Applesauce Oat Muffins

 

These are some tasty muffins and ones you don't have to feel bad about eating!  They have limited sugar and are made with oats and whole wheat flour.  The applesauce gives them a slightly different texture than if oil were used, but it did not take away from the flavor.  I liked them as a basic muffin and my husband turned them into dessert with a layer of cream cheese frosting on the top!

This recipe makes 12 muffins.

1 C old fashioned oats
1 C unsweetened applesauce
1/2 C milk
1 large egg
1 tsp vanilla
4 TBSP butter, melted
1/3 C sugar
3/4 C whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt

Preheat the oven to 375.
Line 12 muffin tins with liners or a thin layer of cooking spray.
In a large bowl, combine the oats, applesauce, milk, egg, vanilla, and butter.
Add in the sugar, flour, baking powder, baking soda, cinnamon, and salt.
Mix until just combined (you don't want to over mix or you will have tough muffins).
Divide the batter evenly into the 12 muffin tins.
Bake for 15-20 minutes (until a toothpick comes out of the center, clean).
Let the muffins cool on a cooling rack.
These muffins freeze well (don't put them in the freezer until they are cooled completely)!

This recipe is from www.melskitchencafe.com.

Appledoodle Cookies

When my husband says in between bites of these cookies that this recipe could rival his favorite cookies, I know it's a keeper.  He loves apple pie and snickerdoodles, so when I saw this recipe - making them was a no-brainer.

The cookies are soft and the granny smith apples add a perfect amount of tartness.  If you want extra depth of flavor, I made some with butterscotch chips and liked the result.  It was a slightly sweeter cookie, though.

This recipe makes 2-3 dozen cookies.

3/4 C butter, softened
3/4 C brown sugar
1/4 C sugar
1 large egg
1 tsp vanilla extract
1 small box (3.4 oz) vanilla or cheesecake instant pudding (leave it unprepared)
2 1/4 C flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
pinch of nutmeg
1 C peeled, finely chopped apple
1 C butterscotch chips (optional)

1/3 C sugar
1 tsp cinnamon

Cream together the butter and sugars.
Add the egg and vanilla.
Stir in the instant pudding, flour, baking soda, cinnamon, salt, and nutmeg.
Fold in the apples and butterscotch chips.
Refrigerate for 45-60 minutes.
Preheat the oven to 350.
Line a baking sheet with parchment paper.
Combine the 1/3 C sugar and 1 tsp cinnamon in a separate bowl.
Roll the dough into 1-2 TBSP balls and roll in the cinnamon and sugar mixture.
Place about 2" apart on the baking sheet.
Bake for 10-12 minutes.
Allow the cookies to cool completely on the pan before transferring them.
Store them in an airtight container.

This recipe is adapted slightly from www.the-girl-who-ate-everything.com.

Orange Cranberry Pound Cake

Orange and cranberry are classic holiday flavors.  This bread definitely delivered the two!  The original recipe called for a glaze, but honestly, I found the bread to be sweet enough on its own.  I do have to warn you that the cranberries can seem really tart if you are not a big cranberry fan.  If you love the sweet and tart contrast though...this bread is amazing!

This recipe makes 2 large loaves.

1 C butter

1 3/4 C sugar

2 heaping TBSP orange zest

3 eggs

1/2 tsp vanilla

3/4 C buttermilk

2 1/2 C fresh cranberries

2 3/4 C flour

2 tsp baking powder

1 tsp salt

Preheat the oven to 350.

Grease and flour two bread pans.

Cream together the butter, sugar, and orange zest for 3-5 minutes.

Add the eggs one at a time, stirring the mixture for 1 minute each time you add an egg.

Combine the flour, baking powder, and salt in a separate bowl.

Add the dry ingredients alternating with the buttermilk to the butter mixture until just mixed.

Gently stir in the cranberries.

Bake for 40-60 minutes (depending on how your oven cooks) until a toothpick comes out clean and the edges are starting to brown.

Let the loaves cool in the pan for 5-10 minutes and then finish cooling on wire racks.

This recipe is adapted slightly from www.chef-in-training.com.

Mickey Mouse Cupcakes

I have seen ideas like this floating around and decided for my son's birthday to make cute little Micky Mouse cupcakes that he could share with his cousins!

I used my favorite chocolate cupcake recipe and made cream cheese buttercream frosting and topped each cupcake with Oreo cookie ears.  The icing is swirled on with a basic icing tip (really...any tip will do - the consistency of the icing is what is important...it has to be stiff enough to hold up but soft enough to swirl) and after I placed the ears in the icing, I put the cupcakes in the fridge for 20-30 minutes to help keep the cookies in place for serving.

Monster Cookies

I've seen (and pinned) so many monster cookie recipes lately, but have never made them myself.  I love oat based cookies but only like just the right peanut butter cookie so I wasn't sure if I would be a true lover of these cookies.  However, these cookies, warm out of the oven with a big glass of milk were amazing (but crumbly...cooling the cookies is what keeps them together).

This recipe makes 3-4 dozen cookies.

3 large eggs
1 1/4 C brown sugar
1 C sugar
1/2 tsp salt
1 1/2 C creamy peanut butter
1/2 C butter, softened
1 C M&M's
1 C semi-sweet chocolate chips
2 tsp baking soda
4 1/2 C oats

Preheat the oven to 350.
Line a baking sheet with parchment paper.
Cream together the eggs and sugars.
Add the salt, peanut butter, and butter.
Mix in the M&M's, chocolate chips, baking soda, and oats.
Roll the cookie dough into small balls (mine were 1-2 TBSP) and place them a couple inches apart on the pan.
Bake for 7-10 minutes - you definitely don't want to over bake these cookies so take them out when the edges just start to turn golden and they are starting to set.
Let them cool on the pan (a very important step to having non-crumbled cookies) for 1-2 minutes and them carefully place them on a wire rack to finish cooling.
Store any leftovers in an airtight container.

This recipe is from www.melskitchencafe.com.

Fall Pretzel Chocolate Bites

My mom used to make versions of these for other holidays, so I took a different twist on it for Halloween and fall.  These are perfect little bites for neighborhood or coworker gifts and can easily be made in advance.

The little pumpkin bites are pretty sweet.  The M&M version is not as sweet.  If you want the sweetness of the candy pumpkins, but not to that extent, you could substitute  candy corns for the pumpkins.

The other great thing about this recipe is that you can make however many pieces you need.  You don't have to have extras or can just make a couple quickly if you need to.

Miniature square pretzels
Hugs candy (or kisses if you don't like white chocolate...they just won't have the cute stripes)
Candy pumpkins, candy corn, or M&M's (I used the fall colored milk chocolate ones)

Preheat the oven to 170.
Line a baking pan with parchment paper.
Spread out the pretzels.
Place a Hug candy on each pretzel.
Put the baking sheet in the oven and let the chocolates soften for 6-7 minutes (6 minutes if using a heavy top candy like the pumpkins and 7 minutes for smaller candies like M&M's).
Remove the baking sheet and top the chocolate candy with the pumpkins or other candies.
Put the candies (on the baking sheet) in the refrigerator for 10-15 minutes.
Remove them from the fridge and let them cool completely.
Store the bites in an airtight container.

Cream Cheese Chocolate Chip Cookie Bars

These were a tasty treat!  The filling is creamy and the cookie layers create a perfect combination.  Make sure you have someone to share with or you will end up eating the entire pan...unless you want to eat the entire pan...and I wouldn't blame you at all!

This recipe makes 12-18 servings.

Cookie dough (this recipe is slightly too much, so I made 1 dozen cookies and used the rest of the dough for the bars):
1/2 C butter, softened
1/2 C shortening
1 C sugar
1 C brown sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1 tsp salt
3 C flour
1 C chocolate chips

Cream Cheese Filling:
8 oz. cream cheese, softened
1/4 C sugar
1 egg
1 tsp vanilla

Preheat the oven to 350.
Lightly grease a 7"x11" or 8"x8" baking dish.
To make the cookie dough, begin by creaming together the butter, shortening, sugar, and brown sugar.
Stir in the eggs and vanilla.
Add the baking soda, salt, flour, and chocolate chips and stir until just combined.
Set the cookie dough aside.
In another bowl, cream together the cream cheese filling ingredients with a mixer.
Spread 2/3 of the cookie dough into the bottom of the pan.
Cover with the cream cheese mixture.
Flatten the remaining dough into circles and place on the top of the cream cheese mixture (leaving small parts of the cream cheese exposed).
Bake for 25-30 minutes until the cream cheese mixture is firm but still slightly "jiggly" in the middle and the cookies on top begin to look golden around the edges.
Let the bars cool completely before cutting and serving.


This is adapted from recipe I got from an unknown friend a long time ago (if it from you, please let me know!)

Snickers Cheesecake

 

This cheesecake was my husband's birthday dessert request.  It turned out to be an extremely deliciously decadent dessert that you just couldn't stop eating!
Making a cheesecake was a lot simpler than I though it would be and I look forward to many more in the future!

 This recipe serves 6-8.

9 oz. Oreo cookies, ground into fine pieces
4 TBSP butter, melted
24 oz., cream cheese, softened
1 C sugar
4 eggs
1 tsp vanilla
1 C heavy cream
Fun size Snickers bars (a bag full - around 1.5 lbs.), cut into smaller squares (each piece is cut into 6-8 smaller pieces)
fudge dessert/ice cream topping

You will also need a 9.5"-10" springform pan to make any kind of large cheesecake.

Preheat the oven to 325.
Combine the Oreo crumbs and butter together.
Press the Oreo crust mixture into the bottom and about halfway up the sides of the pan.
In a separate bowl, use a mixer on medium speed and cream together the cream cheese and sugar for about 1-2 minutes.
Mix in the eggs one at a time.
Add the vanilla and cream and beat the mixture for another 3-4 minutes on medium speed.
Using a spoon or a spatula, fold in 1 1/2 C of the Snickers pieces.
Pour the mixture into the crust lined pan.
Bake for 1 hour + 15-25 minutes until the cheesecake looks slightly done but can still "jiggle" in the middle.
Allow the cheesecake to cool to room temperature.
Sprinkle the remaining Snickers pieces on top and drizzle with the chocolate sauce.
Refrigerate for a minimum of 4 hours before slicing and serving.

This recipe is altered slightly from showmenan.blogspot.com.

Chocolate Banana Muffins

 

My sister-in-law came and spent the other day with us.  She spent time playing with the cutest little boy in the world and she made us some tasty muffins for dessert.  These muffins are sweet from the three bananas and are chocolatey and rich and were the perfect way to end our evening!

This recipe makes 12-18 muffins.

3 large bananas
3/4 C sugar
1 large egg
1/3 C unsweetened applesauce
1/2 C whole wheat flour
1/2 C all-purpose flour
1/2 C cocoa powder
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 C mini chocolate chips

Preheat the oven to 375.
Line muffin tins with paper liners or a light layer of cooking spray.
Mash the bananas in a large bowl.
Mix in the sugar, egg, and applesauce.
Combine the flours, salt, baking soda, and baking powder in another bowl.
Stir the dry ingredients into the wet ingredients until they are just moistened.
Gently fold in the chocolate chips.
Evenly divide the batter among the muffin tins - the tins should be about 3/4 of the way full.
Bake them for 20-25 minutes until a toothpick comes out clean.
Remove the muffins from the oven and the pan and let them cool on a wire rack.
Save any uneaten muffins in an airtight container or bag.

This recipe has been slightly adapted from www.handletheheat.com.

Carrot Sheet Cake

 

My memories of carrot cake involve a dry cake with a too sweet frosting slathered on top.  This year for Easter, I decided to do some research and make (what I hoped would be) a delicious, moist carrot cake for dessert.  This recipe did not disappoint!  The cake was moist and the frosting was the perfect balance of sweet and tangy.  I love that it was a sheet cake so it was a little thinner and I wasn't serving up daunting pieces of carrot cake (granted we all went back for seconds and thirds...).

I combined the frosting from one recipe and the cake from another based on what I already had in my pantry and fridge.

When made in a 9"x13" pan, this will serve 10-12 people and when made in an 11"x17" sheet cake pan, it will serve 20-24 people.

Carrot Cake (this recipe is for the 11"x17" sheet cake pan - halve the recipe for a 9"x13" pan):
4 eggs
3/4 C oil
3/4 C unsweetened applesauce
3/4 C water
2 tsp vanilla
3 C sugar
3 1/2 C flour
1 TBSP cinnamon
1/2 tsp allspice
1 tsp ground nutmeg
2 tsp salt
2 tsp baking soda
2 tsp baking powder
1 1/2 lbs. carrots, washed and shredded

Cream Cheese Frosting:
8 oz. cream cheese, softened
5 TBSP unsalted butter
1 TBSP sour cream
1 1/4 C powdered sugar
1/2 tsp vanilla extract

Preheat the oven to 350.
Lightly grease the pan with cooking spray.
In a large bowl, mix together the eggs, oil, applesauce, water, and vanilla.
Stir in the sugar, flour, cinnamon, allspice, nutmeg, salt, baking soda, and baking powder.  Do not over mix or you will have tough cake.
Gently fold in the shredded carrots.
Spread the batter evenly in the prepared pan.
Bake the 11"x17" pan for 25-30 minutes and the 9"x13" pan for 20-25 minutes (until a toothpick comes out clean with a few crumbs attached).
Let the cake cool completely.
For the frosting, cream together the cream cheese, butter, and sour cream.
Add the vanilla and powdered sugar and mix until the frosting is smooth.
Frost the cooled cake and serve.

The cake recipe is from melskitchencafe.com and the frosting recipe is from Cooks Illustrated via melskitchencafe.com.

Dark Chocolate Coconut Mararoons

 

These little macaroons are deeply rich and so easy to make (I made them practically one handed since I had my toddler in my other arm on my hip the entire time).  You can make them look more circular if you use a cookie scoop but I didn't have one small enough...plus I like the rustic look of the rough edges.  Have a glass of milk handy when you take a bite...you're going to want it!

This recipe makes 3-4 dozen cookies.

4 oz. unsweetened chocolate, chopped into small pieces
14 oz. bag of sweetened coconut
2/3 C sugar
6 TBSP cocoa powder
3 egg whites
1/4 tsp salt
1/2 tsp vanilla extract
powdered sugar for dusting

Preheat the oven to 325.
Line two cookie sheets with parchment paper.
Melt 1/2 of the unsweetened chocolate in a small saucepan on medium-low heat.
Remove the pan once the chocolate is melted and stir in the rest of the chocolate.  It should melt right into the previously melted chocolate.
In a food processor, blend the coconut for 1 minute.
Add the sugar and cocoa powder to the coconut and blend it for 1 more minutes.
Add the egg whites, salt, and vanilla and blend until it just combined.
Add the chocolate and blend the mixture until it is smoother (there will still look like there are small granules, but the ingredients will be well incorporated).
Place the dough on the parchment paper in 1" rounds (the shape you put them on the sheet as is the shape they will remain during cooking).  Use a cookie scoop if you have one...mine was too big so I just used small spoonfuls.
Bake each pan of cookies for 15 minutes.
Remove the pan from the oven and let the cookies sit on the parchment paper for another 10 minutes.
Remove the cookies from the pan and dust with a little bit of powdered sugar.
Store the cookies in an airtight container.

This recipe is slightly adapted (in the directions) from smittenkitchen.com.

Grilled Cinnamon Pineapple Slices

 

When my husband and I traveled to South America a few years ago, one of my favorite things to eat was the fresh fruit.  In the chiaroscuro restaurants (places where waiters bring around fresh grilled meats and pineapples and serve you slices off the larger piece of meat or whole pineapple) fresh grilled pineapple was served.  Some of my favorites had a cinnamon and sugar glaze.  I made personalized pieces of cinnamon sugar glazed pineapple that reminded me of the delicious pineapple we ate while traveling.
This pineapple is a really simple side dish, dessert, or snack for the upcoming barbeque season!

This recipe serves 2-4 (depending on the size of the pineapple).

2 tsp ground cinnamon
2 TBSP sugar
1 large pineapple, peeled, cut into 1/2" thick slices

Mix the cinnamon and sugar in a small bowl.
Sprinkle the mixture on each side of the pineapple slices.
Grill each side of the pineapple for 2-3 minutes.
Serve warm!

This recipe is a Cookie Sundays original.

Cinnamon Shortbread Cookies

These cookies are so cute!  They are a light shortbread made with red hot candies and they are perfect for Valentine's Day.  The candies turn the cookies a fun pink color and the tiny pieces of candy in the cookie add a simple cinnamon flavor.  Give these cookies a try as something sweet for someone you love!

This recipe makes 10-12 cookies.

1 C unsalted butter, softened
1/2 C powdered sugar
2 1/4 C flour
6 TBSP crushed red hots candy
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 tsp vanilla extract

sugar or extra crushed red hots candy for sprinkling on top (optional)

Preheat the oven to 300.
Cream together the butter and sugar until it is light and fluffy.
Add the flour, candy, salt, and cinnamon and mix it until it forms course crumbs.
Add in the vanilla and stir until a dough forms.
Roll the dough out about 3/8-1/2" thick on a lightly floured surface.
Using a cookie cutter, cut shapes (in this case, hearts) out using all the dough.
Place the cookies on a cookie sheet (make two different batches).
Using a smaller cookie cutter, make indentations on the cookies. (optional)
Sprinkle lightly with sugar (optional - candy sprinkles get added after the cookies bake).
Bake the cookies for 13-15 minutes.
Sprinkle with crushed red hot candy (optional).
Let the cookies cool on a wire rack before serving.

This recipe is adapted from bakingdom.com.

Lemon Pudding Crinkles

I have never made pudding cookies.  Boxed pudding just isn't something I normally have around.  I had a random box of lemon pudding in my pantry though (I really can't remember why i had it in the first place...) and I hunted down a pudding cookie recipe, added my own twist, and ended up with these delicious cookies.  They are soft with just a hint of lemon.  If you are a powdered sugar fan, you could always dust them with more when they come out of the oven.
The pudding makes these cookies so soft that I am tempted to experiment with all sorts of other flavors!

This recipe makes about 4 dozen cookies.

3/4 C butter, softened
1 C sugar
1 package of instant lemon pudding mix (3.4 oz.)
2 eggs
1 tsp vanilla extract
1 TBSP lemon zest (from 1 lemon)
2 TBSP fresh lemon juice
1 tsp baking soda
2 1/2 C flour

powdered sugar for coating

Preheat the oven to 350.
Line a baking sheet with parchment paper.
Crema together the butter and sugar.
Add in the pudding mix.
Combine with the eggs, vanilla extract, lemon zest, and lemon juice.
Mix in the baking soda and flour.
Roll 1" balls of dough in powdered sugar and place on the baking sheet.
Bake for 9-12 minutes.
Remove from the baking sheet and let them finish cooling on a wire rack.
Sprinkle with a fresh layer of powdered sugar if you want.

This recipe is adapted from www.crazyforcrust.com.

Struesal Topped Rhubarb Cake with Vanilla Sauce

I am not much of a cake person.  I usually prefer cookies or brownies when it comes to baked desserts.  This cake, though...I couldn't stop eating it.  It is moist and has the perfect amount of tart rhubarb.  The vanilla sauce is irresistible.
I made half the batter into 12 muffins (filled halfway) and baked the other half in a 9" pie pan.  You can do it the same way or make 24 cupcakes, 2 pie pans, or a single 9" square baking dish.

Cake:
2 TBSP butter, softened
1 C sugar
1 egg
2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 C buttermilk
2-2 1/2 C chopped (as small or large as you want) rhubarb

Streusel:
1/4 C flour
1/2 C sugar
1/4 C oats
4 TBSP butter, melted

Vanilla Sauce:
1/2 C butter
3/4 C sugar
1/2 C evaporated milk
1 tsp vanilla extract

Preheat the oven to 350.
Lightly grease your chosen baking dish.
Cream together the butter and sugar for the cake.
Add the eggs.
Put the flour, baking powder, baking soda, and salt in the bowl.
Mix while slowly pouring in the buttermilk.
Fold in the rhubarb.
Pour the batter into the prepared pans.
In a separate bowl, mix together the streusel ingredients until it forms into coarse crumbs.
Sprinkle the streusel evenly over the batter.
Bake for 20-30 minutes (depending on which type of pan you use) until a toothpick comes out clean.
To make the sauce, begin by melting the buterin a medium saucepan on medium heat.
Whisk in the sugar and milk and bring it to a boil.
Boil and stir the sauce for 2-3 minutes (it will thicken more when it begins to cool).
Remove it from the heat and stir in the vanilla.
Serve it warm over the cake.

This recipe is slightly adapted from www.melskitchencafe.com.

Orange-Cranberry Muffins

 

With oranges in season right now, these muffins were a great seasonal blend of the citrus and dried cranberries.  These are a sweet muffin that make a delicious addition to any brunch or snack.

This recipe makes 18-24 muffins.

 Muffins:
1 egg
1 C sugar
1 TBSP orange zest
1 1/2 tsp vanilla
1/4 C unsalted butter, melted
1 1/4 C Greek yogurt (you could also use sour cream)
2 C flour
1 TBSP baking powder
1/2 tsp salt
3/4 C dried cranberries

Glaze:
1/3 C orange juice
3/4 C sugar (divided into 1/4 C and 1/2 C)
1 TBSP orange zest

Preheat the oven to 350.
Line 12-24 muffin tins with a light layer of cooking spray or muffin liners.
Mix together the egg and sugar.
Add the orange zest, vanilla, and melted butter.
Stir in the yogurt (or sour cream).
Add the flour, baking powder, and salt.  Mix until just combined.  Do not over mix.
Fold in the cranberries.
Divide the batter evenly into the muffin tins.
Bake for 20-22 minutes until a toothpick inserted in the center comes out clean.

While the muffins are baking, prepare the glaze.
In a small saucepan, combine the orange juice and 1/4 C of sugar.
Simmer on medium-low heat until it forms a glaze.
Evenly combine the remaining 1/2 C sugar and orange zest in a bowl.

When the muffins are done baking, let them cool on a wire rack for five minutes.
Brush each muffin with the glaze.
Dip the top of each muffin in the sugar mix.

*This recipe is adapted from bakingdom.com.

Cinnamon Swirl Bread

This bread was so good and I cannot wait to make cinnamon bread french toast with a loaf this weekend!
(Please ignore the fact that my cinnamon bread here has a little hole in the middle.  It came out of the oven and what did I do instead of let it sit and cool completely?  That's right...slice it for my husband and I to eat right away...I am a sucker for warm, fresh bread.  As it cooled, it sunk a little in the middle.  It is in no way doughy or weird as a result, it just developed a nice hole in the middle as a result of my impatience!)
This bread looks so pretty and can easily be made into cinnamon swirl raisin bread, too.

Bread:
1 C milk
6 TBSP butter
2 1/2 tsp active dry yeast
2 eggs
1/3 C sugar
3 1/2 C flour
1 tsp salt

Cinnamon Mixture:
2 TBSP softened butter
1/3 C sugar
2 TBSP cinnamon

Egg Coating:
1 egg
1 TBSP milk

Melt the butter into the milk in a small saucepan on the stove over medium heat.  Do not bring it to a boil.
Let the milk/butter mixture sit for a few minutes until it is cool enough to touch,
Sprinkle the yeast over the butter/milk mixture and let it sit for 10 minutes.
Mix the sugar and the eggs in a large mixing bowl.
Mix in the milk/butter/yeast mixture.
Add half the flour and mix it until combined.
Add the rest of the flour and knead the dough (with a dough hook on a mixer or by hand) for 10 minutes with a mixer or about 15-18 by hand.
If the dough is still sticky, add a little bit of flour until it is no longer sticky to touch.
Put the dough in a large bowl that has been lightly greased and let it rise for 2 hours.
Butter a bread loaf pan.
Mix the cinnamon and sugar together for the filling.
Roll the dough out on a clean lightly floured surface and roll it out into a rectangle that is 18"-24" long and almost as wide as the bread loaf pan you are going to bake the bread in.
Spread the 2 TBSP of softened butter over the dough rectangle.
Sprinkle the cinnamon and sugar mixture over the butter.
Roll the dough tightly to make a loaf.
Pinch the seams and place it in the buttered pan.
Let the loaf rise for 2 hours.
Preheat the oven to 350.
Whisk together the egg and 1 TBSP milk.
Brush it over the top of the loaf.
Bake for about 40 minutes until the top is golden brown.
Let it cool before slicing and serving (if you can wait).

*This recipe is from www.thepioneerwoman.com

Homemade Pumpkin Pie

A little while ago we used our home-grown pumpkins to make pumpkin puree.  I stored it in the freezer in 1 cup increments and made homemade pumpkin pie this Thanksgiving.  Pumpkin pie is good from the can...one of the few things that really is tasty that way.  This pie surpassed all other pumpkin pies I have ever had.  I loved that the recipe required brown sugar instead of just sugar.  That is what made the flavor so unique and so much better than any other pumpkin pie I have ever had.
This is a pie you will not regret making!!

This recipe serves 6-8.

Pie crust (homemade recipe here)
2 C homemade pumpkin puree (how-to found here)
2 1/2 tsp pumpkin pie spice (homemade recipe here)
2 eggs
1 C brown sugar, packed
1 TBSP all-purpose flour
1/2 tsp salt
1 can (12 fl. oz.) evaporated milk

Preheat the oven to 425.
Prepare the crust in a 9" pie dish.
In a large bowl, combine the pumpkin puree, pumpkin pie spice, eggs, brown sugar, flour, and salt.
Gradually stir in the evaporated milk until smooth and creamy.
Pour the filling into the pie crust.
Bake for 15 minutes.  Do not open the oven or remove the pie.
Turn the temperature down to 350.  Bake for 35-50 minutes until a knife inserted into the middle of the pie comes out clean.
Remove the pie from the oven.  If you need to refrigerate it, let it cool completely before putting it in the refrigerator or the filling will separate from the sides of the crust.

*This recipe was adapted slightly from allrecipes.com.

Oatmeal Pumpkin Cookies

If you have never baked with Muirhead Pecan Pumpkin Butter, I feel sorry for you!  It has a pumpkin puree consistency and can be interchanged in a variety of recipes (just like you can substitute it for pumpkin puree in this recipe).  It has an extra depth of flavor not found in regular pumpkin puree and I can't say enough good things about it!

(picture from williams-sonoma.com)

You can get it at Williams-Sonoma (or just order it online!)...one of my favorite stores when I can splurge!

This recipe makes about 5 dozen cookies.

1 C butter, softened
3/4 C brown sugar
3/4 C sugar
1 TBSP vanilla extract
2 eggs
1 C Pecan Pumpkin Butter (or pumpkin puree)
2 1/2 C all purpose flour
1 tsp baking soda
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp salt
3 C oats
1 C chocolate chips or white chocolate chips (or half and half of each!)

Preheat the oven to 375.
Cream together the butter, brown sugar, sugar, vanilla, eggs, and pumpkin butter until it is creamy and fluffy.
Add the flour, baking soda, pumpkin pie, spice, cinnamon, and salt.
Mix in the oats and chocolate chips.
Refrigerate the dough for at least 30 minutes and not more than a couple hours.
Line a cookie sheet with parchment paper.
Place the dough in tablespoonfuls on the cookie sheet.
Bake for 7-8 minutes.
Let the cookies cool on the pan for about 1 minute before removing them to a wire rack to finish cooling.

This recipe is adapted from www.the-girl-who-ate-everything.com.

Cookie Butter Cookies

I was introduced to Trader Joe's Cookie Butter a few weeks ago.  Cookie butter has a peanut butter like consistency and tastes similar to cinnamon/gingerbread cookies.  It it made from speculoos cookies.  It is amazing.  Personally, I like the crunchy cookie butter that has tiny bits of speculoos cookies throughout it.
I found a few different cookie recipes for cookie butter cookies but the first recipe I tried was ok but not as good as I knew it could be.  This recipe hit the spot and I added chopped pecans to half of the batch and they turned out so well!!  The cookies themselves are so soft that the pecans added a nice crunch.  Both were fantastic though and may have entered my top 5 favorite cookies of all time list!

This recipe makes 2 dozen cookies.

1 C creamy or crunchy cookie butter (I used half of each!)
3/4 C brown sugar
1 egg
1 1/2 TBSP vanilla
2 tsp cornstarch
1 1/2 tsp cinnamon
1 tsp baking soda
pinch of salt
3/4-1 C flour
1/3 C chopped pecan pieces

Cream together the cookie butter, brown sugar, egg, and vanilla for 2-3 minutes with a mixer.
Add in the cornstarch, cinnamon, baking soda, and salt.
Add 3/4 C of flour and mix the dough (without over mixing it).  If it is still sticky on your fingers, gradually mix in the remaining flour until it is soft and not sticky.
Mix in the pecans (if desired).
Roll the cookie dough into 1 1/2" balls and place them on a plate.
Gently press down and slightly flatten the balls.
Cover the plate of cookies with plastic wrap.
Refrigerate the dough for 3 hours - overnight.
Preheat the oven to 350.
Lightly grease a cookie sheet.
Place the cookies about 2" apart on the cookie sheet.
Bake for 7-9 minutes until the cookies just start to look cooked in the middle.
Remove the cookies and let them cool for 1-2 minutes on the cookies sheet and then move them to a wire rack to cool completely.

This recipe is adapted slightly from www.averiecooks.com.