Pumpkin Butter Thumbprints
These look like fall heaven. Friend Carrie and I think we might switch the pumpkin butter mentioned and instead fill the thumbprint with a simple pumpkin cheesecake just to increase the happiness factorWith inspiration from Dorie Greenspan
1 C + 2 Tbsp whole pecans
1 C AP flour
1 stick of butter
3 Tbsp sugar
1/4 tsp salt
1 tsp of vanilla extract
Powdered sugar
Pumpkin butter (or your favorite jam)
Preheat the oven to 350 degrees Farenheit.
In a food processor process the nuts until they resemble coarse cornmeal. Do not overprocess otherwise you'll end up with pecan butter. Then add the sugar, salt, and flour to the nuts and pulse a few more times until there are no distinguishable pieces of nuts.
Cream the butter with a hand or stand mixer then add the extract and mix. Add the processed pecans and flour and mix until the dough comes together.
Scoop about 1 1/2 teaspoons balls of dough. I use a 1-tablespoon cookie dough scooper and break up the dough in half for 1 1/2 teaspoons. Roll the dough into a ball and press an indentation in the center of cookie with your finger (my thumb is too big so I used my index finger) or the back of a wooden spoon (this might be a little small so you'll have to make the indentation a little bigger). Space the cookies about 2 inches apart.
Bake for 15 - 18 minutes, they will be lightly colored but not too brown.
Wait until the cookies are completely cool then dust them lightly with powdered sugar. Then fill the centers with pumpkin butter or jam. You may need to warm the pumpkin butter or jam so you can fill the cookies. The filling will set as it cools.
Fish Cake or Faux Crab Cake
http://nookandpantry.blogspot.com/2007/09/fish-cake-or-faux-crab-cake.html
My dad used to make us fish cakes when we were kids - I think that this might be the perfect Thursday meal and the perfect use of all that Tilapia I have
1 lb pollock (or another white fish)Salt and pepper
2 tbsp lemon juice (juice from half a lemon)
2 tbsp white wine
1/4 C chopped scallions (green part only)
1 tbsp chopped fresh parsley
1 egg, beaten
1/4 C mayo
1/4 C panko, or more if needed
1/2 tsp Old Bay seasoning (optional)
1/4 C flour
3 Tbsp vegetable oil
Tartar sauce for serving (optional)
Salt and pepper the fish, drizzle with lemon juice and steam until the fish is throughly cooked and flakes easily, about 5 - 10 minutes.
Drain the liquid. Break up the fish, leaving some large clumps and wait for the fish to cool to room temperature. Meanwhile in a small bowl mix the egg and mayo.
Once the fish has cooled, add the chopped scallion and parsley, panko, Old Bay (if using) and the mayo-egg mixture, and gently fold everything together. If the mixture looks too wet, add a little more panko.
Divide the mix into 4 portions and form into thick cakes. Cover and chill for 30 minutes or overnight.
After the chill, add the flour to a plate and dredge both sides of the cakes with flour. Heat oil in a nonstick skillet over medium high heat. Cook the cakes until the outsides are crisp and browned, about 4 - 5 minutes per side.
Serve with tartar sauce if you'd like.
Chocolate-Stout Upside-Down Pineapple Cake
Why? Dont you mean why not?
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