Sunday, October 28, 2012

Tidbits {October 28, 2011}

I have decided to make a (hopefully) weekly post featuring photos taken/my obsessions over the past week. Clearly, I love my iPhone camera...

Loving UNC.
Mallard Ball-ing.
Puppies & Pumpkin Muffins.
Chicken Cannelloni with Roasted Red Pepper Sauce.
Family Time.

Wednesday, October 24, 2012

Pumpkin Toffee Cookies

Hello, beautiful.

Ok, so a couple weeks back I confessed my undying love for pumpkin. I can't get enough. Seriously.

From pumpkin muffins to pumpkin bread, pumpkin coffee to pumpkin waffles, and everything in between, I have probably consumed an entire pumpkin patch. And I'm lovin' every minute of it.

Now, while these cookies weren't on my Pumpkin Bucket List, the second I saw this recipe on Two Peas and Their Pod, I knew I had to eat them IMMEDIATELY. So, I went to the store and got everything. Best. Decision. Ever.

While Maria over at Two Peas and Their Pod topped her cookies with a Salted Caramel Glaze, I opted not to because I wanted my cookies sans glaze on this particular day. It was just one of those days. BUT, head over to her site to get the recipe for the glaze so you can fully deck out your cookies if you so please!

These cookies were super moist, with a texture more similar to pumpkin bread than your traditional cookie. The toffee bits added an extra richness, and these pair so incredibly well with a cup o' joe I can't even handle it.

I made my cookies more "bite size" than the original recipe, but feel free to make them any size you please.

Enjoy the goodness of fall with these cookies and tons of other pumpkin treats!

It's always a glorious day when you bust out a can of pumpkin.
Batter time (plus I like the olive/orange color combo goin' on) 
How fun is this plate?!
Right before I licked this plate clean.

Pumpkin Toffee Cookies
Recipe from Two Peas and Their Pod
  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/4 tsp. ground all-spice
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 1/2 cup Heath Toffee Bits or chopped Heath bars
  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside. 
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, all-spice, and salt. Set aside.
  3. In the bowl of a stand mixer, beat together the butter and sugar until creamy, about 3 minutes. Add in the pumpkin, egg, and vanilla extract. Beat until smooth. Slowly add in the dry ingredients and mix until just combined. Stir in Heath Toffee Bits.
  4. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet. Place the cookies about 1 inch apart. Bake for 12-14 minutes, or until lightly browned around the edges and set. Let the cookies cool on the baking sheet for about 2 minutes. Transfer to a wire cooling rack to cool completely.

Sunday, October 21, 2012

Fall Break Tales

As told by my iPhone...

Tons of food, tons of R&R.
Love my family. Love my dog. Love home.

Wednesday, October 17, 2012

Candy Corn Sugar Cookie Bars

I know, I know...I have been SO bad with my blogging. It's killing me. Midterms kicked my booty, but I am home for fall break, snuggling on the couch with pumpkin coffee and loaves of pumpkin bread. Talk about perfection.

With Halloween rapidly approaching (WHAT SHOULD I BE?! HELP!), I figure it's time to whip up some themed desserts. I know we can all agree on that.

While I absolutely LOVE candy corn (I'm a Brach's snob), it seems that a lot of people don't enjoy the festive treat. I don't understand their hatred. I literally eat a bag a week. YOLO, I'll say it.

These Candy Corn Sugar Cookie Bars are perfect for people who don't enjoy indulging in candy corn, but love the look of the striped candies.

While you could make your own frosting as the recipe calls for, I chose to use a can of whipped cream cheese frosting. Boy oh boy, it was perfection. It adds a sweet touch to these soft bars. Yum!

How great are these eggs?! Love supporting the Breast Cancer Awareness cause! 
Split yo dough.
First the orange....
Then the yellow...
Ready for the oven!
When done, they'll be slightly golden! Notice the bottom left corner...can't even wait for things to cool before I dig in. 
After you've frosted your cookies, cut them into cut little triangles.
Easy yet adorable (and delicious!)

Candy Corn Sugar Cookie Bars
Recipe from Cookies and Cups

Cookie Bars:
  • 1 cup butter, room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 5 cups flour
  • 1 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • orange and yellow food coloring
  • can of frosting OR homemade frosting (recipe below)
  • 1/2 cup butter, room temperature
  • 1/3 cup vegetable shortening
  • 3 cups powdered sugar
  • 2 tbsp. milk
  1. Preheat oven to 375 degrees F.
  2. Line a 13x9 baking dish with foil and spray lightly with baking spray. Set aside.
  3. In your stand mixer, cream butter and sugar until fluffy and light, about 2 minutes.
  4. Add eggs and vanilla and beat until combined, scraping sides when necessary.
  5. Turn mixer to low and add in flour, salt, and baking soda.
  6. Divide the batter in half and color half of the dough yellow and half of the dough orange.
  7. Layer the orange dough in the baking dish first, spreading to edges of pan. Top with yellow dough, carefully pressing evenly on top of the orange.
  8. Bake for 10-12 minutes, or until golden.
  9. Remove from oven and cool completely.
  1. Beat the butter and shortening together until smooth. Turn mixer to low and add in powdered sugar and milk. Turn mixer to medium and beat for about 1 minute until fluffy and smooth.
  2. Spread the frosting on the cooled bars and cut into triangle shaped bars.