Monday, October 31, 2011

Happy Halloweenie!!!!

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Dark Chocolate Chocolate Chip Whooppie Pie's
w/ Pumpkin Cream Cheese Filling

look at the lil devil! he wasn't loving the costume

Happy Halloween! Who doesn't love this holiday?! Seriously I don't know anyone, and if they don't well then they have yet to overdose on candy, wear as little clothes as possible and call it a costume, or be scared out of their pants. They just don't know what they are missing. And how can you hate those classic "Horror" films? I cannot get enough of them.

So in spirit of this haunted holiday I wanted to make something that would be just as great as any piece of trick or treating candy. I found this recipe over at one of my favorite blogs, SugarPlum, and made them literally right after I read the post. I have to admit I lost a few whoopie pies because I didn't remember to spray the cookie sheet with non stick spray, so I lost about 4 whoppie pies but I still ended up with about 10 even though her recipe said I would only get ten whoppie pies total.

I bet you if Micheal Myers showed up to my door I could distract him with these. We could both sit down with a big glass of milk and our whoopie pies and watch the endless marathon of Halloween movies.

If you are at home handing out Halloween Candy to Trick-or-Treater's these are also a great snack for you. It will keep you from eating straight from the candy bowl :).

Anyways these are delicious. Super light and fluffy with a delicious sweet filling with a great hint of cinnamon. And again, my sister still has my camera so since I'm cool now and have an IPhone I downloaded a pretty cool app that lets me edit my pictures to look all vintage-ie.



Whoopie Pies
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1 large egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups all-purpose flour
  • 4 oz dark chocolate, chopped finely (optional)

Pumpkin Filling
  • 4 ounces cream cheese, softened3 tablespoons unsalted butter, softened
  • 1/3 cup canned pumpkin puree
  • 2 cups confectioners' sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  1. Heat oven to 400 degrees and spray cookie sheets with non stick spray.
  2. Using a sharp serrated knife finely chop the dark chocolate.
  3. In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy.
  4. Add in egg, buttermilk and vanilla until combined.
  5. Add in the cocoa powder, baking soda, baking powder and salt until well combined.
  6. Reduce mixer speed to low; beat in flour until just combined.
  7. Fold in chopped dark chocolate.
  8.  Drop rounded spoonfuls of dough onto cookie sheets.
  9. Bake 8 minutes or until set and slightly crisp and cool 2 minutes before transferring cookies to cooling racks.  
Pumpkin Filling:
  1. In a large mixing bowl, beat together cream cheese, butter, pumpkin, confectioners' sugar, cinnamon and vanilla until well combined and creamy.
  2. Fill cookies with pumpkin filling by spooning filling onto the bottom side of one cookie and topping with another pressing down slightly.

isn't she the absolute most adorable trick or treater, ever?!

Tuesday, October 25, 2011

It's the great pumpkin (cupcake) Charlie Brown!

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Pumpkin Cupcakes w/Maple Cinnamon Buttercream

Hello hello! I have been seriously slacking at posting lately. Not only has there been birthdays and other event's but I have had a lot more work and to top that I don't have my camera because my sister is borrowing it and she lives hours away so I haven't been able to take pictures of what I have been making. But, since I've been wanting to post these and people keep asking me to (I feel special when people ask me to post something particular, yay me lol)  i decided to use my little point and shot digital. It doesn't do these pumpkin cupcakes justice, but it will have to do.

*Side note*:We have been having some AMAZING October weather and I am loving it. I haven't been home this time of year in 2 years because I was always traveling, but I am just super excited about the changing weather. Normally I am a cry baby when summer leaves but not this time. I could just drive and drive to look at the scenery and although I hate how dark it is in the morning and evening I love the warm sunny afternoons. Its like a little present. Mother nature is rewarding me for waking up before the sun and freezing my toosh off by letting me soak up the warm sun through out the afternoon.

Ok, now that you are thinking that I'm a loony hippie getting all sappy about the weather I'll move on to more important business. My pumpkin cupcakes with maple cinnamon frosting!
If you remember I used the same frosting for the banana fosters cupcake. It goes even better with the spice of this cake. It's like biting into a piece of autumn! Really, it is!

I based my recipe off of Ina Garten's however I altered it to make mine slightly different. But I'm saving that for my secret recipe file, and you will NEVER know my secret.
Mu ha ha ha!!

But really Ina's are fantastic and I love this recipe and so will you.
I will leave you with her recipe and a snippet of The Great Pumpkin Charlie Brown, just because it fits & I love these movies.


Ina Garten's
Pumpkin Cupcakes with Maple Frosting
Makes 10-12 cupcakes 
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 extra-large eggs, at room temperature
  • 1 cup canned pumpkin puree (8 ounces),
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup vegetable oil
1. Preheat the oven to 350 degrees & line cupcake tins with foil or paper liners.
2. In a medium bowl, sift the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
3. Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
4. Top with maple cinnamon frosting.
Maple Cinnamon Frosting
  • 1 stick butter, softened.
  • 2-3 cups powdered sugar, to your preferance
  • 1/2 teaspoons cinnamon
  • 1/4 teaspoon maple extract, or real maple syrup.
  • In a large mixing bowl, beat the softened butter until fluffy.
  1. Add the maple extract and cinnamon.
  2. Slowly add confectioners or powdered sugar into the bowl, 1/2 cup at a time and beating after each addition. Continue adding the sugar until you have a thick frosting of your preferred consistency.
 *If the frosting becomes too thick, add a tablespoon or more of half & half/milk to thin out.

Thursday, October 20, 2011

A wonderful weekend in Baaastin-its a long post get your reading glasses on!

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First things first, Happy Birthday to my long time BFF(lol) Sarah!

Katie, Natalie, Birthday Girl Morgan, and me @a beautiful park in the city
Hey hey! I was super swamped with work when I got home from my little trip this weekend, so I'm finally getting around to this post. I was anxious to get on here and tell you guys about my fun mini vacation in Boston.

The reason I was in the beautiful city was for my partner in crime's, Morgan's birthday. Our other long lost partner in crime, Natalie, came as well. It was great to see her because she moved up north (i forgive you for that Natalie and I will restrain from bashing North Jersey when you are around). As I mentioned in my last post, we stayed with Katie, who is just fantastic! Not only does she have the worlds largest couch in her apartment, but she was so much fun and a great tour guide.

Boston sure knows how to leave a good impression on visitors. We had a blast celebrating Morgan's birthday and exploring the city. It was clean and the buildings are beautiful, but now onto what I REALLLLYYY loved about the city.


You all know I'm crazy about food and I pretty much only watch the Food Network on TV. Well, I had a semi, almost celebrity run in while strolling the streets. We were just wondering around the streets when I saw a food truck in the distance. I was already excited here but as we got closer I noticed it was Roxy's grilled cheese!!!!

AHHHHHH! They were runners up on the Food Networks Great Food Truck Race! I literally began jumping up and down and talking so fast that my friends were a bit confused on what was going on. It was just really exciting to me see the truck because I watched it on TV and had to see the food they made, assuming I'd never get to try it. But I assumed wrong because here they were sitting on a corner waiting for me to chow down on some grilled cheese!

If this isn't enough excitement, a few feet down there was a cupcake truck, The Cupcakory! If Giada was there I would have died and gone to food heaven!

So after I calmed down a bit and got my composure back we got in  line at the Cupcakory and ordered. cupcakes. I chose the salted caramel cupcake, a dark chocolate cupcake with salted caramel frosting, Morgan got the cupcake with nutella icing, and Natalie got the pumpkin cake with cream cheese icing. They actually had a great idea which I've thought about doing for certain occasions. They wait until you order to frost the cake which makes sure the icing stays nice and fresh and not dried out since it is sealed in the pipping bag, great idea.

We then strolled over, I would have ran but didn't want to over do it, to Roxy's
where we ordered a grilled cheese with Munster cheese, guacamole, and bacon! I was so anxious to see who was inside the truck but sad to say it was no one from the show, bummer but oh well. 

 While we waited we devoured out cupcakes, trying a little of all of them. It was actually quite funny because everyone walking by was like oh cupcakes, mmm cupcakes, look at those cupcakes! Then we dug right in to the sandwich. MMMMMMMMMM! all i need to say about that! The bacon and quac go so well together and It's not often you get to have a grilled cheese with Munster cheese.

I could keep blabbing on about Boston but i will leave you on this note of cupcakes and grilled cheese. Check back soon for my salted caramel cupcakes!

our cupcakes

Saturday, October 15, 2011

The perfect way to say thank you!

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Gourmet Caramel Apples

I know I have been doing quite a bit of pumpkin lately and I was originally planning on posting my pumpkin cupcake recipe because it is a seriously great cupcake. I'd have to rate it in the top 3 for cupcakes I have had/made. Yes its that scrumptious! I sold out both days at the show last weekend. Some people even came on Sunday because their friend's had told them " You just HAVE to go and buy the pumpkin cupcakes, they are the most amazing thing I've ever eaten. Ever."

Really, that's what they said. :)

I'v been wanting to make caramel apples too, in the spirit of fall and the beautiful changing leaves. If you have ever bought one of those hundred dollar gourmet apple's you are in for a treat! You can make at least 4-5 apples (depending on how fancy you get) for the price of just one from those stores.

It takes almost no work! Melt the caramel, dip, melt the chocolate, dip, and pick a topping. Done.

My friend Lauren also had a super easy idea and did a deconstructed caramel apple, check out!

OH! I should tell you that I made these as a thank you gift for a great friend of mine, Katie. She lives in Boston and was letting my friend and I crash at her place while visiting the city for the weekend. I met Katie in Costa Rica. She was "bunk-mate" while we worked on a volunteer program through Cross Cultural Solutions a few years back. She was a blast and we had so much fun, but I had not seen her since we left Costa Rica. So not only was it great to see Boston, but even better to get to see her again.

So these gourmet treats go out to a gourmet friend, lol. Muchas Gracias mi Amiga Katie for sharing your casa!

*TIP*You'll want to use nice & big & juicy granny smith applies. They have the perfect tartness and firmness for this. For the sticks you can use popsicle or lolly pop sticks. Also, keep them in the fridge, they will last longer and taste better.

  • 6 large apples
  • 6 popscicle or lolly pop sticks
  • Large cookie sheet
  • Wax/parchment paper
  • Vegetable cooking spray
  • 14-oz. bag caramel candies
  • 2 tbsp. water or milk
  • 10 oz semi sweet chocolate chips
    2oz shortening, or butter
  • other toppings such as; white chocolate chips(melted), nuts, crushed graham crackers, crushed cookies, candy pieces, peanutbutter, peanutbuttter chips, etc.


  1. Wash the apples thoroughly. Dry them and remove the stems. Insert one sticks into the end of each apple where the stem was removed.
  2. Cover a large cookie sheet with wax paper. Spray the paper lightly with vegetable cooking spray to coat.
  3. Pour your choice of toppings into a bowl and set aside.
  4. Remove the plastic wrappers from the caramel candies and combine them with 2 tbsp water in a small sauce pan. Turn stove to medium-low and stir until caramel is completely melted and smooth.
  5. Remove the pan from the heat and set on a flat surface near the cookie sheet.
  6. Dip one apple at a time into the caramel.
  7. Use a spoon to coat all sides of the apple and allow any excess caramel to drip off into the pan. Or tilt apple and roll.
  8. Set apples on cookie sheet and set in freezer while melting chocolate, but for at least 10 minutes.
  9. In large microwave safe bowl, melt the semi-sweet chips and shortening in microwave. Stirring everyone 30 seconds to prevent from burning. 
  10. Dip apples into chocolate and then in desired topping.
  11.      *Instead I didn't not dip into a topping but melted white chocolate and peanut butter chips and drizzled all over once chocolate was set*
  12. Continue until all apples have been coated. Place the gourmet caramel apples in the refrigerator until ready to eat.
  13. I wrapped mine in clear plastic candy bags and tied with a bow. Its best to keep them in an air tight container or wrapped up.

I also recommend having a practice/ spare apple. I did this and practiced how i was doing to dip and decorate. It looked a hot mess but my mom thought it tasted just fantastic lol. 

Thursday, October 13, 2011

Bananas Foster Cupcakes

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This one of the cupcakes I made for the Pumpkin Show. it was a huge hit and if you like Banana's you will LOVE this. It literally has Banana's Fosters mixed into the batter!

I made a maple cinnamon buttercream, but these are even great with out icing, or you could do a cinnamon and rum frosting to tie in with the rum used in banana fosters.
It seems like a lot of steps but it really isn't and is quite easy, so give it a try and everyone will be so impressed that you made such an amazing cupcake. And of course you will be like I know I  didn't think I could do such a think but this great blog told me I could!

Banana Fosters
  • 1 1/2 sticks unsalted butter
  • 1/2 cup packed brown sugar
  • 1/2-3/4 teaspoon cinnamon
  • 2 ripe, but still firm bananas, quartered
  • 3 tablespoons dark rum
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 sticks butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon dark rum
  • Banana fosters already prepared,, and mashed slightly
  • 3/4 cup sour cream, whole milk works but sour cream creates a better cupcake texture
Bananas Fosters 1. In a saute pan over medium heat, combine the butter, brown sugar, and cinnamon & cook until butter melts and sugar is dissolved (4 to 5 minutes).
2. Add the banana slices and cook until tender, turning once for 1 to 2 minutes per side.
3. Stir together rum and vanilla.
4. Turn off the burner and add the rum mixture to the pan.
5. Using a long match, light the alcohol by holding the flame just in the outer edge of the pan. (Stand far back and the flame should extingish in a few seconds.
6. Gently shake the pan from side to side to coat the bananas with the sauce.
9. Mashed the bananas slightly with a wooden spoon and set aside.
For the Cupcakes
2. In a large bowl, cream butter and sugar with electric mixer until light and fluffy.
3. In a medium bowl, sift the flour, baking soda, and salt.
4. Add eggs, vanilla, rum and banana mixture. Mix well.
5. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
6. Pour into prepared cupcake pans about 2/3's full.
7. Bake 20 - 25 minutes or until toothpick inserted comes out clean.
8. Cool for 1- minutes in pan on rack. Remove and cool completely before frosting.
1. Preheat oven to 350 degrees.

Maple Cinnamon Frosting
this makes a lot!-you can half it.
  • 2 sticks butter, softened.
  • 3-4cups powdered sugar, to your preferance
  • 1 teaspoons cinnamon
  • 1/2 teaspoon maple extract, or real maple syrup.
  1. In a large mixing bowl, beat the softened butter until fluffy.
  2. Add the maple extract and cinnamon.
  3. Slowly add confectioners or powdered sugar into the bowl, 1/2 cup at a time and beating after each addition. Continue adding the sugar until you have a thick frosting of your preferred consistency.
 *If the frosting becomes too thick, add a tablespoon or more of half & half to thin out.

Monday, October 10, 2011

Sugar*Punch took a swing at selling cupcakes

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Hello, hello! First off, holy cupcake I'm pooped! Second, who cares it was a blast! This past weekend was a great step forward in hoping to get this cupcake craze of mine up and running! The Pumpkin Show was a pretty good success.
It was a little different than I thought it might be. I was in the crafters section rather than the food section, so a lot of people kept asking if my cupcakes were real. Whoever would make fake cupcakes is just a tease! But maybe mine just looked so good they thought they were fake, haha :). A LOT  of friends were nice enough to come support me, some even buying LARGE orders so that was a surprise, a wonderful surprise I am so thankful for!
The hardest part of the whole thing was making just under 300 cupcakes. Had I planned better and had an extra hand to help me decorate or pipe out the icing I don't think I would have been up to 4am. But hey this is a learning process and I'm still figuring things out.
I ended up making:
  • Pumpkin with maple cinnamon buttercream
  • Banana Fosters with maple cinnamon buttercream
  • Red Velvet with white chocolate cream cheese frosting
  • Vanilla & Chocolate with vanilla & chocolate buttercream
  • The Owl cupcakes I made for neices birthday
It was easy baking the cupcakes themselves. I was at my parents house where my Grandma has a little apartment attached in the back of the house, which meant 2 ovens! So I basically just did batch after batch running back and fourth from oven to oven. Later on I moved on to making the icing. This is where things slowed down!
Making the icing was fine it was decorating and deciding how to put the icing on, swirl it on, smooth it out, sprinkles, no sprinkles, ahhh I was way in over my head and it was already 11:30 at night. That's when I called in the big guns!
My boyfriend who came over assuming he'd be observing and maybe helping me pack up got calling to assist. I was shooting out directions while I was  going from cupcake to cupcake making it look pretty! He was a great sport and he was so proud of the icing he made that he renamed himself Bruce Crocker, so I guess I better watch out if Miss Betty comes around.

Just some of the cupcakes
Anyways. Now how was I going to get all these to the show? I did have an advantage by being about 2 miles away but I was still nervous about getting them all there. I had bought a few foil trays that are usually used to serve hot food in. I also had two long flat plastic containers that i used for files and stuff stored under my bed. Oh anddddddd I was lucky and went to a bakery to buy some sheet cake boxes and he only had two half sheet boxes and gave them to me for free! So between all these I had plenty of transporting devices to get the goods there safely.
I defiantly think the plastic storage boxes were the best. I though the cake boxes would be but I kept ruining the cupcakes that were on the edges whenever I open and closed it. I had also planned on having something to keep the cupcakes from touching each other or sliding into each other but they were stuffed in pretty good and i used tongs to get them out so I didn't smudge any.
Well I'm not sure on why I'm blabbing away about the details of how I got the cupcakes there, but if you are still awake go over to my Too Cute for Cake page to get the recipes for the flavors I made. I will also be adding them here through out the week.
Here are some pictures from the show, I really wanted to take more, but I was much more busy selling cupcakes than I had thought.

my fall decorations & price list

mmmm banana foster cupcake with maple cinnamon buttercream
sold out of these bad boys


ahhhh needed this, plus a  ton of pumpkin spiced iced coffee
it was hard running on no sleep, but worth it

Thursday, October 6, 2011

A truckload of cupcakes & a pot of delicious soup

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 Tortellini Soup

be there:)
Hello, hello! So if any of you have been stalking my facebook, haha ;), you have most likely see or read about my upcoming weekend of selling my cupcakes at the South Jersey Pumpkin Show. I was super excited when I was asked to be the featured cupcake stand at the event, but super nervous because it is my first time baking cupcakes in such a large quantity. It took me right up until today to decide how many I would make and what flavors I was going to use.
I have decided to go with just under 300 cupcakes, and about 75 of the lil cupcake poppers. It is a really busy event, however that does not mean everyone will be buying a cupcake. I also figured if I sell out I will just being pulling an all nighter Saturday to whip out a bunch more for Sunday. Anything for the cupcake lovers right?!
I have also been doing a ton of thinking and looking online on how to safely transport these buggers. I had originally planned on buying cupcake boxes because buying them in bulk is quite cheap but shipping is just  absurd. So scratch that. I have a few ideas I plan on doing and I will let you know how that goes on Monday! I will also have a list of recipes of the cupcakes I ended up making by then hopefully so come back Monday! And get baking by Tuesday!
For now I will leave you with a soup recipe, which I have been living off of this week, attempting to recover from a cold that just comes and goes whenever it pleases. UGHHH
I don't really even know if soup helps but it is easy on the stomach and filling and warm so I guess it just helps you from not going mad when you are sick. I don;t know but either way this soup is scrumptious and my mom has been making it for as long as I can remember and I have always loved it.
Speaking of my mama making this, she actually made this for me because I have been feeling so under the weather and down right dead. So credit goes out to her for this one!

Tortellini Soup
serves 6-8
  • 1 quart chicken stock, low sodium
  • 1 tablespoon olive oil
  • 1/2 a large onion, diced
  • 3 celery stalks, diced
  • 3 large carrots, diced
  • 2 cloves garlic, minced
  • 1 bag frozen tortellini of your choice
  • Salt and Pepper to taste *I use quite a bit of black pepper, it gives the soup a nice little kick*
  • 1 teaspoon dried basil
  1. In a large pot pour olive oil, onion, celery, carrots, and garlic and saute over medium heat until tender.
  2. Add chicken stock and bring to a boil.
  3. Once boiling add tortellini and salt and pepper, and basil.
  4. Boil according to directions on tortellini bag, but shorten the time slightly. *This will prevent the pasta from getting too mushy while sitting in the hot soup.*
  5. Remove from heat and serve.

Tuesday, October 4, 2011

Pumpkin Pie Ice Cream

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Pumpkin Pie Ice Cream

Ok, ok. I know it has been getting much colder lately but I did make this a while back when it was still nice and warm outside. But who only eats ice cream when its warm out? I'll admit I hate being cold and when my little toes are frozen the first thing I think of it not a big cold bowl of ice cream. BUT....that was before I had my own ice cream maker and could make all the glorious concoctions I can imagine!
This ice cream is perfect for the fall and holidays. You can even make a creamy coffee drink by blending this in, or a good old milkshake with it. I prefer it with some whipped cream and extra cinnamon on top!

Anyways, if you have an ice cream machine I highly recommend this ice cream! It has that sweet, and distinct, pumpkin flavor but those warm spices that go so great with it, nutmeg, cinnamon, more cinnamon, ground cloves, maybe a little more, I LOVE cinnamon!

I also melted a little butter and crumbled up some graham crackers and processed them in the food processor until they came slightly together. About 2 minutes before the ice cream was done spinning round, I poured this into the machine and let it mix in just ever so little so that I had  nice swirl rather that it fully mixed into the batter.

This is scrumptious and cozy despite it being freezing cold! It is however best enjoyed the day its made. If left in the freezer too long, say more than a few days, it gets a bit too icy and looses its creamy texture.
So just make sure your friends are over when making this.
Or that you are super bummed and in couch potato mode and need to just dive right in yourself.
Either one. lol.
Well you need to try this! It will change your view of pumpkin if you don't already like it, and if you do you will love it even more! Yay for pumpkins! Go hug a pumpkin for giving us this amazing flavor!

Pumpkin Pie Ice Cream
Makes about 1 quart
  • 2 cups heavy whipping cream,
  • 1 cup pumpkin puree, chilled
  • 5 egg yolks
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 overflowing teaspoon of pure vanilla extract
  • 3/4 cup brown sugar
  • 1 1/2 tbs melted butter
  • 1 cup crushed graham crackers
  1. In small saucepan or pot with medium heat bring 1 1/2 cups cream and 1/2 cup brown sugar to low boil, stirring occasionally with whisk. Then remove from heat.
  2. While waiting for cream to boil, lightly beat egg yolks, 1/2 cup heavy whipping cream, 1/2 cup brown sugar, salt, vanilla and spices together until smooth.
  3. Slowly pour egg mixture into hot cream mixture and stir. Bring custard mixture to a nice simmer over a medium-low heat for another 5 minutes, or until custard is thick and coats the back of your spoon.
  4. Next, fill a large bowl halfway full of ice water, place a medium size bowl inside, pour in pumpkin puree and gradually pour in hot custard mixture through a fine sieve. Whisk to combine
  5. Pour pumpkin custard into a seal-able bowl and refrigerate for at least 3 hours.
  6. Once refrigerated, pour pumpkin custard into an ice cream maker according to your manufacturers guidelines, usually 20-25 minutes.
  7. Within the last 5 minutes, melt 1 1/2 tablespoons of butter and mix in food processor with 5 or 6 graham crackers. You can add a little brown sugar too if you want. Pulse a few times until it comes together.
  8. At the last 1-2 minutes pour into the ice cream machine, just barely allowing it to mix into the ice cream.
  9. Store in an airtight container in your freezer for a few days.
Kay booger picking the perfect pumpkin <3

Sunday, October 2, 2011


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Hey hey!!! This post goes out to two friends of mine who LOVE these delectable cookies, but then again who doesn't right?! I was excited to have a blog request not only because I also have quite a love of snickerdoodles, but that it turns out I am not the only one reading this! (yay!!! lol)
 There are quite a few recipes out there that vary slightly, however for as long as I can remember making these I have made them but simply adjusting a sugar cookie base and adding cinnamon(A LOT-I like extra cinnamon) and a little nutmeg.
Many recipes call for the addition of cream of tartar. This creates a fluffier and chewier texture to the cookie, unlike with out which the cookies are still soft but have more of a crunchy outside.
I was going to make both and have a taste test so I could give you my opinion on each but, hey its the weekend, who has time for that?! lol
I really enjoy the way I have always made them and still find them quite addicting, so for now there is no need to change. I will get around to the other recipe though, just out of curiosity.
You could also get super easy and buy pre-made sugar cookie dough and form into balls then roll them into a cinnamon and sugar mixture. It will be the same concept of a snickerdoodle with out all the making of the dough.
These cookies are delicious and it is hard not to love them! They have that great soft texture but a nice crunch because of the sugar and cinnamon on the outside of the cookie. They smell amazing while they are baking and just remind me of the holidays for some reason. I'm assuming its the smell of cinnamon. Well I hope you try my version of Snickerdooldes, ENJOY!

Snickerdoodles, recipe by me :)

 makes about 40 cookies                                                         

Cookie dough:
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2teaspoon nutmeg
1/4 teaspoon cinnamon
2 sticks unsalted butter, softened
1 1/2 cups sugar
2 large eggs

Cinnamon Sugar Mix
2 tablespoons sugar
2 teaspoons ground cinnamon
  1. Preheat oven to 350F.
  2. In a medium bowl sift together flour, baking powder, nutmeg, cinnamon, and salt.
  3. In separate bowl beat the butter and sugar with an electric mixer on medium speed until light and fluffy- about 3 minutes. 
  4. Add eggs one at a time.
  5. Reduce speed to low gradually adding in flour mixture.
  6. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl.
  7. Form dough into balls (to make 20 cookies-make each ball about 1in -1 1/4in), then roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper, to prevent from sticking.(I don't recommend using non-stick spray, it could burn the bottoms.)
  8. Using a round cup press the bottom of the cup gently down on the cookie to flatten slightly.
  9. Bake cookies 10-12 minutes. Then let sit on cookie sheet for 1-2 minutes before cooling on wire rack.