Sunday, September 14, 2014

Pumpkin Spice White Chocolate Snickerdoodles



It's fall.  Yep, today it was noticeably cooler.  A brisk 92.  whoa. 
 
Yes, folks---that's sarcasm. 
 
I know I say this every year, but really this summer was one of the hottest ever in Florida.  We lost the big tree in the front yard due to a wicked bolt of lightening.  Maybe we need to plant a replacement to provide some more shade?  I am ready for cooler weather, morning drags with the dog, and baking.  I've been away from the blog for awhile.  I've missed it and am ready to get back in the kitchen, woohoo!
 
I do love snickerdoodles.  The brown butter version I did last year was pretty awesome and I didn't think I would be playing with a new snickerdoodle recipe any time soon.  However, I was intrigued when I saw the pumpkin spice versions all over Pinterest. I tried it and added the white chocolate chips.  They are crispy on the edges, soft in the middle and turned out to be really good coffee dunkers! The Bellman says, "yum"!
  
 
PUMPKIN SPICE WHITE CHOCOLATE SNICKERDOODLES
Yield:  22-24 large cookies
  
1/2 C butter
1/2 C shortening (butter flavored)
1 1/2 C sugar
2 eggs
1TBL vanilla
 
2 3/4 C flour
1 1/2 tsp cream of tarter
1 tsp baking soda
1/8 tsp baking powder
1/2 tsp salt
1 TBL pumpkin pie spice
1C white chocolate chips
 
ROLLING MIXTURE
4TBL sugar
2tsp pumpkin pie spice
3tsp cinnamon
 
1.  Cream together butter and shortening.

2.  Add eggs and vanilla.

3.  In separate bowl combine flour, cream of tarter, baking soda, baking powder, salt, and pumpkin pie spice.

4.  Add dry ingredients to creamed mixture.

5.  Fold in white chocolate chips.

6.  Refrigerate for one hour.

7.  To create the rolling mixture combine sugar, pumpkin pie spice and cinnamon in a small bowl.  Form dough into walnut sized balls (I use a medium sized scoop) and roll in sugar mixture.

8.  Bake at 375 for 11 minutes.
 
Happy Fall, Enjoy!




Sunday, June 22, 2014

Cookie Dough Dip

 
Ole Ole it's Dip Day!!  Well, that is what I am calling it anyway.  This week at work we decided to kick off  the FIFA World Cup with a potluck celebration.  I'll be honest, I know nothing about soccer.  I don't even know what FIFA stands for---but I'm all in when it comes to pot lucks!   Just for fun the potluck festivities included a "bring your best dip" show down hence my name, "Dip Day".

As usual there were tons of  yummy treats to sample.  I nibbled my way through fresh salsa and guacamole, spicy chicken buffalo dips, hummus, cheese balls and tres leche cake.  Oh my!

I decided to make a cookie dough dip served with fresh fruit and chocolate graham crackers.  I do love my cookie dough, you know.  As I gazed across the Dip Table I noticed my dip was the only sweet one in a savory sea.  It seemed it was being overlooked as the first wave of tasters filled their plates with all that spicy goodness.  I was totally surprised when I later returned to the table to see my dip bowl demolished!  Woohoo! 

Anyway, later in the day as we all sat in a collective food coma the Dip Day votes were tallied and guess what?  Yep, Cookie Dough Dip rules!!!!  I was awarded a trophy and Fantasia Gardens mini golf tickets.  So, I can officially dub this my Award Winning Cookie Dough Dip....and Bellman approved :)


COOKIE DOUGH DIP
Yield: 4 Cups
 
8oz    cream cheese, at room temp
1        stick butter, at room temp
1C      confectioner’s sugar
2TBL brown sugar
2tsp    vanilla
1C      mini chocolate chips
¾ C    Heath toffee bits (I used the plain ones not covered in chocolate)
 
1.       Combine cream cheese and butter.
2.       Add confectioner’s sugar, brown sugar and vanilla.
3.       Beat until smooth and creamy.
4.       Fold in chocolate chips and toffee bits.
5.       Serve with fruit, chocolate graham crackers, pretzel rods, etc.



Enjoy!

Sunday, March 16, 2014

Irish Car Bomb Cupcakes


 

I'm exhausted.   Exhausted and a total emotional hot mess.  Caring for an angry, cray-cray, aging parent just sucks every ounce of energy right out of you.  Sometimes I wish that this would all end....but then realize what I am wishing for and well, that just isn't right either.  Is it?

With so much going on at home I really have no idea how I am functioning at work these days.   I've been coasting and somehow I have thus far escaped the intense scrutiny of my boss man.  That will no doubt change soon.  I can feel change is in the wind.  ugh.

The Bellman, who is always supportive in every way, really deserves a treat.  I haven't baked or blogged anything at all since this parental craziness all went down.  It's been too long.  Seeing that we have a couple of Guinness rolling around in the fridge I thought I'd whip up something involving beer and chocolate (a Bellman fav). Nuthin' says love like chocolate stout cupcakes, ha!

I made these cupcakes a couple of years ago and surprisingly loved them.  The cupcakes don't really taste like beer, they just taste dense, moist and earthy.  You have to try them!  I added the caramel flavored Bailey's to my buttercream on a whim.  It works!!  No tasting and driving though :)


GUINNESS CUPCAKES
Yield = 24 cupcakes

1C Guinness
1 stick plus 2 TBL butter
3/4C unsweetened cocoa
2C sugar
3/4C sour cream
3 eggs
1 TBL vanilla
2C flour
2 1/2 tsp baking soda


1.  Preheat the over to 350.  Line cupcake pans with paper liners.

2.  Pour the Guinness into a large wide saucepan, add the butter and heat until the butter is melted.

3.  Whisk in the cocoa and sugar.

3.  In another bowl beat the sour cream with the eggs and vanilla and then pour into buttery, beery pan.

4.  Finally, whisk in the flour and baking soda.

5.  Pour the cake batter into the prepared cupcake tins and bake for 20-25 minutes.

6.  Leave to cool completely in the pans on a cooling rack.

**adapted from Nigella


BAILEY'S BUTTERCREAM
Yield = 4 cups

3 egg whites
1C sugar
1 1/4C butter
1/4C caramel flavored Bailey's liquor

1. Find a pan where a bowl will sit on it comfortably without the bowl touching the water in the pan.  Add an inch or so of water to the pan and bring to a simmer. Add your egg whites and sugar to the bowl and whisk until all the sugar has dissolved.  I usually run my finger through it and if there is any grit---keep whisking as it isn't ready yet.  It should feel creamy and smooth. 

2.  When all the sugar has dissolved move the mixture to the mixing bowl.  Using the whisk attachment, whisk until the bowl is cool to the touch.  About 5 minutes.

3.  Add the butter, small chunks at a time and whisk until smooth.  Add the Bailey's.  It's okay to taste test along the way :)

4.  Pipe onto cooled cupcakes.


SlĂ inte and Enjoy!