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

You don\\\\\\\\

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 15 – Pumpkin Spice Cookies with Cream Cheese Icing

Mmm… pumpkin butter cookies. Mmm… topped with cream cheese icing. Mmm… with a sprinkle of pumpkin pie spice on top. It almost makes winter bearable doesn’t it? This pumpkin butter is the second in a line of three assorted fruit butters I got in a set from Louisburg Cider Mill. The honey is local, from Busy Bee Acres in Odessa, Missouri. And of course the spices came from my favorite place – Penzey’s Spices. I didn’t have any ground cloves on hand so I had to use my little spice grinder, but boy did it smell great!

Pumpkin Spice Cookies

Rating: 41

20 minutes

Cook Time: 11 minutes

Yield: 2 dozen

Pumpkin Spice Cookies

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

Recipe Ingredients

  • 1/4 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1 8.5-ounce jar of pumpkin butter
  • 3 tablespoons honey
  • 2 egg whites
  • 2 cups flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 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 pumpkin 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

You don\\\\\\\\

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.

Stir the gooey stuff together until blended then start adding the powdered sugar gradually. Whip it. Whip it good.

Ice the completely cooled pumpkin butter cookies with the whipped cream cheese frosting, and top with a very light dusting of pumpkin pie spices to finish it off!

Rum Raisin Carrot Cake Cupcakes with Cream Cheese Frosting


Usually I have a hard time picking a favorite recipe when people ask, but I think I’ve finally decided. I’ve always loved my carrot cake recipe – it’s absolutely my favorite, most delicious one on the site. This is a modified version of my original carrot cake recipe to include rum-soaked raisins – a really delightful twist on the usual carrot cake. This cake is special to me – I asked my now-husband to be my boyfriend over a carrot cake cupcake in the streets of Austin, Texas at the SXSW music festival in 2010. I also made this carrot cake recipe without the rum raisins for our private wedding ceremony in September. And we plan to have this carrot cake recipe as one of our cupcakes at our big wedding next April. It’s close to my heart! Don’t like pecans or raisins? Don’t use ’em.

Rum Raisin Carrot Cake Cupcakes Recipe Ingredients

  • 1 cup of raisins
  • 1/2 cup dark rum
  • 4 large eggs, room temperature
  • 1 1/4 cups vegetable oil
  • 2 cups sugar
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup finely chopped pecans

Rum Raisin Carrot Cake Cupcakes Recipe Directions

Combine the raisins and the rum in a small bowl, microwave for about two minutes on high until the raisins absorb the rum and become fat and squishy. Cover and refrigerate until you need them. Preheat your oven to 350 degrees. Line your cupcake tin with paper cups. In a large bowl beat together the room temperature eggs, vegetable oil, sugar and vanilla. Mix in the flour, baking soda, baking powder, salt and cinnamon. Shred your carrots either using a grater, or using a food processor briefly, and stir the carrots, rum-soaked raisins and pecans into the batter. Bake for 10 to 15 minutes, or until the mini-cupcake springs back when gently pressed or a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.

Cream Cheese Frosting Recipe Ingredients

  • 1/2 cup softened butter, room temperature
  • 8 ounces softened cream cheese, room temperature
  • 4 cups confectioners’ sugar
  • 2 teaspoons vanilla extract

Cream Cheese Frosting Recipe Directions

In a medium bowl, combine the softened butter, softened cream cheese, powdered sugar, and vanilla. Beat it until the mixture is smooth and creamy. Pipe it onto your miniature cupcakes. Decorate with sugar pearls, or they’re perfectly beautiful without!

Rum Raisin Carrot Cake Bake Time Modifications

  • Miniature cupcakes – 10 to 15 minutes
  • Regular cupcakes – 20 to 25 minutes
  • Full-size cake – 45 to 50 minutes

Cake 30: Kiwi Cake, Lemon Lime Cream Cheese Frosting

I made this little cake for Jessica’s birthday visit to St. Louis. She challenged me to incorporate kiwi as an ingredient. I’m no cake decorator, but hopefully I accomplished a good flavor spectrum on this cake recipe. I didn’t sample this one, so we’ll have to rely on Jess and Stephen’s reviews of the cake when they’re done celebrating!

Kiwi Cake Recipe Ingredients

  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 3/4 salted (sweet cream) butter, softened at room temperature
  • 3/4 cup white sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 kiwi fruit, peeled and sliced

Kiwi Cake Recipe Directions

Preheat oven to 325 degrees. Prepare a loaf pan for non-stick baking and line the bottom with parchment paper. Sift together the flour and baking powder. Combine all the ingredients except the kiwi in a kitchen mixer and beat until smooth. Fold in the sliced kiwi with a spatula. Pour into the prepared pan and smooth a bit with the spatula. Line the top with a few extra slices of kiwi if you like. Bake for about an hour or until the cake is golden brown, springs back when pressed lightly or your tester toothpick or skewer inserted in the center comes out clean. Cool in the pan for 10 to 20 minutes, run a clean butter knife around the edges, then remove from the pan finish cooling on a wire rack.

Lemon Lime Cream Cheese Frosting Recipe Ingredients

  • 8 ounces cream cheese, softened at room temperature
  • 1 cup powdered sugar, sifted
  • 1 tablespoon lemon zest
  • 1 teaspoon lime zest

Lemon Lime Cream Cheese Frosting Recipe Directions

Soften the cream cheese at room temperature. Combine the frosting ingredients in your kitchen mixer using the whisk attachment. Frost onto a completely cooled cake. Garnish with fresh kiwi and strawberry slices.

Cake 26: Blueberry Cake with Lemon Cream Cheese Frosting

I saw giant, delicious-looking blueberries at Trader Joe’s this weekend and they looked so fabulous and the price was right so I decided I’d make this week’s cake a blueberry cake recipe. It’s simple, straightforward and delicious. So this is a simple blueberry cake that is great on its own, but I doubled the recipe to make two layers and a lemon curd filling with a lemon cream cheese frosting. I have a long way to go before I’m any good at frosting cakes (even after my cake decorating class) but it was great practice.

Blueberry Cake Recipe Ingredients

  • 1/2 cup butter, softened at room temperature
  • 1/2 cup sugar, plus extra to coat blueberries
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 eggs, separated into yolks and whites
  • 1 1/2 cups flour, plus 1 tablespoon additional
  • 1 teaspoon baking powder
  • 1/3 cup milk
  • 1/4 cup sugar
  • 1 1/2 cups fresh blueberries

Blueberry Cake Recipe Directions

Preheat your oven to 350 degrees and prepare an 8- or 9-inch pan. I used my 9″ round pans this week. In a large mixing bowl, blend the softened butter, and the first half-cup of sugar until light and fluffy. Add the salt and vanilla. Then add the egg yolks one at a time and beat until the mixture is creamy. In a separate bowl, combine the first cup and a half of flour and baking powder. Alternate mixing that and the milk into the batter. In a separate bowl, coat the washed fresh blueberries with the one tablespoon of flour. Fold into the batter. In a separate, very clean bowl with very clean mixers, beat the egg whites until soft peaks form. Add the next 1/4 cup of sugar, about a tablespoon at a time, and beat until you get stiff peaks. Fold into the blueberry cake batter with a spatula. Pour the blueberry cake batter into your prepared pan and bake for about 45 minutes, or until your cake tester inserted in the center comes out clean, and the cake springs back when gently pressed.

Lemon Curd Filling Recipe Ingredients

  • 3 eggs
  • 1/3 cup fresh-squeezed lemon juice
  • 1 tablespoon fresh lemon zest
  • 3/4 cup white sugar
  • 1/2 cup unsalted butter, softened to room temperature

Lemon Curd Filling Recipe Directoins

Whisk the eggs, sugar and lemon juice together in a stainless steel bowl double boiler with simmering water. Stir constantly until the lemon curd mixture thickens (about 10 minutes). Remove the lemon curd mixture from the heat and press through a fine mesh strainer to get rid of lumps. Whisk the softened butter into the lemon curd mixture until it’s completely melted, then add the lemon zest. Cover and refrigerate immediately until you need it. Cook and chill longer to get a thicker lemon curd.

Lemon Cream Cheese Frosting Recipe Ingredients

  • 8 ounces of cream cheese, softened at room temperature
  • 1/4 cup butter
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

Lemon Cream Cheese Frosting Recipe Directions

Beat the cream cheese and butter together in the kitchen mixer. Add the powdered sugar in 2 or 3 additions. Blend in the vanilla and lemon juice. Add more lemon juice in small increments as needed to get a more spreadable texture if you need to. This makes enough lemon cream cheese frosting to ice a two-layer cake if the layers are about 1.5″ to 2″ tall.

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