10 October


Pumpkin Butterscotch Chip Cookies

October 26: National Pumpkin Day

Aaahhh—fall is in full swing and pumpkin epitomizes the season’s flavors. Because the weather (at least here in South Texas) is more pleasant, there are several fall festivals and outdoor social gatherings—and opportunities for us to share the bounty of the harvest with others. For autumnal potlucks, we like to bring something sweet and seasonal, such as pumpkin butterscotch chip cookies. These soft snacks are simple to make and the recipe yields a lot to feed a crowd.

Bake up a bountiful batch of pumpkin butterscotch chips cookies for fall festivities, football tailgating, lunchbox desserts, afterschool snacks and National Pumpkin Day celebrations.

Recipe

(Adapted from Delish)

Ingredients

  • 2 ¼ cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 2 sticks (1 cup) butter, softened
  • ¼ cup sugar (granulated white)
  • ¾ cup brown sugar
  • 1 egg
  • ¾ cup pumpkin puree (around half a can)
  • 2 teaspoons vanilla
  • 2 cups butterscotch chips

Directions

In a bowl, combine the flour, baking soda, pumpkin pie spice and salt. Mix well and set aside.

In a large mixing bowl/mixer, cream the butter with the white and brown sugars. Beat in the egg. Stir in the pumpkin puree.

Mix in the vanilla. Gradually add the flour mixture to the dough (do not overmix). Fold in the butterscotch chips. Form the cookie dough into a large ball, place in another bowl, cover and refrigerate for 30 minutes.

Use a 1-inch round scoop to drop onto greased baking pans (we lined ours with foil) about two inches apart. Press extra butterscotch chips on top of the rounds (optional). Bake in a preheated oven at 375 degrees F for 10-14 minutes until puffed up and slightly browned around the edges. Remove from the oven and let the cookies rest for five minutes on the pan before transferring to a wire rack to cool completely. Store in airtight container. Yield: Approximately 4 ½ dozen soft cookies.

Notes

  • The original recipe called for chocolate chips but we liked butterscotch chips. Cinnamon chips are a good substitution as well.
  • Save the remaining half can of pumpkin puree for another recipe.
  • Search our blog for other pumpkin recipes.

Pumpkin Butterscotch Chips Muffins

October 26: National Pumpkin Day

We (and our fall festival friends) enjoyed the pumpkin butterscotch chips cookies recipe that we posted earlier on our blog, so we tried making them into muffins, too. These were devoured at a smaller autumn themed potluck as well. It must have been the intoxicating scent of butterscotch chips and the favorite fall flavor of pumpkin that tempted our friends to eat them all again. For those who love pumpkin, here is another recipe that they can make with this seasonal squash—pumpkin butterscotch chips muffins. They are a festive food during fall, especially on National Pumpkin Day.

Recipe

(Adapted from Delish)

Ingredients

  • 1 ½ cups flour
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 1/2 cup butterscotch chips, divided use
  • 1 cup canned pumpkin puree
  • 2 eggs
  • 6 tablespoons butter, melted and cooled slightly
  • 1 tablespoon vanilla
  • ¼ cup sour cream

Directions

In a large bowl, combine the flour with sugar. Mix in the baking powder, baking soda and salt.

Mix in the cinnamon and ground nutmeg. Stir in 1 cup of butterscotch chips until well coated. In another bowl, place 1 cup of canned pumpkin puree.

Beat the eggs into the pumpkin. Melt and cool the butter before pouring it into the pumpkin-egg mixture.

Add the vanilla and sour cream. Mix until creamy. Gradually fold in the dry ingredients until the batter is moist.

Scoop into cupcake papers and place in a muffin tin. Top with remaining butterscotch chips. Bake in a preheated oven at 350 degrees F for 20-25 minutes until cooked through.

Notes

  • Tossing the butterscotch chips into the flour mixture prevents them from sinking to the bottom of the muffins.
  • Search our blog for more pumpkin recipes.

Deep Fried Oreos and Twinkies

October 25: National Greasy Foods Day

“Grease” is definitely the word!!! How appropriate that the popular musical movie of the same name ended with a festive carnival scene (which had greasy foods on set).

We ourselves enjoy going to festivals, state fairs, fiestas and rodeos throughout the year. Besides the carnival rides, entertainment, vendor booths and free product samples, there is a lot of food, especially fried, greasy ones! The usual fair fare includes corn dogs, funnel cakes, French fries, onion rings, churrosand fried chicken/fish/shrimp/ribs and more. But chefs have gotten really creative with deep fried Oreos, Twinkies, cheesecake, hand pies (empanadas, pasties or turnovers), candy bars, ice cream and even butter!

We tried a few of these greasy grub out of curiosity but realize these are not for the health-conscious so we rarely eat them anymore at the festivals. But for the purpose of our blog, we deep fried a few Oreos and Twinkies in observance of National Greasy Foods Day.

Recipe

(Adapted from AllRecipes.com)

Ingredients

  • 1 egg
  • 1 cup milk
  • 2 teaspoons oil
  • 1 ½ cups pancake mix
  • Oreos and Twinkies (cold)
  • Frying oil
  • Powdered sugar

Directions

In a large bowl, beat the egg with milk and oil. Stir in the pancake mix until the batter is smooth and lump-free.

Dip the Oreos/Twinkies in the batter, letting the excess drip back into the bowl. Deep fry in 375 degrees F oil. Avoid overcrowding. Flip the Oreos/Twinkies to the other side and fry for another few minutes. Remove from the oil when they are golden brown. Drain the grease out from the Oreos/Twinkies on paper towels.  Transfer to a serving bowl and sprinkle with powdered sugar. Eat while still hot.

Notes

  • This recipe is the basic batter for most deep fried fare food. Try dipping small slices of frozen cheesecake and cold candy bars on sticks. Be careful when deep frying them to avoid oil splatters.
  • Some food vendors drizzle melted chocolate over the deep fried Oreos and Twinkies.
  • Thanks to Karen B. for the paper food trays that we used to serve and photograph our greasy grub above.

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