Recipes, yay!

[kate]

I spent the late afternoon/early evening with a bunch of cool people, and we brought treats. For anyone interested, here are two awesome recipes:

Pumpkin Chocolate Chip Bread

Servings: Makes 12 servings.
Ingredients

1 3/4 cups unbleached all purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk
3/4 cup miniature semisweet chocolate chips
3/4 cup chopped walnuts

Preparation

Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan.

Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)


Lemon Ricotta Cookies

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

And that last instruction - about waiting two hours? That would be why they stuck together. I didn't do that. Whoops. Now I'll know for next time!

Comments

[kyuuketsukirui.livejournal.com]

Ooh, yum. Those both sound so good. My mom used to always make pumpkin bread for Christmas and I love it.

[kisahawklin]

I love pumpkin bread too! This was okay - but since we like the one by Great Harvest better, we're probably going to make that for next time. That recipe's here if you want to try them both.

The lemon ricotta cookies are my faves, though. I had seven today. NOM NOM NOM!

[sabrina-il.livejournal.com]

Heeeee, did y'all have fuuuuuuuuuuun? :D

[kisahawklin]

YESSSSSSSSSS! And you should plan a trip to the states around the beginning of the month and pop on down. Did I completely make up the fact that your dad is in NY? Or somewhere on the East Coast?

[sabrina-il.livejournal.com]

LOL no, you did not, my dad lives in NYC. I don't actually know if that's close to MD, but yeah, um, I would love to come hang out if (when?) I'm there again.

[kisahawklin]

I thought so! NYC is about a five hour drive (or train ride) from Baltimore. Easily doable!

[sarahq.livejournal.com]

And that last instruction - about waiting two hours? That would be why they stuck together.

Yeah, somehow, that's not really hindering me from eating the rest of them. Ain't nothing wrong with a hunk o' cookie. *licks lips*

[kisahawklin]

Well I'm glad they're not going to waste! I'll make another batch for next time and leave enough time to let them properly cool. I think we're likely to do something more along the lines of mini-muffins instead of pie, though. It seems to be more of a finger food-type gig.

[tidesong]

Hi! Question from someone who was able to enjoy the wonderful mini-muffin-ness of these tonight....

What changes need to be made to the recipe to make them as muffins? Any change in baking temperature or time, or changes to the ingredients?

Thanks! These were fantastic! :)

[kate]

No change to the ingredients or temperature, just add six or seven minutes on the cooking time.

I'm glad you liked them! :D

And based on your lovely icon, I took a peek on your profile, and wow, it's a little creepy how much we have in common. I'm a musician, originally from Wisconsin, and there were a few other things that really piqued my interest, so I'm friending you, I hope you don't mind!

[tidesong]

I don't mind at all! I'm not posting all that often right now. I should change that. Anyway, hi! :)

[st_aurafina]

Those cookies sound awesome!
*adds lemon to the shopping list*
*and ricotts*