Pumpkin Cranberry Muffins

Seeing as tomorrow is December and the flavors are changing from apple and pumpkin to peppermint and cinnamon, this will probably be my last pumpkin recipe until next fall.  But if you've still got a can of pumpkin kicking around your pantry, this would be a great way to use it.  I wanted something quick and easy for a Sunday morning breakfast with Dave. I thought I'd make regular muffins, but then I spotted my jumbo muffin tin and figured if I was going to make an oversized muffin, it might as well be one with good for you ingredients like pumpkin and cranberries.  These have a very strong pumpkin flavor and an excellent sweet flavor from the cranberries.  Perfect for Sunday brunch or just a lazy morning with the newspaper.

This is an original recipe I whipped up staring at the cranberries leftover from my Orange Cranberry Cookies and Cranberry Apple Walnut Pie.  This Pumpkin Cranberry Muffin recipe could easily be adapted to make 12 regular sized muffins or mini loaves by adjusting the cooking time.  I might spice up the pumpkin a little more next time, but otherwise these are a perfect muffin.  They're moist and flavorful and big enough to be breakfast.

Linzer Tarts

In 2005 Dave and I tackled the long distance relationship, him living in Massachusetts while I still lived in central Pennsylvania.  Dave bought his house the year before and for Thanksgiving in 2005 I visited him and his family for the holiday with the caveat that he allow me to complete several of my cookie recipes for my holiday baking.  Living the bachelor life, Dave didn't particularly care what I did with his oven so long as he got some of the treats. 

So on during Thanksgiving week when so many people spend their time in the kitchen making real food, I stumbled into the kitchen and prepared to make many batches of cookies.  Busying myself in the kitchen, Dave was in the living room watching TV or playing video games. I had several cooling racks full of cookies, having just completed a batch of Classic Peanut Butter Cookies, and just starting on a recipe of Oatmeal Cranberry. My first two sheets of oatmeal cookies were in the oven when the timer went off and I opened the oven door.

There was a flame.

Lumberjack Cookies

Don't ask me about the name, I just picked these up from someone else's blog.  It is a fun name though.  But if you want a description, these are a soft molasses cookie that perfectly fit into the fall and holiday flavors.  They are certainly meant to be devoured and if I would have let him, Dave would have done just that.  These cookies are so good, that they actually have me contemplating not making my regular Gingerbread cookies this year.  Why compete with such a perfect alternative cookie?  I know there's the whole shapes and decorating thing...I'll think about it.

Jen over at Beantown Baker got this recipe from her mother-in-law and I can see why they are a family favorite.  Just a simple cookie, easy to put together and they bake up soft and delicious.  I wouldn't change anything, they are perfect as is.  They'd be a great cookie for kids to make for Santa or holiday parties if you want to get little hands involved and they freeze well, either before or after baking.

Happy Thanksgiving!

I hope you all have a wonderful Thanksgiving and get to enjoy the day with the people you love.  Among other things, I'm thankful for you, my friends, who come and read about my kitchen expeditions.  Thank you for your support and have a wonderful holiday!  Have fun in your kitchen and make something delicious.  I know I will.

Happy Baking,
The Cookie Princess

Cranberry Apple Walnut Pie

While my friends (well, Cindy) are more concerned about my lack of "applying" myself to cupcakes, I am determined to tackle a different baking challenge: pie.  I've never made a pie, let alone a pie crust, but with the season of pie upon us, it seemed the opportune moment.  The pie filling didn't concern me so much as the making of a crust.  So after my appeal to you, dear readers, I received a few comments and emails suggesting a few options for pie crust recipes.  I narrowed it down to three from very respectable bloggers and I appreciate the depth to which each of these bloggers explained the nuances and differences between various crust methods.

The Brown Eyed Baker had a good recipe and description, including specific instructions for using a food processor or mixing by hand.  The recipe uses all butter, but there was no sugar and the rest of the ingredients seemed a little on the light side and since I know I have an issue rolling dough, I wanted something using a little more in the quantity department, just in case.