Category Archives: Uncategorized

These Are A Few Of My Favourite Things

A new project underway

Christmas M&Ms

Granny square blanket almost finished

Great seats for my favourite band

1 Comment

Filed under Uncategorized

Thanksgiving

Leave a Comment

Filed under Uncategorized

Thanksgiving

I’m in prep mode today for our Thanksgiving dinner tomorrow night. 14 guests. Two turkeys. Multiple pies. Finger, toes and everything else crossed that the turkeys are a success. Does anyone else get turkey-cooking anxiety? Do I cook one after the other or squeeze them into the oven side by side? How do I serve the first one warm when my oven is full of rolls and mac and cheese? Oh my.

The planned menu is:

turkey
mashed potato
gravy
rolls
mac and cheese
corn
beans
pineapple beans

sweet potato pie and ice cream
more dessert

Guests are bringing:

alcohol
cranberry bread
cranberry sauce
chicken wings
mexican cornbread
stuffing

Image from Crafitly Ever After

Leave a Comment

Filed under Uncategorized

Pumpkin Cookies with Brown-Butter Icing

I made these yesterday and was quite happy just to frost them, share them and leave the rest in an airtight container. No chocolate in these you see, so why would I like them? Until tonight, when I thought I ought to try just one. So I did. One turned into three. It could have quite easily turned into 10 but I popped the lid back on and covered the container. Out of sight, out of mind. Until tomorrow!

Pumpkin Cookies with Brown-Butter Icing
From Martha Stewart’s Cookies and MarthaStewart.com 

Makes about 6 dozen

FOR THE COOKIES

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons coarse salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 3/4 teaspoon ground nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2 1/4 cups packed light-brown sugar
  • 2 large eggs
  • 1 1/2 cups canned solid-pack pumpkin (14 ounces)
  • 3/4 cup evaporated milk
  • 1 teaspoon pure vanilla extract

 FOR THE ICING

  • 4 cups confectioners’ sugar, sifted
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 1/4 cup plus 1 tablespoon evaporated milk
  • 2 teaspoons pure vanilla extract

Directions

  1. Make cookies: preheat the oven to 375°F. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. Set aside.
  2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk and vanilla; mix until well blended, about 2 minutes. Add flour mixture. Mix until combined.
  3. Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
  4. Make icing: put confectioners’ sugar in a large bowl. Set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners’ sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature for up to 3 days.

Leave a Comment

Filed under Uncategorized

Kitchen Sink Cookies

Hubby declared these the best-ever batch of kitchen sink cookies. I don’t think I’ve ever received compliments from so many people on a cookie before.

Kitchen Sink Cookies
Adapted from recipe by Martha Stewart
Makes about 40

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cups old-fashioned rolled oats
1/2 cup milk chocolate chips
1 cup white chocolate chips
1 block coarsely chopped milk cooking chocolate
1 cup mini M&M’s
3/4 cup butterscotch chips

Directions

  1. Preheat oven to 175 degrees Celsius. Line baking sheets with baking paper.
  2. In a large bowl with a wooden spoon or hand mixer, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
  3. In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Stir in oats, M&M’s, butterscotch chips and chocolate.
  4. Drop heaping tablespoons of batter onto trays, about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes (10 minutes in my oven). Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.

1 Comment

Filed under Uncategorized

Carrot Cake Cookies with Cream Cheese Filling

I made carrot cake cookies today from my new Martha Stewart cookie cookbook. Yummy they are, cute they are not! They got the thumbs up from multiple taste-testers. I thought this recipe would be tricky to bake and that turned out to be the case. Some cookies spread more than others and I couldn’t quite work out a way to control it. The dough needs to be chilled before baking so I tried putting balls of dough in the freezer for a little while before baking. This seemed to help a little, but I still didn’t get consistent results. Of course, I’m a bit of a perfectionist when it comes to baking! Next time I’ll probably stick to carrot cupcakes unless specifically asked for these cookies again.

2 Comments

Filed under Uncategorized

Decisions, decisions

I sometimes wonder who is reading my blog. I know sometimes friends and family stop by but I’m not sure they read regularly. Anyway, hello to every body who reads this little blog of mine! Say hi sometime.

Today I’m trying to decide what to bake:

a) pumpkin cookies with brown-butter frosting
b) oatmeal and raisin cookies
c) carrot cake cookies with cream cheese filling

 

6 Comments

Filed under Uncategorized

Flavours of Portugal/Sabores de Portugal

Three years I’ve been blogging about my kitchen adventures. For some reason today I realised I’d never written about my good friend Tania’s cookbook! It’s called Flavours of Portugal and is written in both English and Portuguese. The book is a collection of memories, history and traditional recipes written and designed by Tania. And of course she took all the photos. So proud of you Tania!

 

Leave a Comment

Filed under Uncategorized

Baked Explorations

Baked Explorations is just as beautiful as the first Baked book. I wish every recipe had a photo though – I’m much more likely to make a recipe when I’m seduced by a picture of the final result.

Leave a Comment

Filed under Uncategorized

Making It Handmade

Making It Handmade is screening in Sydney tomorrow night – Saturday 2nd Oct. Buy your tickets here.

Leave a Comment

Filed under Uncategorized