Tuesday, October 28, 2014

Rosemary Biscuit with Acorn Squash Butter

As Halloween swiftly approaches us, and we are getting deeper into fall we are embracing fall flavors. My mother around this time of year likes to make compound butters, so we are creating a delicious acorn squash compound butter, to be accompanied by light and fluffy rosemary biscuits. Both of these are so incredibly easy to make and in a short amount of time, and will forever be party favorites. 

You can also make the butter ahead of time, and keep in the freezer for a rainy day.


*Make butter ahead, you will have a lot of it. You will also need tinfoil or cling wrap.


1 Tablespoon olive oil
1 small-medium acorn squash
½ cup unsalted butter
1 teaspoon sea salt

1 ¾ cups flour
3 teaspoon baking powder
6 Tablespoons unsalted butter + some for baking sheet
1 teaspoon sea salt
¾ cup milk
3 large sprigs fresh rosemary

Start by making your compound butter. Preheat your oven to 450 degrees. Cut your acorn squash in half so it is almost through the stem. Scoop out all of the seeds, rub olive oil on both halves and put on a baking sheet cut side down. Bake for 25 minutes, or until soft. Once the acorn squash is baked, let cool.

While squash is cooling, let your butter soften at room temperature. Put half of the acorn squash and salt into the butter and mash together.

Cut two 9 inch square of cling wrap or tinfoil, and pour half of the butter onto each. Start to roll the cling wrap or tinfoil, twisting it at the corners, so that you are starting to make something that looks like a sausage. Place both in the freezer.

Now for the glorious biscuits! In a large bowl measure out your flour, baking powder, and salt.

After removing all the leaves from the rosemary twigs, finely chop. Add to dry mix.

Next cube the 6 Tablespoons of butter and add to the dry mix. Using two forks or two knives, break up the butter into the dry mix until creating a mealy like texture. Add milk a little at a time while mixing with a fork.

Butter baking sheet, and spoon out about 9-12 biscuits. We also used our hands to pat little balls, but it gets pretty messy!

Bake 20 minutes, or until golden brown.

Pop those babies out of the oven and smother in some acorn butter! Yum!

Monday, October 13, 2014

Pumpkin Spice Oatmeal Cookies

October is our favorite month, not just because it is my (Francesca’s) birthday month, but it is when the holiday season starts, when food starts to become more comforting, and when you can start wearing more than just shorts.

In honor of everyone’s obsession with pumpkin spice everything, we have made a simple twist on a homemade classic in the form of pumpkin spic oatmeal cookies. Enjoy!

Ingredients: makes about 2-3 dozen

½ cup butter (softened)
¾ cup packed brown sugar
½ cup granulated sugar plus 5 Tablespoons
2 eggs
1 teaspoon vanilla extract
1 ½ cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground clove
½ teaspoon salt
½ cup pumpkin purée
3 cups rolled oats
2 Tablespoons unsweetened dark cocoa powder

Preheat oven to 350 degrees. In a large bowl beat together ½ cup butter and sugar until nice and creamy. Add in your eggs one at a time, with vanilla, and then beat well.

In a small bowl, combine flour, baking soda, cinnamon, clove, and salt. Mix together well.

In small batches, pour the dry mix into the sugar and butter mix.

One cup at a time, mix in rolled oats using a flat spatula of a large spoon.

On an ungreased and unlined baking sheet, form cookies. Make them by using a heaping tablespoon.

Bake for 15 minutes, turning half way through to achieve an even bake.

Now to make the chocolate drizzle: while the cookies are cooling, heat remaining 5 Tablespoons of sugar on medium low heat until completely melted, once melted add chocolate and completely mix together. You are going to want to make this pretty quickly because sugar can burn very quickly, and it gets very bitter. Trust us we have burnt sugar more times than we like to admit.

Now immediately drizzle the chocolate over the cookies and enjoy!!!