Wednesday, September 28, 2011

Pumpkin filled snickerdoodles..YUMMY

adapted from: The Stirring Place

1 c. butter, softened
1 1/2 c. sugar
2 eggs 
1 tsp. vanilla
2 3/4 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon plus 4 tsp. sugar, for rolling

Preheat oven to 400 degrees.  Cream together the butter and sugar until light and fluffy.  Add the eggs and vanilla.  Combine the flour, cream of tartar, baking soda and salt and add to creamed mixture.  Chill dough for at least 30 minutes.  Roll into balls about the size of a large marble and roll in cinnamon and sugar mixture.  Bake 8-10 minutes.  

Pumpkin Cream Filling:
I used leftover cream cheese frosting that was made from butter, cream cheese, powdered sugar and vanilla.  I added to that a little brown sugar (not too much, because it is already pretty sweet), a little pumpkin pie spice and a few tablespoons of canned pumpkin.  I tasted and adjusted ingredients until it was delicious!    

Jenn's Notes:  I cut the cookie recipe in half and got 34 medium sized cookies.  I baked mine for 9 minutes.  I left some plain and I made the others into sandwiches.  The ones that I left plain were a little tuff the next day, but the ones with the cream filling were soft and chewy!  The filling must keep them soft.  The pumpkin filling is pretty soft when it is at room temperature and  squooshes out the sides when you take a bite of the sandwich.  If that bothers you, you would probably just want to spread the filling on the top of one cookie or use the filling as a dip.  Either way, snickerdoodles and pumpkin are a perfect pair!   

Friday, September 23, 2011

Owl cupcakes

Chocolate cupcakes, Oreo's split in half and recess pieces..
pinch  cupcake on top to make the ears..I love simple!

Thursday, September 22, 2011

Heaven's Dessert


  • 20 chocolate cream-filled chocolate sandwich cookies, divided
  • 2 tablespoons butter, softened
  • 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
  • 1/2 cup peanut butter
  • 1-1/2 cups confectioners' sugar, divided
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 15 miniature peanut butter cups, chopped
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate fudge pudding mix


  • Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
  • In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
  • In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
  • Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.
  • You are going to want to try this one..its what they serve in heaven!!
  • Do not eat while counting calories..

Buffalo Wings..Bat Wings

These wings are kinda sweet with a little kick.

12-16 chicken wings

Tempura Batter Ingredients:

1/4 cup flour
1/4 cup cornstarch
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. sugar
1/4 tsp. salt
1 egg
1/3 cup cold water or, club soda for a lighter batter

Mix all the dry ingredients in a bowl. Add the egg and enough water or soda to make it a thick batter. Let sit for 5 minutes. Heat a skillet with an inch of oil on med heat. Drench each wing in the tempura batter and cook each side until brown on each side. Remove from oil and place on a sheet pan covered with aluminum foil.

Buffalo Wing Sauce Ingredients:

1 1/4 cup brown sugar
1 1/2 tbsp. light corn syrup
3 tbsp. Louisiana hot sauce
1/2 tbsp. apple cider vinegar
1/4 cup water

Bring all ingredients to a simmer in a saucepan for 10 minutes. Stirring until sugar is dissolved. Pour over tempura fried wings and finish cooking in the oven at 350 degrees for 17-20 minutes. Serve with Ranch or blue cheese dressing.

Sunday, September 11, 2011

Chocolate dipped cupcakes..

Yum..Trying these for our Enrichment meeting this week..I'll let you know how it goes..Recipe Here..

Saturday, September 3, 2011

Bacon-Tomato sandwiches..perfect for all those tomatoes in the garden right now..YUMMY, YUMMY, YUMMY..


  • 4 slices Italian bread (1/2 inch thick)
  • 4 slices provolone cheese (1 ounce each)
  • 4 slices tomato
  • 4 bacon strips, cooked and halved
  • 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 2 tablespoons Italian salad dressing


  • Top two slices of bread with a slice of cheese; layer with tomato, bacon, basil and remaining cheese. Top with remaining bread. Brush dressing over outsides of sandwiches.
  • In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted. Yield: 2 servings.