Monthly Archives: October 2009

Pumpkin experiments

I wanted to make something different with pumpkin. I have done pumpkin cream cheese cupcakes and pumpkin cheesecake and of course, pumpkin pies. I am not usually a big fan of pumpkin but when I finished with these cookies, they were delicious. Apparently, there is a shortage of canned, purreed pumpkin right now so I had a hell of a time all day looking for it. I finally decided to just use the canned pumpkin pie mix. The only difference is that the pie mix has spices and sugar already in it. To compensate for this, I only used 1/2 cup of brown sugar and 1/2 cup of white sugar. This made the cookies the perfect sweetness. I also made a frosting to go on top with confectioner’s sugar and milk. I used craisins instead of raisins because they are supposed to be better for you and because cranberries seem to go well with pumpkin. Next time I might add chocolate chips to the recipe as well. I am very happy with these and will be making them again before the end of the season for sure.

Pumpkin Cookies I
8 ounces butter, softened
1 cup white sugar
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup pumpkin puree

1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup raisins
2 1/2 cups all-purpose flour

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
3. In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
4. Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
5. Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.

Leave a comment

Posted by on October 19, 2009 in The Bakery!


Tags: , , ,

Refrigerator cleaner

I made some minestrone soup the other day so I had a bunch of leftover vegetables. I chopped half an onion and a clove of garlic. I sauteed it in some olive oil, very little til it was translucent. Then I added one zucchini, cut in half then chopped into half moon shapes. I cut about 1/4 of an inch off a head of cabbage and then cut that in half and chopped it and added it to the pan. then I added some salt and pepper and szechuan seasoning mix. It needed something orange or red and I didn’t want to add tomatoes so I grated some carrot into it as well. Then I decided it needed a sauce. I put a heaping tsp of Hoisin Sauce, tablespoon of soy sauce, 1 teaspoon of sriracha sauce, and a dash of rice wine vinegar. I cooked this all down on low until the angel hair pasta was done cooking. It was so good but I would add the pasta to the sauce pan and cook it for a minute or two with the sauce before plating next time for sure.

No awesome pics of this one tho, I ate it too fast for fancy camera pictures. maybe next time!

Leave a comment

Posted by on October 10, 2009 in General Food, Meals!


Tags: ,

Larry the Thanksgiving Turkey

24 Standard pumpkin spice cupcakes baked in white paper liners
24 mini size pumpkin spice cupcakes baked in white paper liners
You will need to double this recipe to get 48 total cupcakes.
1 box yellow cake mix
1 cup canned pumpkin
1 tsp pumpkin pie spice
3/4 cup buttermilk
1/3 cup oil
4 large eggs
Make as directed by the package instructions.

1 cup vanilla frosting
1/2 cup chocolate frosting
24 thin ginger-flavored scalloped edge cookies (Anna’s Ginger Thins)
2 cups candy corn
1 1/2 cups caramel jimmies (sprinkles)
1 can plus 1 cup caramel frosting
24 pieces indian candy corn
48 brown chocolate covered sunflower seeds
1 roll red fruit leather (fruit by the foot)
24 graham cracker sticks
12 marshmallows

1. Spoon the Vanilla and chocolate frosting into separate ziplock bags, press out the air and seal. Snip 1/8-inch corner from the bag with the vanilla frosting and pipe a dot of frosting on 7 adjacent scallops on each ginger cookie to make the tail fan. Add a piece of candy corn to each dot of frosting, pointed end facing in.

2. Place the caramel jimmies in a small shallow bowl. Spread the caramel frosting on top of all the cupcakes, standard and mini, and smooth. Roll the edge of the standard cupcakes in the jimmies. Dip the top edge of the mini cupcakes in the jimmies.

3. Press 1 piece of indian candy corn into the center of each mini cupcake, flat side down, for the beak. Pipe 2 dots of the vanilla frosting above the beak for the eyes and insert 2 brown sunflower seeds, pointed and down. Cut the red fruit leather into 24-1 1/2 inch long teardrop shapes and lay them over the beak to make the wattle.

4. Snip a 1/8 inch corner from the bag with the chocolate frosting and pipe names on the flat side of the graham cracker sticks.

5. Enlarge the hole in the corner of the bag with the chocolate frosting to 1/4 inch. Using clean scissors, cut the marshmallows in half on the diagonal. Place 1 marshmallow half, cut side down, near the edge of one of the standard cupcakes, with the tapered end facing the center, to make a support for the tail. Pipe a dot of chocolate frosting on the tapered end. Place the tail cookie on the marshmallow, pressing the undecorated edge into the frosting on the marshmallow. Add the mini cupcake head on top so that half of it is resting on the undecorated edge of the cookie and the other half is pressed lightly into the frosting to secure.

6. Add the graham cookies at the base of the mini cupcakes, securing with a dot of frosting.

7. Arrange the turkeys on the table as place cards. Place 2 candy corns on the table in front of each turkey to make the feet.

Leave a comment

Posted by on October 7, 2009 in The Bakery!



I decided that I want to make something special for the guys at the Halliburton shop today. I took Laurgasms’ dickerdoodles recipe and turned them into pumpkins! I also made Minestrone soup but I do not have a picture of that masterpiece.

Since the other website with the recipe was taken down, I will post it here.


3 and 3/4 c flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1 c butter (unsalted, room temp)
2 eggs
1/4c milk
1 tsp vanilla
1/2 tsp salt
2 c sugar
3tbsp sugar
1tsp cinnamon
cookie sheet

Preheat oven to 375. (If you have a convection oven, this works even better! Preheat a convection oven to 350!)
Stir together flour, baking soda, cream of tartar, and salt.
Beat butter for 30 seconds.
Add sugar; beat until fluffy.
Add eggs, milk, and vanilla; beat until combined.
Add dry ingredients; beat until well combined.

In a bowl, combine 3tbsp sugar with 1tsp cinnamon.
Roll dough into balls, approximately one heaping tablespoon (probably around one inch).
Roll ball in cinnamon sugar mixture.
Place on cookie sheet lined with parchment paper about 2 inches apart, flatten slightly (but not all the way! just a little bit!).
Place in oven (375, or 350 for convect) and bake about 8 minutes (probably around 6 minutes or so for convect). Cookies will start turning a bit darker brown.


Leave a comment

Posted by on October 4, 2009 in The Bakery!


Tags: , , ,