Archives for the month of: October, 2011

Pumpkin Cookies with Browned Butter Frosting

Oh me, oh my, these cookies are heavenly! They are autumn rolled into delicious bite sized morsels. What I love even more about these cookies is that I had all the ingredients (except the pumpkin puree) right in my kitchen so the only guilt was eating more than the recommended serving size!

I first stumbled upon this recipe (Thank you Prevention RD) while checking up on my favorite food blogger website Tastespotting. If you haven’t checked it out, you definitely should. It’s like a food blog hoarders dream, every recipe imaginable right at your fingertips.


2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup unsalted butter, softened
1 tsp vanilla
1/2 cup pumpkin puree
2 eggs
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt

Browned Butter Frosting:
3 cups powdered sugar
1 tsp vanilla
3 to 4 Tbsp milk
1/3 cup unsalted butter


1) Heat oven to 375 F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon, and salt.

2) On ungreased cookie sheets, drop dough by heaping tablespoonfuls.

3) Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.

4) In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.

5) Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies. Yield: 3 1/2 dozen cookies.


Aawhh autumn, what a wonderful season. The leaves are turning from vibrant green to reds and golds, the air is crisp and hearty soup is on the table. This past weekend was Homecoming and my mom came to Lawrence for a visit. We had a blast tailgating at the KU vs. Texas Tech game, decorating for Halloween, and my personal favorite, making tomato soup. I used a recipe from a newly purchased cookbook that I was dying to try out. The results were amazingly delicious that puts Panera’s tomato soup to shame.


3 tbsp olive oil

1 large red onion, finely chopped

3 garlic cloves, finely chopped

3 lbs Hunts whole canned tomatoes, quartered

3 tsp sugar

1 tbsp Hunts tomato paste

2  1/2 cups warmed vegetable stock

sea salt and fresh ground pepper

heavy cream for garnish (optional)

homemade croutons  (optional)


1) Heat the oil in a large pot, add the onions and cook over low heat for 10 minutes. Add the garlic when the onion softens. Stir occasionally.

2) Quarter the tomatoes and add them into the pot. Season with salt and pepper. Add the sugar and tomato paste, stir and cook over low heat for 30 minutes.

3) While the tomato mixture is simmering, you can start making your croutons. Preheat the oven to 375 degrees. Begin cutting up day-old or harder bread slices into bite-sized squares. Drizzle with olive oil and add salt and pepper. Spread them out on a cookie sheet and bake for 10 minutes turning them often. To make them extra crispy, after the 10 minutes broil them for 3 minutes.

By now the entire kitchen smells like your Italian grandmothers house. The rich tomatoey-garlic mixture brings visitors into the kitchen.

Norah wanted a taste!

4) After 30 minutes pour the stock into the pot and bring to a boil, then lower the heat and simmer for 10 minutes. Transfer to a food processor and pulse or blend until smooth. Salt and pepper to taste. Garnish with croutons, heavy cream and basil. Enjoy with friends and loved ones.