Tag Archives: Fall

Healthy Cookie: Butternut Squash Sage Pancakes w/ Mozzarella

In the aftermath of the diet-destroyer that is Thanksgiving, I think we’re all in need of a healthy fall meal with the delicious flavors we love from Thanksgiving, but without all the calories. After you eat such enormous quantities of rich, indulgent food, it makes it even harder to get back on track. In order to do so, you need something really good, like these Butternut Squash Sage Pancakes with Mozzarella cheese.

The pancakes are tender yet golden and crisp around the edges. They’re packed with sweet butternut squash and savory fresh sage for a wonderful pairing of fall flavors. Top off the delectable pancakes with gooey mozzarella cheese and sweet, juicy cherry tomatoes, and you’ve got yourself a delicious, satisfying meal to quell your cravings and give you the nutrients you need.

What makes these pancakes light? There’s no flour or butter; the p-cakes rely on low-calorie, high-protein Egg Beaters to bind them together. Plus, we use light mozzarella cheese instead of full-fat. These little changes still give you BIG flavor, but one whole cheese-covered pancake clocks in at under 200 calories. Score!

A Few Tips Before You Get Cooking:

  1. I use light mozzarella cheese sticks because the fat-free shredded mozzarella tastes like feet. These sticks give you less fat and calories than full-fat mozzarella while still retaining flavor. It’s a great compromise.
  2. Fresh sage is essential in this recipe.
  3. Grating squash is a pain, I won’t lie. But it’s well worth it in this recipe!
  4. Also top with spinach, kale, or anything else your heart desires.
  5. Easily double or triple this recipe to feed more mouths.

 

Butternut Squash Sage Pancake with Mozzarella
By The Smart Cookie Cook

Makes 2 servings

Ingredients:

  • 2 cups grated butternut squash
  • 1/3 cup Egg Beaters or 1 egg
  • 1/4 tsp. kosher salt
  • 1/8 tsp. pepper
  • 2 tsp. chopped fresh sage
  • 2 light mozzarella cheese sticks like Sargento (about 5o calories each)
  • 1 tbsp. grated parmesan cheese
  • 12 cherry tomatoes, halved

Directions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray with nonstick spray. Set aside.
  2. In a medium bowl, mix together grated squash, Egg Beaters, salt, pepper, and sage until well-combined. Divide in half and flatten out to 1/4-inch thick pancakes on baking sheet. Bake 20 minutes or until they start to turn golden on the edges.
  3. Meanwhile, pull the cheese stick into strings then roughly chop. Sprinkle over the cooked pancakes and top with parmesan and tomatoes. Bake for another 10-15 minutes or until cheese is melted and bubbly. Top with more fresh sage if you’d like and enjoy.

Pumpkin S’mores Bars

I don’t know about you, but I just can’t get enough pumpkin. I can’t imagine what October through December is like for people who don’t like it, not necessarily because they’re missing out, but because they must be so annoyed by pumpkin everything persistently popping up in every aspect of their lives. I have a friend who’s allergic to pumpkin, as well as all other squashes, and I truly pity her during this time of year.

I guess the one good thing about pumpkin haters is that it means more for me. And with amazing pumpkin treats like these Pumpkin S’mores Bars, why would I ever want to share? These are like the love child of good old-fashioned pumpkin pie and s’mores, taking the best qualities from each. The filling is creamy and studded with all those warm fall spices. It tastes almost identical to the custard that fills pumpkin pie. Then, the filling is layered atop tender, chewy graham cracker cookie, and buried beneath melty milk chocolate and gooey toasted marshmallows. All these magnificent flavors act as a team. They work together, each bringing something delicious to the table, and creating an entity that’s even better together than individually.

Basically, these Pumpkin S’mores Bars are the definition of ooey and gooey. There’s really no better way to describe them. They’re pure messy, gooey goodness in the best possible way. Be prepared to get your hands messy when eating these spiced pumpkin stuffed s’mores. All that good stickiness is well worth it.

A Few Tips Before You Get Cooking:

  1. Mini marshmallows make cutting the bars much easier and less messy.
  2. Prefer dark chocolate over milk? Go for it!
  3. The graham cracker cookie base is the same recipe for my Homemade Brown Sugar Graham Crackers and slightly adapted Pumpkin Pie Spice Graham Crackers, a must-make!
  4. These are great warmed up in the microwave and topped with ice cream.
  5. Telling when these are done is a bit tricky, because if you use the toothpick test, you’re going to get goo from the chocolate and pumpkin, and won’t be able to tell if the cookie is done. Trust your instincts. You can tell by how a knife feels sinking into the cookie layer.
  6. You will have extra dough. This isn’t a bad thing because you can make it into graham crackers!

Pumpkin S’mores Bars
Graham Cracker Cookie Base adapted from Tracey’s Culinary Adventures who adapted from Sweet Cream and Sugar Cones; rest of recipe by The Smart Cookie Cook

Ingredients:

For the Graham Cracker base

  • Heaping 1 1/2 cups all-purpose flour
  • 1 1/3 cups graham flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2/3 cup packed dark brown sugar
  • 3 tablespoons honey

For the topping & filling

  • 5 1.55-oz. milk chocolate bars (like Hersheys)
  • 1 1/2 cups pure pumpkin puree
  • 1 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. cloves
  • 1/4 tsp. allspice
  • 1/8 tsp. ginger
  • 1/4 cup granulated sugar
  • Half a 14-oz. can sweetened condensed milk
  • 2 cups mini marshmallows

Directions:

  1. Whisk both flours, the baking soda and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and honey on medium speed until light and fluffy, about 3 minutes (scraping down the sides of the bowl as necessary). With the mixer on low, add the dry ingredients and beat just until the dough comes together.
  2. Preheat oven to 350 F. Line an 8×8 baking dish with parchment paper so that it hangs over the sides.
  3. Reserve 1/3 of the dough. Form the remaining dough into a disk and place in baking dish. Flatten out into an even layer. Lay the candy bars over top in an even layer, breaking them apart as necessary so they fit the whole pan and cover the pumpkin completely.
  4. In a medium mixing bowl, whisk together the pumpkin, cinnamon, allspice, cloves, ginger, granulated sugar, and sweetened condensed milk. Pour over top the graham cracker layer and smooth out. Bake for 20 minutes then sprinkle marshmallows over top and bake for another 10 minutes, or until marshmallows are browned and a knife inserted into the center comes out with just a few crumbs.
  5. Let cool on wire rack for 20 minutes then use the parchment paper to lift out the bars and let cool completely. Slice and enjoy.
  6. With the extra dough, you can roll it out, cut it out, and bake at 350 for 5-10 minutes for homemade graham crackers; or, you can freeze it for later use.

Pumpkin Pie Spice Graham Crackers

Store-bought graham crackers are usually the last thing on my “Stuff I Want to Eat” list. They never excited me growing up, and even now, the only way I enjoy them is in a s’more. However, that all changed a few months ago when I experienced Homemade Graham Crackers for the first time.

That moment was mind-blowing. Everything I knew about graham crackers was shattered into one thousand little crumbs. New doors swung open before me, revealing an array of graham cracker-related possibilities. If I had known that graham crackers could be like that, then I would’ve turned away from the cardboard they sell at grocery stores and switched over to homemade without a second thought.

Since the Homemade Graham Cracker recipe I tried was so versatile, I decided to make it fit for fall by turning it into Pumpkin Pie Spice Graham Crackers. With the addition of sweet and warm pumpkin pie spices plus an outer-coating of cinnamon-sugar, these guys go from plain Jane to flavorful and fall-fied. They taste like the holidays; in fact, they remind me of a Christmas cookie, but with that classic graham cracker flavor. These homemade guys are so much better than store-bought. They’re crisp, chewy, and buttery, Like the decadent and refined cousin of what you get in a box. Perhaps my favorite part is that the dough is egg-free, so I can eat all I want.

Will I still turn my nose up at graham crackers from a box? Most likely. But no longer shall I shun all graham crackers from my diet; these homemade Pumpkin Pie Spice Graham Crackers are good enough to make again and again.

A Few Tips Before You Get Cooking:

  1. This dough freezes well.
  2. If you don’t have a pumpkin-shaped cutter, use a round cutter or rectangular cutter.
  3. The extra of sprinkling of cinnamon-sugar is optional.
  4. The longer the dough chills, the more flavorful it gets.

Homemade Pumpkin Pie Spice Graham Crackers

Adapted from Tracey’s Culinary Adventures who adapted from Sweet Cream and Sugar Cones

Ingredients:

  • Heaping 1 1/2 cups all-purpose flour
  • 1 1/3 cups graham flour
  • 2 tsp. cinnamon
  • 1/4 tsp. clove
  • 1/2 tsp. allspice
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2/3 cup packed dark brown sugar
  • 3 tablespoons honey
  • 3/4 cup cinnamon-sugar

Directions:

  1. Whisk both flours, the baking soda and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and honey on medium speed until light and fluffy, about 3 minutes (scraping down the sides of the bowl as necessary). With the mixer on low, add the dry ingredients and beat just until the dough comes together.
  2. Turn the dough out onto a piece of plastic wrap and shape into a disk. Wrap and chill in the fridge for at least 2 hours (or up to 5 days). Remove the dough from the fridge and let it sit at room temperature for about 15 minutes before proceeding.
  3. To make the cookies: Preheat oven to 350 F. Line two baking sheets with parchment.
  4. Unwrap the chilled dough, and on a lightly floured surface, roll it out into a rectangle about 1/4 inch thick. Using a pumpkin cookie cutter (or a ruler and a pastry cutter or a sharp knife), cut the dough into your desired shapes; use a spatula to transfer the rectangles to the prepared baking sheets as you go, leaving about 3/4-inch space between them. Reroll the scraps of dough, and cut out more cookies.
  5. Using a fork, gently poke dotted lines onto the graham crackers. Sprinkle with cinnamon-sugar. Bake the graham crackers, rotating the baking sheets halfway through, until they are golden brown and firm to the touch, about 8 – 10 minutes. Transfer the baking sheets to wire racks and allow the cookies to cool for a minute or two before removing them to the racks to cool completely. The cookies will crisp up as they cool. Store in an airtight container for up to 5 days.

Pumpkin Pesto Grilled Cheese

Oh grilled cheese, you can do no wrong.

No matter what kind of bread encompasses your cheesy center, no matter what variety of cheese comes oozing from your innards, no matter what extras I slip into the mix, you are always so good.

Even when a particular grilled cheese pales in comparison to other ones that I’ve sampled, it’s still pretty damn delectable. Unless there’s mold growing on the sandwich, it’s nearly impossible to go wrong with bread and cheese. If you know your Smart Cookie here well, then you know I have a special infatuation with bread (and all-things starch). Give me a good hunk of bread, and I can chomp on it plain, no butter or toppings required. Of course, those make it all the better.

So when you slather my beloved bread in butter, stuff it with gobs of gooey cheese, and fry it until it reaches golden, melted perfection, I can’t help but swoon. It’s nature’s perfect pairing, a match so comforting and delicious that you just can’t go wrong. I’ve tried endless variations, and just when I was looking for something new, Mother Cookie came home with a jar of pumpkin pesto.

Of course, the idea for a Pumpkin Pesto Grilled Cheese followed naturally. I paired the sweet and savory spread with fresh mozzarella, which is quite possibly the gooiest kind of cheese in existence, and melty Muenster. Muenster is a seriously under-appreciated cheese. If you’ve never tried it, it’s mild, but still has a little bit of tang and flavor, so it’s far from dull or boring.

I’ve got to tell you, nothing is more gratifying than to tear these Pumpkin Pesto Grilled Cheeses in half and watch the cheese come oozing out in all its melted glory. The first bite of a grilled cheese, I believe, is always the best. Your teeth chomp through the golden brown, buttery bread, from the crispy exterior to the tender interior, and then into the mound of melty cheese that I know you’ll have piled on thick. The mellow mozzarella and slightly tangy Muenster are just perfect with the sweet and zesty pesto. And if you’re a smart cookie like me, you’ll use a good quality garlic bread from your grocery store’s bakery to really amp up the flavor.

Oh wow.

A Few Tips Before You Get Cooking:

  1. Parmesan would be delicious in place of the Muenster.
  2. The better quality bread you buy, the better your grilled cheese will be. You want something crusty & sturdy outside but soft inside. And I highly recommend going the garlic route!
  3. If you can’t find garlic bread but still want garlic flavor, rub the slices of bread with fresh garlic.
  4. Fresh mozzarella and the shredded stuff in the bags are NOT the same thing. Fresh is a whole different world, and much better if you ask me. Find it in the specialty cheese section.
  5. Sage would add great flavor to these sammies.
  6. If your bread browns before the center of the sandwich gets hot and gooey, you can pop the sandwich in the oven for a few minutes.
  7. I found pumpkin pesto at William-Sonoma. If you can’t find any, mix 1 cup pumpkin puree (NOT pumpkin pie mix) with salt, garlic, pepper, a pinch of sugar, and 2 tbsp. olive oil.

Pumpkin Pesto Grilled Cheese
By The Smart Cookie Cook

Yield – 4 sandwiches

Ingredients:

  • 8 thick slices good-quality, fresh garlic bread (I used Tuscan Garlic Bread from Wegmans)
  • 4-6 tbsp. butter, softened
  • 4-6 tbsp. pumpkin pesto
  • 10 oz. fresh mozzarella, sliced
  • 1 – 1 1/2 cups shredded muenster cheese

Directions:

  1. Bring a skillet or grill pan to medium heat. Butter one side of each slice of bread. Place bread butter side-down and spread 4 slices with about 1 tbsp. of pumpkin pesto. Cover with a generous amount of mozzarella and muenster (about 3 slices of mozzarella and 1/4 cup of muenster) and top with a plain slice of bread, butter side-up.
  2. Cook one or two sandwiches at a time until golden brown and cheese is melted, flipping so that each side gets good and brown. Serve immediately. If you’d like to keep finished sandwiches warm while you cook the others, place in an oven at 200 degrees F.

Pumpkin Ice Box Cake + How-To Video (Ft. My New Kittens!)

Making a Pumpkin Ice Box Cake and videotaping with two furry balls of fire underfoot is not a simple task.

You’ll find my 8 week-old kittens interrupted the video several times, and I’m lucky I made it through the process without any injuries. The babies, as Mother Cookie and I call them, are so quick and quiet that they dart in and out, under my feet, and all around me before I have time to process. The only time there’s any relief is when the babies tire themselves out and settle down for a nap. They look so serene and adorable that they fool you into thinking they’re angelic. But I know better.

I finally understand what the phrase “full of piss and vinegar” means.

What really matters is that my babies are happy as clams in their new home, and despite their shenanigans, I love them to death. Plus, the Pumpkin Ice Box Cake turned out amazing, so all’s well that ends well. In fact, this super simple recipe is actually one of the best desserts I’ve made in a while. I mean, it’s really good, lick-the-plate-without-an-ounce-of-shame good. And yet it’s a no-bake dessert requiring minimal ingredients. Don’t you just love when that happens?

My babies and my doggy Reese loved it too. I might’ve let them lick a spoon…

How’s an ice box cake work? You layer something dry, like cookies or graham crackers, with something wet, like whipped cream or a cream filling. Then you let that good stuff take a chill pill in the fridge for six hours or more. The longer it sits, the more flavorful it gets. And soon, like magic, the cookies or graham crackers you used soften up like cake. Viola! You’ve got a cake without ever turning on the old oven.

In this cake, we layered chocolate graham crackers with an absolutely heavenly pumpkin cream mousse. It transforms in the fridge so that the graham crackers become soft as cake, and the whole thing is exponentially more flavorful. Considering it’s pretty damn delicious to start with, that’s saying quite a lot. The fluffy, creamy pumpkin filling and the soft chocolate graham cracker melt in your mouth effortlessly. Plus it looks so pretty with that beautiful black and orange.

You put in next to no effort to make this cake, but wind up with something incredible that gets more and more delicious as time passes. That’s a good deal, my friends.

Check out how truly easy this cake is to whip up in my video below. The new kittens make several apppearances as well!

A Few Tips Before You Get Cooking:

  1. As I mentioned, the longer this cake sits, the better it tastes. You need at least 6 hours for the graham crackers to soften properly, but I recommend making it at least 12 hours ahead so you really get the full flavor impact.
  2. The filling of this cake would make an amazing pie filling.
  3. You can use regular graham crackers or chocolate wafers in place of the chocolate graham crackers.
  4. This cake isn’t that naturally orange, so I recommend adding food dye to achieve a bright orange hue.
  5. All your ingredients must be super cold for everything to set up!

Pumpkin Ice Box Cake
By The Smart Cookie Cook

Ingredients:

  • 2 cups cold heavy cream
  • 1 package instant vanilla pudding
  • 1 8-oz. can sweetened condensed milk
  • 1 cup super duper ice cold water, and I mean COLD
  • 1 cup CHILLED pumpkin puree, not pumpkin pie mix
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. clove
  • 1/4 tsp. allspice
  • 3 – 4 sleeves of chocolate graham crackers, broken into small pieces

Directions:

  1. In a medium bowl, beat the cream with a hand mixer until stiff peaks form. Don’t overbeat, or you’ll have butter. Cover and refrigerate.
  2. In a medium bowl, beat together the pudding mix, sweetened condensed milk, and water until thickened. If it is not completely thickened like pudding should be, place in the fridge until it sets up completely. Fold in the pumpkin puree, cinnamon, nutmeg, clove and allspice. Retrieve  the whipped cream from the fridge and gently fold in until well-combined.
  3. In a spring form pan, put a thin layer of the filling down. Layer an even layer of graham cracker pieces down so it’s completely covered. Add half of the pumpkin mousse and spread out in an even layer. Top with another layer of graham crackers so the mousse is completely covered. Finish with the remaining mousse and spread out evenly. Cover and refrigerate for at least six hours, until the graham crackers are softened. The longer you refrigerate, the better.
  4. Slice and enjoy.

Wegmans Wonders: October

It’s been far too long since my last trip to Wegmans. After seven days of hell last week, I figured a trip to Weggies was just what I needed to cheer me up. Is there really a better retreat from harsh reality than Heaven’s grocery store?

Of course not!

As usual, I garnered boatloads of goodies on my trip, and of course I’m going to share them with you. You know I’d never go to Weggie’s without divulging my plunder. Most of us aren’t fortunate enough to have a Wegmans nearby (even I have to drive 45 minutes). So hopefully, in sharing my spoils, you can get a small taste of the world’s greatest grocery store. And that is no hyperbole, my friends; Wegmans is food nirvana.

Walk in, and you’re instantly overwhelmed by the myriad of sights, sounds, and smells. The produce section is more like a sprawling garden of Eden, complete with every color and kind of veggie/fruit you could dream of. There’s a whole section of the store that combines a made-to-order food court, an endless buffet with any food you crave, and an array of ready-to-cook dishes to take home. The bakery, my favorite spot, has a plethora of pastries, cookies, cakes, and more; treats just as high-quality as if you plucked them straight from a patisserie in Europe. Beyond these specialty sections are the aisles and aisles of your typical grocery store items, plus a million more unique products you won’t find anywhere else. And you know how the store brand is typically a sub par, not-as-good version of the name brand? Wegmans defies that; their store brand is consistently incredible.

Okay, enough of my grocery store gushing. On to the food!

  1. Huge packs of peeled & chopped butternut squash
    If you’re a squash fan, then you know how awesome this is. Butternut squash is the biggest pain in the you-know-what to peel and chop. In fact, you’re lucky to have all your fingers still intact after all is said and done. Now, I can get pre-peeled and chopped squash at my grocery store, but only in tiny packages which sell out easily. Wegman’s has these jumbo packs, and tons of ‘em, so you can enjoy all the squash you want.
  2. Hello Kitty Cupcakes
    Since I’m 19 years-old, I’m slightly embarrassed to admit my borderline obsession with all things Hello Kitty. When I saw these adorable HK cupcakes in the Wegmans bakery, I might as well have been 5 years-old with the way I squealed. They have a ton of other amazingly decorated cupcakes. And the best part is, they’re not just pretty; they’re DELICIOUS too!
  3. Blueberry Cinnamon CocoPop
    I’ve talked about CocoPop before. It’s like the cousin of rice cakes, except lighter, thinner, bigger in radius, and only 16 calories. Until recently, they only had the original flavor, but now they’ve got these new Blueberry Cinnamon ones. However, when I tried one, I was disappointed. The flavor is pretty subtle, not sweet at all, and the only thing I can imagine pairing well with it is cream cheese.
    And I hate cream cheese.
  4. Halloween Sugar Cookies
    You must know by now how AMAZING these cookies are; I rave about them every single time I go to Weggies! They’re hands-down the best sugar cookies to ever grace my lips. So delicious, and the frosting is to die for. I just can’t get enough.
  5. Mixed Baby Squash
    Seriously, how cute are these? It’s assorted squash the size of my finger! Definitely a fall must-have.

Caramelized Onion & Butternut Squash Burgers

If you’re not a fan of fall and its associated foods, then you probably haven’t enjoyed Smart Cookie in the last few weeks. Between the Little Owl Cookies, Candy Corn Golden Oreo-Stuffed Pumpkin Cookies, Halloween Monster Cake Balls, Roasted Cauliflower Asiago Soup, Jack Skellington Cake, Pumpkin Alfredo Tortellini, and more, we’ve got fall coming out the ears here. I won’t apologize though; I love the season and all the delicious foods it brings. I intend to milk the month of October  for all it’s worth!

Today, we’re breaking out my favorite fall food: squash, sweet butternut squash to be exact. These Caramelized Onion & Butternut Squash Burgers are bursting with fall flavors. They’re slightly sweet thanks to the squash and those succulent, golden brown caramelized onions. Plus, these burgers are savory and hearty with quinoa, brown rice, and eggs to bulk it up. You’ll find yourself just as full and satisfied, if not more so, than if you ate a hamburger, but you’re getting three times the flavor and nutrients.

Let’s all take a moment to jump into a pile of leaves with glee, for these burgers are extremely delicious AND nutritious. You can always count on squash to take good care of you, much like how you can always count on caramelized onions to bring flavor gold to the table.

Thank goodness we have food to look out for us.

A Few Tips Before You Get Cooking:

  1. Butternut squash is a pain the you-know-what to peel and chop, so I recommend getting the pre-chopped stuff.
  2. Sage would be delicious in here in place of parsley.
  3. You can use about 1/4 cup of flour as a binder instead of the breadcrumbs if you prefer.
  4. I used jalapeno cheddar cheese on these, which was fantastic. Sharp cheddar or muenster would also be a great pairing.
  5. I recommend preparing these ahead of time. The patties can chill for up to 2 days before you bake them. In fact, they’re more flavorful if you do so.
  6. If you can’t find the quinoa/brown rice mix, you can use strictly one or the other.

Caramelized Onion and Butternut Squash Burgers
By The Smart Cookie Cook

Yield: 6-8 burgers (depending on how big you make them)

Ingredients:

  • 2 large yellow onions, sliced
  • 3 tbsp. butter
  • 1 whole butternut squash, peeled and chopped
  • 1 15.5-oz. can chickpeas, drained and rinsed.
  • 2 cups quinoa & brown rice blend
  • 1/4 cup egg substitute, like Egg Beaters (or 2 eggs)
  • 1 cup Panko breadcrumbs
  • 1 tbsp. flour, optional
  • 2 cloves garlic, minced
  • 1 tbsp. fresh chopped parsley
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3 tbsp. grated parmesan cheese

Directions:

  1. Bring a medium skillet to medium heat. Melt the butter. Add the onions and cover. Let cook, stirring occasionally, until browned, tender, and sweet, about 20 minutes.
  2. Meanwhile, place the squash in a microwave-safe casserole dish and fill 1/2-inch deep with water. Cover and microwave on high until squash is tender, about 8 minutes. Drain. While the squash is cooking, cook the quinoa and brown rice blend according to box directions.
  3. Place the squash and chickpeas in a food processor and process until smooth, but still slightly chunky.
  4. Place all ingredients in a large mixing bowl and stir until well-combined. See if you can form a patty. The mixture will be sticky, but should still hold together. If not, add the flour. Cover and refrigerate until ready to cook, up to 2 days.
  5. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Use your hands to form the mixture into round patties, making them bigger or smaller to your liking (I went bigger). Place the burgers on the baking sheet and bake for 30-40 minutes, or until golden brown and hot in the middle (time will vary depending on the size of your burger). If adding cheese, place it on top of the burgers during the last few minutes of cooking so it can melt. Serve with whatever fixings you like, or enjoy plain.

Pumpkin Alfredo Tortellini

Dinners as a kid were simple. I didn’t spend the entire day pondering what I was going to make, nor did I have to cook it. I merely sauntered into the kitchen, settled down at the table, and Mother Cookie laid out a hot meal made with love. There was no decision-making to be done, no arguing over what would be served; whatever my mom made, we ate.

I have to confess, I wasn’t any less of an obnoxiously picky eater as a child than I am now, so I wasn’t always thrilled with what was put in front of me (my distaste for meat had already begun as a kid). Looking back, I was just damn lucky to have a home-cooked meal on the table every single night, a blessing that was as reliable for me as the sun rising in the morning. Not many people can say the same about their childhood. If I could tell my younger-self one thing, it’d be: Shut up and eat what your mother made. Not everyone gets a homecooked dinner, or dinner at all for that matter. Plus, in 10 years or so, you’ll have to watch what you put in your mouth and work out every day. Enjoy your metabolism, lil’ me.

One of Mother Cookie’s meals that I’d never complain about was her fettuccine Alfredo. It was a simple meal, good old fettucine doused in a 3-ingredient parmesan sauce. To me, it was the most delicious thing on the planet. On rare occasions, if weren’t having an actual sit-down dinner, I’d bashfully request she make a special serving of her Alfredo just for me. And when she said yes, I’d be as gleeful as a kid on Christmas morning. I believe that has a lot to do with why I still to this day love fettuccine Alfredo. It will always hold a spot in my top five favorite foods.

As I’ve found my own way in the kitchen, I’ve played around with original Fettuccine Alfredo recipes, learning from that 3-ingredient recipe my mother made. I’ve made Classic Fettuccine Alfredo, Roasted Garlic Fettucine Alfredo, and even a Copycat Olive Garden Fettuccine Alfredo. I’m always welcome to a new way to enjoy one of my favorite dishes. And when I came across a recipe for Pumpkin Alfredo Tortellini in Food Network Magazine, I lost my marbles, yelped with excitement, then kicked myself for not thinking of it first.

This is my two favorite things ever in one meal: Alfredo plus pumpkin! Are you as ecstatic as I am? Please say you are. This is arecipe for heaven. They must have the angel-chefs in the sky writing for Food Network. Now, I did had to make some alterations. The original sauce didn’t yield enough sauce, wasn’t very pumpkiny, and barely had any cheese. Don’t worry; I fixed all of that!

This sauce is good enough to eat like soup. It has the absolute perfect not-too-thick, not-too-thin consistency. It’s like liquid velvet. You get the familiar cheesy tanginess of a classic Alfredo, plus that flavorful pumpkin boost which makes it taste just like fall. Shallots add an extra little kick of flavor, and tender cheese-filled tortellini make for an indulgent and filling meal.

This is definitely going on top of my favorite fall foods list. If you love pumpkin, alfredo, or both, then you need this Pumpkin Alfredo Tortellini in your life asap!

I served this meal to Mother Cookie. It’s the least I can do after all the bowls of fettuccine Alfredo she made me.

A Few Tips Before You Get Cooking:

  1. Got kids who don’t like pumpkin? They may change their minds after trying this cheesy and rich pasta dish!
  2. You don’t have to use tortellini; any pasta will do.
  3. If you really want to get fancy, try homemade tortellini.
  4. Garnish with fresh sage for an extra kiss of fall flavor.
  5. Whole-grain/whole-wheat pasta is always the way to go.

Pumpkin Alfredo Tortellini
Inspired by Food Network Magazine

Ingredients:

  • 2 10-oz. packaged cheese tortellini
  • 3 tbsp. butter
  • 1 small shallot, finely chopped
  • 2 cloves fresh garlic, finely chopped
  • 3/4 cup canned pure pumpkin (NOT pumpkin pie mix)
  • 2 1/2 cups heavy cream
  • 3/4 cup shredded parmesan cheese
  • 1/4 tsp. pepper
  • chopped fresh sage, for garnish

Directions:

  1. In a large pot of boiling salted water over high heat, cook the tortellini according to package directions. They should be al dente, meaning they still have just a bit of bite. Drain.
  2. Meanwhile, make the sauce. In a large saucepan, melt the butter over medium heat. Add the shallots and garlic and cook until translucent and fragrant, about 2 minutes. Add the pumpkin and saute for one minute. Whisk in the heavy cream and bring to a low boil. Reduce heat to medium-low and let simmer, stirring occasionally, until thickened. Whisk in the cheese and pepper, continuing to whisk until completely melted. Remove from heat. Plate tortellini and pour sauce over top. Serve immediately.

Soft Pumpkin Cookies with Brown Sugar Frosting

Look familiar? I posted these Soft Pumpkin Cookies last year around this time. Their reincarnation today is due to how absolutely amazing they are. I didn’t have near as many followers when I first posted them, plus my photography skills were even worse than they are now. I figured it was necessary to give them a rebirth, a new chance for you all to experience one of my all-time favorite recipes.

You guys know that I live for the Fall food season, especially pumpkin. Out of my plethora of pumpkin recipes, I think this is the one I love most. It’s also my favorite cookie recipe. When fall rolls in on its chilly breeze, I most look forward to getting to make these Soft Pumpkin Cookies again. They taste like fall, if you could take all the colorful leaves shed by trees, the smell of sweet spices wafting from a warm oven, and the luminosity of a crackling fire and bake it into one treat. This is my fall.

There are many reasons to love these cookies. For one, they are down right delectable. They’ve got just the right amount of sweetness & pumpkin flavor, which is complimented by the warm fall spices spotted throughout. Secondly, GOOD LORD, these are so soft and moist! They’re almost verging on cake, but they still stay in that substantial cookie territory, much like a whoopie pie. They melt away in your mouth effortlessly.

As my co-worker said, “They make me wanna take small bites…You just want to savor it.” I couldn’t have said it better myself. I brought these cookies to school when I was still just a senior in high school, and no one could get enough. I brought them to the Clinton Farmer’s Market, and they disappeared in no time, leaving euphoric expressions on the faces of those who ate them. And just recently, I brought them to work. It was yet another hit.

And now, I’m sharing them with you so you can fall in love too. It just doesn’t get any better than these Soft Pumpkin Cookies…except maybe when you top them with a lusciously creamy and sweet Brown Sugar Frosting. Now that is the icing on the cake…or cookie in this case!

Best part? They’re plain old easy and simple. No complications here; just a basic recipe with amazing results. Oh sweet simplicity, you make my fall delicious.

A Few Tips Before You Get Cooking:

  1. If you don’t have a sweet tooth, you don’t have to frost these guys. They’re great on their own.
  2. You have a lot of options for toppings. This Brown Sugar Frosting is my favorite, very complimentary of the cookies. But I also love a simple Fluffy Vanilla Buttercream, or if you’re looking to spice things up, try this Butterscotch Buttercream. You can even make a Brown Sugar Glaze by using just the brown sugar, 3 tbsp. of butter, the milk, and 1 1/4 cups powdered sugar. It sets up great!
  3. Don’t overbake. You don’t want these browned, just set.
  4. Want to really shake things up? Stuff these cookies with Candy Corn Golden Oreos! Get the recipe here.
  5. These cookies freeze great in an airtight container.
  6. You have to chill the dough, or these will be flat as a pancake.

Soft Pumpkin Cookies with Brown Sugar Frosting

Yield: about 30 cookies

Ingredients:

For the cookies
Cookies adapted from Food.com

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1 cup butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1 cup canned pumpkin
  • 1 egg
  • 1 teaspoon vanilla extract

For the Brown Sugar Frosting
Frosting by The Smart Cookie Cook

  •  1 cup (2 sticks) butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup milk
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 5 – 6 cups powdered sugar

Directions:

  1. In a large mixing bowl, stir together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  2. In the bowl of a standing mixer, cream butter and the sugars together until light and fluffy.
  3. Blend in pumpkin, egg, and vanilla extract. Mix in the flour mixture on low-speed a little bit at a time. Cover and chill for at least 1 hour before continuing.
  4. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Drop tablespoonfuls 3 inches apart on baking sheets. Bake the cookies for 10-12 minutes until puffed and set.
  5. Let cool on trays for 2 minutes then transfer to wire racks. Let cool completely.
  6. Meanwhile, make the frosting. In a medium saucepan, melt 4 tbsp. of the butter, the brown sugar, and the milk. Whisk frequently and break up the sugar. Bring to a boil and let cook, stirring constantly, for 3 minutes. Remove from heat immediately and whisk in vanilla and salt. Let cool to room temperature.
  7. Put the remaining butter in a large mixing bowl and cream on medium speed for 1 minute. Pour in the brown sugar mixture and 1 cup of powdered sugar. Beat on medium speed with a hand mixer until well-mixed. Use a spatula to scrape down the sides and beat in the rest of the sugar, 1 cup at a time. If you want the icing thicker, add the full 6 cups.
  8. Frost the cooled cookies. Store in an airtight container for up to 5 days.

The Weekender: Fall Treats, Coffee Mugs, & a Recap

In case you didn’t know, Saturday marked the official beginning of Fall. However, we’ve been in full-on Fall mode all week here at Smart Cookie. From pumpkin to butternut squash, all the autumn classics made an appearance. In case you need a recap…

Let’s review, shall we?

  1. Nacho Mac & Cheese
  2. Little Owl Cookies + How-To Video
  3. Healthy Cookie: Butternut Squash & Corn Bisque
  4. End of Summer Recipe Round-Up
  5. Candy Corn Golden Oreo-Stuffed Pumpkin Cookies

I can promise you there will be plenty more Fall eats and treats to come. What else can you expect this coming week? I’ll be re-posting my favorite Soft Pumpkin Cookies with better photos and a delicious Brown Sugar Frosting. These are quite possibly my favorite cookies ever, and I can’t wait to share them with you (again)!

Keeping up with the fall theme today, I’ve got to give the dish on two new seasonal candies on the market. First off, I tried the Pumpkin Spice Hershey Kisses. These were actually around last year, but a lot of people have been buzzing about them this season. After eating them twice now, I have mixed feelings. On one hand, they’re smooth and sweet and perfectly capture the flavor of pumpkin pie spices. On the other hand, I can’t get past the fact that they remind me of a spice-scented candle, which is rather unappetizing. Plus, I can’t tell if it is supposed to taste like pumpkin pie or just pumpkin pie spice. The jury’s still out on this one.

Have you tried the Pumpkin Spice Hershey Kisses? What did you think?

The second treat we’re checking out is the new Caramel Apple Milky Way minis. I wasn’t sure what to expect because Milky Ways are my favorite candy, but apple-flavored? I wasn’t sure. Well, as it turns out these things are amazing! It actually works really well. Just imagine a caramel apple dipped in chocolate and miniaturized; that’s what you get here. It’s not too apple-y, but just right. The only problem is their mini size, which makes it all too easy to down a dozen in one sitting.

How about these Caramel Apple Milky Ways? Have any of you tried them?

Before I head out, don’t forget to stay in touch! Like Smart Cookie on Facebook, follow me on Pinterest & Twitter, and subscribe to my Youtube channel to make sure you don’t miss a second of Smart Cookie deliciousness.

And lastly, just thought I’d show off this lovely Smart Cookie mug my sister made for me! Is it weird that I’m drinking out of a mug with my face on it?

See you on Monday!