Neelys' Sweet Potato Pie Cookies (Remix)

mix it up...

For this recipe I took some help from Gina and Pat Neely (from Food Network fame). I've made a few of their recipes in the past, but this one is a keeper. Following their Sweet Potato Pie Cookie recipe I added a few extra ingredients to remix it. So, this recipe isn't an original from me, but I never said I was a baker.

This would be a great use-up for a leftover baked sweet potato from Thanksgiving, or any other dinner for that matter. These cookies are soft and cake-like due to the sweet potato. As part of my remix I've added oats for chew, cayenne for a kick, and dried fruit for a little extra sweetness. Lastly, I changed the glaze to something a little richer. Try out this remix cookie recipe, here's how...

Ingredients - Makes approx. 36 cookies
1 1/2 C All-Purpose Flour
1/2 C Whole Wheat Quick-Cooking Oats
1/2 tsp. Baking Soda
2 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
1/2 tsp. Allspice
1/4 tsp. Nutmeg
1/4 tsp. Cayenne Pepper
1/2 tsp. Salt
1 Stick Unsalted Butter, softened
1 C Granulated Sugar
3/4 C Light Brown Sugar, packed
1 Egg
1 tsp. Vanilla
1 C Sweet Potato Puree (from about 1 large potato)
1 C Chopped Pecans
1/2 C Dried Fruit, such as Cranberries/Cherries/Mixed Berries

Directions
Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper.

In a medium bowl whisk together the flour, oats, baking soda, spices, and salt. Set aside.

In a large bowl cream the butter, granulated, and brown sugars together. Add the egg and vanilla and mix until just incorporated. Stir in the sweet potato puree. Beat in the dry ingredients, a little at a time. Finally stir in the pecans and dried fruit.

Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, leaving about 2 inches between them. Bake until the cookies are light, golden brown, about 18 minutes. Remove to a cooling rack to cool completely. If desired, glaze the cookies (recipe follows). Enjoy!

Brown Butter Glaze
4 T Unsalted Butter
1/2 - 3/4 C Granulated Sugar

Heat a small pot over medium-high. Add the butter and cook until browned. Turn off the heat. Keep the pot on the burner and whisk in the confectioners' sugar, a little at a time, until a glaze forms. Place the cookies (keep on the cooling racks) onto sheet trays and drizzle the glaze over top.

Pumpkin-Parmesan Ravioli with Brown Butter, Walnut, & Sage Sauce

brrrrrr...warm up with a satisfying meal

It has been cold, cold here in Cincy for the past week. I've seen people walking around with hats, gloves, and scarves on! I think fall up and left us already. Well, I'm not giving up on it yet. I still have so many recipes to make featuring classic and new fall flavors...for now, The Great Pumpkin continues his reign!

This recipe is quite traditional in terms of flavor profile - pumpkin, brown butter, and sage. However, I do roast my own pie pumpkin and make ravioli out of wonton wrappers. The delicate ravioli filled with fresh roasted pumpkin and Parmesan cheese are light and airy. These are then tossed in a rich brown butter sauce flecked with walnuts and sage. This balance of light and rich will wrap you up and leave you warm and full. Make this on a chilly night. Here's how...

Ingredients - Serves 4
1 Pie Pumpkin, roasted & pulp scraped from the skin
2 T Olive Oil
2/3 C Grated Parmesan Cheese
48 Wonton Wrappers (round or square)
8-10 Sage Leaves, roughly chopped
1 Stick Unsalted Butter, cubed
1/2 C Walnuts, roughly chopped
Salt & Pepper

Directions
Begin by roasting the pumpkin: Cut off the top, discard, then cut the pumpkin in half vertically. Scoop out the membranes and seeds (reserve the seeds for roasting if desired). Place the pumpkin on a foil lined baking sheet and coat with 2T olive oil (both the skin and flesh side). Then position the pumpkin skin side up on the baking sheet and roast in a 425 degree oven for 35-45 minutes or until the flesh is fork tender.

Remove the pumpkin from the oven and allow to cool enough to handle. Scrape the pumpkin flesh from the skin into a mixing bowl and mash. You will only need about 2 cups of pumpkin puree. If you have too much, reserve the extra for another use. Mix in the grated Parmesan cheese. At this time, bring a large pot of water to a gentle boil.

As the water comes to a boil make the ravioli: Place one wonton wrapper on a clean dry surface, put about 1T of the pumpkin-Parmesan mixture in the middle. Using your finger, wet the edge of the wonton wrapper all the way around with water, then place a second wonton wrapper over top and seal the edges by pressing all the way round. Try to get as much air out as possible. It's okay if the two wonton wrappers don't match up perfectly, just be sure they are sealed well. Put the finished ravioli on a sheet tray and cover with damp paper towels. This will keep the wonton wrappers from drying out. Make the rest of the ravioli (24 total).

Next, make the brown butter sauce: In a high-sided skillet melt the butter. Allow the butter to cook on med-high until foamy and browned. This will take 6-7 minutes. As the butter browns, salt the large pot of water and gently add the ravioli, one at a time. Allow them to cook for no more than 3 minutes then drain.

As soon as the butter is browned, turn off the heat and add the walnuts and sage. Stir to combine and then season with salt & pepper to taste. Add in the ravioli and gently toss with the sauce. Be sure the ravioli are coated well and then serve. This recipe allots 6 ravioli per person, and believe me, that's plenty to make you warm and satisfied. Enjoy!