The Pumpkin Shortbread Baby

Hello Sweets,

I have had a terrible weekend :(  As if it wasn't bad enough that I felt sick, but Nathan sent me a beautiful bouquet of flowers for valentines day.  No that is not the bad part, the bad part is Canpar gave a fake phone number to call the driver to ensure I get them in time O_o  Yup, a fake number!!!!!  It's a holiday Monday here in Canadia and they don't deliver on weekends, so my beautiful flowers will sit in a cold warehouse for five days.  It's hard enough to be in a long distance relationship on valentines day, but finding out that he sent me a stand in gift until we're together to celebrate and the company screwed it all up is heartbreaking.  I'll be sure to share with y'all what the bouquet looks like when it finally gets to me, at least I know the card and vase will still be intact.  I'm very fortunate that I have a thoughtful boyfriend, it just makes things harder when we're in different countries.  Well it could always be worse, he could be in Japan lol.

Since valentines day was on Friday, I did make a sweet treat but I won't be sharing that will y'all today lol.  I know I'm cruel, but I had one more recipe to get caught up so I decided to write about this one instead.  Lately I've been making a lot of pumpkin themed food, but that's only because the can is big and there are always leftovers.  When I found a recipe that included my favorite cookie, shortbread, I didn't have to look any further for what to do with the leftovers.

Pumpkin Shortbread

Ingredients

cookie

1 1/4C flour

1/2C cornstarch

1 1/2tsp pumpkin spice (I made my own as usual ;) cinnamon, nutmeg, allspice, ginger)

1/2tsp salt

3/4C butter, room temperature

3/4C powdered sugar

glaze (I opted not to use this)

2C powdered sugar

2-3Tbs milk

 

Directions:

1)  Preheat oven to 350F.  Spray 9" tart pan with nonstick cooking spray.

2)  In a bowl; whisk together flour, pumpkin spice, cornstarch, and salt.  Set aside.

 

3)  With a mixer beat the butter and powdered sugar until smooth.

 

4)  Add in pumpkin and beat until combined.

 

5)  Turn mixer to low and add in dry ingredients until just incorporated.

 

6)  Spread dough into the prepared pan, smoothing with a rubber spatula.  Bake 60-70 minutes until formed and golden brown.

 

7)  Cool in pan for 5-10 minutes, then transfer to wire rack.

 

 

8)  Mix up glaze in a bowl, stirring until there are no more lumps.  Pour on top of shortbread.  Let glaze set, slice and serve immediately.

so yummy!

 The pumpkin flavor is so very subtle and not over powering, anyone that is unsure of pumpkin will warm up to this little cookie.  My grandparents thoroughly enjoyed it, and that makes me very happy.  Since I didn't use the glaze, it's best eaten with a glass of milk because shortbread isn't a very moist type of cookie.  This is definitely a keeper for me, I love shortbread so when I find a variation of the treat, I'm sold.

So I finally finished Nathans valentine gift, but cannot share it with y'all until after I see him because as you know he is the editor of my little baby.  I want to share it with y'all so bad, but I can't so I won't lol.  All I'll say is, I think it's the perfect gift to give someone who is in a long distance relationship.  I've also have the itch to start a new painting, I do have a painting currently in progress but I really have an idea I need to get on canvas.  First I'm going to make myself some dinner, and the perfect dinner is......breakfast!!  Yup, I'm really looking forward to it lol.  Until next time....

Stay sweet,

Jennifer xoxoxo

A Little Bit of Everything

Hello Sweets,

Saturday is coming up super fast :D, thankfully Nathan will be here tomorrow to take all my last minute stress away.  I've been making daily trips to my new place, bringing over any small items that I can manage.  I even picked up a step ladder today, that way I can reach everything in my apartment without hurting myself more.  I am super excited and cannot contain it anymore!!!  The only thing that would make it better is going to be here tomorrow, until then I will just keep doing busy work.

Even though most of my groceries are now at my new place, I was smart enough to leave the basics behind.  Of course that means, baking supplies!  I cannot have people helping me move without supplying some treats, but I can't just do what I've done before lol.  Y'all know me, I've just got to try something new :)  Tonight's treat is something really unique, and something that would be perfect in the fall during harvest season.  The main ingredient is something I love working with and have done a few different recipes, can you guess what the main ingredient is?  It's pumpkin!!  I love pumpkin so much, but as you may or may not recall I do not care for pumpkin pie >_<  But what if I turned to whole pumpkin pie upside down and inside out?  That is almost what this recipe is like, but at the same time it's not lol.  How about I let y'all judge it for yourself.

Pumpkin Pie Bars

Ingredients

1 1/3C flour

3/4C sugar, divided

1/2C brown sugar

3/4C butter, cold

1C quick cooking oats, uncooked

1/2C pecans, chopped

1 pkg brick cream cheese, softened

3 eggs

1 can (19oz) pumpkin

1Tbs pumpkin pie spice (I mix my own)

 

Directions:

 1)  Preheat oven to 350F.  Line a 13"x9" pan with foil, with ends of foil extending over the sides; spray foil with cooking spray.  Mix flour, 1/4C sugar, and brown sugar in medium bowl until blended.

 

2)  Cut in butter with pasty blender or with 2 knives until mixture resembles coarse crumbs.

 

3)  Stir in oats and nuts.

 

4)  Reserve 1C oat mixture and set aside.  Press the remaining mixture into the bottom of the  prepared pan.  Bake for 15 minutes

5)  Beat cream cheese, remaining sugar, eggs, pumpkin, and spices with mixer until blended.

 

 

6)  Pour over crust; sprinkle with reserved crumb mixture.

 

 

7)  Bake for 25 minutes, cool for 10 minutes.  Use foil handles to remove dessert from the pan.  Transfer to wire rack, all to cool completely before cutting.

  

Although the name says pie in it, the only real pie part about it is the pumpkin layer.  The top is like a steussel, but the bottom taste closer to a shortbread cookie.  My nephew even gobbled it down, so it's kid approved.  If you're getting sick of having traditional pumpkin pie year in and year out, try this out for a change.  It's definitely a crowd pleaser, not to mention it's easy on the pocket book.  I want to thank Philadelphia cream cheese for the amazing recipe.

Well I am down to the final box and I couldn't be more thankful.  The worst part about this whole moving thing, like I've been saying for the last few weeks, packing is the worst!  At least Nathan will be here tomorrow, eeekkkkk I can't wait.  All I have to do is get through the next 18 hours, *tick tock* *tick tock*Until next time...

Stay sweet,

Jennifer xoxoxo

It's Beginning To Look a Lot Like Christmas....In the Kitchen

Hello Sweets,

It's almost Christmas!!!!  Are you as excited as I am?  To be perfectly honest, I wasn't a huge fan of the Christmas season (personal reasons I'd prefer not to get in to), but Nathan has changed all of that for me.  The dynamic of his family, especially around the holidays is a prime example of family love and caring for one another.  Not to mention everything is better when I am with Nathan, lol ya ya I know I'm a mushy girl but hey I wouldn't have it any other way ;)

So today was my last day of baking, for a few days anyways, but I have baked so much in the last two weeks that I have a few recipes to get me through all the Christmas celebrations, plus I will finally get to tell you all about my super cute homemade gifts!  It's been hard to keep these fun gifts from all of you, because they really are very useful and I am extremely confident that everyone that is receiving will be very happy :)  So let me share the two recipes I made last night, because they are to yummy to wait any longer!

Pecan Shortbread (via The Food Network)

Ingredients

1 1/2C butter, room temperature

1C sugar

1 Tsp vanilla extract

1 Tsp almond extract

3 1/2C all-purpose flour

1/4Tsp salt

1 1/2C pecans, diced into small pieces

 

Directions:

1)  Preheat oven to 350F.  In the bowl of an electric mixer with the paddle attachment, mix together butter and sugar until just combined.

 2)  Add the vanilla and almond extracts.

3)  In a medium bowl; sift together flour and salt, then add them to the butter and sugar mixture.

4)  Add the pecans and mix on low speed until the dough starts to come together.  Dump onto a surface dusted with flour and shape into a flat disk.  Wrap in plastic and chill for 30 minutes.

 

5)  Roll the dough 1/2" thick and cut into 2 1/2" squares with a plain or fluted cutter (or into any shape  you desire).  Place them on an ungreased cookie sheet.  Bake for 20-25 minutes, or until the edges are golden brown.  Allow to cool to room temperature and serve. 

 

Okay everyone that was just the first half, now lets get to something a little more on the festive side shall we?

White Chocolate Peppermint Drops (via The Food Network Magazine)

Ingredients

6 ounces white chocolate, chopped

1 3/4C all-purpose flour

1/2Tsp baking powder

1/4Tsp salt

1/2C butter, room temperature

1/3C sugar

1 large egg

1 Tsp vanilla extract

4Tsp heavy cream

1-2 drops peppermint extract

1 candy cane or 6 hard peppermint candies, crushed roughly

  

Directions:

1)  Position racks in the upper and lower thirds of the oven and preheat to 350F.  Line 2 baking sheets with parchment paper.  Place one-third of the white chocolate in a small microwavable bowl; microwave in 30 second intervals, stirring until melted.  Set aside to cool slightly.  Whisk the flour, baking powder, and salt in a medium bowl. (sorry for the lack of photos)

2)  Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes.

3)  Beat in the melted white chocolate until smooth, then beat in the egg and vanilla.  Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until combined.  Beat in half of the remaining chopped white chocolate. (again, sorry for the lack of photos)

4)  Roll heaping tablespoonfuls of dough into balls and arrange about 2" apart on the prepared baking sheets.

 

 5)  Bake the cookies, switching the position of the pans halfway through, until the edges are slightly golden, about 15 minutes.  Let cool for 3 minutes on the baking sheet, then transfer to a rack  to cool completely.

6)  Make the glaze:  Microwave the remaining chopped white chocolate (you can use the same bowl as before) in 30 second intervals, stirring, until melted. 

 7)  Stir in the heavy cream, and peppermint extract to taste. 

 

8)  Dip the tops of the cookies in the glaze and return to the rack.  Sprinkle with the crushed candy cane and let set, about 1 hour.

 

Well I hope you get a chance to try these delicious treats, because you won't regret it :) 

Well our Christmas celebrations start tomorrow, so I will be slightly busy but I will do my best to get some posts out to all of you (although, something tells me I'll need the break lol inside joke).  Merry Christmas faithful readers :)  Until next time..........

Stay sweet,

Jennifer xoxoxo

Come On Shortround!

Hello Sweets,

Only 3 more days until jolly old St.Nick is here :)  Have you finished all of your Christmas baking yet?  I hope that everyone has finished their shopping because I am sure the malls are CRAZY right now, lol.  Can you tell I've finished already?

So since the world didn't end (although now they're saying the 23rd, jeeze lol), as promised, I have a new Christmas baked good recipe!  One of my favorite Christmas cookies is of traditional Scottish or English descent.  Have you guessed which cookie it is yet?  Well if you guessed shortbread, you've won a new recipe lol.  Actually, everyone wins the recipe because it's just too good to not share with the world :p  Now I have this one, a traditional shortbread, and tomorrow I have a twist on the original (I wouldn't be Canuckette if I only had one).  Let us get to the goods, come on Shortround (see what I did there)!!!

Scottish Shortbread (via All Recipes website)

Ingredients

1C butter, room temperature

2C all-purpose flour

1/2C powdered sugar

1/4Tsp salt

Directions:

1)  Preheat oven to 350F, placing the racks in the first and third section of the oven.

2)  In a large mixing bowl; cream together butter and sugar.

3)  Slowly add the flour and salt, mixing well.

 

4)  Roll dough out with a rolling pin until it is 1/4" thick (sorry forgot to take a pic of the 1/4" dough).  

 5)  Cut into desired shapes using cookie cutters.  Place on cookie sheet and prick with fork.

6)  Bake for 5-8 minutes, or until sides are a light golden brown.  Let cool on cookie sheet for 1 minute, then transfer to a wire rack.

Yummy final product!

These cookies embody everything that makes a shortbread cookie, the buttery flavor, the subtle sugar, and the crisp outer edges and the soft middles.  Nathan is, again, a very very happy cookie tester, and I have almost completed the cookie tins that I am going to give to Nathans family.  I haven't baked this many Christmas cookies, ever.  I baked a whole whack before with my mom, but not this many different recipes.   I have however enjoyed it immensely, and even though I have gotten frustrated a few times, it really has cemented my passion for the kitchen.

Now don't forget to come back tomorrow and get not one, but two new recipes!  You already know that one will be a twist on the traditional shortbread, but the other will remain a secret until tomorrow to entice you back  for another awesome post lol.  Until next time...........

Stay sweet,

Jennifer xoxoxoxo