Pumpkin Cookies *Best Ever!*

PUMPKIN COOKIES

*best ever!*

1 cup butter, room temperature 
1/2 cup sugar 
1/2 cup firmly packed brown sugar 
1 cup canned pumpkin 
1 egg 
1 teaspoon vanilla extract 
2 cups flour 
1 teaspoon baking soda 
1 teaspoon baking powder 
2 teaspoons cinnamon 
1/4 teaspoon salt 
Penuche Glaze 
3 tablespoons butter 
1/2 cup firmly packed dark brown sugar 
1/4 cup milk 
1 1/2-2 cups confectioners' sugar 

•  Preheat oven to 350 degrees. 
• Have ready some ungreased baking sheets.
•  In a large mixing bowl, cream butter and the sugars together until light and fluffy. Blend in pumpkin, egg and vanilla extract. 
• In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt. Mix flour mixture into butter-sugar mixture.
• Drop tablespoonfuls 3 inches apart on ungreased baking sheets. Bake the cookies for 10-12 minutes until golden around the edges. Remove warm cookies and transfer to racks. Let cool completely for a least one half hour, then frost with glaze. 
• For Glaze:. In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. (Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.)

recipe directly from Food.com

Wild Blackberry Bread

Oh yes, you read that right. I was given the pleasure to visit a friend's property and pick all the wild blackberries that I wanted. So at the end, I ended up with a little over 6 pounds. And I just L.O.V.E. it!

WILD BLACKBERRY BREAD

1-1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/8 teaspoon ground cinnamon
1-1/2 cups fresh blackberries
1 cup sugar
1/2 cup milk
1/3 cup butter, melted
2 large eggs
1 teaspoon lemon zest
2 tablespoons lemon juice

• 
  
• Preheat oven to 350 degrees F.
• In a medium bowl, whisk together flour, salt, baking powder and cinnamon. Gently toss in the blackberries.
• In a different medium bowl, combine sugar and next 5 ingredients and mix until all combined.
• Add the sugar mixture to the blackberry mixture and gently stir until evenly blended.
• Pour into a greased loaf pan (8.5"x 4.5"/ normal sized) and bake for 1 hour and 10 minutes, or until toothpick inserted comes out clean.
• Cool on wire rack for 10 minutes still in the loaf pan, then remove it from the pan and let cool for about an hour.
• Drizzle icing (recipe below) over top. Slice and serve!

Icing:

In a wire mesh, crush blackberries through the strainer to get the juice without the seeds. You only need about 2 tablespoons of juice, so about 1 cup of blackberries should do the trick. In a small bowl, put about 1/4 cup powdered sugar. Little at a time, add the blackberry juice until its a the right consistency to drizzle over the bread. 

Waffle Cup Delights

This is a simple treat for everyone! You can do SO MANY different things with it--so have FUN with it!

WAFFLE CUP TREATS

Waffle Cups
Vanilla instant pudding
Fresh Fruit
Powdered sugar

Make the pudding and let it set for just a min, then fill up the cups.  Let it set a few minutes more and top with the fresh fruit. Sprinkle a little powdered sugar on top and whooola! These were a big hit in our house!

I would love to hear what combinations you would put together!

Apple Pastry

Its Apple-picking season, so what does that mean? A LOT of apple recipes! Yaahoo! Here's my first one..I've made it several times over just a matter of days, and discovered the best way to make it. Oh, did I mention that its EASY? No? Ok...ITS EASY!

APPLE PASTRY

3 apples, peeled, cored and thinly sliced
3 tablespoons sugar
1-1/2 teaspoon cinnamon
2 cans of Pillsbury roll-out pastry sheet
3 tablespoons powdered sugar
1/2 teaspoon vanilla
1 teaspoon milk
1 egg

Toss the apples with the sugar and cinnamon in a large bowl. Set aside.

Roll out the pastry sheets, one on top of the other, on a lightly floured surface. Lightly use a rolling pin to make them a little bit bigger, staying in the same rectangle shape. Remove it from the counter and place on a large jelly-roll pan.

Place apples in the middle, mounding them up pretty high. Cut the sides and follow instructions here:

I found this on Pinterest!

Make an egg wash mixture: whisk egg and 1/4 cup of water together. Lightly brush over the top of the pastry. Lightly sprinkle a little more granulated sugar over top.

Bake in an oven at 350 degrees F for 45-50 minutes, or until the top is lightly browned.

Let cool for about 20 minutes. Mix together the powdered sugar, vanilla and milk and drizzle over the top.

This is wonderful served just like this, or make it even BETTER with a scoop of ice-cream! Enjoy!

We sure did!

This recipe is easy to multiply! And you might want to--our disappeared (the first time) in 5 minutes, and in 3 minutes the second time! =D

W/W & Daring Bakers Challenge: Fresh Frasiers

WORDLESS WEDNESDAY

Just another tea-party picture

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Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

FRESH FRASIERS

Click HERE for the full printable recipe.

  

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