Monday, 29 September 2014

Pumpkin-snap Cookie Sandwiches with Cream Cheese Icing

First off, let me say... Ohmigoshhhhh were these amazing. AMAZING. I can't wait to make another batch.. they are now my very favorite cookie.

You can make cookie sandwiches out of these babies like I did. Or you can just leave them as pumpkin-snaps.. but let me tell ya... making them into sandwiches with the cream cheese icing took them to a whole new level.

What I did, was basically took my gingersnap recipe, doubled it, subbed out half of the butter for pumpkin, tweaked a few things and voila!! Amazingness!! I promise you, you will love these.

1.5 cups butter (softened)
1.5 cups pumpkin puree
4 cups sugar
4 eggs
1 cup molasses
6 1/2 cups flour
4 tsp baking soda
3 tsp cinnamon
2 tsp ground ginger
2 tsp ground cloves
1 tsp ground nutmeg
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup sugar (for rolling cookies in)

Cream Cheese Icing
16 oz. Cream Cheese
3/4 cup butter
1 tsp vanilla
4 cups icing sugar

Preheat oven to 350 F.

Cream the butter, pumpkin puree and sugar together. Add the eggs and then the molasses and mix well. In a seperate bowl, mix the dry ingredients and slowly add them into the pumpkin mixture over a few additions.

Roll the dough into 2" balls, then roll them in your sugar and set on an ungreased cookie sheet about 2" apart (I wanted to make the cookies pretty big since they're going to be sandwiches - if you want to do smaller sandwiches, then just do 1" balls, 1" apart).

Bake for about 11 - 12 minutes, let sit on sheet for a couple of minutes before transferring them to a cookie rack to cool.

While they're cooling make your icing by combining all of the ingredients until well blended. Refrigerate the icing until you're ready to use it.

Once the cookies have cooled completely, then you can make your sandwiches. Just fill a piping bag with icing and put about 2 tbsp of icing on the underside of half your cookies, then place another cookie bottom side down against the icing on each of them and there you go! Cookie sandwiches!!



Wednesday, 24 September 2014

Santa Fe Cheesy Beef and Rice Casserole

This time of year I like comfort foods. Nothing's better than crisp fall weather and cozying up inside with a warm, satisfying meal - except for maybe a deliciously satisfying dessert... haha!

I really like mexican, tex-mex, etc. and I was looking for an easy ground beef dinner idea that wasn't boring old tacos, or spaghetti, so I whipped up this Casserole last week and it was a hit! I'll definitely be making it again.

1 lb lean ground beef
1 onion, diced
3/4 cup black beans
3/4 cup niblet corn
1 small can of tomato sauce
1 cup cooked rice
1 cup beef broth
3 tbsp taco seasoning (or more if you like - I like lots).
Sour cream (to top each serving with).
2 cups shredded tex mex cheese
1/2 cup crushed up tortilla chips

Preheat oven to 350 F.

Cook the ground beef thoroughly (once browned add in the onion), once beef is cooked then you can drain the grease. Add the beef broth, tomato sauce and taco seasoning and let simmer until most of the broth is absorbed (should still be a bit saucy). Add in the black beans, corn and rice and combine well. Add in 1 cup of the shredded cheese and mix through.

Pour into your casserole dish and place lid on top. Bake for about 15  minutes, then remove lid, add the remaining cheese on top and sprinkle the crushed up tortilla chips over the cheese. Bake uncovered for another 15 minutes.

Top with your desired amount of sour cream for each serving.



Monday, 15 September 2014

Super Simple Pecan Pie

First post in a while - looks like a trend here! What can I say, I'm super busy these days and find it hard to get the time to sit down and put up blog posts. As always, I'll try to do better, but can't promise anything! ;) I'm at home sick on my couch at the moment, so whaddya know?! I have some spare time to post!

I took a crack at Pecan Pie this past week and it turned out great!! I will definitely be making this again! It's the perfect fall dessert!

And this recipe is SO easy!!

1 (9") pie Crust (or you can do homemade, I'm lazy so I bought one!)
1 1/2 cups pecan halves
3 eggs (beaten)
1/4 cup white sugar
1/4 cup brown sugar
3 tbsp butter (melted)
1 cup dark corn syrup
1/4 tsp ground cinnamon
1 tsp vanilla extract

Preheat the oven to 350 F. and place your pie crust in your pie dish. Sprinkle the pecans evenly in the bottom of the pie crust.

Beat your eggs in a small bowl and set aside. Melt butter and set aside.

Combine eggs, sugars, melted butter, and mix. Add in your corn syrup, ground cinnamon and vanilla extract, whisk with your mixer until well combined.

Pour the mixture into your pie crust over your pecans, the pecans will rise to the top.

Pop in the oven and bake for about 45 - 50 minutes. You may need to cover the edges of your pie crust with tinfoil after about 20 minutes to prevent your crust from over-browning.

The middle of the pie should be a tad jiggly when you take it out. Let the pie set for about an hour and it will firm up.

Store uneaten pie in the fridge.

Enjoy!!! :)