Pumpkin Cookies with Spices

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Pumpkin Cookies with Spices

November 18th, 2017 in Desserts by Julia Volhina
Pumpkin Cookies with Spices

I hope pumpkin season has not passed for you just yet. Or, thanks to the store supply of canned pumpkin, it can actually be all year around if one wishes.

Whatever the case is for you, this recipe is one to try should you wish to fight that pumpkin deficiency in you diet. Here they come – pumpkin cookies.

You can eat them plain or topped with cream cheese frosting, I prefer the latter.

How to Make Cream Cheese Frosting

November 4th, 2017 in Tips, Advices & How-to by Julia Volhina
How to Make Cream Cheese Frosting

This is this time of the year for pumpkin cookies. And what pumpkin cookie doesn’t taste even better with cream cheese frosting?

So, if here is a quick how-to for cream cheese frosting.

Disclaimer: amount of powdered sugar is some what moving target here, it all depends on how sweet you want frosting to be. I don’t like it too sweet, so my amount is about 8 tablespoons.

So my advice is: start adding sugar gradually, taste from time to time and stop when it is as sweet as you want it.

Amount of ingredients mentioned in the recipe is enough for batch of pumpkin cookies. Adjust amounts if you plan to do more or less, or use it for a pumpkin roll or cake which requires more of frosting.

Oatmeal Cookies

May 20th, 2017 in Desserts by Julia Volhina
Oatmeal Cookies

Easy quick recipe for a childhood favorite: oatmeal cookies.

Back in the days we cooked them by grinding rolled oats into the flour, but nowadays one can simply buy oat flour instead.

Either way will work, you may need to play with amount of ingredients a bit.

Consistency of the flour and ground oats may vary a bit, and so can vary sour cream, so adjust amount of flour needed based on dough consistency.

Fresh Peach Pie

July 30th, 2016 in Desserts by Julia Volhina
Fresh Peach Pie

In continuation of a peach topic (remember, I got a whole box of juicy tender sweet Georgia peaches?) I present to you the fresh peach pie recipe.

Almost hassle free (especially if you use ready to bake pie shell as I did) and very tasty (if ripe sweet tasty peaches are used). Peaches remain uncooked (only shell is baked) and taste as fresh as they can be.

I used leftover peach kompot to prepare gelatin topping for this pie. Peach juice can be used instead (if it doesn’t contain pineapple in it). A bit of peach preserves mixed with some water to get needed amount and consistency will work as well.

Sour Cherry Kompot

June 7th, 2014 in Beverages, Non-alcoholic by Julia Volhina
Sour Cherry Kompot

I was hunting for fresh sour cherries to prepare this one for few years. Then I discovered a package of frozen pie cherries (tart cherries, sour cherries) in a store (yea, I know, should have checked freezer section long ago).

Anyway, now there is no need to wait for fresh ones anymore, since these will work the same good for the kompot, they are a lot cheaper and are much easier to find.

Disclaimer: usually sour cherry kompot is made of fresh sour cherries (if you have access to them by a sane price) with pits in.

Removing pits (or using pitless ones) makes it easier to consume cherries from the kompot (even though I kind of like when pits are in, maybe it reminds me of the sour cherry kompots imported from Bulgaria which we were getting occasionally for winter holidays are kids).

Elephant Ear Cookies

March 1st, 2014 in Desserts by Julia Volhina
Elephant Ear Cookies

This is pretty easy recipe for sugar sprinkled puff pastry cookies which can be made from either ready-to-use puff pastry dough, or homemade one. Either way the recipe isn’t too complicated to follow.

I used whole sheet of puff pastry dough prepared for last week recipe (that was made from 2 cups of flour, 8 oz of margarine and 2/3 cups of water). That yielded me 2 full cookie sheets (2 batches) of 36 cookies each.

You can adjust size of the cookies by playing with the dough: thinner dough rolled into smaller rolls will produce smaller cookies, thicker dough or/and bigger rolls will produce bigger ones.

If you like cookies to be more sweet, roll dough slices in sugar before putting them to the cookie sheet (but for me it is a bit too sweet, so I usually skip this part).

No Yeast Puff Pastry Dough (Faster Variant)

February 22nd, 2014 in Tips, Advices & How-to by Julia Volhina
No Yeast Puff Pastry Dough (Faster Variant)

Real puff pastry dough is taking a lot of time to make from scratch, most of the times it is easier to just buy it instead. Another alternative could be to try this easier and much faster variant.

Disclaimer first: this dough will probably not be a best choice for some fancy croissants or so, but it will work great for layered cakes, pies, sugar cookies, and such.

Either butter or margarine will work for this recipe, I used margarine. Make sure you don’t let ingredients and dough itself warm up, if you need to pause while making the dough, put it to the fridge to cool down.

Prepared dough can be used right away, or can be frozen for later use, make sure to use freezer bag.

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