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Santa Is Coming To Town

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Let your imagination go!

 

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Loaded Mint & Macadamia Nut Red Velvet Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-3dozen
 
Ingredients
  • 1½ cups Self Rising Flour
  • ¼ cup Cocoa Powder
  • ½ cup Salted Butter, Softened
  • ¾ cup Granulated Sugar
  • ¼ cup Brown Sugar, Packed
  • 1 Egg, Room Temp
  • 1 Tbs heavy Whipping Cream (you can use milk also)
  • 2 tsp vanilla extract
  • 1½ Tbs Red Food Coloring
  • 1 cup Andes Peppermint Chips
  • 1 Cup macadamia Nuts
Instructions
  1. Combine flour & cocoa powder in medium bowl and set aside.
  2. In stand mixer cream butter, about 1 minute.
  3. Add in sugars and mix until well combined.
  4. Beat in egg, heavy whip, and vanilla until combined.
  5. Add in food coloring and mix until all color has been incorporated.
  6. Mix in dry ingredients on low, batter will be very thick.
  7. Add in mint chips and nuts, on low until well combined.
  8. Cover and refrigerate 30min to 1hr.
  9. Pre-heat oven to 350.
  10. Scoop and roll cookies in hands.
  11. Bake 10-12 minutes.
  12. Enjoy!

 

Pumpkin Top Cookies

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The smell of pumpkin is in the air! Well at least in my house. I love that fall rolls around and all of a sudden you see everything from pumpkin lattes, muffins, donuts & cookies to pumpkin pancakes, casseroles & soups! Its so much fun experimenting with pumpkin, its also a lot of fun to carve a pumpkin.

My kids love Halloween and carving pumpkins so earlier this year we thought it would be a great idea to grow our own pumpkins! The kids were super excited, so we got the soil ready, planted the seeds and watched them grow. We also grew a few other veggies & herbs. Well the funny thing about Tennessee is that most of the time you don’t have a fenced in yard, at least we don’t, which means whatever animals are out there are free to roam your land…for example…DEER. One morning my son went out to check on his pumpkin plants, which by the way were growing extremely well, all of a sudden I hear “mom! my pumpkins have been eatin’!” followed by a few tears. So I of course run outside to see what had happened. Low and behold the plants were chopped down to nothing. I felt so bad for him and said we can try growing them again, but he was soooo upset!

Later that day I went out to check on some of our other veggies and noticed both of our tomato plants and all the blueberries had been eatin’! I’m talkin’ full on gone! Those mangy deers! Needless to say, out of everything we planted, the only things left standing are the peppers and herbs…sad story but completely true!

I guess we will be buying pumpkins this year haha!

Now that I’ve bored you to death with that, I am here to tell you about a fun little treat! Perfect for the fall, halloween, kids, or just to eat! I’ve taken my Pumpkin Spice “Muffies” and made them to look like cute like cute little pumpkin tops.

Pumpkin Top Cookie

Now you will see that some of these I left more rustic looking and some I have colored the cookie dough orange to look more like a pumpkin. You can do one or the other, or both like I have, to each their own!

Pumpkin Top Cookie

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Traditional Chocolate Chip Cookies

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This was my very first recipe that I put together myself. I know what you are thinking….”boring!” Well one of my favorite baked goods are chocolate chip cookies! So yes, these would definitely have to be my first recipe!

Chocolate Chip Cookies

I honestly could just eat the dough, I mean who doesn’t love cookie dough? Plus my husband is a true fan of these, he won’t even let me test a different way of making them…

Chocolate Chip Cookies

They may not look like much , but they are sure to be eaten’ up at whatever event you bake them for!

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Chocolate Mocha Crackle Cookies

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Chocolate Crinkle Cookie

Let me start by saying, I can’t believe I have never made these because they are so dang good!! The crisp layer on top and chewy inside…yum!

I’ve baked almost everyday this week. Trying new recipes and creating some fun combos. These cookies are a traditional Christmas cookie that I will definitely be making every year!

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Peanutbutter Sandwich Cookies Dipped in Chocolate

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Let me first start off by saying that I STILL can’t find Amaranth! I may have to drive into Nashville to get it. So for now I think I’ll choose another ingredient that you guys commented with! Once i find amaranth I will do a post with it. I made these cookies a few weeks back and they were a hit!! They were for a contest, but I thought I would share them with you!

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Peanutbutter Sandwich Cookies Dipped in Chocolate
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 Sandwich Cookies
 
Ingredients
  • Cookies-
  • ½c butter softened
  • ¾c brown sugar packed
  • ¼c granulated sugar
  • 1 lg egg
  • ¾c creamy peanut-butter
  • 1tsp vanilla
  • ½tsp baking soda
  • 1½c flour
  • Toffee-
  • 1c sugar
  • 1c butter
  • ¼c water
  • Filling-
  • 1 stick butter softened
  • 2c powdered sugar(or more depending on consistency)
  • ½c chopped toffee
  • 1tsp vanilla
  • Chocolate Dipping-
  • ½ bag Chocolate Melts
Instructions
  1. Start first by making the toffee. In a small sauce pan bring to boil sugar, butter and water. Reduce to medium heat, stirring constantly, and cook for 15min or until a nice golden color. Place wax paper in a small pan and pour toffee. Place in refrigerator until hardened.
  2. Once hardened, chop into small pieces. You can also just buy toffee pieces if you don't wan to make it.
  3. In small bowl whisk together flour and baking soda. Set aside. Cream butter and sugars in large bowl. Add egg, vanilla and peanut butter. With spoon stir in flour mixture and don't over mix.
  4. Chill dough for 30min or longer.
  5. Preheat oven to 350.
  6. Once dough is chilled roll into small balls and bake about 8 min or until they start to crack. Do not over bake. Take off pan as soon as you can and let fully cool.
  7. For filling-
  8. Cream butter and powdered sugar, add vanilla. Keep adding powdered sugar until desired consistency. Stir in toffee.
  9. To assemble-
  10. Fill pastry bag with large open tip with filling. Take 2 peanut butter cookies and make a decent sized dollop of filling on one underside of cookie. Place other underside of cookie on top. Do this until all are finished. Place in refrigerator for about 10 min.
  11. Melt chocolate melts in microwave in 30second increments. Be careful to not over cook. Take cookies out of fridge and dip half way into chocolate. Let cool and harden on wax paper(about10min or so) and enjoy!!!

 

 

 

Pumpkin Spice “Muffies”

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I bet you are wondering “What the heck is a Muffie?” Well I am about to tell you!

The smell of cinnamon, spices, and pumpkin filled my house yesterday. I got asked to bake some goodies for a women’s event and I was so excited when they said they wanted Fall type desserts! Yay! I created a Pumpkin Spice cookie and they turned out more like a muffin top. They were delicious! So fluffy and light, Mmmmm Mmmm!

So here’s the recipe…

Pumpkin Spice “Muffies”

1/2C butter, softened

3/4C brown sugar, packed

1/4C granulated sugar

1 large egg

3/4C canned pumpkin

1tsp vanilla

1 1/2C all-purpose flour

1/2tsp baking soda

1tsp allspice

1tsp cinnamon

Pumpkin

Pre-heat oven to 350. In bowl of a stand mixer cream together butter and sugars. Add egg, pumpkin, and vanilla. Mix well. In a medium sized bowl whisk together flour, baking soda, allspice, and cinnamon. Add dry mixture to wet and stir until combine, don’t over mix. Refrigerate for 30 min or more. After that take out dough and roll into 1in balls and roll in granulated sugar. Place on cookie sheet and bake for 8-10 min or until they crack. They may not seem done but they are! Enjoy!

Pumpkin Cookie

Two fun facts about yesterday…..

My wonderful sister-in-law Emily came over and took these awesome pictures of my stuff! If you haven’t already you should check out her blog http://jonyandemily.com. She’s an amazing cook and makes such beautiful plates of food! She’s also real artsy-fartsy which makes her page even cooler!

Second fun fact….I had this really cute little helper yesterday!

ann

King Arthur Flour Contest//and//Snickerdoodle Cookies

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Can I just say it is not easy to bake with a 2yr old….and on top of that her 5yr old brother who stayed home from school today…OYE! But, I got the job done!

Today I used http://joythebaker.com‘s recipe for Apple Pie Biscuits using http://www.kingarthurflour.com‘s Self Rising Flour for their #bakingbootcamp contest! This was so easy and yummy! You can find the recipe on her website along with details of the contest. I believe it ends within the next week or so.

I got asked to bake for a friends community group and thought this would be perfect! She said there are going to be kids there as well which is where the Snickerdoodles come into play!

Here’s a pic of the yummy biscuits…

Apple Biscuits

The contest is to win a year supply of King Arthur Flour and some awesome Kitchen gadgets! Sooo I’m crossing my fingers on this one! I will let you all know how this pans out.

Now on to the Snickerdoodles..

These are always such a great cookie to have and I thought they would be perfect for the kids at my friends group, I mean who doesn’t like cinnamon and sugar?

//Snickerdoodle Cookies//

1C butter, softened

1C granulated sugar

1/4 C brown sugar, packed

1 large egg

2tsp vanilla

3C flour

2 1/2tsp baking powder

2 1/2tsp cinnamon

1/2tsp salt

Rolling Sugar

1/4C granulated sugar

1tsp cinnamon

Baking Instructions

Pre-heat oven to 350. Line with parchment paper or grease a baking sheet. Mix together rolling sugar and set aside.

Cream together butter and sugars until nice and fluffy. Add in egg and vanilla and mix well. In separate bowl mix together dry ingredients; flour, baking powder, cinnamon, and salt. Add dry ingredients to wet slowly, mix well. Form 1in balls and fully cover in rolling sugar. Place in center of oven and bake for 8-10 minutes. Should look slightly golden but may not seem done, don’t worry they firm up while they rest. Enjoy!

Snickerdoodle