Fluffy, Amazing, Pumpkin Cookies!

These cookies are so good! Even people who don't like pumpkin go crazy over them. They are so moist, and are kind of like a bread/cake. I like them with or without the frosting. I think the problem is that they taste kinda healthy. I can eat like 5 at a time and not feel guilty. That's totally awful, but they are worth the extra calories and extra hour of kickboxing to burn them off! lol! :)

The Original (with penuche frosting):

Original, Pumpkin with mini chocolate chips, and "The Works" (Mini chocolate chips & frosting)

This is my dog Harley, waiting for me to look away so he could jump and eat my cookies!

Pumpkin Cookies with Penuche (brown butter) Frosting:

• 1 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 
  
• Frosting:
• 3 tablespoons butter
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 2 cups powdered sugar

1. Preheat the oven to 350 degrees. Grease cookie sheets.
2. In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
4. In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups powdered sugar until frosting has reached desired consistency. Drizzle on cooled cookies.

*I made these without the frosting, but added mini chocolate chips, and they were really yummy!

Cowgirl Cookies

I made these cookie mixes for people for Christmas. I got the idea from Bakerella. She does the cutest things on her website. Her cake pops are the most amazing things ever! You have to check them out! Anyway, here is what my jars turned out like:

These are the finished product:

This particular batch had Christmas m&m's so it would be sort of a Christmas theme. I wanted the girls to be able to use it as decoration if they wanted, so that's why I didn't add the m&m's in the jar where they would be visible.

This is how you would arrange them in the jar:

Start with:

1 1/3 cup all purpose flour, spooned into measuring cup & leveled


1 teaspoon baking powder


1 teaspoon baking soda


1/4 teaspoon salt


1 cup cooking oats

3/4 cup m&ms


3/4 cup semi-sweet chocolate chips


1/2 cup brown sugar, packed


1/2 cup white sugar


1/3 – 1/2 cup chopped pecans, or enough to fill to the top of the jar.

*If you don't want to use nuts, just add more m&m's, or chocolate chips.

Directions:

Preheat oven to 350 degrees.

Stir dry ingredients into large bowl and add:

1/2 cup butter (almost melted)

1 slightly beaten egg

1 tsp. vanilla extract

Mix thoroughly. I used my hands to combine because the mixture was fairly dry. I also refrigerated mine for 30 minutes so mixture would stick together. Then roll into balls and bake for 10 minutes or until lightly browned.

These cookies turn out very chewy and crunchy. :)

Oreo Truffles

Oh my goodness, these things are so good! Good thing they are rich so you don't eat a dozen at a time, that would be dangerous. They are pretty easy, you just have to get used to using candy melts. I got this recipe from Bakerella, this was my first attempt at any type of truffle. The White chocolate bark was kind of a pain, but worth it in the end.

Oreo Truffles

1 package oreo cookies
1 8oz. package cream cheese (softened)
white chocolate bark, or candy melts

1. Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet, refrigerate for at least 45 minutes.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration. (Sprinkle tops with crushed oreo very quick, or it will dry and not stick to the top)
5. Once dry, refrigerate and enjoy!

*Store in airtight container for up to a week. :)

Mini Reese's Brownies

My sister Paula made these for Halloween, and they were AMAZING! They are little brownie bites with a miniature Reese's pressed into each one and then topped with peanut butter frosting! YUMMY! And they are so EASY to make :)

All you have to do is:

1. Make a brownie mix as directed on the box.

2. Line mini muffin tins with paper liner, and fill half way with brownie mixture.

3. Cook about 10 minutes, or until you stick a toothpick in it and it comes out clean.

4. Immediately after taking out of oven place a miniature Reese's into the middle of each cupcake until level with brownie.

(if the cooked brownie has expanded all the way to the top of the liner, don't worry it won't overflow! It magically stays the same height)

5. Cool, and top with frosting of your choice. :)

SO EASY!

My peanut butter frosting:

1 jar of pillsbury vanilla frosting mixed with 1/4 cup of peanut butter.

(This time I was lazy and just used the jar frosting because it was quick--but it was good with the peanut butter mixed in!)