Recipes:

Pumpkin Gingersnap Cookies

This recipe comes from a friend, Jen Van Buren. It yields about 3 dz cookies.

1/2 cup butter, room temperature
1 cup granulated sugar, plus some to roll out cookies
1/2 cup pure pumpkin (canned pumpkin works well too)
1/4 cup molasses
1 large egg
1 teaspoon l.c. finns Vanilla extract
2 tsp l.c. finns Ginger extract

2 1/3 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon or l.c. finns Cinnamon extract
1 tsp ground cloves
1/2 tsp salt

Directions

1. In a bowl of a stand mixer, beat the butter and sugar together until creamy and smooth.  Add the pumpkin, molasses, egg, ginger and vanilla extract.  Mix until combined.

2. In a medium bowl, whisk together flour, baking soda, cinnamon, cloves and salt.  Add to wet ingredients and mix until combined.  Refrigerate dough for at least 1 hour.  The dough can be chilled for up to 3 days.

3. When you are ready to bake, pre-heat the oven to 350.  LIne a baking sheet with a slipmat or parchment paper.  Place sugar in a small bowl.  Roll Tablespoon-sized balls of dough in sugar until well coated.  Place on prepared baking sheet about 2 inches apart.  Bake 10-12 minutes or until cookies looked cracked and set at the edges.  The cookies will be soft.  Let the cookies cool on the sheet for 2-3 minutes after removing them from the oven, then transfer to wire rack to cool completely.

Cardamom Marshmallows

This recipe was given to me by my neighbor, Sue,  she was not kidding when she said these are addictive.  Use them in your hot chocolate or eat them on their own. Delicious!!

Ingredients
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon l.c. finns Cardamom extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Nonstick spray

Directions
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes.

Add the cardamom during the last minute of whipping. While the mixture is whipping prepare the pans as follows:

For regular marshmallows:
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

For miniature marshmallows:
Combine the confectioners’ sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners’ sugar mixture.

Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.

Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

Recipe is from the Food Network