••••MELT-IN-YOUR-MOUTH PUMPKIN COOKIES••••

(Source: parent pretty.com & photos also)

••••These LOOK DIVINE!!!

Melt-in-your-mouth-pumpkin cookies

yield: ABOUT 60 COOKIES

 

prep time: 30 MINUTES

 

cook time: 10 MINUTES PER BATCH

INGREDIENTS:

2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
1 15-ounce can pumpkin
4 cups all-purpose flour

Frosting
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
3 to 4 cups powdered sugar (add until desired consistency/firmness)
ground cinnamon sprinkled on top (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder,baking soda,salt,the 1 teaspoon cinnamon,and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.

2. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

3. For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.

••••10-MINUTE NO BAKE HALLOWEEN CHEESECAKE••••

(Source: chelseysmessyapron.com & photos also)

••••A HALLOWEEN PREVIEW••••

10-Minute No-Bake Halloween Cheesecake

 

 

Prep time

10 mins

Total time

10 mins

 

Author: Chelsea

Serves: 6-8

Ingredients

• 1 pre-made Sara Lee Original Cream Classic Cheesecake
• 6-7 Oreo Sandwich cookies
• 4-5 Milano cookies
• Black gel frosting tube
• Pumpkin mellowcreme candies
• Candy corns

Instructions

1. Thaw out the cheesecake according to package directions.
2. In a blender or food processor (or in a sealable bag) crush the oreos (no need to remove the cream) until they resemble crumbs.
3. Sprinkle the crumbs evenly over the cheesecake.
4. Decorate the Milano cookies with the letters "RIP" using the black gel frosting tube or put some black frosting in a small plastic bag, cut off the top, and pipe it onto the cookies.
5. Press the cookies randomly into the cheesecake.
6. Place the pumpkin mellowcreme candies and candy corns randomly on top of the cheesecake.
7. Serve immediately
   
   

   

   

   
   

••••PUMPKINS••PUMPKINS••PUMPKINS••••

(photo-Google+ & bigbloomhydro.com & punkrockor.wordpress.com)

••••AUTUMN ARRIVES TODAY••••

(photos-Google+)

••••HAPPY ICE CREAM CONE DAY••••

(photo-Twitter.com & Pinterest.com & shutterstock.com)

••••HAPPY 4 YEAR BLOGIVERSARY••••

(photos-yummily.com & 123rf.com & sewcraftcompany.com & beautybymissal.com & contented traveler.com & today's best.com)

••••THANKS TO ALL OF YOU FOR 4 WONDERFUL YEARS!!!

••••BANANAS FOSTER FRENCH TOAST••••

(Source: Redbook magazine-Sept 2015 & photo also, courtesy of EVANA & JIM)

••••BANANAS FOSTER••••

•You'll need: 2 TB unsalted butter; 1/4 cup brown sugar; 2 TB dark rum; 1/4 tsp cinnamon; 2 bananas (sliced in half lengthwise and crosswise); powdered sugar.

•To make: Melt the butter in a skillet over medium heat. Add the brown sugar, rum, and cinnamon, stirring until the sugar dissolves; add the bananas and cook for 1 minute on each side. Top the French toast with the bananas and sauce; dust with the powdered sugar.