Posts made in October, 2014

Pumpkins Everywhere

Posted by on Oct 31, 2014 in Holiday | 0 comments

Today is the last day of October and I have been preoccupied with pumpkin and squashes this whole month—so I have linked you up to some previous pumpkin love (savory and sweet) from the last 3 years here at cococooks.








Browned Butter Pumpkin Cupcakes









Pumpkin Hummus

Winter Squash Carbonara with Pancetta and Sage

Pumpkin Spice Cookies








Autumn Pumpkin Squares


Happy Halloween!

♥ coco ♥








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Great Pumpkin Cookies

Posted by on Oct 29, 2014 in Cookies | 1 comment

The wit and wisdom of Peanuts and the gang was lost on me and I don't know why. Okay, now I get it.

However, the Great Pumpkin Cookies on the label of the Libby’s pumpkin can (circa 1972) is a favorite memory to bake.









Even then, I was tweaking recipes; substituting whole-wheat flour, old-fashioned oats and nixing walnuts and raisins for chocolate chips.  They became the cookies I baked and decorated with Gray to take to his elementary school on his birthday from Kindergarten to the 6thgrade.








'The cookie drill is the same.








Cream the wet ingredients together;








and mix in the combined dry ingredients








before folding in the chocolate chips.








I think the dough is easier to shape into funky little pumpkins if you chill the dough first.  Leave plenty of room--they grow!











1/3 cup butter, 1  1/3 cups sifted Confectioners’ sugar, and a little milk is more than enough buttercream to glue on candy corn eyes, pipe on trailing leaves, and  weedy grins 🙂








I hadn’t baked them in years and forgot how droll and clumsy each one looked as it came into its own—without the benefit of trained hands but with whim and love.

May God be gracious to us and bless us and make his face shine on us—

Psalm 67: 1 --NIV


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Dating New Sides…

Posted by on Oct 27, 2014 in Thanksgiving, Vegetables | 4 comments

Sifting through Thanksgiving issues of food magazines, I see adopting new vegetable and side dishes and not offending family favs-- is a trend. Based on that I am moving ahead and trying a few—first up Squash with Dates and Thyme from Bon Appétit. The recipe calls for 3 pounds of acorn squash but I used a wedge of Japanese pumpkin and delicata squash.








The rich sweet winter varieties are easy to handle, roast beautifully and do not require peeling, which means we can eat the skin too! You will need about 2 tablespoons of oil (I used a combination of olive and coconut oils) for each pound of squash, a bundle of fresh thyme, garlic, and soft-pitted dates.  Lube everything up quite well and crush the cloves of garlic.








Pile them on a baking sheet, season and roast for 40 minutes or so, tossing the wedges half way through.








A few notes I will add—the variety of squash will determine the cooking time.  I suggest sticking to one type which simplifies the tracking and tossing. The slightly caramelized dates are the subtle star of the dish.  Roasting them for the full 40 minutes might turn them into charred rubble, especially if they are small.  I used large Medjool dates and found that adding them after 10 minutes was the key to sweet and toasty date nuggets. I am making this again!

Bon Appétit!


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Pumpkin Biscuits

Posted by on Oct 24, 2014 in Holiday | 0 comments

Last Wednesday’s Pumpkin Cranberry Muffins are a happy memory;








and the other half can of pumpkin sent signals to me from its small chilled container. Every family loves breakfast for dinner—











when our boys were small we piled peanut butter, yogurt, and poured pure maple syrup over waffles and called it dinner. And now...Pumpkin Biscuits?








Assemble the dry ingredients into the bowl of a food processor (of course, you can use a pastry cutter too).








Whizz the butter into the flour mixture using the pulse mechanism just until it looks like damp sand.  At this point, stash the bowl in the refrigerator for at least 10 minutes –longer if you are a ‘Prepper’.








Meanwhile combine the wet ingredients too.








When the oven is hot; pour pumpkin mixture over the flour and








carefully pulse it in short zips until moistened.








Liberally flour a board; working quickly with a light hand, shape the dough into a rectangle.








If you want a traditional biscuit, use a round and re-roll any scraps.  I was in a hurry and cut them into rectangles and triangles. 















Off they go to the oven and you are home free-- your kitchen blooming with autumn aromas.









These petite pumpkin biscuits were not as pumpkin-y as MP guessed—but a light spice, touch of honey, and bits of butter became flaky morsels worthy to flatter our humble Spinach and Feta Frittata fall supper.

Pumpkin Biscuits


  • 2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 /4 teaspoon ground nutmeg
  • 1/4 allspice
  • 1/2 teaspoon kosher salt
  • 5 tablespoons chilled butter, cut into small pieces
  • 1/3 cup buttermilk
  • 3/4 cup canned pumpkin
  • 3 Tablespoons honey


  1. Preheat oven to 400°.
  2. Combine flour, baking powder, spices, and salt in the bowl of a food processor; pulse in butter until mixture resembles coarse meal. Chill 10 minutes.
  3. In a small bowl, whisk together buttermilk, honey, and add pumpkin. Add buttermilk mixture to flour mixture; pulse just until moist.
  4. Turn dough out onto a lightly floured surface; shape into a (1/2-inch-thick) rectangle; dust top of dough with flour. Cut dough with a 1 3/4-inch biscuit cutter to form rounds; or cut into squares or triangles. Place dough 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
  5. --adapted from Cooking Light Magazine


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Pumpkin Cranberry Muffins

Posted by on Oct 22, 2014 in Breakfast and Brunch | 2 comments

These moist, cake like muffins are sweet and suprisingly simple to make, and are an ideal way to use half a can of Trader Joe’s organic canned pumpkin leaving the other for another sweet or savory baking day.















Simply combine all the wet ingredients. Whisk the dry together;








gently fold cranberries into the batter and load the paper liners.








Note the Cooking Light recipe suggests baking the muffins for 25 minutes—mine baked up in 15 minutes.








Eleven sweet petite pumpkin muffins studded with tart bursts of cranberry were toted off to Bible Study this morning—except this little one who stayed home for MP—Wheee!


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