You must forgive me for not getting this posted yesterday but I've been doing a lot of fall organization outside while the weather has been wonderful. Cleaning out garages, putting up a new shed and in the process of redoing my bedrooms. I'm excited to begin..I've needed a change and it's nice to get my hands busy redecorating again...I've missed it a lot. This week's menu for me is Jenny of course but I'm trying to get back in the kitchen again and enjoying what I love to do...cook which has been very hard while dieting.
Monday: Hamburgers on the grill, Fries, Malts.
Tuesday: Cowboy Spaghetti, Garlic Bread, Tossed Salad.
Wednesday: Crispy Cheddar Chicken, Mashed Potatoes, Green Beans.
Thursday: Autumn Minestrone Soup, crusty bread.
Friday: Date Night!..TGIF!
Saturday: We're off to Omaha for the annual Autumn Craft Festival and are staying overnight.
Sunday: Steak Fajita Bowls.
Snack: Pumpkin Cookies with Caramel Frosting
Pumpkin Cookies with Browned Butter Frosting
*Makes 2-3 dozen cookies
INGREDIENTS:
Cookies:
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 cups all-purpose flour
Frosting:
3 tablespoons butter
1/4 cup heavy cream
1/2 cup packed light brown sugar
Pinch of salt
2 cups powdered sugar
1 teaspoon vanilla
DIRECTIONS:
Preheat the oven to 350 degrees F. In a large bowl, cream together butter and sugars for the cookies. Add the eggs and vanilla and mix well. Stir in the pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add the dry mixture to the pumpkin batter and mix until combined. Drop the dough by large tablespoonfuls onto a lightly greased (or lined with parchment or silpat) cookie sheet. Bake for 10-12 minutes.
For the frosting, in a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in 1 cup powdered sugar and the vanilla. Let the frosting cool to room temperature and stir in the remaining 1 cup powdered sugar. Spread the frosting over the cooled cookies.
Comments