Banana Oatmeal Chocolate Chip Cookies

A few years ago I quit my job in a bakery to be a stay-at-home mom for my little boy.  Every now & then my friend Jason would bring me some bagels (asiago cheese were my favorite!) & cookies & things from the bakery since he was my best friend while working there.  One of those times he brought me these cookies & I loved them!  I had never thought of mixing banana, oatmeal & chocolate chips together to make a cookie.  I was craving some the other day so I was looking for a recipe to make them & all the photos resembled a really thick very oat-y cookie.  That was not what I wanted.  So I had Jason text me the recipe & of course it was for a large bakery batch having 8lbs of sugar & such, so I had to adjust it down.  It's not as small of a batch as I usually make (I only like 2 or 3 dozen cookies per batch), but it worked out great so I will keep it as is.  These cookies are soft & moist.  They taste like banana bread with oats & chocolate chips.  Great combo!  I love these!

Banana Oatmeal Chocolate Chip Cookies

Recipe from Jason/USU Triple Beam Bakery & adjusted by: Amber (Dessert Now, Dinner Later!)

• 1 1/4 cups sugar
• 3/4 cup shortening
• 1 tsp salt
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1 1/4 cups plus 2 Tbsp oats
• 1 1/2 bananas (about 1 cup mashed or broken up into pieces)
• 2 large eggs
• 1/4 cup water
• 2 cups plus 2 Tbsp flour
• 1-2 cups chocolate chips (more or less depending on your preference)

1. In a stand mixer cream sugar, shortening, salt, baking soda, baking powder, & cinnamon for 3 minutes.
2. Add oats & mix.  Add bananas & mix for 2 minutes more.  
3. Add eggs & water; incorporate & scrape the bowl well.
4. Add flour & chocolate chips.  Mix until incorporated.  Lower bowl, remove paddle & fold mixture a few times with a spatula, making sure everything was mixed properly & is the same texture.  
5. Scoop tablespoonfuls onto parchment lined baking sheets.  (*I highly recommend the parchment b/c the batter is more cake-y when it's baked & it comes off the pan easier that way.)
6. Bake at 350*F for 12-14 minutes.  Edges will be lightly browned.  Do not over-bake.  *Makes 5 1/2 dozen cookies.

  

A few years ago I quit my job in a bakery to be a stay-at-home mom for my little boy.  Every now & then my friend Jason would bring me some bagels (asiago cheese were my favorite!) & cookies & things from the bakery since he was my best friend while working there.  One of those times he brought me these cookies & I loved them!  I had never thought of mixing banana, oatmeal & chocolate chips together to make a cookie.  I was craving some the other day so I was looking for a recipe to make them & all the photos resembled a really thick very oat-y cookie.  That was not what I wanted.  So I had Jason text me the recipe & of course it was for a large bakery batch having 8lbs of sugar & such, so I had to adjust it down.  It's not as small of a batch as I usually make (I only like 2 or 3 dozen cookies per batch), but it worked out great so I will keep it as is.  These cookies are soft & moist.  They taste like banana bread with oats & chocolate chips.  Great combo!  I love these!

Banana Oatmeal Chocolate Chip Cookies

Recipe from Jason/USU Triple Beam Bakery & adjusted by: Amber (Dessert Now, Dinner Later!)

• 1 1/4 cups sugar
• 3/4 cup shortening
• 1 tsp salt
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1 1/4 cups plus 2 Tbsp oats
• 1 1/2 bananas (about 1 cup mashed or broken up into pieces)
• 2 large eggs
• 1/4 cup water
• 2 cups plus 2 Tbsp flour
• 1-2 cups chocolate chips (more or less depending on your preference)

1. In a stand mixer cream sugar, shortening, salt, baking soda, baking powder, & cinnamon for 3 minutes.
2. Add oats & mix.  Add bananas & mix for 2 minutes more.  
3. Add eggs & water; incorporate & scrape the bowl well.
4. Add flour & chocolate chips.  Mix until incorporated.  Lower bowl, remove paddle & fold mixture a few times with a spatula, making sure everything was mixed properly & is the same texture.  
5. Scoop tablespoonfuls onto parchment lined baking sheets.  (*I highly recommend the parchment b/c the batter is more cake-y when it's baked & it comes off the pan easier that way.)
6. Bake at 350*F for 12-14 minutes.  Edges will be lightly browned.  Do not over-bake.  *Makes 5 1/2 dozen cookies.

  

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Still here....just in a different here.

I've been MIA for a few weeks now because of a major life change for our family.

As many of you know, we've lived in eastern Virginia for the past 9 years (almost) and because we moved there for Grant's new job, we had no family nearby.  Throughout the years, we tried multiple times to move back closer to family, but the doors kept getting shut and we felt like we were in Virginia for good.  

We settled ourselves in for the long haul and just decided to grow where we were planted.

This year, however, the desire to move became stronger than ever and became a goal for us.  

After months of us praying, wondering, and waiting, God answered our prayers and provided a job for Grant at the Walmart home office in Northwest Arkansas, which is where I'm from and my parents and two of my siblings still live.  

Because we didn't want to run "split" operations, Grant in Arkansas and me and the kids in Virginia trying out sell our house, we decided to move all of us to my parents' home until we find a home to buy.   

We were faced with the task of packing up most of our house - a rather remarkable amount of stuff going with us, and lots more stuff just packed up in boxes in the garage to make the house "show ready".  

Oh, and we can't forget all the cleaning......and the efforts to spend time with our dear friends before we left.  

It was a complete whirlwind of activity, little sleep, excitement, and stress.  And we can't forget the tears.  

It was so difficult to say goodbye to our best friends who have walked through life with us and shared in the ups and downs of pregnancies, child-raising, homeschooling, church, sports, and everything else you can imagine.  We have been so incredibly blessed with wonderful people surrounding us - and we don't take that for granted.  

So we made our 3 day journey on Thanksgiving weekend - a real adventure complete with a child vomiting all over the floor and seat the first evening.....our credit card being rejected multiple times because they were suspecting fraudulent activity (never mind that we had already informed them that we were on a trip and would be making lots of charges), and arriving at a hotel past midnight and exhausted beyond description to discover that the room was much smaller than expected and wouldn't accommodate our family.  Fun times.  :)  

On the up side, the weather was great, the traffic couldn't have been better, and the kids and dog did very well.  

We're trying to settle in, get some homeschooling done, and look for a home right now.  So that's about it....

I'll be posting more recipes soon and will definitely be trying out some new ideas on family for the holidays!

I've been MIA for a few weeks now because of a major life change for our family.

As many of you know, we've lived in eastern Virginia for the past 9 years (almost) and because we moved there for Grant's new job, we had no family nearby.  Throughout the years, we tried multiple times to move back closer to family, but the doors kept getting shut and we felt like we were in Virginia for good.  

We settled ourselves in for the long haul and just decided to grow where we were planted.

This year, however, the desire to move became stronger than ever and became a goal for us.  

After months of us praying, wondering, and waiting, God answered our prayers and provided a job for Grant at the Walmart home office in Northwest Arkansas, which is where I'm from and my parents and two of my siblings still live.  

Because we didn't want to run "split" operations, Grant in Arkansas and me and the kids in Virginia trying out sell our house, we decided to move all of us to my parents' home until we find a home to buy.   

We were faced with the task of packing up most of our house - a rather remarkable amount of stuff going with us, and lots more stuff just packed up in boxes in the garage to make the house "show ready".  

Oh, and we can't forget all the cleaning......and the efforts to spend time with our dear friends before we left.  

It was a complete whirlwind of activity, little sleep, excitement, and stress.  And we can't forget the tears.  

It was so difficult to say goodbye to our best friends who have walked through life with us and shared in the ups and downs of pregnancies, child-raising, homeschooling, church, sports, and everything else you can imagine.  We have been so incredibly blessed with wonderful people surrounding us - and we don't take that for granted.  

So we made our 3 day journey on Thanksgiving weekend - a real adventure complete with a child vomiting all over the floor and seat the first evening.....our credit card being rejected multiple times because they were suspecting fraudulent activity (never mind that we had already informed them that we were on a trip and would be making lots of charges), and arriving at a hotel past midnight and exhausted beyond description to discover that the room was much smaller than expected and wouldn't accommodate our family.  Fun times.  :)  

On the up side, the weather was great, the traffic couldn't have been better, and the kids and dog did very well.  

We're trying to settle in, get some homeschooling done, and look for a home right now.  So that's about it....

I'll be posting more recipes soon and will definitely be trying out some new ideas on family for the holidays!

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Creamy Chicken Corn Chowder

It's a gray day in my neck of the woods today. A curl-up-on-the-couch-with-a-big-cozy-blanket kind of day. I don't much care for gray, curl-up-on-the-couch kind of days.

But ya know what makes these kind of days at least a teeny-tiny bit better?

Continue Reading >>

It's a gray day in my neck of the woods today. A curl-up-on-the-couch-with-a-big-cozy-blanket kind of day. I don't much care for gray, curl-up-on-the-couch kind of days.

But ya know what makes these kind of days at least a teeny-tiny bit better?

Continue Reading >>

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Cinnamon Chip Pumpkin Muffins

Here I go with the cinnamon chips again!  This time I thought they would pair perfectly with a pumpkin spice muffin & they sure did!  I love how versatile those cinnamon chips are.  I know Thanksgiving is over, & some of you might be pumpkin-ed out, but if you are not, give these a try.  I am still a pumpkin girl until Christmas is over, so if you are like me, then you still have a few weeks to make these!

Cinnamon Chip Pumpkin Muffins

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup oil
• 1 cup sugar
• 1 tsp vanilla
• 1 1/4 cups pumpkin puree
• 2 eggs
• 1/2 cup water
• 1 3/4 cups flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 Tbsp + 1 Tsp pumpkin pie spice
• 3/4 - 1 cup cinnamon chips

1. In a stand mixer blend oil, sugar, & vanilla.
2. Add pumpkin puree, eggs & water.  Blend until well-incorporated.  
3. Combine flour, salt, soda, powder, & pumpkin pie spice in a separate bowl.  
4. Add slowly to wet mixture.  Fold in cinnamon chips.
5. Line muffin pans with paper liners & fill 2/3 full.  Bake at 350*F for 18 minutes.  Makes 21 muffins.

Here I go with the cinnamon chips again!  This time I thought they would pair perfectly with a pumpkin spice muffin & they sure did!  I love how versatile those cinnamon chips are.  I know Thanksgiving is over, & some of you might be pumpkin-ed out, but if you are not, give these a try.  I am still a pumpkin girl until Christmas is over, so if you are like me, then you still have a few weeks to make these!

Cinnamon Chip Pumpkin Muffins

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup oil
• 1 cup sugar
• 1 tsp vanilla
• 1 1/4 cups pumpkin puree
• 2 eggs
• 1/2 cup water
• 1 3/4 cups flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 Tbsp + 1 Tsp pumpkin pie spice
• 3/4 - 1 cup cinnamon chips

1. In a stand mixer blend oil, sugar, & vanilla.
2. Add pumpkin puree, eggs & water.  Blend until well-incorporated.  
3. Combine flour, salt, soda, powder, & pumpkin pie spice in a separate bowl.  
4. Add slowly to wet mixture.  Fold in cinnamon chips.
5. Line muffin pans with paper liners & fill 2/3 full.  Bake at 350*F for 18 minutes.  Makes 21 muffins.

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Candy Cane Cookies {Our 'Black Friday' Project}

I hope you had a wonderful Thanksgiving! I sure did ... spent nice, relaxing time with my parents and Mark's Mom ... and didn't even THINK about going out for 'Black Friday' shopping. Nope. No way. No how. Shopping the day after Christmas? Yup ... it's a tradition for Mom and me. 'Black Friday?' ... not so much.

Mom and I stayed home and made these candy cane cookies instead ... our little 'Black Friday' project!

Continue Reading >>

I hope you had a wonderful Thanksgiving! I sure did ... spent nice, relaxing time with my parents and Mark's Mom ... and didn't even THINK about going out for 'Black Friday' shopping. Nope. No way. No how. Shopping the day after Christmas? Yup ... it's a tradition for Mom and me. 'Black Friday?' ... not so much.

Mom and I stayed home and made these candy cane cookies instead ... our little 'Black Friday' project!

Continue Reading >>

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Cinnamon Chip Bread

Hope you all had a wonderful holiday weekend!  Today's post is one of my favorite breads at Great Harvest...their Cinnamon Chip Bread.  I could eat slice after slice toasted with butter & be in complete heaven!  Even not toasted with butter it's complete heaven.  Heck, just plain it's wonderfully amazing!  I can't say this bread is an exact replica of the real deal, but it shares a lot of the same qualities.  It's soft & sweet & full of cinnamon flavor.  I am having a hard time not eating it all.  Anyway, I hadn't seen cinnamon chips in my local grocery stores (compared to specialty stores) until just barely & Walmart had them under the Hershey's brand.  I am not sure how long they will stick around, or if they are just a holiday item, but I am glad they had them because I am enjoying my cinnamon chip creations!

Cinnamon Chip Bread

Recipe adapted from King Arthur Flour by: Amber (Dessert Now, Dinner Later!)

*This recipe was originally written for a bread machine.  To see those instructions, please click on the King Arthur Flour link.

• 2 Tbsp butter or margarine
• 1 scant cup WARM water
• 2 Tbsp dry powdered milk
• 2 1/2 tsp instant yeast
• 2 Tbsp sugar
• 1 egg 
• 2 tsp vanilla
• 1 tsp cinnamon
• 1 1/4 tsp salt
• 1/2 tsp baking powder
• 3 cups all-purpose flour
• 3/4 - 1 cup cinnamon chips

1. Melt butter in a small/custard bowl, covered to prevent splatters, in the microwave 15-30 seconds or until melted. 
2. Measure WARM water in a large glass measure cup & add butter.  Whisk in dry powdered milk until dissolved.  Add yeast & sugar, stir, & wait until it bubbles, about 4-5 minutes.  
3. In a large bowl, whisk the egg & vanilla.  Add yeast mixture.  In a separate bowl combine cinnamon, salt, baking powder & flour.  Add dry ingredients to wet ingredients with a large spoon.  Stir the mixture in the bowl until it comes together to form a ball.  Work the dough on a floured surface for a few minutes.  
4. Knead in cinnamon chips & then let the dough rest in a greased bowl, covered with a towel or saran wrap until double in size.
5. Punch dough down & shape as desired.  Place on a greased cookie sheet or in a greased bread pan.  Cover again with a towel or plastic wrap & let rise until double in size.  
6. Bake at 350*F for 30 minutes.  It should be nice & golden brown.  Let cool before slicing & serving.  Makes great french toast or just to eat plain.

Hope you all had a wonderful holiday weekend!  Today's post is one of my favorite breads at Great Harvest...their Cinnamon Chip Bread.  I could eat slice after slice toasted with butter & be in complete heaven!  Even not toasted with butter it's complete heaven.  Heck, just plain it's wonderfully amazing!  I can't say this bread is an exact replica of the real deal, but it shares a lot of the same qualities.  It's soft & sweet & full of cinnamon flavor.  I am having a hard time not eating it all.  Anyway, I hadn't seen cinnamon chips in my local grocery stores (compared to specialty stores) until just barely & Walmart had them under the Hershey's brand.  I am not sure how long they will stick around, or if they are just a holiday item, but I am glad they had them because I am enjoying my cinnamon chip creations!

Cinnamon Chip Bread

Recipe adapted from King Arthur Flour by: Amber (Dessert Now, Dinner Later!)

*This recipe was originally written for a bread machine.  To see those instructions, please click on the King Arthur Flour link.

• 2 Tbsp butter or margarine
• 1 scant cup WARM water
• 2 Tbsp dry powdered milk
• 2 1/2 tsp instant yeast
• 2 Tbsp sugar
• 1 egg 
• 2 tsp vanilla
• 1 tsp cinnamon
• 1 1/4 tsp salt
• 1/2 tsp baking powder
• 3 cups all-purpose flour
• 3/4 - 1 cup cinnamon chips

1. Melt butter in a small/custard bowl, covered to prevent splatters, in the microwave 15-30 seconds or until melted. 
2. Measure WARM water in a large glass measure cup & add butter.  Whisk in dry powdered milk until dissolved.  Add yeast & sugar, stir, & wait until it bubbles, about 4-5 minutes.  
3. In a large bowl, whisk the egg & vanilla.  Add yeast mixture.  In a separate bowl combine cinnamon, salt, baking powder & flour.  Add dry ingredients to wet ingredients with a large spoon.  Stir the mixture in the bowl until it comes together to form a ball.  Work the dough on a floured surface for a few minutes.  
4. Knead in cinnamon chips & then let the dough rest in a greased bowl, covered with a towel or saran wrap until double in size.
5. Punch dough down & shape as desired.  Place on a greased cookie sheet or in a greased bread pan.  Cover again with a towel or plastic wrap & let rise until double in size.  
6. Bake at 350*F for 30 minutes.  It should be nice & golden brown.  Let cool before slicing & serving.  Makes great french toast or just to eat plain.

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Rustic Thanksgiving Crostada

Happy Thanksgiving everyone!  I am so thankful to have a healthy & happy family.  I am extremely grateful for my faith in the God & Jesus Christ & the hope & guidance it brings to my life!  I am thankful for good friends, a warm home, clothes to wear, clean water that runs freely in my house, HOT showers, electricity, because I would be a wreck without it, cars, computers & most importantly food!  I have such a passion about food it's ridiculous!  I am a fat girl in a recently skinny body (lost 43-ish pounds in the last year), but I need to work hard to keep it that way.  

Anyway, today's post is a simple Thanksgiving leftovers option.  If you make extra pie crust while you are making your holiday pies, you will have everything you need ready to go the day after Thanksgiving & this will be so quick to whip up.  If you don't usually make extra pie crust, make a quick batch before you go to bed tonight or just go buy some while you are doing your holiday shopping tomorrow morning.  It's important that you layer things they way I have them.  Those mashed potatoes on the bottom save the gravy from making your crust soggy.  Okay?

Now, I am on vacation right now, so I made this before Thanksgiving, I cheated & used chicken instead of turkey, but you get the gist.  You will want to make these in small personal sized portions, based on what you will be eating right away.  You only want to heat leftovers up ONCE, or you might get sick.  So make individual sized portions, like little pot pies & make just what you & your family will be eating in that sitting.  Please, DO NOT make a big one & re-heat it later or you might get sick!  I should have thought of that when I made mine for this post so I would have done a bunch of small/individual ones for the photos.

Anyway, my husband liked this so much he thought we should do this for Thanksgiving dinner instead of everything separately.  I told him that's silly, but we can make it with the leftovers, because that is the whole point of this post:  What to do with the leftovers.  My husband loved that it's a taste of Thanksgiving all in one bite.  If you are not picky about all of your foods touching, then this is a great leftover meal.  If you are picky about things touching, sorry I have nothing for you today.  Enjoy your leftovers!

Rustic Thanksgiving Crostada

Recipe by: Amber (Dessert Now, Dinner Later!)

• Pie Crust (homemade or store bought--not in the pie tin, the kind you unroll & shape yourself)
• Mashed Potatoes
• Gravy
• Shredded or sliced turkey
• Cranberry sauce (we buy the jelly & slice it)
• Stuffing

1. Preheat oven to 350*F.
2. Roll out pie crust to 1/4" thickness.  Using a plate & a pizza cutter, cut a circle the size of an individual portion.  Repeat for other personal pies (only make as many as you & your family are eating right away, since it's safest to re-heat leftovers only ONCE.)  Place pie circles on a large baking sheet.
3. Top crust in this order to prevent the crust from getting soggy: Spread mashed potatoes over the crust leaving a 1 1/2" allowance at the edges.  Pour gravy over the potatoes.  Top gravy with turkey.  Top turkey with cranberry sauce.  Finish by sprinkling stuffing over the top.
4. Fold edges up, randomly (this is rustic after all), pulling all of the sides up & inward, so as to contain the filling. 
5. *Optional: Brush edges of pie crust with a beaten egg.  It will help the crust brown better.  I did not do that & my crust is pretty white in the pictures even though it was thoroughly cooked.
6. Bake for 30-60 minutes or until crust is baked & it's hot in the center.  You may need to cover the stuffing with foil, keeping the crust exposed, if the stuffing starts to brown faster than the crust. Time will vary depending on the size of the pies.  
7. IMPORTANT: If you make a big crostada & cut it up into servings, like I did, please make sure whatever is not consumed is thrown out.  I cannot stress enough that leftovers should only be re-heated once, to prevent getting sick.  Happy Holidays!

Happy Thanksgiving everyone!  I am so thankful to have a healthy & happy family.  I am extremely grateful for my faith in the God & Jesus Christ & the hope & guidance it brings to my life!  I am thankful for good friends, a warm home, clothes to wear, clean water that runs freely in my house, HOT showers, electricity, because I would be a wreck without it, cars, computers & most importantly food!  I have such a passion about food it's ridiculous!  I am a fat girl in a recently skinny body (lost 43-ish pounds in the last year), but I need to work hard to keep it that way.  

Anyway, today's post is a simple Thanksgiving leftovers option.  If you make extra pie crust while you are making your holiday pies, you will have everything you need ready to go the day after Thanksgiving & this will be so quick to whip up.  If you don't usually make extra pie crust, make a quick batch before you go to bed tonight or just go buy some while you are doing your holiday shopping tomorrow morning.  It's important that you layer things they way I have them.  Those mashed potatoes on the bottom save the gravy from making your crust soggy.  Okay?

Now, I am on vacation right now, so I made this before Thanksgiving, I cheated & used chicken instead of turkey, but you get the gist.  You will want to make these in small personal sized portions, based on what you will be eating right away.  You only want to heat leftovers up ONCE, or you might get sick.  So make individual sized portions, like little pot pies & make just what you & your family will be eating in that sitting.  Please, DO NOT make a big one & re-heat it later or you might get sick!  I should have thought of that when I made mine for this post so I would have done a bunch of small/individual ones for the photos.

Anyway, my husband liked this so much he thought we should do this for Thanksgiving dinner instead of everything separately.  I told him that's silly, but we can make it with the leftovers, because that is the whole point of this post:  What to do with the leftovers.  My husband loved that it's a taste of Thanksgiving all in one bite.  If you are not picky about all of your foods touching, then this is a great leftover meal.  If you are picky about things touching, sorry I have nothing for you today.  Enjoy your leftovers!

Rustic Thanksgiving Crostada

Recipe by: Amber (Dessert Now, Dinner Later!)

• Pie Crust (homemade or store bought--not in the pie tin, the kind you unroll & shape yourself)
• Mashed Potatoes
• Gravy
• Shredded or sliced turkey
• Cranberry sauce (we buy the jelly & slice it)
• Stuffing

1. Preheat oven to 350*F.
2. Roll out pie crust to 1/4" thickness.  Using a plate & a pizza cutter, cut a circle the size of an individual portion.  Repeat for other personal pies (only make as many as you & your family are eating right away, since it's safest to re-heat leftovers only ONCE.)  Place pie circles on a large baking sheet.
3. Top crust in this order to prevent the crust from getting soggy: Spread mashed potatoes over the crust leaving a 1 1/2" allowance at the edges.  Pour gravy over the potatoes.  Top gravy with turkey.  Top turkey with cranberry sauce.  Finish by sprinkling stuffing over the top.
4. Fold edges up, randomly (this is rustic after all), pulling all of the sides up & inward, so as to contain the filling. 
5. *Optional: Brush edges of pie crust with a beaten egg.  It will help the crust brown better.  I did not do that & my crust is pretty white in the pictures even though it was thoroughly cooked.
6. Bake for 30-60 minutes or until crust is baked & it's hot in the center.  You may need to cover the stuffing with foil, keeping the crust exposed, if the stuffing starts to brown faster than the crust. Time will vary depending on the size of the pies.  
7. IMPORTANT: If you make a big crostada & cut it up into servings, like I did, please make sure whatever is not consumed is thrown out.  I cannot stress enough that leftovers should only be re-heated once, to prevent getting sick.  Happy Holidays!

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Thankful ... My Personal Cancer Story {and Chocolate & Cheesecake Cupcakes}

"To everyone who is battling cancer, I hope you are all successful against this disease. I hope that for all those counting down to your dates of being declared *cancer free* that you all celebrate that anniversary with your loved ones. To all those who have never had to deal with this disease personally within your families, I hope that you never do."

~ Paula at Frosting for the Cause

My sentiments exactly.

I originally shared this post on September 23, 2011, over at Frosting for the Cause, a year-long baking adventure to raise money for breast cancer research.

My reasons for re-sharing here on The Kitchen is My Playground are two-fold:

Continue Reading >>

"To everyone who is battling cancer, I hope you are all successful against this disease. I hope that for all those counting down to your dates of being declared *cancer free* that you all celebrate that anniversary with your loved ones. To all those who have never had to deal with this disease personally within your families, I hope that you never do."

~ Paula at Frosting for the Cause

My sentiments exactly.

I originally shared this post on September 23, 2011, over at Frosting for the Cause, a year-long baking adventure to raise money for breast cancer research.

My reasons for re-sharing here on The Kitchen is My Playground are two-fold:

Continue Reading >>

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Chocolate-Pumpkin Marble Cake with Cream Cheese Icing

Today is a very special day!  It's Dessert Now, Dinner Later! 's 1 year blog-iversary!!!  I want thank all of you, my fans, for keeping up with my kitchen adventures!  You really make me look forward to blogging.  I love reading your comments & seeing your support on facebook!  Don't forget that I am now on Twitter, & since facebook is being so silly about how many of you see my posts, following me on Twitter might be a good idea. 

Anyway, I was reminiscing about this last year of blogging & my first post one year ago today was a Spiced Pumpkin & Cream Cheese Streusel Topped Muffin.  So I only thought it would be fitting to make another pumpkin & cream cheese dessert to celebrate!  After all, it's almost Thanksgiving & I need to squeeze in all of the pumpkin goodness that I can.  I found this darling marbled bundt cake & knew I had to make it.  Chocolate compliments pumpkin so well, & this cake is moist & flavorful.  It makes a lot of cake, so it's perfect for sharing or bringing to a family get-together.  Plus it's pretty to look at.

Chocolate-Pumpkin Marble Cake with Cream Cheese Icing

Recipe slightly adapted from Back to the Cutting Board by: Amber (Dessert Now, Dinner Later!)

Mixture for both Cakes (to split in half):

• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 1/4 cup canola oil
• 5 large eggs
• 1 tsp vanilla

1. Preheat oven to 350*F.
2. Combine sugars with oil in a stand mixer using the whisk attachment.  Add eggs, one at a time mixing thoroughly after each addition.  Add vanilla.  Split in half: pour half of the mixture into a separate bowl.  *Mine was 3 cups, so 1 1/2 cups per bowl.  

Pumpkin Cake:

• 1 1/4 cup pumpkin puree
• 1/3 cup buttermilk (or milk with 1/4 tsp lemon juice, let set for 5 minutes before using)
• 1 3/4 cup flour
• 1 Tbsp homemade pumpkin pie spice or store bought
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt

1. In one of the sugar/oil mixture bowls, add the pumpkin puree & buttermilk.  Whisk until combined.  In a separate bowl, combine dry ingredients: flour, pumpkin pie spice, baking soda, baking powder & salt.  Add to wet mixture until just incorporated.  Mixture will be thick.  Set aside.

Chocolate Cake:

• 1 cup buttermilk
• 1 cup flour
• 3/4 cup cocoa
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt

1. In the other sugar/oil mixture bowl, add buttermilk.  In a separate bowl combine dry ingredients: flour, cocoa, baking soda, baking powder & salt.  Add to wet mixture until just incorporated.  *The chocolate cake batter is much thinner than the thick pumpkin cake batter, but that is ok.

To Fill Bundt Pan:

1. Grease & flour a bundt pan.  (I use shortening & a paper towel, but you can use softened butter as well.)
2. Spoon 1/3 pumpkin batter into the bottom of the bundt pan.  
3. Drop spoonfuls of chocolate batter, but don't cover the whole pumpkin layer.
4. Alternate spoonfulls with the rest of both batters.
5. Swirl with a knife & bake for 45-55 minutes.  Check doneness with a toothpick in both chocolate & pumpkin batters.  Let cool in pan for 10 minutes, then remove from pan & cool for another 10 minutes.

Cream Cheese Icing:

• 1/2 cup powdered sugar
• 4 oz cream cheese (I use Neufchatel)
• 1/2 tsp vanilla
• 2-4 Tbsp milk

1. In a bowl with a hand mixer, blend powdered sugar & cream cheese until well blended.  Beat in vanilla & milk 1 Tbsp at a time until desired consistency.  Pour on warm cake.  Let cake cool completely. 

Today is a very special day!  It's Dessert Now, Dinner Later! 's 1 year blog-iversary!!!  I want thank all of you, my fans, for keeping up with my kitchen adventures!  You really make me look forward to blogging.  I love reading your comments & seeing your support on facebook!  Don't forget that I am now on Twitter, & since facebook is being so silly about how many of you see my posts, following me on Twitter might be a good idea. 

Anyway, I was reminiscing about this last year of blogging & my first post one year ago today was a Spiced Pumpkin & Cream Cheese Streusel Topped Muffin.  So I only thought it would be fitting to make another pumpkin & cream cheese dessert to celebrate!  After all, it's almost Thanksgiving & I need to squeeze in all of the pumpkin goodness that I can.  I found this darling marbled bundt cake & knew I had to make it.  Chocolate compliments pumpkin so well, & this cake is moist & flavorful.  It makes a lot of cake, so it's perfect for sharing or bringing to a family get-together.  Plus it's pretty to look at.

Chocolate-Pumpkin Marble Cake with Cream Cheese Icing

Recipe slightly adapted from Back to the Cutting Board by: Amber (Dessert Now, Dinner Later!)

Mixture for both Cakes (to split in half):

• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 1/4 cup canola oil
• 5 large eggs
• 1 tsp vanilla

1. Preheat oven to 350*F.
2. Combine sugars with oil in a stand mixer using the whisk attachment.  Add eggs, one at a time mixing thoroughly after each addition.  Add vanilla.  Split in half: pour half of the mixture into a separate bowl.  *Mine was 3 cups, so 1 1/2 cups per bowl.  

Pumpkin Cake:

• 1 1/4 cup pumpkin puree
• 1/3 cup buttermilk (or milk with 1/4 tsp lemon juice, let set for 5 minutes before using)
• 1 3/4 cup flour
• 1 Tbsp homemade pumpkin pie spice or store bought
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt

1. In one of the sugar/oil mixture bowls, add the pumpkin puree & buttermilk.  Whisk until combined.  In a separate bowl, combine dry ingredients: flour, pumpkin pie spice, baking soda, baking powder & salt.  Add to wet mixture until just incorporated.  Mixture will be thick.  Set aside.

Chocolate Cake:

• 1 cup buttermilk
• 1 cup flour
• 3/4 cup cocoa
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt

1. In the other sugar/oil mixture bowl, add buttermilk.  In a separate bowl combine dry ingredients: flour, cocoa, baking soda, baking powder & salt.  Add to wet mixture until just incorporated.  *The chocolate cake batter is much thinner than the thick pumpkin cake batter, but that is ok.

To Fill Bundt Pan:

1. Grease & flour a bundt pan.  (I use shortening & a paper towel, but you can use softened butter as well.)
2. Spoon 1/3 pumpkin batter into the bottom of the bundt pan.  
3. Drop spoonfuls of chocolate batter, but don't cover the whole pumpkin layer.
4. Alternate spoonfulls with the rest of both batters.
5. Swirl with a knife & bake for 45-55 minutes.  Check doneness with a toothpick in both chocolate & pumpkin batters.  Let cool in pan for 10 minutes, then remove from pan & cool for another 10 minutes.

Cream Cheese Icing:

• 1/2 cup powdered sugar
• 4 oz cream cheese (I use Neufchatel)
• 1/2 tsp vanilla
• 2-4 Tbsp milk

1. In a bowl with a hand mixer, blend powdered sugar & cream cheese until well blended.  Beat in vanilla & milk 1 Tbsp at a time until desired consistency.  Pour on warm cake.  Let cake cool completely. 

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Homemade Boursin-Style Cheese Spread

I grew up eating Boursin spread. Mom and I had a favorite little herb farm lady who would frequent local craft shows to sell her packets of herb blends ... and Mom and I would look forward to seeing her at our town's huge pre-Christmas craft show each year. We'd seek her booth out so we could stock up on several packets of her Boursin blend. We'd get home, mix the herbs with some cream cheese and butter, and .... mmmm ... enjoy it's delicious peppery herby-ness. And now - now I know how to create my own herb mix to make delicious, creamy Boursin-style spread.

But ... it's not true Boursin, mind you. That's why I said Boursin-style spread. Did you know that to be called Boursin, a cheese has to be ...
Continue Reading >>

I grew up eating Boursin spread. Mom and I had a favorite little herb farm lady who would frequent local craft shows to sell her packets of herb blends ... and Mom and I would look forward to seeing her at our town's huge pre-Christmas craft show each year. We'd seek her booth out so we could stock up on several packets of her Boursin blend. We'd get home, mix the herbs with some cream cheese and butter, and .... mmmm ... enjoy it's delicious peppery herby-ness. And now - now I know how to create my own herb mix to make delicious, creamy Boursin-style spread.

But ... it's not true Boursin, mind you. That's why I said Boursin-style spread. Did you know that to be called Boursin, a cheese has to be ...
Continue Reading >>

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Pumpkin Chocolate Chunk Cookies

There is just something about pumpkin chocolate chip cookies that has everyone scarfing them down.  It might be because they are thick & fluffy, it might be because of the chocolate, or it might be because of the pumpkin & spice, but all I know is all those things together makes one yummy cookie!  I dare you to just eat one!  What sets these cookies apart from all the other pumpkin chocolate chip cookie recipes?  These are fluffy & light without being dry, almost like a muffin top.  They are not dense or heavy & they don't look wet & under-baked, like other kinds sometimes do.  So if light & cake-y is your thing, these are the cookies for you.

Pumpkin Chocolate Chunk Cookies

Recipe adapted from Love to Cook by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup oil
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 cup pumpkin
• 1 tsp vanilla
• 2 cups flour
• 1 Tbsp pumpkin pie spice
• 1/2 tsp salt
• 2 tsp baking powder
• 1 tsp baking soda
• 6oz (1/2 bag) chocolate chunks, roughly chopped if they are too big

1. Beat together oil & both sugars.  Add egg, pumpkin & vanilla.  Blend well.
2. Combine dry ingredients.  Add to wet mixture until incorporated.  Fold in chocolate chunks.
3. Drop by tablespoonfuls onto a greased cookie sheet.  
4. Bake at 375*F for 10 minutes.  Enjoy!  Makes between 3 & 4 dozen cookies.

There is just something about pumpkin chocolate chip cookies that has everyone scarfing them down.  It might be because they are thick & fluffy, it might be because of the chocolate, or it might be because of the pumpkin & spice, but all I know is all those things together makes one yummy cookie!  I dare you to just eat one!  What sets these cookies apart from all the other pumpkin chocolate chip cookie recipes?  These are fluffy & light without being dry, almost like a muffin top.  They are not dense or heavy & they don't look wet & under-baked, like other kinds sometimes do.  So if light & cake-y is your thing, these are the cookies for you.

Pumpkin Chocolate Chunk Cookies

Recipe adapted from Love to Cook by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup oil
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 cup pumpkin
• 1 tsp vanilla
• 2 cups flour
• 1 Tbsp pumpkin pie spice
• 1/2 tsp salt
• 2 tsp baking powder
• 1 tsp baking soda
• 6oz (1/2 bag) chocolate chunks, roughly chopped if they are too big

1. Beat together oil & both sugars.  Add egg, pumpkin & vanilla.  Blend well.
2. Combine dry ingredients.  Add to wet mixture until incorporated.  Fold in chocolate chunks.
3. Drop by tablespoonfuls onto a greased cookie sheet.  
4. Bake at 375*F for 10 minutes.  Enjoy!  Makes between 3 & 4 dozen cookies.

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Chicken Enchilada Lasagna

I got this recipe from The Pampered Chef's Spring/Summer 2009 Season's Best Recipe Collection.  I guess it has been that long since I have had a Pampered Chef Party, maybe I should have one again soon?  Anyway, we've made this several times & really like it.  I love that it's cool from the cream cheese, yet has a little kick from the enchilada sauce.  It's pretty quick to put together & it's very filling.  You can use flour or corn tortillas too, we've had it both ways & it's great either way, so if you are not a corn tortilla kind of person (like I am, most of the time) then you can still make this with the flour tortillas.  Also, if you use 3 cups of chicken your layers will be more noticeable than my pictures suggest.  Our kids don't like a lot of meat, so we used probably just over 1 cup.  Enjoy!

Chicken Enchilada Lasagna

Recipe altered from Pampered Chef by: Amber (Dessert Now, Dinner Later!)

• 1/4 cup lightly packed fresh cilantro leaves
• 12oz cream cheese (1 1/2 bars/pkgs/sticks, & I use Neufchatel)
• 2 cups (8oz) shredded Monterey Jack cheese, divided (or any mexican blend)
• 1 medium onion (about 2/3 cup chopped)
• 1 tsp oil
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/4 tsp cumin
• 1 (28oz) can enchilada sauce (I like La Victoria)
• 12+ (6-inch) corn or flour tortillas
• 3 cups diced or shredded cooked chicken 
• Sour Cream

1. Chop cilantro.  Place cream cheese in a bowl & microwave for 30-45 seconds or until very soft.  Add cilantro & 1 1/2 cups of the Monterey Jack cheese.
2. Chop onion, & saute with 1 tsp of oil.  Season onions with salt, pepper, & cumin.  Saute for 5 minutes or until translucent.  Add to cream cheese mixture & stir with a spoon/spatula.
3. To assemble lasagna: spread 2/3 cup enchilada sauce over the bottom of a 7x11" rectangular baking dish.  Put the rest of the enchilada sauce into a bowl.  Using tongs, or your fingers, dip tortillas into sauce & arrange over the bottom of the dish, overlapping as necessary.  
4. Scoop 1/3 of the cream cheese over tortillas & spread evenly using a spatula.  Top with 1 cup of chicken.  Repeat layers two times.  Top with remaining chicken.  Pour remaining enchilada sauce over lasagna & sprinkle with remaining 1/2 cup of cheese.
5. Bake at 350*F for 30 minutes or until bubbling.  Cut into squares & serve with sour cream, if desired.

I got this recipe from The Pampered Chef's Spring/Summer 2009 Season's Best Recipe Collection.  I guess it has been that long since I have had a Pampered Chef Party, maybe I should have one again soon?  Anyway, we've made this several times & really like it.  I love that it's cool from the cream cheese, yet has a little kick from the enchilada sauce.  It's pretty quick to put together & it's very filling.  You can use flour or corn tortillas too, we've had it both ways & it's great either way, so if you are not a corn tortilla kind of person (like I am, most of the time) then you can still make this with the flour tortillas.  Also, if you use 3 cups of chicken your layers will be more noticeable than my pictures suggest.  Our kids don't like a lot of meat, so we used probably just over 1 cup.  Enjoy!

Chicken Enchilada Lasagna

Recipe altered from Pampered Chef by: Amber (Dessert Now, Dinner Later!)

• 1/4 cup lightly packed fresh cilantro leaves
• 12oz cream cheese (1 1/2 bars/pkgs/sticks, & I use Neufchatel)
• 2 cups (8oz) shredded Monterey Jack cheese, divided (or any mexican blend)
• 1 medium onion (about 2/3 cup chopped)
• 1 tsp oil
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/4 tsp cumin
• 1 (28oz) can enchilada sauce (I like La Victoria)
• 12+ (6-inch) corn or flour tortillas
• 3 cups diced or shredded cooked chicken 
• Sour Cream

1. Chop cilantro.  Place cream cheese in a bowl & microwave for 30-45 seconds or until very soft.  Add cilantro & 1 1/2 cups of the Monterey Jack cheese.
2. Chop onion, & saute with 1 tsp of oil.  Season onions with salt, pepper, & cumin.  Saute for 5 minutes or until translucent.  Add to cream cheese mixture & stir with a spoon/spatula.
3. To assemble lasagna: spread 2/3 cup enchilada sauce over the bottom of a 7x11" rectangular baking dish.  Put the rest of the enchilada sauce into a bowl.  Using tongs, or your fingers, dip tortillas into sauce & arrange over the bottom of the dish, overlapping as necessary.  
4. Scoop 1/3 of the cream cheese over tortillas & spread evenly using a spatula.  Top with 1 cup of chicken.  Repeat layers two times.  Top with remaining chicken.  Pour remaining enchilada sauce over lasagna & sprinkle with remaining 1/2 cup of cheese.
5. Bake at 350*F for 30 minutes or until bubbling.  Cut into squares & serve with sour cream, if desired.

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White Bean & Sausage Soup {Eating The Alphabet - Letters U, V, & W}

Welcome to this month's Eating the Alphabet Challenge - letters U, V, and W! Say what? - letters U, V, and W?? Mmmm, hmmm ... this month's letters are a tad bit challenging.

When it came time to figure out what I was going to make for this month's challenge, hosted by Brenda of Meal Planning Magic, my mind immediately went to two things --- Vidalia onions and Watermelon. The trouble? ...

Continue Reading >>

Welcome to this month's Eating the Alphabet Challenge - letters U, V, and W! Say what? - letters U, V, and W?? Mmmm, hmmm ... this month's letters are a tad bit challenging.

When it came time to figure out what I was going to make for this month's challenge, hosted by Brenda of Meal Planning Magic, my mind immediately went to two things --- Vidalia onions and Watermelon. The trouble? ...

Continue Reading >>

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Blackened Chicken & Cilantro Lime Quinoa

Sometimes I like to have a lighter but filling meal for dinner, & this is just that.  It is packed with protein so it keeps you full & it's full of flavor!  The avocado cream is a great touch & is so cool & refreshing paired with the spicy chicken!  I gobbled my dinner up pretty fast & I am not a huge fan of quinoa, but I like it fixed this way.  Yum!  Plus this was a quick meal to put together as well, so that is always great!

  

Blackened Chicken & Cilantro Lime Quinoa

Recipe from Sarcastic Cooking & lightly altered by: Amber (Dessert Now, Dinner Later!)

• 2 Boneless Skinless Chicken Breasts
• ½ tsp of Paprika
• ¼ tsp of Salt
• ¼ tsp of Pepper
• ¼ tsp of Cayenne Pepper
• ¼ tsp of Onion Powder
• ¼ tsp of Cumin
• 1 tsp of Olive Oil
• 2 Cups of Low Sodium Chicken Stock
• 1 Cup of Quinoa
• Juice and Zest from One Lime, reserve 1 tsp of lime juice separately 
• Salt and Pepper
• 2 Tablespoons of Cilantro, chopped
• Flesh of 1 avocado
• 2 Tbsp sour cream

1. Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast. (I cut my chicken breasts in half width wise [like you are butterflying it] and made four servings.)
2. Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.
3. Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.
4. After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for several minutes before slicing them.
5. To the quinoa: Toss in the lime zest, lime juice, salt and pepper to taste, and chopped cilantro. Mix to combine. (I would add the lime juice/zest mixture a little at a time & taste it because 1 whole lime was too much citrus for my liking.)
6. To make an avocado cream sauce: Just place the flesh from an avocado along with two tablespoons of sour cream (or greek yogurt) & 1 tsp of reserved lime juice in a food processor and puree until smooth.  Season with salt & pepper & thin with water, if needed/desired.
7. Serve the sliced chicken breast on top of the quinoa & add a dollop of avocado cream sauce.  Enjoy!

Sometimes I like to have a lighter but filling meal for dinner, & this is just that.  It is packed with protein so it keeps you full & it's full of flavor!  The avocado cream is a great touch & is so cool & refreshing paired with the spicy chicken!  I gobbled my dinner up pretty fast & I am not a huge fan of quinoa, but I like it fixed this way.  Yum!  Plus this was a quick meal to put together as well, so that is always great!

  

Blackened Chicken & Cilantro Lime Quinoa

Recipe from Sarcastic Cooking & lightly altered by: Amber (Dessert Now, Dinner Later!)

• 2 Boneless Skinless Chicken Breasts
• ½ tsp of Paprika
• ¼ tsp of Salt
• ¼ tsp of Pepper
• ¼ tsp of Cayenne Pepper
• ¼ tsp of Onion Powder
• ¼ tsp of Cumin
• 1 tsp of Olive Oil
• 2 Cups of Low Sodium Chicken Stock
• 1 Cup of Quinoa
• Juice and Zest from One Lime, reserve 1 tsp of lime juice separately 
• Salt and Pepper
• 2 Tablespoons of Cilantro, chopped
• Flesh of 1 avocado
• 2 Tbsp sour cream

1. Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast. (I cut my chicken breasts in half width wise [like you are butterflying it] and made four servings.)
2. Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.
3. Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.
4. After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for several minutes before slicing them.
5. To the quinoa: Toss in the lime zest, lime juice, salt and pepper to taste, and chopped cilantro. Mix to combine. (I would add the lime juice/zest mixture a little at a time & taste it because 1 whole lime was too much citrus for my liking.)
6. To make an avocado cream sauce: Just place the flesh from an avocado along with two tablespoons of sour cream (or greek yogurt) & 1 tsp of reserved lime juice in a food processor and puree until smooth.  Season with salt & pepper & thin with water, if needed/desired.
7. Serve the sliced chicken breast on top of the quinoa & add a dollop of avocado cream sauce.  Enjoy!

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Cranberry Apple Casserole {or crisp ... or crunch}

As I'm sitting here thinking about writing about this dish, I can't help but have a vision of a TV infomercial playing in my head, 'cause this dish is so versatile. {insert boisterous announcer voice here} ... It's a creative cranberry fall'ish, Thanksgiving'ish side dish ... BUT WAIT! THERE'S MORE! ... It's perfect as a breakfast/brunch dish ... BUT WAIT! THERE'S MORE! ...
Continue Reading >>

As I'm sitting here thinking about writing about this dish, I can't help but have a vision of a TV infomercial playing in my head, 'cause this dish is so versatile. {insert boisterous announcer voice here} ... It's a creative cranberry fall'ish, Thanksgiving'ish side dish ... BUT WAIT! THERE'S MORE! ... It's perfect as a breakfast/brunch dish ... BUT WAIT! THERE'S MORE! ...
Continue Reading >>

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Pumpkin Pie Snickerdoodle Blondies - SRC

I am really loving the Secret Recipe Club.  This month was especially fun because I was assigned to a fellow baker's blog - the Secrets from the Cookie Princess.  Colleen is a gal after my own heart for sure - she loves baking for friends, family, co-workers, and her husband and has a great variety of 

amazing goodies and treats.....and several savory options as well.  

I was tempted to try all sorts of delicacies - like Brown Sugar Cinnamon Biscotti, Pecan Pie Cookies (wouldn't those be great for Thanksgiving???) and Mint Fudge Swirls (a beautiful cookie for Christmas), but since we were having an early "Thanksgiving" dinner with some friends in a couple of days and I was responsible for dessert, these bars jumped out at me.

I was not disappointed. The lightly spiced snickerdoodle cookie is a perfect base for the pumpkin layer - which is flavored like pumpkin pie, but with some flour added in, it's a bit thicker and sturdier than pie. The cinnamon and sugar on top add just the right amount of extra sweetness and spice, and of course, I couldn't resist adding some whipped cream on top, 'cause you can't have pumpkin desserts without whipped cream.  

These bars were popular with our guests and I was more than happy to have a few left over for munching the next day.  Grant wasn't the biggest fan, because he prefers pumpkin in cheesecake - but the kids and I loved them.  

You can store them at room temperature, unless you've already piped the whipped cream on top, in which case, keep them in the fridge.  They taste great either way.

Pumpkin Pie Snickerdoodle Blondies (from Secrets from the Cookie Princess)

Snickerdoodle Layer:

3 cups all purpose flour

2 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1-1/2 cups brown sugar, packed

1 cup butter, room temperature

2 eggs

1 tsp. vanilla extract

Pumpkin Pie Layer:

1/2 cup butter, softened

1 cup sugar

1 (15 oz) can pure pumpkin puree

2 eggs

1 cup flour

1 tsp. baking powder

1 tsp. salt

1 tsp. pumpkin pie spice

Topping:

2 Tbs. sugar

2 tsp. cinnamon

Optional - but highly recommended

1/2 cup heavy cream

3 Tbs. powdered sugar

1/2 tsp. vanilla extract

Preheat oven to 350°.

Snickerdoodle Layer:

Sift together flour, baking powder, salt, and cinnamon. Set aside.  In the bowl of a stand mixer using the paddle attachment, beat butter and brown sugar until fluffy.  Add eggs and vanilla and beat until smooth, scraping the sides of the bowl as needed.

Gradually add the flour mixture and mix until well blended.  The batter with be thick. 

Lightly grease a 13 x 9" pan and lay a piece of parchment paper across the pan, leaving overhang on the edges.  This will make it easier to get the bars out of the pan later.

Spread the snickerdoodle batter into the lined pan and press into an even layer.  Use your fingers  - it's a bit sticky and the paper may slide about, but try to get it even.

Bake for 4 minutes.

Pumpkin Pie layer:

Use the same bowl from the snickerdoodle batter.  Mix the butter and sugar together until fluffy, then add pumpkin, eggs, and vanilla and mix until combined, scraping the sides of the bowl as needed.  Add flour, baking powder, salt, and pumpkin pie spice and mix to combine.

Pour the pumpkin mixture over the slightly baked snickerdoodle batter and smooth the layer over the top.

In a small bowl, mix topping ingredients (sugar and cinnamon) and sprinkle evenly over the pumpkin pie layer.

Bake for 37-45 minutes or until a toothpick inserted into the center of the pan comes out clean.  

Remove from oven and cool on a wire rack for about an hour.  Bars may deflate slightly and the top layer will have a pie-like texture.  The edges will be more firm.

After bars have cooled completely, gently lift the bars out of the pan using the parchment as a sling.  Cut into squares.  Store in an airtight container.

Before serving:

Whipped Cream (optional):

In a chilled mixing bowl, beat cream on medium/high speed for 30 seconds.  Add powdered sugar and vanilla extract and continue to beat until stiff peaks form. 

Put into a large pastry bag fitted with a large star tip and pipe whipped cream on each square. 

Linked to Crazy Sweet Tuesday, Trick or Treat Tuesday

I am really loving the Secret Recipe Club.  This month was especially fun because I was assigned to a fellow baker's blog - the Secrets from the Cookie Princess.  Colleen is a gal after my own heart for sure - she loves baking for friends, family, co-workers, and her husband and has a great variety of 

amazing goodies and treats.....and several savory options as well.  

I was tempted to try all sorts of delicacies - like Brown Sugar Cinnamon Biscotti, Pecan Pie Cookies (wouldn't those be great for Thanksgiving???) and Mint Fudge Swirls (a beautiful cookie for Christmas), but since we were having an early "Thanksgiving" dinner with some friends in a couple of days and I was responsible for dessert, these bars jumped out at me.

I was not disappointed. The lightly spiced snickerdoodle cookie is a perfect base for the pumpkin layer - which is flavored like pumpkin pie, but with some flour added in, it's a bit thicker and sturdier than pie. The cinnamon and sugar on top add just the right amount of extra sweetness and spice, and of course, I couldn't resist adding some whipped cream on top, 'cause you can't have pumpkin desserts without whipped cream.  

These bars were popular with our guests and I was more than happy to have a few left over for munching the next day.  Grant wasn't the biggest fan, because he prefers pumpkin in cheesecake - but the kids and I loved them.  

You can store them at room temperature, unless you've already piped the whipped cream on top, in which case, keep them in the fridge.  They taste great either way.

Pumpkin Pie Snickerdoodle Blondies (from Secrets from the Cookie Princess)

Snickerdoodle Layer:

3 cups all purpose flour

2 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1-1/2 cups brown sugar, packed

1 cup butter, room temperature

2 eggs

1 tsp. vanilla extract

Pumpkin Pie Layer:

1/2 cup butter, softened

1 cup sugar

1 (15 oz) can pure pumpkin puree

2 eggs

1 cup flour

1 tsp. baking powder

1 tsp. salt

1 tsp. pumpkin pie spice

Topping:

2 Tbs. sugar

2 tsp. cinnamon

Optional - but highly recommended

1/2 cup heavy cream

3 Tbs. powdered sugar

1/2 tsp. vanilla extract

Preheat oven to 350°.

Snickerdoodle Layer:

Sift together flour, baking powder, salt, and cinnamon. Set aside.  In the bowl of a stand mixer using the paddle attachment, beat butter and brown sugar until fluffy.  Add eggs and vanilla and beat until smooth, scraping the sides of the bowl as needed.

Gradually add the flour mixture and mix until well blended.  The batter with be thick. 

Lightly grease a 13 x 9" pan and lay a piece of parchment paper across the pan, leaving overhang on the edges.  This will make it easier to get the bars out of the pan later.

Spread the snickerdoodle batter into the lined pan and press into an even layer.  Use your fingers  - it's a bit sticky and the paper may slide about, but try to get it even.

Bake for 4 minutes.

Pumpkin Pie layer:

Use the same bowl from the snickerdoodle batter.  Mix the butter and sugar together until fluffy, then add pumpkin, eggs, and vanilla and mix until combined, scraping the sides of the bowl as needed.  Add flour, baking powder, salt, and pumpkin pie spice and mix to combine.

Pour the pumpkin mixture over the slightly baked snickerdoodle batter and smooth the layer over the top.

In a small bowl, mix topping ingredients (sugar and cinnamon) and sprinkle evenly over the pumpkin pie layer.

Bake for 37-45 minutes or until a toothpick inserted into the center of the pan comes out clean.  

Remove from oven and cool on a wire rack for about an hour.  Bars may deflate slightly and the top layer will have a pie-like texture.  The edges will be more firm.

After bars have cooled completely, gently lift the bars out of the pan using the parchment as a sling.  Cut into squares.  Store in an airtight container.

Before serving:

Whipped Cream (optional):

In a chilled mixing bowl, beat cream on medium/high speed for 30 seconds.  Add powdered sugar and vanilla extract and continue to beat until stiff peaks form. 

Put into a large pastry bag fitted with a large star tip and pipe whipped cream on each square. 

Linked to Crazy Sweet Tuesday, Trick or Treat Tuesday

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Wassail

Wassail is one of my favorite warm drinks in the fall.  I love the sweetness of the apple with the tang of the citrus & the bold flavor of the spices all wrapped into a warm soothing drink.  This also really makes your house smell amazing!  I guess I like to make things that create a heavenly aroma in my home because a lot of my posts lately have done just that!  I love fall scents, flavors, & foods!  This is a great holiday drink to serve for Thanksgiving or Christmas.  Enjoy!

Wassail

Recipe from: Amber (Dessert Now, Dinner Later!)

• 1- 96 fl.oz. (3QT) bottle apple cider
• 1- 46 fl.oz.(1QT 14fl.oz.) can pineapple juice
• 1 orange sliced
• juice of 1 lemon
• 2 cinnamon sticks
• 1/2 tsp nutmeg
• 3/4 tsp cloves
• 1/2 cup sugar

1. Add all ingredients into a LARGE crockpot & give it a quick stir to dissolve the sugar.  Cover & heat on high for 2 hours or low for 4 hours.  Serve warm.
2. *Stovetop method: Heat on medium high until it reaches a boil, then turn the temperature to low & simmer, covered, for 1-2 hours.  Serve warm.

Wassail is one of my favorite warm drinks in the fall.  I love the sweetness of the apple with the tang of the citrus & the bold flavor of the spices all wrapped into a warm soothing drink.  This also really makes your house smell amazing!  I guess I like to make things that create a heavenly aroma in my home because a lot of my posts lately have done just that!  I love fall scents, flavors, & foods!  This is a great holiday drink to serve for Thanksgiving or Christmas.  Enjoy!

Wassail

Recipe from: Amber (Dessert Now, Dinner Later!)

• 1- 96 fl.oz. (3QT) bottle apple cider
• 1- 46 fl.oz.(1QT 14fl.oz.) can pineapple juice
• 1 orange sliced
• juice of 1 lemon
• 2 cinnamon sticks
• 1/2 tsp nutmeg
• 3/4 tsp cloves
• 1/2 cup sugar

1. Add all ingredients into a LARGE crockpot & give it a quick stir to dissolve the sugar.  Cover & heat on high for 2 hours or low for 4 hours.  Serve warm.
2. *Stovetop method: Heat on medium high until it reaches a boil, then turn the temperature to low & simmer, covered, for 1-2 hours.  Serve warm.

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