If there is a recipe for happiness, that is it. The other day, I was telling my mom that I have about 30 fall dessert recipes that I want to try. She laughed politely in a tone that insinuated that might be slightly excessive. However, by the end of the conversation, I had convinced her that not only was this perfectly reasonable -- because one has to take advantage of fall baking season as much as possible -- but also that we should try a new pie recipe for Thanksgiving this year. Usually, my mother is the one advocating for new recipes, and I am the adamant traditionalist. However, when I came across the recipe below, I new it was time for a new tradition:
And, of course, we are making the "twice as nice" version, because you can never have too much whipped cream, no matter what anyone tells you. **If you would like the PDF of the recipe, let me know.
As long as we are talking about pumpkin, here is a recent pumpkin cookie recipe I tried. I skipped the glaze but added white chocolate chips, which were a big hit at Bible study and the office.
Pumpkin Cookies from Food Network Mag 2013 Thanksgiving issue:
Beat 6 TBSP softened butter and 1 1/2 C sugar with mixer (or get a workout with a good, old-fashioned wooden spoon ;) ) until fluffy; beat in 1 C pumpkin, 1 egg, and 1 TSP vanilla. Whisk 2 C flour, 1 TSP each baking soda and cinnamon, and 1/2 TSP salt; stir into the pumpkin mixture. Drop by spoonfuls onto oiled baking sheets (or use parchment paper, like I do), and bake at 400* for 12 MIN. Cool and glaze with, 1/2 C powdered sugar + 1 TBSP milk whisked together (if I were making the glaze, I would use a little pure maple syrup, too).
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