The Recipe for your Fall Cookie Cutters

Yesterday’s baking project was loads of fun. The recipe, scored from the blog, Cupcake Project, is called Pumpkin Graham Crackers. The name doesn’t just refer to the cute pumpkin shape; there’s a bit of pumpkin in the batter, as well. What could be better?

Just a few notes on this one. I didn’t have graham flour in the house, although how this feat was managed, I’m not sure I could tell you. Currently I have 2 types of wheat flour, white flour, whole spelt, multigrain, grain, rice and buckwheat flours. No graham flour means I went with the wheat. I also used 100% honey, buckwheat honey to be exact. I was hoping the flavor would boost the earthiness of the cookies, which it did.

The dough came together nicely. Not too wet or too dry. It rolled out really well also, and my daughter and I began cutting. We used mini cookie cutters, so we cut and cut and cut. Then we cut some more.

Although it took quite a while, we eventually cut out all the shapes. Cute little fall leaves, apples and pumpkins. These have just a hint of pumpkin, and they are so good! After baking we ate at least a quarter of the batch.

No lie! I brought my daughter about 8 of these cute things, and not 2 minutes later she looked at me quizzically. “Where’d all the cookies go?”, she wanted to know. As if I’d taken hers! I was too busy eating my own, thank you.

As you can tell the size we made is perfect for snacking. The only problem we had was absolutely our own fault. We rolled the dough a bit too thick, so they never got properly snappy. Still they’re excellent. Wonder how they’d be with a bit of icing?

Run on over the Cupcake Project for the Pumpkin Graham Crackers recipe. Make sure to look around at the cupcakes, too. I haven’t tried any yet, but they look excellent. And the reviews are good, too!

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Look at the Cheese!

Do you remember a pizza commercial several years ago. All the participants were so excited about the various parts of the pizza: scent, taste, cheese, etc. that their nose, mouth or eyes got really big? Well, this recipe is like that. We spent time exclaiming over the crusty potatoes, delectable smell and of course, the cheese.

The recipe is the brainchild of Elizabeth of the site, Guilty Kitchen, and shhh! Don’t tell anyone, but it’s actually pretty good for you. What is it? It’s the Potato Crusted Broccoli & Cheese Tart. The best part? It takes a bit of time, but that’s mostly in the cooking. And it’s simple!

We were quite happy with the recipe, although I was impatient and rather than run to the store I made a minor substitution for the beer/water and for the leeks. I ended up using chicken stock and green onions. Next time, to make it fit our family just a bit better, I’ll most likely:

• Only use about 1 1/2 lbs of potatoes. We’d like the crust just a wee bit thinner
• Not bother with the eggs in the crust. Potatoes are often used as a binder, so I’m thinking this will be fine without the eggs.
• Either increase the basil, or use it in the crust. Or both. Hmmm.
• Increase the amount of broccoli to make up for the slightly thinner crust.

What? You’re still here? Go. To the Guilty Kitchen. You’ll thank me later. Just look at the cheese!

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