Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
1 dozen cookies
PREP TIME: 15 mins TOTAL TIME: 2 hrs
INGREDIENTS
2 cup unsalted butter - room temperature
⅔ cup pumpkin puree
½ cup granulated sugar
½ cup & 2 tablespoon dark brown sugar - packed
2 large egg yolks - room temperature
2 teaspoon vanilla extract
1 ⅔ cup & 1 tablespoon all purpose flour
1 ½ teaspoons pumpkin spice
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon kosher salt
⅓ cup granulated sugar - for rolling
1 teaspoon ground cinnamon - for rolling
INSTRUCTIONS
1. Preheat the oven to 350 °F. Line two baking trays with parchment paper and set them aside.
2. Brown the butter over medium heat in a large stainless-steel pan. Stir continuously to ensure the butter does not burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat immediately and pour it into a glass measuring cup. Place the measuring cup into the fridge and allow it to cool completely (approx. 40 mins).
3. Spread the pumpkin puree onto a plate. Press a stack of paper towels into it and soak up the extra liquid. Then scrape the pumpkin into a pile and re-spread it around the plate. Use a new stack of paper towels to keep absorbing the extra liquid, until the pumpkin feels pretty dry like soft playdough, and now measures roughly 1/3 cup.
4. When the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute. Whisk in the egg yolks, vanilla, and dried pumpkin puree.
5. Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for 15 minutes to firm up.
6. Meanwhile, in a small bowl, combine the cinnamon and the sugar. Scoop the dough into 3 tbsp-sized balls and roll each dough ball in the cinnamon sugar. Place it on the prepared baking sheet spaced 2-3 inches apart.
7. Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Let the tray cool completely on a wire rack.