Pumpkin Black and White Cookies
components adapted from Martha Stewart’s Cookies, Smitten Kitchen, and Joy the Baker
2 3/4 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp kosher salt
1 1/2 tsp cinnamon
1 1/4 tsp ground ginger
3/4 tsp nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups light brown sugar, packed
2 large eggs, room temperature
1 1/2 cups pumpkin puree
3/4 cup evaporated milk
1 tsp vanilla
2 cups confectioners sugar
1/2 tsp vanilla
1 tbsp light corn syrup
2 tbsp hot water
4 oz semisweet chocolate, chopped
3 tbsp unsalted butter
1 tbsp light corn syrup
1/4 tsp cinnamon
preheat oven to 375. line a few baking sheets with parchment paper.
in a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together. in a bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. beat in the eggs until combined. with the mixer on low, add the pumpkin, evaporated milk, and vanilla and beat until well blended, about 2 minutes. keep the mixer on low and add the dry ingredients. beat until just combined.
transfer the batter to a pastry bag fitted with a round tip and pipe 2 inch rounds onto the prepared baking sheet, leaving about 1 1/2 inches between them. bake for 12 minutes, or until the tops of the cookies spring back when lightly pressed. let cool on wire racks.
for the vanilla glaze: whisk all ingredients in a bowl until smooth. with a small offset spatula or a knife, spread vanilla glaze on one half of every cookie. let dry a bit while you make chocolate glaze.
for the chocolate glaze: melt the chocolate and butter together in a double boiler (or you can use a microwave). whisk in the corn syrup and cinnamon until it’s glossy and smooth. frost the other halves of the cookies with the chocolate glaze and set them out for the glazes to firm up a bit.
they keep well covered at room temperature or in the fridge for a few days.
|Somehow I imagined that my daughter and I would be baking peanut butter cookies for her Girl Scout Troop Meeting, but the days get away from us and I ended up baking them, which really is such a therapy for me. I really love to bake, I feel like all is well with my world. Plus, I know that when we are having snow blizzards in a couple months, we will be having lots of mother/daughter bake -a – thons going on!|
Peanut Butter cookies are one of my favorite cookies. One reason is that they are very easy to make, the other reason is that I always have all of the ingredients on hand. My family loves PB & J and PB & Fluff sandwiches. Have you ever seen an exploded PB & Fluff sandwich? Don’t leave it in your locker all day! I have used Natural peanut butter to make these wonderful cookies. Peanut butter cookies are instantly recognized for their crisscross pattern . I used crunchy peanut butter for these cookies, but you can use smooth peanut butter if that is what you prefer. P.S. In case yo were wondering, the Girl Scouts loved them!
Peanut Butter Cookies
1/2 cup butter
1/2 cup brown sugar (firmly packed)
1/2 cup sugar
1 cup peanut butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 1/2 cups flour
1.Mix butter and sugars together using a hand mixer or Kitchen Aid. Add in all remaining ingredients and mix until combined.
2.Roll the dough into small 1 inch balls and place on cookie sheet. Squish to about 1/4 inch thick using a fork, making a crisscross pattern.
3.Bake for 10 minutes at 375 degrees. Let cool on baking sheet for 2-3 minutes, transfer to a cooling rack. Makes 3 dozen cookies.
Inspired from The Joy Of Cooking Cookbook
|My gal pal and one of my favorite foodie’s and Chef, Frankie Poe Harvey from The Elegant Gourmet, has asked me to be featured on her incredible blog. I am thrilled and honored that she has asked little ol’ me. Not only is Frankie a talented and incredible Chef and TV celebrity, but she has a huge heart. When I was suffering from terrible migraines, Frankie would send me sweet supportive notes and then she sent me an incredible care package with grits, I was so touched by my dear friend, nothing says, ” I hope you feel better” better than food. I have been blogging for a little over 11 months.
I really can’t believe that a year has flown by. I have been cooking and baking since I could reach the kitchen counter, maybe earlier helping my Mom, Grandma’s and Great Grandma’s in the kitchen. My family is from the south and food and cooking is a really big deal. We would talk about what we were going to make and everyone would have a say in the matter and what would go with each dish and who was coming for dinner. It was like that every day.
Everyone had their specialty. I had my vegetarian phase and everyone went along with it as I created dishes and used all of my family members as guinea pigs, some delicious, some tasted like wood chips, but no one ever complained, every one was so supportive of every one’s creations. I was so inspired one day when I read a fellow blogger describing her pain because of a tragic event that had occurred in her life, her husband had a heart attack at a very young age.
I was heart broken reading her post. I cried and cried. She described how her husband just loved Peanut Butter Pie. Suddenly, hundreds of fellow bloggers started sending photos and notes of their rendition of Peanut Butter Pies for Mikey with a sweet note and story. I get chocked up even now thinking about it. I wanted to be a part of this amazing group of food bloggers. I was welcomed with love and support unlike anything I had ever seen before. I was overwhelmed. I was blogging about something that I absolutely love and I was supported by thousands. I never would have met Frankie Poe Harvey had it not been for my food blog.
I love simple and delicious home made food with no fuss. I really have a difficult time saying no to sweets and potatoes, I really may have to go to Potatoes Anonymous. My game day staple would be anything chicken or pasta. Nothing says love like a gorgeous bowl of pasta or pie or chocolate chip cookies.
I do have one kitchen quirk, my kitchen must be clean before I can bake or cook. I just can’t concentrate in a messy kitchen. I love growing Basil, Oregano, Tarragon and Mint and Tomatoes. I can not grow a sunflower to save my life, I grow hundreds of flowers in my garden, but this one stumps me, WHY?? I can’t live without my Kitchen Aid, I am in love with it, Especially when Baking!! Yes, I have used my Kitchen Aid for one of my favorite recipes: The Best Chocolate Chip Cookie.
This really is the Best Chocolate Chip Cookie. It is so important to use very good quality chocolate chips. I have been making chocolate chip cookies for over 40 years, now I understand why kids are so crazy about cookie dough ice cream, one taste of this cookie dough and I could hear angels singing. Taking a bite into a warm chocolate chip cookie is the ultimate dessert for me, warm chocolate chips, vanilla, pecans and brown sugar perfection! I made a double batch to bring to Cape Cod for eight delightful Girl Scouts, let me tell you, these cookies were a smashing hit!!
|In a separate bowl,sift flour with baking soda and salt, gradually blend dry mixture into creamed mixture.|
|I didn’t photograph it here, but I used a Silpat, makes a light golden brown cookie, you won’t have to worry about burning edges.|
The Best Chocolate Chip Cookies
4 dozen cookies
Best Chocolate Chip Cookie
This recipe is adapted from GHIRADELLI CHOCOLATE CHIP COOKIE RECIPE…
FREE! TO GET MOORE OR LESS COOKING RECIPES DELIVERED TO YOUR EMAIL, CLICK HERE:SUBSCRIBE TO MOORE OR LESS COOKING FOOD BLOG BY EMAIL
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IF YOU THINK THIS SOUNDS YUMMY, I’D SURE ♥ IT IF YOU’D CLICK TO PIN IT, TWEET IT, GOOGLE + IT, STUMBLE IT, OR SHARE IT ON FACEBOOK TO HELP SPREAD THE WORD – THANKS! NETTIE <3
|The Great Food Blogger Cookie Swap|
|All of my favorite cookie bar ingredients, Oatmeal crust, caramel, chocolate, roasted almond slivers, marshmallows…..YES!!|
|This is what the picture looks like in the magazine- oh please let my cookie bars turn out like these!|
|My beautiful bouquets from my loving friends and paper whites about to pop! Merry Christmas 2011! Love, Nettie This post has been linked up to some of my favorite blogs!!
When I think of Christmas, I think of going to the Murphy’s home on Christmas day and eating Kris’ amazing shortbread cookies. They disappear very quickly so you have to act fast! They are absolutely my favorite cookie ever! I asked Kris for her recipe and she was so kind to share it with me. You know how when someone bakes something for you it tastes better than when you make it yourself, well when I baked these cookies, I kept imagining Kris in her kitchen baking. When I took my first bite of the cookie, tears came to my eyes….yes! I got it! Kris’ shortbread cookies! My dream come true!
|Cut into bars. Don’t worry if they don’t look perfect when you cut them, they will bake just perfectly!|
- 2 sticks Land O Lakes salted butter
- 2 and ¼ cups flour
- 6 tablespoons of white granular sugar
- Let the butter soften in a bowl to room temp – not runny.
- Mix the dry ingredients with a fork and a knife.
- Keep “cutting” and cutting until you have pea sized balls and then use your hands gently to form it together in a big mass.
- Don’t play with it too much.
- Flour your working surface and lay it out on top. Roll it with a well floured rolling pin, or just flatten it with your hands to about ¾ inch high.
- Cut into 1” x2” pieces and lift them onto an ungreased cookie sheet with a spatula.
- Prick with a fork three or four times.
- Bake in a 325 oven until they start to brown up ( it will happen faster on the bottom, but a little brown is better than undercooked) watch them closely and use your nose!
- Lift them off with a spatula and let them cool on a hard surface.
|The cookie dough spreads out a bit. Bake for 9 minutes. Let cool for 5 min then transfer to a cooling rack.|
|Show us your back Miss Cookie- gorgeous! These cookies are excellent, even if you are a fan of dark chocolate like me! Kids love them right out of the oven for that ooey- gooey chocolate yumminess.|
- 2 1/4 cups Flour
- 1/3 cups Hershey’s Baking Cocoa
- 1/3 cup Decaffeinated Espresso ground ( I used Jone’s Coffee Roasters)
- 1 teaspoon baking soda
- 1 cup salted butter ( 2 sticks room temperature)
- 3/4 cups sugar
- 2/3 cups brown sugar ( packed)
- 1 teaspoon vanilla
- 2 large eggs
- 1 cup White Morsels Chocolate chips
- 1/3 cup Bittersweet chocolate chips
- 2 ounces 60% Bittersweet Chocolate Baking Bar ( chopped)
- 1/4 cup pecans ( chopped)
- Preheat oven to 350 degrees.
- In a small bowl mix flour, cocoa, espresso and baking soda. Set aside. In a large bowl or kitchen aid bowl, cream together butter, both sugars, and vanilla. Add one egg at a time until fully blended. On low speed add flour mixture. Add chocolates and nuts.
- Using a teaspoon place a heaping spoonful on an ungreased baking sheet or one covered with a Silpat. Bake for 9 minutes. Let cool for 5 minutes, then transfer to a cooling rack.Makes 4 dozen.
This post has been linked up to these wonderful blogs:
|In a saucepan, add sugar, milk, butter and vanilla.|
|Bring to a rolling boil and let boil for 1 minute.|
|In a separate bowl, combine Oats and Cocoa Powder.|
|Add coconut and peanut Butter, stir it up Lil’ Darlin, stir it up.|
|Stir it up, I think I need to link the song here….|