Making Martha

Say what you will about Martha Stewart, but she does know her way around the kitchen. I mean, you can't hate anyone who gives the melon baller a true purpose in life (making candlesticks out of mini pumpkins) TOO much. Plus, she had Snoop Dogg on her show. And real dogs. So stop sipping on that haterade and move on.

I'm going to share with you two recipes that are probably meant for fall, but taste good any time of year. In fact, I just made the oatmeal cranberry cookies yesterday and they were a hit. The pumpkin cupcakes I made for Halloween; also a hit. I made them with the intention of having them as muffins and didn't frost them. Martha swears they would be delicious with a cream cheese frosting and she's probably right. I just haven't tried that yet. A word of wisdom: with the modern world of spices, you can substitute pumpkin pie spice for all the spices and then add the allspice.

As for the cookies, I don't see why you can't substitute raisins (or any other dried fruit) for the craisins and have yourself a batch of oatmeal raisin cookies instead.

Pumpkin Cupcakes

Martha Stewart Living

Makes 18 cupcakes

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon coarse salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

1 cup packed light brown sugar

1 cup granulated sugar

1 cup (2 sticks) unsalted butter, melted and cooled

4 large eggs, lightly beaten

1 can (15 ounces) pumpkin puree

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice; set aside.

In a large bowl, whisk together brown sugar, granulated sugar, butter, and eggs. Add dry ingredients and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and cake tester inserted in the middle comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Oatmeal Cranberry Cookies

Martha Stewart Living

Makes 36 cookies

2 cups all-purpose flour

1/2 teaspoon table salt

1/2 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon pure vanilla extract

3 tablespoons milk

2 large eggs

1/2 pound (2 sticks) unsalted butter, at room temperature

1 cup packed light brown sugar

1/2 cup granulated sugar

3 cups old-fashioned oats

1 cup dried cranberries

In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture and beat until just combined. Remove bowl from the electric mixer and stir in the oats and cranberries. Place dough in refrigerator until firm, at least 2 hours or overnight.

Preheat oven to 350 degrees. Line several baking sheets with parchment paper and set aside. Shape 2 tablespoons of dough into a ball and set aside. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.

Bake until golden, but still soft in the middle, 16-18 minutes, rotating halfway through. Remove from oven; transfer with parchment paper to a wire rack to cool. Store in an airtight container for up to 1 week.