Holiday Desserts and Sides

Another year has crept past and it’s that time of the year again for the holiday cheers. After debating and revising recipes many dishes will be showcased today. I feel the need to go a bit unconventional, but with a traditional twist to it.

Last year I had made:

  1. Garlic Mashed Potatoes
  2. Dulce de Leche Cake
  3. Key Lime Cheesecake
  4. Sweet Potato Pie
  5. Soft Ginger Cookies
  6. White Chocolate, Chocolate Cookies
  7. Chocolate Pumpkin Truffles
  8. Cookie Truffles
  9. Double Layer Pumpkin Cheesecake

This year I will be making less, but still with that “WOW!” factor in it. So a whole new menu that has been revised many times over and kept to a short list with items being taken off and being placed back on the list for weeks on end.

So now the final verdict has been written down and here are the dishes that I will be making this year:

  1. Iced Chocolate Chip Pumpkin Cookies
  2. Pumpkin Molasses Cupcakes
  3. Pumpkin Cheesecake
  4. Roasted Garlic Mashed Potatoes
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Iced Chocolate Chip Pumpkin Cookies

I wanted to use the leftover pumpkin puree into something easy and cookies were the answer to my problem. These soft, almost cake-like in texture, moist, and sweet are simple to make and will do well without being stored in an air-tight container. Instead store them on the counter with some plastic wrap on them and they will be fine because of the high moisture content in them.

Here are the ingredients needed for this recipe:

  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 cup semi-sweet chocolate chips

Glaze

  • 2 cups confectioners’ sugar, sifted
  • 1/4 cup milk (more or less)
  • 1 Tbsp. unsalted butter, melted
  • 1 tsp. vanilla extract

Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.

Step 2: In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.

Step 3: In a large bowl, beat together the butter and sugar until creamy.

Step 4: Add the pumpkin puree, egg, and vanilla extract; beat until creamy.

Step 5: Beat in the dry ingredients until just blended. (Don’t over beat)

Step 6: Fold in the chocolate chips.

Step 7: Spoon out tablespoon sized dough balls spaced 1-inch apart.

Step 8: Bake for 15-20 minutes.

Step 9: Place baking sheet onto a wire rack and cool for 3 minutes.

Step 10: Remove cookies off of the baking sheet an on to a wire rack to cool completely. (Save the parchment sheet)

Step 11: Meanwhile, in a small bowl, combine the ingredients for the glaze, while adding 1 tablespoon of milk at a time until it’s the right consistency.

Step 12: Place the parchment sheet beneath the wire racks.

Step 13: Drizzle the glaze over the top of the cookies.

Step 14: Store on the counter.

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