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Plump Pumpkin Cookies Recipe

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Plump Pumpkin Cookies

When a friend first told me of mixing pumpkin and chocolate I was horrified. How could the bright orange venerable vegetable of fall invade the deep deliciousness of dark chocolate? It just didn’t seem fair to the chocolate. But then I tried his chocolate pumpkin truffles and realized a new level of flavor combinations had emerged.

So I got thinking about other pumpkin desserts besides pie and pumpkin roll (still great). Iced Pumpkin Cookies
I found a couple Libby pumpkin cookie recipes and played around with them until the cookies came out moist and pumpkiny. I brought out a more distinct pumpkin taste by warming the canned pumpkin in a pot, an America’s Test Kitchen trick. I added raisins and white chocolate chips with a cup of dark chocolate chips to give the pumpkin cookies a richer flavor with more depth. And for even sweeter cookies, I added a vanilla glaze.
These moist pumpkin cookies are now some of my favorite fall goodies. I made some and sent them to a friend as a Thanksmas gift [Thanksgiving doesn’t get enough credit and Christmas lasts a while so we blend them together]. Of course, I we ate our share of cookies too. Plus, there was leftover pumpkin from Thanksgiving, so I had to make more!

 Pumpkin Cookies - reciperoadshow


Moist & Plump Pumpkin Cookies

Dry Goods:
2 1/4 cups all-purpose flour
1 1/2 tsps. pumpkin pie spice or 1:1 cinnamon and ginger w/pinch cloves and nutmeg
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (may reduce if using salted butter)

Wet Goods:
1 c. (2 sticks) butter
1 c. granulated sugar
1 can (15 oz.) pumpkin
2 large eggs
1 tsp. vanilla extract

Add-ins:
1 c. semi-sweet or dark chocolate chips
1/2 c. white chocolate chips
1/2 c. raisins

Recipe Directions:

1. Combine all dry ingredients in one bowl.
2. Cream butter and sugar with mixer in separate bowl until ingredients well incorporated.
3. Add eggs, vanilla, and pumpkin to mixture.
4. Gradually beat in dry ingredients into the batter.
5. Mix in chocolate chips and raisins by half cups
6. Drop by rounded something-fulls onto cookie ungreased cookie sheet and bake for 15-20 min. at 375 F.
[I hate recipes that say drop by rounded tsps. I mean who really wants tiny little cookies? Pumpkins are big and round and plump, so why shouldn’t the cookies be too?]

Glaze (optional) – Adjust to your taste/consistency
2 c. confectioner’s powdered sugar
3 1/4 Tbs milk
1 Tbs melted butter
1 tsp vanilla extract

1. Add the wet ingredients to the sugar and stir until smooth.
2. Drizzle over cookies in zig zag patterns.

Note: The glaze will make the cookies softer, so if using you may want to bake cookies a minute longer. Cool completely before glazing and refrigerate use within a day to prevent glaze from setting in.

Makes 3 dozen or more, depending on size. As Linus from Peanuts would say, “Welcome, Great Pumpkin!”

Now onto more Thanksmas.

 

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The White Stuff: How the Ghost of Mary Ann Taylor Haunts my Kitchen (Stuffed Vanilla Wafers – 1939)

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The wayback machine visits another cooking phenomenon of 1939: the Mary Lee Taylor radio show. I’d never heard of her before, but apparently it was the longest running cooking series in the U.S.  The show featured  not only cooking  lessons and tips, but also a mini soap opera drama that culminated with a helpful aphorism by Mrs. Mary Lee.

The show sounds rather comical by today’s standard. But in an age without the Internet to display the recipe, bakers needed the time to write it down. So Mary Lee repeats each ingredient. Each ingredient. Her monotonous but matronly voice reads the instruction and then pauses before beginning the cadence  again. The phrases “16 marshmallows” and  “18 vanilla wafers” still haunt my dreams.

In this episode Mary Lee offers a recipe for coconut vanilla wafers. It sounded somewhat appealing, so I tried to make it. But a historical recipes raised some issues:

  1. What were vanilla wafers at that time? Mary Lee’s instructions call for 2-inch wafers. Modern vanilla wafers are round and about one inch in diameter. Since I could not find any other types of vanilla wafers in the store, I just worked with what I had on hand: mini Vanilla Wafers.
  2. Mary Lee suggests a can of coconut for the filling or bulk coconut (but who buys coconut in bulk, unless you are making a tower of coconut macaroons?) The grocery shelf sold only bags, and those were all sweetened coconut flakes.

Other substitutions I made were 2% milk for PET whole milk (the show’s sponsor), as well as mini marshmallows for the equivalent standard marshmallows.

Despite these deviations I persisted in my quest for stuffed vanilla wafers.

Putting the filling together was not too hard. However, getting the mixture out of the double broiler and onto the wafers ended up being a blessedly sticky mess that took a while to clean up, especially after it got stuck in my hair somehow. :-s

The instructions said to spread the filling mixture evenly across the wafers. But that didn’t work too well on the rounded tops of the vanilla wafers. Turning them flat didn’t help much either since the batter just went in between the empty spots. So I decided to flip over both halves to make a cookie sandwich. wafer

Last came the tasting. The cookie seemed similar to a mild Almond joy. The shreds of sweetened coconut added texture to the smooth vanilla filling and the wafers’ crunch wrapped it all up. The moment was short-lived though. After sitting for an hour, the filling began to soak into the crackers and the coconut began to flake off too.

While sweet, the cookies lacked the full flavors of desserts today. Tastes were milder back then, maybe because ingredients like peanut butter and chocolate were not readily available. Or perhaps because desserts were not filled with supercharged chemical sweetness and preservatives we have become accustomed to enjoy.

Conclusion: Coconut vanilla wafers were pretty good for a sweet snack that night. But like Cinderella, they didn’t look so fancy the next day. With the original ingredients and measurements, I might make them again. Still, I’m not sure coconut vanilla wafers will make the holiday party list. But they were fun to try. 

Listen to Recipe

Stuffed Vanilla Wafers

From Pet Milk Kitchen

Ingredients :

2 Tbs butter
2 Tbs. flour
1/8 tsp salt
16 marshmallows
1 1/2 C. coconut
18 vanilla wafers

Directions

1. Melt over boiling water 2 Tbs butter
2. Blend in 2 Tbs flour
1/8 tsp salt (omit if salted)
3. Stir in slowly 1/2 cup Pet milk
4. Cook until thick and smooth; stirring constantly; add in 16 marshmallows
6. Continue cooking while stirring until marshmallows are melted
7. Remove from heat and fold in 1 & 1/2 c shredded coconut
Cool thoroughly
8. Cool onto 18 vanilla wafers, repeat other side w/ fat side on filling

Makes 6 Servings of  (5 each?)

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