Cookies and Cocktails - November 8th

This is the first week of the Cookies and Cocktails feature on my radio show, Naturally Twisted, and below you will find the recipes along with some handy links.

Because I’m swamped right now, I’m running late getting this up, so I’ll keep my usually long-winded commentary to a minimum this week. 😂

Thanks for stopping by, and if you’re here because you heard the show, thanks for listening!

Pear Ginger Bourbon Blast

(Recipe courtesy of No Spoon Necessary)

2 ounces Bourbon
2 ounces Pear Nectar or Juice
½ Lemon – juice
1 ounce Ginger Honey Simple Syrup
Ginger Ale , to taste
Ginger Honey Simple Syrup: (enough for 2 cocktails)
¼ Cup Honey
¼ Cup Water
1 1’’ piece of Ginger – peeled and thinly sliced
Optional Garnishes: Crystallized Ginger, thinly sliced Pear, Lemon Wedges

Instructions

Make the simple syrup: In a small saucepan, combine honey, water and ginger. Bring to a gentle simmer over medium heat, stirring, until honey dissolves into water. Remove from heat and set aside to steep for 20 minutes. Strain into a container, discarding ginger, cover and refrigerate until ready to use.
For the cocktail: Combine bourbon, pear juice, lemon and simple syrup in a cocktail shaker with ice. Vigorously shake until chilled.
Pour over ice in glass and top with a bit of ginger ale. Garnish with pear slices, a lemon wedge and a few pieces of crystallized ginger on a skewer.
Enjoy!

Notes

Ginger Honey Simple Syrup will keep, covered in the fridge for up to 2 weeks.

Nikki note: If you’d prefer a drink with less sweetness, replace the ginger ale with sparkling water.

Chewy Pumpkin Cookies

(Recipe courtesy of In Bloom Bakery)

Prep spiced sugar:

¼ cup (50 g) granulated white sugar
½ teaspoon pumpkin pie spice

Combine in bowl.

For cookies:

¾ cup (168 g) unsalted butter, softened
1 cup (220 g) light brown sugar, packed
2 egg yolks, at room temperature
2 teaspoon vanilla
½ cup (122 g) canned pumpkin puree
1 ¾ cups (219 g) all purpose flour, spooned and leveled
1 tablespoon pumpkin pie spice
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

Instructions

– Preheat oven to 350 degrees and line two baking sheets with parchment paper.

– Start by drying your pumpkin. (This step is not optional. The cookies will not bake properly if you skip this step.)

Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times.

The pumpkin should be dry enough that it goes from being ½ cup dried down to just about a ¼ cup. Hardly any liquid should transfer onto a paper towel once it has been dried enough.

– In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt.

– In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.

– Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.

– Add in the pumpkin and mix on medium-low speed to combine.

– Add in the dry ingredients and mix on low speed just until combined.

– Scoop the dough with a 2 tablespoon cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugar. (If the dough is too “sticky” chill it in the fridge for 10 minutes, then proceed.)

– Place the cookie dough balls at least 2 inches apart on the baking sheets.

– Bake the cookies for 12-14 minutes. (12 minutes for really chewy centers, 14 minutes for a slightly crispier cookie). When the cookies are done baking the centers will be puffy. As they cool the centers will fall and the cookie will get “wrinkly.”

– Cool cookies on a wire baking rack.

I hope y’all enjoy one or both of these fun recipes. The Cookies and Cocktails segment of Naturally Twisted will be a weekly feature from now through Christmas, so check back for more tasty treats!