Wednesday, November 25, 2009

Oh Snap!

Hey all, I thought I would post a nice fall transitioning into Christmas cookie. This is a Ginger Snap but kicked up a notch. These cookies are the perfect combination of soft and chewy cookie with a sweet sugar crunch and creamy center. Be sure to become a follower so you can keep up on all my new posts. Also please leave comments about the things you see or questions you may have. Have a great Thanksgiving!!

Here are a few tips to help your cookies turn out amazing!
Once you make your cooke dough, use a small ice cream scoop to scoop the dough into balls. Then all of your cookies will be about the same shape and size. This makes it easy to match them up in the end when you put the frosting in the middle. Also, I just put the sugar on top of the the cookie so it won't stick to the pan.

Here is how they looked before they were cooked. All about the same shape and size with sanding sugar on top.

Once they have cooled fill them with your favorite cream cheese frosting. These cookies are soft, so it is easier to put filling in the middle with a pastry bag. I used a star tip for some detail, but you can just as easily cut of the end of a ziploc bag. Top them off with another cookie and your ready to eat!
Ginger Snap Cookies!
1 Cup Brown Sugar
3/4 Cup Vegetable Oil
1/4 Cup Molasses
1 Egg
2 Cups Flour
2 tsp. Baking Soda
1/4 tsp. Salt
1 tsp. Cinnamon
1 tsp. Ginger
1/2 tsp. Allspice
1/2 Cup sugar for decoration (I use sanding sugar, can be found at craft stores)
Preheat oven to 375 degrees. In large bowl combine all ingredients until dough is combined and not really sticky. Scoop dough into balls and dip the tops in the sugar. Place on a greased baking sheet and bake for 5-7 minutes. Edges will look firm and starting to brown. The center will still be soft. Cool on a towel or wire rack. Fill the center with your favorite cream cheese frosting and top with another cookie.

Friday, November 20, 2009

Tuesday, November 17, 2009

No Crust No Fuss!

Hey all if you love pumpkin pie and the flavor of yellow cake this recipe is for you! Don't mess with trying to make the perfect pie crust this thanksgiving, use this recipe instead. It is fast and delicious. I love it straight from the oven with whip cream or ice cream. Enjoy!

Pumkin Crunch Cake
3 Eggs
1 Large (29 oz) Can Pumpkin
1 Can (12 oz) Evaporated Milk
3 tsp. Pumpkin Pie Spice
1 Cup Sugar
1/2 tsp. Salt
1 Yellow Cake Mix
1 Stick Butter
Mix together all ingredients except cake mix and butter. Pour into a greased 9x13 pan. Melt butter and mix with cake mix. Sprinkle cake and butter mixture over the top of the pumpkin mixture. Bake at 350 degrees for 40-50 minutes or until middle is set. Serve warm with whip cream or ice cream.

Tuesday, November 10, 2009

No Crock, Just amazing cake!

Hey all! So I tried this slow cooker chocolate pudding cake this weekend and it was to die for! This recipe comes from the Goose Berry Patch Christmas 2009 magazine and believe me, you want to see the rest of the recipes. This was the perfect mix between a chewy brownie and a moist cake. It made a ton, made my house smell amazing, was easy to throw together and I didn't have to think about it again until I was ready to devour it. One option I would add is to change up the chocolate chips. Mint chocolate chips or peanut butter chips would be amazing. Just top it with whip cream or a favorite ice cream and your are set. Give it a try and tell me what you think!

Crock Pot Pudding Cake
18.25 oz Chocolate cake mix
3.9 oz instant chocolate pudding mix
2 Cups sour cream
4 Eggs
1 Cup water
3/4 Cup Oil
1/4 tsp. Salt
2 Cups chocolate chips

Beat together all ingredients until well combined. Pour into crock pot sprayed with non stick spray. Cover and cook on low for 5 hours or until toothpick comes out with moist crumbs. Serves 10-12.

Saturday, November 7, 2009

Cupcake crazy!

Hey all! Sorry there were not any extra posts this week. I was busy making 400 cupcakes for a wedding today. Here is a peek at what they ordered.
Vanilla cupcakes with a pink vanilla butter cream and white chocolate heart topper.

Carrot cake cupcakes with a cream cheese frosting and orange and white marbled chocolate topper.

Strawberry cupcakes with citrus almond frosting and pink chocolate rosettes.

Chocolate cupcakes with mint frosting and striped chocolate toppers

Lastly a lemon cupcake topped with lemon buttercream and simple but beautiful pearlized sprinkles.