Search This Blog

Thursday, January 26, 2012

Eggless Pumpkin Cookies

These cookies are great if you have an egg allergy or just happen to have run out of them.

You'll need some ungreased cookie sheets.
Preheat your oven to 350 degrees Fahrenheit.


1 cup brown sugar
1 cup pureed pumpkin
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

In a large bowl, cream the brown sugar and butter. Mix in the pumpkin and vanilla.
Stir in the rest of the dry ingredients.
Drop the cookies onto the cookie sheets with a teaspoon or small cookie scoop.
Bake for 12-15 minutes.
Cool on wire rack.

Makes 3-4 dozen.

Sunday, January 22, 2012

Snickerdoodle Bars

If you love snickerdoodles, you are going to love the bar version of the cookies.
They taste pretty much the same, but they take less effort.
No rolling the cookie dough into balls and dipping into cinnamon/sugar.

You will need a 9" square pan, greased.
Preheat your oven to 350 degrees Fahrenheit.


1/2 cup softened butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups flour
1/2 teaspoon baking soda

2 Tablespoons sugar
1 teaspoon cinnamon

In a large mixing bowl, cream the butter and sugar.
Add the egg and vanilla extract and mix well.
Add the flour and baking soda.
When mixed well, spread the dough into the pan.
Combine the sugar and cinnamon for topping.
Sprinkle over the top.
Bake for 20-25 minutes until the bars test done with a toothpick.
Cool on a wire rack.

Cut into whatever size bars you want.

Monday, January 16, 2012

Creamy Pesto Pasta

This pasta dish is a combination of fettuccine Alfredo and pesto. Serve as in or mix in some chicken or seafood for a great meal.


3 cups(8 oz) rigatoni or penne pasta
1/4 cup chopped fresh basil or 4 teaspoons dried
4 cloves garlic, minced
1 Tablespoon olive oil
4 oz. cream cheese
1/2 cup cottage cheese
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh parsley or 2 Tablespoons dried
1/4 cup water

Cook the pasta in boiling salted water according to package directions. Drain.
In a saucepan, cook the basil and garlic in olive oil for about 30 seconds.
Reduce the heat.
Add the cream cheese, cottage cheese, and Parmesan cheese.
Stir until fairly smooth.
Add the parsley and water.
Cook uncovered for 3 minutes.
Stir in the drained pasta.

4 main dish servings.

Monday, January 2, 2012

Big Chocolatey Cinnamon Rolls

These cinnamon rolls are awesome. They aren't just any ordinary cinnamon rolls. They have a mix of spices along with chocolate chips. They are also huge!

You will need a large mixing bowl for the sweet roll dough.
You need a rolling pin.
You will also need a 9"x13" greased cake pan for baking the cinnamon rolls.


1 Tablespoon dry yeast
1/2 cup warm water
3/4 cup warm milk
1/2 cup sugar
1/2 cup( 1 stick) softened butter
1-1/2 teaspoon salt
2 eggs
4-5 cups flour

1/4 cup(half of a stick) softened butter
1/3 cup sugar
1 teaspoon cinnamon
1 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon cardamom
1/4 teaspoon allspice
1 cup chocolate chips

2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

Make the dough-
In a large bowl, add the warm water and sprinkle in the yeast and stir to dissolve.
Add the milk, sugar, butter, salt, eggs and about 3 cups of the flour. Beat well and add 1-2 more cups of flour until you get a soft dough. Turn the dough out onto a floured counter and knead until the dough is smooth and elastic. This will take about 5 minutes.
If you have a stand mixer with a dough hook you can use that, starting first with the flat beater and switching to the dough hook after all ingredients are mixed in.
Butter or oil a large bowl and put the dough into it. Turn over so it has oil all over.
Cover with plastic wrap or a towel and let rise until double.
This will usually take 45 minutes to an hour.
Punch down the dough and let it rest while you get the filling ingredients together.
Mix the sugar, cinnamon, coriander, cloves, allspice, and cardamom in a small bowl.
Measure out the chocolate chips and put them in another bowl.
Flour a counter or marble slab.
Roll the dough out with your rolling pin into a 16"x18" rectangle.
Spread with the 1/4 cup butter.
Sprinkle with the sugar/spice mixture.
Add the chocolate chips.
Roll up tightly, starting on the 16" side. Pinch the ends tightly to seal.
Cut the roll into 8 equal slices.
Put the rolls into the prepared cake pan.
Cover with a towel and let rise for 30-40 minutes.
While it rises, preheat your oven to 375 degrees Fahrenheit.
When doubled in size, put the rolls into the oven and bake for 25-30 minutes.

Remove from the oven and let cool while you mix up the glaze.
For the glaze, whisk together the powdered sugar, milk, and vanilla extract.
Spoon the glaze evenly over the warm cinnamon rolls.

Serve. Enjoy. Cover any remaining cinnamon rolls.

Makes 8 very large cinnamon rolls.