Saturday, February 25, 2012

Pumpkin Ginger Pizookies

Pumpkin-Ginger Pizookies

1 batch Ginger Spice Cookie Dough*
Pumpkin Ice Cream (here’s our homemade recipe  or Dreyers makes a wonderful Pumpkin Ice Cream. Unfortunately it is seasonal.)
Buttermilk Caramel Syrup
Candied or toasted pecans

*This could potentially make a lot of pizookies.  I made 10 and still had some dough left over to make a few extra cookies.

Lightly spray ramekins with non-stick spray.  Fill half way with cookie dough and press down with fingers.

Bake at 350 for 15-20 minutes and then check on them and let them continue baking until the tops are puffed and set and edges are slightly crackled.  Remove and let cool until just slightly warm to the tough on the outside of the ramekin. (I took mine out at about 13 minutes for a slightly gooey dough)

Place a generous scoop of ice cream on top.  Drizzle with caramel syrup and sprinkle with candied nuts.

Ginger Spice Cookies
recipe from Paula Deen

3/4 C Butter flavored Crisco
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt

Just make the dough if you are making the Pizookies.

Preheat oven to 350 degrees.

Line cookie sheets with parchment paper or a silpat.  Or don’t line them at all :)
With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated.

Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt
and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar.

Place on cookie sheets.

Bake for 8-10 minutes or until just set around the edges and you start to see “crackling” on the top.
Don’t overbake! You want to keep them nice and chewy-soft in the middle.

Yield: about 4 dozen

Buttermilk Syrup
3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in.

Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. You’re basically making candy here and candy-making requires constant vigilance. When it’s done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.

Recipe and photo source: Our Best Bites

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