Below are the seven pumpkin dessert recipes posted to my blog this week:
Today’s cookie recipe is made by Peggy Cullen. She wrote a book, Got Milk? The Cookie Book which contains the recipe I made.
The Lace Cookie Recipe (by Peggy Cullen) and my photo tutorial follow below.
I made the round cookie shape only. The instructions to make the cup and coronet shapes are listed
in the recipe below, however, I did not make these shapes and are not in the photo tutorial.
can be found below and the photo tutorial can be found on my
blog post, Pumpkin Mousse ~ Fall Comfort, dated 10/20/11.
The combination of the crunchy pecan praline lace cookies and the
soft pumpkin mousse reminds me of
Crème Brûlée without the need for a blowtorch.
This was my first time making these cookies. They came out large.
This cookie is so delicate. Some broke into pieces.
Next time, I’ll make the dough balls smaller for a smaller cookie size.
But, as it turned out, I liked the end result this go round.
I ended up making a cookie sandwich which serves as a plated dessert.
Must tell you…this recipe is a MUST TRY. It’s that good!
Check out other BLOGGERS who made this recipe:
Lace Cookie
Adapted by Carmen Ortiz of Baking is my Zen
Total Time: 52 min
Prep 40 min
Cook 12 min
Yield: varies according to shape
INGREDIENTS
1/2 cup plus 2 tablespoons finely chopped pecans
1/4 cup all-purpose flour
2 ounces (1/2 stick) unsalted butter, softened
1/4 cup packed dark brown sugar
1/4 cup light corn syrup
Directions
1. Preheat oven to 350 degrees.
2. Chop pecans by hand or by food processor.
3. In a small bowl, combine the finely chopped pecans and flour.
4. In a small saucepan, combine the butter, sugar, and corn syrup.
5. Bring to a boil.
6. Remove from heat and stir the dry ingredients into a pan.
7. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.
8. With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see below).
9. Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit.
10. Bake about 12 minutes, or until the active bubbling subsides.
11. Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes.
12. Working quickly, mold each into shape and set on a wire rack to cool completely.
13. If the cookies get too cool and brittle to mold, put the try back in the oven for a minute to soften.
To make 24 cookies: With moistened hands, mold level teaspoons of dough into balls. Place about 12 balls on an ungreased baking sheet. Follow the instructions above. When the cookies are set but still flexible, transfer to a cooling rack. Repeat with a second tray.
To make 9 dessert bowls: With moistened hands, mold each ball using a rounded tablespoon of dough. Place only 2 balls on the ungreased baking sheet. Have 2 small soup bowls measuring 4 1/2 to 5-inches across the top ready by the oven. Follow the baking instruction above. When set but still malleable, lift the cookies, one at a time, and place each in a bowl, nutty, bumpy side up. Gently press the bottom to flatten. The sides will ruffle prettily. Wipe the excess butter off the baking sheet and continue with the remaining dough. If you have more than 1 baking sheet, stagger the baking so that you can mold 1 tray while the other is in the oven.
Fill with butterscotch ice cream, pumpkin mousse, bananas and cream, or anything that strikes your fancy and goes well with pecans.
To make 9 ice cream cones: Follow the baking instructions above for dessert bowls, but when you lift a cookie off the baking sheet, roll it into a cone with the nutty, bumpy side facing out, and hold it for a few seconds to set. Lay it on the cooling rack, seam side down, and place a cylindrical object, such as a pill bottle, in the opening to set until you roll the next cookie.
Fill with scoops of any flavor ice cream or sorbet that complements pecans
To make 18 coronets: With moistened hands, mold rounded teaspoons of the dough into balls. Place about 9 balls on an ungreased baking sheet. Follow the baking instructions for ice-cream cones; you're making a smaller version of the same. Repeat with a second tray.
Fill with mousse, ice cream, or berries and cream. Place a little dab of cream on the plate to anchor the coronets, and place 1 or 2 coronets on each plate with fruit sauce or hot fudge spilling out of the opening.
To make 24 cigarettes: Follow the baking instructions for cookies, but when you lift a cookie off the baking sheet, roll it around a chopstick or the handle of a wooden spoon. Lay it on the cooling rack, seam side down. If the cookies get too brittle to mold, put the baking sheet back in the oven for a minute to soften them. To dip the ends in melted chocolate, immerse 1 end of a cookie, then the other, shake off the excess chocolate, and dip the end into a small bowl of grated chocolate.
Lay it on a sheet pan lined with parchment or waxed paper. When all the cookies are dipped, place the tray in the refrigerator for 5 to 10 minutes, just until the chocolate sets.
photo recipe tutorial
by carmen ortiz of baking is my zen
Lace Cookie Sandwich With Pumpkin Mousse ~ Fall Comfort
Adapted by Carmen Ortiz of Baking is my Zen
Directions
Preheat oven to 350 degrees.
Chop pecans by hand or by food processor.
TIP: I like to roast the pecans first.
In a small bowl, combine the finely chopped pecans and flour.
In a small saucepan, combine the butter, sugar, and corn syrup.
Bring to a boil.
Remove from heat and stir the dry ingredients into a pan.
Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.
(thickened stage)
With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see recipe).
TIP: I used a small ice cream scooper. I sprayed it with a bit of oil to prevent dough from sticking. However, even this small size was too big. The cookies spread out a lot.
Next time I will mold by hand and make them smaller.
Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit.
Bake about 12 minutes, or until the active bubbling subsides.
Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes.
Working quickly, mold each into shape and set on a wire rack to cool completely.
If the cookies get too cool and brittle to mold, put the try back in the oven for a minute to soften.
To make 24 cookies:
With moistened hands, mold level teaspoons of dough into balls.
Place about 12 balls on an ungreased baking sheet.
Follow the instructions above.
When the cookies are set but still flexible, transfer to a cooling rack.
Repeat with a second tray.
TO MAKE A PECAN PRALINE LACE COOKIE SANDWICH
WITH PUMPKIN MOUSSE
1. Place cookie gently on plate.
2. Pipe pumpkin mousse on cookie.
3. Place another cookie gently on pumpkin mousse.
Pumpkin Mousse ~ Fall Comfort
Adapted by Carmen Ortiz of Baking is my Zen
Prep Time: 1 hour, 10 minutes
Cook Time: 5 minutes
Total Time: 1 hour, 15 minutes
Makes 8 Servings
Ingredients
1 (15-oz) can pumpkin puree
1 cup heavy cream
¾ cup granulated sugar
¾ teaspoon cinnamon
¼ teaspoon pumpkin spice
Pinch kosher salt
1 ½ teaspoons vanilla extract
2 cups chilled heavy cream
DIRECTIONS
1. PREPARING PUMPKIN MIXTURE: In a medium saucepan, stir together the pumpkin puree, 1 cup heavy cream, sugar, cinnamon, pumpkin spice and salt.
2. Bring mixture to a gentle simmer, stirring frequently for 5 minutes.
3. Remove pan from heat.
4. Stir in vanilla extract.
5. Chill at least 1 hour before preparing the mousse.
6. PREPARING THE MOUSSE: Whip 2 cups chilled heavy cream into peaks. (note: do not overbeat or it will turn to butter)
7. Using a spatula, gently FOLD ½ cup of the chilled pumpkin mixture into the whipped cream until almost incorporated.
8. GENTLY FOLD in the remaining pumpkin.
9. Serve chilled.
Peace in baking,
Carmen
Baking is my Zen…sweet nibbles for the soul
No comments:
Post a Comment
Sweet Sayings from my readers...
Note: Only a member of this blog may post a comment.