Our Favorite Pumpkin Cookies

1 cup butter, room temp

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 cup canned pumpkin

1 egg

1 tsp vanilla

2 cups flour

1 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1/4 tsp salt

Glaze:

3 TBS butter

1/2 cup firmly packed dark brown sugar

1/4 cup milk

1 1/2-2 cups confectioners sugar

Preheat oven to 350 degrees.

In a large mixing bowl, cream butter and the sugar together still fluffy.

Blend in pumpkin, egg and vanilla.

In a separate bowl, stir together flour, baking soda and powder, cinnamon and salt.

Mix flour mixture into the butter/sugar mixture.

Drop tablespoonfulls 3 inches apart on lightly greased cookie sheets.

Bake the cookie for 10-12 minutes until golden around the edges.

Remove warm cookies and transfer to racks.

Let cool completely for at least one half hour, then frost with glaze.

For glaze:

In a medium sauce pan, heat butter and brown sugar over medium heat until bubbly.

Cook, stirring constantly, for one minute or until slightly thickened.

Beat in the milk.

Blend in confectioner's sugar until the glaze is smooth and spreadable.

Keep the sauce pan over the stove on the lowest possible heat to keep from hardening.

Sugar Cookie Bars

I made this for a quick dessert one evening when we had friends over and it was delicious and it's now a requested item here.  The bars taste just like a sugar cookie but is so much easier (and less messy) to make.  It could also be served with a small side of berries to garnish the top, or sprinkles.

Sugar Cookie Bars

Crust:

1 box white cake mix, dry, not prepared 8 TBS melted butter 1 egg

Topping:

8 oz cream cheese, softened 2 eggs 16 oz powdered sugar 1. Preheat oven to 350 degrees. 2. Combine cake mix, butter and egg in a bowl and beat until smooth. 3. Press dough down evenly into a 13x9 greased baking pan. 4. In a separate bowl combine cream cheese, eggs and powdered sugar and beat well. 5. Pour over crust and spread to corners. 6. Bake for about 25-30 minutes at 350.  It will look slightly under-baked-you don't want to overbake it.  The top will still have the consistency of frosting. 7. Remove and let cool and garnish as desire.

Delicious Apple Tart

This is pretty easy and fun to make and SUPER delicious.  Top it with a little vanilla ice cream.

Delicious Apple Tart

1 pie crust-I use one roll of crust from the Pillsbury pie crust in the refrigerated section 5 Granny Smith (or any) apples, peeled and sliced (a job for a kid) Mix: 1/2 cup light brown sugar 1 tsp cinnamon pinch of salt For The Crumb Topping_ 1/4 cup cold butter 1/2 cup light brown sugar 1/2 cup flour Preheat oven to 400. Spray the inside of a tart pan (or you could use a shallow pie pan) with non-stick spray. Press the crust into the pan. Put the sliced apples in the crust evenly. Sprinkle the brown sugar and cinnamon mixture on top. Mix the crumb topping ingredients together (use a fork)-it will be a coarse mixture.  Sprinkle on top of the cinnamon/apple mixture. Bake for 40-45 minutes until top is slightly browned.

Apple Fritter Bread

This is so delicious! I doubled the recipe because it looked so tasty and was glad I did so since it went fast.  Matthew requested his own loaf and then topped the slices with vanilla ice cream.  He knows how to do dessert.

 Apple Fritter Bread

 Heat oven to 350.  Coat a loaf pan with non-stick spray.

Mix together in a bowl:
1/3 cup light brown sugar
1 teaspoon ground cinnamon
Set aside.

In a different bowl combine:
Two apples, peeled, cored, chopped.
2 TBS white sugar 1 tsp cinnamon
Set aside.

In a mixer bowl combine:
1 stick of butter (1/2 cup)
2 eggs
2/3 cup white sugar
1 1/2 teaspoon of vanilla
1 1/2 cups all purpose flour
1 3/4 tsp of baking powder
1/2 cup milk

Pour half of the batter into loaf pan.  Add half of the apple mixture, and then half of the brown sugar/cinnamon mixture.  Repeat.  Lightly press apples into the cinnamon mixture and swirl through batter gently with a knife (I just made a figure 8 with the knife through the whole loaf pan once). Bake 55-60 minutes, or until toothpick comes out clean.

 To make glaze mix:
1/2 cup powdered sugar and 2 tablespoons of milk.  Wait for 15 minutes after bread comes out of oven and drizzle on top.

Our New Favorite Chocolate Chip Cookie Recipe

1 cup butter
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1/2 tsp vanilla extract
2 2/3 cups all purpose flour
1 1/4 tsp baking soda
1 tsp salt
1 pkg semi-sweet chocolate chips

In a large bowl cream together butter, sugars, eggs and vanilla.  Add dry ingredients.  Mix well.  Add chocolate chips.  I put the dough in the fridge for about 2 hours.

I wanted to make large cookies, so I used my ice cream scooper to measure and scooped dough onto parchment covered cookie sheets.  I flattened each cookie a little before baking.

Bake at 400 degrees for 8-10 minutes (keep in mind my oven is fast).  Cool before removing from sheets.

Cupcakes

A cupcake tip from my friend Melissa at 320 Sycamore:

This Wilton cupcake set is perfect for making boring cupcakes look cute.  Use the 1M tip and fill the disposable bag (that come with the kit) with your own frosting or store bought and just swirl that frosting on. It does take more frosting to decorate this way-buy two cans of store bought, or make a big batch of homemade.

Here's a great frosting recipe:

1/2 cup margarine

1/2 cup shortening

1/8 tsp salt

1 1/2 tsp vanilla

5 cups confectioners' sugar

1/4 cup milk

In a large bowl cream margarine and shortening until light and fluffy.  Add salt, vanilla  and sugar and milk and beat well.

Bread Maker Doughnuts

You can easily double this recipe but this makes the perfect amount for us...about 8 doughnuts.

1/2 cup warm milk

1/2 beaten egg

1/4 cup butter

2 cups all purpose flour

1/4 cup white sugar

1 tsp salt

1 tsp active dry yeast

8 cups vegetable oil (I used my deep fryer)

Place the milk and egg into the pan of bread maker and then add butter and dry ingredients in order listed, with yeast on top.
Select dough setting.
When cycle is finished, cut the dough into 8 pieces and form each into a disc.
Use a bottle top to punch out middle for doughnut holes.
Let the doughnuts rise on floured surface until at least doubled in size...this took hours for me, but all depends on air temperature.  And I wanted my doughnuts to be as light and airy as possible.
Heat oil in deep fryer to 350 degrees.
Gently place a few doughnuts in fryer until they float and turn golden brown, 1-2 minutes.
Remove from oil and drain on paper towels.

I placed powdered sugar in a paper bag and shook each doughnut to coat immediately.

Pumpkin Cookies

1 cup butter, room temp

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 cup canned pumpkin

1 egg

1 tsp vanilla

2 cups flour

1 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1/4 tsp salt

Glaze:

3 TBS butter

1/2 cup firmly packed dark brown sugar

1/4 cup milk

1 1/2-2 cups confectioners sugar

Preheat oven to 350 degrees.

In a large mixing bowl, cream butter and the sugar together still fluffy.

Blend in pumpkin, egg and vanilla.

In a separate bowl, stir together flour, baking soda and powder, cinnamon and salt.

Mix flour mixture into the butter/sugar mixture.

Drop tablespoonfulls 3 inches apart on lightly greased cookie sheets.

Bake the cookie for 10-12 minutes until golden around the edges.

Remove warm cookies and transfer to racks.

Let cool completely for at least one half hour, then frost with glaze.

For glaze:

In a medium sauce pan, heat butter and brown sugar over medium heat until bubbly.

Cook, stirring constantly, for one minute or until slightly thickened.

Beat in the milk.

Blend in confectioner's sugar until the glaze is smooth and spreadable.

Keep the sauce pan over the stove on the lowest possible heat to keep from hardening.

Apple Bars

This a nice easy recipe-no mixer!  The bars were gone in seconds at my house.
1 cup sifted flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 cup butter, melted
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla extract
1 cup chopped apple (any kind)

For topping:
1 TBS white sugar
1 tsp ground cinnamon

Preheat oven to 350.
Grease 9x9 inch pan.
Sift together dry flour, baking powder, salt and cinnamon. Set aside.
In a large bowl mix together melted butter, brown sugar, and 1/2 cup white sugar with a wooden spoon till smooth.
Stir in egg and vanilla.
Blend in flour mixture until just combined, then add apples.
Spread the mixture evenly in pan.
In a small cup stir together sugar and cinnamon for topping and sprinkle evenly over top.
Bake for 25 minutes in oven.  Cool in pan and cut into squares.

Great with a scoop of vanilla ice cream.

Chocolate Chip Brownies

Sometimes I get lazy and instead of making cookies out the chocolate chip dough I just press the dough into a pan and make brownies.  I found this excellent recipe that tastes a lot better than my lazy chocolate chip cookie recipe turned bars.  I don't know what makes it so different but these are terrific.

1 cup sifted all purpose flour

1/2 tsp baking powder

1/8 tsp baking soda

1/2 tsp salt

1/3 cup butter

1 cup packed brown sugar

1 egg

1 TBS vanilla extract

2/3 cup semisweet chocolate chips

Preheat oven to 350 degrees.

Mix dry ingredients together.

Melt butter.  Mix butter and brown sugar.  Add beaten egg, and vanilla and blend well.  

Add flour mixture, a little at a time, mixing well.

Spread in a square (9x9x2) pan.  Sprinkle chocolate chips on top.

Bake for 20 minutes.

Blueberry Zucchini Bread

This recipe makes 6 mini-loaves.  Perfect for sharing.
3 eggs
1 cup vegetable oil
3 teaspoons vanilla extract
2 cups white sugar
2 cups shredded zucchini
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
3 teaspoons ground cinnamon
1 pint fresh blueberries

Preheat oven to 350 degrees.  Lightly grease mini-loaf pans.
In a bowl, beat together eggs, oil, vanilla, and sugar.  Fold in the zucchini.  Beat in the flour, salt, baking powder, baking soda, and cinnamon.  Fold in blueberries and transfer to mini-loaf pans.  (They will each be pretty full.)
Bake for 40 minutes or until a knife inserted in center comes out clean.   Cool in pans.

Raspberry or Blueberry Lemon Muffins

Abbey served these for her birthday snack at school, which they have right when they get there in the morning.  I doubled the recipe. 

In our house the boys prefer blueberries, the girls raspberries.

2 cups flour

1 cup sugar

1 TBS baking powder

1/2 tsp. salt

2 eggs

1 cup half-and-half cream

1/2 cup vegetable oil

1 tsp. lemon extract

1 1/2 cups fresh or frozen blueberries or raspberries, whatever you'd prefer

In a large bowl, combine flour, sugar, baking powder and salt.

Combine the eggs, cream, oil and lemon extract: stir into dry ingedients just until moistened.

Fold in berries, carefully!

Spoon into paper lined muffin cups.

Bake at 400 for 18-20 minutes.

Yields 18 muffins.

Another Great Chocolate Chip Cookie Recipe

I found this recipe on Shawni's blog, tried it and loved it.  It makes LOTS of cookies, which for our family is essential.

3 sticks of butter

1 1/4 c. sugar

1 1/4 c. brown sugar

2 eggs

1 TBS vanilla

4 cups flour

2 tsp. baking soda

1/2 tsp. salt

As many chocolate chips as you'd like.

Throw it all together and mix it up.

Bake at 375 for about 8 minutes.

I like flat cookies so I rolled mine into balls and then smooshed them down with my hand.

Almost No Sugar Banana Muffins

1 cup all purpose flour

1 TBS baking powder

1/2 tsp baking soda

1/4 tsp salt

3 ripe mashed bananas

a little less than 1/4 cup sugar

1/4 sour cream

1 egg

1/2 tsp. vanilla extract

Preheat oven to 350 degrees. 

Mix together banana, sugar, egg and vanilla.

Stir in sour cream.

Add dry ingredients.

Scoop into muffin cups. (Makes 12.)

Bake for 15 minutes.

For best flavor, put in a ziploc bag overnight.

Easy Sticky Buns

1 loaf of frozen bread dough, thawed

3 TBS butter, melted

1/3 cup sugar

2 tsp. ground cinnamon

1/2 cup raisins-optional

1/2 cup pecans-optional

1/2 cup powdered sugar

a dash of milk

On a lightly floured surface roll out bread dough into a cookie sheet sized (14 x 10) size.  Brush with butter.  Combine sugar and cinnamon, sprinkle with pecans and raisins if desired.

Starting from a long side, roll up tightly.  Seal seams.

Slice into 12 roll; place on a greased pan. (11 x 7 x 2)

Cover and let rise until doubled, about 45 minutes.

Bake at 350 for 25-30 minutes.

Cool for 10 minutes.

Make a glaze out of milk and powdered sugar and pour over top.

Caramel Layer Cocoa Squares

I found this recipe at Stephanie's 'barefoot in the kitchen' blog.

They are SO good.

When I bring something to a party, I want to bring a sure thing, don't you?  Something you know everyone will love, something you know won't be wasted and something easy to transport and not have to keep warm.

I needed to bring an appetizer (brought my feta dip...gone in 10 minutes, didn't get a bite!) and a dessert...gone too, but I saved a whole row at home for me...which I ate for breakfast and lunch the next day just to be extra healthy.

Caramel Layer Cocoa Squares

1 14oz package of individually wrapped caramels, unwrapped

2/3 cup evaporated mik, divided

1 18oz package chocolate cake mix

3/4 cup butter, melted

1 cup semi-sweet chocolate chips

Preheat oven to 350.

In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk.

Cook over low heat, stirring contantly, until smooth; set aside.

Grease a 9x13 inch pan.

In a large bowl, stir together cake mix, butter and a little less than 1/3 cup evaporated milk by hand until dough forms.

Press half of the dough into the prepared pan, reserving the rest.

Bake for 10 minutes in the preheated oven.

Remove from the oven and sprinkle chocolate chips over the crust, pour the caramel mixture evenly over the chips.

Crumble the remaining dough (it's ok if it's clumpy!) over the caramel layer and return to oven.

Bake for an additional 15 to 18 minutes in the preheated oven.

Cool in refrigerator to set the caramel before cutting into bars.

(I cut them into tiny fudge like squares so they go a long way.)

Shortbread Slice Christmas Cookies

If you are not in the mood for cut-out cookies, (and seriously, don’t you have to be in the mood to even consider those?) I have a great standby for easy, kids-in-the-kitchen, delicious melt-in-your-mouth Christmas cookies.

And when you package them up so nicely, (thank you SO much Lelan, from Good Gravy Designs), they make easy little gifts!

Here’s what you need for Easy Shortbread Christmas Cookies:



1 cup butter, softened
3/4 cup powdered sugar
2 tsp. vanilla extract
2 cups flour
1/4 tsp. baking powder
1/8 tsp. salt
red and green sprinkles

Cream together butter, sugar and vanilla.
Add in flour, baking powder and salt.
Mix together and divide into 3 equal portions.



Roll each of those 3 portions into about an 8” roll.


Cover and refrigerate.
After cool, (about an hour), slice each roll into 15-20 slices.



Take each sliced, unbaked and press into sprinkles.


On lightly greased cookie sheet, bake at 350 degrees for approximately 10 minutes.  (Get them out before they start to brown…they will look undone!)




This recipe makes about 50 cookies...I always double it, because they go so fast.
I installed a button below to print the recipe if you'd like.

The Best Chocolate Chip Cookie Recipe Ever and I Would Know Because I've Tried Them All

Thanks, Stephanie, from Barefoot In The Kitchen ,for this recipe.
2 1/2 sticks of butter
1 1/4 DARK brown sugar
1 c granulated sugar
2 eggs
2 tsp. vanilla
Cream together.
Then add:
3 2/3 flour
2 T. corn starch
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. salt
a bag of semi sweet chips
Mix together.
Put in freezer for an hour.
But don't forget to eat the dough before it freezes. That's the best part.
Bake at 350 for about 10 minutes. Give or take.

Melt in Your Mouth Peanut Butter Cookies

Mix together in bowl:

1 cup softened butter

1 cup creamy peanut butter

2 eggs

1 cup sugar

1 cup brown sugar

2 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

1 1/2 tsp baking soda

Roll or scoop into balls, and mash down lightly in a criss cross pattern with a fork dipped in granulated sugar.

Bake for 8-10 minutes at 375.

Best Banana Bread

3 soft ripe bananas, mushed up
1 cup butter
1 cup sugar
2 eggs
1/2 tsp baking soda
1/2 salt
2 cups flour

Mix together.
Divide into 2 buttered loaf pans.
Bake at 375 for 40 minutes.

Cool and remove from pans.