Pumpkin Oatmeal Cookies with Orange Icing

Another pumpkin recipe. I know.
I pulled out my great cookie cook book from the back of the kitchen and decided we are going to tackle some good cookie recipes. Chloe's choice was first, and she picked these.
This one has a new twist on the boring pumpkin cookies with added oatmeal and an orange icing on top. The  orange flavoring just gives it a little sweet kick. I'd say a good choice, Chloe!
*this recipe could be easily made gluten free by using GF cake mix and GF oatmeal.

Ingredients
1 package yellow cake mix (I used vanilla, but I bet spice would work too)
1/2 cup quick oats
2 tsp pumpkin pie spice
1 egg
1 can pumpkin puree
2 tbsp veg oil
3 cups confectioners sugar
3-4 tbsp orange juice

Preheat oven to 350. In medium bowl, combine cake mix, oats, and spice. In separate bowl, combine egg, pumpkin puree, and veg oil. pour into dry ingredients and stir until well blended. Drop spoonfuls of mix onto a greased cookie sheet. Bake for 15 minutes. Let cool on wire rack.
For icing, mix confectioners sugar and enough orange juice to achieve spreading consistency. Frost the cooled cookies. (I actually just dropped a spoonful in the middle of the cookie and it spread itself).

Pumpkin fro-yo and pumpkin dip

We are getting a little pumpkin crazed over here, and my husband is not loving it as much as the kids and I are. I wish it was socially acceptable to eat pumpkin all year long.
Here are the latest that are being eaten in the Melick kitchen.

Pumpkin Pie Frozen Yogurt
1 can pumpkin
2 cups vanilla yogurt (I used fat-free so I didn't feel terrible about eating it)
2 tsp sugar
2 tsp pumpkin pie spice
Mix all together and if you have an ice cream maker, perfect. Just follow the directions for it. Otherwise, you can just put it in a freezer safe container and freeze, mixing every 5-10 minutes until it is the consistency you like.
We also topped it off with mini chocolate chips and whipped topping.

Pumpkin Dip
1 can pumpkin
1 package vanilla instant pudding
2 cups cool whip
1 tsp pumpkin pie spice
Mix all ingredients together, refrigerate for at least 1 hour. Perfect for apples, Nilla wafers, or graham crackers.

Rocky Road Cheesecake Pie

This dessert has easily become our go-to pie for dinner guests, parties, or just if we need a sweet treat for the weekend. Again, easy, very few ingredients, and so delicious. The Kraft website gets the recognition for this pie and I couldn't thank them enough!

3

oz.  BAKER'S Semi-Sweet Chocolate, divided

2

pkg.  (8 oz. each) Cream Cheese, softened

1/3

cup  sugar

1/4

cup  milk

2

cups  thawed COOL WHIP Whipped Topping

3/4

cup  Miniature Marshmallows

1/3

cup  chopped Peanuts

1

 OREO Pie Crust (6 oz.)

MICROWAVE 1 oz. chocolate as directed on package. Coarsely chop remaining chocolate.

BEAT cream cheese, sugar and milk with mixer until blended. Add melted chocolate; mix well. Whisk in COOL WHIP, marshmallows, nuts and chopped chocolate. Pour into crust.

REFRIGERATE 4 hours or until firm.

Pumpkin Cookies with cream cheese frosting

Its almost fall....
Like I need another reason to make something pumpkin. I think, no, I KNOW Bryan is getting tired of it. He HATES fall only because he knows everything I bake has pumpkin in it and he is not a fan of pumpkin.

But I am. And the kids are.

So, I found a recipe for pumpkin cookies a little while back. Tweaked it and perfected it, made it a little easier, and here we go!



Pumpkin Cookies
1 cup butter, softened
1 cup granulated sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
1 egg
2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt

In a large bowl, cream together butter, sugar and pumpkin. Add egg.
In a medium bowl, whisk flour, baking soda, cinnamon and salt.
Add flour mix to pumpkin mix.
Here is where I like to add 1/2 cup of chocolate chips. Everything is better with chocolate.
Drop spoonful on to greased cookie sheet. They don't rise much or change shape, so if you are concerned how they look, fix them before you cook them.
Bake at 375 for 10-12 minutes. Let cool before frosting.

Cream Cheese Frosting
1 tsp vanilla extract
1 lb powdered sugar
1 stick butter, softened
8 oz cream cheese, softened
Beat all ingredients together until creamy. Frost cooled cookies.

Smores bars

Growing up, my mom always made the best treats. We always had friends over and she was always on top of things making the latest recipe. When she found this one, we constantly asked for it. I remember one friend in particular, Jenna, and I could eat an entire pan of these. We never waited for them to cool. I dont think we even let them make it into a pan! 

These are super easy, super good, and a definite crowd, or kid, pleaser.

1 bag miniature marshmallows
1 1/2 cups milk chocolate chips
5 tablespoons butter or margarine
1/4 cup corn syrup
1 box Golden Grahams (8 cups)

1. Grease 13x9-inch pan with butter. Reserve 1 cup of the marshmallows. In 3-quart saucepan, melt chocolate chips, butter, corn syrup and remaining 4 1/2 cups marshmallowsover low heat, stirring occasionally, until completely melted. Remove from heat.

2. Pour cereal into large bowl. Pour marshmallow mixture over cereal; stir until evenly coated. Stir in remaining 1 cup marshmallows.

3.With buttered back of spoon, press mixture in pan. Cool at least 1 hour or until firm. Or, do as I do and eat them warm!!!

Apple Dumplings

This is seriously the best thing that has ever happened to apples. Ever. If you are a health nut, please stop reading this now. I know a lot of people who take recipes and try to make them healthy by cutting stuff out of it. PLEASE DO NOT DO THAT HERE! This recipe will never be the same if you cut back. Just skip it. But I suggest you at least try it before you banish it.

The ingredients:
2 granny smith apples, peeled
2 cans crescent rolls
2 sticks of butter
1 1/2 cups sugar
1 tsp vanilla
cinnamon
1 can MOUNTAIN DEW not diet!!!!

thats right, I said it, Mountain Dew. Who would have thought???

First, cut each apple into 8 slices (that makes 16)
Roll each slice in a crescent roll
Place in a greased 9x13 pan

In a small sauce pan, melt butter.
Add vanilla
Stir in sugar, no need to dissolve, just stir it in quickly
Pour this majically calorie free mixture over the apples
Now pour the DEW all around the sides and in between the apples. It will look like a lot of liquid, but it all soaks up, leaving a little sauce after it cooks.
Sprinkle cinnamon on top
Bake at 350 for 40 minutes
Divine if served with vanilla ice cream

Now, go step on your treadmill for a few hours.

Mississippi Mud Cookies

I am in need of a real camera intervention. Seems like every time I bake or cook and then post about it, I have forgotten to take a picture. And what fun is it to get a recipe with no picture? I apologize. For real. But, you have to believe me on this one....this cookie is a must.

1 cup semi sweet chocolate chips
1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1 cup chopped pecans
1/2 cup chocolate chips
miniature marshmallows

In a bowl, melt the 1 cup chocolate chips in microwave for 2 minutes, stirring every 30 seconds, or until melted. Set aside.
Beat butter and sugar till creamy with an electric mixer.
Add eggs, one at a time.
Beat in vanilla and melted chocolate.
Combine flour, salt, and baking powder; gradually add to chocolate mixture till well blended. Add pecans and chocolate chips.
Drop spoonfulls of batter on a cookie sheet. Place 3 marshmallows on top of batter.
Bake at 350 for 9 minutes, or until set.
Let cool on wire rack.

Death by Brownie

Oh. My. Word. Where do people come up with these things? I have been seeing a "brownie" floating around the  blog world and finally gave the recipe a try. Layers of chocolate chip cookie, Oreo cookie, and brownie. Yes. Seriously. I do not know who the original founder is, but they created a true monster. I have gotten pretty good about being able to stay away from my baking if it isn't gluten free. But this, I had to try. I could not resist. So worth it. I know that I will be in pain all week, sick as a dog, and probably come down with the cold or flu, but I had to. And oh, it was so worth it.....

(picture from whatsgabycooking.com)

This can be easy, or it can be time consuming....guess which route I took?
You can make your own cookie dough and your own brownie batter, but I went with the store bought method. Besides, I wasn't going to eat it anyway, right? I did....and it was still delicious. When you can cheat, go for it.

1 1/2 rolls Pillsbury chocolate chip cookie dough
1 pack Oreo cookies
1 box brownie mix

Coat a 9x13 pan with cooking spray. Press cookie dough down covering entire pan. Place Oreos across the pan. Mix brownie mix according to box, and pour over top. Bake 350 for 35 minutes.
Now, the good part. You can just take the pan out of the oven, let cool for a few hours, cut into bars and eat like a cookie/brownie.
OR, you can take the pan out of the oven, get a heaping scoop of warm, gooey goodness into a bowl, and serve with ice cream. And then curse me for making you gain 5 lbs. Sorry.

Red Velvet Cupcakes

This is a re-post...just for you for the upcoming holiday. I make them every year, so I feel like I have to re-post it. Go HERE to get the easy delicious recipe!

Valentine Chex Mix

While making red velvet cookies over the weekend I decided it was time to find a sweet valentines treat for myself (like I could use the extra calories). Betty Crocker website has some great gluten free chex mix recipes. And this one was one I had to try. So I did. And it was beyond delicious. A different take on the "puppy chow"...And easy.

9 cups Rice Chex® cereal (gluten free)
1 cup white almond bark
1/2 cup peanut butter 
3/4 cup powdered sugar
/21 cup red, white and pink candy-coated chocolate candies
1/4 cup red or pink jimmies sprinkles

• In large bowl, place cereal. In small microwavable bowl, microwave almond bark and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
• Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil to cool, about 15 minutes.
• Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil to cool, about 15 minutes.
• In serving bowl, mix both cereal mixtures. Store in airtight container.
• 
  

Puppy Chow

Growing up, my aunt used to make this for all the family get-togethers. She always had little bowls of it just perfectly placed around the living room so that when we all sat around talking as a family, we had something to snack on. And, as kids, all of us used to devour it. I do not make it that often anymore because I could honestly eat an entire batch, and not feel guilty at all...until I step on the scale the next day. It is addicting and so delicious. The perfect blend of chocolate, peanut butter, and salty crunch.

9          cups Rice Chex®, Corn Chex®, Chocolate Chex® or Honey Nut Chex® cereal

1

cup semisweet chocolate chips

1/2

cup peanut butter

1/4

cup butter or margarine

1

teaspoon vanilla

1 1/2

cups powdered sugar

• Into large bowl, measure cereal; set aside.
• In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
• Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Home made whipped cream

I will never go back to cool whip after making this. This is requested often in our home. Goes wonderfully on pies, angel food cake, fresh fruit, and even in your hot chocolate!
2 cups heavy whipping cream
1 cup sugar
In a large bowl (I use my Kitchen-aid mixer...makes it so much easier) mix with a blender whipping cream and sugar until form stiff peaks. Store in airtight container in fridge.
caution: if you mix for too long...it will start to turn into butter, so keep an eye on it if you use your kitchen-aid!

Pumpkin Cheesecake

(original post date 11/24/2010)
I have been busy in the kitchen preparing the pre-Thanksgiving food. And, during this time, you can always be sure to find this pie in my kitchen. I am not a traditional pumpkin pie lover. I came across this recipe about 13 years ago (wow, has it really been that long?) and after I made it the first time, I knew it was a keeper. Only problem, I threw away the magazine where the recipe was and I could not find another one anywhere. So, after years of trying to come up with it myself, I finally got it. And, it is perfect, if I do say so myself! It has a layer of cheesecake on the bottom with pumpkin cheesecake on top. Just the right amount of pumpkin, just the right amount of cheesecake.

Pumpkin Cheesecake Pie 
16 oz cream cheese, softened
1/2 cup sugar
2 eggs
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 cup pumpkin puree
dash of clove and nutmeg
graham cracker pie crust

Preheat oven to 350.
In a medium bowl, mix cream cheese, sugar and vanilla until smooth and creamy. Add eggs one at a time.
In another bowl, mix pumpkin, cinnamon, clove and nutmeg. Add 1 cup of cream cheese mixture to pumpkin mixture.
Pour cream cheese mixture into the pie crust. Top with pumpkin mixture. Bake for 40 minutes or until set in the middle.

Pumpkin Pie Shake

Fall. My favorite time because I get to make all sorts of pumpkin goodies. Well, this year things have gone downhill. With me finding out I have a gluten allergy, that means no pumpkin bread, cookies, cake....and the list goes on. How sad am I? So sad. But I came up with a great alternative one night while I was drowning in my sorrows. It was so easy, and, even better, the kids loved it!
Pumpkin Pie Milkshake
1/4 cup canned pumpkin
1-2 cups vanilla ice cream (depending on how thick you like it)
1/2 cup milk
dash of cinnamon and nutmeg
Mix all in a blender until well blended!

To make it even more dreamy, you could add graham cracker crumbles and whipped cream. I didn't have that on hand, but I am sure it would be amazing!

Red Velvet Cupcakes

            I have  GET to make cupcakes for Maddison's class on Monday. This should be perfect!

And, this is also what we will be enjoying on Valentines Day!
What you will need...
1 pkg. (2-layer size) red velvet cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup thawed COOL WHIP Whipped Topping
1 square BAKER'S White Chocolate, shaved into curls


PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Let cool.


MEANWHILE, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

Yoder's Peanut Butter Pie

(original post date 5/11/2010)

(picture compliments of Ms Bright)
If you are ever in Sarasota, you simply MUST stop by Yoder's. It is simply amazing. Its a little restaurant set in the middle of the Omish community and the food is to die for. My grandfather found this little gem and took me out for breakfast. I am not a breakfast person, but I could eat there every day.

I WILL be baking this pie this week. I may end up making more than one. And, I am VERY thankful to have had my gallbladder removed last week so that I can enjoy this!!!

Yoder's Peanut Butter Cream Pie

you'll need

9 inch pie crust, baked

3 cups whipped cream

Pudding

1 cup cold milk

1/2 cup cornstarch

1 tsp salt

1 tsp vanilla

3 egg yolks

3 cups milk

3 tsp butter/margerine

3/4 cup sugar

Crumb Mixture

1 cup powdered sugar

1/2 cup crunchy peanut butter

2 tsp cocoa powder

To make pudding:

Mix corn starch, salt, 1 cup milk, egg yolks and vanilla with a wire wisk and set aside.

Heat 3 cups milk, butter and sugar until scalding, stirring constanty. Add cornstarch mixture to hot milk while stirring with whisk. Cook until thickened. Remove from heat before boiling.

Place pudding in refridgerator to chill. Stir every 10 minutes.

To make crumbs:

Mix powdered sugar, cocoa, and peanut butter until small crumbs form (with mixer).

Place 1/2 crumbs into pie shell. Spoon pudding onto crumbs. Place remaining crumbs on top of pudding, reserving a little for the topping. Top with whipped cream (homemade is best, but cool whip could work if you prefer)
Whipped Topping
2 cup heavy whipping cream
1 cup sugar
Beat until stiff. Be careful, if you beat them too long it will turn into sweet butter :)

Enjoy!!!!

The Perfect Brownie

This is the kind of recipe that makes me happy. Not just because it is chocolate, but it is easy. So easy and so good, it makes me never want to buy pre-packaged brownie mix again. Almost.

But really, this is a good brownie. It is nice and fudgy, not cakey (Bryan despises cake-like brownies) and it has a nice layer of crunch on top. Oh, and did I say that they were EASY?

Fudgy Brownies

4 eggs

1 cup butter, softened

2 cups sugar

1 cup flour

1 cup unsweetened cocoa powder

1 cup chocolate chips

Cream butter and sugar. Add eggs 1 at a time. Mix in remaining ingredients. Pour into a greased 9x13 pan. Bake at 325 for 40-50 minutes, or until toothpick comes out clean. My secret? DO NOT OVER COOK. When you do, then they become crumby. I go more for 35-40 minutes. 

Pumpkin Cookies with Cream Cheese Frosting

(Original post 11/18/2010)

Like I need another reason to make something pumpkin. I think, no, I KNOW Bryan is getting tired of it. He HATES fall only because he knows everything I bake has pumpkin in it and he is not a fan of pumpkin.

But I am. And the kids are.

So, I found a recipe for pumpkin cookies a little while back. Tweaked it and perfected it, made it a little easier, and here we go!



Pumpkin Cookies
1 cup butter, softened
1 cup granulated sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
1 egg
2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt

In a large bowl, cream together butter, sugar and pumpkin. Add egg.
In a medium bowl, whisk flour, baking soda, cinnamon and salt.
Add flour mix to pumpkin mix.
Here is where I like to add 1/2 cup of chocolate chips. Everything is better with chocolate.
Drop spoonful on to greased cookie sheet. They don't rise much or change shape, so if you are concerned how they look, fix them before you cook them.
Bake at 375 for 10-12 minutes. Let cool before frosting.



Cream Cheese Frosting
1 tsp vanilla extract
1 lb powdered sugar
1 stick butter, softened
8 oz cream cheese, softened
Beat all ingredients together until creamy. Frost cooled cookies.

Santa Kisses

I am thinking that these are going to become a tradition in our home to make for Santa. I tried several different kinds of cookies but none have stuck out as "the one" that we make every year as a tradition. The girls and I tried these out today and they turned out great! They loved them and we named them Santa Kisses. So easy too. Simple little "Kiss" size meringues topped with crushed candy canes!
They actually came to be by accident and I didn't realize it until I went to blog about it. I couldn't find the recipe in the cookie book I was using. I then realized I was looking at two seperate recipes and accidentally combined them. Took a little from one that I liked and a little from the other. What a good oops!

yeild 32 cookies

2 egg whites
1/8 tsp salt
1/8 tsp cream of tartar
1/2 cup sugar
1 crushed peppermint candy cane

Heat oven to 225 degrees.
In a bowl, mix egg whites, salt, and cream of tartar on medium speed until soft peaks form. Gradually add 1 tbsp at a time, the sugar, until stiff glossy peaks form and sugar has dissolved.
Place meringue mixture into a pastry bag, or a ziploc bag with the corner cut off. On a foil lined baking sheet, pipe 1-1/2 inch mounds, forming a kiss shape. Sprinkle lightly with candy. Bake 1 1/2 hours, until dry, but not brown. Remove from oven, cool, and store in air tight container.

Skorpa- Swedish Toast

The Christmas season just isn't complete without some Skorpa. Growing up, my mom always made it and she would make tons! Most of it would be given away to family and friends and teachers, but she made sure there was always enough left over for us. To this day, I can always count on her to bring Skorpa over for Christmas. Well, this year, I decided to make it myself. I had a hard time with this. I mean, its just one of these things that mom makes and thats the tradition. But,  my girls have been begging for it, so I decided to go ahead and try it out. So easy.
What is Skorpa anyway? Its a swedish toast that traditionally is served to dunk in your coffee. Kind of like biscotti, but so much better.

Ingredients
2 cups sugar
1 cup butter
2 eggs
1 cup milk
2 tsp cardamom
3 tsp baking powder
4 cups flour
In a medium bowl, cream together softened butter and sugar. Add eggs, milk, and the rest of the ingrediants. Spread on to a greased cookie sheet. Sprinkle with cinnamon sugar. Bake in 350 dgree oven for 20-25 minutes.
Remove from oven and turn down to 275 degrees.
Cut into 1x3 inch strips. I cut 4 rows long and then made about 1 inch slices across. Turn them on their sides (you will need an extra cookie sheet for this) Sprinkle with more cinnamon sugar and put in the oven to "dry out" for 1-2 hours, depending on how crunchy and crispy you like it. Me? Since I don't drink coffee and wont be dunking it, I like it a little softer, but still crunchy. So, I keep it in there just a little over an hour. But, if you will be dunking...keep it in longer so that it doesnt fall apart in your drink!
It is also just perfect spread with a little bit of butter and enjoyed on its own for breakfast, lunch, dinner, dessert, or snack!!!