Monthly Archives: October 2011

Pumpkin Gingersnaps

A recipe for a soft and chewy ginger cookie with pumpkin puree.

Source: Maria at Two Peas and Their Pod, a JFC favorite.

Yield: 2-3 dozen

I’m kind of a summer person.  I like fall okay, but the main problem with it is that it reminds me that winter is coming.  And I hate winter.  Sometimes, though, fall is all warm and sunny, which I really like because it feels like an extended summer rather than a pre-winter.  Either way, one of my favorite things about fall is the cooking.  When it gets cool, I start making soups and chili, I put apples and pumpkin in all my breakfast recipes, I can applesauce, and I get to start making ginger cookies.  Mmmmm.

I look at the Two Peas and Their Pod site regularly. There are always lots of fun seasonal recipes there, and I almost always find something I can’t live without.  This week was no exception.  I saw the Pumpkin Gingersnap recipe, and thought to myself, “Just give me a reason.”  The reason wasn’t long in coming.  I hosted a jewelry open house last night, and these cookies were just the refreshment item I needed.  (I also make a second batch of cookies, the Peanut Butter Stuffed, which were also a hit, with me more than anyone!)

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Oatmeal Cream Pies

A recipe for chewy oatmeal cookies sandwiched with a vanilla marshmallow frosting.

Source:  Craving Chronicles, a blog where I’ve found several recipes I want to try.

Yield: about 2 dozen pies

**** UPDATE!!  The updated version of this post can be found HERE!! ****

Do you ever buy those Little Debbie Oatmeal Cream Pies?  I do.  I try not to, because I have a tendency to eat so many of them, but I do.  There’s something about a plain oatmeal cookie that is just divine.  There’s a local bread company here that is heaven to a carb-oholic.  I sometimes buy their plain oatmeal cookies.  They are simple, classic, wonderfully tasty… and humongous.  When I came across Theresa’s Oatmeal Cream Pie recipe, I remembered these two favorites and knew I could not go wrong adding this one to my recipe book.

The cookie recipe itself is nothing surprising, your basic sugar, flour, eggs, kind of thing.   I had my first vision of the drool-on-yourself tastiness when I was *ahem* poison-checking the dough.  It tasted much better than I imagined it would.  YUM.  I used my cookie scoop to make them all the same size, which is especially nice when you are going to sandwich the cookies together.  Once the first pan-full was in the oven, I got right to work on the filling, because I wanted to taste these babies as soon as humanly possible.

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Apricot Nut Cookies

A recipe for a cookie with apricots and nuts, covered with almond icing.

Source:  Giada de Laurentiis and Food Network… always an amazing source.

Yield: about 2 dozen cookies

It’s been a while since I made a fruity cookie, and this one, frankly, hit the spot.  Although, I have to admit, these did not turn out nearly as beautiful as Giada’s did, but that’s not her fault.  I don’t think she frosted hers in this lovely shade of blue, either.  I guess that’s what makes the two of us different.  Right?

I was excited to have a reason to make a cookie with nuts in it.  These use both slivered almonds and pine nuts.  It has been a long time since I have eaten pine nuts.  They are certainly not the cheapest nut in the store, but worth every penny for that wonderful piney flavor!

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