We get it, we get it! The leaves are turning hues of ruby red and burnt orange … which means pumpkin. Lots of pumpkin!
So, how do you celebrate fall in all its glory without overdoing the pumpkin in your kitchen? One recipe from Venae’s Kitchen can help you break free of the basic pumpkin spice latte and bring a little warmth to the oft-forgotten snickerdoodle.
Celebrate #fall without going overboard on the pumpkin. Give the snickerdoodle a makeover via @churnitup: http://ow.ly/XmFZ305dgkS http://ctt.ec/582df
But before you get a jumpstart on our recipe for Pumpkin Snickerdoodles, make sure your fridge is stocked for fall. (We’ll wait. Go on … take a read and we’ll meet you back in the kitchen to get these treats baking!)
1 cup of Minerva Dairy Pumpkin Spice Butter, softened
3 1/4 cups flour
3 1/2 tsp cornstarch
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp allspice
1 cup sugar
1/4 cup packed light brown sugar
1 large egg yolk
1/4 cup canned pumpkin purée
1 1/2 tsp vanilla extract
1/4 cup sugar
2 tsp ground cinnamon
In mixing bowl combine flour, cornstarch, cream of tartar, baking soda, baking powder, salt cinnamon, ginger, nutmeg and allspice. Set aside.
In the bowl of an electric mixer with the paddle attachment, cream together Minerva Dairy Pumpkin Spice Butter, sugar and brown sugar until mixed. Add egg yolk then mix in pumpkin and vanilla. Slowly add in the dry ingredients. Cover the dough with plastic wrap and refrigerate for 45 mins to an hour. Preheat oven to 350°F during the last 10 minutes of refrigeration.
In a small bowl combine the 1/4 cup sugar and 2 tsp of cinnamon. Scoop out dough and make a small ball and roll in the cinnamon sugar. Place on cookie sheet and press down slightly on each ball. Bake in preheated oven 10-12 mins.
You may not be able to achieve perfect balance – between the extra-curriculars and surprise visits from the in-laws – but you can achieve the perfect fridge and pantry. Here’s how:
Fridge Essential #1: Minerva Dairy Pumpkin Spice Amish Roll Butter
Our Pumpkin Spice Amish Roll Butter is the 84% butterfat Amish Roll Butter you’ll love in almost any recipes. Sweet or savory, every dish could use a little of the good stuff. Spread it over a toasted slice of sourdough bread and you’ll up your breakfast game in a flash.
Fridge Essential #2: Minerva Dairy Maple Syrup Amish Roll Butter
Trust us. We’re not just tooting our own horn. Our Maple Syrup Amish Roll Butter is the recipe companion you never knew you needed. A little goes a long way in our Buckwheat Crepes with Pumpkin Ricotta. Can you say, “Hello fall!”
Fridge Essential #3: Carrots and Brocolli
These veggies have magical powers. Well, ok. They have versatility. That’s the same thing, right? Plus, Candied Maple Carrots are always welcome at the dinner table.
Fridge Essential #4: Hot Sauce
Dress up leftovers or add some warmth to your savory fall dishes. With a chilly winding knocking on your door, you’ll be glad for this little bit of heat.
Fridge Essential #5:Sausage
It’s sausage. Do you really need a reason to keep stocked up this fall? (You’ll want to buy a little extra once you give our Croissant Waffle Breakfast Sandwich a try)
Pantry Essential #6: Beef or Chicken Stock
There’s bound to be a chilly fall Sunday evening where homemade French Onion Soup just sounds so. Dang. Delicious. With this pantry staple, you’ll be ready for when the craving strikes.
Pantry Essential #7: Canned Tomatoes
Canned tomatoes (and pretty much any other varieties of canned veggies) let us make our favorite fall recipes even when the ingredients are seasonal. Okra and Tomatoes are one of our cool weather go-to’s.
Pantry Essential #8: Onions
From soup to salad to stir-fry, you’ll be set for any fall recipe the foodie home chef in you can dream up.
Pantry Essential #9: Maple Croutons
When Maple Croutons are made fresh, they’ll go fast, but try to keep a batch on hand to toss on your favorite salad or soup.
It’s not fall without a few really incredible brunch get-togethers thrown in there, is it? Here are three simple ways to hack your way through the kitchen work and come out with recipes that put fall in reach.
Bulletproof your coffee: We love putting butter in our coffee because we’re butter lovers, plain and simple. But blend a few tablespoons of our Unsalted Amish Roll Butter in a cup of freshly brewed joe for a creamy drink you’ll love waking up to, and you’ll be hooked too!
Amplify your pancake game: Chef Eric Greenspan’s Pancake Lasagna is a clever and insanely delicious way to please the brunch-going crowd. Get the perfect bite and you’re noshing on pancakes, bacon, sausage and eggs … all in one bite. Perfection.
Turn up the flavor with one ingredient:
And that ingredient is butter. Our Pumpkin Spice Amish Roll Butter and our Maple Syrup Amish Roll Butter is the easiest way to add a little pizazz to your favorite pancake recipe … or even to a stack of frozen waffles. Hey. We’re not judging!