Jessica's Joyful Kitchen

This is my all time favorite savory pumpkin dish. I love the flavors of pumpkin with a touch of sweet peanut butter and savory curry. 1 pound noodles 5 tablespoons oil 3 cloves garlic, finely chopped 2 inches ginger root, minced or grated 1 red bell pepper, thinly sliced 1/2 teaspoon crushed red pepper flakes 1/4 cup creamy peanut butter 1/4 to 1/3 cup tamari dark soy sauce 1 (15-ounce) can cooked pumpkin 2 rounded tablespoonfuls red curry paste 3 tablespoons five-spice powder 16-24 jumbo shrimp , peeled and deveined 4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it. While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut b...

Soft, chewy cookies stuffed with cool, creamy pumpkin and cream cheese filling. 1/4 cup butter, at room temperature 1/4 cup brown sugar, firmly packed 1/3 cup molasses 2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 teaspoon ground ginger 1/2 teaspoon cinnamon 1/2 cup milk 1/2 teaspoon lemon juice 3 Tablespoons (approx.) granulated sugar Preheat the oven to 375ºF. Cream the margarine and brown sugar then add the molasses, continuing to mix until well blended. In a separate bowl combine the flour, soda, salt, ginger and cinnamon. In a pourable measuring cup combine the milk and lemon juice. Add half of the dry ingredients to the creamed sugar. Blend, then continue with half of the milk. Add the remaining dry ingredients and milk. Drop rounded tablespoonfuls of batter, evenly spaced, onto a parchment lined cookie sheet. Sprinkle the granulated sugar into a shallow bowl and using a dampened, flat bottom glass, dipped into the sugar, flatten each cookie. Recover the...