Double Chocolate Cranberry Cookies

Ingredients:

1 3/4 Cups all-purpose flour
1/3 Cup unsweetened cocoa powder
1/2 Teaspoon baking powder
1/2 Teaspoon teaspoon
1 Cup (2 sticks) butter, softened
1 Cup granulated sugar
1/2 Cup packed brown sugar
1 Egg
1 Teaspoon Vanilla
2 Cups semisweet chocolate chips
3/4 Cup dried cranberries, chopped
1/2 Cup white chocolate chips

1. Preheat oven to 350F

2. Combine flour, cocoa, baking powder and salt in a small bowl; set aside. Beat butter, 1 cup sugar and brown sugar in large bow with electric mixer at medium speed until light and fluffy. Beat in egg and vanilla until well blended. Gradually  beat in flour mixture on low speed until blended. Stir in semisweet chips.

3. Drop dough by level 1/4 cupfuls onto greased cookie sheets, spacing 3 inches apart. Flatten dough until 2 inches in diameter with bottom of glass that has been dipped in additional sugar.

4. Bake 11 to 12 minutes. Cool on cookie sheet for 2 minutes. Transfer to wire rack.

5. Melt white chocolate. Drizzle on cooled cookies and sprinkle with cranberries.

pumpkin cream chees muffins

Pumpkin Cream Cheese Muffins

3 cups all-purpose flour

4 teaspoons pumpkin pie spice

1 teaspoon salt

2 teaspoon baking soda

4 eggs

2 cups sugar

2 cups pumpkin

1/4 cups vegetable oil

1 cup applesauce

8 ounces cream cheese

1 bag chocolate chips

1 Preheat oven to 350.
2 Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.
3 Put it in the freezer while you mix and fill the pans, up to an hour.
4 Unwrap and cut with a sharp knife so each cream cheese disk equals. About 1 tablespoon size.
5 Mix all ingredients together (except cream cheese).
6 Fill muffin tins (greased or paper cups) half full.
 7 Put cream cheese disc in the middle, pressing down.
 9. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). 10 Let cool & enjoy!

Pumpkin Pancakes

Dessert or Breakfast??

Recipe:

2 cups all-purpose flour

3/4 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons melted butter

2 tablespoons vinegar

Directions

1.In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, sugar, baking powder, baking soda, pumpkin pie spice and salt, stir into the pumpkin mixture just enough to combine.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, about 1/4 cup for each pancake. Brown on both sides and serve hot. Top with caramelized apples and fresh whipped cream.

Caramelized Apples

3 Granny Smith apples

4 tbsp. unsalted butter

2 tbsp. brown sugar, or to taste

Peel and quarter the apples, removing the cores. Slice each quarter into thin slices. In a nonstick skillet, heat the butter. When it is melted but not browned, add the apples and saute them over high heat for 2 minutes, turning them often so the cut sides brown. Sprinkle them with the sugar and continue cooking for 2 minutes more or until the sugar caramelizes and the apples are just tender. Serve at once.

Pumpkin Pie Shake

Pumpkin Pie Shake:

4 Scoops Vanilla Ice Cream

2 Slices Pumpkin Pie

1-3/4 cups milk (depending on how thick you want it)

Topping:

Whipped Cream

Pumpkin Pie Spice

Directions:

In a blender combine ice cream, pie and milk until well combined. Pour into two glasses. Top with whipped cream and sprinkle with pumpkin pie spice.
Makes two shakes.
Enjoy!

Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes:

2/3 cup (about 15) crushed oreo cookies


2 tablespoons butter, melted

1 package (8 ounces) cream cheese, softened

1 cup Libby's 100% Pure Pumpkin

3/4 cup granulated sugar

1 teaspoon pumpkin pie spice

1 1/2 teaspoon vanilla extract

2 large eggs

3/4 cup Nestlé Toll House Semi-Sweet Chocolate Morsels (optional)

Directions
1. Preheat oven to 325°F. Line 12-muffin pan with paper cups.

2. Combine cookie crumbs and butter in small bowl. Press 1 tablespoon onto bottom of each paper cup. Bake 5 minutes. Set pan aside.

3. Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Stir in Chocoate Chips. Pour into muffin cups, filling 3/4 full.
 
4. Bake for 25-30 minutes. Cool on wire rack. Serve Cold.

Chocolate Cupcakes with Strawberry Buttercream

Frosting:

3oz cream cheese, softened
1 cup butter, softened

2 (16-ounce) packages powdered sugar, sifted

1 cup finely chopped fresh strawberries

Preparation

Beat butter and cream cheese at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)

Cupcakes:

1 3/4 cups flour

1/4 cup unsweetened cocoa powder

3/4 t baking soda

1/2 t baking powder

1/2 t salt

1 1/2 sticks unsalted butter, softened

3/4 cup lightly packed brown sugar

2 large eggs

2 oz unsweetened chocolate melted

1 cup buttermilk

1. Preheat the oven to 350F Line the muffin cups with paper liners,

2. Stir together flour, cocoa powder, baking soda, baking powder, and salt. In anothr bowl with an electric mixer on high, beat the butter and sugar until light and fluffy.

3. Add the eggs one at a time beating well after each addition. Beat in the melted chocolate. Reduce the speed to low and add the flou mixture alternately with the buttermilk in batches, beinning and ending with the flour mixture and beating just until blended.

4. Fill cupcake liner two--thirds way up with batter. Bake for 15-20 minutes.

Coconut Macaroons

Coconut macaroons

Ingredients:


2 2/3 cups flakes coconut (7oz)


2/3 cup sugar


1/3 cup all-purpose flour


1/4 teaspoon salt


3 egg whites



1. Preheat oven to 325F. Lightly grease a large cookie sheet or line it with parchment paper; set aside. In a medium bowl combine coconut, sugar, flour, and salt. Stir in egg whites.

2. Drop mixture by rounded tablespoons 2 inches apart onto prepared baking sheets. Bake 20 to 25 minutes or until edges are light brown. Transfer cookies to a wire rack and let cool.