Cookies

Almond Chocolate Chip Cookies #10daysoftailgate

There is nothing like a warm chocolate chip cookie and these Almond Chocolate Chip Cookies are easy to whip up for an afternoon snack or dessert for the big game!


Welcome to #10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and check back throughout the event for all the. Don’t forget to follow the hashtag on Twitter too.

A warm, gooey, sweet, hint of salt, chocolate chip cookie is one of my weaknesses. Who can resist one right out of the oven. I will be the first to admit that I have not waited until they were cooled, or even completely solid, to snatch one off a cookie sheet. When I did that it was like eating delicious chocolate-y lava, but like I said, who can resist a fresh baked cookie.

I do love the traditional chocolate chip cookie, but it is fun to add a twist to it every so often. The almond meal gives it a great nutty flavor and texture that I absolutely loved. I only made one batch of these, but I will be doubling it, at least, the next time I bake them. These cookies went fast!

Almond Chocolate Chip Cookies
adapted from The Kitchn
Click here for a printable recipe

Almond Chocolate Chip Cookies Instructions:
– 1/2 cup Unsalted Butter (1 stick)
– 1/2 Granulated Sugar
– 1/3 cup Light Brown Sugar, packed
– 1/4 teaspoon Salt
– 1 teaspoon Vanilla Extract
– 1 large Egg
– 1/2 teaspoon Baking Powder
– 1/4 teaspoon Baking Soda
– 1 & 1/2 cups All Purpose Flour
– 1/2 cup Almond Meal/Flour
– 1/2 cup Semisweet Chocolate Chips

Almond Chocolate Chip Cookies Directions:
1. Heat oven to 350°F. Spray two cookie sheets with nonstick cooking spray.
2. Melt butter in a small saucepan. Pour it into a medium mixing bowl and add in the Granulated Sugar, Light Brown Sugar, Salt and Vanilla Extract and stir to combine. Add in the Egg and stir to incorporate.
3. Sift together the Baking Powder, Baking Soda and All Purpose Flour. Gradually add it to the sugar mixture, followed by the Almond Meal and the Chocolate Chips. If the dough is too warm, let it chill in the refrigerator for 15-20 minutes.
4. Using a small cookie scoop, drop cookies onto baking sheet, spaced 2 inches apart. Bake for 12-14 minutes, or until the edges are golden and the center is soft but set. Let them cool on the tray for two minutes before transferring to a cooling rack to cool completely. Enjoy!
Until next time,
LOVE & CONFECTIONS!
Here’s what the rest of the crew brought to the table…

Starters
Grilled Shrimp with Bloody Mary Dip by Curious Cuisiniere
Carnitas-Stuffed Potatoes with Carrot Karma Pico de Gallo by Culinary Adventures with Camilla

Dips

Oktoberfest Beer Mustard with Dippers by Eliot’s Eats
Mains
Bacon Cheeseburger Egg Rolls by Things I Make (for Dinner)
Brat Bites with Spicy Mustard Dipping Sauce by Cheese Curd In Paradise
Kalua Pork Sliders With Spicy Pineapple Relish by Cooking In Stilettos
Chicken Parmesan Sliders by Debbi Does Dinner Healthy
Cherry Chipotle Meatloaf Sandwiches by The Not So Cheesy Kitchen
Cherry Chipotle Meatballs by From Gate to Plate
Asian-Inspired Turkey Burgers by Sew You Think You Can Cook
Sides
SRC Surprise Recipe by A Day in the Life on the Farm

Sweets

Cinnamon Puppy Chow by The Pajama Chef
Almond Chocolate Chip Cookies by Love and Confections

Hazelnut Macaron Cake for My 30th Birthday!

What better way to celebrate a birthday than with family, friends, and this decadent and delicious Hazelnut Cake with Hazelnut Macarons!


30 is a big deal. I honestly can’t believe I am now 30. So much has happened in the last decade – graduated with my bachelors and a culinary degree, got engaged, married and gave birth to our gorgeous baby girl. I am so lucky for everything I have and can’t wait to see what the future brings.

My Mom usually made my birthday cake every year. One of my most memorable birthday cakes was a marble cake with chocolate frosting and my younger sister decorated it with every kind of sprinkle imaginable. Recently, since I don’t live in even the same state as my Mom, I haven’t had cake for my birthdays. Sometimes it’s Dirt Cake (pudding), Doughnuts, or Ice Cream. This year I knew I wanted cake.

I got the inspiration for this cake from stuffing my face with eating Nutella. Good Lord, you can hand me a spoon and a jar of that stuff and I will be a happy girl. I have loved hazelnut since I can remember. Hazelnut and chocolate are a match made in Heaven, so those were the flavors I wanted for my birthday cake this year. I was also thinking about making something fancy or with a little flair – light bulb – macarons. Those little dainty bites are full of flavor and scream sophistication.

If you don’t like hazelnut, sorry, but this recipe is chock full of it. Hazelnut Genoise Cake, Hazelnut Simple Syrup, Hazelnut Chocolate Frosting, Hazelnut Macarons, Hazelnut Ganache and Hazelnut Chocolate Candies… yeah, that’s a lot of hazelnut. Trust me, this cake might seem hard, but anyone can make it as long as you can read directions. I made it in a 2 day time span during nap times – which is a feat in and of itself because Baby L&C has been on a 1-a-day nap streak.

Hazelnut Macaron Cake
Cake, Simple Syrup and Ganache are a Love and Confections original recipe
Macarons adapted from Martha Stewart
Hazelnut Chocolate Frosting adapted from Sweetapolita
Click here for printable recipe

Hazelnut Macaron Ingredients:
– 71 grams Hazelnut Flour
– 117 grams Powdered Sugar
– 2 large Egg Whites, room temperature
– 53 grams Granulated Sugar

Hazelnut Macaron Directions:
1. Sift Hazelnut Flour and Powdered Sugar twice. If necessary, grind any solids in a food processor or coffee grinder, leaving a maximum of 2 tablespoons not passable through the sieve. Set aside.
2. In the bowl of a stand mixer, or in a mixing bowl with a hand blender, whisk the Egg Whites and Granulated Sugar by hand until combined. With either the stand mixer whip or the hand blender beaters, whip the egg white mixture, increasing speed every 2 minutes (i.e. speed 2, 4, 6, 8, 10) until it has stiff, glossy peaks when you life the whip out of the bowl.
3. Add in the sifted Hazelnut Flour and Powdered Sugar and fold to combine. You do not want to deflate the egg whites completely, so be careful when folding. It should flow like lava and when lifting the spatula and a drop falls off, should be “re-absorbed” into the mix in roughly 3 seconds. I count my folds and usually do anywhere from 45-65, depending on how the batter is.
4. Line baking sheets with either parchment or silicone mats. Prepare a pastry bag with a medium-sized round tip, and fill with the macaron mixture. Pipe into 1/2 to 3/4 inch rounds, 1/2 in apart, being careful not to leave any tips on the macaron – it should fall back into itself if you folded it enough.
5. Tap the sheet trays on a counter, rotating so every edge gets tapped, to insure that there are no extra air bubbles.
6. Heat the oven to 350°F. Let the batter rest for 20-30 minutes, or until the top is firm to the touch. Bake one tray at a time, for 12-13 minutes. Once cool, remove them from the sheet tray and either fill or store, wrapped in a container and plastic wrap, in the freezer for up to a month.

Hazelnut Ganache Ingredients:
– 250 grams SemiSweet Chocolate Chips
– 100 grams Heavy Cream
– 10 grams Hazelnut Butter (I used Nutella)
– 50 grams Hazelnut Liqueur (I used Frangelico)

Hazelnut Ganache Directions:
1. Place Chocolate Chips in a small to medium bowl. In a small saucepan, heat the Heavy Cream and Nutella until it just starts to bubble around the edge, whisking a few times to make sure the Nutella gets incorporated.
2. Pour the cream mixture over the chocolate chips and let it sit for about a minute so they get warmed and melt. Whisk the mixture, make sure there are no lumps and that all the chips have melted.
3. Add in the Frangelico and whisk together. Let it firm up in the refrigerator for about 20 minutes. Reserve 330 grams for the Frosting.
4. With a piping bag fitted with a small, round tip, pipe a small amount onto half of the macaron halves, and sandwich them together. Let the macarons sit in the refrigerator until ready to use.

Hazelnut Genoise Cake Ingredients:
– 155 grams Cake Flour
– 45 grams Hazelnut Flour
– 350 grams Whole Eggs (about 7 large eggs)
– 240 grams Granulated Sugar
– 5 grams Vanilla Extract
– Chocolate Hazelnut Candy for garnish, optional (I used Ferrero Rocher)

Hazelnut Genoise Cake Directions: 
This cake can be made a day in advance and wrapped for freshness.
1. Heat oven to 350°F. Prepare 2-8″ cake pans with baking spray. Sift the Cake Flour and Hazelnut Flour together and set aside.
2. Crack the Eggs into a medium/large metal bowl and create a double boiler on the stove, insuring that the water in the pot does not touch the bottom of the metal bowl. Whisk the Granulated Sugar and Whole Eggs together until frothy, warm, and the sugar has completely dissolved. Using a sieve, strain it into the bowl of your stand mixer.
3. With the whip attachment, whip the eggs until 2-3 times their volume. One trick I learned from culinary school and use is to wrap the bowl opening with aluminum foil to keep the warm air in. Warm eggs whip better.
4. In 3-4 batches, slowly add the flours into the whipped eggs, gently folding and making sure it is mixed thoroughly while not deflating the batter. Make sure the flour does not sink to the bottom. Scrape the bottom if necessary.
5. Evenly distribute the batter into the two cake pans and bake for 20-25 minutes, or until the cake is set and the center springs back to the touch. Cool for about 15 minutes in the pan, then turn out onto a wire rack to cool completely.

Hazelnut Simple Syrup Ingredients:
– 100 grams Water
– 100 grams Sugar
– 75 grams Hazelnut Liqueur (I used Frangelico)

Hazelnut Simple Syrup Directions:
1. In a small saucepan, heat the Water and Sugar until the sugar has dissolved completely. Once off the heat, stir in the Frangelico.

Hazelnut Chocolate Frosting Ingredients:
– 550 grams Powdered Sugar
– 310 grams Unsalted Butter, room temperature
– 275 grams Hazelnut Butter (I used Nutella)
– 175 grams full-fat Sour Cream
– 330 grams Reserved Chocolate Ganache
– 15 grams Vanilla Extract
– pinch of Salt

Hazelnut Chocolate Frosting Directions:
1. Place all ingredients, in the order listed, in the bowl of your stand mixer, fitted with the paddle attachment. Beat until smooth and combined. The frosting will be very soft. Refrigerate for about half an hour until it is spreadable.

Hazelnut Macaron Cake Assembly:
1. Slice the two Hazelnut Genoise cakes each in half with a long serrated bread knife.
2. Place a spoonful of frosting on a cake round, and spread it with an offset spatula, so the cakes do not move around while frosting.
3. With the cut side up on each of the cakes, brush the Hazelnut Simple Syrup on with a pastry brush. Genoise cakes are a bit drier than others so the syrup really helps to moisten it.
4. Place one of the cakes on the cake round, cut side up. With an offset spatula, spread a few dollops of the frosting for the filling. Repeat with two more layers, making sure the cut side is up. For the last layer, place the cut side down, so you have a smooth top to frost. Refrigerate the cake for about 15-20 minutes, as well as the bowl of frosting, so it sets up a bit.
5. With an offset spatula, frost the entire cake with a thin layer of frosting, called a crumb coat, to seal the cake and prevent any crumbs from showing up on in the second layer of frosting. Chill for 30 minutes minimum, up to an hour.
6. Once chilled, apply another layer of frosting evenly around the cake, making sure to keep the top even and level as well.
7. With a piping bag fitted with a star tip, pipe 14 rosettes onto the top of the cake. Alternate the Macarons and Ferrero Rochers. Refrigerate for at least 30 minutes. Keep refrigerated until serving at room temperature.

Until next time,
LOVE & CONFECTIONS!

Join me and my other Food Blog Friends as we celebrate with dishes, drinks and desserts for my virtual Birthday Party!

Disclaimer: I was not compensated to use or mention the brands above. I only use brands that I love. All opinions are my own. There are affiliate links in this post. 

Red Velvet Sugar Cookies

 Red Velvet Sugar Cookies are perfect for any occasion or for a regular afternoon snack!

Yesterday was my little sister’s 26th birthday. Since she lives a few states away I was not able to celebrate with her. She loves anything red velvet, so even though she couldn’t actually eat these, I made her some cookies – then I enjoyed them in her honor. I mean, it was a total sacrifice, right. Here is your official welcome into your late twenties, KB. Hope you had an amazing day!

These Red Velvet Sugar Cookies are pretty easy to make, you just have to plan ahead a bit, because they need time to rest in the refrigerator. I have to admit, I did have one warm right out of the oven and I just loved how moist and deliciously chocolate it is.

Red Velvet Sugar Cookies
adapted from Cooking Classy
yield 25 cookies
Click here for printable recipe

Red Velvet Sugar Cookie Ingredients:
– 2 & ¼ cup All Purpose Flour
– 3 tablespoons Dark Cocoa Powder*
– 2 teaspoons Cornstarch
– 1 & ½ teaspoon Baking Powder
– ½ teaspoon Salt
– ½ cup Unsalted Butter, room temperature
– ¼ cup Shortening
– 1 cup Granulated Sugar
– 2 large Eggs, room temperature
– 2 teaspoons Vanilla Extract
– 1 teaspoon Lemon Juice
– 2 teaspoons liquid Red Food Coloring

Red Velvet Sugar Cookie Directions:
1. In a medium bowl, whisk the Flour, Cocoa Powder, Cornstarch, Baking Powder and Salt together ensuring there are no clumps. Set aside
2. In a stand mixer, beat the Butter, Shortening and Granulated Sugar on medium-high until light and fluffy. Scrape the sides of the bowl to insure everything is combined.
3. Crack Eggs and on medium speed, add one in at a time, followed by the Vanilla Extract, and Lemon Juice. Scrape the sides of the bowl to insure everything is combined. On low, add in the Red Food Coloring.
4. While still on low, add the dry ingredients, ½ cup at a time. Once combined, scrape the sides of the bowl once more. The mixture needs to be refrigerated before baking. Either keep it in the same mixing bowl, or transfer to another bowl, cover with plastic wrap and refrigerate for about 2 hours.
5. Heat oven to 375°F. Using a 2 tablespoon ice cream/cookie scoop, place them on cookie sheets prepared with cooking spray. Bake for 10 minutes. Cool for 2 minutes on the tray, then transfer to a rack to cool completely. Do not frost cookies while still warm. Once frosted, can be stored at room temperature for 3 days.

Cream Cheese Frosting Ingredients:
– 4 ounces Cream Cheese, room temperature
– ¼ cup Unsalted Butter, room temperature
– Pinch of Salt
– 1 teaspoon Vanilla Extract**
– 2 & ½ to 3 cups Powdered Sugar

Cream Cheese Frosting Directions:
1. In the bowl of a stand mixer, beat the Cream Cheese and Butter until light and fluffy. Add in the Vanilla Extract. Scrape the sides of the bowl to make sure everything is thoroughly mixed.
2. On low, add Powdered Sugar, ½ cup at a time. The amount depends on how sweet and thick you want your frosting.
3. Once the cookies are completely cool, frost with an offset spatula. You can leave plain or use sprinkles to jazz it up. Enjoy

* I only had Dark Cocoa Powder in the house when I made these. I would recommend using a lighter cocoa, so the red coloring really shows.
** For a brighter frosting, you can use Clear Vanilla Extract or even add in White Food Coloring.

Until next time,
LOVE & CONFECTIONS!

Coconut Macaroons

With all the coconut baking in my kitchen, it might as well be coconut week. This is one of those recipes that I have made hundreds of times, yet have never actually posted it. Why? Because they get eaten before I can actually get a good picture. I don’t like when that happens, but it means these are really good!

As a bonus, this recipe is really easy and fast (yay for nap-time baking!) With only three ingredients, there is no reason you can’t whip up a batch yourself. This recipe varies from traditional coconut macaroons because I don’t use sweetened condensed milk. Sometimes it makes the macaroons too runny and gloppy – I prefer a thicker and sturdier cookie.

Coconut Macaroons

a Love and Confections original recipe
yield approx. 18 cookies
Coconut Macaroon Ingredients:
 – 400 grams sweetened flaked Coconut (1 bag)
 – 250 grams Granulated Sugar
 – 90 grams Egg Whites (3 egg whites)
 – 50 grams Whole Egg (1 whole egg)
Coconut Macaroon Directions:
 – Heat oven to 325F. Line 2 half-sheet pans with parchment paper.
 – In medium bowl, combine the Coconut and Sugar. Mix together to ensure there are no clumps. 
 – In a separate small bowl, whisk together the Egg Whites and the Whole Egg. Pour into the coconut and sugar mixture
 – Using your hands, I usually wear gloves because it gets sticky, mix the eggs and coconut together. 
 – With a medium scoop, I use a black #30 disher that is about 1.25 ounces, scoop onto cookie sheet and bake for 20 minutes, rotating halfway through. 
 – Let cool and eat immediately or store in an airtight container for 3 days.
Until next time,
LOVE & CONFECTIONS!

German Chocolate Cookies

German Chocolate Cookies are sure to be a hit in your house. The cookie is topped with a homemade Coconut-Pecan Frosting that is amazing!

I don’t really like coconut, but I have bags of it in my apartment. Why? because both Mr. L&C and my Dad love the stuff. I prefer it fried on top of shrimp. That’s really the only way I eat it. Once in a blue moon I get a craving for German Chocolate Cake. Not so much for the cake part, but for the rich, gooey Coconut-Pecan Frosting.

I didn’t feel like making a whole cake, and with a 2 month old my baking time in the kitchen has greatly diminished. This recipe is fast and easy that anyone can do it – especially during nap-time! The cookies have a great texture, because I used a box mix cake. If you happen to be one of those people who will inevitably judge me for using cake mix, then stop reading now.

I love box mixes. They make life a little easier. I only use Duncan Hines and honestly think it’s the best one out there. As a pastry chef, who made tons of scratch items at work, sometimes you just want a box mix at home. I know many professionals who use box mixes at home, even an executive pastry chef of a high end hotel. It’s consistent and delicious, and you can do so much with a mix, like make these cookies.

German Chocolate Cookies
Frosting adapted from a culinary school recipe
makes approx. 18 large cookies

German Chocolate Cookie Ingredients:
– 1 box German Chocolate Cake Mix
– 2 large eggs, room temperature
– 1/4 cup vegetable oil

German Chocolate Cookie Directions:
1. heat oven to 350F.
2. Combine all ingredients in a medium-sized mixing bowl. Using a medium cookie scoop, place on a baking mat lined cookie sheet, flatten slightly and bake for 10-14 minutes. Cookies will spread so do not put more than 12 per baking sheet. These make rather large cookies, so you can use a smaller scoop and bake for slightly less time.
3. Allow to cool on a wire rack before frosting.

Coconut-Pecan Frosting Ingredients:
– 240 grams Evaporated Milk
– 240 grams Granulated Sugar
– 60 grams Egg Yolks (about 4 large yolks)
– 113 grams Unsalted Butter (one stick)
– 5 milliliters Vanilla Extract (one teaspoon)
– 125 grams Coconut, flaked
– 125 grams Pecans, Chopped

Coconut-Pecan Frosting Directions:
1. Combine Milk, Sugar, Egg Yolks and Butter in saucepan on medium heat
2. Cook until it thickens, stirring/whisking constantly, about 10 minutes or until it reaches 210F.
3. Strain through a sieve into the bowl of your stand mixer, to make sure there are no scrambled egg pieces in the frosting.
4. Once in stand mixer, add Vanilla Extract, Coconut and Pecans
5. Beat until cool and spreadable. Best when used immediately, or you can store in the refrigerator for up to three days. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I was neither compensated nor asked to write about products mentioned. All opinions are my own.

Double Chocolate Peppermint Cookies

These Double Chocolate Peppermint Cookies are sure to become a family favorite. Great chocolate taste with some festive peppermint candies mixed in.

I love when you walk through the store and something catches your eye. For me, it happens more often than not, but who’s counting? I saw these Peppermint Baking Chips the other day and they called to me. What is more festive around the Christmas season than baking and candy canes?

As luck would have it, there was a great recipe for chocolate cookies on the back of the package and I knew I had to make them. Chocolate and peppermint go so well together, and really, who can resist chocolate cookies?

When I opened the oven after they were done baking, the peppermint and chocolate made the whole house smell like Christmas. These cookies are so dark, rich and delicious I had to remind myself to take photos before they got gobbled up. I made a half batch, because there is more peppermint goodness coming and I wanted to make sure I had enough baking chips left. Make sure these cookies are added to your holiday baking list!

Double Chocolate Peppermint Cookies
adapted from Andes/Tootsie Roll Industries
half recipe yields 16 cookies

Double Chocolate Peppermint Cookies Ingredients:
 – 1 stick unsalted Butter
 – 1 tablespoon Instant Espresso Powder
 – 1 cup All Purpose Flour
 – 1/2 cup Cocoa Powder
 – 1/4 teaspoon Baking Soda
 – 1/4 teaspoon Salt
 – 1/2 cup firmly packed Brown Sugar
 – 1/4 cup granulated Sugar
 – 1 teaspoon Vanilla Extract
 – 1 large Egg, room temperature
 – Half bag (5 ounces) Andes Peppermint Baking Chips
 – 2 ounces Semisweet Chocolate Chips

Double Chocolate Peppermint Cookies Directions:
 – Heat oven to 350F
 – Place Butter and Espresso Powder in a small saucepan and melt. Once melted, let cool to room temperature.
 – Sift together Flour, Cocoa Powder, Baking Soda and Salt. Reserve in a small bowl.
 – In the bowl of a stand mixer with the paddle attachment, mix room temperature Butter mixture, Brown Sugar, granulated Sugar and Vanilla Extract until combined.
 – Add in Egg and mix until combined. Gradually add in flour, a little at a time, while on low speed, just until incorporated.
 – Add in Peppermint Baking Chips and Chocolate Chips. Mix by hand with a spatula.
 – Cover with plastic wrap and refrigerate for 10 minutes.
 – Using a medium-sized cookie scoop, drop onto ungreased cookie sheets and press down slightly on each one. Bake for 10-12 minutes. Let cool for a few minutes on the cookie sheet, then move to a wire rack to cool completely. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I was not compensated or provided anything for this post. All opinions are my own.

Melt-In-Your-Mouth Pumpkin Cookies for #CookieWeek

These cookies are a must for your Fall baking. Moist and irresistible, these Melt-In-Your-Mouth Pumpkin Cookies are going to be a hit.


Welcome to #cookieweek! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board!  Make sure you enter the giveaway with some fabulous prizes fromKitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!





Living in Florida, we don’t get the changing of the leaves. I live vicariously through photos from Family and Friends. I always love the bright reds, oranges and yellows mixed in with the green trees. As far as Florida Fall goes, Autumn isn’t truly here unless you have pumpkin spice in your life. I love pumpkin pie spice – in coffee, cakes, cookies and so much more.

These cookies definitely melt in your mouth. They are so pillow-y soft and have just the right amount of pumpkin spice and sweetness. Our Thanksgiving dessert table will definitely hold a few of these delicious bites. I’m also going to freeze some for Christmas time, just in case we have unexpected guests popping by to see our newest addition to the family.

Melt-In-Your-Mouth Pumpkin Cookies
adapted from Better Homes and Gardens
yield 120 cookies – you can easily cut the recipe in half


Melt-In-Your-Mouth Pumpkin Cookies Ingredients:
 – 2 cups unsalted Butter, room temperature
 – 2 cups granulated Sugar
 – 2 teaspoons Baking Powder
 – 2 teaspoons Baking Soda
 – 1 teaspoon Salt
 – 2 teaspoons Homemade Pumpkin Pie Spice
 – 2 Eggs
 – 2 teaspoons Vanilla Extract
 – 1-15 ounce can pureed Pumpkin, not pumpkin pie filling
 – 4 cups All Purpose Flour

Melt-In-Your-Mouth Pumpkin Cookies Directions:
 – Heat oven to 350F. 
 – In bowl of your stand mixer, beat Butter for 30 seconds until light and fluffy. Add in Sugar, Baking Powder, Baking Soda, Salt and Pumpkin Pie Spice. Beat until combined and light and fluffy. Scrape down the sides of the bowl to make sure everything is incorporated.
 – Add in Eggs, Vanilla Extract and Pumpkin. The mixture will look slightly curdled but it is fine.
 – While the mixer is on low, slowly add in the Flour a 1/2 cup at a time and mix until just incorporated.
 – Using a small cookie scoop, drop dough 2 inches apart on an ungreased cookie sheet. Bake for 10-12 minutes, or until tops are set and just turning brown around the edges. Cool on a wire rack before frosting.

Pumpkin Cookie Frosting Ingredients:
 – 1/2 cup unsalted Butter
 – 1/2 cup packed Brown Sugar
 – 1/4 cup Milk
 – 1 teaspoon Vanilla Extract
 – 2 & 3/4 cups Powdered Sugar
 – Pumpkin Pie Spice for dusting, optional

Pumpkin Cookie Frosting Directions:
 – In a small saucepan, heat the Butter and Brown Sugar until melted and there are no lumps. 
 – Transfer Butter and Sugar mixture to a medium bowl and stir in Milk and Vanilla Extract. Stir in Powdered Sugar until smooth and there are no lumps.
 – Spread on cookies and dust with a little Pumpkin Pie Spice. Enjoy

We have an amazing  giveaway lined up this week thanks to our fabulous sponsors, KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane Sugar.  
Four lucky winners will win one of the following:
Prize #1: 1 (one) KitchenAid 9-Speed Hand Mixer plus 1 (one) 4lb bag of  Zulka Pure Cane Sugar
Prize #2: 1 (one) OXO gift set including the following:  1 (one) 3-in-1 Egg Separator, 1 (one) Cookie Press, 1(one) Autumn Cookie Disk Set, 1 (one) 3 piece Cookie Cutter Set, 1 (one) Bowl Scraper, 1 (one) 2 Cup Adjustable Measuring Cups
Prize #3: 1 (one) King Arthur Flour gift set including the following: 1 (one) King Arthur Unbleached All Purpose Flour -5lb bag, 1 (one) Snowflake Cookie Cutter Set, 1 (one) King Arthur Flour Pure Vanilla Extract, 1 (one) Sparkling Sugar Collection, 1(one) Semi-Sweet Chocolate Wafers – 16oz and 1(one) 4lb bag of Zulka Pure Cane Sugar
Prize #4: 1 (one) Silpat Halfsize Mat and 1 (one) 4lb bag Zulka Pure Cane Sugar
This giveaway is open to US residents from November 11, 2013 through November 16, 2013 11:59pm EST and will be picked from random draw.  The winners will be notified via email and have 72 hours to respond, if not their prize is forfeited and another winner will be chosen.

How to Enter:

  1. Mandatory Entry: Leave a comment with  your favorite cookie to bake during the holidays or for cookie swaps.
  2. Many more ways to enter in the rafflecopter widget!

Disclaimer: KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane are providing the prizes free of charge.  All opinions stated are my own.

Also check out the other #Cookieweek posts for today!

  • Cinnamon-Sugar Crinkle Cookies by i heart eating

  • Ginger Lemon Snaps by Food Lust People Love
  • Melt-In-Your-Mouth Pumpkin Cookies by Love and Confections
  • Peanut Butter Filled Chocolate Cookies by That Skinny Chick Can Bake
  • Pumpkin Macarons by The Girl In The Little Red Kitchen
  • Pumpkin Snickerdoodles by 52 Kitchen Adventures

    • Until next time,
    LOVE & CONFECTIONS!

    Peanut Butter Hazelnut Cookies for #CookieWeek

    These cookies are the perfect combination of peanut butter, chocolate and hazelnut!




    Welcome to #cookieweek! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board!  Make sure you enter the giveaway with some fabulous prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!

    These cookies came out of a baking fail. You know, when you try a recipe and something just doesn’t look right. Well I tried a delicious looking chocolate cookie recipe, twice, and total fail. So I changed my gameplan and saw these little beauties in a cookie magazine.

    The salty peanut butter combined with the sweet Nutella makes for a perfect cookie. I am totally a salty, sweet person! If you plan on making these ahead of time for the holidays, do the hazelnut spread at the last minute, because it will not harden, unless you freeze them in individual layers.

     Peanut Butter Hazelnut Cookies
    adapted from Pillsbury
    yield 20-30 depending on scoop size

    Peanut Butter Hazelnut Cookie Ingredients:
     – 1 cup Peanut Butter
     – 1/2 stick Vegetable Shortening
     – 1 & 1/4 cups packed Brown Sugar
     – 3 tablespoons Milk
     – 1 tablespoon Vanilla Extract
     – 1 large Egg
     – 1 & 3/4 cups All Purpose Flour
     – 3/4 teaspoon Baking Soda
     – 3/4 teaspoon Salt
     – 1/2 cup Chocolate Hazelnut Spread (I used Nutella)

    Peanut Butter Hazelnut Cookie Directions:
     – Heat oven to 350F
     – In the bowl of a stand mixer with a paddle attachement, combine Peanut Butter, Shortening, Brown Sugar, Milk and Vanilla Extract. Beat until combined then scrape down the sides of the bowl.
     – Add in the Egg and beat until combined.
     – Combine Flour, Baking Soda and Salt in a small bowl. Add to Peanut Butter mixture and beat until just combined.
     – Using a small to medium cookie scoop, drop onto ungreased non-stick cookie sheet, 2 inches apart. Flatten slightly with the palm of your hand. 
     – Bake 7-9 minutes, or until lightly brown. Cool on cookie sheet for a few minutes, then transfer to rack to continue cooling.
     – Melt Chocolate Hazelnut Spread in microwave for 10-15 seconds, then drizzle on cool cookies.

    We have an amazing  giveaway lined up this week thanks to our fabulous sponsors, KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane Sugar.  
    Four lucky winners will win one of the following:
    Prize #1: 1 (one) KitchenAid 9-Speed Hand Mixer plus 1 (one) 4lb bag of  Zulka Pure Cane Sugar
    Prize #2: 1 (one) OXO gift set including the following:  1 (one) 3-in-1 Egg Separator, 1(one) Cookie Press, 1(one) Autumn Cookie Disk Set, 1(one) 3 piece Cookie Cutter Set, 1(one) Bowl Scraper, 1(one) 2 Cup Adjustable Measuring Cups
    Prize #3: 1 (one) King Arthur Flour gift set including the following: 1(one) King Arthur Unbleached All Purpose Flour -5lb bag, 1(one) Snowflake Cookie Cutter Set, 1(one) King Arthur Flour Pure Vanilla Extract, 1(one) Sparkling Sugar Collection, 1(one) Semi-Sweet Chocolate Wafers – 16oz and 1(one) 4lb bag of Zulka Pure Cane Sugar
    Prize #4: 1 (one) Silpat Halfsize Mat and 1(one) 4lb bag Zulka Pure Cane Sugar
    This giveaway is open to US residents from November 11, 2013 through November 16, 2013 11:59pm EST and will be picked from random draw.  The winners will be notified via email and have 72 hours to respond, if not their prize is forfeited and another winner will be chosen.

    How to Enter:
    1. Mandatory Entry: Leave a comment with  your favorite cookie to bake during the holidays or for cookie swaps.
    2. Many more ways to enter in the rafflecopter widget!

    Disclaimer: KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane are providing the prizes free of charge.  All opinions stated are my own.

    Also check out the other #CookieWeek participants and their cookies today!

  • Cinnamon Chip Snickerdoodles by In The Kitchen With KP
  • Flourless Fluffernutter Thumbprint Cookies from Cupcakes & Kale Chips
  • Ginger Cookies by Total Noms
  • Homemade Funfetti Cookies by i heart eating
  • Linzer Cookies from Jen’s Favorite Cookies
  • Peanut Butter Hazelnut Cookies by Love and Confections
  • Peanut Butter Pinwheels by Frugal Antics of a Harried Homemaker
  • Pumpkin Chocolate Chip Biscotti from Chocolate Moosey
  • Oatmeal Rum Raisin Cookies by The Girl In The Little Red Kitchen
  • Samoa Macaroons by 52 Kitchen Adventures

    • Until next time,
    LOVE & CONFECTIONS!

    Nutmeg Logs for #CookieWeek

    Nutmeg Logs are one of my all-time favorite holiday cookies. Perfect at room temperature and even better when frozen, these cookies will be a hit for any holiday party.

     


    Welcome to #cookieweek! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board!  Make sure you enter the giveaway with some fabulous prizes fromKitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!

    My Uncle introduced me to these cookies a few years ago around the holidays. O-M-G! One bite and I was hooked. I totally understand why a few batches are made every year. They disappear so fast.

     

    These cookies are great freshly made and at room temperature, but boy oh boy, try them straight from the freezer and its heavenly. They freeze perfectly, so these cookies can be made ahead well before your holiday celebrations.

     

    Nutmeg Logs
    adapted from Pillsbury
    yield roughly 24 cookies

    Nutmeg Log Ingredients:
    – 1 cup (2 sticks) unsalted Butter, room temperature
    – 3/4 cup granulated Sugar
    – 2 teaspoons Vanilla Extract
    – 2 teaspoons Imitation Rum Flavoring
    – 1 large Egg, room temperature
    – 3 cups All Purpose Flour
    – 1 teaspoon ground Nutmeg, fresh if available
    – 1/2 teaspoon Salt

    Nutmeg Log Directions:
    – Heat oven to 350F
    – Combine Butter, Sugar, Vanilla Extract and Rum Flavoring in the bowl of your stand mixer with the paddle attachment.
    – Once combined, add in the Egg. Scrape down the sides of the bowl to make sure everything is mixed together.
    – Add in the Flour, Nutmeg and Salt. Mix to combine.
    – Using a small cookie scoop, scoop out batter and roll dough, with your hands, into 3 inch logs
    – Bake on an ungreased cookie sheet for 12-15 minutes. Cool on wire rack completely, then frost.

    Frosting Ingredients:
    – 3 tablespoons unsalted Butter
    – 1 teaspoon Vanilla Extract
    – 1/2 teaspoon Imitation Rum Flavoring
    – 2 cups Powdered Sugar, sifted
    – 3-5 tablespoons Heavy Cream
    – ground Nutmeg for garnish, fresh if available

    Frosting Directions:

     – Combine the Butter, Vanilla Extract and Rum Flavoring in the bowl of your stand mixer with the paddle attachment or in a medium bowl with a hand blender.
    – Slowly add in the Powdered Sugar.
    – Add the Heavy Cream, one tablespoon at a time, until desired spreadable consistency.
    – Spread a small amount on cookie, working with only a few at a time so it doesn’t dry too fast, then sprinkle on Nutmeg.
    – Can be stored at room temperature in a container for 3 days, in the refrigerator for up to a week, but best stored in an airtight container in the freezer for up to a month.

     

    Also check out the rest of the #CookieWeek participants and their yummy cookies today!

     

     

    Ginger Crinkles for #CookieWeek

    With the right amount of spice, sugar, crunch and chewiness, these Ginger Crinkles are perfect for the season.

    Welcome to #CookieWeek! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board!  Make sure you enter the giveaway with some fabulous prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!


    These cookies are addictive! My Mom told me about this recipe last Christmas and they are so good. Crispy on the outside, chewy on the inside, just the right amount of spice and sweetness.

    The first time my Mom made these, she made one batch – which yields between 3.5 and 4 dozen cookies. It sounds like a lot, but they were all eaten within a day. She had to remake a couple more batches just so we could have these cookies for our Christmas celebrations. 



    Trust me when I say that even though it’s a little time consuming, you will want to make multiple batches of these guys!!

    Ginger Crinkles

    from The Food Network
    yield 3.5-4 dozen

    Ginger Crinkles Ingredients:
     – 2 cups All Purpose Flour
     – 2 teaspoons Baking Soda
     – 1 & 1/2 teaspoon ground Ginger
     – 1 teaspoon ground Cinnamon
     – 1/2 teaspoon Salt
     – 1/4 teaspoon ground Allspice
     – 1/4 teaspoon ground Cloves
     – 1/2 cup vegetable Shortening
     – 1/4 cup unsalted Butter, room temperature
     – 1/2 cup packed Brown Sugar
     – 1/2 cup granulated Sugar
     – 1/4 cup Molasses
     – 1 large Egg
     – Turbinado Sugar for rolling cookies in

    Ginger Crinkles Directions:
     – Heat oven to 350F.
     – In a medium bowl, whisk together the Flour, Bakind Soda, Ginger, Cinnamon, Salt, Allspice and Cloves.
     – In the bowl of your stand mixer, add the Shortening, Butter, Brown Sugar and granulated Sugar, and beat until light and fluffy. 
     – Add in the Molasses and Egg and beat until combined
     – Slowly add in the Flour and spice mixture and beat until combined.
     – Place the Turbinado Sugar in a small bowl. Using a small cookie scoop, drop the batter into the Turbinado Sugar by the scoopfuls and roll around to cover completely. 
     – Place 12 dough balls onto an ungreased cookie sheet, about 2 inches apart, and bake for 9-11 minutes, rotating halfway through. Cool on baking sheet for 5 minutes, then continue cooking on a wire rack.

    We have an amazing  giveaway lined up this week thanks to our fabulous sponsors, KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane Sugar.  
    Four lucky winners will win one of the following:
    Prize #1: 1 (one) KitchenAid 9-Speed Hand Mixer plus 1 (one) 4lb bag of  Zulka Pure Cane Sugar
    Prize #2: 1 (one) OXO gift set including the following:  1 (one) 3-in-1 Egg Separator, 1 (one) Cookie Press, 1 (one) Autumn Cookie Disk Set, 1 (one) 3 piece Cookie Cutter Set, 1 (one) Bowl Scraper, 1 (one) 2 Cup Adjustable Measuring Cups
    Prize #3: 1 (one) King Arthur Flour gift set including the following: 1 (one) King Arthur Unbleached All Purpose Flour -5lb bag, 1(one) Snowflake Cookie Cutter Set, 1 (one) King Arthur Flour Pure Vanilla Extract, 1 (one) Sparkling Sugar Collection, 1 (one) Semi-Sweet Chocolate Wafers – 16oz and 1 (one) 4lb bag of Zulka Pure Cane Sugar
    Prize #4: 1 (one) Silpat Halfsize Mat and 1 (one) 4lb bag Zulka Pure Cane Sugar
      
    This giveaway is open to US residents from November 11, 2013 through November 16, 2013 11:59pm EST and will be picked from random draw.  The winners will be notified via email and have 72 hours to respond, if not their prize is forfeited and another winner will be chosen.

    How to Enter:
    1. Mandatory Entry: Leave a comment with  your favorite cookie to bake during the holidays or for cookie swaps.
    2. Many more ways to enter in the rafflecopter widget!

    Disclaimer: KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane are providing the prizes free of charge.  All opinions stated are my own.

    Also check out the other #CookieWeek participants and their yummy recipes today:

  • Coconut Macaroons by Frugal Antics of a Harried Homemaker

  • Loaded Oatmeal Coconut Cookies by The Cooking Actress

  • Peppermint Cream Cheese Thumbprints by Jen’s Favorite Cookies

  • Toffee Almond Snowball Cookies by Cupcakes & Kale Chips

    • Until next time
    LOVE & CONFECTIONS!