Cinnamon Chip Pumpkin Cookies

I love the fall season. Not that we really get a "fall" here in Texas, but I just love the weather. It's finally nice enough to go outside and do things. During the summer you have to stick to water related activities because it's just too darn hot. Right now it's great, I've been eating my lunches outside and spending more time on the patio in the evenings. Anything to keep me occupied so I don't have to do housework, that's me. My poor husband, but it's not like he didn't know what he was getting into. He was fully aware he wasn't marrying a housekeeper or a cook. Luckily I married both...I know...I'm a lucky girl.

Are you ready for some yummy fall spiced cookies?

It's like autumn exploded in your mouth.

These are pretty quick and easy for a scratch recipe. Doesn't take too long to mix them up all in one bowl. This is my new favorite pumpkin recipe. They'd be great with coffee in the morning or just a little snack. For me they're dinner. My eating habits are so horrible when the other half is out of town. I'm like a kid trying to get my hands on all the junk food possible. But this isn't junk food...it has pumpkin in it...which is a fruit...therefore it's healthy.  Like my logic?

Cinnamon Chip Pumpkin Cookies

Ingredients:
1/2 cup (1 stick) butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 large egg
1 cup canned pumpkin
1 tsp vanilla extract
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 cup cinnamon chips

Directions:
1.  Preheat oven to 350 degrees and line a large baking sheet with parchment paper.

2.  In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl, using a hand mixer) cream together butter and both sugars, until light and fluffy about two minutes.

3.  Beat in the egg, pumpkin, and vanilla extract, about another minute.

4.  With the mixer off add the flour, baking powder, baking soda, salt, and pumpkin pie spice to the bowl. Then start on low to stir the ingredients together and then speed the mixer up and beat until combined, then stir in cinnamon chips.

5.  Drop tablespoons of the batter onto the cookie sheet and bake in preheated oven for 12-16 minutes. (mine were perfect at 14 mins) Transfer cookies to wire rack to cool completely.

While cookies are cooling, make cinnamon glaze.

For the glaze
Ingredients:
2 cups powdered sugar
2 tsp cinnamon
4 tbsp whole milk

Directions:
1.  Whisk ingredients together until smooth and spoon glaze over cookies.

Makes 3 dozen cookies.

Pantry Brownies

I have been in a pre-vacation coma. I haven't even gone grocery shopping. Can you believe I'm out of ice? It's just frozen water, in case you didn't know, and I don't even have that! So of course I am out of a lot of my baking staples, but that's what makes it fun right, what can I throw together that tastes delicious? That is why I call these pantry brownies because these aren't your ordinary brownie ingredients...ok so they're pretty ordinary just not the normal amount...so I just threw everything in there. We have only 1 egg, no granulated sugar, and only 3 tablespoons of butter, so I had to improvise. I thought I might as well throw all the other little odds and ends in there that have been sitting around while I'm at it. So feel free to throw in whatever you have and substitute what you need to.

Pantry Brownies

Ingredients:
1 cup brown sugar
3 tbsp butter, melted and cooled
1/4 cup coconut oil
1 egg
1 tsp vanilla extract
1/4 cup milk
1/2 cup cocoa powder
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup white chocolate chips
1/2 cup toffee bits
1/2 cup caramel bits

Directions:
1.   Preheat oven to 350 degrees and grease an 8x8 baking tin.

2.   In the bowl of a stand mixer, fitted with a paddle attachment or in a large bowl using a hand mixer cream together brown sugar, butter, and coconut oil.

3.  Then mix in the egg, vanilla, and milk.

4.   Stir in cocoa powder until smooth.

5.  Then add flour, baking powder, and salt and mix until incorporated.

6.  Stir in what ever mix-ins you are using, for these I used white chocolate chips, toffee bits, and caramel bits.

7.   Pour batter into the prepared baking tin and bake in preheated oven for 25-35 minutes. Let cool slightly on wire rack before slicing.

Pineapple Mango Cobbler

Yay for Labor Day Weekend!! I reeeeally needed a break from work. I'm in business banking and work with the public. Anyone that works with the public knows that it can nearly drive a person crazy after a while. It can be great but can also be stressful if you let it. You definitely learn so much about people and the way we all react to each other. There are some genuinely nice people out there and then there are some that are just...not. I know all you guys are the nice ones so you deserve a little something sweet.

I've got a quick and easy one for you for the end of summer. I am so happy for September to come along for so many reasons. The relentless heat will start to ease up a little, and hopefully a cold snap will roll through so we can start wearing some comfy fall fashions. The yummy fall flavors like pumpkin and spices are right around the corner, and what I am even more stoked about, the other half and I are going on our fall vacation.

I. Can't. Wait.

Let's get to the cobbler, shall we? It's somewhat reminiscent of a pineapple upside down cake. This little summery cobbler is full of juicy, sweet, tropical fruit and it is blended nicely with pillows of browned butter, brown sugar cakey goodness. I like to eat it warm with a little vanilla ice cream on top.

Pineapple Mango Cobbler

Ingredients:
6 tbsp butter, browned
1 cup flour
1/2 cup almond flour
3/4 cup + 4 tbsp brown sugar
1 tbsp baking powder
1/4 tsp salt
1 tbsp vanilla extract
1/2 cup milk
1 cup diced fresh mango
1 cup diced fresh pineapple

Directions:
1.  Preheat oven at 350 degrees.

2.  Place the butter into a small sauce pan and brown over medium low heat, about 10 minutes. When the butter reaches an amber color reserve 2 tablespoons and pour the rest into a 2.5 quart baking dish and sprinkle 2 tablespoons of brown sugar over that.

3.  Place flour, almond flour, 3/4 cup brown sugar, baking powder, salt, vanilla, and milk in the bowl of a stand mixer or in a large bowl using a hand mixer, and mix on medium high speed until smooth.

4.  Spoon the batter into the baking dish over the butter and brown sugar and sprinkle the mango and pineapple on top of the batter, then drizzle the reserved 2 tablespoons of browned butter and sprinkle 2 more tablespoons of brown sugar on top of that.

5.  Bake in the preheated oven for 50 minutes to an hour.

Gooey Snickerdoodle Peaches and Cream Bars *Vegan*

Goodbye summer...at least for all the kiddos that is. Time to go back to school and time for crappy traffic in the morning again. Seriously do parents not work in the summer or what? I don't understand how the traffic situation changes so drastically when school starts. I thought most schools were in their own little neighborhood/suburb, why are the highways jam packed? This is the age old question. Traffic aside not only am I going to miss the less crowded roads but I'm going to miss all the summer flavors. I love the fresh berries, bright citrus, love watermelon, and the peaches. I heart peaches. I've been craving a sweet gooey bar for weeks now and the other half just happened to bring home some peaches from the farmers market the other day. It was destiny...peaches and cream bars had to happen.

Gooey Snickerdoodle Peaches and Cream Bars *Vegan*

Ingredients:
3/4 cup maple sugar (I found this at Trader Joe’s but have also seen it at our regular grocery store. If you use regular granulated sugar use 1 cup measurement)
1/4 cup virgin coconut oil
1/4 cup maple syrup
1/4 cup almond milk
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 fresh peach, sliced
1/4 cup pecans
1 tbsp sugar
1/2 tsp cinnamon
1/2 cup sweetened condensed coconut milk (Recipe below)

Directions:
1. Preheat oven to 350 degrees and line an 8x8 baking pan with foil.

2. In the bowl of a stand mixer, fitted with a paddle attachment cream together maple sugar, coconut oil, and maple syrup, then stir in the almond milk and vanilla.

3. Then add to the bowl the flour, baking soda, and salt and mix until combined.

4. Reserve about a 1/2 cup (a good handful) of the dough and set aside, then press the rest of the dough into the foil lined baking tin.

5. Arrange sliced peaches all over the top of the dough, sprinkle the pecans over them, and then drizzle the sweetened condensed coconut milk all over the top, then crumble pieces of the reserved dough and dot the top of the bars with it.

6. In a small bowl or dish mix together sugar and cinnamon and sprinkle that over the top of the bars.

7. Bake in 350 degree oven for 20 to 25 minutes. The top will start to brown slightly. (Mine baked for 23 minutes)

Sweetened Condensed Coconut Milk

Ingredients:
1 (13.5 oz) can unsweetened coconut milk
1/2 cup sugar

Directions:
1. Pour can in heavy sauce pan and stir in sugar. Turn burner onto medium until it starts to bubble around the sides, then turn down to med low.

2. Set the timer for 1 hour and stir frequently to avoid burning. I stirred about every 10 minutes or so. You want to it to be thicker and reduced by about half. Let cool completely.

You can do this ahead of time and store covered in the refrigerator.

Vegan Chocolate Chip Cookies

So the other half has been on a plant based diet recently. He really wanted to improve his health, and truth be told his best friends recent brush with cancer has totally changed his outlook on how he treats his own body. I'm all for living longer and living the life that we do have healthier so I decided to join him. There are actually amazingly delicious vegan recipes out there that we have tried and you really don't miss the meat or cheese. Don't get me wrong, we're not doing this because of the ethical reasons (i.e. animals are gross, or they are treated badly) so I am not going to kid anyone by saying I'm never eating meat again, but it isn't going to be as often and when I do I'm going to make smarter decisions about it. Anyone think I'm crazy yet? I can tell you I had a big concern about dessert though. I mean it's only obvs that I love butter and sugar ridden goodness, so would vegan desserts really stand up to what I'm used to. Well...the answer was...yes! Case in point these delicious vegan chocolate chip cookies. Now this recipe is not my own. I wanted to try it out before I start experimenting on my own...but these cookies are pretty amazing. I found them on the Vegan Housewives site and I'm so glad I did. Even if you aren't vegan you should give them a try. They are chewy and rich with a very slight hint of coconut. Yummy!

Vegan Chocolate Chip Cookies

Ingredients:
1/2 cup coconut oil
1 cup brown sugar
1/4 cup almond milk
1 tablespoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegan chocolate chips

Directions:

1.  Pre-heat oven to 350 degrees

2.  Cream together the liquid coconut oil & brown sugar, then add the milk alternative & vanilla.

3.  In a separate bowl mix the flour, baking soda, baking powder and salt.

4.  Combine the wet & dry ingredients, then fold in the chocolate morsels & any other mix-ins of your choosing.

5.  Roll into Tbsp sized balls & place them on an ungreased cookie sheet, then flatten them out a bit with your palm.

6.  Bake for 7-10 minutes.

Reprinted from the Vegan Housewives

Glazed Strawberry Lemon Cake

It's summer and I've been craving bright, fresh, crisp flavors. Citrus and berries always remind me of warm days. What do you have planned for your summer? One new project I would like to tackle this summer is a garden. My grandmother always kept a garden when I was growing up and always had fresh fruit and vegetables around. I'd love to have one just like hers someday but I'm going to have to start on a smaller scale. The other half and I have been going to the farmer's market so regularly that it would be great to have a few staples just outside, ripe for the picking. Tomatoes here, basil there, and maybe even some onions, it would be great. One summer thing I can never seem to prepare for is swimsuit season. Yuck! I think I would like to get rid of that along with Valentine's Day. I think they are both designed to make you feel inadequate and disappointed. So hopefully the fruit and vegetables would aid in preparing for that. Are you getting what I'm saying people? This cake has fruit in it...therefore it is helping you...at least that is what I tell myself. Be good to yourself and make this cake.

Glazed Strawberry Lemon Cake

Cake

Ingredients:

2 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

2 cups sugar

1 cup (2 sticks) butter, room temperature

Zest and juice of 1 lemon

2 eggs, room temperature

1 (8oz) container sour cream, room temperature

1 tbsp Lorann Professional Kitchen - Lemon Bakery Emulsion (I use Lorann Bakery Emulsions, which I love, but any lemon extract would work here also)

3/4 cup strawberry puree

Directions:

1. First quarter a pint of strawberries and puree them in a food processor.

2. Preheat oven to 350 degrees F and prepare bundt pan. (You can grease and flour your bundt pan, but I have been using Bak-klene ZT which I got at Williams-Sonoma. The best no-stick bakery spray I have ever used. Helps save your bakeware because it doesn’t leave a sticky residue.)

3. In a medium bowl whisk together flour, baking soda, and salt. Set aside.

4. I the bowl of a stand mixer, fitted with a paddle attachment, cream together butter, sugar, and lemon zest. Add eggs one at a time, beating after each one until incorporated. Mix in Lorann Lemon Emulsion and sour cream.

5. Add flour mixture a little at a time until flour is combined. (I did it in three batches)

6. Stir in strawberry puree.

7. Pour batter into prepared pan and bake for 45-55 minutes. Until a cake tester or a toothpick comes out clean. Let cool in pan for 10 minutes before turning out on cooling rack to cool completely.

Glaze

Ingredients:

2 cups powdered sugar

2 tbsp strawberry puree

1 tbsp + 2 tsp lemon juice

Directions:

1. Combine all ingredients into a medium bowl and whisk until smooth.

2. Drizzle glaze over cooled cake.

Doughnut Pudding with a Whiskey Ice Cream Sauce

I am living out of boxes right now and it stinks...but...we're moving...YAY!...so it's worth it! We're moving to a new place and we're finally getting more space. The kitchen is so much bigger and brighter and I can't wait to get in there and make a mess. There is no better way to realize you may have hoarding tendencies than having to pack up all your crap. So because the other half is awesome and packed up all the kitchen stuff I have been forced to eat out more often and that includes breakfast. I was craving a doughnut and I felt if I get a doughnut for myself I should bring enough for the rest of the class so I got enough for the office. Too much in fact...but don't worry...no wasting sweets here.

Don't know what to do with those left over doughnuts from work this morning? Don't throw them away, save them and make some doughnut pudding, it's like bread pudding made with doughnuts instead. So much prettier too..especially if you include some sprinkle topped ones and jelly filled...so colorful.

Just take some old doughnuts.

Tear them up

Then pour a sweet custard over them...bake...and voila...Doughnut Pudding!

Better than bread

Doughnut Pudding with Whiskey Ice Cream Sauce

Ingredients:
6 day old doughnuts, torn into chunks
1 1/2 cups milk
3 eggs
1/2 stick butter, melted
1 tsp vanilla
1/3 sugar
1/2 cup pecans, chopped

Directions:
1.  Preheat oven to 350 degrees and grease a 13x9 baking dish.

2.  Place torn doughnuts in a greased 13x9 baking dish and sprinkle chopped pecans over the top.

3.  In a medium bowl whisk together eggs, milk,vanilla, sugar, and melted butter that has cooled.

4.  Pour the wet mixture over the doughnuts and let soak in about 10 minutes.

5.  Bake for 35-40 minutes.

6.  For the whiskey ice cream sauce just melt 1 cup of your favorite vanilla ice cream with a tbsp of whiskey and you're all set.