FUN

Recipe of the Week: IT'S PUMPKIN TIME, BITCHES

'Tis the season.
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Publish date:
October 13, 2015
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xoFood, recipes, fall, pumpkin, pumpkin spice, Recipe Of The Week

Hello darlin'. Nice to see ya'. It's been a long tiiiiiiiiiiime! Just kidding, it's been two weeks, but it feels like much longer. It feels likes ROTW: Homemade Cookie Edition was eons ago, but it wasn't. I guess I just miss you all that much. (Oh, and sorry I called everyone "bitches" in the title, but the words "pumpkin" and "bitch" just go together in my mind.)

Anyway. The most up-voted comment was not a recipe, but just really good cookie baking advice, perhaps the best I've ever read, from one Janet_Snakehole:

Just dropped in to say, 10 years as a pastry chef has taught me the most important part of baking cookies is: IF YOU WANT THEM CHEWY either use a timer to remove them from the oven at the prescribed time (this assumes you are actually measuring out the cookies to match the recipe) or take them out while way before they look done and let them finish baking by sitting on the hot tray. You can't put more cookie dough on a sizzling hot pan anyways so hit the bong again and let them finish on the tray about 5 minutes. Learning exactly when to pull from the oven will vary cookie to cookie- but when the finish is no longer shiny and there is pleasant cookie aroma in the air it's a sure bet they're done.

"If you want them chewy." I mean of course I want them chewy, I have twenty teeth (is that right?) and a heart, don't I? (Correction: I have thirty teeth. Most people have thirty two but I've never had more than two wisdom teeth.) Needless to say, this advice was followed and the winning cookie recipe (which we will get to in just a moment) turned out perfectly.

Obviously Chef Snakehole gets a trophy, and that trophy is "The Waiting" by Tom Petty because waiting that extra five minutes is actually super hard (though very important).

And now the recipe. This episode's winner was pretty much the ultimate in comforting confection. It was all there: peanut butter, two types of chocolate. In the words of Wowza23, "can't get better than that."

I finally have a recipe to submit! These cookies are AMAZING. DELICIOUS. They take you to another place..they're that good. They're a bit labor-intensive but oh so worth it. Chocolate and PB...can't get better than that.Double-Dipped Chocolate

Peanut Butter CookiesYIELD Makes about 2 dozen 3-inch cookiesINGREDIENTS1‑1/4 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup butter, softened1/2 cup granulated sugar1/2 cup packed light brown sugar1/2 cup creamy or chunky peanut butter1 egg1 teaspoon vanilla1‑1/2 cups semisweet chocolate chips3 teaspoons shortening, divided1‑1/2 cups milk chocolate chips

PREPARATION:Preheat oven to 350°F. Place flour, baking powder, baking soda and salt in small bowl; stir to combine.Beat butter, granulated sugar and brown sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in peanut butter, egg and vanilla, scraping down side of bowl once. Gradually stirin flour mixture, blending well.Shape heaping tablespoonfuls of dough into 1-1/2-inch balls. Place balls 2 inches apart on ungreased cookie sheets. (If dough is too soft to roll into balls, refrigerate 30 minutes.) Dip table fork into granulated sugar; press criss-cross fashion onto each ball, flattening to 1/2-inch thickness. Bake 12 minutes or until set. Let cookies stand on cookie sheets 2 minutes. Remove cookies to wire rack; cool completely.

Melt semisweet chocolate chips and 1-1/2 teaspoons shortening in top of double boiler over hot, not boiling, water. Dip one end of each cookie one third the way up; place on waxed paper. Let stand until chocolate is set, about 30 minutes.

Melt milk chocolate chips with remaining 1-1/2 teaspoons shortening in top of double boiler over hot, not boiling, water. Dip plain end of each cookie one third the way up; place on waxed paper. Let stand until chocolate is set, about 30 minutes.

Store cookies between sheets of waxed paper at cool room temperature.

As you may have noticed, I got a little enthusiastic with the chocolate. Somehow I missed that each dip was supposed to cover only a third of the cookies, and really went for it. This isn't the worst mistake I could have made, though they may have turned out a little prettier if my reading comprehension had been up to snuff.

Regardless of how they look, I'm here to tell you that they are some of the best cookies I've ever had, and I don't even like peanut butter cookies that much. (I know, I know.) These however are like a peanut butter cup in cookie form, which is so delightful I can barely stand it. I could keep coming up with superlatives to bestow on these cookies, but I think Wowza23 summed it up best:

I agree wholeheartedly, which is why your trophy, dear Wowza, is a very obvious one:

Now we must move on. I kind of hate to do it, but there's no way we can avoid this topic much longer. I'm talking about pumpkin, and I'm doing so (slightly) begrudgingly. Why begrudgingly? Well, do you remember last year, my friends? Do you remember my one-woman journey through every pumpkin item I could find at Trader Joe's? It was rougher than I anticipated, and it damn near put me off pumpkin for good. As such, I was hesitant to do a pumpkin-scented ROTW, but you know what? This isn't about me.

This is about you, and you guys didn't OD on pumpkin last year, so you should be given the chance to share your delicious orange gourd recipes. So tear it up! Share your pumpkin recipes. Share the sweet! Share the savory! Maybe the winner will get me pumped for pumpkin once more. (I can dream.)