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!

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.

Cinnamon Swirl Breakfast Cupcake with Maple Cream Cheese Frosting and Crumbled “Bacon”

I baked these cinnamon swirl cupcakes with maple cream cheese frosting and crumbled “bacon” for a yard sale to entice people to come. My whopping 7 cardboard box signs promoting the yard sale all mentioned “free cupcake with purchase, while supplies last.” Read the original cupcake recipe on Food Network. I believe the cake recipe came from Cupcake Wars. The frosting recipe is a hodge podge of different recipes. I am a vegetarian, so I obviously wasn’t going to cook real bacon. So I made Morningstar Farms vegetarian bacon for the crumbles on top. Neener neener, unsuspecting meat eaters. But if you’re an omnivore, by all means, use real bacon.

Cinnamon Swirl Cupcake Recipe Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened at room temperature
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups sour cream
  • 1 tablespoon ground cinnamon
  • 1/2 cup brown sugar

Cinnamon Swirl Cupcake Recipe Directions

Preheat your oven to 325 degrees. Line a cupcake tin with cupcake liners. In a medium-sized bowl, sift together the flour, baking powder, baking soda and salt, then set aside. In your kitchen mixer with the paddle attachment, cream the softened butter and sugar together for about 5 minutes. Scrape down the sides of the bowl. Add the vanilla extract, then each egg one at a time, scraping down the sides of the bowl after each addition. Add the dry ingredients mixture and the sour cream in parts, alternating and beginning and ending with dry ingredients. In a separate small bowl, mix the cinnamon and brown sugar together. Fold into the batter with a spatula, but do not blend completely in order to achieve the cinnamon swirl effect. Bake for about 28 to 32 minutes. Let cool completely before frosting.
Vegetarian Maple “Bacon” Cream Cheese Frosting Recipe Ingredients
  • 16 ounces cream cheese, softened at room temperature
  • 1/4 cup butter, softened at room temperature
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

 

Vegetarian Maple “Bacon” Cream Cheese Frosting Recipe Directions
In your kitchen mixer, beat the softened cream cheese, softened butter and softened maple syrup until completely blended. Add the vanilla extract, then add the powdered sugar a bit at a time. If you need more frosting, simply add more powdered sugar. Cook the “bacon” in olive oil until it starts to darken, even overcook it a little bit, then drain off the excess oil. Let the bacon get crispy, then crumble it and top the cupcakes with it.

Cake 39: Chocolate Butterscotch Cheesecake

Made this last week. Sorry I didn’t get around to posting it until now. My coworkers will have to attest to the deliciousness of one or both of these chocolate cheesecake recipes. I only intended to make a chocolate butterscotch cheesecake, but the recipe below yielded twice as much batter as I expected so I ended up with one chocolate butterscotch cheesecake, and two smaller Mexican chocolate cheesecakes.

Chocolate Butterscotch Cheesecake Recipe Ingredients

  • 1 1/4 cup graham cracker crumbs
  • 1/4 cup butter, melted
  • 4 8-ounce packages of cream cheese, softened at room temperature
  • 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
  • 8 ounces bittersweet chocolate, chopped
  • 1/2 cup butterscotch chips, melted

Chocolate Butterscotch Cheesecake Recipe Directions

Preheat your oven to 350 degrees and grease an 8-inch or 9-inch springform pan. Combine the graham cracker crumbs and melted butter, and press into the bottom of your springform pan. Melt the chocolate in a double-boiler over low heat, stirring constantly. Once melted, remove from heat and begin working on your cheesecake batter. In your kitchen mixer, beat the cream cheese until it’s light and fluffy, and add the sugar gradually until smooth. Mix in the milk, then add the eggs one at a time beating just until blended (don’t overbeat). Add the Greek yogurt, vanilla extract and flour and beat until blended. Pour the chocolate into the cheesecake batter and beat just until blended. Pour over your graham cracker crust. I had some leftover mini chocolate chips I needed to get rid of so I sprinkled them across the top. They’ll sink in some as the cheesecake bakes. Bake for 1 hour, or until the middle is just a little jiggy (won’t seem quite “set”). Turn the oven off and leave the door closed and let the cake cool inside the oven overnight (or about 6 hours if you’re baking in the daytime – I bake at night, so I always just assume the rest of the world does, haha). Chill in the refrigerator until ready to garnish. Melt butterscotch chips on very, very low heat (with a teaspoon of vegetable oil if you like) stirring constantly and drizzle over the chocolate cheesecake.

A few pointers on this chocolate butterscotch cheesecake recipe:

  • My cheesecake sank in the middle, which is typically a temperature-related thing — I honestly don’t care, it tasted great. I’ll put more time and love and attention into it next time.
  • Now, I had about 1 cup I wanted to use so I poured the whole thing in the sunken-in part of my cheesecake – looking back I would’ve sliced it while it was cool OR just drizzled it OR just sprinkled butterscotch chips on it. It was really difficult to cut when it had hardened. Tasted delicious, though!
  • Somehow I ended up with twice as much chocolate cheesecake batter than I thought this recipe would make. So I made two small Mexican chocolate cheesecakes in pie tins that I had laying around by mixing the chocolate butterscotch cheesecake batter with some cinnamon and cayenne. You could easily cut this recipe in half (except for the crust – you’ll need to keep that full size) and have a chocolate butterscotch cheesecake, or make the whole thing and end up with two.
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