Pumpkin Oatmeal Cookies

Eric loved these.  I dislike pumpkin and these were no exception.  They just tasted bland but it seemed like anyone who likes pumpkin loved these.  They maintained a moist texture and the recipe made a lot!

1 1/2 c butter, softened
2 c packed brown sugar
1 c sugar
1 15oz can solid packed pumpkin
1 egg
1 tsp vanilla extract
4 c all purpose flour
2 c quick cooking rolled oats
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt

Preheat oven to 350 F.  In a large bowl, combine butter and sugar.  Beat in pumpkin, egg, and vanilla.  Combine flour, oats, baking soda, cinnamon, and salt.  Gradually add to creamed mixture.  Drop by tbsp 2 inches apart onto a prepared cookie sheet.  Bake for 10-12 minutes or until lightly browned.  Cool slightly before removing to a wire cooling rack to finish cooling.  Makes 10 dozen.

Chippy Galore Cookies

1 c butter, softened
3/4 c sugar
3/4 c packed brown sugar
2 eggs
1 tbsp vanilla extract
2 1/4 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1 c each of semi sweet chocolate chips, milk chocolate chips, and white OR vanilla chips
1 c mixed nuts

 In a large bowl, cream butter and sugars.  Add eggs, one at a time, beating well after each.  Beat in vanilla.  Combine flour, baking soda, and salt; gradually add to creamed mixture.  Combine chips and nuts; stir into dough.  Refrigerate dough for at least an hour.  Preheat oven to 325 F.  Drop by tbsp full 2 inches apart on a prepared cookie sheet.  Bake for 12-15 minutes or until golden brown.  Cool slightly on pans and remove to wired cooling rack to cool completely.  Makes 9-10 dozen cookies.

Chunky Drop Cookies

1 c butter, softened
1 c packed brown sugar
1/2 c sugar
2 eggs
3 tsp vanilla extract
2 1/2 c all purpose flour
3/4 tsp baking powder
2 c thin pretzels, chopped
1 c coarsely chopped dry roasted peanuts
1 c semi sweet chocolate chunks
1/2 c raisins

Preheat oven to 350 F.  In a large bowl, cream butter and sugars until light and fluffy.  Add eggs, one at a time, beating well after each.  Beat in vanilla.  Combine flour and baking powder, gradually add to the creamed mixture and mix well.  Stir in pretzels, peanuts, chocolate chunks, and raisins.  Drop by heating tbsp 2 in apart on a prepared cookie sheet.  Bake 10-14 minutes or until edges golden brown.  Cool for 2 minutes and remove to wire cooling racks.  Makes approx 6-7 dozen.

Peanut Butter Reese's Cup Brownies

I had decided to double this recipe.  It turned out good but I was suggest not doubling it and instead baking the quantity for two separate 8x8 pans as the original recipe reads.  The reason being is that when you go to pull the bars out of the pan as directed, it is too dense and the bars crack down the middle.  It just isn't as pretty of a presentation then because you're not able to cut the bars into pretty squares.  I'll give the recipe based on how I will do it next time!

1/2 c butter
3/4 c all purpose flour
1/4 c unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp kosher salt
6 oz semi sweet chocolate, chopped
1 c sugar
2 large eggs
1 tsp vanilla extract
8 Reese cups, chopped

Heat oven to 350 F.  Grease an 8x8 inch with shortening.  Line with 2 crisscrossed pieces of parchment paper, greasing in between and leaving an overhang on all sides.  Grease the top of parchment paper as well.
In a medium bowlm whisk together flour, cocoa powder, baking powder, and salt.  Set aside.  In a large microwave safe bowl, combine chocolate and butter.  Microwave on high for 30 second intervals, stirring between each, until melted and smooth.  Let cool slightly and whisk in sugar, eggs, and vanilla, stirring until smooth.
Add flour to the mixture and mix until just combined (do not overmix!).  Fold in Reese cups.  Spread batter into prepared pans and bake until a toothpick comes out clean  when inserted into the center, about 30-35 minutes.  Let cool completely in the pan before using the overhang of parchment to pull the bars out and cut into 16 squares.

Caramel Chocolitas

One of my favorite new recipes that I discovered and tried!!!

2 c all purpose flour
1 3/4 c quick cooking rolled oats
1 1/2 c packed brown sugar
1 tsp baking soda
1/4 tsp salt
1 c butter, melted
12-14oz of vanilla caramels, unwrapped
1/3 c milk
2 c semi sweet chocolate morsels
1 c milk chocolate morsels
1/2 c mixed nuts

Preheat oven to 350 F.  Line a 13x9 pan with foil, extending the foil over the edges of the pan.  Grease foil and set aside.  In a large bowl, combine flour, oats, brown sugar, baking soda, and salt.  Add melted butter and mix until crumbly.  Reserve 1 1/2 c for topping.  Press remaining crumb mixture into bottom of prepared pan.  In a small microwave bowl, combine caramels and milk.  Microwave on 50% power for 4 to 6 minutes or until caramels are melted and mixture is smooth.  Stop and stir every 45 seconds to 1 minute to avoid burning.  Sprinkle chocolate morsels and nuts over crust in pan.  Drizzle evenly with melted caramel mixture and sprinkle with reserved crumb mixture.  Bake for 20-25 minutes or until light golden brown.  Cool pan on a wire rack.  Use the foil to lift uncut bars out of pan and cut into bars.  Store in a single layer and cover.

Cream Cheese Frosted Carrot Cake Bars

1 package of 2 layer yellow cake mix
1/4 c milk
1/2 vegetable oil
1 tsp vanilla
1/2 tsp ground ginger
2 eggs
1 c finely shredded carrot
1/2 c raisins

frosting:
4 oz cream cheese, softened
1/4 c butter, softened
1/2 tsp vanilla extract
2 1/2 to 3 c powdered sugar

Preheat oven to 350 F.  Lightly grease and flour a 15x10x1 inch pan; set aside.  In a large bowl, combine cake mix, milk, oil, vanilla, ginger, and eggs.  Beat with a mixer on medium speed until well combined.  Stir in carrot and raisins.  Pour batter into prepared pan, spreading evenly.  Bake 20-22 minutes or until top springs back when lightly touched.  Cool in pan on wire rack. 

In large bowl, combine, cream cheese, butter, and vanilla.  Gradually beat in powdered sugar until frosting is spreadable.  Frost cooled cake.  Cut into bars and serve in cupcake wrappers.

Peppermint Chocolate Snowballs

So for some reason I became obsessed with having a 45 hour baking marathon leading up to Christmas Eve... I was determined to complete 17 recipes (half of which were new to me) for cookies, bars, and a cake.  I have decided that I am officially insane.  Being nearly 8 months pregnant, I was exhausted and I only accomplished 14 of the 17 original items. In theory, I had thought I would really need that many baked goods for 5 normal sized cookie trays and one ginormous one.  Umm... no.  But anyway... the next few recipes are what I accomplished.

1 1/2 c powdered sugar
1 1/4 c butter, softened
1 tsp peppermint extract
1 egg
1/2 tsp salt
20 Starlight mints (red/white and green/white ones), crushed finely
1 tsp vanilla extract
3 c all purpose flour
1 tsp baking powdeer
2 c semi sweet chocolate morsels

Preheat oven to 350 F.  In a large mixing bowl, cream powdered sugar, butter, extracts, and egg.  Beat at medium speed until creamy, scraping sides.  Reduce to low speed and add flour, baking powder, and salt.  Continue to beat, scraping sides, until well blended.  By hand, stir in crushed mints and morsels.  Scoop by tbsp onto a prepared cookie sheet and bake 9-11 minutes or until edges set and start to slightly brown.