Butterfinger, Milky Way, Chocolate Chunk Cookies

I bought Halloween candy early...mistake. I also bought candy I like...chocolate. Ugh. so to make it disappear faster I decided to throw it all into a cookie. Make sense? I know dosen't to me either, but you should definitely make these cookies.

Recipe by Picky Palate

2 sticks softened butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp vanilla
3 cups all purpose flour
1 tsp baking sodae
3/4 tsp salt
6 mini butter fingers (fun size) coarsely chopped
6 mini milky ways coarsely chopped
1/2 cup chocolate chips

Preheat oven to 375 degrees. Beat the butter and sugars together until light and fluffy, add the eggs and vanilla and mix until combined. In a separate bowl combine the flour and salt and baking soda, slowly add to the wet ingredients, add candy bars ans chocolate chips and mix until just combined. Using a medium ice cream scoop, scoop out dough onto a parchment paper lined baking sheet about 1 1/2 inches apart. Bake for 9-11 minutes or until done to your liking (I removed at 9 minutes to get a softer cookie) Let cool on cookie sheet for 5-7 minutes before removing to a cooling rack.

Gingersnap cookies

I stumbled upon this recipe on Allrecipes. It's been a staple fall cookie in our family for many years. Here's what I love the most about this cookie, its crunchy on the outside but soft in the middle. I know you will love this one, give it a try.

2 cups all purpose flour
1 Tbsp ground ginger
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar (2/3 cup sugar 1 Tbsp cinnamon mixed)

Preheat oven to 350 degrees.

Sift the flour, ginger, baking soda, cinnamon and salt into a mixing bowl.
Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Slowly add the flour mixture to the sugar/shortening mixture and mix until combined. Pinch off small amounts of dough and roll into 1 inch balls, roll each ball into the cinnamon sugar mixture. Place 2 inches apart onto an ungreased baking sheet.
Bake until the tops are rounded and slightly cracked, about 10 minutes. Cool on a wire rack.

Baked Pumpkin Donut Holes

Another great pumpkin recipe, easy and fast. The rascals L O V E D these, they disappeared quick.
I'm totally into all things pumpkin right now. So yummy. So FALL.

Recipe by Two Peas and Their Pod

Makes about 24 donuts (mini muffins)

1 3/4 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 egg
1 tsp vanilla extract
3/4 cup canned pumpkin (not pumpkin pie filling)
1/2 cup milk

For the coating
4 Tbsp butter, melted
2/3 cup granulated sugar
2 Tbsp cinnamon

Preheat oven to 350 degrees. Spray a mini muffin pan with nonstick spray, set aside.
In a medium bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a separate bowl, whisk the oil, brown sugar, egg, vanilla, pumpkin and milk together until smooth. Add the wet ingredients to the dry and stir to combine.
Divide batter evenly among muffin tins. Bake for 10-12 minutes or until a toothpick comes out clean. While the muffins bake, melt the butter in one bowl, and combine the cinnamon and sugar in another. Remove muffins from oven and let cool for 2 minutes then dip into melted butter and roll in cinnamon sugar mixture until coated. Serve warm.

Baked Pumpkin Doughnuts with Maple Cinn Glaze

These doughnuts are divine. Seriously. Get yourself a doughnut pan and make them. Treat yourself, you deserve it. So, so good.

Recipe (slightly adapted) by Taste and Tell Blog

Makes 10-12 doughnuts

2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 tsp nutmeg
1 1/2 tsp cinnamon
1/4 tsp ginger
1/2 cup brown sugar
1 cup pumpkin puree
2 eggs
2 Tbsp heavy cream
1/4 cup butter, room temperature
1 tsp vanilla extract

Maple Cinnamon Glaze
1 1/2 cups powdered sugar
1/2 tsp maple syrup
1/2 tsp cinnamon
2 Tbsp heavy cream or more until desired consistency is reached

Preheat oven to 350 degrees.
Prepare a doughnut pan by spraying with non stick spray. In a large bowl sift together flour, baking powder, salt, baking soda, nutmeg, cinnamon, ginger. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and pumpkin. Add in eggs, mix well, then Add cream and vanilla. Stir in dry ingredients. Mix until all combined. Place the mix in a large ziploc bag and cut of the tip. Pipe the batter unto the doughnut pan.
Bake for about 10 minutes or until a toothpick inserted into the center comes our clean. Let cool in pan for 5 minutes then remove to a cooling rack. Meanwhile, make the glaze. In a medium bowl whisk together the powdered sugar, maple syrup, cinnamon and cream until smooth.
When the doughnuts are completely cool dip them into the glaze and return to wire rack to let the glaze set.

Monday Musings

1. I sort of can't believe it's October 1st. um where did September go? Didn't I just put my kids on the bus for the first day of school? Okay, okay, I'm happy it's here.... but S L O W. D O W N.

2. This is my favorite season to cook. I roast everything and the amount of soup we consume is ridiculous. Soup is the best, it warms your heart and soul.

3.  Great acting doesn't always make a great movie. ex: The Master. What? the? heck?

4. Confession: I can't take naps. Ever. it's totally impossible, my body fights it the entire time, my eyes won't stay shut, after about an hour of trying I crawl out of bed more exhausted and pissed off then if I just stayed wide awake! What? this doesn't happen to you?

5. Another confession: I listen to the 40's station 99% of the time while in my car, the other 1 percent is on Sinatra.

6.  The best. We all need a lot more of it in our lives.

7. So because it's Oct. 1st and because I love oldies, enjoy.