pumpkin snickerdoodles

PUMPKIN SNICKERDOODLES
recipe (slightly adapted) & photo via A Bitchin' Kitchen

3 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

COATING:
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

In a medium bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper (I didn't use parchment or spray). In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough and roll into about a 1" ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.

Bake the cookies for 8-9 minutes. Remove when the centers of the cookies have set. Transfer to wire cooling racks to cool completely. Yield: About 4 dozen? (My kids kept eating them, so not exactly sure how many!)

*Update: These were really good last night, but today! Wow, super moist and chewy!

no-bake peanut butter cookies

NO-BAKE PEANUT BUTTER COOKIES

image & recipe via My Soul Is the Sky

I have been trying really hard not to bake lately...more focused on losing weight and getting back in shape! BUT, these little guys kept calling to me. So good! They remind me of my Grandma's peanut butter fudge. 

2 cups sugar
1/4 cup butter
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla
3 cups rolled oats (old-fashioned)

In large saucepan, mix sugar, butter, and milk; bring to a full, roiling boil over med heat. Boil for one minute, stirring constantly. Remove from heat and stir in peanut butter and vanilla, stirring until peanut butter is melted; stir in oats.

Working quickly, drop by spoonfuls onto waxed paper (I use aluminum foil sprayed lightly with cooking spray.). Put in the refrigerator to set (I keep mine there). Enjoy!

me want cookies!!!!

"Sometimes me think what is love, and then me think love is what last cookie is for. Me give up the last cookie for you." ~Cookie Monster

The holidays!! A perfect excuse to do some MORE baking! Love it! I keep several folders online of recipes I want to try and these are just a few from my baking (my most cherished!) archives. Since so many people go to cookie exchange parties this time of year, I thought I would post some cookie ideas. I haven't tried these yet though, so don't blame me if they aren't as tasty as they look. Happy baking everyone!

Rolo Cookies

Ginger Sandwich Cookies

Peppermint Candy Cookies

Florida Christmas Cookies

Old-Fashioned Soft Pumpkin Cookies

Homemade Oreos

Pumpkin Cookies with Caramel Frosting

SOFT & CHEWY CHOCOLATE CHIP COOKIES

I can't believe I'm sharing this recipe! These are perfect every time and are my all-time favorite chocolate chip cookie recipe. Definitely recommend going with the semi-sweet chocolate chips versus milk chocolate, and I put them directly onto the cookie sheet (no parchment paper necessary). Yummy!


SOFT & CHEWY CHOCOLATE CHIP COOKIES
photo & recipe via Martha Stewart

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.