Pumpkin Cookies - Recipe 1

With autumnal Sabbats approaching, these yummy little treats will bring this most magickal time into the kitchen…

You will need:

2 ½ cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp salt

1 ½ cups granulated sugar

 ½ cup butter, softened

1 cup pumpkin flesh

1 large egg

1 tsp vanilla extract

Method

1.        Preheat oven to 350° F

2.     Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a mixing bowl.

3.   Beat together the sugar and butter in a separate bowl until blended well.

4.     Add in the the pumpkin, egg and vanillla extract and beat until smooth.

5.    Gradually add the flour mixture, again, beating until smooth.

6.      Drop mixture, with a single rounded tablespoon onto a prepared baking tray.

7.       Bake for 15-18 minutes until edges are firm. Leave to cool on the tray for a few minutes.

8.       Transfer cookies to a cooling rack to cool completely before drizzling the glaze.

9.       Make the glaze by combining 2 cups of sifted powdered sugar (icing sugar) with 3 tbsp milk, 1 tbsp melted butter and 1 tsp vanilla extract in a bowl until smooth.

https://www.verybestbaking.com/recipes/32364/old-fashioned-soft-pumpkin-cookies/

Pumpkin Samhain Cupcakes/Muffins

One of my very favourite youTube witches, Sunshine Morning Rae, has been baking. Enjoy her delightful experimentation for some Samhain goodies.

Roasted Squash Soup

Ingredients

v     1 ½ lbs butternut squash, halved & seeded

v     1 acorn squash, halved & seeded

v     ½ small spaghetti squash, halved & seeded

v     3 tbsp butter

v     1 large onion, chopped

v     3 cloves garlic, minced

v     1 tbsp minced fresh ginger root

v     1 tsp curry powder

v     2 tart green apples, peeled, cored & chopped

v     2/3 cup sherry

v     5 cups vegetable broth

v     salt & pepper (to taste)

v     1 pinch of cayenne pepper

Recipe

1.          Preheat oven to 400 F (200 C).

2.        Place the squash, cut side down onto baking sheets and roast for 45 minutes or until the flesh is soft. Scoop out the flesh into a large bowl.

3.        In a medium saucepan over medium heat, melt the butter. Sauté the onion, stirring frequently for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook for 1 minute. Add the apples and sherry and simmer for 10 minutes or until apples soften.

4.       Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.

5.        Heat over a medium heat and season with salt, pepper and cayenne to taste.

http://allrecipes.com/Recipe/Roasted-Squash-Soup/Detail.aspx?evt19=1