Cookie 26 – Pumpkin Chocolate Chip Cookies

I got the itch to bake today out of nowhere. I had some mini chocolate chips in the freezer and a can of pumpkin sitting in the pantry. It’s like… a sign, or something. So I made some pumpkin chocolate chip cookies, and I threw in some slivered almonds I needed to get rid of. Husband didn’t care so much for the nuts, so now I have more than three dozen cookies to pawn off on my wonderful colleagues tomorrow. These things are ballin’ and shot callin’, you guys. Enjoy.

Pumpkin Chocolate Chip Cookies

10 minutes

Cook Time: 10 minutes

50 minutes

Yield: 3 dozen +

Pumpkin Chocolate Chip Cookies

Quick and easy recipe for soft pumpkin chocolate chip cookies (nuts optional) that makes 3 to 4 dozen cookies.

Recipe Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup canola oil
  • 1 large egg
  • 1 Tablespoon vanilla extract
  • 2 cups wheat flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 cups miniature chocolate chips
  • 1/2 cup slivered almonds (optional)

Recipe Directions

  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  4. In your mixing bowl, combine the pureed pumpkin, sugar, canola oil, egg and vanilla extract. Beat gently just until blended.
  5. Start adding the dry ingredients mixture to the wet ingredients mixture about a quarter at a time. Mix just until blended.
  6. Add your chocolate chips.
  7. Drop spoonfuls of cookie dough, or use your cookie scoop, onto the baking sheet.
  8. Bake at 350 degrees for 10 minutes. Pull out of the oven and let them rest for about 2 minutes, then transfer to a wire rack to cool the rest of the way.

Pumpkin Chocolate Chip Cookies

Cookie 16 – Apple Spice Cookies with Cream Cheese Icing

Yes, this recipe is almost identical to Cookie #15 – Pumpkin Spice Cookies. When you’re making fifty-two different cookies, there are bound to be some similarities from time to time. That, and I had a 3-pack of varying fruit butters from Louisburg Cider Mill I needed to work through. Plus, it’s winter and all I can think about is the spices used in apple pie and pumpkin treats.

Apple Spice Cookies

Rating: 31

20 minutes

Cook Time: 10 minutes

30 minutes

Yield: 3 dozen

Apple Spice Cookies

Use apple butter and honey in this Apple Spice Cookies Recipe. An easy fall or winter cookie recipe for fans of apple butter and apple pie spices.

Recipe Ingredients

  • 1/4 cup unsalted butter, softened
  • 3/4 cups brown sugar
  • 3 tablespoons honey
  • 1 8.5-ounce jar of apple butter
  • 2 egg whites
  • 1 1/2 cups flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 tsp cinnamon
  • 1/2 teaspoon baking spice
  • 1/2 teaspoon allspice

Recipe Directions

  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  2. Cream together the unsalted butter and brown sugar.
  3. Add apple butter and honey.
  4. In a separate bowl whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger and allspice.
  5. Add the dry ingredients to the wet ingredient mixture in two parts.
  6. Use a cookie scoop or spoons to drop into rounded balls on a cookie sheet lined with parchment paper.
  7. Bake at 350 degrees for 10 to 12 minutes.
  8. Remove from cookie sheet with spatula and cool on drying rack.

Whipped Cream Cheese Frosting for Cookies

5 minutes

Yield: 1-2 cups frosting

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Whipped Cream Cheese Frosting for Cookies

Quick and easy whipped cream cheese frosting that's great on cookies. This recipe for cream cheese cookie frosting does not harden.

Recipe Ingredients

  • 1/2 cup cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Recipe Directions

  1. Whip the cream cheese, butter and vanilla extract together just until blended.
  2. Add the powdered sugar a bit at a time and whip like crazy.
  3. Whip it. Whip it good.

 

 

Cookie Recipe 4: Chocolate Cayenne Snickerdoodles

I was in a pinch to get this cookie recipe out, so I used what I had in the house. I basically made the Mexican Chocolate Snickerdoodles recipe, but I substituted honey for the maple syrup as I had none in the house but had honey aplenty. (In case you didn’t know, you can substitute honey for maple syrup and vice versa in many recipes.) I think I actually ended up liking better the texture of the chocolate cayenne snickerdoodle cookies with honey in place of the maple syrup. I’ll be taking these into the office tomorrow morning to share with team members! The chocolate cayenne snickerdoodle cookie recipe made about 30 cookies with a 1.5 tablespoon cookie scoop.

 

If you like this recipe, please Like, Share, Tweet, Comment, +1, Stumble, Digg or Pin it on Pinterest! Tell your friends and family to love their ovens!

Cake 46: Carrot Cheesecake with Bittersweet Chocolate Drizzle

Sorry it took me so long to post this. My move to Kansas City has kept me very occupied as you can imagine. I made this cake last week to serve at an Independence Day dinner at my grandparents’ house, and it was a hit! I sort of combined my recipe for New York cheesecake with my carrot cake recipe and added some nutmeg. I used fresh carrots from my own garden! I really enjoyed this cake, and am glad the idea came to me at the last possible second before the event. I’m a happy camper about it.

(Also – holy smokes, I only have 6 weeks left of the 52 cakes project. Just wait till you see what I have in store for week 52 – though admittedly, it may take me several weeks to even pull off what I have in store for the grand finale. After that, I plan to take a breather for a while, and then I think I may start a 52 cookies project!)

Carrot Cheesecake Recipe with Chocolate Drizzle Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 4 8-ounce packages cream cheese, softened
  • 1 1/2 cups sugar
  • 3/4 cups milk
  • 4 large eggs, room temperature
  • 1 cup Greek yogurt
  • 1 tablespoon vanilla extract
  • 1/4 cup flour
  • 3 cups grated finely chopped carrots
  • 1 tablespoon cinnamon
  • 2 teaspoons nutmeg
  • 4 ounces melted bittersweet chocolate
  • 1 teaspoon oil

Carrot Cheesecake Recipe Directions

Put 8 sheets of graham cracker in the food processor to grind until you get 2 cups of fine crumbs for the cheesecake crust. Melt 1/4 cup of butter. In a small bowl, mix the two with a spatula, and then press into a prepared 10″ round spring form pan. I prepared my spring form pan with butter and flour, as well as a 9″ round parchment paper sheet that I had on hand. (This makes a LOT of batter, and I had enough to make a tiny crustless cheesecake with the leftover. If you use a 9″ spring form pan, you may wish to reduce the amount of graham cracker crust and carrot cheesecake batter you make or you’ll end up with enough for two whole cakes!) Press the crumb mixture firmly into the bottom of the pan. Put your oven rack in the middle of the oven, and preheat the oven to 350 degrees. Put a cake pan filled with water on the bottom rack. In your kitchen mixer, beat the cream cheese with the paddle attachment until it’s light and fluffy, and add the sugar gradually, beating until smooth. Mix in the milk, then add the eggs one at a time beating just until blended. Add the Greek yogurt, vanilla extract and flour and beat until blended. (I bet you could leave out this flour and be just fine if you’re going gluten-free.) Stir in the finely grated carrots, cinnamon and nutmeg. Pour over your graham cracker crumb crust. Bake for 1 hour. Remove from the oven and cool completely at room temperature. Melt the bittersweet chocolate with a teaspoon of oil in a double boiler, stirring constantly over low heat. Drizzle over the cooled cheesecake. Refrigerate the cheesecake and chill for 6 hours.

Cake 35: Homemade Cinnamon Roll Cake

Making this homemade cinnamon roll cake recipe from scratch brought back memories from my childhood I just have to share. It’s more of a confession, really. When my brother Cody and I were growing up, there were a few special things my dad permitted us to have for breakfast once in a while that broke away from our usual cereal and milk. Sometimes it was donuts from the little local donut shop, Holt’s on Main Street, right down the street from our house. Other times, it was just a can of Pillsbury cinnamon rolls. These were an occasional Friday morning treat. So Cody and I would bust open the can, layout the 8-pack of pre-made cinnamon rolls in a round pan and wait anxiously as they baked in the oven. When they came out of the oven and had a few minutes to cool (if we could wait that long) we would grab a spoon from the drawer and start spreading that cream cheese icing over the whole gooey mess. Inevitably, the middle cinnamon roll would always be a little more squished than all the others — which made it the ideal frosting receptacle. It always had the most frosting running down the sides. SO, being the rotten big sister I was, with Cody four years my junior, I spent a significant amount of time convincing Cody that the best cinnamon rolls were the slightly crispy ones on the outside so I could get the gooey, frosting-drenched inside cinnamon roll. (Sorry, Cody.)

When I pulled this cake out of the oven tonight and the softest part was still in the center and I began pouring my homemade cream cheese icing on it, I couldn’t help but laugh at that memory of me manipulating my poor kid brother so I could get what I want. I have to say I prefer this cake over the Pillsbury cinnamon rolls, but I still have a special place in my heart for them and probably always will because of this memory.

Anywho, get ready to have your mind blown. I’ve never seen a cinnamon roll cake recipe that doesn’t call for yellow cake mix, but you know me, I can’t stand the stuff. So here’s an original homemade cinnamon roll cake recipe made from scratch.This is melt-in-your mouth good, incredibly delicious and decadent cinnamon roll cake gooeyness.

Cinnamon Roll Cake Recipe Ingredients

  • 2 1/3 cups sifted flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups white sugar
  • 3/4 cup vegetable oil
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup brown sugar
  • 1 tablespoon cinnamon
  • 1/2 cup finely chopped pecans

Cinnamon Roll Cake Recipe Directions

Preheat oven to 325 degrees. Sift together the flour, baking powder, salt and sugar in the kitchen mixer bowl. Mix in the vegetable oil on a low mixing speed using the paddle attachment. Add eggs, sour cream and vanilla extract. Beat at low speed for 1 minute, then a medium-high speed  for 2 minutes, scraping the sides of the bowl down with a spatula occasionally. Pour the cinnamon roll cake batter into a greased 9×13 cake pan (or I used my Wilton flower cake pan). In a separate bowl, mix together the brown sugar, cinnamon and pecan pieces. Pour over cake batter. Swirl into the cake batter with knife. One or two good spirals starting in the middle should do the trick. The cake naturally folds into itself while it’s baking and you get that neat swirl of bown sugar, cinnamon and nuts on the inside of the cake. Bake for 35 to 40 minutes. (I used my Wilton flower cake pan and it took nearly 45 minutes.) The cake should be a rich golden brown color, especially on the outside edges. Make sure the center portion isn’t jiggly – that means it’s undercooked and still doughy. If that happens to you, continue baking for 2-3 minute increments until you get the desired texture. The cake should spring back when gently pressed.

Cream Cheese Icing Recipe Ingredients

  • 3 ounces of cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 5 tablespoons of milk

Cream Cheese Icing Recipe Directions

While the cake is cooling, beat together the softened cream cheese, softened butter, powdered  sugar, vanilla extract and salt. Slowly add milk until you reach the desired consistency (you can stop short of 5 tablespoons if you like). Let cake cool 10 or 15 minutes in the pan before icing with the cream cheese glaze. Spread the cream cheese icing on the still-warm cake.

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