Christmas sugar cookies

These were just for fun--Betty Crocker packaged sugar cookie mix (which, by the way, are delicious!) and a quick homemade sugar cookie frosting. It was fun to have a little helper :)

Merry Christmas!

Triple-Chocolate Pumpkin Pie

Apple pie and Pumpkin pie--it's always the same for Thanksgiving. Well, this year, we decided to put a spin on the classic pumpkin and add some tasty chocolate! I mean, who doesn't love chocolate? :D A great idea from my lovely sis, Tania. We found this scrumptious Martha Stewart recipe and had to try it! It was a GREAT change--definitely did not disappoint! Anyone else try anything new this Thanksgiving?

Ingredients:

For the crust: *2 cups finely ground graham cracker crumbs (about 16 crackers) *3 ounces unsalted butter, melted *1 Tbsp. granulated sugar *2 Tbsp. packed light brown sugar *1/2 tsp. coarse salt *1/2 tsp. ground cinnamon

Followed by the first layer of chocolate: *3 oz. bittersweet chocolate, finely chopped (I would use 4 next time--it would be easier to spread)

For the filling: *6 oz. semisweet chocolate, chopped *2 oz. unsalted butter, cut into small pieces *1 can solid-pack pumpkin *1 can evaporated milk *3/4 c. packed light brown sugar *3 large eggs *1 Tbsp. cornstarch *1 tsp. pure vanilla extract *1 1/2 tsp. coarse salt *3/4 tsp. ground cinnamon *3/4 tsp. ground ginger *1/4 tsp. ground nutmeg *Ground cloves

For the drizzle: *1 oz. milk chocolate, melted

Directions: 1. Make the crust: Preheat oven to 350 degrees F. Combine graham cracker crumbs, butter, sugars, salt and cinnamon in a bowl. Firmly press mixture into bottom and up sides of a DEEP, 9 1/2-inch pie dish (Key word=DEEP...mine wasn't deep enough and I couldn't use all of the filling). Bake until firm, 8-10 minutes.

2. Remove from oven, and sprinkle bittersweet chocolate over bottom on crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temp. to 325 degrees.

3. Make the filling: In a microwave safe bowl, melt semisweet chocolate and butter in 30 sec. increments, stirring after each one, until melted. Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.

4. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55-60 minutes. Let cool in pie dish on wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Pumpkin Spice Cupcakes w/ Cinnamon Cream Cheese Frosting

Guess who? You never thought you'd hear from me again, right? :) Well, I obviously have been gone for awhile, but am going to try and post more on here. I have still been baking--but it's hard to find the time to do that AND post about it with a toddler! I want to make more time for it though, so here is the latest thing I made.

We celebrated my beautiful friend, Danielle's birthday last night and I decided to make something pumpkiny, you know since it's FINALLY fall weather here! Pumpkin birthday cupcakes? AWESOME.

They turned out so good and they were really easy to make! The perfect fall treat. Please try this recipe and enjoy--you'll love it!

Ingredients for the cupcakes: *2 1/4 c. all-purpose flour *1 tsp. cinnamon *1/2 tsp. ground nutmeg *1/2 tsp. ground ginger *1/2 tsp. cloves *1/2 tsp. allspice *1/2 tsp. salt *1 Tbsp. baking powder *1/2 tsp. baking soda *1/2 c. unsalted butter, softened *1 c. white sugar *1/3 c. brown sugar *2 eggs, at room temp. *3/4 c. milk *1 c. pumpkin puree

1. Preheat oven to 375 degrees F. Line muffin tins with liners. Sift flour, cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder & baking soda together in a large bowl. Set aside. 2. Beat 1/2 c. butter and sugars with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add the eggs, one at a time, allowing each to blend into butter mixture before the next. Stir in milk and pumpkin. Stir in flour mixture just until incorporated. Pour into muffin cups. 3. Bake until golden and tops spring back, around 20 mins. Cool in pans, transfer to write rack to complete cooling.

Ingredients for frosting: *1/4 c. unsalted butter, softened *1 8. oz. pack cream cheese, softened *3 c. confectioners sugar *1 tsp. vanilla extract *1 tsp. ground cinnamon

1. Beat cream cheese and butter until smooth. Beat in powdered sugar a little at a time until incorporated. Add vanilla and cinnamon. Beat until fluffy. 2. Pipe frosting on cooled cupcakes.

My baby turned 1 on Halloween and I made Mickey Mouse cupcakes for his birthday party!

Happy Father's Day!

His Day Blue Father's Day Card

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Happy Thanksgiving!

Well, I've been quite busy with having a new baby and all :) But, I did manage to find some time to make a couple things for Thanksgiving!

Traditional Pumpkin Pie

And my oh-so-famous Apple Crisp! Hope everyone had a Happy Thanksgiving :)

Banana Oatmeal Nutmeg Scones

Fresh from the oven...mmm....smells like fall again with these babies that are tasty served warm and with/without jam on the side!

I had a banana I needed to use and found this recipe in one of my baking cookbooks. Very simple to make and they smell so so good! Ingredients: -1 large egg -1/2 c. cold buttermilk -1 2/3 c. all-purpose flour -1 1/3 c. old-fashioned oats -1/3 c. sugar -1 Tbsp. baking powder -1/2 tsp. baking soda -1/4 tsp. salt -1/4 tsp. nutmeg -1 stick plus 2 Tbsp. cold unsalted butter, cut into small pieces -1/2-1 whole banana, cut into small pieces 1. Center a rack in the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat. 2. Stir the egg and buttermilk together.

3. Whisk the flour, oats, sugar, baking powder, baking soda, salt and nutmeg together in a large bowl.

Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour.

Quickly, working with your fingertips, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-sized pieces, pieces the size of oatmeal flakes and pieces the size of everything in between--and that's just right. 4. Add the chunks of banana to the dough. Pour the egg and buttermilk mixture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don't overdo it. 5. Still in the bowl, gently knead the dough by hand 8-10 times.

Turn the dough out onto a lightly floured work surface and divide it in half. Working with one piece at a time, pat the dough into a rough circle that's about 5 inches in diameter, cut it into 6 wedges, and place on the baking sheet.

6. Bake for 12-20 minutes, or until their tops are golden and firmish. Transfer to a rack and cool for ~10 minutes before serving, or wait for the scones to cool to room temp. Enjoy!