Maple Cookies!

 

 

Besides the usual pumpkin, apple, and cranberry, I think one of the best flavors for the fall is definitely maple. It's dark, sugary sweet scent just draws you in. A couple of years ago, my family and I went up to Canada for a week. I loved the whole trip, but I will never forget the amazing maple syrup I had. We brought back a ton, but it's all gone! (Looks like a good enough excuse to go back haha). Anyways I have this great recipe for maple cookies. They are very easy to make, plus the dough can be made in advance. Also, these cookies are very light, and depending on your preference, can be either soft or have a nice little crunch to it. So enjoy, and indulge in one of my favorite flavors for the fall! And by the way, Happy Thanksgiving!

I recommend using either grade B or grade A dark amber. They are much darker than the kind you eat plain because it is baked in.

 

 So this is what the wet and dry mixes look like before you combine them.

This part is something that the kids can help out with. The cutting out part is very easy, just make sure you have a lot of flour underneath or the dough will stick to the surface!

 

Ahh....Perfection!



 

Maple Cut-Out Cookies:

3 cups flour

1/2 tsp salt

1 stick unsalted butter (softened)

1/2 cup sugar

3/4 cup brown sugar

1 egg yolk

1 tsp vanilla

1 cup maple syrup

 

Directions:

Sift the flour and salt into a medium bowl. In a large bowl, beat the butter and sugars until very creamy. Beat in the egg yolk and vanilla, then the syrup. Mix in the flour until completely combined. Divide the dough into two disks, wrap with plastic wrap, and refrigerate for at least 2 hours. On a floured surface, roll out the dough to about 1/8-1/4 inch thickness. Cut out with metal cookie cutters and put onto baking sheets lined with parchment paper. Bake for about 14 minutes, but varied based on size of cookie cut outs. I used a medium sized leaf and they were perfectly browned at 14 minutes. Cool on a wire rack for about five minutes. When serving, dust with powdered sugar or ice with a royal icing.

 

 



Old-Fashioned Pumpkin Bread

 

Well its that time of year again, Thanksgiving! For most, Thanksgiving is a big holiday with lots of food and then even more food. But for others (such as yours truly), they find it more as a time when you can officially start thinking about that very special holiday that comes later, yep it's almost Christmas!!!!!

 

Now don't get me wrong, I love food just as much as the next person. I am a true foodie, I mean, having an almost fully 100% Italian heritage might help this fact. And I love turkey and cranberry sauce, and definitely those deliciously fluffy, melt in your mouth, sinfully good mashed potatoes. And pumpkin pie does happen to be my favorite pie. But as a kid Christmas was always the bigger holiday to me.

 

This recipe I have chosen for you guys is a perfect bridge of the two holidays, in my opinion. My family has a long history with the recipe. My mom showed this recipe to me, and her mom to her, and so on for a few generations past. If you don't believe me just look at this recipe, it was written by my great grandmother and has been passed down since (sorry about the blurriness!):

 

 

What I like about these little mini loaves is that they are perfectly sized for presents, maybe to give to teachers or coworkers. Their texture is perfect too, just moist enough, not too dense.

 

So, I invite you to please, take a look at my family's treasured recipe. It's a great way to get into that holiday spirit that everyone loves. Enjoy!

 

 

Pumpkin Bread:

3 1/3 cups sifted flour                   3 cups sugar

1 tsp nutmeg                                 2/3 cup water

2 tsp baking soda                          2 cups canned pumpkin

1 1/2 tsp salt                                 1 cup canola oil

1 tsp cinnamon                             4 eggs beaten

 

Optional:

1/2 cup raisins                             1/2 cup nuts chopped (I would suggest walnuts or pecans)

 

Directions:

Preheat the oven to 350 degrees. Lightly grease 2 mini bread loaves pans. Sift the flour, salt, nutmeg, cinnamon, baking soda, and sugar in a bowl. Set aside. Mix together the oil, eggs, water, and pumpkin. Once combined, gradually beat in the dry ingredients. The consistency should not be too runny but should drip off the spoon. Stir in the nuts and raisins. Pour batter into the pans, about halfway. Bake for about 20-24 minutes, or until a cake tester comes out with only a few crumbs. The key is not to over bake these! Enjoy!

 

Unfortunately I can't find a picture of these right now, but I make these every year right after Thanksgiving o a picture should be coming out soon!!!