Pumpkin Pie Cookies - Cookie Craze Countdown

Welcome to Day 4 of my Cookie Crazy Countdown!

Today, I'm sharing a recipe that people just adored, pumpkin pie cookies! I posted these when I first started this blog, but I thought I'd give them a re-shoot and a re-bake so I could enjoy them again and share them with you. 

This recipe is so easy. Just a few simple ingredients like sugar cookie mix, cream cheese, some pumpkin, and other staple items. Mix it up, press it in a pan, bake, and you're ready to go. I love recipes like this because they are quick to make and don't require chilling the dough before baking. Sometimes us humans just don't have time for that!

Pumpkin Pie Cookies

Ingredients:

Cookie Base & Topping - 

1 pouch (1 lb 1.5 oz) Betty Crocker Sugar Cookie Mix

1/4 C cold butter

4 oz cold cream cheese

Filling - 

4 oz cream cheese, softened 

2 tbsp sugar

3 tbsp canned pumpkin

2 tsp flour

1/4 tsp cinnamon

Directions:

1. Heat oven to 350F. Grease two cupcake pans and set aside. 

2. In a medium bowl, cut the cold butter and cold cream cheese into the cookie mix until crumbly. Reserve one cup for the topping. Press two tablespoons of the mixture into each pan, which will make approximately 18 cookie bases. 

3. In a small bowl, beat the cream cheese until smooth. Add the sugar, canned pumpkin, flour, and cinnamon until fully incorporated. Place a spoonful of the filling into each cupcake cavity. Sprinkle the remaining cookie mixture on top of each cookie and baked for 18-20 minutes until the edges are golden brown. Let the cookies cool completely before removing them from the cupcake pan. 

Paleo Gingersnaps - Cookie Craze Countdown

Day 3 of the Cookie Craze Countdown and I've got something for you healthier folks. My significant other has been on a Paleo diet for many moons. So in order for him to eat desserts, I have to come up with something that has no gluten, dairy, or processed sugar in it. Sounds difficult, huh?

His favorite cookie happens to be gingersnaps, and lo and behold, I was able to whip up a batch of Paleo Gingersnaps and I even topped it with some chocolate drizzle.

These cookies don't have the snap that I've experience in, say, Nabisco Gingersnaps, but they have the same flavor and, for a Paleo cookie, are pretty good.

Paleo Gingersnap Cookies with Chocolate Drizzle

Ingredients:
2 C almond flour
1/4 tsp salt, kosher or sea salt
1/4 tsp baking soda
1 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
1/3 C honey or syrup
4 tbsp melted coconut oil
Coconut sugar - optional

For the chocolate drizzle - 
4 1/2 tbsp cocoa powder
2 tbsp melted coconut oil
2 tbsp agave nectar

Directions:
1. Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside.

2. In a bowl, whisk together flour, salt, baking soda, cinnamon, ginger, and cloves. In a smaller bowl, mix together the honey and coconut oil. Add the wet into the dry and mix until combined.

3. Scoop the dough into balls and place 2" apart on the cookie sheet. Sprinkle with coconut sugar if desired. Bake for 10 minutes. Let cool completely on the cookie sheet before transferring to a wire rack.

4. Mix all the ingredients for the chocolate drizzle in a bowl. Drizzle over the gingersnaps. Most likely the chocolate will not set until you keep the cookies in the freezer.

Chocolate Peppermint Crunch Cookies - Cookie Craze Countdown

Welcome to the 2nd day of my cookie craze countdown!

Today is a special recipe, because I used this recipe for the Great Food Blogger Cookie Swap!

If you haven't heard of the FB Cookie Swap, it's a pretty neat deal. If you're a food blogger and post regularly, you can participate in this awesome event. Each food blogger donates $5 to Cookies for Kids' Cancer, and then you send one dozen cookies to three different food bloggers, and you receive one dozen cookies from three different food bloggers as well! It's a win-win-win situation!

Also, I got this awesome piping set from OXO! Can't beat that.

Here are the cookies and their respective bloggers that I got this year as well. They were all great recipes and I can't wait to see them posted on the Cookie Swap page!

First was some Pomegranate Coconut Thumbprint Cookies and Bourbon Salted Caramels from A Spicy Perspective. They were great! (and they mail well, hint hint!)

Next I got these awesome Chocolate Cranberry Walnut Cookies from Garlic, My Soul. They had such a good flavor, like they were made with extra love!

Lastly I got these Cinnamon Toffee Crunch Cookies from The Marvelous Misadventures of a Foodie. They are my favorite kind of cookie, chewy and full of flavor. Yummy!

Ok, back to my recipe! It's is pretty simple, the dough base comes from this delicious cookie and for some reason, I'm drawn to chocolate recipes for this cookie swap, because last year I made these.

Nothing too fancy, but here are a few tips to help you with your cookie making!
1. If, for some reason, your cookies turn out flat as a wafer, chill the dough for 30-45 minutes. It won't hurt it, and will help revive your cookies if this does end up happening. I've had these cookies turn out perfectly and flat and haven't figured out what went wrong, but when I chilled them that ended up baking well.
2. You can switch out the add-ins for anything your heart desires: Reese's minis, more chocolate chips, Reese's chips, Andes Mint chips, butterscotch chips, white chocolate chips, and on and on!
3. The cookie dough will be sticky and that's a good thing! Don't worry about it, and if you follow the directions word for word, you should come out on the other side with perfect cookies!

Chocolate Peppermint Crunch Cookies

Ingredients:
1 C semisweet chocolate, melted and cooled
1 C all-purpose flour
1/4 C unsweetened cocoa powder
1 tsp baking powder
3/8 tsp salt
2 eggs
1 tsp vanilla extract
5 tbsp unsalted butter, room temperature
3/4 C light brown sugar, packed
1/4 C granulated sugar
3/4 C semi-sweet chocolate chips
1/2 C Andes peppermint crunch baking chips

Directions:
1. Melt the 1 cup of semisweet chocolate in the microwave in 30 second increments (or in a double broiler on the stove). Stir until completely melted and set aside to cool.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. In a small bowl, whisk together the eggs and vanilla. Set aside.
4. In a large bowl with a hand mixer, or in the bowl of a stand mixer, cream the butter, brown sugar, and granulated sugar until fully incorporated. Add in the egg mixture and beat well.
5. Slowly pour the melted chocolate into the creamed mixture and beat until well combined. Add the flour mixture and mix thoroughly.
6. Using a wooden spatular, stir in the chocolate chips and peppermint crunch pieces. Cover and let the dough sit at room temperature for 30 minutes.
7. Preheat the oven to 350F. Using a cookie dough scoop, drop the cookies 2 inches apart on a silicone baking mat (or parchment paper) lined cookie sheets. Lightly press down the dough. Bake for 10-12 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Red Velvet Crinkle Cookies Dipped in White Chocolate - Cookie Craze Countdown

Welcome to Cookie Craze Countdown!

For the next 10 days, you're going to get a new cookie recipe every day to get you in the holiday spirit!

I don't know about you, but this season has been really hectic. I went to New York City for Thanksgiving, and since the week before that trip, I've been going non-stop! That's okay though, this year has felt much more festive than years past, and I'm glad I can enjoy this holiday season in such a good spirit!

So today, I'll be sharing a recipe that is sure to be a crowd pleaser: red velvet crinkle cookies dipped in white chocolate. These cookies are so easy to make and require few ingredients and just a little bit of your time. They are dense and chewy (my favorite kind of cookie!) and the white chocolate is just absolutely perfect. Add some festive sprinkles and you're set! These would be great for a cookie exchange or a Christmas party since they are so quick to make!

Some tips on making this recipe go smoothly:
1. Use vanilla almond bark, not melting chocolate. It will taste so much better!
2. My secret to perfect melted almond bark is to add a spoonful of shortening to the bark while it melts. I don't measure the shortening, but it's about a tablespoon. Stir it in while the bark is melting and your dipping process will be much smoother. Literally!
3. You can pop the dipped cookies in the fridge to let the chocolate set more quickly if you're in a hurry!

Red Velvet Crinkle Cookies Dipped in White Chocolate

Ingredients:
6 tbsp butter, melted
2 large eggs
1 box (approx 15.3 oz) of Red Velvet cake mix
1 package (1 lb) almond bark
1 tablespoon shortening - optional but preferred
Festive Sprinkles - optional

Directions:
1. Preheat the oven to 375F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.

2. In a stand mixer, beat the butter, eggs, and cake mix until a dough forms. Using a cookie scoop or your hands, scoop the dough and roll into balls. Place on a baking sheet, 2-3 inches apart. Bake 8-10 minutes and let the cookies cool completely before dipping.

3. In a double boiler, or your preferred melting chocolate method, melt the almond bark and shortening until smooth. Dip the cooled cookie half way into the chocolate and lay on wax paper. Sprinkle the white chocolate with sprinkles if desired. Let the chocolate set completely before storing. Enjoy!

Chocolate Cake with Peanut Butter Filling and Dark Chocolate Buttercream - Fair-sday #3

Welcome to another Fair-sday! This round I will be sharing my 1st Place and 2nd Place Overall cake! 

There is a reason this cake won 2nd Place Overall. 2nd Place Overall out of 70 participants!

Also, this cake is the base for my most popular post (with over 20,000 hits and rising) Chocolate Buttermilk Cake with Dark Chocolate Buttercream. 

I am in awe that this cake has made it in the Pinterest world. I honestly never thought my blog would hit 20K views, but it's been steadily rising every day!

So this recipe is pretty simple. Dark chocolate cake. Dark chocolate buttercream. Peanut butter filling. 

The peanut butter filling is also very frosting-like. As you will see when you read the recipe, it's a powdered sugar and butter base, just like all of my frostings. 

I hope you enjoy!

INGREDIENTS
For the cake-

3 cups all purpose flour
2 1/2 cups granulated sugar
4 teaspoons baking soda
1/2 teaspoon salt
1 cup cocoa powder
1 1/3 cups vegetable oil
1 1/2 cups buttermilk
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups strongly brewed coffee, cooled

For the peanut butter filling- 
1 cup peanut butter
2 ounces unsalted butter, room temperature
4 cups powdered sugar
1/2 cup milk
1 tsp vanilla extract
Dark Chocolate Buttercream:
6 tablespoons unsalted butter, room temperature
2 3/4 cups powdered sugar
2/3 cup cocoa powder
6 tablespoons whole milk
1 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 350F. Lightly grease two 9” cake pans. Set aside.
2. In a stand mixer or a large bowl with a hand beater, mix together the flour, sugar, baking soda, salt, and cocoa powder.
3. Add the vegetable oil, buttermilk, eggs, and vanilla. Mix until combined. Slowly pour the cooled coffee down the side of the bowl while mixing constantly.
4. Divide batter into two cake pans and bake 30-35 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.
5. To make peanut butter filling: Cream together peanut butter and butter until smooth. Slowly add powdered sugar until mixed in. Add milk and vanilla and mix until fully incorporated. Store the filling at room temperature in an air tight container.
6. To make the dark chocolate buttercream: Cream the butter until smooth. Slowly add powdered sugar until mixed in. Slowly add the cocoa powder until mixed in. Add milk and vanilla until fully incorporated. Store the frosting at room temperature in an air tight container.
6. To frost the cakes: Level the tops of the cakes with a large knife. Spread a thin layer of peanut butter filling on the top of one cake, then stack the second cake on top. Spread another thin layer of peanut butter filling on the topmost cake. Place in the fridge and let chill for 30 minutes. Frost the layered cakes with the dark chocolate buttercream using a flat decorating spatula. Store the frosted cake at room temperature in an air tight container.

To see the rest of my State Fair Award Winning Recipes, click here!

Try more recipes similar to this!

Chocolate Buttermilk Cake with Dark Chocolate Buttercream

Red Velvet Cake with Cream Cheese Frosting

Strawberry Cake with Vanilla Buttercream

Coffee Break #6

Hello blog readers!

Thanks for dropping by my 6th Coffee Break! Don't worry, I have way more in the real world!

I haven't posted since the first of April, and that's been about 7 months of lots of happenings! So this post might be a little long-winded. Lots of photos and things to show you… I am a visual person, after all.

I make cupcakes and small cakes at work!

Got a new tattoo and I LOVE it!

My love and I at a food truck event in OKC.

Some really sweet and amazing women. <3

Award winning baker right here!

Teenage Mutant Ninja Turtle cupcakes! Easy to do!

Phantom of the Opera, the best show I've seen so far. 

Practicing writing with frosting. It's harder than you think!

4th Anniversary! 9.15.10

My first wedding cake! Holy cow how beautiful!

Texas State Fair, y'all!

Corgi + Pug = Ultimate Happiness

Family Photo!

"Pug"kin carving!

Oh hey! It's BMO and LSP! (Adventure Time characters)

Halloween at Das Boot. Hogwarts Student and Dead Viking.

The cutest pug in the world!

I've been crocheting A LOT lately. Lots of hats and ear warmers!

Last but not least… Where I'll be spending my Thanksgiving with my mom!

Fluffy Peanut Butter Pie - Fair-sday - Welcome + 1st Recipe!

Hello all! It's been a while since I've posted on here and it's about due time.

I've decided, after several weeks of consideration, to share some of my awesome award winning recipes with you!

This year I entered 12 entries into the Oklahoma State Fair Creative Arts Competition! Yes, you read that right! TWELVE. ENTRIES.

I must've been nuts, I have a full time job, my deadlines were on the weekend (busiest time of the week at my job), and on top of that, I had a little boy's birthday to decorate cupcakes for and attend, AS WELL AS taking an impromptu trip to see Phantom of the Opera the night before everything was due.

Worth every memory I made.

So! My results were as follows:
1st place & 3rd Overall - Carrot Bread
1st place - Pumpkin Bread
1st place & Second Overall - Chocolate Cake with Peanut Butter Filling and Chocolate Buttercream
3rd place - Strawberry Lemon Cake with Strawberry Buttercream
1st place - Oatmeal Cookies
1st place - Shower Cupcakes (decorations)
2nd place - Holiday Cupcakes (decorations)
3rd place - Birthday Cupcakes (decorations)
1st place - Berry Cobbler
2nd place - Fruit Cobbler
3rd place - Fluffy Peanut Butter Pie (Right here on this post!)

That's a lot of placing! The ones that have links are recipes I've posted before, but the rest of them I plan on sharing over the course of November! So get excited! You're about to get some delicious award-winning recipes!

Today I'll be sharing with you the delicious Fluffy Peanut Butter Pie! I know it's starting to get cold in some places around here, but if you love peanut butter, you are going to LOVE this recipe!

A funny story - When they were judging this pie, they debated over disqualifying me because the category was "Pie - Nut (Any)." Well, I had put peanut butter in the pie, but no physical trace of nuts were in it! So they had to consult the officials and determine if my pie was technically a "nut" pie. In the end, I won 3rd place. I definitely took a huge risk in not putting nuts in or on the pie, but it's so creamy and wonderful, I didn't want to lose that texture. I'll know better for next year. :)

Pumpkin Coffee Cake

It finally feels like fall here in Oklahoma! Thank goodness! I'm excited for today because I'm enjoying the morning before work by drinking coffee with pumpkin spice creamer, I'm warming up a piece of this delicious pumpkin coffee cake, and last night I got to make the cutest Pugkin ever! I love pumpkin!

So this recipe is actually an old recipe from my blog. I posted it in 2012! Wow, time sure does fly! I can't believe I've kept up with this blog so long! I'm glad I did, though. :)

The difference in that recipe and this one is that I cut the recipe in half. The original recipe was for a 9x13 pan of coffee cake and this one is for a pan about half that size. I used my Le Creuset ceramic baking dish. If I'm not mistaken, it's around 5x7, and perfect for this halved recipe! I also reshot this recipe, since the original one was with a point-and-shoot and mildly embarrassing. ;)

There are some things that didn't change to an exact half of the original recipe and I'll explain why:

Eggs: You can, technically, crack open an egg, whisk it, and use half of it for this recipe. But with all my experience of baking, if you half a recipe calling for 3 eggs, using 2 is totally fine.

Butter: There is a stick of butter in the batter and I didn't change that when I halved the recipe. I wanted the cake part of this to be more moist than the original and that's exactly what keeping the stick of butter did. Yum!

Other than that, I tried to write out the recipe as easily as I could. It's got a lot of repetitive ingredients because this coffee cake has three layers that are divided. Just read through the instructions and you'll be good to go!

Here are some more pumpkin recipes for you to enjoy!

Cinnamon Sugar Pumpkin Bites

Award Winning Pumpkin Bread

Pumpkin Spice Cinnamon Sugar Donuts

Pumpkin Whoopie Pies

Wedding Cake

I can do wedding cakes!

The flavors I offer are:
White Cake
Chocolate Buttermilk Cake
Red Velvet Cake
Fresh Strawberry Cake
Lemon Cake

Feel free to email me with any questions!

Gonzales Wedding - A beautiful 3-tier cake, white, chocolate, and red velvet with vanilla buttercream.