Spring Bouquets and Blueberry Snack Bars

.  So, I'm a little disappointed in myself.

This post was originally supposed to be a giveaway for my dear readers (i.e., $10 off a stunning floral bouquet) but because of this or that, it took me way too long to get this post completed.

Therefore, I'm just going to have to promote the bejeezus out of FTD bouquets.  And Lucky Leaf Pie Fillings [the sponsor of this post].

And I can vouch that the FTD bouquets are lush, gorgeous, and the perfect centerpiece to give your home the most lovely Spring touch because FTD sent me a complimentary arrangement of my choice, of which I just could not pass up the Lavender Fields Mixed Bouquet... can you blame me?

The flowers [and vase] came with a packet of flower 'food', so the beautiful arrangement lasted a good week or so on our kitchen counter.  It was always so refreshing turning the corner from coming in to our apartment and seeing bright, luscious flowers that you don't get too often living in the city.

But in addition to the free bouquet,  Lucky Leaf also sent along four pie fillings and three very Spring recipe cards.

So let me speak of one of the most delicious bars I have ever made.  I kid you not.  These things were gone in a flash at work and I didn't stop hearing about them until long after.  They were goOooooOOOooood.

Blueberry Snack Bars.

Sweet, moist, dense cake-like bars topped with a creamy cheesecake middle, rich blueberry pie filling, and finished with crunchy walnuts.  Pa-LEASE.  Makes my mouth water.

And you know what slays me?  

The fact that they weren't completely homemade. 

I can hear the gasps from the true bakers of the world but you know what?  Sometimes you do what you gotta do.  And that's that.  This time around the quick and dirty method was just what I needed though, because I made these late at night after a work event.  But I guarantee you no one would have guessed how easy peasy these were!

Hopefully by this time I've convinced you to at least take a gander at the lovely products FTD has to offer, I do believe a very special Mother's Day happens to be tomorrow...

Or at the very least, I hope you're already gathering together the ingredients for these bars.  Oh you are?  Happy baking!  .

P.S. you've probably noticed I don't have any of my own pictures on this post, huh?  Well I had a bit of a snafoo with my camera and they were deleted from my memory card.  So...this post...just needs to be done.  Sowwy guys.

Hummingbird Oatmeal Cookies

.  So Easter…

I am neither prepared nor ready to admit this lovely family holiday is fast approaching.  It most definitely crept up on me, to say the least.

So what do you know...Easter has come and gone and this post surely did not make it out before the Easter holiday.

I whipped up these cookies a few weekends ago [the second I pinned them] in hopes that I’d [go gaga over them and] get the chance to share them with you all for the holiday.  But as you can see, that most definitely did not happen.  And I'm not happy with myself.  But hopefully there will be some reason for you to include these delish chewy cookies in your upcoming entertaining repertoire.  For they most certainly deserve to be.

You may recall that I've made Bake or Break’s Hummingbird Cupcakes many a times before, they were actually one of the very first recipes I ever posted on LSM.  Which I’m sure I've told you.  Several times before.  But to this day, they continue to be one of my go-to and all-time favorite recipes.  And I can now vouch that my baking blog idol, BoB, has done it yet again.  But this time in cookie form.

These perfectly sized chewy, chewy cookies contain all of the traditional Hummingbird flavors: ripe bananas, sweet pineapple, fragrant spices, and crunchy pecans.  With a dollop of rich cream cheese frosting to top it all off [literally and figuratively], these cookies are near perfection.

And outright addicting. 

A sure crowd pleaser for any holiday brunch, lunch, or dinner. 

Or any ol’ time for that matter.  Because they’re good year round.  You’ll see  .

Adapted from Bake or Break

Ingredients:
Hummingbird Oatmeal Cookies:
2 c. all purpose flour
1 tbsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter, softened
1 c. packed light brown sugar
2 large eggs
1 tsp. vanilla extract
1/2 medium ripe banana, mashed
1-1/2 c. old fashioned oats
1 c. chopped pecans
1/2 c. chopped dried or candied pineapple

Cream Cheese Frosting:
4 oz. cream cheese, softened
1/4 c. unsalted butter, softened
1-1/4 c. powdered sugar
1/2 tsp. vanilla extract
Banana chips, chopped pecans (garnish; optional)

Directions:

1. Heat oven to 350ºF.  Line baking sheets with parchment paper or spray with nonstick cooking spray.
2. For cookies, whisk together flour, baking soda, and salt; set aside.  In a large bowl, beat together butter and brown sugar on medium speed until light and fluffy.  Add eggs, one at a time, mixing well after each addition.  Mix in vanilla extract until combined, then add banana and mix until combined.
3. Reduce mixer speed to low and gradually add flour mixture, mixing just until combined.  Stir in oats, pecans, and pineapple.  
4. Drop dough by scant tablespoonfuls onto prepared baking sheets, leaving about 2 inches between cookies.  Flatten each cookie slightly. 
5. Bake 12 to 14 minutes or until lightly browned.  Cool on pans before removing to wire racks to cool completely.  Repeat with remaining dough.
6. For frosting, in a medium bowl, beat cream cheese and butter with mixer on medium speed until well blended and smooth.  Mix in vanilla extract until combined.
7. Spread about 1/2 tablespoon of frosting on cookies and garnish, if desired.  

Yield: 4 dozen cookies

Glazed Snickerdoodle Waffle Cookies

.  I have to say it...

You will LOVE. these. cookies.

There was really no rhyme or reason as to why I needed to test out this recipe.  Maybe for the fact that I was itching to try something new.  Or maybe because I wanted to use the beloved waffle iron I just had to have for the...second time now.  

Probably a combination of both.

But regardless of the reason, this a unique, fun treat that you can't ignore.  I'm serious.  Particularly for the Snickerdoodle lovers of the world, you'll find this cookie twist quite refreshing.

And how could you not?  The classic cinnamon, buttery Snickerdoodle dough is baked to perfection on a waffle iron, producing a non-traditional, supa-cute cookie shape with an ever-so-slightly crunchy exterior encasing a soft, yet chewy center.  

Oh, and then topped with a smooth cream cheese glaze that takes this goodie to the next Snickerdoodle level.

I won't be able to explain to you well enough just how addictive these little guys are.  For those that I could bare to part with, I shared these cookies with our dog walker and the front desk staff in our building.  Thank goodness for them, otherwise I would have consumed the entire batch on my own in one weekend.  Because once you start, the fun just don't stop!

Until you have a stomach ache ☺︎

But I know you have more self control than I.  So if you have a waffle iron [or are on your way to go get one!], I hope you're already gathering together the ingredient list.  You'll thank me.  You'll see.

Happy baking!  .

From Lauren's Latest

Ingredients:

Snickerdoodle Dough:

1/2 c. butter, at room temperature

1/2 c. sugar

1/4 c. packed light brown sugar

1 large egg

1 tsp. vanilla extract

1-1/4 c. all purpose flour

1/4 tsp. baking soda

3/4 tsp. ground cinnamon

1/4 tsp. salt

Cinnamon Cream Cheese Glaze:

2 oz. cream cheese, softened

1/3 c. powdered sugar

1/2 tsp. vanilla extract

2 to 3 tbsp. heavy whipping cream or milk 

Ground cinnamon (to decorate)

Directions:

1. For the cookies, in a large bowl beat together butter, sugar, and light brown sugar until light and fluffy.  Beat in egg and vanilla extract until smooth.  Add flour, baking soda, cinnamon, and salt, and beat on low speed just until combined (batter will be thick).
2. Heat waffle iron.  Scoop 1 tablespoonful of dough and shape into balls before placing onto waffle iron.  Bake for desired time directed by your iron or until golden brown.  Carefully remove cookies to wire rack to cool.  Repeat until all of dough is used.
3. For glaze, beat together cream cheese, powdered sugar, and vanilla extract until smooth.  Slowly beat in enough cream [or milk] to make glaze a drizzling consistency.  Drizzle over waffle cookies and sprinkle with cinnamon.  

Yield: 2 dozen cookies

Up to My Knees in...Wedding Cupcakes.

.  And the updates continue...!

You may remember my post a couple of months back about a fellow UP employee who approached me about my baking hobby.  He indicated he had the pleasure of trying one of the cupcakes I made for a donation drive [the Nutella Cloud Cupcakes, to be exact] and that he absolutely loved them. So when talk of his daughter's wedding reception came about, he threw out the idea of hiring 'whoever made that cupcake' for the big day. And [shockingly], the bride accepted. So long story short, I became the official baker for a wedding reception. 

Ironically, I was engaged just a short time after this all happened so you can imagine the pressure I began to feel in not screwing this up. I mean, I would be absolutely devastated if for some reason my wedding cake/cupcakes turned out to be a complete failure. So there was no way I was letting that happen to this bride!

Fortunately the bride was not controlling nothing like me and put full trust in yours truly that I could deliver something presentable.  So with a few discussions here and there, flavors were decided rather easily, decorations and stands chosen, and when June 29th, rolled around, all was left up to me.

I've most definitely been pretty quiet about this monumental event in my baking career.  Probably because I was [a wee bit] nervous and in typical 'me' fashion, doubting that it would actually get pulled off.

But lo' and behold, we did it.

And not only was I ecstatic about the results, but the bride and her family also shared in my enthusiasm.  So I would say it was most definitely a success and job well done!

But don't think I'm trying to toot my own horn here.  I'm just over joyed with how this whole thing went down and thanks to my crafty, helpful friend Hollyann [aka Bacon Loving Girl], we managed to string together 3 cupcake trees, 300 cupcakes, and 300 toppers, to create a beautiful display of three different types of cupcakes [Nutella Cloud Cupcakes, (Better Than) Classic Vanilla Cupcakes, and Hummingbird Cupcakes] for this wedding reception.  So just let me be happy for a bit.

And because I was SO very happy with everything, I want to give a little shout out to some of the vendors I used for supplies.  I found myself being extremely cost conscious but also wanting to get the best products possible.  And I found the best of both worlds via the following channels:

•  Costco: I used my Costco membership to buy a number of baking ingredients, but only for those in which it made sense.  So for example, I went to the regular grocery store for flour, sugar, etc. because let's be honest, I didn't need the 10 pound bags Costco sold (if I ever own my own bakery though, Costco is where it's at!).  But I did end up buying things like Nutella, vanilla extract, butter, and eggs, at Costco and I got some FABULOUS deals.  I needed those ingredients in mass quantities and you can't get better than the bulk prices at this place.  Score!
• Cupcaketree.com: I stumbled upon this site for cupcake towers and I must say, uber pleased with the product!  The 'trees' are only cardboard but they're sturdy and I'll be using mine over and over again [that is, if I get another opportunity like this!].  You can also decorate them as you wish, tailoring them to the event you're using them for and they have loads of decorating ideas on their site.  When I bought them, the site also had a deal going on so I received free end caps, which I highly recommend, with the three pack of Mini Square Cupcaketrees the bride picked out.
• American Celebrations: For an extra special touch, we opted to go with cupcake wrappers from this site.  The bride picked out the design she liked [Spanish Tile wrappers] in purple, grey, and ivory [the reception colors], and the rest is history!  My only complaint is that there was some kind of glitch in the shipping that I had to deal with, but fortunately the wrappers still made it to the house in time for the big event.  Crisis averted!
• Etsy: I had to take full advantage of this business/blogging opportunity, so I ordered some clean, simple business cards [design to reflect LSM] from Mallory Hope Design on Etsy.  I was very pleased with the cards and Mallory was a joy to work with, providing numerous iterations of the card design until I got exactly what I wanted.  If I ever need more cards, I'll be going back to her! 

So if I must say it one more time, I absolutely loved the opportunity I was handed.  It's something I've always wanted to try but hey, not many chances come around when someone would take a chance on a novice baker.  For their wedding!  So I must say congratulations and thank you again to the happy bride and groom, and I hope you enjoyed the cupcakes as much as I did making them!  This is most definitley one for the books!  .

A Lucky Leaf GIVEAWAY and {No Bake} Blueberry Lemon Cheesecake Trifles

.  You've probably noticed that I've done a number of Lucky Leaf Giveaways and baked the same number of their delicious recipes [e.g., Cherry Cheesecake Pie, Mini Fruit Pies, and Cherry Coconut Squares].  And seemingly, each giveaway has been better the prior!  Lucky me and you, eh? 

But folks.  This is easily my favorite Lucky Leaf recipe to date.  It's absolutely scrumptious, the simplest to put together, and undoubtedly bears the cutest presentation.  See, getting better every time!

So let's get into this summa' time treat because we both know you just want to get to that giveaway, huh?

For this round, Lucky Leaf focused on crowd-pleasing summer time goodies that also gives us bakers some relief from the hot kitchen.  I mean really, who wants to sweat over a scorching stove and/or oven when it's 95+ and humid out?  My hand is firmly down.

Tilly reaaaaaaaally wanted a trifle!

So in addition to three [no bake] summer recipes, Lucky Leaf also sent me a package of four [too cute] mason jars, two mason jar carriers, and three different flavors of Lucky Leaf pie fillings.  And because I couldn't get enough of those dang mason jars, I had to make the [No Bake] Blueberry Lemon Cheesecake Trifles.  And I'm telling everyone right now who plans on visiting us any time soon, I will be shoveling these into your face because they are that good.  For the life of me, I still can not figure out why I had never tried these types of adorable desserts before?  Shame on me.  But now [thanks to Lucky Leaf], I have a nice collection of mason jars.  So let the layering begin!

This decadent [yet fluffy and light] dessert includes layers and layers of summery yummyness.  Let's start with a cinnamony almond streusel nestled under a layer of fresh blueberries, topped with a [finger-dipping, addicting] smooth lemon cheesecake filling, and finished with buttery pound cake pieces.  Oh yeah, x2.  Yep, if you're using a mason jar you'll have enough room for double the layers.  And you'll still be coming back for more!

So I know mason jars aren't typically a staple in anyone's house, so it must be your lucky day!  As part of this go-around's giveaway, Lucky Leaf will send a winner a a package containing a Lucky Leaf pie filling, a mason jar, and a recipe card, so you can get going on your [no bake] summer time treats!

All YOU have to do is leave a comment on this post telling me about your favorite summer time recipe, savory or sweet!  The giveaway will be only be open until July 12th, so leave your comment today!  Then, I'll randomly select a winner and announce the lucky reader soon after!  Easy peasy, if I do say so.  So get commentin'!  .

Adapted from Lucky Leaf

Ingredients:

Graham Cracker Streusel:

9 cinnamon graham crackers, crushed

1/2 c. packed light brown sugar

1/2 c. slivered almonds

1 pinch of salt

1/2 c. unsalted butter, melted

 

No-Bake Lemon Cheesecake Filling:

24 oz. cream cheese, softened

3/4 c. sugar

1-1/2 c. frozen whipped topping, thawed

1-1/2 c. Lucky Leaf Premium Lemon Pie Filling

 

1 (10.75 oz.) frozen pound cake, thawed and cut into 1/2-inch cubes

18 oz. fresh blueberries

6 mason jars (optional)

 

Directions:

1. For streusel, toss crushed graham crackers, light brown sugar, almonds, salt, and melted butter in a small bowl until butter is evenly distributed.
2. For cheesecake filling, beat together cream cheese and sugar in a medium bowl until light and fluffy.  Gently fold in whipped topping and pie filling until evenly combined.
3. To layer, sprinkle streusel in bottom of jar until bottom is covered (about 3/4-inch thick).  Follow with blueberries, cheesecake mixture, and pound cake cubes.  Repeat steps until mason jar is filled. 

 

Yield: 6 servings

Secret Recipe Club: Creamy Smoked Salmon Dip

.  Annnnnnnd.

It's SRC time.

This month I was assigned a scrumptiously interesting and bilingual blog: Canela Kitchen.  Yes, a bilingual blog.  Who knew?!

Anywho, searching through Canela Kitchen recipes made my mouth water from the vast array of appetizers, desserts [more mousses and puddings than I thought possible!], soups, and so much more.  But Canela Kitchen has been in existence since 2007, so of course they have loads to share!  And back to this bilingual thing, each and every post written in English is followed up by the same post written in Spanish.  Nifty, huh?!  Very internationally friendly.

But when I stumbled upon the Smoked Salmon and Cream Cheese Dip recipe, there was no need to search any further.  I was hooked from the moment I saw 'smoked salmon.'

And it is official this dip has made it on to my go-to appetizer recipes.  HOLY SMOKES, this dip is too good, if that's even possible.  But I guess any time you throw smoked salmon into the mix, it's gotta be good.  Plus some salty capers, crunchy onions, refreshing cucumbers, tangy dill, and a creamy base.  On a baguette.  Hmm, guess who won't be sharing?

The great thing about this dip [aside from the fact that it's so dang tasty], is that you're turning a potentially expensive appetizer into one that's much more affordable.  I mean, we all know smoked salmon isn't cheap.  So mixing it into a dip really spreads the salmon much further [pun intended].  I'm totally envisioning this dip in our Easter spread this year.  Yes, my family, you will get to enjoy this creation just as I have.  Lucky ducks.

Thanks again, Canela Kitchen, for a superb dip recipe!  Until next month, SRCers!  .

Adapted from Canela Kitchen

Ingredients:

8 oz. cream cheese, softened

1 c. light sour cream

6 oz. smoked salmon, chopped

2 tbsp. dill, chopped

1 tbsp. capers, chopped

1/2 of a red onion, chopped

1/2 of an english cucumber, seeded and chopped

1/4 tsp. salt

1/4 tsp. pepper

1 tsp. lemon zest

1 tsp. lemon juice

1 tbsp. chives, chopped (garnish)

1 French baguette, sliced

Directions:

1. In a large bowl, beat cream cheese until smooth.  Fold in sour cream, smoked salmon, dill, capers, red onion, cucumber, salt, pepper, lemon zest, and lemon juice, until thoroughly combined.  Transfer to serving bowl, cover, and refrigerate one hour.
2. Garnish with chives and serve with sliced bread.

Deep Dark Chocolate Chunk Muffins

.  So I have a couple of chocolate posts coming up, this one included.  My initial thought was that these would be great recipes for Valentine's Day but...that obviously didn't quite work out.  So what I've done [in my mind] is expanded Valentine's Day chocolate-inspired recipes into the full month of February, just so that I can say I had a legit excuse for going cocoa overboard.  Hopefully I can knock these posts out by the end of the week!

And speaking of chocolate overload, these muffins are nothing short of that.  Seriously.  Chocolate, chocolate, and more chocolate is all I can conjure up to describe these lovely breakfast treats.  And I say 'breakfast' because let's be real, mini chocolate cakes jam packed with chocolate chunks probably isn't what the dietician is referencing when they say we should start our day with a well rounded meal.

But at the time I made these, my only thoughts were Valentine's Day and who wouldn't want to wake up to a chocolate surprise on that lovey dovey day?  I think we'd all sacrifice our morning routine to indulge in [seriously] moist, gooey, outrageously chocolate muffins [even after they're cooled, the chocolate chunks remain gooey.  I don't know this works?!].  And if not, you've got a problem.

...just kidding...

But who's to say you can't make these for a Saturday morning breakfast?  Or better yet, whip some up tonight [they're easy peasy] for breakfast treats for the coming week.  Your family will thank you each and every morning as they're chomping into these decadent, unique muffins.  Ba-lieve me!

Happy baking!  .

My Notes:

• When I say these muffins are moist, I mean it.  The ingredients are pretty unique from other muffin recipes I've made in that this recipe incorporates both cream cheese and sour cream.  How could you not get a moist muffin out of that?!
• You're free to use chocolate chips or chocolate chunks,  but I would recommend the chunks because the pieces poke out of the top of the muffins making them pretty, pretty!
• The original directions said the recipe only yielded between 9 to 12 muffins but even with packing my muffins cups with batter, I managed to get 18 muffins.  And don't be shy when putting the batter in the cups, it will look like they're overloaded but the muffins don't rise terribly much and you want a big muffin top anyway.

From A Passion for Baking

Ingredients:

Dark Chocolate Muffins:

1/2 c. unsalted butter, softened

4 oz. cream cheese, softened

2/3 c. sugar

1/2 c. firmly packed light brown sugar

2 large eggs

2 tsp. vanilla extract

1/2 c. sour cream

1/2 c. milk

2-1/2 c. all purpose flour

1/2 c. cocoa powder

2-1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 scant c. semisweet chocolate chunks or chips

Garnish:

Powdered sugar (optional)

Directions:

1. Heat oven to 350°F.  Place oven rack in center of oven.  Line a 12-cup muffin pan with paper liners; set aside.
2. In a large bowl, cream butter until smooth.  Add cream cheese and beat together with butter until smooth.  Blend in sugar and light brown sugar until light and fluffy.  Add eggs and vanilla extract and blend well.  Fold in sour cream and milk.
3. In a medium bowl, blend together flour, cocoa powder, baking powder, baking soda, and salt.  Fold the dry ingredients into the wet ingredients, making sure no ingredients remain unblended.  Fold in chocolate chunks.
4. Using a large scoop, scoop generous amounts of batter into each muffin cup.  Place a couple of chocolate chunks in the tops of each muffin.  
5. Bake 28 to 32 minutes or until muffins spring back when gently pressed.  Let cool 5 minutes before removing from pan.  When cooled, dust with powdered sugar, if desired.

Yield: 18 muffins

My Best Fraaaaan and Eggnog Truffles

.  So...guess what?

I can barely sit still in my seat long enough to type out this post.  And you wanna know why?

Because my BEST FRIEND in the whole entire world [I sound like I'm 5] is visiting me in Omaha.  And yes, I've been counting down the days until her arrival.  I was that pumped.

Obviously you will not hear from me for the rest of the weekend because we shall be too busy catching up on anything and everything.  And having a grand time while doing so.  We always have too much fun together so who knows what the next couple of days will bring.

So since this is a short and sweet post, I figured this would be a great opportunity to leave you with a recipe that is just as short and even sweeter.  I made these Eggnog Truffles while I was in Washington for Christmas and I really can't believe I haven't gotten these out to you sooner.  I'm slowly, but very surely, becoming a truffle addict.  I seriously love them in all of their rich, creamy glory.  And I'm an eggnog fanatic, so needless to say these are one of my favorite truffles to date. 

Which brings me to a rather ironic point: these truffles don't contain any eggnog.  Nope.  Not a drop.  Rather, they're perfectly flavored by white chocolate and those crucial eggnog spices.  I kid you not.  Craziness, huh?  No one could believe they didn't have any eggnog in them!

Anywho, I must get going.  Have a wonderful weekend! I know we will!!  .

Adapted from Taste and Tell

  

Ingredients:

2 lbs. white baking chocolate

8 oz. cream cheese, softened

1/2 c. powdered sugar

1/2 tsp. ground nutmeg

1/2 tsp. imitation rum extract

Directions:

1.  Melt 1 pound of the white chocolate according to the package directions.  In a medium bowl, beat together cream cheese, powdered sugar, nutmeg, and rum extract until smooth.  Add in melted white chocolate and beat until smooth.  Cover and refrigerate mixture until firm (about 4 hours).
2. Shape the mixture into balls (size depends on how big or small you'd like; I used a very scant teaspoonful).  Place balls on a wax-lined baking sheet and refrigerate until firm.
3. Melt the remaining 1 pound of white chocolate in a large bowl.  Using two spoons, dip each truffle in the chocolate and place back onto the lined baking sheet to dry.  Sprinkle with nutmeg, if desired.

Yield: 3 dozen truffles

Improv Cooking Challenge: Banana Bread Cookies with Nutmeg Cream Cheese Frosting

.  Karma is a biaaaaatch.  Right?!

If you haven't noticed, I've sat out the last several months of ICC.  Whether it's been for a lack of time or I just plain forgot, I have in no way been a consistent ICC participant.  And guess what happened when I decided to come back?

I BOTCHED!

Fo' reals.

Okay, it wasn't the worst mess up I've ever had.  I mean, I ended up with a finished product.  But it was less than decent.  I won't even use 'good' there.  Let's see, where shall we begin?

The ingredients we were assigned to kick off 2013 were Bananas and Nutmeg.  Easy enough?  Well, you'd think!

Here's what happened.  One, I might have gotten a little over zealous.  I wanted to really twist things up and make this treat a special one.  So I think that may have clouded my judgement a bit.  Oopsies.

Second, I didn't trust my baking instincts!  Who does that anyway?!  I went against my intuition and kept adding in a certain ingredient [ahem, nutmeg] only because the original recipe said to.  FAIL.

So all in all, here's what came of the Banana Bread Cookies with a Nutmeg Cream Cheese Frosting.  The cookies were good enough.  But nothing crazy.  I think I may have overmixed the batter so the cookies [to me] were a bit tough.  Mistake three.  My favorite thing about them though was the bits of chocolate studded throughout.  The cookies only saving grace.  Oh and hey, my bananas were basically green.  So that didn't help.  Mistake four?

But the thing that took me over the edge was the dang frosting.  The overly nutmeggy frosting.  Ugh, makes me mad just thinking about it.  I knew I should have stopped adding in the nutmeg after, say, the second teaspoon but the recipe I based these off of said to keep going.  So I did...  Never again!  Needless to say, the frosting was one of the least favorite things I've ever made.  I like nutmeg but this was just too much.  Mistake five!

If I hadn't made the countless number of errors these cookies might have stood a chance.  But you live and you learn!  And that's what this challenge is all about, testing out that creativity.  Or at least I'll keep telling myself that.

See you next month, ICCers [...hopepfully]!!  .

My Notes:

• As you can tell, I didn't like the nutmeg cream cheese frosting.  So, I adjusted the ingredient amounts below but I would suggest just using the plain cream cheese frosting.  The banana cookies will really shine through that way, too!

Adapted from Cookies and Cups and Sweet Peas Pensee's

Ingredients:

Banana Cookies:

3 ripe bananas, mashed (about 1-1/2 c.)

1 c. light brown sugar

1/4 c. canola oil

1-1/2 tsp. vanilla extract

1 egg

1-1/2 c. all purpose flour

1 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1/4 tsp. nutmeg

2 c. quick cooking oats

1/2 c. semisweet chocolate chips

Nutmeg Cream Cheese Frosting:

8 oz. cream cheese

4 tbsp. butter

2 to 2-1/2 c. powdered sugar

2 tsp. nutmeg

1 tsp. ground cinnamon

Directions:

1. Heat oven to 350°F.  Line baking sheets with parchment paper or spray with nonstick cooking spray; set aside.
2. Combine bananas, light brown sugar, canola oil, vanilla extract, and egg in a large bowl.  Beat until combined.  Add in flour, baking soda, salt, cinnamon, and nutmeg.  Beat on low speed just until combined.  Gently stir in oats and chocolate chips.  
3. Drop batter by scant tablespoons onto prepared baking sheets, about 2 inches apart.  Bake 10 to 12 minutes or until edges are golden and centers are set.  Transfer cookies to wire rack to cool completely.
4. For frosting, beat together cream cheese, butter, nutmeg, and cinnamon in a medium bowl until smooth.  Frost cookies as desired.

Yield: 3 dozen cookies

Shabby Apple Giveaway Winner and Pumpkin Pillow Cookies

.  Hey everyone.  Happy Halloween!

Well...better late than never, right?

It's been a crazy time in my neck of the woods, so sorry for the lack of posts.  But some things just kind of zap the energy out of me, so blogging gets put on the back burner.  Good thing this is only a hobby!

Anywho, let's get into the fun stuff.  Remember that Shabby Apple Giveaway I had?  I'm sure you do.  Especially if you entered!  Well I'd say it's about time that I announce the winner of the $75 gift card.  So congratulations....

Yeny Flores!!

Okay, how exciting was that?!  I seriously love this.

And NOW let's get into even better things.  These cookies.

Pumpkin Pillow Cookies, to be exact.  And whew, I really can't say enough about these.  Except for the fact that I've made them several times in just the last month, they're THAT good.  

The 'pillow' part of the name really describes these cookies perfectly.  They're dense, yet soft, thick, fully spiced, and delicious.  That is all.

Oh, and they're topped with a perfect layer of smooth cinnamon cream cheese frosting.  UGH.  To die for.  Simple but not so simple at the same time.  Oh, the irony.

Maybe I'll make a batch right now.  Toast to the weekend!  .

My Notes:

• The cookies don't spread very much so you can put quite a number onto one cookie sheet.  Also, if you like your cookies not so thick, flatten them slightly like the directions indicate.  Otherwise the cookies will be really thick [my favorite!].
• Make sure the cookies are cooled before frosting, otherwise the frosting will melt and run right off.

From The Baker Chick

Ingredients:

Cookies:

2-1/2 c. all purpose flour

1 tsp. baking powder

1 tsp. baking soda

2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1/2 tsp. salt

1/2 c. butter, softened

1-1/2 c. sugar

1 c. pumpkin puree

1 egg

1 tsp. vanilla extract

Cinnamon Cream Cheese Frosting:

1/2 c. butter, softened

4 oz. cream cheese, softened

2 to 3 c. powdered sugar

1 tsp. vanilla extract

1 tsp. ground cinnamon

Directions:

1. Heat oven to 350°F.  Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a small bowl; set aside.
2. In a medium bowl, cream together butter and sugar until creamy.  Add pumpkin, egg, and vanilla extract and beat until combined.  Mix in dry ingredients just until combined.  Drop cookie dough by round tablespoonfuls or using a 1-inch cookie scoop, about 1 inch apart.    Flatten slightly, if desired.
3. Bake 15 to 20 minutes or until cookies spring back slightly when touched.  Remove from oven to wire rack to cool completely.
4. For frosting, cream together butter and cream cheese until smooth.  Slowly add powdered sugar and mix until thick and creamy.  Add vanilla extract and cinnamon.
5. When cookies are cooled, frost cookies as desired.

Yield: 3 dozen cookies