Chocolate Bailey's Butter Cookies

A little chocolate and a hint of Bailey's makes this smooth, buttery cookie even harder to resist. Drizzle a little green icing (flavored with Bailey's of course) to make it a wee bit of a St. Patrick's Day celebration.


1 c. unsalted butter
2/3 c. granulated sugar
1 3/4 c. flour
1/4 c. unsweetened cocoa powder
1/4 tsp salt
1 tbsp Bailey's Irish Cream

pre-heat oven to 375 degrees.

Cream butter and sugar together. Add eggs and Bailey's. Mix in dry ingredients.

Drop rounded tablespoons onto a lightly-greased baking sheet. Bake until cookie looks "dry" -- about 10-12 minutes.

Yields about 3 dozen cookies.

Sherry-Spiced Pumpkin Bread

Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup unsalted butter, softened
1/3 cup Sherry
1/3 cup water
1 ½ cup brown sugar
1 ½ cup granulated sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
Dash salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup dried cranberries

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, butter, water, sherry and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, and spices. Stir the dry ingredients and cranberries into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Savory Roasted Butternut Squash Puree

Butternut squash is a fall staple. Hearty and slightly sweet, it can be used in countless ways, though the most popular preparation is roasted. This roasted butternut squash puree recipe makes for a savory side dish or a luscious filling for a delicious ravioli.

Savory Roasted Butternut Squash Puree

1 butternut squash
2 tbs of butter
1/2 tsp ground nutmeg
2 sprigs of rosemary
salt
1 shallot, minced
1 tbs butter
3 tbs cream

Preheat the oven to 350°.

Cut the butternut squash in half lengthwise and remove the seeds. Rub the butter onto the squash halves and place cut-side up on a baking sheet lined with aluminum foil. Sprinkle with ground nutmeg and salt and place one spring of rosemary on each half. Bake in oven for 45 minutes to one hour, or until squash is tender.

Allow the butternut squash to cool completely. Remove the skin and cut into chunks. Place in a food processor and blend until smooth.

In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in additional nutmeg and salt, to taste.