{"id":9467,"date":"2015-12-14T21:44:46","date_gmt":"2015-12-14T21:44:46","guid":{"rendered":"https:\/\/blog-omnihotels.flywheelsites.com\/?page_id=9467"},"modified":"2015-12-14T21:44:46","modified_gmt":"2015-12-14T21:44:46","slug":"pumpkin-sugar-cookie","status":"publish","type":"page","link":"https:\/\/www.omnihotels.com\/blog\/pumpkin-sugar-cookie\/","title":{"rendered":"Omni-Cookie-Collection: Pumpkin Sugar Cookie"},"content":{"rendered":"Today Omni La Costa\u2019s Chef Jaimie Hileman shares with us the inspiration behind her Omni Cookie Collection<\/a> submission, the \u201cPumpkin Sugar Cookie<\/strong>\u201c. (More “Omni Cookie Collection” Recipes<\/em><\/a>)\n\n\n
This is the perfect holiday cookie that incorporates the spices and flavors of the season. The cookie is soft and moist, and has the crunch of the turbinado sugar that is the perfect texture combination. They are light and fluffy \u2013 something a bit different than the traditional holiday cookies such as molasses or gingerbread.\n\n~ Chef Jaimie Hileman, Omni La Costa Resort & Spa<\/a><\/blockquote><\/blockquote>\n\n\n
Join Omni on Pinterest<\/a> and Instagram<\/a>!<\/div><\/em><\/center>\n\n\"Pumpkin<\/a>\n\n

Pumpkin Sugar Cookie<\/h3>\n\n2-\u00be cups All-Purpose Flour\t\n1 tsp Baking Powder\t \t\n1 tsp Baking Soda\t\t\n1-\u00bc tsp Kosher Salt\t\t\t\n1-\u00bd tsp Cinnamon\t\t\n1-\u00bc tsp Ginger\t\t\n\u00be tsp Nutmeg\t\t \n6 oz (1-\u00bd sticks) Butter\t\t\t\n1 lb Brown Sugar\t\t\n2 Eggs\t\t\n2 cups Canned Pumpkin\t\n6 oz Evaporated Milk\t\n1 tsp Vanilla Extract\t\n1 cup Sugar in the Raw\t\n\n\nProcedure<\/strong>\n1. Put butter in pan and cook over low heat, stirring constantly until small brown bits form on the bottom. Set aside to cool. \n2. Sift flour, baking powder, baking soda and spices. \n3. In mixer, paddle cooled browned butter and sugar. Add egg and vanilla, then pumpkin.\n4. Add flour mixture alternating with the milk and mix just until combined.\n6. Scoop and sprinkle with Sugar in the Raw.\n7. Bake at 350 degrees for approx 14-16 min.\n\nSpecial Tip<\/strong>\nThe key to this recipe is browning the butter. Browning the butter adds a certain nutty richness to the flavor that can\u2019t be duplicated with room temperature butter, and really makes this cookie stand out from the rest!\n\n\n\n
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\"Jaimie<\/a>Jaimie Hileman is the pastry chef of La Costa Resort & Spa and is responsible for all of the pastry and baking needs of five different restaurants on property, including BlueFire Grill, Bistro 65 and the Spa Caf\u00e9. \n\nHileman has been an integral part of the La Costa dining experience since January 2005. As a pastry cook and bakery supervisor, Hileman whipped up cakes and custards, as well as new recipes for BlueFire Grill. While at La Costa, Hileman also honed her skills working with fresh, organic ingredients as a baker and decorator at Michele Coulon\u2019s Dessertier in La Jolla, CA from September 2005 \u2013 September 2006. In 2007, she served as pastry cook for Grand Del Mar, assisting in the creation of the dessert menus for the opening of the Del Mar, CA resort. \n\nAs the pastry chef of La Costa, Jaimie Hileman strives to invent works of art that taste just as good as they look. Her artistic and individual enthusiasm can be seen and tasted in each of her desserts.\n\nHileman graduated from California State University, Northridge with a Bachelor of Arts degree in Art and Graphic Design. She has also received several baking and pastry certificates from the Epicurean School of Culinary Arts, the National Culinary School and the National Pastry Forum.\n\n\n\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n \n\n<\/center>\n\n

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