Pumpkin Donut Cookies

Title sounds weird, right? That’s because it is. I took a donut recipe but baked them in a cookie pan instead then drizzled them with sugar. The ones I took to work were dipped in butter then rolled in a mixture of cinnamon and sugar. They were a hit both ways. I had people from other departments I’d never seen before or even talked to wandering into the office for a treat.

This recipe is adapted from Sweetened With Honey

Ingredients:

1 3/4 cups All Purpose Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons of pumpkin pie spice
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

Mix the pumpkin, milk, oil, eggs, and brown sugar in your stand mixer (or handheld) until the mixture is well combined and most of the sugar is dissolved. In a separate bowl, sift all of your dry ingredients together then turn your mixer to the “stir” setting and slowly add your dry ingredients until mixed together then pour either into a donut pan or like me, a cookie pan. Bake for 15 minutes or until the donuts are cooked through.

Coating:
1/2 cup melted butter
1 cup sugar
2 teaspoons cinnamon

Mix the sugar and cinnamon together in a bowl and keep separate from your butter. While your donuts are still warm, dip your donuts in the melted butter then dip the donut into the cinnamon-sugar mixture. Serve warm and enjoy!

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Soft Baked Chocolate Chip Cookies

This cookie is thick and fluffy yet dense and chewy, loaded full of chocolate and all you need is one!  I will warn you, this cookie takes longer to bake than your normal chocolate chip cookie but it’ll be worth it.  The reason for this is because you use a regular ice cream scoop versus a teaspoon or a small cookie scoop to create a substantial cookie.  If you follow this recipe verbatim, make sure you freeze the dough overnight.  It will prevent the cookie from spreading.  Just a little tip, if you don’t know…if the recipe calls for softened butter, make sure your other ingredients are as well.  For instance, this calls for softened butter so you want to make sure that the eggs are room temperature as well and if you store your sugars in the refrigerator, make sure that you let them come up to room temp as well.  Otherwise your dough will get clumpy!

Ingredients:

1 stick of butter softened

3/4 cup light brown sugar

1/4 cup granulated sugar

2 eggs room temperature

3 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

As much chocolate chips as you like!

As I mentioned above, you should freeze your dough overnight or at least refrigerate for a few hours.  This dough is very soft and sticky when it’s ready so your cookies will spread if you attempt to bake them right out of your mixing bowl.

In your mixer bowl, cream the butter and both sugars until it is fluffy.  Add your eggs and vanilla then beat until well combined and whipped, almost like buttercream icing.  Next add in your cornstarch, baking soda, and salt, giving each time to mix well before adding the other.  Once they are combined, add in your flour in 1/2 cup increments to ensure that it is well mixed then stir in your chocolate chips.

I scooped this onto a parchment lined cookie sheet then covered with plastic wrap and put the entire cookie sheet into the deep freezer for a full 24 hours.

For frozen dough:

Preheat the oven to 350 degrees and once it reaches that temperature, put your frozen cookie dough onto a parchment or silpat lined cookie sheet.  Bake for 20 minutes or until the cookie is starting to brown.  Turn your oven off and let the cookies continue to bake in the oven for 10 minutes.  Once your timer goes off, immediately remove from the cookie sheet and cool on a wire rack for another 10 minutes.

Enjoy!

soft baked chocolate chip cookie

Peanut Butter Double Chocolate Cookies

I wasn’t planning on baking today.  My plan was to get Suga Booga from daycare, stop at the pharmacy, and come home to relax because I was exhausted but…this happened. Peanut butter cookies with chocolate chips and topped with chocolate sauce so I figured that I should blog about it because that’s what good bloggers do, right?  Right?!

Peanut butter is an absolute food group in our house and it’s all That Guy’s fault.  When I was pregnant with Suga Booga, I told him that some doctors recommend/believe pregnant women should avoid foods that are potential allergens, like peanut butter.  He gave me the craziest, most wild-eyed look I’d ever seen then said, “If this baby is allergic to peanut butter then she must be the mailman’s kid.”  I looked at him and laughed.  The person that delivered our mail at the time was a woman in her mid-forties and her back up was a man in his 60’s.  Needless to say, she’s his and peanut butter continues to be enjoyed in our home.

Here’s a disclaimer for this and future recipes:  I am not your mother nor am I Chef Ramsay (even though I lurve him).  I don’t have strict rules about ingredients and measurements.  I go by how I feel and what I know but I will try to give more accurate measurements for you all.  That said, please ad lib and make this your own…just link a sista.  Deal?  Good.

For Cookies:

1 cup peanut butter (our family fave Jif)

1 stick of butter (softened, not melted)

1 1/2 cups of flour

1 egg

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 teaspoon baking powder

1/2 teaspoon vanilla extract

few dashes of salt (like 1/8 a teaspoon or so)

About a 1/2 cup of chocolate chips

Preheat your oven to 375 degrees

Mix your peanut butter with your softened butter until well blended and creamy.  Add the granulated and brown sugars to the bowl followed by the egg and vanilla extract.  Mix until all the ingredients are blended then add your dry ingredients slowly until the dough starts to crumble then add your chocolate chips.  Once everything is mixed, you will roll the dough into balls and place them a couple of inches apart on a cookie sheet.  (I line mine with parchment–no sticking, even baking, and easy clean up!)

Once they are all rolled out, take the back of a spoon and create a little dip in the cookies for two reason–to flatten the bottom of your cookie and to create a cavern to hold the chocolate sauce.

Bake for 15 minutes then remove from the oven, recreate the cavern with the back of the spoon then let the cookies cool on the cookie sheet for an additional 15 minutes, while you make the chocolate sauce.

For sauce:

1/3 cup cocoa powder

Powdered Sugar (to taste)

1 teaspoon vanilla extract

Water for thinning

Add your powdered sugar to start, probably about 1/4 cup to begin followed by the vanilla then the cocoa powder with a little water to thin.  Turn your burner between the 4 and 6 (because there are no odd numbers on the stove) and stir with a whisk until it is your desired consistency.  Pour over your cooled cookies, focusing on the cute little cavern you created then let the chocolate set…if you can wait…then enjoy with a glass of milk or vanilla ice cream or alone because sometimes cookies need me time…

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