Monday, November 17, 2014
Yes I realize I've shared a lot of pumpkin with you. Get over it because I'm loving all thing pumpkin right now and the growing human making me unable to eat most things is letting me eat all the pumpkin, so it's going to keep happening. No seriously, I get it. I told Dave I was going to make pancakes this weekend and when I asked him what flavor, all he said was not pumpkin. But I digress. These cookies may be pumpkin, but they also have chocolate chips. And they are only three ingredients, so how could you not make them? The perfect after school snack, last minute treat when you're invited to a pot luck or a quick and tasty gift for that person you forgot to put on your list. These cookies are soft, full of flavor and dotted with chocolate chips. Chocolate, of course, it quite an appropriate pairing with pumpkin, so I'll never hesitate to include it.
Friday, November 14, 2014
Red velvet is definitely a holiday flavor that gets to ride the wave straight from Christmas through to Valentine's Day. It's red. It's chocolate. It's delicious. And it goes so well with winter. I'll make just about any sort of cookie for the holidays, but I always want to include festive cookies that are specific for the holidays or ones that I wouldn't necessarily make some other time of the year. Enter these red velvet white chocolate chip cookies. They clearly say holiday and they are super tasty. Soft and tender, with the perfect level of chocolate flavor, and speckled with white chocolate chips, standing in for the standard cream cheese frosting you might expect on a red velvet cupcake. I love that they are puffy and I think they are adorable with the extra white chocolate chips pressed into the tops. That's a step I normally don't take, but I'm glad I did this time--it really makes for a holiday cookie with that extra special step.
Wednesday, November 12, 2014
Ok, so get ready for more cookies. It's official--I've completed the holiday cookie baking and came in at a total of 112.5 dozen cookies, which will go out to our friends and family in the next couple of weeks, but I still have some candy that I want to make and include. This year I finished a few weeks early since we'll need the space back in the freezer so I can prep a bunch of meals for when our little guy arrives sometime next month. These were one of the first cookies I added to this year's list as an alternative sugar cookie, and I love them. They have a nice crispy outside, but are still a soft, sweet sugar cookie that definitely compliments the holidays. The trick to these cookies is a combination of butter and sour cream as well as a combination of granulated and powdered sugars. Sprinkled with some colorful red sanding sugar, I think these would be perfect for Santa, don't you think?
Monday, November 10, 2014
Ok, so maybe there's been a high proportion of pumpkin recipes lately. But can you blame me? We're well into pumpkin season and they just taste so good. Almost makes the cooler weather (and rainy crap we've been getting) seem slightly more tolerable. But these muffins--these are brunch-worthy. Like holiday brunch-worthy. Maybe Thanksgiving morning? And they're super quick to make, so you can definitely squeeze these in on the big day between the turkey and the sweet potato casserole or just before everyone else wakes up on a lazy Sunday. Dave loved the streusel topping, which really brings the pumpkin pie style to these soft, flavorful muffins. If you don't have a stone muffin pan, I'll encourage you to put it on your holiday wish list--the result is a crisp exterior edge, which is this case seems almost crustlike.
Friday, November 7, 2014
We are headed toward the holidays and the weather is a big indication of it. It's been rainy and chilly here--definitely coat weather. I'm too big (and too hot) for my coats thanks to the little bun in my oven (now I know why they call it an oven--I'm just an incubator right now!), so I've been able to get by with just hats and scarves (but still flip flops since my feet don't fit in all my shoes). And it's getting dark early now. So some comfort treats are what it's all about. And nothing says winter comfort like a sweet, spiced molasses cookie. Good thing I happened to make some. And in a snickerdoodle form, no less. I think this method really helped with the texture of this particular version of molasses cookie--after all snickerdoodles are pretty amazing anyway. They have a crisp outside and a tender inside and pair will with milk (and maybe ice cream. Or whipped cream. Or pie). Definitely a recipe worth taking the molasses spot on your holiday baking list.