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.
Enjoy!
*Make
butter ahead, you will have a lot of it. You will also need tinfoil or cling
wrap.
Butter:
1
Tablespoon olive oil
1
small-medium acorn squash
½ cup
unsalted butter
1 teaspoon
sea salt
Biscuit:
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!
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!!!
