Not-Quite-Christmas Cookies

When is the acceptable time to start playing Christmas music?  Some would say after Halloween, but others would wait until after Thanksgiving.  This debate has yet to be settled in The Cupcake Suite, and we are currently listening to periodic Nutcracker and Andrea Bocelli Christmas music.

However, I think everyone agreed that it was never too early for Christmas cookies.  These delicious peanut butter nutella cookie recipe caught my eye on foodgawker, and I was dying to make it.  As a kid, I always made these type of peanut butter cookies with my mom for Christmastime.  We would always put a hershey kiss in the middle, which was so wonderfully gooey and delicious right out of the oven.

So this recipe, for me, worked like a not-quite-christmas cookie recipe.  They were perfectly moist and peanut buttery with a hint of choclate from the nutella.  Also, they were gone within minutes of sharing them with The Cupcake Suite.

Bon Appétit,

Margaret

Autumn Veggies Soup

Veggies have not always been my favorite things.  As a little kid, I didn't like to touch anything green.  I ate carrots and occasionally green beans, but that was about it.  I have since expanded my repertoire, and my CSA farm share is just expanding it even farther.  All of the vegetables in this soup I received in the past week, fresh off the farms of upstate New York- you really can't beat that.

Also, this soup just reminds me again of all of the wonderful things about fall.  It is delicious and warming, and goes perfectly with a salad and a couple pieces of bread.  Really an all-around perfect fall lunch!  I had some the day I made it, and then saved the rest in the fridge for later in the week.  A couple minutes on the stove in a saucepan is all that it needs to reheat.

Happy fall, and Bon Appétit,

Margaret

Sweet Potato Leek Soup

Serves 4

4 small leeks

1 small onion, chopped

1 large carrot, chopped

1/2 tsp black pepper

1 tsp salt

2-3 tbs butter

2 large sweet potatoes, peeled and chopped

1/2 cup fresh chopped parsley

4 cups chicken broth

Cook onion, carrot, and leeks in butter in a large saucepan over medium heat for 8 minutes.  Add broth and sweet potatoes.  Bring to a boil and cover, simmering for 20 minutes.  Add parsley and simmer for 5 minutes uncovered.  Blend using an immersion or tabletop blender.  If the soup is too thick, add more broth 1/4 cup at a time until desired consistency is reached.  Serve immediately or store in fridge or freezer.

Autumn Apple Pie

Autumn is definitely here.  The heat in our building has turned on a couple times, the leaves are starting to change, and the apples at the farmer's market are absolutely perfect.  So there was really no way I could go much longer without making an apple pie.

This is the recipe that my mom and I always make together.  The crust is the best, flakiest pie crust I have had, and the filling is scrumptious.  My suite can attest to that- the pie was gone before anyone had time to think about a second slice.  I guess I'll just have to make another!  Anyways, here is the recipe, and if you haven't made an apple pie this fall yet, now you have no excuse not to.

Bon Appétit
Margaret

Flaky Pie Crust

Makes 2 crusts (enough for 1 apple pie)

2 1/2 cups flour

1 1/2 sticks frozen butter, cut into small cubes

4 tablespoons vegetable shortening

1/2 teaspoon salt

cold water

Blend the butter, flour, shortening and salt with a pastry fork.  Add the ice water a small bit at a time, just until the mixture sticks together to form dough.  Divide the dough into two balls, wrap each in plastic wrap, and refrigerate.

Apple Pie Filling

5 or 6 apples (3 granny smith and 3 jonathan or macintosh)

1/3 cup white sugar

1/3 cup brown sugar

pinch of salt

1 1/2 tablespoon cornstarch (or 1/4 cup flour)

1 teaspoon cinnamon

1/2 teaspoon cloves

3/4 teaspoon ground ginger

a grating of fresh nutmeg

fresh lemon juice

butter

In a large measuring cup mix together the sugars, salt, cornstarch, cinnamon, cloves, ginger, and nutmeg.  Core and peel the apples and slice them into 1/4 inch thick slices, putting them in a large bowl.  Squeeze 

1/2 of a lemon over the apple slices, and pour the sugar mixture over them, stirring well.  Let the apple mixture sit while you roll out the dough.

Assembly and Baking

Roll out the two crusts between layers of plastic wrap.  Dust the dough lightly with flour before rolling to prevent sticking.  Place the bottom crust in the pie dish, prick with a fork, and put in the freezer for a few minutes.

Roll out the top crust and cut a hole in the center to vent the pie.  Remove the bottom crust from the freezer, fill with the apple mixture, and dot with a few small pieces of butter.  Place the top crust on the pie, crimp the edges, and add additional vents with a fork.

Bake at 450° for 12-14 minutes and then lower the oven temperature to 350° and bake for another 35-45 minutes (or more) until the filling starts to bubble over.

Autumn Apples

Each week at the farmer's market, I pick up a bag full of apples.  I love trying out all the different kinds, although I can rarely remember which is which by the time I get them home.  Regardless, they are always delicious.  I decided that I really wanted to bake with one of the fantastic apples, and I was looking for something easy.  This Swedish apple cake from Cooking with Directions was the perfect solution.

I made this in 45 minutes (5 minutes to mix it up and then 40 in the oven) in between classes, and it came out wonderfully.  The "cake" is more of a fluffy sugar cookie with delicious apples placed decoratively on top.

I used a Cortland apple, which held up really well during the baking.  It was soft, but not mushy after 45 minutes.  I would also try this again with a couple Granny Smith slices to add some more variety.  It was a really wonderful and easy fall dessert to make.

Happy Autumn,
Margaret

September Soup

Along with the carrots (and many other yummy vegetables), this week I received an acorn squash in my farm share.  I had never cooked with acorn squash, so I decided I definitely wanted to soup.  I actually ended up buying another acorn squash at the farmer's market, since I needed at least two for the soup.  I adapted a couple recipes and ended up just making my own semi-original to match the ingredients I had.

The soup was especially good with some kale (also from the farm share!) baked into kale chips.  They were actually really delicious, and made a great substitute for potato chips.

Enjoy!

Margaret

Acorn Squash Soup

Serves 4-6

2 acorn squash, halved, seeds removed

1 apple, cored and chopped

2 carrots, chopped

1 onion, chopped

1 tsp cinnamon

2 3/4 cups chicken stock 

3 tablespoons olive oil

On a baking sheet, roast the acorn squash, cut side down, until soft- about 45 minutes at 400°.  Scoop out the flesh and set aside.

In a soup pot, heat olive oil over medium high heat.  Sauté carrot, apple, and onion until soft.  Season with cinnamon, salt, and pepper, and add squash.  Add chicken stock, stir, and simmer for 15 to 20 minutes (or longer).

Kale Chips

Remove stems from kale and cut into desired sizes.  Toss with a little olive oil, salt, and pepper.  Arrange in one flat layer on a baking sheet and bake for 30 minutes at 250°.

Let cool and store in an airtight container (if desired) at room temperature for 2-3 days.

Fall Carrot Cupcake

Today was the first day it has felt like fall; colder weather and a crisp breeze called for a few layers.  So naturally, I decided to bake a cupcake suited to the changing seasons.  Since I had received carrots in my farm share this week, I decided to go with carrot cupcakes.

I used a recipe that called for some cinnamon and nutmeg, but since I didn't have nutmeg I just added a bit extra cinnamon, and it worked perfectly.  These are probably my new favorite fall cupcake, the carrots are wonderfully framed with some walnuts and spices, and the cream cheese icing is just perfect on top.

Happy (almost) Fall!
Margaret

Carrot Cupcakes

Adapted from Gourmet March 1995

Makes 14-16 Cupcakes

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons cinnamon

3/4 cup vegetable oil

1 cup firmly backed light brown sugar

2 large eggs

1/2 teaspoon vanilla

1 3/4 cup carrots (about 4), peeled and shredded

1/3 cup walnuts, chopped fine, toasted lightly, and cooled

Pretheat oven to 350°.

In a bowl, whisk together flour, baking soda, salt, and cinnamon.  Set aside.  In another bowl mix oil, sugar, eggs, and vanilla.  Stir in walnuts and carrots.  Add flour mixture and stir until just combined.  Fill cupcake liners 2/3 full with batter, and bake for 18-20 minutes or until a toothpick comes out clean.

Cream Cheese Icing

6 tablespoons butter, softened

8 oz cream cheese

1 1/2 - 2 cups powdered sugar

1/2 teaspoon vanilla

Cream butter and cream cheese until light and fluffy, about 2-3 minutes.  Add powdered sugar 1/2 cup at  a time until desired sweetness.  Add vanilla and mix well.