Chewy Molasses Cookies with Apple Cider Caramel

Friends, I give you the quintessential October cookie.  It’s the cookie that will get you through the transition from the splendor of October to the craziness of the holidays.  It’s my second favorite cookie ever and it helped me through many a spelling lesson. 

When I was in middle school my mother graciously asked a friend to help tutor me in spelling.  It was my biggest struggle.  English spelling is unkind to those of us who are stringent rule-followers.  Though I am still a less than fabulous speller (read: pretty bad but that’s why I have a dictionary), one part of those Sunday afternoon lessons was never forgotten. 

My tutor would bring with her a plate full of soft, chewy, lightly spicy molasses cookies to brighten up our lessons.  These cookies, along with the “International Delight” instant coffee-flavored beverages (which are basically the best thing ever when you’re nine) made spelling lessons a true treat.

Though the lessons are a thing of the past, the utter perfection of those cookies remains fresh in my memory.  Each Fall the craving returns and I know it is time to buy some molasses and preheat the oven. 

I greatly prefer molasses cookies to ginger snaps (which, let’s face it, are pretty similar in flavor) for one reason - the texture.  Though hard and crunchy is appropriate for some cookies, I firmly believe that a dark, spicy cookie needs to be soft, and chewy.

Though it was not necessary, I decided to bump my molasses cookies up a bit this year by drizzling them with apple cider caramel sauce.  Yeah.  I’m putting caramel on everything these days.  It’s Autumn, I just can’t help myself.

The cider adds a bit of tang to the dark, bitter caramel and it melds perfectly with the sweet, spicy cookie. 

Serving recommendation: Cold cider, warm cookies, fuzzy socks, Jimmy Fallon clips on youtube.  The End.

Mama, thank you for those spelling lessons that, if nothing else, helped me find my cookie soulmate.  He’s everything I’ve dreamt of - soft, sweet, and spicy.  Eew, that got weird.  I think I should go now. Bye.

Sincerely, 

Pedantic Foodie

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Chewy Molasses Cookies with Apple Cider Caramel

makes 3 dozen cookies / recipe adapted from Paula Deen

for the caramel

• 3/4 cup apple cider
• 3/4 cup granulated sugar
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla
• 1/4 cup heavy whipping cream 
• 1/8 teaspoon ground cinnamon 

In a small saucepan bring apple cider to a boil over medium high heat.  Boil for 10-15 minutes, until the cider has reduced by two thirds.  You will be left with 1/4 cup of reduced cider.  

In a medium saucepan combine sugar, butter and water.  Place over medium heat and stir until the butter melts and the sugar begins to dissolve.  Once the sugar has dissolved increase heat to medium high and boil, without stirring, until the caramel is deep amber in color, about 5-7 minutes.  Swirl the pan occasionally but DO NOT stir or scape down the sides.  Once the color is correct remove from heat and add vanilla, cinnamon, cider, and heavy whipping cream.  Be careful as the caramel will steam and splatter.  Return the pan to the burner and stir until the caramel is smooth and homogenous.  Allow to cool to room temperature before drizzling over the cookies. 

for the cookies

• 3/4 cup unsalted butter, softened 
• 1 cup brown sugar
• 1 large egg
• 1/4 cup molasses 
• 2 cups all-purpose flour 
• 2 teaspoons baking soda 
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger 
• 1/2 teaspoon ground cloves 
• 1/4 teaspoon salt 
• 1/4 cup granulated sugar 

Sift to combine flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.  

In the work bowl of your stand mixer combine butter and brown sugar.  Beat for 1-2 minutes; until fluffy.  Scrape down the sides of the bowl and add egg.  Beat until well combined.  With the mixer on medium speed, add molasses and mix until smooth.  Slowly incorporate in flour mixture, scraping down the sides of the bowl as necessary.  The dough should be a bit dry, but sticky.  Cover the dough with plastic wrap and refrigerate for 30 minutes. 

Preheat oven to 350 degrees.  Line several baking sheets with parchment paper.  

Use a 1-ounce scoop to portion the dough into balls.  Roll each ball in granulated sugar and place on a lined baking sheet.  Use the palm of your hand to flatten the cookies slightly.  Bake for 12 minutes.  The cookies will look slightly underdone in the center - this is perfect.  If you over-bake these cookies they will lose their chewy texture.  Allow to cook on wire racks before drizzling with caramel.  Enjoy!

Chai-Spiced Pumpkin Seeds {Pedantic Foodie}

Dear October, you're kind of the best. 

I want to bottle up every precious moment of this month, weave them into a blanket, and wrap myself up in it forever.  

I've been drinking cider and downing mugs of pumpkin hot chocolate.  I've gotten lost in a cornfield and I'm burning all the autumn-scented candles I can get my hands on.  I've been living in an October paradise and though parts of my life are still unhinged and stressful, I can happily ignore them because this month - this organically exquisite month, is probably the best part of the entire year.  The laundry can just chill.  There are apples to pick and boots to be worn.  Let's savor these moments.  

My Sunday afternoon spontaneously turned into a pumpkin carving party.  October parties require no adornments.  The orange canopy of foliage is the only decoration you need.  Just heat some cider on the stove and lay out all those newspapers you have wisely been saving and crank up that bluegrass Pandora station you made last year.  

A chicken might come by to critique your carving skills.  They are audacious little birds.  This one decided to dip her head into a guest's water glass.  So rude.  

One of the best parts about pumpkin carving is the leftover seeds.  Yes, of course we are saving those.  Any guest who tries to throw them away is taken off the invite list for next year's impromptu party.  Only kidding.  Sort of. 

We are only a few steps away from a wonderfully addicting snack. 

Though you could roast the seeds right away, it is best to let them dry for several hours ahead of time.  

Though I typically go the salty route, this year I wanted to try to make my pumpkin seeds taste like chai, because: 1) I would make everything taste like chai if I could; and 2) covering things in spicy sugar is never a mistake. 

I par-roasted my pumpkin seeds with a bit of coconut oil and then tossed them in a sweet and spicy chai-esque mixture before returning them to the oven.  

After a few minutes your oven will be releasing the most wonderful sweet and spicy aromas.  

These seeds are great for snacking, or can be used as a topping for morning yogurt or oatmeal.  We have eleven days left of this flawless month and I want to spend them doing as many beautifully cliche Fall things as I can.

Sincerely, 

  Pedantic Foodie

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Chai-Spiced Pumpkin Seeds

• 1 cup fresh, raw pumpkin seeds 
• 3 tablespoons coconut oil 
• 3 tablespoons granulated sugar 
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves 
• 1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees. 

Dry your pumpkin seeds in between several layers of paper towels for 1-3 hours, until thoroughly dry.  The seeds should feel somewhat papery.  You may have to change out the paper towels several times if they become too wet. 

When the seeds have dried, toss them in coconut oil and lay them out onto a baking sheet lined with parchment.  Bake for 10-15 minutes, or until deep golden around the edges.  

While the seeds are baking, whisk together sugar and spices in a medium bowl. 

Remove the seeds from the oven and transfer to the bowl of spices.  Toss to coat.   

Return the seeds to the baking sheet and bake for an additional 5-10 minutes, until the seeds are fragrant and deep amber in color. 

Allow to cool thoroughly and store in an airtight container.  Enjoy!

{The 1st Meal} Sweet Potato Ham Biscuits with Honey Butter

I remember the combination of delight and wonder I felt when my baby sister’s nose turned an adorable shade of orange.  My mother explained that her curious complexion was due to an overdose of sweet potatoes and carrots.  From that point on I made it a point to never go too far with my love for orange vegetables.  A discolored nose was cute on a baby, but not fashionable for a six-year-old. 

I love sweet potatoes.  I love them roasted with salt, butter, and sage, cut into fries, mashed with cinnamon, heck, I’ll even get into that whole marshmallow brown sugar territory.  

I have utmost respect for this humble tuber.  After all, it is without a doubt one of the most versatile vegetables you will find in the produce section.  It can be savory or sweet.  It will happily become soup, pies, waffles, or biscuits.  The possibilities are limitless!  Let us no more give into the erroneous notion that this superb tuber is only for overly sweet holiday casseroles.  Sweet potato fans unite!  Join the Beta CaroTEAM today!  Heehee… I find myself very amusing at times.

Oh come on, let’s just make some biscuits.

Before we go any further I should mention that these biscuits are drop biscuits - meaning that there is no rolling or cutting involved.  We just pull a quick batter together and use an ice cream scoop to portion out our biscuits.  Drop biscuits are certainly different from the fluffy buttermilk biscuits your grandmother baked, but they still deserve to have their place in the culinary world.

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 For those of you who are intimidated by biscuit making, these are a good way to begin.

While the biscuits bake we whip up a batch of honey butter.  I could put honey butter on everything.  We are also going to fry up a bit of ham. I used a thickly sliced black forest ham - I like the contrast between the salty ham and the sweet butter.

When the biscuits have cooled slightly, spread on the butter - don’t be stingy, and layer with ham. 

This is my weekend - well this, plus a mug of hot chocolate, flannel shirts, and good company.  May your weekend be slow and meaningful, may you begin well.

Sincerely,

  Pedantic Foodie

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Sweet Potato Ham Biscuits with Honey Butter

makes 10

for the honey butter

• 1/2 cup butter, softened
• 1/4 cup honey

Combine honey and butter in a medium bowl.  Use an electric mixer to whip until the ingredients are well combined and the butter is fluffy.  Place in a small bowl and cover with plastic; refrigerate until ready to use.

for the biscuits

• 3 cups all-purpose flour
• 1/2 cup granulated sugar 
• 1 1/2 tablespoons baking powder 
• 1/4 teaspoon ground cinnamon 
• 1 teaspoon salt 
• 1/2 cup unsalted butter, chilled and cut into cubes 
• 1 1/4 cups whole milk 
• 1 teaspoon vinegar 
• 2 medium sweet potatoes 
• 20 slices thickly sliced ham, such as black forest ham or Canadian bacon 

Preheat oven to 350 degrees.  Use a fork to punch several holes on each sweet potato and place on a baking sheet and bake for 40-60 minutes, or until fork tender.  Allow the potatoes to cool fully before separating the flesh from the skin.  Use a large spoon to remove all the flesh and then place in the work bowl of your food processor and pulse until smooth.*  

Preheat oven to 425 degrees. 

In a large bowl whisk to combine flour, sugar, baking powder, cinnamon, and salt.  Toss the cubed butter into the flour mixture and use the tips of your fingers, or a pastry cutter to work the butter into the flour, breaking it up into pea-sized pieces.  

In a separate bowl, combine milk, vinegar, and sweet potato puree; stir until well combined.  Pour the mixture into the bowl of dry ingredients and use a spatula to fold the dry mixture into the wet.  Mix until just combined, being careful to not over mix.  The mixture should look homogenous, but not completely smooth.  

Use a 2-ounce ice cream scoop to portion out the batter.  Place the biscuits directly onto a baking sheet lined with parchment.  

Bake for 15-20 minutes or until fluffy and golden.  Allow to cool slightly before slicing.  While the biscuits are cooling, prepare the ham. 

Place a nonstick frying pan over medium high heat.  Fry ham, in batches, for about 1 minute on each side.  The goal here is twofold: you want to develop the flavor a bit by browning each side as well as heating the meat through.  

assembly

Slice each biscuit in half and butter each side with honey butter.  Place several slices of ham in each biscuit and serve immediately.  Enjoy! 

*These steps may all be done in advance.  The puree can be stored in an airtight container and refrigerated until ready to use.   If you are making these biscuits for breakfast I would recommend making the puree the night before to save a bit of time in the morning.