Cookie Du Jour

This is my favorite pumpkin chocolate chip cookie recipe. Hands down. They are like little bites of heaven! I've even replaced half the butter with applesauce and they were still fantastic. Just look at that face...would she lie to you? :)

Pumpkin Chocolate Chip Cookies

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
1 cup chocolate chips (optional)

~Preheat oven to 350 degrees.
~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. Stir in chocolate chips.
~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.

*To make the cookies a little more healthy, replace 1/2 cup of the butter with 1/2 cup unsweetened applesauce and follow the rest of the directions.

Apple Swirl!

Cinnamon swirl bread is certainly impressive when you cut into a loaf, and this is probably one of the best recipes I've ever tried. Even the dough has apples in it, lending it a nicely sweet flavor.

Seeing as I don't own a bread machine...or even a stand mixer for that matter, this bread is not beyond reach for anyone! (However it did gum up my hand mixer, so be
careful and watch out for crawling dough!) The recipe states all purpose flour, but I used King Arthur bread flour, which makes perfectly wonderful bread. I've never made bread as good as when I use King Arthur flour. It's well worth seeking out.

Not only is this one of the tastiest breads I've ever eaten, it's also one of the prettiest. I loave the way that it's rolled instead of the traditional spiral. It makes two loaves--one to keep and one to give away...if you want to, that is. ;)

Cinnamon Swirl Apple Bread

5-6 cups all purpose flour
1 packet active dry yeast (1 tablespoon)
1 cup milk
4 tablespoons granulated sugar
3 tablespoons butter
3/4 teaspoon salt
2 eggs
1 cup grated apples
1 and 1/2 cups peeled and finely chopped apples
1/2 cup finely chopped walnuts or pecans, toasted(optional)
3/4 cup firmly packed brown sugar
4 teaspoons cinnamon
3 tablespoons butter, softened
1 slightly beaten egg white
1 tablespoon water
coarse sugar for sprinkling (optional)

-In a large mixing bowl combine 2 cups of the flour and the yeast. Set aside.
-In a saucepan heat the milk, sugar, butter and salt until just warm (120-130 degrees) and until butter is almost melted.
-Add milk mixture to the flour mixture along with the eggs.
-Beat with an electric mixer or stand mixer on low speed for 30 seconds, scraping sides of bowl down constantly.
-Then beat on high speed for 3 minutes. (This point may gum up your hand mixer, so be careful.)
-Stir in the grated apple, then stir in as much of the remaining flour as you can.
-Turn dough out onto a flour surface and knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes).
-Shape dough into a ball and place in a large greased bowl, turning once to grease the top.
-Cover with plastic wrap and a towel and let rise in a warm place until doubled (about 1 hour).
-Grease two 9x5 loaf pans.
-Punch dough down and divide in half. Cover and let rest for 10 minutes.
-In the meantime for the filling, mix together the chopped apples, nuts (if using), cinnamon and brown sugar. Set aside.
-Roll half the dough into a 14x9 inch rectangle. Spread with 1 and 1/2 tablespoons of the softened butter then spread with half of the apple filling.
-Beginning at the short ends roll each end up jelly-roll style meeting at the center. This should form a swirled 'U' shape. (Refer to the second picture if you're confused.)
-Place the loaf rolled side up in a prepared loaf pan and repeat the process with the second half of the dough, butter and filling.
-Cover the pans with plastic wrap and let rise until almost double in size, about 30 minutes.
-Preheat the oven to 375 degrees F.
-Stir together the egg white and the water. Brush the egg mixture over the top of each loaf, sprinkle with coarse sugar if desired.
-Bake at 375 degrees for 30 to 40 minutes or until bread sounds hollow when you tap the top. It may be necessary to lay a sheet of foil over the loaves during the last 15 minutes of baking to prevent overbrowning.
-Immediately remove loaves from pans (you may need to run around the pans with a knife to loosen) and cool on wire racks.

Small Potatoes

I wanted to make something quick, cute and easy for St. Patrick's Day. And something that wasn't green. I mean, SO obvious! :) Whilst searching through several recipes I came upon one for Irish Potatoes candy. I had all the ingredients on hand and they were no-bake so I thought well, even if they're bad I guess it's not a huge waste of time.

I was a bit skeptical that they would turn out cute or tasty, but was pleasantly surprised when they were both! I couldn't stop gushing over their cuteness. Or their teeny tiny-ness. Or their tastiness! What a fun idea!

What a great excuse to get your kids in the kitchen. This has family time written all over it.

And just in case you were wondering, no, they don't contain any actual potato.

Irish Potatoes Candy

1/4 cup softened butter (1/2 stick)
4 ounces regular cream cheese, softened (not reduced fat, low fat or whipped)
1 teaspoon vanilla extract
4 cups powdered sugar
2 and 1/2 cups sweetened flaked coconut
cinnamon

-In a large bowl cream together the butter and cream cheese until smooth.
-Add vanilla and powdered sugar.
-Beat until mixture forms a ball.
-Stir in coconut with a spoon.
-Roll the mixture in your hands to form small potato shaped candies or small balls (the less smooth you make them the more real they look!)
-Put cinnamon in a plastic bag. Add two or three "potatoes" at a time and shake until coated.
-Place finished potatoes on a cookie sheet and chill for 1 hour or until firm.
-If you prefer "dirtier potatoes" you can roll the candy in cinnamon a second time after they've chilled.
-You can also dip these in chocolate for Easter eggs. (Someone also wrote that they used Nestle Quik powder to coat their potatoes, but I haven't tried this...let me know if someone does and if they're good!)

Makes about 3-4 dozen, depending on size.

**I bought my decorative chocolate Leprachauns and coins at See's Candies.**

Apple Cider Syrup

Oh my goodness, this stuff is fabulous. I made french toast the other morning for Valentine's Day and this made it taste like heaven. It was easy and we had everything I needed to make it in the cupboard and fridge. It will make your house smell fantastic while it's reducing...like Christmas and fresh baked cinnamon rolls and cozy holidays where you're snowed in with the people you like best.

If you want to make it in advance you can just let it cool down after cooking and pour it in a jar or glass syrup dispenser, store it in the fridge and then reheat it when you want to use it. It's best when it's warm and the butter in the syrup will solidify and needs to be heated back up and stirred in.

I just had a thought. This would be amazing on ice cream...OOOooh!

Apple Cider Syrup

1 cup apple cider or apple juice
3/4 cup light brown sugar
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
2 tablespoons butter

-In a medium saucepan whisk together the apple cider or juice, the brown sugar, cloves and cinnamon.
-Bring the mixture just to a boil over medium heat, then lower the heat and simmer until thickened and reduced to about one cup, about 8 to 10 minutes.
-Stir in the butter until melted. Serve warm.

Apple Cinnamon Goodness

My apologies for not posting this coffee cake recipe sooner. I made so many things this week that it had completely slipped my mind. Ray said a few people had been asking for the recipe and that I must post STAT! :)

This particular recipe is one that is sitting in my recipe file (read: a big pile of papers that sits in a drawer in my kitchen...I really wish I was more organized) scribbled down on the back of an old Comcast bill, so I have no idea where it comes from originally, but I've made it so many times I don't even really need to look at the recipe anymore. It's been used so much it's spotted with vanilla!

This one is easy peasy to throw together that you'll be quite pleased with the wonderfully tasty results. It's a good way to use up apples that are on their last legs. You might even find yourself going out to buy apples just to make it. It's been known to happen at our house.

Apple & Sour Cream Coffee Cake

1/2 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 cups apples, diced (about 2 large apples)

For the topping
1/2 cup brown sugar
1 tablespoon cinnamon
2 tablespoons butter, cold

-Preheat oven to 350 degrees F.
-Grease a 9x13 pan or a 10 inch round springform pan.
-Cream together the butter and sugar until fluffy. Beat in eggs one at a time, then blend in vanilla.
-Mix together the flour, baking powder, baking soda and salt in a seperate bowl.
-Add the flour mixture and the sour cream alternately to the butter mixture, beginning and ending with the flour.
-Fold in the apples until evenly distributed.
-Spread batter into prepared pan.
-In a small bowl mix together the brown sugar and cinnamon.
-Cut in the cold butter until it is crumbly with a few chunks of butter remaining.
-Sprinkle over the top of the batter evenly.
-Bake for 35-40 minutes or until a cake tester comes out clean.
-Drizzle with vanilla butter glaze while warm if desired (recipe follows).
-Serve warm.

Vanilla Butter Glaze
2 tablespoons butter, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla
milk as needed

-Mix together the butter, powdered sugar and vanilla until well blended.
-Add milk as neccessary until desired consistency is reached.

Good Morning

Today is a testament to how much I not only love my husband, but all the really nice people he works with. I got up at 6am to make them cinnamon rolls as our Christmas gift to them. For those of you who have never made bread from scratch, this is a labor of love....that and a really good outlet for frustration. :) Making bread is a wonderful thing to do on a cold day, and very cathartic.

I am a huge fan of cinnamon rolls. There is nothing wrong with a cinnamon roll. I remember when Ray came to Utah for the first time I took him straight to Crossroads Mall and stopped at Cinnabon so he could taste the best cinnamon rolls ever. When that Cinnabon closed down I was very sad. So I started making this recipe to fill the void. The last time I had an actual Cinnabon was when we were stuck in Chicago on a layover to Scotland and I have to tell you a secret. I think that these might be better.

This really is a great recipe, the dough is very forgiving...and full of interesting ingredients you would never think to see in a cinnamon roll. If you've never made yeast bread before, I think it's time to put your hands to good use. It's nice to think that you're doing something that people have been doing for thousands of years. I always imagine my grandma in her kitchen making 10 loaves of bread and how satisfying it is to make things with your own two hands. My hope is that this never becomes a dying art.

Copycat Cinnabon Rolls

2 tablespoons or 2 packets dry yeast
1/2 cup warm water
1 tablespoon sugar
1 small box instant vanilla pudding mix (4 serving size)
milk (for pudding)
1/2 cup margarine, melted
2 eggs
1 teaspoon salt
6 cups flour
1 cup butter, softened
2 cups brown sugar
8 teaspoons cinnamon

Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
3 cups powdered sugar
1 tablespoon milk

-First, make the cream cheese frosting: mix all the ingredients together until smooth and set aside.
-In a small bowl combine the yeast, sugar and water, stir until dissolved and set aside.
-In a large mixing bowl make the vanilla pudding mix according to package directions.
-Add in the melted margarine, eggs and salt and mix well.
-Add in yeast mixture (which should be foamy by this point) and blend.
-Gradually add the flour. Once all the flour is in, turn out and knead on a floured surface until smooth.
-Place the dough in a large greased bowl and grease the top. Cover with plastic wrap and a towel and place in a warm area. Let rise until double.
-Punch down and let rise until double again.
-Next, roll out on a floured surface to 34x21 inches.
-Take the soft butter and spread over the entire surface.
-In a bowl mix together the cinnamon and brown sugar. Sprinkle over the top of the buttered dough.
-Roll up tightly.
-Using a piece of thread or unwaxed dental floss, cut the dough every two inches. (Do this by sliding the thread under the dough, crossing the thread over the top and pulling quickly to cut.)
-Place the rolls on a lightly gread cookie sheet 2 inches apart. Take your hand and lightly press down on each roll.
-Cover with plastic wrap and let rise. In the meantime preheat your to 350F.
-When rolls are doubled in size, bake for 15-20 minutes. Remove when they just start to turn golden. Don't overbake!
-Frost while warm with the cream cheese frosting.

Makes about 20 rolls.