Pumpkin Snickerdoodles

from: http://sweetpeaskitchen.com/2011/09/pumpkin-snickerdoodles/

I made these cookies for Thanksgiving and they were AMAZING...even though I burnt the bottoms of half of them! I made the dough the night before I baked them - the dough was actually not a good consistency for rolling. But, after refrigeration, it was much better. I added slightly more pumpkin pie spice to the batter and some to the topping while cutting down on the amount of cinnamon.

Ingredients:
for cookies:

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 to 1.5 teaspoons pumpkin pie spice
1 1/2 cups sugar
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree

for topping:
1/4 cup sugar

1 Tbsp ground cinnamon

1 tsp pumpkin pie spice

Directions:
Adjust the oven rack to the middle position and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
With a hand beater/mixer, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Refrigerate dough for at least 1 hour if the consistency is too runny. You could also try adding more flour but I haven't tried this personally!
Place the remaining 1/4 cup sugar, cinnamon and pumpkin pie spice for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. (NOTE: I wouldn't recommend leaving them in for more than 10 minutes. Mine somehow burnt.) Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Recipe Notes:
The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or frozen.
To freeze the cookie dough, portion into individual balls, roll in the cinnamon and sugar, and freeze on a parchment- or wax-paper-lined plate (don't let them touch or they will fuse together) until completely firm, 2 to 3 hours. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 17 to 22 minutes.

Butternut Squash Ravioli with Brown Butter Sage Sauce and Candied Walnuts

These take quite some time to make but are so worth it. Have to make at least once every fall!

INGREDIENTS:

RAVIOLI
1 butternut squash
few pinches salt, pepper, cinnamon, nutmeg
1 package wonton wrappers (I used the nasoya ones which can be found in the produce section of the grocery store near the tofu)
splash of almond milk (or any kind of milk)

BUTTER SAUCE
unsalted butter (amount depends on how much ravioli you are serving - ravioli can be frozen, sauce should be made fresh)
few pinches sage
pinch of brown sugar (optional)
pinch of black pepper
pinch of salt (if using unsalted butter - optional)

CANDIED WALNUTS
walnuts
white granulated sugar (use 1 part sugar for 2 parts of walnuts)
parchment paper

DIRECTIONS
STEP 1 - Preparing the squash
Cutting and roasting the squash can be time consuming and I recommend doing this ahead of time (you can do it the night before and store in the fridge, or even freeze). Preheat oven to 400 degrees F. To prepare the squash, cut off the top stem. Slice the squash where the skinny part meets the bulbous part. cut the now cylindrical shaped piece lengthwise. cut the bulbous part in half as well and scoop out all the seeds. You should now have 4 pieces of squash - leave the skin on for now. line a sided pan with foil and coat with olive oil. Place squash in pan, flesh-side down and place pan in the oven. Bake for 15-20 minutes then turn squash over so that it is now skin down. Bake for another 20 minutes or so or until the squash is mushy and easily pierced with a fork. Let cool fully. Once cooled, peel skin off of squash using hands and/or a knife. Put squash pieces in a bowl and use a vegetable masher to mash it (alternatively, use a food processor if you want a finer puree). Add small amount of salt, pepper, cinnamon and nutmeg and mix. Add a few splashes of almond milk until desired consistency is reached - the mixture should be thick but smooth.

STEP 2 - Making the candied walnuts
I chose this as step 2 because you can do it ahead of time, while your squash is roasting. Chop walnuts into small pieces and add to a pan. Add sugar. I used a 2 cup bag of walnuts and 1 cup of sugar, but it can be scaled as you wish. Turn heat to medium and stir constantly. The sugar will melt (all on it's own, no water required!). Keep stirring until all sugar is melted and walnuts are coated, being careful not to burn. when done, spread walnuts on a piece of parchment paper to cool. once cool, store in a tupperware container.

STEP 3 - Making the raviolis
Spread a large piece of wax paper on the (clean) counter. put a bowl of water next to it as well as your bowl of squash mixture and package of wontons. wash hands! Take out 9 wonton wrappers at a time and arrange them on the wax paper. place a small amount (about a tsp) in the middle of each wrapper. dip finger in the water and trace around the edge of the wrapper. Fold into a triangle, pressing to seal the sides. Then, using more water, fold in the sides and top. Make sure they are well sealed and that no squash is coming out. Repeat for each and continue until wonton wrappers are gone (mine made just enough to fill them). As you work and finish a batch of 9, place raviolis in the freezer.

STEP 4 - Making the sauce and plating
To make the sauce, melt butter in a saucepan. (for 2 people eating, I used a 1/2 stick butter). Using medium heat, wait for butter to bubble. After a few minutes, add a few pinches of sage. Keep allowing butter to bubble until it turns golden brown, stirring frequently. Be careful not to burn it. In the end, optionally add a pinch of brown sugar and a pinch of salt.
Meanwhile, bring a pot of water with a splash of olive oil to a boil. Add ravioli and boil for a few minutes. (If frozen, boil for a few more). Place on plate, and top with browned butter and a handful of candied walnuts.

Classic Apple Pie

taken from: http://www.bhg.com/recipe/pies/old-fashioned-apple-pie/
This is the classic applie pie recipe we would use when making pies for thanksgiving.

CRUST
ingredients
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 - 8 tablespoons cold water

directions
1. Stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened.


PIE
ingredients
6 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash ground cloves
1 tablespoon butter or margarine
Shredded cheddar cheese (optional)
Milk (optional)


directions
1. In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss until apples are coated. Set apple mixture aside.
2. Prepare Pastry for Double-Crust Pie. Divide dough in half. Form each half into a ball. On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle. Ease pastry into a 9-inch pie plate.
3. Transfer apple mixture to pastry-lined pie plate. Dot with butter or margarine. Trim pastry even with pie plate. For top crust, roll out remaining dough. Cut slits in top crust. Place top crust on the filling. Seal and flute the edge. Brush with milk, if desired.
4. To prevent overbrowning, cover the edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until the top is golden brown and apples are tender. Serve warm with cheddar cheese, if desired. Makes 6 to 8 servings.

from the test kitchen
Make Ahead Tip : Up to seven days ahead, prepare pastry; roll into rounds. Stack between waxed paper on a baking sheet. Wrap, seal, label, and freeze. Thaw at room temperature before using. Pastry also may be refrigerated for up to three days.