More Pumpkin Sweetness

Yes, we’re at it again. Pumpkin! We just can’t get enough of it this time of year. This time we are trying Pumpkin Cookies with Cinnamon Frosting. They just scream fall. And all things fall is where we’re at right now. Pumpkin Spice Everything!!!

INGREDIENTS

2 cups butter, softened

2 cups granulated sugar

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 egg whites

2 teaspoons vanilla

15-ounce can pumpkin

4 cups unbleached flour

1 Cream Cheese Frosting Container

ground cinnamon sprinkled on top (optional)

INSTRUCTIONS

Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg. Beat until combined. Beat in the egg whites and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.

Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

Frost with cream cheese frosting and sprinkle with cinnamon.

*recipe inspired by Dear Crissy

Sweet Creeps

No need to look under the bed! Monsters have invaded the kitchen just in time for National M&M Day and Halloween!These aren’t your typical hairy, slimy ghouls. Nope! These guys are darn right pleasing and dare we say devilishly dreamy! We’re trick and treating by swapping cookie butter for the traditional peanut butter. Our Cookie Butter Monster Blondies are exactly the kind of creeps we like hanging around and creeping into our tummies! Better get me while we can because these tasty suckers won’t stick around for long!

Ingredients

  • 1/2 cup butter flavored Crisco
  • 1 cup brown sugar
  • 1/2 cup cookie butter
  • 2 egg whites
  • 1 tsp vanilla
  • 1 and 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 and 3/4 cup quick cooking oats
  • 3/4 cup dark chocolate chips
  • 1 cup M&Ms
  • 1/2 cup Heath Bits

Instructions

  1. Preheat oven to 350 F. Grease a 9 x 13 pan and set aside.
  2. In a large bowl, cream together Crisco and brown sugar. Beat in cookie butter, egg whites and vanilla.
  3. In a separate bowl, stir together flour, soda and salt. Add to large bowl and stir until combined. Add oats, chocolate chips, M&Ms, and Heath Bits.
  4. Press into greased pan. Add additional M&Ms to the top, if desired, pressing them into the dough slightly.
  5. Bake for 14 – 16 minutes or until edges are slightly brown or until toothpick inserted comes out clean. Do not over bake. Let cool a bit before slicing. Letting them cool completely is best. But its almost impossible to wait that long.

* recipe inspired by Chocolate With Grace

Eek! It’s Sweet!

Forget the tricks! Bring on the treats! While the kids are out filling their goodie bags with loads and loads of candy, we’ll be filling our bellies with Autumn Velvet Spider Cupcakes. Don’t worry we’ll share with our trick-or-treaters, just as long as we can raid their tasty loot. October 31 is a sugar overload kind-of day and we love every second of it. We hope you have a spooktacularly sweet Halloween! Autumn Velvet Spider Cupcakes

Ingredients

  • 1 box of Duncan Hines Autumn Velvet Cake Mix, plus ingredients on the back of the box
  • 1 container of cream cheese frosting
  • 1 spider cupcake kit

Directions

  1. Follow the directions on the box for making cupcakes.
  2. Frost cupcakes with cream cheese frosting when cool.
  3. Assemble spiders using cupcake kit.

Sweet Treats Not Tricks 

It’s Saturday and Halloween! Woot! Woot! Around here we’re all about treats and that’s no trick. We are digging into the Halloween candy early and making Halloween Candy Brownies to feed our Ghost Buster, Joker, Rancher, and undecided teen before they head out to over load their candy bags with more candy than we could ever need. But you know what that means…more candy for more candy brownies! Happy Halloween! 

Halloween Candy Brownies

  
   
Bake a box of brownies according to the directions on the back of the box. Allow brownies to cool. Place Halloween candy on top of brownies. Slice and treat! 

Mummy’s Sweets 

Be-gauze October 31st nears we are unraveling a treat even a Mummy would approve. Unveil some Mummified Sugar Cookies and your little goblins are sure to wrap you with sweet Halloween hugs!

Mummified Sugar Cookies

  
Ingredients

1 1⁄4 cups sugar

1 cup Butter Flavor Crisco

2 eggs

1⁄4 cup regular pancake maple syrup

1 tablespoon vanilla extract

3 cups flour, plus

4 tablespoons all-purpose flour, divided

3⁄4 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 tub of buttercream frosting

I package of M&Ms

Directions

Heat oven to 375.

Place sheets of foil on countertop for cooling cookies. Combine sugar and butter flavor crisco in large bowl. Beat at medium speed of electric mixer until well blended.

Add eggs, syrup, and vanilla. Beat until well blended and fluffy.

Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters.

Refrigerate at least 1 hour.

Spread 1 T of flour onto large sheet of waxed paper. Place one-fourth of dough on floured paper. Flatten slightly with hands.

Drop spoonfuls of dough onto ungreased baking sheet. Place 2 inches apart.

Bake at 375 for 5-9 minutes, depending on the size of your cookies. 

Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to cooling rack to cool completely. Decorate with buttercream frosting in a zigzag motion to create the look of a mummy. Add M&Ms for eyes. Reveal to all your ghouls.

*recipe adapted from Food

Borrowed Sweets

Ever heard the phrase, “Too much of a good thing is not a good thing at all,”? Well take applies to our sweet cheat this Saturday….sort of. After trick or treating last night we have mounds and mounds of candy. If your kids are like ours’ they prefer the super sweet fruity types of candy. We, on the other hand, LOVE the chocolate. Good thing they won’t notice us “borrowing” their chocolatey goodies to make Candy Bar Brownies. Brownies mix+ candy bars + Saturday + sisters = the best post Halloween treat ever!

photo (20)

Candy Bar Brownies

Ingredients

  • 1  box of brownie mix plus ingredients on the back of the box
  • Halloween candy

Directions

Make brownies according to directions on the back of the box. Once cooled put your “borrowed” Halloween candy on top of the brownies and enjoy with your little ghosts and goblins!

Spooktacularly Sweet

Halloween is one of our most favorite times of the year. Why, you ask? Sweet treats galore, we answer! This Saturday we are baking up a treat with a little trick. It’s a simple one, but  guaranteed to give you the EEK factor. Spider Infested Chocolate Chip Cookies are the perfect snack to feed all of your hungry little ghosts and goblins.

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Spider Infested Chocolate Chip Cookies

 

 Ingredients

3/4 cup Butter Flavored Crisco Stick
1 1/4 cups brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 cup semi-sweet chocolate chips
1 cup dark chocolate chips
Preheat oven to 350 degrees.

Directions

In a large mixing bowl, cream together Crisco, brown sugar, milk, and vanilla using an electric mixer. Beat in egg until well combined.

Sift flour, salt, and baking soda together into a separate mixing bowl. With mixer on low speed, carefully add flour mixture 1/4 cup at a time until a soft dough forms. Add 1/2 cup of both kinds ofchocolate chips, stirring by hand.

Drop rounded teaspoonfuls of dough 3 inches apart onto an ungreased baking sheet.

Place some of the reserved chocolate chips on top of each cookie just to be sure you have chips with which you can make your spiders.
Remember to keep about 1/2 cup of the dark chocolate chips for the spiders.
Bake for 8 to 10 minutes. Cool 2 minutes on baking sheet after removing from oven, and transfer to a wire rack to allow cookies to cool completely.
Place 1/2 cup dark chocolate chips in a small microwave safe bowl. Heat for 20 seconds, stir, then for 15 seconds, stir. Allow the chocolate to sit for 1 minute, then stir again. If you need to, heat it for 10 more seconds, then repeat until melted. Pour into a squeeze-it mold painter bottle fitted with a #2 round pastry tip, or a disposable pastry bag or zip top bag with the tip snipped off.
Pipe on spider heads and legs around some of the larger chocolate chips. Allow to dry.
*Recipe adapted from Hungry Happening
*Chocolate chip cookie recipe adapted from Crisco Ultimate Chocolate Chip Cookie Recipe