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Chef Ronnie Woo Cooks Up Delicious Fall Dishes

STUDIO CITY ( Woo, the creator and owner of The Delicious Cook, visited the KCAL9 studios to show viewers some delicious dishes for fall.

He can also be seen this Fall on the new season of Home Made Simple of the Oprah Winfrey Network (OWN).

Blueberry Pumpkin Cookies with Fresh Blueberry Glaze

2½ cups of all purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of ground vanilla bean
½ teaspoon of ground nutmeg
½ teaspoon of ground cinnamon
4-finger pinch of salt
1½ cups of sugar
1 stick of butter, room temperature
1 cup of pumpkin puree, homemade or canned
1 large egg
1 cup of blueberries, fresh or frozen

2 cups of powder sugar
2 tablespoons of milk
½ cup of blueberries, fresh or frozen
1 tablespoon of melted butter
1 teaspoon of vanilla extract

1. Preheat oven to 350 degrees F. In a large mixing bowl, combine the flour, baking soda, baking powder, ground vanilla bean, ground nutmeg, ground cinnamon, and salt.
2. In the bowl of stand mixer, beat the sugar and butter on high speed until light and fluffy. Add the pumpkin puree and egg and beat on medium speed until smooth. Add the dry flour mixture, one cup at a time until just incorporated. Gently fold in the blueberries.
3. Drop the batter by the tablespoon onto a prepared baking sheet.
4. Bake for 15-18 minutes, until the edges are set.
5. In the meantime, make the glaze by combining all the ingredients in a food processor and blending until smooth. If you prefer, strain the mixture through a fine sieve to remove blueberry skins.
6. When the cookies are out of the oven, cool completely before drizzling with the fresh blueberry glaze. Serve and enjoy!

Buffalo Sweet Potato Fries with Pear, Cucumber, & Dill Yogurt Dip

3 large sweet potatoes, cut lengthwise into ¼-inch thick wedges
¼ cup of unsalted butter, melted
2 tablespoons of grapeseed oil
4-finger pinch of kosher salt
4-finger pinch of ground black pepper

Buffalo Sauce:
¼ cup hot pepper sauce
¼ cup of unsalted butter, melted
1 tablespoon of white vinegar
½ teaspoon of Worcestershire sauce
¼ teaspoon of garlic powder
3-finger pinch of kosher salt
3-finger pinch of ground black pepper

Pear, Cucumber, & Dill Yogurt
2 cups of Greek yogurt
1 pear, diced
1 cucumber, diced
1 teaspoon of dried dill
Juice of ½ lemon
3-finger pinch of kosher salt
3-finger pinch of ground black pepper


1. Heat oven to 425 degrees F. On a large baking sheet, toss the sweet potato wedges with the melted butter, grapeseed oil, and 4 finger pinches of salt and ground black pepper. Spread the sweet potatoes evenly on the baking sheet and transfer to the oven. Bake for 20-25 minutes until the edges begin to turn golden brown.
2. In the meantime, in a small bowl, make the buffalo sauce by whisking the hot pepper sauce, melted butter, white vinegar, Worcestershire sauce, garlic powder, and 3 finger pinches of salt and ground black pepper.
3. Next, in a medium bowl, make the yogurt dip by combining the Greek yogurt, diced pear, diced cucumber, dill, lemon juice, and 3 finger pinches of salt and ground black pepper.
4. When the fries are done, toss them in the buffalo sauce and serve with the yogurt dip. Enjoy!

Easy Pear Sauce

4-5 pears, peeled, cored, and diced into cubes
3 tablespoons of freshly squeezed orange juice
½ teaspoon of ground vanilla
¼ teaspoon of ground nutmeg
¼ teaspoon of ground cinnamon


1. Combine all ingredients in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for about 25 minutes, stirring occasionally, until the pears have softened.
2. When the pears are cool enough to handle, transfer to a blender or food processor and puree until desired consistency.
3. Serve with oatmeal, waffles, or on it's own! Enjoy!

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