Some Fall Recipes

Since I started this blog as an attempt to document some of the things I enjoy baking or doing I FINALLY have some yummy recipes to add. The air is starting to get crisp and it seems like summer is starting to lose its grip on the weather. I actually don't mind, the only thing that is driving me nuts is the lack of pregnancy clothes I can wear (the husband frowns upon breaking the bank to purchase a new wardrobe). Since I no longer have a coffee addiction (thank you Isagenix) I've taken to drinking a decent amount of tea, and not just any tea. The tea that I am currently in love with is called Creamy Earl Grey and it's made by this lovely little Tea shop in town called Bramble Berry Cottage (Brambleberry Cottage). I adore going there to have a little tea party with my daughter or friends and trying all the different hand mixed teas they have to offer. Next on my list to try is there brand new Autumn Grey tea (think Earl Grey the pumpkin version).

I previously told you that a couple weeks ago my family and I picked a LOT of plums from my fathers property. We ended up saving half the batch to make Plum Brandy (that's Ryan's little project that I will blog about once it's all done fermenting and has been processed) and the other half to make Plum Vanilla Crumble Bars. The bars ended up tasting fantastic. They were similar to a Lemon bar only a better balance of sweet and sour with vanilla bean hints.

 The other recipe I am going to share with you are Pumpkin Whoopie Pies with a Maple Cream Cheese filling. This is something that I make every year when fall hits. It's a favorite of my family and friends and I get the request to make them often.

 Pumpkin Whoopie Pies

Ingredients

For the pumpkin cookies:

3 cups all-purpose flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

2 tbsp. cinnamon

1 tsp. ground ginger

½ tsp. ground nutmeg

1 cup granulated sugar

1 cup dark brown sugar, firmly packed

1 cup canola oil

3 cups chilled pumpkin puree

2 large eggs

1 tsp. vanilla extract

For the maple cream cheese filling:

3 cups powdered sugar, sifted

½ cup unsalted butter, at room temperature

8 oz. cream cheese, cold

2 tbsp. maple syrup

1 tsp. vanilla extract

To make the pumpkin cookies, preheat the oven to 350° F.  Line two baking sheets with parchment paper or silicone baking mats.  In a large bowl, whisk together the flour, salt, baking soda, baking powder and spices.  Set aside.  In a separate bowl, whisk sugars and oil together.  Add the pumpkin puree and whisk to combine thoroughly.  Add the eggs and vanilla and whisk until combined.  Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.

Transfer the cookie batter to a pastry bag fitted with a large plain round tip.  Pipe small rounds of the batter onto the prepared baking sheets, about 1½-2 inches in diameter. 

Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean.  Remove from the oven and let the cookies cool on the pan for about 10 minutes.  Transfer to a wire rack to cool completely.  Repeat with remaining batter.

To make the filling, combine the butter and cream cheese in the bowl of an electric mixer.  Beat on medium-heat speed until smooth, about 1-2 minutes.  Add the powdered sugar, maple syrup and vanilla and beat until smooth.  Be careful not to overbeat the filling or it will lose structure.  Transfer the filling to a pastry bag fitted with a plain tip.

To assemble, pair the cookies up by size.  Pipe filling onto the flat side of one cookie of each pair, and sandwich together with the remaining cookie.  Refrigerate for at least 30 minutes to firm before serving.

 Recipe acquired from:  Annie's Eats

Plum Vanilla Crumble Bars

Crumble Topping

1/2 cup dark brown sugar

1/2 cup flour

1/4 almond slices, toasted

1/2 teaspoon sea salt

4 tablespoons (1/2 stick) cold butter

1 -Mix dry ingredients on medium bowl

2-Cut butter into cubes then, using a pastry cutter, cut into dry mixture until pea sized mixture is formed. Should be crumbly looking

   -Place in fridge until ready to use

Shortbread crust

1 3/4 cups flour

1/4 teaspoon salt

1 1/2 sticks of butter (3/4 cup)

1/4 cup sugar

1/4 cup confectioners sugar

1 teaspoon vanilla

1 -Preheat oven to 325 degrees.

   -Combine flour and salt in a small bowl, set aside.

   -Cream butter and both sugars together. Add vanilla and mix.

   -Slowly incorporate flour mixture until combined. 

   -Press into a greased 8 x 8 baking dish.

   -Press shortbread dough into the pan spreading evenly. Use a glass as a small rolling pin to even out if necessary.

   -Bake at 325 degrees for 15 minutes. 

Plum Filling

5-6 cups plums, pitted and sliced

1 cup water

2 cups sugar

1 teaspoon vanilla paste

   -Add plums and water to wide pan and heat through, them add sugar and vanilla paste

   -Cook over medium heat until plums begin to break down, about 30 mins

   -Let mixture cool a bit and transfer to food processor, and give it a whirl

   -Put the mixture back in the pan, and continue to cook until thick paste forms, making sure to stir constantly, it will burn if you don't stir!! Even if you think that it’s taking too long keep stirring and let it thicken up.

   -When you can scrape your spoon through the mixture and you see a trail, you're almost there. This should take about 15 minutes. (Make sure you really cook this down enough. If you don't the filling will be too runny and not hold the bar shape. You really have to get all the water out of the fruit.)

   -Once you see a thick paste form, you're done, spread over shortbread and sprinkle crumble topping on top of the plum filling layer. 

   -Bake at 325 degrees for 20 to 30 minutes, or until the toping begins to brown.

   -Remove from oven and let cool. Cut into bars to serve. Store in fridge to keep filing firm.  

Recipe acquired from: House of Brinson