2 Ingredient Pumpkin Cookies

I know you’re thinking that that title must be too good to be true, but believe it.  These cookies only have two ingredients and they are really good!  So soft, and very flavorful.

1 box of spice cake mix

1 (15 oz) can of solid pumpkin puree

Mix together. Drop rounded tablespoons of dough onto parchment lined baking sheets, bake for 10-12 minutes in a 350 degree preheated oven.  Allow them to cool and they can be enjoyed as is, or topped with cream cheese frosting and a sprinkle of pumpkin pie spice or cinnamon.

Enjoy!

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Sugar Cookie Bars

OMG yum!  These are amazing and so easy!  I definitely recommend them for a large party or family function because they make a ton.  They stay soft for days and can be made a day or two in advance.

SUGAR COOKIE BARS

Source:  Grin and Bake It who got it from RecipeGirl.com

COOKIES:
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract (or 1 tsp vanilla and 1 tsp almond or other flavoring)
5 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda

FROSTING:
1/2 cup butter; at room temperature
1/2 cup shortening
1 tsp vanilla extract
pinch of salt
4 cups powdered sugar (sift after measuring)
~5 Tbsp. milk
food coloring, if desired

1. Prepare bars: In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.
2. In a separate bowl whisk together flour, salt & baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (use a jelly roll pan).  The dough will be just like cookie dough- heavy & sticky- so it’s best to spray your hands or spatula with a little nonstick spray and use them to help mold the dough into the pan.  Reapply the nonstick spray as needed.
3. Bake at 375 degrees for about 15 min, until light golden brown or until a toothpick comes out clean. Cool completely before frosting.
4. Prepare frosting: In a large bowl, beat butter and shortening together until smooth and creamy. Mix in vanilla and salt. Add powdered sugar (1 cup at a time) until combined, then add milk & mix until smooth and spreading consistency. Add a few drops of color, if desired. Spread over cooled cookie, then cut into bars.

Yield: 32 bars

Tips:
*Refrigerate the bars until firm… it will be easier to get nice, clean cuts.

Peanut Butter Cookies with M&M’s

I’ve had a hard time finding the perfect peanut butter cookie in the past.  Everything I tried turned out too flat and crisp for my taste.  These cookies are quite an improvement though.  They are thick and soft and the m&m’s add the perfect amount of chocolate taste and crunchy shell.

Peanut Butter M&M Cookies

Source:  Pennies on a Platter

Yield: 2 – 3 dozen cookies

1 3/4 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter flavored shortening (or butter for a flatter cookie)
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
1 teaspoon vanilla
2 Tablespoons milk
1/2 large bag of M&M’s – about 2 cups

Preheat oven to 350˚F.  Line a baking sheet with parchment paper or Silpat.

Whisk together the flour, salt and baking soda in a medium bowl; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, sugars and peanut butter.  Stir in the egg, vanilla and milk.  Add the dry ingredients and mix until just combined.  Using a wooden spoon, carefully stir in the M&M’s.

Drop by tablespoons onto baking sheet and lightly press down with a fork to barely flatten cookies.  Bake for 10 minutes.

Grape Nuts Cookies

I had a box of grape nuts cereal that I wasn’t eating very fast in the traditional way with milk, so I found another way to use them.  The resulting cookies are very much like your typical oatmeal cookie, but extremely chewy and they have just the slightest bit of crunch from the grape nuts.

Since they have cereal in them they are one cookie that’s totally  OK to eat for breakfast, right?

Grape Nuts Cookies

source: Post Cereal

Ingredients

½ cup softened butter
½ cup firmly packed dark brown sugar
½ cup granulated sugar
3 Tbsp. honey
2 eggs
2 tsp. vanilla
1 tsp. baking soda
¼ tsp. salt
2 cups rolled oats
1 cup flour
1 cup Post Grape-Nuts cereal

Directions

Preheat oven to 350 degrees 

Beat butter and sugar in large bowl with electric mixer on medium speed until smooth. Add honey, eggs, and vanilla; mix well.

Add baking soda, salt, rolled oats, flour, and Post Grape-Nuts. Combine until just mixed.

Drop rounded tablespoonfuls of dough, 2 inches apart onto parchment lined or greased cookie sheets. Bake for 10-14 minutes or until golden brown.

Cool 2-3 minutes; remove from baking sheets. Cool completely on wire racks. Enjoy.

Once cooled, store these cookies in an airtight container at room temperature.

Yield:  about 2.5 to 3 dozen

Almond Biscotti

Having realized that I forgot to make any biscotti over the holidays, I had to remedy the situation right away by making a batch.  I kept it simple and went with a fairly plain almond biscotti.  But sometimes plain can be so, so good.

Because I’m me, I made a few changes – I omitted the egg wash and orange zest and I mixed the dough in my stand mixer instead of in the same sauce pan that the butter gets melted.  Click the link below to Bridget’s blog if you want to see the original instructions.  But I was very happy with the results.  I found the dough to be a little bit more sticky than any other biscotti I have made.  It made shaping the logs slightly difficult, but the final product was just fine.  I should also point out that I don’t like my biscotti overly brown, so I shortened each baking time by a minute or two.

Almond Biscotti

Source:  adapted from The Way The Cookie Crumbles

3¼ cups (15.6 ounces) all-purpose flour
1 tablespoon baking powder
3 large eggs
10 tablespoons (1¼ sticks) unsalted butter, melted
1/3 teaspoon salt
1½ cups (10.5 ounces) sugar
1 tablespoon vanilla extract
1 tablespoon Grand Marnier or orange liqueur
1 tablespoon orange zest – sadly I omitted this
1 cup slivered or sliced almonds

1. Heat the oven to 350 degrees.  Line a large baking sheet with parchment paper or a silicone mat.  In a medium bowl or large measuring cup, mix the flour and baking powder.

2. In a small sauce pan, heat the butter just until melted. Remove the pot from the heat and pour the butter into the bowl of a stand mixer.  Stir in the sugar and salt.  Stir in the eggs, one at time; add the extract, liqueur, and zest.  Slowly mix in the flour mixture, then the almonds.

3. Divide the dough in half.  On the prepared baking sheet, shape each half into a log 2-inches across and ¾-inch high. Brush with egg white. Bake for 30 minutes, until puffed and golden.

4. Carefully transfer the logs to a cooling rack; cool for about 30 minutes.  Leave the oven on.

5. Slice each log on the diagonal into ½-inch thick cookies.  Lay half of the cookies cut side down on the baking sheet.  Bake 11 minutes; remove the pan from the oven and, using tongs, turn each cookie over onto its other cut side.  Bake 7 minutes, until the edges are browned. Transfer to a cooling rack.  Repeat with the remaining cookies.

Chocolate Chip Pie

This is a recipe that I have known about for a couple of years and always wanted to try.  I just had to get a copy of it from my sister, which I finally did a few months ago.  For whatever reason, I kept forgetting to ask her for it.  It is a pie that her in-laws make for holidays and it sounded really good to me.  It’s basically one gigantic cookie, that is a little on the gooey side.  It’s very rich, so a small sliver is the perfect serving.
I made a few additions – salt and vanilla.  To me, it’s just not right to leave them out since the salt brings out the sweetness and the vanilla enhances the chocolate flavor.
Chocolate Chip Pie
{source:  my sister’s in-laws, adapted from Toll House}
  • INGREDIENTS:
  • 1 unbaked 9-inch deep-dish pie shell
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup butter, melted and cooled to room temp.
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped pecans
  • pinch of salt {my addition}
  • 1 tsp vanilla extract {my addition}
  • Sweetened whipped cream or ice cream – optional for serving

Directions

PREHEAT oven to 325° F.

BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter, vanilla, and salt.  Stir in morsels and nuts.  Spoon into pie shell.  Cover edges of crust with foil to prevent over browning.

BAKE for about 1 hour or a little more, until knife inserted halfway between edge and center comes out clean.  Cool on wire rack.  Serve warm with whipped cream or ice cream, if desired.

Ducky Cookies

The past few months have brought many new babies into my extended family so I had the opportunity to make a meal for two of the moms.  Along with the meals that I provided, I also took a treat in the form of cookies.  Who doesn’t love a cute cookie?

I was really excited for the chance to use royal icing again and to try to improve my decorating skills.  However, I’m still pretty new at it, so I stuck with one color.  I intended to add faces to the ducks, but they weren’t quite dry enough for the edible marker to work before I had to transport them.  Maybe next time.

I also wanted to do step-by-step instructions of how I made these, but my camera battery died.  And I also realized I have no business giving directions on something that I suck at.  Here’s what I did photograph though:

prepared work surface

cut out dough

baked and cooled cookies

decorated

I doubled this recipe for the sugar cookies.  But substituted lemon extract for the almond extract.  Honestly, I didn’t think the cookies were sweet enough so next time I’ll roll them out using powdered sugar instead of flour.  And I need to stop rolling the dough so thin!

And I used this recipe for the royal icing.

all packed up

I definitely encourage you to check out Bridget’s Blog called Bake at 350.  She is awesome at decorating cookies!!

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