Fall is finally in the air and I'm thinking about my favorite fall foods, which includes anything with pumpkin pie spice as an ingredient. Pumpkin pie spice is a combination of your favorite spices including cinnamon, ginger, nutmeg and allspice. Whenever I see a recipe that combines 3 or more of these spices in the ingredients, I simply use pumpkin pie spice as the substitute. Here is a twist on a favorite cookie -- Snickerdoodles, which takes a basic recipe and adds pure pumpkin (don't use the pumpkin pie mix that comes in a can, but rather the pure pumpkin) and pumpkin pie spice to make a wonderful Fall treat. Enjoy! Ingredients: 1 cup butter (I use 1/2 cup butter and 1/2 cup butter flavored Crisco) 1 1/2 cup granulated sugar 3/4 cup pure pumpkin 2 teaspoons vanilla 1 egg 3 3/4 cup flour 1 teaspoon Cream of Tartar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon Pumpkin Pie Spice 1/2 cup granulated sugar 1 teaspoon cinnamon 1 teaspoon Pumpkin Pie Spice Directions:
0 Comments
My daughter loves maple bars from the doughnut shop so I thought maybe a maple flavored cookie might be something she'd enjoy. Here is a combination of a soft sugar cookie combined with a chewy oatmeal cookie, flavored with maple and drizzled with maple frosting! This just might be a hit! Ingredients: 1/2 cup butter, softened 1/2 cup Crisco butter flavored shortening 1 1/2 cups granulated sugar 1/4 cup packed brown sugar 1/4 cup maple syrup 1 teaspoon baking soda 1 teaspoon cream of tartar 1/4 teaspoon salt 3 egg yolks 1/2 teaspoon maple flavoring 1 1/2 cup flour 3 cups quick cook oatmeal Maple icing (see below) Directions:
Everyone is familiar with brownies, but not many people bake the chocolate bar's distant cousin. Here is a popular Blondie that is packed with cinnamon. This treat is great for the cinnamon lovers in your family. Ingredients 4 cups flour 1 tablespoon cinnamon 2 teaspoons baking soda 1/2 teaspoon baking soda 4 cups packed brown sugar 1 1/2 cups butter (3 sticks) 4 eggs 1 tablespoon vanilla 1/2 cup granulated sugar 2 teaspoon cinnamon 2 tablespoons butter (melted) Directions
1. Preheat oven to 350 degrees and line a 13 x 9 inch baking pan with parchment paper, extending the paper over the edge of the pan. Spray parchment paper with Pam or other non-stick spray. 2. In a medium bowl stir the first 4 ingredients together and set aside. 3. In a medium sauce pan, cook brown sugar and 1 1/2 cup of butter until melted and smooth (about 6 minutes). Cool for 10 minutes. 4. Stir in the eggs and vanilla into the brown sugar mix, then add the flour mixture until completely incorporated. 5. Spread in prepared pan and bake 45 minutes. 6. While baking, stir the 2 teaspoons of cinnamon into the 1/2 cup granulated sugar and set aside. Melt the 2 tablespoons of butter and set aside. 7. Once the bars come out of the oven, brush the melted sugar on top of the hot Blondies then sprinkle with the cinnamon and sugar mixture. Allow to cool completely, then turn out onto a cutting board, remove the parchment and cut into squares. Makes about 36 squares. Here is an easy, no bake treat everyone in the family will enjoy. This recipe features the popular Rice Krispies cereal along with peanut butter and chocolate. What better combination to satisfy those sweet cravings? This is a fun treat to make with kids! Ingredients 2 cups of chunky or smooth peanut butter (I use chunky!) 1 stick (1/2 cup) of butter 2 cups Confectioner's (powdered) sugar 2 cups krispy rice cereal 1 package of Wilton's chocolate melting wafers from Michael's or other store (12 oz) (Note, you can use chocolate chips but you will need to add at least 1 tablespoon of shortening so that you can stir the chocolate) Instructions
I love Lunchbox cookies because they are so versatile. You can easily swap out several of the ingredients for what you have on hand. No need to go to the store just to buy a certain item; use what you have and I guarantee they will be a hit. Below is an example of one type of Lunchbox Cookie. I'll give you some recommended substitutions, but feel free to create your own version. INGREDIENTS 2 cups flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup butter or Crisco butter flavored shortening 1 cup granulated (white) sugar 1 cup light or dark brown sugar 1 teaspoon vanilla 2 eggs (the above items DO NOT have a substitute) 1 cup quick cooking oats (not cooked) 1 cup Rice Crispie cereal 1 cup mini M&M's 1 cup chopped walnuts (any nut will do!) You can substitute the Rice Crispie's for Frosted Flakes, Coco Pebbles or other similar cereal. You can substitute the mini M&M's for any variety of chocolate chips such as chocolate, dark chocolate, peanut butter, or butterscotch You can omit the nuts or substitute for pecans, almonds or macadamia nuts. DIRECTIONS
Preheat your oven to 375 degrees and prepare cookie sheets with parchment paper or spray with Pam. 1. Sift the flour, baking soda, baking powder and salt into a small bowl. 2. In the mixer bowl, beat the butter/Crisco, sugars, eggs and vanilla until fluffy. 3. Add the dry ingredients to the butter mixture and mix until just incorporated. 4. By hand, add the cereals, nuts and M&M's or other variations until all are evenly distributed. 5. Drop by teaspoons full onto your prepared cookie sheets and bake 8 to 11 minutes. 6. Cool in the pan for about 1 minute then remove to a wire cooling rack until completely cooled. Store in an airtight container. Makes approximate 5 dozen 2" cookies. I am always on the look out for new and interesting cookie recipes, and although I have used crushed potato chips in other recipes, here is a new one that also has Peanut Butter Chips incorporated. If you are not a big fan of peanut butter, or if you have a food allergy, I suggest substituting any of the flavored chips you find in the baking section of the grocery store. Butterscotch might be good too! Enjoy! INGREDIENTS 1 cup softened Butter (2 sticks) 2 cups light or dark brown sugar, packed into the cup 2 teaspoons Vanilla 1 teaspoon banking soda 2 large eggs 2 cups crushed potato chips (I use the regular salted ones. A large bag will give you 2 cups) 2 1/2 cups flour 1 bag of Reese's peanut butter chips (10 or 12 oz. bag DIRECTIONS
1. Preheat oven to 350 degrees and prepare your cookie sheets by lining with parchment paper or spraying with PAM. 2. Mixed the soft butter with the sugar until light and fluffy. Then add the vanilla, baking soda and eggs and mix until fully incorporated. 3. Put the potato chips in a large ziploc baggie and crush them with a rolling pin. Don't use a food processor as that will crush them too fine and you'll lose the crunch! 4. Add the potato chips and flour to the wet ingredients then stir in the peanut butter chips until the dough is completely mixed. 5. Drop by rounded teaspoonful onto prepared cookie sheet and bake for 9 to 11 minutes. Cool on cookie sheet for one minute before transferring to a wire cooling rack. Store air tight. Makes approx. 5 dozen 2" cookies. One of my favorite summer treats growing up was a trip to the Thrifty Drug Store for the 5 cent scoop of ice cream. I almost always got the Rocky Road because it was a wonderful combination of chocolate, nuts and marshmallow bits. Now that summer is here I wondered if a Rocky Road cookie might be a good substitute. I hope you enjoy this variation on the traditional chocolate cookie. Ingredients
On a recent trip to Seattle to visit my grandkids, I decided to make a vegan shortbread cookie that I knew my son (who is vegan) would enjoy. Shortbread cookies can easily be converted to Vegan by substituting the butter with a vegan-friendly butter substitute. Below is the traditional butter-rich version but feel free to try it the vegan way too! Ingredients: 1 cup unsalted butter, softened (for the Vegan version use Vegan Butter) 1/2 cup creamy peanut butter 1/2 cup sugar 1/2 cup loosely packed brown sugar 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 6 ounces dark melting chocolate (I use Wilton’s but you can buy Vegan dark chocolate in most grocery stores) 1 tablespoon Crisco shortening Directions:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In the bowl of your electric mixer, beat the butter and peanut butter until creamy and combined. Beat in the sugars on medium speed until fluffy. Add in the vanilla extract. Beat in the flour on low speed until just combined. Scoop out the dough (it will be crumbly) and form it into two logs with your hands. They should be about 2 inches in diameter and about 6 to 7 inches long. Wrap them in plastic wrap and refrigerate for 30 to 60 minutes (overnight is fine too). Remove the dough from the fridge and cut 1/4 to 1/2 inch slices off the tube. Place on the parchment. Bake for 18-20 minutes, or until just slightly golden. Let the cookies cool completely before dipping them in chocolate. To melt the chocolate for dipping, microwave it (or heat over double boiler) for 30 seconds at a time on 50% power. Stir after each time until it just melts. Once melted, stir in the shortening, which will make it slightly runny and easier to dip the cookies. Dip one edge (or one half) of each piece of shortbread and place on wax paper or parchment paper to set up. Makes about 4 dozen cookies. I recently came across a wonderful butterscotch cookie recipe that calls for melting the butterscotch chips and adding it to the cookie dough. The recipe also reminds me of a Snickerdoodle cookie and is soft and chewy with a rich butterscotch taste. I hope you love it. Stop by the salon this month and try one before they are all gone! Ingredients: 2 C butter, softened at room temperature 1 package butterscotch chips (I use Nestle) 2 C powdered sugar 1 C white granulated sugar 2 large eggs 2 tsp. vanilla 1 tsp. baking soda 1 tsp. cream of tarter (this is very important!) 1 tsp. salt 4 1/2 C flour 1/2 cup granulated sugar - reserved for rolling the cookie dough before putting on the cookie sheet Directions:
Preheat the oven to 350 degrees F. Line a baking sheets with parchment paper. Melt the butter and butterscotch chips in a microwave safe bowl for 1 minute, then stir and microwave for 30 second intervals until the chips are completely melted. Stir the mixture until all lumps are gone. When the mixture is cooled, add it to your mixing bowl with the powdered sugar, granulated sugar, eggs and vanilla mixing until complete incorporated. Add the baking soda, cream of tarter and salt to your flour and stir together. Add the dry ingredients to the sugar mixture about 1 cup at a time until all the dry ingredients are incorporated. Once the dough has been prepared, scoop 1-2 teaspoons of the dough (about the size of a walnut), roll in a ball and roll in the reserved sugar placing the cookies on a prepared cookie sheet about 2 inches apart. Flatten slightly with the palm of your hand. Bake for 9 to 11 minutes depending on your oven. Cool for about 1 minute on the pan before removing them to a cooling rack. Makes about 5 dozen cookies. For those of you who read my blog you know that my "go to" sugar cookie recipe is the White Velvet. It is perfect for cut out cookies. However, I recently came across a simple no fail soft sugar cookie recipe using a White Cake Mix. I recently made these for an Easter theme with sprinkles but I'm sure they are great plain or with some frosting. Ingredients
Instructions
For the cookies pictured above, I did not roll them out, but simply took a cookie scoop and rolled them in sprinkles and placed them on the pan to bake. They are soft, chewy and very easy! Enjoy!
|
GrammatlcGrammatlc bakes all the cookies for the clients at Split Ends Hair Studio (to visit the salon website, click the button above). She also bakes sweet treats for friends and family. Enjoy the recipes! Archives
December 2017
Categories |