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The Sailaway Gourmet

November 10, 2020

It’s amazing how fast this year has gone by and here we are beginning holiday season. Wow.
    Thanksgiving is my favorite holiday. I love the whole experience of turkey, stuffing, gravy, mashed potatoes, mashed squash, etc. And I love the leftovers to eat for a week! Christmas is good too, but my favorite part of all of it is pumpkin pie!! If there were a guarantee I wouldn’t turn into a blimp, I would eat it all year round. So, I find other ways to use pumpkin more often.
    I know in the past I have given you savory recipes that are pumpkin based so this season I have a cookie and an outrageously delicious coffee cake recipe to give you. Both recipes use canned plain pumpkin (not the spiced pumpkin pie mix) which is the easiest, but you can certainly use fresh if you want to do all that work. I only use fresh if I am craving roasted pumpkin or want to make a mash for stuffing pasta. Following are the recipes. Enjoy your holidays!!
    
Best Pumpkin Cookies
1 cup butter, room temperature
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup canned pumpkin
1 egg
1 tsp. vanilla extract
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. salt

 

For the Glaze:
3 Tb. butter
1/2 cup firmly packed dark brown sugar
1/4 cup milk
1-1/2-2 cups confectioners' sugar
Preheat the oven to 350 degrees. Grease your cookie baking sheets.
In a large mixing bowl, cream the butter and both sugars together until light and fluffy. Blend in the pumpkin, egg and vanilla extract. In separate bowl, stir together the flour, baking soda, baking powder, cinnamon and salt. Mix flour mixture into the pumpkin mixture and mix together. Drop by tablespoons 3” apart on ungreased baking sheets. Bake the cookies for 10-12 minutes until golden around the edges. Remove warm cookies and transfer to racks. Let cool completely for a least 30 minutes. While cookies are cooling, make the glaze.
In a medium saucepan, heat the butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in the confectioner's sugar until the glaze is smooth and spreadable. Using a basting brush or a butter knife spread the glaze on the cookies. This glaze will harden fairly quickly so I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.  Makes 48 cookies

Pumpkin Coffee Cake with Streusel
For the Streusel:
1 cup brown sugar
1/2 cup granulated sugar
1/2 tsp. salt
1-1/2 Tbs. cinnamon
1 cup butter, melted
2-1/2 cups flour

For the Cake:
3 cups all-purpose flour
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 Tb. cinnamon
1/2 tsp. salt
1 cup brown cup sugar
1/2 cup granulated sugar
1 cup (2 sticks) butter, room temperature
2 eggs
2 (15 ounce) cans pumpkin puree
 
For the Glaze:
1/2 cup powdered sugar
1 tablespoon milk

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
To prepare the streusel, stir together the sugars, cinnamon, salt, and melted butter in a medium mixing bowl until well combined. Stir in the flour. Set aside while you prepare the cake batter.
Add the flour, baking soda, baking powder, cinnamon, and salt to a large mixing bowl and whisk to combine. Add the sugars and butter to a medium mixing bowl and beat with until light and fluffy.
Beat in the eggs and pumpkin until just combined. Add the pumpkin mixture to the flour mixture and stir until just combined. Spread the cake batter into the prepared pan.
Take the streusel topping in your hands and press together to form large crumbs. Top the cake with the streusel. It will seem like too much, but use it all for the best streusel experience. Bake for 50 minutes or until a tester inserted in the middle comes out mostly clean. Cool completely.
Whisk together the powdered sugar and milk to make the glaze. Drizzle over the top before serving.


 

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