Pumpkin butterscotch cookies: A Pumpkin Month favorite! I accidentally used my 1.5-tablespoon scoop for these, and they ended up much larger than I wanted. Note to self (and in my recipe binder): use the 2-teaspoon scoop from now on. Larger cookies notwithstanding, JG commented that I “always make a million” whenever I make these. That’s because people eat them!
Pumpkin scones: New recipe for me! I made these scones for our tea-themed book club and they turned out great! I wanted to make them for work, too, so I doubled the recipe and formed them into individual scones rather than cutting wedges (method described here), flash froze them, and then baked them straight from the freezer. I got 20 3-inch scones this way, and I highly recommend the freezing method. I ran out of time, so I didn’t make the glaze, but they didn’t need it. These are very, very nice with a cup of tea.
Mushroom pizza: This pizza was noteworthy for 2 main reasons: ingredients and cooking method. As for ingredients, I spread a mixture of roasted garlic and minced anchovies on my pizza dough before saucing, and then I piled on crimini and portobello mushrooms that I sliced very thinly and sauteed in butter. So good! Then we took our awesome new pizza steel for its maiden voyage and got the best crust results ever. JG still has to fiddle with the technique to optimize it for our oven, but our pizzas turned out so well, even though it was the first try.
Pumpkin cinnamon rolls: On the weeks that I sing at church, I always bring a breakfast-y baked good because those of us on the team are there for about 5 hours. Months ago, I posted a picture of some birthday cinnamon rolls that I brought to work, and a Facebook friend from church made a request for them the next time I sang. Ha. So, when Deb posted this new recipe at just the right time, I jumped at it. I doubled the recipe to get 2 8×8″ pans with 9 rolls in each. Guys, these are so good. Mine turned out kind of rumpled and not as pretty, but they tasted awesome. Per usual, I ran out of time to make the real glaze, so I just made a quick one out of maple syrup and confectioner’s sugar. No one complained.
Chocolate spider web cupcakes: I brought these to our Halloween dinner party, and they’re just my go-to chocolate cupcake and vanilla frosting. I made the spider webs by piping chocolate ganache in concentric circles and then dragging outward with a toothpick. At first, I was annoyed that my circles weren’t uniform, but then I realized that Halloween is the one holiday that it’s okay — nay, expected — that things are crooked and decrepit. Works for me.
Sparkly chocolate cupcakes: And then I ran out of vanilla frosting, like an idiot, so I had to improvise. I dipped the remaining cupcakes in the leftover ganache and then rolled them in red sanding sugar. I thought they looked pretty ghoulish in the end.
Chocolate pretzel bites: More Halloween treats! I used Reese’s pieces for the first time, and even though the color is festive, you really don’t taste the peanut butter.
Pumpkin snickerdoodles: This is another Pumpkin Month redux, and it’s well worth it. However, I had somehow repressed the memory that rolling the dough into balls is ridiculously sticky and awful. But, you know, really tasty cookies will make you forget that unpleasantness.
I made pumpkin chocolate chip muffins at some point, too. That’s just pumpkin bread with some chocolate chips and baked in a muffin tin. Oh, and pumpkin dip! I brought the dip to work and laid out storebought gingersnaps to go with it, and I kept getting emails asking how I got the gingersnaps to be so uniform. That was pretty funny.