Taylor Swift’s Pumpkin Spice Cookies

Taylor Swift Baking

Taylor Swift Baking

 

“Baking is my favorite!” says Taylor,  See recording artist Taylor Swift’s recipe for Pumpkin Spice Cookies.

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Ingredients

  • For the cookies:
  • 1 cup sugar
  • 2 sticks unsalted butter, softened
  • 2 tablespoons Maple syrup
  • 2 eggs
  • 1 cup canned pumpkin
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground all spice
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch ground cloves
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • For the frosting:
  • 2 (8-ounce) packages cream cheese
  • 1 cup confectioners sugar
  • 1/4 cup milk
  • 1 tablespoon vanilla extract
  • Zest of one lemon
  • For Garnish:
  • Whole pecans

Directions

Chef Jay Jones: Roasted Garlic and Spicy Pumpkin Soup Recipe

Ingredients
1 Pumpkin
8 cloves of roasted garlic
1 tbsp coriander
1 tbsp cayenne pepper
2 chipotle peppers chopped
2 tbsp course ground black pepper
2 tbsp ground turmeric
2 tbsp ground ginger
Salt
Olive Oil
4 cups vegetable stock

 

Equipment
Large Sheet tray
2 Large Pots
Large Bowl

Preheating: 375

Preparation
Cut pumpkin in half remove seeds and brush with olive oil
Put on sheet pan and roast until tender
Remove from oven and set aside to cool
Spoon out contents of pumpkin and place in large bowl
Add spices and garlic to bowl and mix
In large pot add pumpkin mixture and vegetable stock
Stir on medium low for 20 minutes

For Service– Laddle into bowl.

*See Chef Jay Jones recipes and videos at: http://www.facebook.com/pages/Chef-Jay-Jones/145348698978?v=wall

Award Winning Black Bean n’ Pumpkin Chili

exps41384_TH1421355D39DIngredients

  • 1 medium onion, chopped
  • 1 medium sweet yellow pepper, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 3 cups chicken broth
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2-1/2 cups cubed cooked turkey
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon salt

Directions

  • In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients.
  • Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).

 

 

Nutrition Facts: 1 cup equals 192 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 658 mg sodium, 21 g carbohydrate, 7 g fiber, 16 g protein. Diabetic Exchanges: 2 very lean meat, 1-1/2 starch, 1/2 fat.

Black Bean ‘n’ Pumpkin Chili published in Taste of Home October/November 2008, p39 and available for viewing online.