September is Here, so bring on the Fall!

I just love the first day of September!  Even though our temperature was somewhere near 90* again today, September seems to say 'I am here with the comfort of fall, regardless of the temperature!'  September brings back memories of growing up in the north when the beginning of September meant going back to school (always the day after Labor Day), it meant apples - lots and lots of apples - and harvest of all kinds, it meant jackets and breezes and long walks outside collecting brilliantly colored leaves.  I feel homey and cozy and warm inside thinking of September and all the good things that it brings!  

Now that I am a grown up, fall means so many of those things and more.  In addition to the above, it means pumpkins, warm colors - oranges, reds, browns, yellows - spices, pumpkins, pies, baking, playing outside with my kids until the sun goes down, pumpkins, cooler temperatures (we should only have highs in the 80's all weekend!), and, did I already mention, pumpkins??  I LOVE pumpkin - for decor, but especially in all sorts of recipes - yummy!  Pumpkin chocolate chip cookies, pumpkin bread, pumpkin dip, pumpkin butter... I could go on and on with all of the yummy things I will be baking sooner than later!  

After saying all of that, then, it should come as no surprise that I started today on my pumpkin baking!  I was making a chicken pot pie for dinner and happened to make too much crust (hate when that happens!), so I followed a recipe from the American Girls Josephina Cookbook and made Pumpkin Empanaditas.  These. Are. Amazing.  You must try them and I will make it easy on you by posting the recipe so you can!

Pumpkin Empanaditas

Filling:

1 Tbsp. butter

1/2 c. brown sugar

1 tsp. cinnamon (or more!)

1/4 tsp. cloves (or more!)

1 cup canned pumpkin

Use a crust of your choice - storebought or homemade

Directions:   

1.  Make your pastry dough, if making it homemade, according to your directions.  I love my crust recipe:

1 tsp salt

2-2 1/2 c. flour (fresh milled soft white, if possible)

2/3 c. butter

7 tbsp. ice water

Add the salt and flour to a food processor and mix it up.  Slice the butter into thin slices and add to the flour mix.  Pulse just until combined.  Add the ice water and mix just until blended and a ball forms.  Over mixing takes away the flakiness, in my opinion.  

2.  OK, so you have your crust ready and waiting.  It's time to make the filling.  Melt the butter in a saucepan over low heat.  Add the sugar, spices and pumpkin, stirring til smooth.  It should look something like this:

 

3.  Continue to stir this over low heat for 10-15 minutes, until the mixture thickens.  Then, allow it to cool to room temperature and put in the fridge until it is cold. (We didn't do this last part, just let it get to room temp - FYI!)  Go ahead and turn your oven on now to 375*.

4.  Now, sprinkle some flour onto the counter, your table or a plastic cutting board and roll your rolling pin through it to keep the dough from sticking.  Take a ball of your dough and roll it out, being sure to turn it often and that you have enough flour - no sticking!  Roll to about 1/4 inch thick.  

5.  Use a cookie cutter, glass or (like us) a metal mason jar lid ring to cut as many circles as you can from your dough.  

6.  Here, the cookbook recommends making an egg wash of 1 egg and 1 tbsp water, beat well together.  You would then brush this onto the edge of each circle, to keep it closed.  I did not do this and had no problem with it at all!

7.  Now, place about 1 tbsp. of the filling into the center of each circle:

8.  Fold the circle in half and press the edges together, then seal with the tip of a fork:

9.  Place these about 1" apart on an ungreased cookie sheet.  Repeat the above with the rest of your dough and filling.  You can use your egg wash to brush on the top as well, if you are using this.

10.  Bake for 15-20 minutes, until they are lightly browned, remove from the oven and sprinkle with a little bit of sugar.  Let them cool slightly, then add a dollop or two of cool whip and Enjoy!

I am now officially ready for fall!