Showing posts with label holidays. Show all posts
Easy Pumpkin Cookies/Muffins
Thursday, October 28, 2010
1 box spice cake mix, 1 (small) can of pumpkin
Mix ingredients with mixer. drop by tbsp. on baking sheet or in mini muffin pan.
350 degrees for 10-12 mins may be longer for mini muffins (baked mine for 15-16 minutes today).
350 degrees for 10-12 mins may be longer for mini muffins (baked mine for 15-16 minutes today).
I got this from a friend of mine, Melony Henry. It is very good and easy!
JACK FROST
Saturday, November 15, 2008
1 part Peppermint Schnapps
1 part Cream
1 part Hot Chocolate
Top with whipped cream if desired.
Pumpkin chocolate chip cookies
Tuesday, November 11, 2008
1 box spice cake mix, 1 (small) can of pumpkin, 1 pkg chocolate chips
Mix first two ingredients with mixer. Add chocolate chips, drop by tbsp. on baking sheet.
350 degrees for 10-12 mins
I got this from a friend of mine, Melony Henry. It is very good and easy!
Sugar and Spice Cookies
Wednesday, November 5, 2008
- Total Time : 35 minutes
- Prep Time : 20 minutes
- Cook Time : 15 minutes
- Servings : Makes 3 1/2 dozen (42) cookies
ingredients
Ingredients for Classic Sugar Cookies :- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup butter, softened (1 stick)
- 1 large egg
- 2 teaspoons vanilla extract
plus:
- 4 teaspoons ground cinnamon, divided
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup dark brown sugar
- 1 large egg
- 2 teaspoons powdered sugar for dusting
- 1 cup dried cranberries, optional
directions
step 1Place the baking rack in the center of the oven and preheat it to 350 degrees F.
step 2In a medium bowl, sift together (or stir with a whisk to combine) 2 teaspoons cinnamon and all the ginger, nutmeg and cloves, flour, baking powder and salt. Set aside.
step 3In a large bowl, add the granulated and brown sugar and butter. With an electric mixer on medium speed, beat together the sugar and butter until the mixture is fluffy, about 2 to 3 minutes, scraping down the sides of the bowl with a rubber spatula when necessary. The mixture should resemble coarse, moist sand.
step 4Add the 2 eggs and the vanilla extract to the sugar and butter mixture from step 3. With the mixer on low speed, beat to combine until the mixture is smooth, about 1 minute. Scrape down the sides of the bowl.
step 5Add the dry ingredients from step 2 to the wet ingredients and beat with the electric mixer on low speed until the mixture is just combined, about 1 minute. Do not overbeat. Stir in the dried cranberries, if desired, with a spoon or spatula. The raw cookie dough, wrapped in Saran™ Premium Wrap, can be frozen for up to 1 month or refrigerated for up to 1 week.
step 6Drop rounded tablespoons of cookie dough 3 inches apart onto an ungreased cookie sheet. Bake 12 to 15 minutes, until the edges of the cookies just begin to turn very light brown. If you are baking two cookie sheets at the same time, switch the top and bottom sheets halfway through baking.
step 7Remove the cookie sheets from the oven and let them rest for 1 minute on a cooling rack. Using a flat spatula, transfer the cookies to the cooling rack to cool completely before storing them.
step 8Lightly sprinkle or dust the cookies with powdered sugar and the remaining 2 teaspoons of cinnamon.
chef's notes
To enhance flavor and create even better texture, try vacuum sealing your cookie dough and letting it rest for 24 to 36 hours.The baked cookies can be stored in a large Ziploc® Brand Snap 'n Seal Container at room temperature for up to a week, or placed in a Ziploc® Brand Freezer Bag and frozen for up to 1 month.
