I was told today that my cookies taste like Halloween. What a honor! I made these cookies around this time last year (pre-blog times) for my law school friends and this was a huge hit. Every party I had, people always requested these. The cookies turn out to be soft and chewy with almost a cake like center. Usually, I’m not a big fan of chewy cookies (Chips Ahoy chewy being the biggest disappointment). For some reason, the dipping of a cookie into milk and making it soft and gooey is my favorite part. And few things taste better than a mixture of pumpkin and milk. Keep reading for the recipe.
I know, I know this was not on my list of Fall baking treats. But my friend Lindsay began telling me about these donuts that she used to eat in New York around fall time and how it was her favorite fall treat. Being the good friend I am and the fat kid that lives inside me, I began thinking about how delicious it would be to make these apple cider donuts. And delicious it was. Plus, I’ve never made donuts so it was a new experience.
Donuts aren’t as hard to make as I thought they would be. Because it is dough there is a lot of inactive waiting time. Also, don’t be scared off if you aren’t the biggest fan of apple. These donuts do not taste overly like apple. Instead it’s just a hint of apple and cinnamon. Exactly what fall is all about!
I love hummus. I think it’s one of the best things ever created. I like hummus on sandwiches, on vegetables, chips, pretzels, everything. But as much as I love hummus, I’ve very picky. Sometimes, the hummus that people make is just plain horrible. I always just assumed that this was because hummus was hard to make. I was wrong. This almost shouldn’t count as a full post because it so simple to make. Literally, there was no skill used to make this deliciousness. Therefore, I now refuse to settle for sub par hummus.
With this recipe it is important to get unsweetened pumpkin. While there is pumpkin in it do not worry it does not have a heavy pumpkin taste. My mother cringed at the idea at first, but once she tried she agreed it was wonderful.
I’ve had this recipe for a few years, but for some reason never got around to making it. Since fall is in full-force and coffee cake always reminds me of mornings curled up in a blanket, I thought it was a great intro treat to my fall baking. While the coffee cake was a hit at work, I have to remind myself that they aren’t the hardest crowd to please. I was generally happy with the taste, but I would definitely make some changes next time (sub brown sugar for white sugar, add a teaspoon of cinnamon to the streusel and, in general, add a bit more streusel). Other than that, it was moist and the chocolate chips just melt in your mouth.
With fall in full swing, I have some delicious treats planned for the next month and a half. As a girl who grew up in a town that idolizes everything pumpkin and fall, this is easily my favorite holiday. Check out some of the recipes (in no particular order) that you’ll be seeing as soon as this week!
- Fried Pumpkin Ravioli – a treat that can be made sweet or savory (of course, I have a huge sweet tooth, so I’ll be trying the sweet)
- Pumpkin Hummus – because hummus is a gift from God and should be made regularly.
- Pecan Pie – my new pie obsession since eating the most delicious pecan pie in Sweden.
- Sweet Potato Pie – a staple that my southern grandma would make for me every year.
- Banana Bread – my first official bread making experience.
- Coffee Cake – the warm earthy feeling is perfect for fall time.
- Pumpkin Cookies – last year, prior to the beginning of my blogging, this was a hit with my friends.
- Pumpkin Ice Cream – this is the ultimate pumpkin, Half Moon Bay treat. However, my reward if I pass the bar is an ice cream maker. So hopefully I pass the bar so I can share this delicious treat with everyone!
My final lesson in the Cake Decorating Basics class was this Wednesday. We had to bring in our cake already partially decorated and make 8 rosettes. I promise I made 8 rosettes but I though 7 seemed better suited for the top of my cake.
The yellow border on the top and bottom is shell bordering. With drop flowers in pink on the side and yellow on the top. Then just basic dots. And, of course, the rosettes. While I love making drop flowers, I learned that as much as you practice on a flat surface, it won’t prepare you to make it on the side of a cake. Luckily, the next class is all about Flowers and Cake Design, so I’ll learn how to make a flower on any part of a cake.
Next week starts the Flowers and Cake Design class where I’ll learn to make more flowers, work with gum paste and fondant and other general decorating techniques! Can’t wait!!