Monthly Archives: October 2011

Pumpkin Spice Pudding Cookies

Hey all.Thank you for the comments and feedback about the layout.  I think I’m going to keep it like this, at least for a while.I hope you’re having an awesome Halloween.  What are your costumes, if you celebrate? I dressed up as a “Bloody  Baker” and I passed out cookies.  


Our college had a “Fright Night” and all the people decorate their hall.  The first floor was the least scary and gradually got scarier all the way to the fourth floor.  I live on the fourth floor and our hall was so scary.  There were a couple of children that cried… it was that scary.Did any of your guys’ children, if you have any, take advantage of the Scary Face pancake at iHop? I did… we had a great waitress who didn’t care and I was so pumped.  Isn’t it cute?

In the spirit of Halloween, I made some Halloween cookies.  They’re pumpkin spice and they turned out a different texture than most pudding cookies I’ve made before.  They’re a puffier cookie, but they’re moist. They don’t look very appealing because of their orange color, but they’re tasty.  They aren’t too sweet so the chocolate glaze and the Hershey’s Kiss on top are perfect last touches.



Pumpkin Spice Pudding Cookies



Ingredients
½ cup (1 stick) unsalted butter, very soft 
½ cup packed brown sugar 
¼ cup granulated sugar 
½ teaspoon salt 
1 teaspoon vanilla 
1 egg 
¼ teaspoon baking soda 
1 ½ cups All-Purpose Flour 
1 packet (4.2 oz) Pumpkin Spice Pudding 
24 Pumpkin Spice Hershey’s Kisses


Glaze:
½ cup chocolate chips
¼ tablespoons milk or heavy cream
Directions:

  1. Preheat oven to 375.
  2. Place the very soft butter in a medium-large mixing bowl. Add the sugars, salt, vanilla, and stir well. Add the egg and stir until well blended. Add the baking soda, flour, and Pumpkin Spice pudding, mixing until blended. 
  3. Scoop rounded tablespoons of dough onto light-colored baking sheets. Flatten into disks, using gentle pressure from your fingers.
  4. Bake the cookies for 10-12 minutes, until the bottoms and edges are lightly browned; the tops shouldn’t brown, they should still be slightly gooey. Remove the cookies from the oven.
  5. Press the Pumpkin Spice Hershey’s Kisses into each cookie while the cookies are still warm.
  6. Slide the cookies onto a rack to cool completely. 
  7. Make the glaze by warming the milk until it starts to bubble; either by stove or by microwave.  Add the chocolate chips until they are melted.
  8. Mix together until the consistency is smooth.  Drizzle over cookies.


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Pumpkin Spice Pudding Cookies

Hey all.Thank you for the comments and feedback about the layout.  I think I’m going to keep it like this, at least for a while.I hope you’re having an awesome Halloween.  What are your costumes, if you celebrate? I dressed up as a “Bloody  Baker” and I passed out cookies.  


Our college had a “Fright Night” and all the people decorate their hall.  The first floor was the least scary and gradually got scarier all the way to the fourth floor.  I live on the fourth floor and our hall was so scary.  There were a couple of children that cried… it was that scary.Did any of your guys’ children, if you have any, take advantage of the Scary Face pancake at iHop? I did… we had a great waitress who didn’t care and I was so pumped.  Isn’t it cute?

In the spirit of Halloween, I made some Halloween cookies.  They’re pumpkin spice and they turned out a different texture than most pudding cookies I’ve made before.  They’re a puffier cookie, but they’re moist. They don’t look very appealing because of their orange color, but they’re tasty.  They aren’t too sweet so the chocolate glaze and the Hershey’s Kiss on top are perfect last touches.



Pumpkin Spice Pudding Cookies



Ingredients
1/2 cup (1 stick) unsalted butter, very soft 
1/2 cup packed brown sugar 
1/4 cup granulated sugar 
1/2 teaspoon salt 
1 teaspoon vanilla 
1 egg 
1/4 teaspoon baking soda 
1 1/2 cups All-Purpose Flour 
1 packet (4.2 oz) Pumpkin Spice Pudding 
24 Pumpkin Spice Hershey’s Kisses


Glaze:
1/2 cup chocolate chips
1/4 tablespoons milk or heavy cream
Directions:

  1. Preheat oven to 375.
  2. Place the very soft butter in a medium-large mixing bowl. Add the sugars, salt, vanilla, and stir well. Add the egg and stir until well blended. Add the baking soda, flour, and Pumpkin Spice pudding, mixing until blended. 
  3. Scoop rounded tablespoons of dough onto light-colored baking sheets. Flatten into disks, using gentle pressure from your fingers.
  4. Bake the cookies for 10-12 minutes, until the bottoms and edges are lightly browned; the tops shouldn’t brown, they should still be slightly gooey. Remove the cookies from the oven.
  5. Press the Pumpkin Spice Hershey’s Kisses into each cookie while the cookies are still warm.
  6. Slide the cookies onto a rack to cool completely. 
  7. Make the glaze by warming the milk until it starts to bubble; either by stove or by microwave.  Add the chocolate chips until they are melted.
  8. Mix together until the consistency is smooth.  Drizzle over cookies.


Pumpkin Banana Bread

Hey all,

I’m having some technical difficulties with my blog right now.  I tried adding a new header, but for some reason I keep getting an ‘internal error’ and my picture won’t upload.  Until I can get a picture to upload, I’m testing a new format.  Let me know what you think of it.

Remember that awesome Healthy Pumpkin Flavored Cream Cheese I just made?  Well, if you’re struggling to find things to spread it on (which I’m sure you’re not) I have a few ideas.

  1. Rice Cakes.  My personal favorite to put it on is Apple Cinnamon rice cakes.
  2. Wheat Thins.  The salty and sweat combo = perfection.
  3. Toast. I think this one is a given.
  4. Bananas.  Such a healthy treat.
  5. Ice Cream.  Have you had the Ben and Jerry’s Pumpkin Cheesecake ice cream?  Yeah, well, just mix this in with vanilla ice cream, and top with graham crackers and it tastes just like it.
  6. Pumpkin Banana Bread.  This is so good on pumpkin banana bread!  
Don’t have pumpkin banana bread? Luckily, Gina  is a gina-ious (ha ha) and has provided us all with a recipe:

Pumpkin Banana Bread
Ingredients:  

  • 1 ¼ cup all purpose flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3 very ripe medium bananas, mashed
  • ½ cup pureed pumpkin
  • 2 tbsp butter, softened
  • ½ cup light brown sugar, unpacked
  • 1 large egg white
  • 1 large egg
  • 1 tsp vanilla extract


Directions:

  1. Preheat oven to 325°. Grease a 9×5 inch loaf pan with baking spray.
  2. In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.
  3. In a large bowl, cream butter and sugar with an electric mixer. Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
  4. Add flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.
  5. Pour batter into loaf pan and bake on the center rack for 60 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
  7. Spread with pumpkin cream cheese.  Enjoy.

Pumpkin Banana Bread

Hey all,

I’m having some technical difficulties with my blog right now.  I tried adding a new header, but for some reason I keep getting an ‘internal error’ and my picture won’t upload.  Until I can get a picture to upload, I’m testing a new format.  Let me know what you think of it.

Remember that awesome Healthy Pumpkin Flavored Cream Cheese I just made?  Well, if you’re struggling to find things to spread it on (which I’m sure you’re not) I have a few ideas.

  1. Rice Cakes.  My personal favorite to put it on is Apple Cinnamon rice cakes.
  2. Wheat Thins.  The salty and sweat combo = perfection.
  3. Toast. I think this one is a given.
  4. Bananas.  Such a healthy treat.
  5. Ice Cream.  Have you had the Ben and Jerry’s Pumpkin Cheesecake ice cream?  Yeah, well, just mix this in with vanilla ice cream, and top with graham crackers and it tastes just like it.
  6. Pumpkin Banana Bread.  This is so good on pumpkin banana bread!  
Don’t have pumpkin banana bread? Luckily, Gina  is a gina-ious (ha ha) and has provided us all with a recipe:

Pumpkin Banana Bread
Ingredients:  

  • 1 1/4 cup all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3 very ripe medium bananas, mashed
  • 1/2 cup pureed pumpkin
  • 2 tbsp butter, softened
  • 1/2 cup light brown sugar, unpacked
  • 1 large egg white
  • 1 large egg
  • 1 tsp vanilla extract


Directions:

  1. Preheat oven to 325°. Grease a 9×5 inch loaf pan with baking spray.
  2. In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.
  3. In a large bowl, cream butter and sugar with an electric mixer. Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
  4. Add flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.
  5. Pour batter into loaf pan and bake on the center rack for 60 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
  7. Spread with pumpkin cream cheese.  Enjoy.

Healthy Pumpkin Flavored Cream Cheese and a Giveaway Winner

Hi everyone!!

Thank you all for commenting on the giveaway.  It was really exciting to get all of those comments; maybe I should have them more often. 🙂



The winner, picked by a random comment generator, is Deea from Sprinkle Some Sunshine.  Congratulations! If you all get a chance, go check out her super cute blog.


In other news, I made this dip/spread/whatever from Skinny Taste. Oh. My. Gosh.  This stuff is SO ADDICTING and it’s completely okay because it’s so good for you.  I would even use it as frosting for cupcakes. It is that good.  I ate it on toast, I ate it with crackers, I even ate it plain.  I originally halved the recipe and had to end up doubling it. Make this, you won’t regret it.



Healthy Pumpkin Flavored Cream Cheese Cream Cheese
from: Skinny Taste


Servings: 12 
Serving Size: 2 tablespoons Calories: 54



Ingredients:

  • 8 oz Philadelphia 1/3 fat cream cheese
  • ½ cup pureed pumpkin (canned is fine)
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 2 tbsp brown sugar
  • 1 tbsp agave nectar
Directions:

1.  Combine all the ingredients in a medium bowl and beat until smooth. 


Healthy Pumpkin Flavored Cream Cheese and a Giveaway Winner

Hi everyone!!

Thank you all for commenting on the giveaway.  It was really exciting to get all of those comments; maybe I should have them more often. 🙂



The winner, picked by a random comment generator, is Deea from Sprinkle Some Sunshine.  Congratulations! If you all get a chance, go check out her super cute blog.


In other news, I made this dip/spread/whatever from Skinny Taste. Oh. My. Gosh.  This stuff is SO ADDICTING and it’s completely okay because it’s so good for you.  I would even use it as frosting for cupcakes. It is that good.  I ate it on toast, I ate it with crackers, I even ate it plain.  I originally halved the recipe and had to end up doubling it. Make this, you won’t regret it.



Healthy Pumpkin Flavored Cream Cheese Cream Cheese
from: Skinny Taste


Servings: 12 
Serving Size: 2 tablespoons Calories: 54



Ingredients:

  • 8 oz Philadelphia 1/3 fat cream cheese
  • 1/2 cup pureed pumpkin (canned is fine)
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 2 tbsp brown sugar
  • 1 tbsp agave nectar
Directions:

1.  Combine all the ingredients in a medium bowl and beat until smooth. 


Salted Caramel Chocolate Chip Cookies

Halloween is right around the corner and I have no idea what I want to be.

I was reading Joy’s blog today and all I could think the whole time was, “Thank GOD.”

Her post was all about how slutty costumes are no bueno and I couldn’t agree more.

Living in the dorms, it’s almost impossible to get away from slutty costumes.  I just have absolutely no desire.  I mean it’s your one night of the year to be whatever you want.  Why would you pick something slutty?  I just don’t get it.

First of all, they’re just not cool. And they’re completely unoriginal.  And weird.  I saw a “sexy Spongebob” costume. Isn’t that just stupid?  Why would you want to turn completely innocent things, sexy?

So, if you want to be something unique for Halloween, don’t dress slutty.

I’m done ranting, now on to things that are actually cool.  Cookies.

I am obsessed with Starbucks’ Salted Caramel Frappuccino.  It’s amazing.  It’s fall in a cup.  I had to make it in cookie form, which is a bad idea if you don’t want to be on sugar overload because that’s exactly what happened to me.  These are amazing!  The only problem I had with them was that they stuck to the well oiled pan, so I definitely suggest using parchment paper.



Salted Caramel Chocolate Chip Cookies


Ingredients:


1 cup (2 sticks, 8 ounces) unsalted butter, very soft
1 cup (7 ½ ounces) packed brown sugar
¾ cup (5 ¼ ounces) granulated sugar
1 teaspoon salt
2 teaspoons vanilla
1/8 teaspoon almond extract
1 large egg
½ teaspoon baking soda
2 3/4 cups (11 5/8 ounces) All-Purpose Flour
1 ½ cups (9 ounces) chocolate chips

1 ½ cups chopped caramels

1 ½ teaspoons sea salt


Directions:

  1. Place the very soft butter in a medium-large mixing bowl. Add the sugars, salt, vanilla, and stir well. Add the egg and stir until well blended. Add the baking soda and flour, mixing until blended. Stir in the chocolate chips and caramels.
  2. Scoop rounded teaspoons of dough onto light-colored baking sheets. Flatten into disks, using gentle pressure from your fingers.  You can also flatten with the bottom of a cup or something.  Sprinkle a little pinch of salt on each of the cookies.
  3. Bake the cookies in a preheated 375°F oven for 10-12 minutes, until the bottoms and edges are lightly browned; the tops shouldn’t brown, they should still be slightly gooey. Remove the cookies from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely.  

Salted Caramel Chocolate Chip Cookies

Halloween is right around the corner and I have no idea what I want to be.

I was reading Joy’s blog today and all I could think the whole time was, “Thank GOD.”

Her post was all about how slutty costumes are no bueno and I couldn’t agree more.

Living in the dorms, it’s almost impossible to get away from slutty costumes.  I just have absolutely no desire.  I mean it’s your one night of the year to be whatever you want.  Why would you pick something slutty?  I just don’t get it.

First of all, they’re just not cool. And they’re completely unoriginal.  And weird.  I saw a “sexy Spongebob” costume. Isn’t that just stupid?  Why would you want to turn completely innocent things, sexy?

So, if you want to be something unique for Halloween, don’t dress slutty.

I’m done ranting, now on to things that are actually cool.  Cookies.

I am obsessed with Starbucks’ Salted Caramel Frappuccino.  It’s amazing.  It’s fall in a cup.  I had to make it in cookie form, which is a bad idea if you don’t want to be on sugar overload because that’s exactly what happened to me.  These are amazing!  The only problem I had with them was that they stuck to the well oiled pan, so I definitely suggest using parchment paper.



Salted Caramel Chocolate Chip Cookies


Ingredients:


1 cup (2 sticks, 8 ounces) unsalted butter, very soft
1 cup (7 1/2 ounces) packed brown sugar
3/4 cup (5 1/4 ounces) granulated sugar
1 teaspoon salt
2 teaspoons vanilla
1/8 teaspoon almond extract
1 large egg
1/2 teaspoon baking soda
2 3/4 cups (11 5/8 ounces) All-Purpose Flour
1 1/2 cups (9 ounces) chocolate chips

1 1/2 cups chopped caramels

1 1/2 teaspoons sea salt


Directions:

  1. Place the very soft butter in a medium-large mixing bowl. Add the sugars, salt, vanilla, and stir well. Add the egg and stir until well blended. Add the baking soda and flour, mixing until blended. Stir in the chocolate chips and caramels.
  2. Scoop rounded teaspoons of dough onto light-colored baking sheets. Flatten into disks, using gentle pressure from your fingers.  You can also flatten with the bottom of a cup or something.  Sprinkle a little pinch of salt on each of the cookies.
  3. Bake the cookies in a preheated 375°F oven for 10-12 minutes, until the bottoms and edges are lightly browned; the tops shouldn’t brown, they should still be slightly gooey. Remove the cookies from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely.  

Halloween Cake Pops and a Giveaway!

Hi Guys!

Sorry it’s been so long, but I’m back with a gift for you.

I just received this book, Crazy for Cake Pops in the mail and I’m so excited about it.  I thought I knew all there was to know about cake pops, but I was mistaken.  This book has so many techniques and flavor ideas it’s incredible!

The Cake Pop- A Treat That’s as Fun to Make as It Is to Eat!


A beautifully decorated cake can wow anyone. And there’s nothing more entertaining than food on a stick.  Combine the two and you’ve got the incredibly cute, one-bite, hand-held snacks everyone loves: cake pops!

Introducing Crazy for Cake Pops, a craft cookbook packed with 50 cake-on-a-stick designs and 70 stunning color photos. The wide range of exciting shapes and tasty flavors with have you eager to make and decorate these treats for any and every occasion.  A few fun examples:

  • Birthday Party Clown Pops
  • Halloween Jack-o’-Lanterns
  • Holiday Bauble Balls
  • Valentine’s Day Sweetheart Pops
  • Game Night Poker Chips and Dice

…and more!

Teaching you how to create these scrumptious mini desserts with professional results, author Molly Bakes clearly explains the step-by-step process for cake pop success.  “These recipes show that you don’t have to be a brilliant baker or even an experienced cake decorator to make these adorable treats,” she says. “All you need is a few simple ingredients, some lollipop sticks, and, of course, your imagination!”

So, now I have one copy of the cute little book to give away.

To enter, all you have to do is leave a comment. Make sure you include an e-mail address so I can contact you if you win.

Extra entries:

  1. Follow me on Google Friend Connect and leave me a comment saying you did so.
  2. Subscribe to What Katie’s Baking and leave a comment saying you did so.
  3. Follow What Katie’s Baking on Facebook and leave a comment saying you did so.
I’ll choose a winner next Monday, October 24 and get the book sent out to you asap.
These are what I made with help from the book:

If you don’t win, I highly recommend you buy the book.  It’s only $10.17 on Amazon right now, so it’s a steal!

Halloween Cake Pops and a Giveaway!

Hi Guys!

Sorry it’s been so long, but I’m back with a gift for you.

I just received this book, Crazy for Cake Pops in the mail and I’m so excited about it.  I thought I knew all there was to know about cake pops, but I was mistaken.  This book has so many techniques and flavor ideas it’s incredible!

The Cake Pop- A Treat That’s as Fun to Make as It Is to Eat!


A beautifully decorated cake can wow anyone. And there’s nothing more entertaining than food on a stick.  Combine the two and you’ve got the incredibly cute, one-bite, hand-held snacks everyone loves: cake pops!

Introducing Crazy for Cake Pops, a craft cookbook packed with 50 cake-on-a-stick designs and 70 stunning color photos. The wide range of exciting shapes and tasty flavors with have you eager to make and decorate these treats for any and every occasion.  A few fun examples:

  • Birthday Party Clown Pops
  • Halloween Jack-o’-Lanterns
  • Holiday Bauble Balls
  • Valentine’s Day Sweetheart Pops
  • Game Night Poker Chips and Dice

…and more!

Teaching you how to create these scrumptious mini desserts with professional results, author Molly Bakes clearly explains the step-by-step process for cake pop success.  “These recipes show that you don’t have to be a brilliant baker or even an experienced cake decorator to make these adorable treats,” she says. “All you need is a few simple ingredients, some lollipop sticks, and, of course, your imagination!”

So, now I have one copy of the cute little book to give away.

To enter, all you have to do is leave a comment. Make sure you include an e-mail address so I can contact you if you win.

Extra entries:

  1. Follow me on Google Friend Connect and leave me a comment saying you did so.
  2. Subscribe to What Katie’s Baking and leave a comment saying you did so.
  3. Follow What Katie’s Baking on Facebook and leave a comment saying you did so.
I’ll choose a winner next Monday, October 24 and get the book sent out to you asap.
These are what I made with help from the book:

If you don’t win, I highly recommend you buy the book.  It’s only $10.17 on Amazon right now, so it’s a steal!