Pumpkin Cookies from NYTimes

 

Yield:2½ dozen

• 1½cups/192 grams all-purpose flour
• 2teaspoons ground ginger
• 1½teaspoon ground cinnamon
• ½teaspoon ground nutmeg
• ½teaspoon baking powder
• ½teaspoon baking soda
• ½teaspoon kosher salt
• 8tablespoons/113 grams unsalted butter, at room temperature
• 1cup/220 grams packed light or dark brown sugar
• 1large egg, at room temperature
• ¾cup/167 grams pumpkin purée
• 1teaspoon vanilla extract
• Sanding sugar, for sprinkling (optional)

INGREDIENTS

Yield:2½ dozen

• 1½cups/192 grams all-purpose flour
• 2teaspoons ground ginger
• 1½teaspoon ground cinnamon
• ½teaspoon ground nutmeg
• ½teaspoon baking powder
• ½teaspoon baking soda
• ½teaspoon kosher salt
• 8tablespoons/113 grams unsalted butter, at room temperature
• 1cup/220 grams packed light or dark brown sugar
• 1large egg, at room temperature
• ¾cup/167 grams pumpkin purée
• 1teaspoon vanilla extract
• Sanding sugar, for sprinkling (optional)

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Ingredient Substitution Guide

PREPARATION

1. Step 1

   Heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.

2. Step 2

   In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda and kosher salt.

3. Step 3

   In a large bowl, with an electric mixer on medium, beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg, the pumpkin purée and vanilla extract until blended.

4. Step 4

   Add the flour mixture to the pumpkin mixture and beat just until combined.

5. Step 5

   Scoop the batter into 2-tablespoon scoops, at least 1 inch apart, onto the prepared sheets. Sprinkle with sanding sugar. Bake one sheet at time until the cookies are puffed, set and spring back when gently pressed in the center, about 12 minutes. Repeat with the second sheet.

6. Step 6

   Transfer the cookies to a rack to cool completely.
   

   
   

   
   

Cherry Crisp

 For the Cherry Filling:

• 1 pound frozen cherries, pitted
• 1/4 cup granulated sugar (adjust according to taste)
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract

For the Crisp Topping:

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, softened

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish (an 8x8 inch dish works well) with butter or cooking spray.

2. In a mixing bowl, combine the frozen cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until the cherries are evenly coated.

3. Transfer the cherry mixture to the greased baking dish, spreading it out evenly.

4. In another mixing bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt for the crisp topping. Stir until well mixed.

5. Add the softened butter to the dry mixture and use a fork or your fingers to mix until it resembles coarse crumbs and everything is evenly incorporated.

6. Sprinkle the crisp topping evenly over the cherry mixture in the baking dish.

7. Bake in the preheated oven for 30-35 minutes, or until the cherry filling is bubbling and the crisp topping is golden brown and crispy.

8. Remove from the oven and let it cool for a few minutes before serving.

9. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Enjoy your delicious cherry crisp!

Oven Roasted Cauliflower Recipe

I got this recipe from https://natashaskitchen.com/roasted-cauliflower/

The most delicious oven-roasted cauliflower recipe that will become your go-to side dish. Cauliflower florets drizzled in oil and butter and seasoned to perfection.

Ingredients

1 medium cauliflower, sliced in small florets, or 1/2" thick steaks

2 Tbsp olive oil

2 Tbsp unsalted butter, melted

½ tsp garlic powder

½ tsp salt, or to taste

¼ tsp ground paprika

¼ tsp ground black pepper, or to taste

Instructions

• Preheat the oven to 425˚F and line a baking sheet with parchment paper.
• Slice the head of cauliflower into 1/2" thick steaks, breaking up wedges into even, bite-sized pieces.
• Add the cauliflower to the center of the baking sheet. Drizzle with the oil and melted butter and toss to combine.
• In a small bowl, combine garlic powder, salt, paprika, and pepper for the seasoning. Sprinkle onto caulliflower and toss to evenly coat. 
• Spread the cauliflower evenly on the baking sheet and bake at 425˚F for 15-20 minutes, until cauliflower reaches desired crispiness.

Vegan Chocolate Cake

Description:

Yummy, moist chocolate cake made without using milk or eggs. The recipe below makes one 9-inch cake or 8 cupcakes (bake only about 15 minutes for cupcakes). I doubled the recipe (for both the cake and the frosting) to make a two layer cake. 

Ingredients:
Cake 
* 1-1/2 cups unbleached flour
* 3/4 cup sugar or other sweetener
* 1/2 tsp. Salt
* 1 tsp. Baking soda
* 3 tablespoons cocoa powder
* 1 tsp. vanilla
* 1/3 cup vegetable oil
* 1 tablespoon vinegar
* 1 cup cold water 

Frosting
* 2 tablespoon softened margarine (Earth Balance)
* 1-1/3 cups powdered sugar
* 1/3 cup cocoa
* 1/2 teaspoon vanilla
* 2-4 tablespoons water 

Directions:
Cake
Preheat the oven to 350 degrees. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl and stir with a fork until mixed. Make a well in the center and add the vanilla, oil, vinegar, and water. Stir with a fork until well mixed. Pour into a 9x9-inch baking dish (or cupcake pan), and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean.

Cool completely, then frost with Chocolate Cream Frosting 

Frosting
Cream the margarine in a small bowl then add the sugar, cocoa, vanilla, and enough water to make a thick but spreadable frosting.

Tomato, kale, and goat cheese frittata with basil pistou

This is from a recipe that came with one of my sun basket meals. It was really delicious!!

For 2 servings

• 1 organic red onion
• 5 ounces organic baby kale or other leafy greens
• 4 eggs
• 1 teaspoon red chile flakes (optional)
• ¼ pound organic grape or cherry tomatoes
• ½ cup crumbled goat cheese
• Sunbasket basil pistou (extra virgin olive oil - basil - Parmesan - garlic)

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the onion

• Peel and thinly slice the onion. Set aside ¼ cup (½ cup) for the salad. 

In a medium (large) frying pan over medium-high heat, warm 1 to 2 tablespoons butter or oil (from your pantry) until hot but not smoking. Add all except ¼ cup (½ cup) onion, season with salt and pepper, and cook, stirring occasionally, until the onion is softened and starting to caramelize, 4 to 5 minutes. Meanwhile, prepare the remaining frittata ingredients. 

2

Prep the remaining frittata ingredients; cook the frittata

• Set aside half the kale for the salad.
• Crack the eggs into a medium bowl; add 2 tablespoons (¼ cup) milk or cream (from your pantry) or water and as many chile flakes as you like. Season with salt and pepper. Using a fork or whisk, lightly beat until just blended.

To the pan with the onion, stir in the tomatoes and half the kale, season with salt and pepper, and cook over medium heat until the kale is slightly wilted, 1 to 2 minutes. 

Spread the vegetables evenly over the bottom of the pan. Pour the eggs on top and sprinkle with the goat cheese. Reduce the heat to medium-low, cover, and cook without stirring until the eggs are set and the tomatoes have burst, 8 to 10 minutes. Remove from the heat and let cool for 5 minutes. Slide the frittata onto a cutting board and cut into 4 equal wedges. While the frittata is cooking and cooling, prepare the pistou and salad. 

3

Finish the pistou; make the kale salad

In a small bowl, stir together the basil pistou and 2 tablespoons (¼ cup) oil. Season to taste with salt and pepper. Transfer half the pistou to a large bowl; set aside the remaining pistou for garnish. 

To the large bowl, add the remaining kale and sliced onion and toss to combine; season to taste with salt and pepper.

Serve

Transfer the frittata wedges to individual plates and top with the kale salad. Garnish with the remaining pistou and serve.

Kewpie Mayonnaise Substitute

 I made the second one and it was SO delicious! I go the recipe from: https://www.allrecipes.com/article/what-is-kewpie-mayonnaise/

Kewpie Mayonnaise Substitute 

There are a few ways you can create a Kewpie mayonnaise substitute: you can either make a shortcut version using American mayonnaise, such as Hellman's, or make an MSG-free Kewpie-style mayonnaise from scratch.

• To make a shortcut Kewpie mayonnaise substitute, combine 1 cup mayonnaise with two tablespoons of rice vinegar and one tablespoon of granulated sugar, either using a whisk or a blender. 
• To make Kewpie-style mayonnaise from scratch, mix 1/2 cup mayonnaise, 1/4 teaspoon kosher salt, 3/4 teaspoon white sugar, 1 tablespoon Dijon mustard, 1 teaspoon of freshly squeezed lemon juice, and 2 teaspoons of rice vinegar in a small bowl.

BAKED PENNE ALLA VODKA WITH PESTO

 I go this recipe from https://wholeandheavenlyoven.com/2022/03/07/baked-penne-alla-vodka-with-pesto/

So far, I've made my own vodka sauce because I prefer a plant based vodka sauce made with cashews. Otherwise I follow this recipe using a store bought vegan pesto. It's delicious! 

Ingredients

Vodka Sauce

• 1 tablespoon extra-virgin olive oil
• 1 small shallot, finely minced
• 3 medium cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 tablespoon tomato paste
• 1/4 cup vodka
• 1 can (28 oz) whole peeled tomatoes
• 3 large whole basil leaves
• 1/4 cup heavy whipping cream
• Salt and pepper to taste

Baked Penne Alla Vodka

• 1 lb penne pasta, cooked according to package instructions
• 1/2 cup prepared pesto (jarred or homemade)
• 1 (8 oz) ball fresh mozzarella, cut into thin slices
• 1/4 cup grated Parmesan cheese
• Fresh minced basil for topping

Instructions

Vodka Sauce

• In a medium pot or Dutch oven, heat olive oil over medium-high heat until shimmery. Add shallot and saute 2-3 minutes until golden-brown. Add garlic and red pepper flakes and saute 1 additional minute until just fragrant.
• Add tomato paste, vodka, whole tomatoes, and basil leaves to pot. Bring sauce to a simmer over medium-high heat, then reduce heat to medium-low, cover, and let simmer 20-30 minutes until slightly reduced.
• Discard basil leaves, transfer sauce to a blender and blend on high speed until sauce is smooth. Pour sauce back into pot and stir in heavy cream. Season sauce with salt and pepper to taste.

Baked Penne Alla Vodka

• Preheat oven to 400F. Lightly grease a large baking dish.
• Stir penne pasta into sauce until evenly combined. Scrape pasta into prepared baking dish. Drop pesto by spoonfuls over top and swirl into pasta.
• Top pasta with fresh mozzarella slices and Parmesan. Bake penne at 400F 20-25 minutes until pasta is bubbly and cheese is lightly browned.
• Top penne with fresh basil and serve warm. Enjoy!