; pour warm mixture over bananas.
10. Let the pie cool until serving.
11. Top with homemade whipped cream and remaining banana (sliced).

Eat and die happy :)

Oh and now our next contender...the Peanut Butter Cookie Chocolate Cream Pie.

Such a mouthful.

Peanut Butter Cup Cookie Pie

For the Peanut Butter Cookie Crust (adapted from Leite's Culinaria)

• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/16 teaspoon salt (about a pinch)
• 1/4 cup packed light brown sugar
• 2 tablespoons sugar
• 4 tablespoons unsalted butter, cold, cut into 1-inch cubes
• 1/2 cup smooth peanut butter, at room temperature
• 1/2 large egg (beat the egg lightly before measuring out half of it)
• 1/4 teaspoon vanilla extract

1. In a small bowl, whisk together the flour, baking soda, and salt.
2. If using a food processor: In a food processor with the metal blade, process the sugars for several minutes or until very fine. With the motor running, add the butter cubes. Add the peanut butter and process until smooth and creamy, about 10 seconds. With the motor running, add the egg and vanilla and process until incorporated. Scrape the sides of the bowl. Add the flour mixture and pulse just until incorporated.
3. If using an electric mixer: In a mixing bowl, beat the sugars until well mixed. Add the butter (you’ll need to softened it slightly) and peanut butter and beat for several minutes on medium-high speed until very smooth and creamy. Add the egg and vanilla and beat until incorporated, scraping the sides of the bowl. Reduce sped to low and gradually beat in the flour mixture just until incorporated.
4. Scrape the dough into a bowl and refrigerate for at least 1 hour or up to overnight.
5. Press the dough evenly into a tart pan (or a pie pan--that's what I did). (It is a little more challenging, but faster and neater to roll the dough out between sheets of plastic wrap to about 1/16 to 1/8 inch thickness and 11 1/2 inches in diameter. Remove one piece of plastic, invert the dough into the tart pan, and gently ease the edge of the dough inside the pan so that the sharp top surface does not cut it off.) Use a piece of plastic wrap to gently and evenly press the dough into the pan, pressing it against the sides. If the dough softens and sticks, refrigerate it until the plastic wrap doesn’t stick. If the dough tears, simply press it together or use the scraps to press into any empty areas. Cover the tart pan with plastic wrap and refrigerate for at least 1 hour or up to 1 week. (You can wrap the unbaked crust well and freeze it for up to 3 months.)
6. Bake the tart shell in a preheated 375°F oven for 10 to 12 minutes, or until golden. It will puff at first and then settle down toward the end of baking. The sides will be soft but spring back when touched gently with a finger. Cool on a wire rack.

For the Chocolate Cream Filling (adapted from Food Network)

• 2 cups whole milk
• 1/2 cup sugar
• 1/3 cup natural cocoa powder
• 4 teaspoons cornstarch
• 3 large egg yolks
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon fine salt
• 3/4 cup whipping cream

1. Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
2. Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
3. Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
4. Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

For the rest of the pie...

• In the peanut butter cookie pie shell, place about 1 cup chopped Reese's peanut butter cups.
• Fill remainder of pie with chocolate filling.
• Garnish with chocolate shavings or peanut butter cup pieces.
• Cool until ready to serve.

This next pie is the BEST pumpkin pie, hands down. I made it last year for Thanksgiving and I couldn't resist making it again this year.
Pure maple. No added sugar.
A definite crowd-pleaser.


Pure Maple Pumpkin Pie

created by myself :)

• 1 1/2 cups pumpkin puree
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/2 teaspoon salt
• 2/3 cup real maple syrup (feel free to add in more, sweeten to your liking)
• 1 cup almond milk (you can use cow's milk, if you want)
• 2 tablespoons flour (if making a gluten-free pie, sub-in cornstarch)
• A pinch of cornstarch
• 3 eggs
• 1 (9 inch) unbaked pie shell

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together pumpkin, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, milk, flour, and cornstarch. Mix in eggs one at a time. Pour filling into unbaked pie shell.
3. Bake for 1 hour, or until center is set.

I made a "baby" pumpkin pie with the leftovers...so cute.

Have you ever had a strawberry-rhubarb pie? If not, you are missing out.

Unfortunately this time around, my classic strawberry-rhubarb pie didn't set. (I blame it on my lack of sleep...) But I am going to post the recipe anyway because it's delicious, I promise :)

Strawberry Rhubarb Pie

adapted from Food Network

• 2 (9-inch) unbaked pie crusts
• 2 1/2 cups chopped red rhubarb, fresh
• 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
• 1 1/2 cups sugar (1 1/4 cups for high altitude)
• 2 tablespoons minute tapioca
• 1 tablespoon all-purpose flour
• 1/2 teaspoon lemon zest
• 1/2 teaspoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 tablespoons butter, cubed small
• 1 egg white beaten with 1 teaspoon water
• White granulated sugar

1. Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into bottom crust. 
2. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. 
3. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and sprinkle with white (granulated) sugar. 
4. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.

Last and final pie: sugar and spice and everything nice...

Sugar and Spice Apple Pie

adapted from an assortment of recipes

• 2 (9-inch) pie crusts
• 1/2 cup butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon vanilla
• 8 Granny Smith apples - peeled, cored and sliced
• 2 egg whites
• Cinnamon-sugar

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Stir in spices and vanilla.
3. Place the bottom crust in your pan. Fill with apples, mounded slightly. Pour the sugar mixture over the apples.
4. Cover that with a lattice-style crust. Brush with egg whites and sprinkle with cinnamon-sugar.
5. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, until apples are soft.

Golden, flaky crust...nom nom nom.

My cute little nieces had their birthdays: Emma and Addie.

Oh, and two of my brothers also had their birthdays: Isaac and Lon. Not to mention, two more of my brothers have November birthdays: Stuart and Nathan. 

My parents must have been really bored in the springtime.

Chao folks, I gotta go take some pain-killers!

Questions of the Day:

Have you ever had surgery? If so, on what?

What is your favorite kind of pie? (mine is banana cream, all the way...yummm.)

Pumpkin Pear Pesto Pizza

HAPPY HALLOWEEN!

Okay, yes, Halloween is over...darn :( 

I truly love Halloween.

Costumes. Candy. Crazy people.

It doesn't get much better than that.

Halloween accomplishments this year:

• Dressed up like a leopard
• Went to parties
• Danced the night away
• Watched scary movies
• Went trick-or-treating! (you can never be too old, right?)
• Ate WAY too much candy
• And...made pumpkin pizza...oh it was divine 

I felt like it was a successful holiday.

This is me and Devin about to head out the door to go trick-or-treating.

Our conversation:

(A few days before)
Devin: "Let's go trick-or-treating on Halloween!"
Me: "Okay, that sounds like fun!"

(An hour before)

Devin: "Are you ready to go?"

Me: "Devin...I don't know...aren't we a little too old to go trick-or-treating?"

Devin: "Sarah, seriously? You can't just change your mind right before we go..."
Me: "But all these little kids keep coming to my door. I haven't seen any adults yet. And I feel bad..."

Devin: "Sarah, we are going."

Me: "Ugh..."

(After about 10 minutes of Devin and my roommate Jane convincing me to go)

Me: "Okay, fine...I'll go."

And I am so glad we went. People LOVED our costumes. Plus we got invited into someone's house to eat mouthwatering scones and hot apple cider. Yum :)

Oh, and did I mention that Devin dressed up as Moses?

Yep.

I could not stop laughing when I saw his costume. I couldn't even look at him...but in all seriousness, he looked like a stranger to me. Thank goodness he only looked this way for one night :)

Rawr.

Best friend couples! Me and my bestie Katie. And Leah and her bestie Ashley.

Okay, so this guy's costume was amazing. He dressed up like an old man AKA Mr. Rogers. He dyed his hair gray, drew wrinkles on his face, and dressed in old-school clothing. Definitely legit.

Bored Sarah = photo editing

Now onto the FOOD!

Have you ever had a pear gorgonzola pizza?

Or a butternut squash pizza?

Well if not, you are missing out.

To me, pizza is not that great.

Pros: tastes good.

Cons: greasy, too much cheese, unhealthy toppings (sorry pepperoni-lovers...)

However, pizza can taste delicious without all the bad stuff...

This pizza is proof.

First things first...roasted butternut squash with caramelized onions and rosemary.

You will think you've died and gone to heaven. Roasted veggies are my weakness. I eat them like a little kid would inhale candy. Nom nom nom.

And what better way than to serve them on a pizza?

And not to forget about another AMAZING pizza topping...pear.

Yes, you heard me. Pear, with gorgonzola cheese of course.

I had never had this combination before until Devin told me about it.

He had it a couple of times at restaurants, and loved it.

So we gave it a try. And it was...SO GOOD.

The combination of the sweet pear with the salty cheese. Perfect.

Oh, and don't forget the pesto!

Get in my belly...

Devin showing off his pizza dough tossing skills.

Show-off :)

 Flattening pizza dough my way.

 Ummm...

We decided to eat on the floor. Cute, right?

Confession: I only have one chair in my house...hence why we sat on sofa cushions.

Let's just pretend that we made the decision to sit on the floor ourselves :)

The wonderful pumpkin we carved.

A bit gruesome, I admit.

Ahhh!!

Classic Pizza Crust

• 1 tablespoon active dry yeast
• 1 teaspoon brown sugar
• 1 1/2 cups warm water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 1/2 cups all-purpose flour

Directions

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F. If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Whole Wheat Pizza Crust

• 1 tablespoon active dry yeast
• 1 teaspoon brown sugar
• 1 1/2 cups warm water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 cups whole wheat flour
• 1 1/2 cups white-wheat flour

Directions

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the white-wheat flour until dough starts to come together. Tip dough out onto a surface floured with the remaining white-wheat flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 15 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Basil Pesto

• 2 cups fresh basil leaves, packed (or 1 cup fresh basil leaves and 1 cup fresh spinach leaves)
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

Directions

1. Combine the basil/spinach in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Pumpkin Pizza (Butternut Squash Pizza)

• 1 cup thinly sliced onion
• 1/2 butternut squash - peeled, seeded, and thinly sliced
• 1 teaspoon chopped fresh rosemary
• salt and black pepper to taste
• 3 tablespoons olive oil, divided
• Pizza crust dough
• Pesto (or marinara)
• Mozzarella and Parmesan cheese

Directions

1. Preheat oven to 400 degrees F. Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3. Increase oven temperature to 425 degrees F. 
4. Spread pesto or marinara over the pizza dough (I like to spread half of the dough with pesto and the other half with marinara). Cover with Mozzarelle cheese (however much you like). Distribute squash mixture over the cheese. Sprinkle with Parmesan cheese.
5. Bake for 15 to 20 minutes, until the crust is firm.

Pear Gorgonzola Pizza

• 4 ounces sliced provolone cheese (or swiss cheese)
• 1 Bosc pear, thinly sliced
• 2 ounces chopped walnuts
• 2 1/2 ounces Gorgonzola cheese, crumbled
• Fresh basil
• Pizza crust dough
• Pesto (optional)

Directions

1. Preheat oven to 425 degrees F.
2. Place pizza crust dough on a medium baking sheet. Layer with Provolone (or swiss) cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
3. Add fresh basil, if desired.
4. Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned.