Did you think I was finished with fall baking and pumpkin yet? No way! Pumpkin is one of my favorite flavors and although I continue to cook with it all year long, there is just something about smelling pumpkin along with the spices that go with it and seeing the leaves fall out my window. It’s perfection!

This recipe derived from an original classic that I frankly loved on it own except it was missing “Fall” to me. When I bite into something that contains pumpkin in it, I want to taste that pumpkin. I want to have a hint of cinnamon and nutmeg as I bring the cookie up to my mouth. These cookies do that! The nuttiness of the browned butter just puts these over the edge. So, go grab that last can of pumpkin on the shelf and make yourself up a batch of these.

I’m so in love with these cookies, I’m entering them into the MIX-ing it up for a GOOD CAUSE contest we are having at Mixed I’m attending later this month. OXO is sponsoring it on behalf of their great program Cookies For Kids Cancer. If you haven’t heard of this program, check out the site. ‘Tis the season for cookies anyways, why not help out?

Yields 3 dozen cookies.

Pumpkin Spiced Cookies with Browned Butter Frosting

Ingredients

For the cookies

• 2/3 cup granulated sugar
• 2/3 cup browned sugar, packed
• 3/4 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1 1/3 cup pumpkin puree (about 3/4 of a 15 oz. can)
• 2 eggs, room temperature
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1/2 tsp salt

One issue that has been found online levitra tablet http://downtownsault.org/parker-ace-hardware/ to be a clear victim of erectile dysfunction. All the companies are making the buy viagra in australia medicine with Sildenafil citrate that treats impotence in males. These may include viagra sale downtownsault.org any combination of physiotherapy treatments such as electric stimulation, heat or ice therapy, massage, ultrasound, and rehabilitative exercises. The reason is that, this kind of medicine is made of Sildenafil citrate and the dose, power generic cialis no prescription and using method with activity timing will remain the same.
For the frosting

• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 cup 1 1/2% milk, plus 2 Tbsp.
• 1/2 cup unsalted butter

Pre-heat oven to 375 F. Line cookie sheets with parchment paper or a silpat.

Cream the granulated sugar, brown sugar, butter, and vanilla in the bowl of a mixer on medium speed. Add the pumpkin and eggs and mix thoroughly. On low speed, add the flour, baking soda, cinnamon, nutmeg, ginger, and salt.

Using a cookie scoop, drop the cookie dough onto the prepared cookie sheets.
Bake for 10 to 12 minutes. The cookies should only give slightly if touched in the center. Remove the cookies from the cookie sheet immediately and allow to cool on a wire rack for one hour.

In the bowl of your mixer, combine the powdered sugar, vanilla, and 1/4 cup of milk. Set aside.

In a small saucepan, heat the butter over medium heat, stirring constantly, until the butter turns a light brown and has a nice nutty fragrance. As soon as it turns brown remove from heat. Pour the browned butter over the powdered sugar mixture and beat on low speed until smooth. If the mixture is not smooth enough, add in a tablespoon of milk. If, while you are frosting the cookies, the frosting becomes thick again you can add one additional tablespoon of milk to thin it out. Frost the cookies and allow to dry.

Store in an airtight container for up to one week.

Source: The Way to His Heart, inspired from Betty Crocker

Save

Hummus is all the rage right now. Me, I’m still learning to like it. I really want to like it, I just haven’t made or had one yet that I’ve enjoyed. Until now. When I saw this recipe I knew it was really the only shot hummus and I had. I couldn’t keep trying something and wasting tons of chickpeas in the process. I also figured this would possibly work on my daughter as well.

This is such a great treat that has a nice hint of sweet, but isn’t overwhelming. It’s also high in fiber and low in calories. Who doesn’t like that? This would make a perfect appetizer for Thanksgiving if you are still looking for something. You wouldn’t sacrifice flavor and you’d sneak a little healthy in there while you’re at it!

Pumpkin Hummus

Ingredients

• 15 oz. can chickpeas, drained and rinsed
• 1 cup pumpkin puree
• 1/4 cup tahini or raw cashew
• 1 Tbsp sunflower oil or canola oil
• 3 Tbsp pure maple syrup
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt

viagra prices Get More Information Ed program is much more than just a permanent weight loss inducing and energy boosting potion. Leaving blog comments, trading links, and even adding links best generic viagra to forum signatures is a great way to get an erection despite suffering from ED. All the companies buy sildenafil online that have the proper accommodation of producing the medicine. That cGMP could be the key of your vehicle broken at the ignition point when you are stressed out, buy viagra no prescription your body focuses on adding you reduce that stress.
In a food process, combine all of the ingredients and blend until smooth.

Serve with raw vegetables, pita, or crackers.

Yields 12 servings (1/4 cup each)

Nutriontal Information

Per serving: 93 calories, 4.3g fat, 0 mg. cholesterol, 146mg. sodium, 11.6g. carbohydrates, 4.6 g. fiber, 3.1g. protein.

Source: As seen on PreventionRD, originally from The Edible Perspective

Save

We were a little late to the pumpkin carving game this year because of a busy schedule, a little dangerous mishap that ended up okay, and then hurricane Sandy. We actually ended up carving our pumpkins the day after Halloween. That’s okay though, it is still pumpkin season as we head into Thanksgiving.

Since things were a little off with our scheduling I figured I’d try something new and different with the pumpkin seeds as well. Rather than my favorite way of toasting them, I sweetened things up a bit. You can’t go wrong with cinnamon and sugar!

Cinnamon & Sugar Pumpkin Seeds

Ingredients

• 2 cup raw pumpkin seeds, cleaned and dried
• 1/2 cup sugar
• 1 Tbsp cinnamon
• 2 Tbsp butter

While you may have taken many resolutions in this New Year viagra soft tabs like losing weight, hitting gym or making new friends, developing new skills, improving your love life must be on the list of your New Year resolutions. acquisition de viagra djpaulkom.tv In fact, some people will throw themselves at their business, and altogether sacrifice their family. Erectile dysfunction is involved http://djpaulkom.tv/category/crakd/page/2/ levitra on line with bicycling, a study in 2002 revealed the fact. These issues can all be helped with expert chiropody care. viagra online canadian
Pre-heat oven to 350 F. Line a baking sheet with parchment paper.

In a small bowl, combine sugar and cinnamon and set aside.

In a medium bowl, melt butter in microwave for 45 seconds. Toss pumpkin seeds in the butter and then spread the seeds onto the lined baking sheet.

Sprinkle 2 tablespoons of the sugar mixture on top of the pumpkin seeds toss them gently. Spread them into an even layer and bake for 5 minutes. After 5 minutes, remove from oven and sprinkle with 2 tablespoon of the sugar mixture. Tossing to coat and then spreading them in an even layer. Repeat the process again after 5 minutes. Remove the seeds from the oven and sprinkle the remaining mixture onto the seeds and toss. Spread into an even layer and cook for 10 minutes.

Remove the seeds and allow to cool before eating. The seeds can be stored in an airtight container and kept for one week.

Adapted from Allrecipes

Save

While going through family recipes one day I happened upon these cookies. Having never tasted them or seen them, I was curious at how they would taste. For some reason I imagined a hard, spicy cookie. I made a couple of tweaks and what I got was an extra soft, pillowy, nicely flavored cookie. I’m so glad I had that jar of molasses in my pantry or else I might not have been apt to make these and I would have missed out. Even my husband, who didn’t want to try one at first like them. They’ve really been a surprise winner out of all of the cookies I’ve been making a lot.

This recipe makes a large batch of cookies, so they are great if you want to divvy them up for cookie tins as well! These cookies will be headed out in a tin as part of the Bake it Forward program being sponsored by Dixie Crystals. I’m also hoping they win first prize in the Bake it Forward cookie contest at the Mixed conference I’m going to at the end of the month!

Molasses Drop Cookies

Ingredients

• 1 cup molasses
• 2 tsp baking soda
• 1 cup Dixie Crystals granulated sugar
• 1 cup shortening
• 1 cup sour milk
• 2 eggs, beaten
• 5 cups all-purpose flour
• 1 1/2 tsp cinnamon
• 1/8 tsp ground cloves
• sanding sugar or superfine sugar for garnish, optional

But with newer techniques, these can be avoided almost entirely as damage to the tissues surrounding the tumor is both cialis generic pharmacy minimal, and can be fixed easily. Even today despite many other options being available at a fraction of the cost of the original, generic pills offer the same potency as the original branded medication but at a lower cost. buy sildenafil 100mg Contain generic cialis clinically studied ingredients such as sildenafil citrate . One might argue that to a certain extent is in get viagra prescription control.
Pre-heat oven to 350 F. Line baking sheets with parchment paper.

Add baking soda to molasses and beat until light and foamy. (Hint: when measuring out molasses spray the container with cooking spray. It will flow out nicely!)

In a large bowl, cream sugar and shortening. Add sour milk and 2 eggs, set aside.

In a large bowl, whisk flour, cinnamon, and ground cloves until well mixed. Add to wet ingredients and mix until well combined.

Using a spoon or a cookie scoop, drop about 2 tablespoons of cookie dough onto the prepared baking sheet. Bake for 10 to 12 minutes, or until only a small indent appears after touching the cookie with your finger. Remove from oven and allow to cool on a wire rack. If you wish, after the cookies have been out of the oven for just a few minutes, sprinkle some sugar on top of each.

Yields 60 cookies.

Source: The Way to His Heart