Pumpkin Spice Autumn Cookies

Pumpkin Spice Autumn Cookies

Pumpkin Spice Autumn Cookies

I fell and hurt my knees a few days ago and was home all weekend, so I baked to keep my mind off the swelling and pain. I baked Pumpkin Spice Cookies adapted from a Sweetopia recipe (see link below). I reduced the granulated and brown sugars, and used light brown instead of brown sugar since that is what I had on hand. I also increased some of the spices to my liking for a real good pumpkin spice flavor. Our apartment smelled like pumpkin spice as the cookies baked in the oven. I share the recipe below.

Leaves

Leaves

Pumpkin Spice Cookie Ingredients

Yield: 3 Dozen Cookies (less if you use large cutters)

2 cups (4 sticks) Unsalted Butter, softened and each stick cut into 8 cubes

2 Extra Large Eggs

1/4 cup Pumpkin Purée

1 teaspoon Pure Vanilla Extract

1/2 cup Granulated Sugar

1/2 cup Lightly packed Light Brown Sugar

5 cups All Purpose Flour (King Arthur)

2 teaspoons Ground Cinnamon

1/2 teaspoon Ground Ginger

1/4 teaspoon Ground Nutmeg

2 teaspoons Ground All-Spice

1 teaspoon Coarse Salt

Leaves

Leaves

Leaves, close-up

Directions
Cut each stick of softened butter into 8 pieces.

Sift flour, cinnamon, ginger, nutmeg, all-spice, and salt in large bowl and combine with whisk or spatula; put aside.

Cream the butter and sugar together in a bowl of an electric mixer with paddle attachment on low to medium speed. Mix until incorporated, about 1-2 minutes.

Scrape sides of bowl with spatula and mix again for 5-10 seconds more.

Add pumpkin purée, vanilla extract, and eggs one at a time and mix just until incorporated. Scrape down bowl with spatula and mix again for another 5 seconds.

Slowly add flour mixture and mix on low speed for 1-2 minutes.

When dough clumps around paddle attachment it is ready. Do not overmix.

Leaves, close-up

Leaves, close-up

Form dough into a ball, cover with plastic wrap, and cool in fridge for 1-2 hours or overnight.

Heat oven to 350 degrees.

Take 1/4 of the dough, use rolling pin and roll out between 2 pieces of parchment paper to desired thickness, dip cutters in a little flour, and cut out shapes. Repeat rolling the dough and cutting shapes until you use it all.

If your cookies have a little flour on them gently use a brush to wipe away before chilling.

Place shapes on parchment lined baking sheets and space apart 2 inches.

A must do: put cookies in the freezer for 10-15 minutes before baking. They hold their shape and do not spread when baking if you do this.

Bake cookies for 8-12 minutes, or until edges are slightly browned. My cookies baked in 12 minutes.

Let cookies cool in baking sheet for 3 minutes and then transfer to wire rack to cool completely, about 1 hour.

Let cookie sheets cool completely before you bake again. I put the cookie sheet in the freezer for 5 minutes. Repeat until you have baked all the cookies.

Acorns

Acorns, close-up

Large Batch Royal Icing

Ingredients
8 Egg Whites

8 teaspoons Lemon Juice, freshly squeezed

12 cups Powdered/Confectioners' Sugar, sifted

1 tablespoon Clear Vanilla Extract

Sunflowers

Sprinkles in glass bowls

Directions
In a large bowl, sift powdered sugar, set aside.

Squeeze lemon juice into small bowl, set aside.

Separate yolks and add egg whites in a medium size bowl.

Add freshly squeezed lemon juice to egg whites and whisk together until combined.

Transfer egg white mixture to stand or hand held mixer with paddle attachment, and mix on high for 1-2 minutes.

Add vanilla extract and mix for 5-10 seconds.

With mixer speed on low, slowly add sifted sugar and beat on low until smooth.

If needed, you may add 1 teaspoon of water at a time until you reach the right consistency. Watch the Joy of Baking (link at the end) video for both Flooding Consistency and Piping Consistency Royal Icing. If you prefer a recipe using Meringue Powder, it is also available at this link.

I separated the icing in plastic containers with lids according to the different colors I needed for tinting.

I used AmeriColor Soft Gel Paste Food Color in lemon yellow, orange, chocolate brown, and super black. To make the dark brown, I added more chocolate brown until I reached the color I needed. Just add a little at a time. Remember, if you add to much at once you can't fix it.

Keep the containers covered until you are ready to color.

Royal Icing in Squeeze Bottles in Super Black, Lemon Yellow, Orange, Brown, Dark Brown

AmeriColor Gourmet Writer Food Decorating Pens

I transferred the icing immediately into Squeeze Bottles using a funnel to prevent spilling. Keep the squeeze bottle tips covered. If the Royal Icing hardens due to exposure to air, use a spray bottle and squirt a little water and shake bottle well holding the tip with your finger. Test the icing consistency on a paper towel before decorating the cookie.

I outlined the cookies and waited 1/2 hour and then filled them.

Use a paintbrush or cookie stick to reach edges and use tip of cookie stick or a toothpick to pop any air bubbles.

For sprinkles, I used Wilton Flowers (for the hedgehogs - Woodland Theme Cookies post tomorrow), Wilton Chocolate Jimmies, CK Products Sanding Sugar in brown, gold and orange.

I used AmeriColor Gourmet Writer Food Decorating Pens to outline design on the cookie before icing and to add fine details. Always keep the decorating pens in the fridge in the packaging they come in and remove 1/2 hour before using them. When you are done, store them in the fridge until the next time you need them.

Let cookies dry overnight.

For the Royal Icing recipe and video tutorial, visit Joy of Baking:
http://www.joyofbaking.com/RoyalIcing.html

For the Pumpkin Spice Cut-Out Cookies recipe, visit Sweetopia:
http://sweetopia.net/2016/08/recipe-pumpkin-spice-cut-out-cookies/

Enjoy!

-Sophia/Two Frys

Acorn Squash

Acorn Squash

Roasted Acorn Squash with cinnamon

I love autumn and cooking with squash while they are in season. This roasted acorn squash is simple to prepare and goes great with chicken, pork and veggies. Acorn Squash is a little less sweeter than Butternut Squash and on my half, I sprinkled Ground Cinnamon all over just before serving. I love the taste and smell of squash and it is good for you too. You can leave out the cinnamon or sprinkle a little brown sugar before baking if you want it sweeter.

Yummy Acorn Squash

Ingredients
1 Acorn Squash

Extra Virgin Olive Oil (California Olive Ranch)

Coarse Salt

Cracked Black Pepper

1 tablespoon Ground Cinnamon

Acorn Squash

Directions
Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

Cut Acorn Squash in half.

Using a spoon gently remove the seeds.

With a knife, score each half with a knife about 5-6 times straight across.

Brush with olive oil, and season with salt and black pepper.

Place with flesh side up in baking sheet.

Place in center rack of oven and cook for 45 minutes to 1 hour.

Sprinkly cinnamon over the top.

Let squash rest for 5 minutes.

-Enjoy!

-Sophia/Two Frys

Veggie Pasta Salad

Veggie Pasta Salad

Veggie Pasta Salad

I love making this Veggie Pasta Salad and it is so refreshing during hot summer days. Even though it is September, NY is in the brink of a heatwave and this pasta salad was fitting for Labor Day. This recipe is very easy to put together and it is so yummy. The only thing bad about this recipe is you do not want to stop eating it. The tangy dressing, the crunch of the veggies and great tasting pasta make this a satisfying and hearty meal. The more time it is chilled in the fridge the better, so go for at least 3-4 hours or more if you have the time. Recipe below.

Peppers, Broccoli, and Onions sauteeing

Ingredients
1 Red Bell Pepper, sliced

1 Orange Bell Pepper, sliced

6 Radishes, sliced and halved

1 bunch of fresh Broccoli Florets, cut

1/4 Yellow Onion, chopped

1 cup Shredded Carrots

1 container Grape Tomatoes

1 bunch of Parsley, roughly chopped

Veggie Pasta Salad, chilled and ready to be eaten!

Coarse Salt

Cracked Black Pepper

Extra Virgin Olive Oil

1 cup Light Italian Dressing (or more if desired)

1 bag Wacky Mac Veggie spirals (Tomato, Beet and Spinach Blend)

Veggie Pasta Salad, so yummy!

Directions
In a huge pot, add salt and 1 teaspoon olive oil in bowling water and cook veggie spirals 1 minute shy of Al Dente according to package directions.

Drain and set aside.

Season broccoli, peppers and onions with salt and pepper.

Add olive oil to skillet on medium heat and sautee broccoli, peppers and onions for 5 minutes or so.

Cool veggies.

In a large bowl, add veggie spirals, broccoli, peppers, onions, carrots, radishes, tomatoes and combine.

Add Italian Dressing and combine.

Add Parsley and mix together.

Cover and chill in fridge for at least 2-3 hours before you serve and add a little more dressing to taste if desired.

Enjoy!

-Sophia/Two Frys

Apple Pie

Apple Pie

Apple Pie

I asked my coworker Carole what she would like me to bake for her birthday, and she requested Apple Pie. She is not a fan of tart apples so for her pie, I used 6 Gala Apples and 3 Granny Smith Apples and 3 Gala Apples for our pie, which is the perfect combination of sweet and tart. For the pie crust, I use Ina Garten's (see link below) Pie Crust recipe and instructions. You can make the pie crust a day or two ahead and keep it covered in the fridge until ready to use. Bring the pie crust to room temperature before rolling out the dough. I use Paula Dean's apple shape cutout that I put over the crust. I doubled the recipe and the one below is for the sweet-tart pie, but use Gala or any other sweet apple you prefer. The crust is light and flaky, and I reduced the sugar by 1/2 cup and you wouldn't even notice it since the lemon juice and all the spices develop the flavors together beautifully. The sweetness is balanced by the tart Granny Smith Apples. You really need to make this Apple Pie! Recipe below.

Apple Pie Ingredients
3 Granny Smith Apples, peeled and sliced

3 Gala Apples, peeled and sliced

1/4 cup Turbinado Sugar + 1 teaspoon to sprinkle over the crust

1/4 cup Light Brown Sugar, lightly packed

2 tablespoons, All Purpose Flour (King Arthur)

1/4 teaspoon, Coarse Salt

1 teaspoon, ground Cinnamon

1/4 teaspoon, ground Nutmeg

1/4 teaspoon, ground Allspice

3 tablespoons, freshly squeezed Lemon Juice

1 Egg beaten + 2 tablespoons water for Egg Wash

2 tablespoons Butter, cold and cut into small cubes

Apple Pie slice

Directions
See link below for Ina Garten Pie Crust recipe.

Heat oven to 425 degrees.

Lightly beat egg with a fork in a small bowl with water; set aside.

Peel and slice apples using a corer and add to a large bowl.

Add lemon juice and combine.

Add the sugars, flour, salt, cinnamon, nutmeg, allspice and and mix the ingredients.

Place apple mixture into pie dish over crust.

Add butter cubes over the apple filling.

Top with second pie crust. Take excess crust and tuck in and seal together, and with the tines of a fork press down all around the crust.

Make 4-6 slits on the top of crust and add decorative apple cutout.

Brush the crust lightly with egg wash and sprinkle turbinado sugar over the crust.

Bake Apple Pie for 40-55 minutes until apples are tender and crust is golden brown. My pies took 50 minutes to bake.

Cover the edge of the crust with a pie shield or with cut strips of aluminum foil and remove after 20 minutes to prevent burnt edges. If you do not own a pie shield, I recommend you purchase one. I use Mrs. Anderson's Pie Crust Shield.

After you take the Apple Pie out of the oven, let it cool completely on a wire rack for 2 hours before serving.

For the Ina Garten Pie Crust recipe, please visit:
http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe.html

Enjoy!

-Sophia/Two Frys

Asian BBQ Chicken Legs

Baked Chicken Legs with Hoboken Eddie's Asian BBQ Sauce

Chicken Legs with Hoboken Eddie's Asian BBQ Sauce

I love chicken legs and baked them using Hoboken Eddie's Asian BBQ Sauce. It is as Eddie describes it on the label, Asian BBQ is "a sweet non-smokey Asian BBQ finishing sauce." I marinated the chicken for three hours, and then baked the legs for 50 minutes. The results were amazing! The chicken legs were sweet and tangy, and packed with a robust Asian inspired flavor profile from the ingredients below. Some of Asian BBQ ingredients are: ketchup, distilled vinegar, grape jelly, brown sugar, molasses, soy sauce, Dijon mustard, Worcestershire sauce, Cherry peppers, Cajun seasoning, and chili powder. The heat is mild, and I love the balanced taste from the combination of the ingredients. Nothing overpowers and the chicken is so satisfying, and sticky, finger licking good. I will use the remaining sauce on stir fry soon. Please see below for recipe.

Chicken Legs with Hoboken Eddie's Asian BBQ Sauce

Ingredients

Organic Chicken Legs  (I used 5 legs)

Extra Virgin Olive Oil

Coarse Salt

Cracked Black Pepper

1 cup Hoboken Eddie's Asian BBQ Sauce

Chicken Legs with Hoboken Eddie's Asian BBQ Sauce

Directions

Wash and pat dry chicken legs. 

Place on a plate, sprinkle with extra virgin olive oil, and season with coarse salt and cracked black pepper.

Add seasoned legs to a large ziploc bag, and then Asian BBQ Sauce. Seal and gently massage chicken. 

Place ziploc bag over a plate and marinate in fridge for 3-4 hours.

Remove from fridge 1/2 hour before baking.

Heat oven to 400 degrees.

Add marinated chicken legs to glass baking dish making sure to use all the sauce in the ziploc bag and pour over the legs.

Bake for 50 minutes and then turn over half way through cooking time.

Remove from oven, and let chicken rest for 5 minutes. 

Serve with a side dish.

-Enjoy

To order Asian BBQ Sauce and for further information, please visit Hoboken Eddie's: http://www.hobokeneddies.com/

"Like" Hoboken Eddie's on Facebook:

https://www.facebook.com/hobokeneddies-388604112291/

-Sophia/Two Frys

Zucchini Mushroom Spaghetti

Zucchini Mushroom Spaghetti with Ground Turkey

Yummy Zucchini Mushroom Spaghetti with Ground Turkey

I have been cutting back on pasta lately but earlier this week, I had a serious craving for spaghetti. After coming home from work tired and hungry, I made Zucchini Mushroom Spaghetti with Ground Turkey in 30 minutes. Omit the ground turkey for a vegetarian option. The zucchini and mushrooms elevate the pasta, and the healthy ground turkey rounds out this dish. It is a comforting meal, hearty, yummy and filling. I did not add onions or garlic, but add if you desire. I highly recommend this spaghetti recipe. See recipe below.

Zucchini Mushroom Spaghetti

Ingredients
1 lb. Organic Ground Turkey

1 lb. Spaghetti (I used Barilla Whole Grain Thin Spaghetti)

1 jar Pasta Sauce (I used Barilla or make homemade if you have time)

1/2 teaspoon Tomato Paste

3 tablespoons Extra Virgin Olive Oil

2 cups Sliced Shiitake Mushrooms

2 Zucchini, each sliced and halved

Bunch fresh Parsley, roughly chopped

Coarse Salt

Cracked Black Pepper

1 tablespoon Italian Seasoning

1 Bay Leaf

1 cup Shredded Mozzarella Cheese

Grated Parmesan Cheese

Ground turkey, mushrooms and zucchini cooking

Directions
Roughly chop a bunch of parsley; set aside.

Clean mushrooms with a paper towel.

Slice zucchini and then each slice in half.

Season mushrooms and zucchini with coarse salt and cracked black pepper.

With a skillet on medium heat, add 2 tablespoons extra virgin olive oil and when hot add ground turkey.

Cover and cook for about 7 minutes stirring often, and then add sliced zucchini and mushrooms. Continue cooking.

After 5 minutes add pasta sauce, tomato paste, bay leaf, and Italian seasoning. Stir, cover, and simmer on low heat for 6-7 minutes.

This is the pasta I used. Barilla is my fave.

On high heat, bring a large pot of water to boil.

Add coarse salt.

Add 1 tablespoon extra virgin olive oil.

Add the spaghetti and cook to Al Dente, according to box directions.

Before draining spaghetti, reserve about 3/4 cup of starchy pasta water.

Drain spaghetti and return to pot.

Remove bay leaf and add ingredients in skillet to pasta pot, then the reserved pasta water, and stir.

Add shredded Mozzarella cheese and grated Parmesan cheese and combine.

Add parsley and combine.

Add more Parmesan cheese over the top if desired.

-Enjoy!

-Sophia/Two Frys

J&K Brenner's Garlic Lime

J&K Brenner's Garlic Lime Hot Sauce
By J&K Brenner's Sauce and Spice Co.

J&K Brenner's Garlic Lime Hot Sauce on a monster burrito

I met Kendall and Jordan Brenner years ago at the Brooklyn Chile Pepper Fiesta. I have been a friend and fan ever since. I am always happy to see Kendall at local events when I run into him. J&K Brenner's All Natural Original Garlic Lime Hot Sauce is a great sauce in their versatile and ever growing product lineup of spicy goods. Garlic Lime has a medium heat and a thin consistency. It has the liquidity of a Louisiana style hot sauce. I like the bold flavor profile of the sauce, but wish it was just a tad thicker.

J&K Brenner's Garlic Lime Hot Sauce works great on Mexican foods like burritos (pictured), and added to thick spicy salsa to kick it up a notch. Garlic Lime is not too heavy on the lime, but offers the right balance and a fresh taste. The bold flavors of the Habaneros and garlic shine through. Some of the spicy and savory ingredients in Garlic Lime are: Habanero Chiles, garlic, onion, cider vinegar, lime juice, natural lime flavor, and kosher salt.

J&K Brenner's Garlic Lime Hot Sauce

All in all, Garlic Lime is a great sauce to add medium Habanero heat to your fave dishes. I also use Garlic Lime on steamed vegetables as it pairs well. Garlic Lime also compliments rice dishes bringing up the heat and rounding out flavor. The Brenner's line of hot sauces and spices are highly recommended by Two Frys. I also enjoy the newer BBQ and Dipping Sauces they now offer. Future coverage on these sauces are upcoming on Two Frys. Try out Garlic Lime and bring it to your dinner table today. Keep up the great work J&K Brenner's AKA Hot-Cha-Waa-Cha Sauce and Spice Co. Get some!

For further information on J&K Brenner's Sauce and Spice Co., please visit:
http://www.jordanssauces.com

"Like" J&K Brenner's Sauce and Spice Co. on Facebook:
http://www.facebook.com/hotchawaacha

-Allen/Two Frys

Terlingua Smoked Chipotle

Terlingua Smoked Chipotle
By Terlingua Sauce Company

Terlingua Smoked Chipotle

Terlingua Smoked Chipotle Sauce comes from my hometown in Livermore, CA. Terlingua has unique artwork on their bottle labels, and I love the whole Southwestern Spaghetti Western design. The art has a skeletal gunslinger with Chiles and an armadillo in a graveyard with Chiles. The artwork is great, and the different hot sauce varieties all feature unique artwork.

The Smoke Chipotle is a flavorful sauce. I used it on Mexican food: tacos, Spanish rice, black beans, and on Two Frys Burrito Bowls (pictured). I enjoyed the flavors from the blend of peppers, cilantro, salt, onions, vinegar, liquid smoke, and spices. The texture of the sauce is a medium thickness, and the bottle comes with a dripper insert.

Terlingua Smoke Chipotle

The flavors are good and well developed in this savory hot sauce. On the heat scale, Terlingua is mild to medium. Terlingua is a sauce most can enjoy without the major burn of some sauces on the market. I like the taste, but am not a fan of liquid smoke in hot sauces. I use liquid smoke in meats, but do not care for it in hot sauces.

Close-up of Terlingua Smoke Chipotle on Two Frys Burrito Bowls

The liquid smoke is overpowering for me but otherwise, Terlingua is bold and has a robust flavor profile. I actually smell the liquid smoke above any smoked peppers and wish it was the opposite way around. Terlingua offer other sauces so be sure to check out the "Site 300" Sauce, as well as the Barbeque Sauce product line. This was a great first time tasting of a hometown hot sauce. I look forward to new sauces from Terlingua and when you order online, get more than one at a time.

For further information about Terlingua Sauce Company, please visit:
http://www.terlinguasaucecompany.com

"Like" Terlingua Sauce Company on Facebook:
http://www.facebook.com/terlinguasaucecompany

-Allen/Two Frys

Defcon Buffalo Cauliflower

Defcon Buffalo Cauliflower - Defcon Sauces

Defcon Buffalo Cauliflower

As an avid fan of things hot and spicy, I recently made Defcon Buffalo Roasted Cauliflower. I had some Defcon Defense Condition #2 Wing Sauce in the fridge and used the remainder of the bottle to marinate cauliflower. The Defcon Defense Condition #2 is the medium heat product in the Defcon Wing Sauce line. The fuller flavors of the wing sauce are complimented with the heat of more cayenne than the Defcon Defense Condition #3. The Defcon Defense Condition #2 really brings up the heat and flavor a good notch. I used approximately 1/3 of a bottle (8 oz.) of Defcon Defense Condition #2 and added it to a zip lock bag with one head of cut up cauliflower. I let this marinade in the fridge a few hours to let the sauce sink into the cauliflower. Massage the bag thoroughly to get the sauce fully into the florets.

Defcon Defense Condition #2 Wing Sauce Medium Heat

After a few hours of marinating, remove from fridge and place on a baking sheet lined with parchment paper. While you are prepping the cauliflower, heat oven to 400 degrees. Bake cauliflower for 10 minutes and flip cauliflower florets (large and medium size cuts work best) and bake the other side for an additional 10 minutes. Check cauliflower and if needed bake for 2-3 minutes more until done.

Defcon Buffalo Cauliflower

The finished result will be an excellent tasty appetizer or side dish that's a real crowd pleaser. This can be done with any of the Defcon Wing Sauces. Do not forget Defcon Sauces are great for cooking all types of food and veggies, not just chicken wings. Defcon make the best wing sauces in the USA. Highly Recommended.

Defcon logo

Check out wings I made with Defcon Defense Condition #2 Wing Sauce:
http://twofrys.blogspot.com/2016/04/defcon-defense-condition-2.html

For further information on Defcon Sauces, please visit:
http://www.defconsauces.com/

"Like" Defcon Sauces on Facebook:
https://www.facebook.com/DefconSauces

-Allen/Two Frys

Bacon Taco Sauce By Voodoo Chile

Bacon Taco Sauce By Voodoo Chile Sauces & Salsa

Bacon Taco enhancing our homemade Two Frys Burrito Bowls

Voodoo Chile Bacon Taco Sauce is a definite great addition to your pantry. This is similar to the great Porcus Infernum yet has a great southwestern style taste. This sauce is full of flavors and the Mexican Oregano really adds to it. The Bacon flavors of Porcus are here with the Mexican/southwest flavors that I enjoy. The tomatoes along with the spices combine to make a smooth mid heat sauce. I had the Bacon Taco Sauce on Homemade Burrito Bowls (pictured), Tacos, Omelettes, and even Nachos (oven baked of course). The Bacon flavor adds a lot of flavor to any foods, and this sauce can be used in both cooking and as a condiment or a wonderful dipping sauce. This is one of the sauces that has a focus on flavor not just heat, and I am a fan of this big time! 

Truth, I know as I have tried a few Bacon Sauces and Voodoo takes the cake!

Anyone can make a hot sauce but not all can make a great tasty, flavor filled, savory sauce like Voodoo makes. My bottle did not last long and I recommend ordering a few at at time as you will run out if not. I have been following Voodoo Chile for a few years now, and am thrilled that they are quickly becoming a great producer of many unique and flavorful hot sauce products. I have always said from my first taste that "Porcus Infernum is the Best Bacon Hot Sauce on the Planet." Well, the Bacon Taco lands right up there with Porcus. This is a great sauce from great folks at Voodoo Chile Sauces in the good old USA.

Pic from Voodoo Chiles

Magic Ingredients: Pasilla Peppers, Ancho Peppers, Mexican Oregano, Cumin, Tomatoes, Coriander Seed, Lime juice, and Sweet Onions.

Contact Voodoo Chile at: voodoochilesauces.com

Facebook: Voodoo Chile Sauce

Bacon Taco is Highly Recommended by Two Frys.

-Allen/Two Frys