Cinnamon Glazed Pumpkin Cookies

It was love at first bite.  These cookies are (in my professional opinion) absolutely amazing.  They might even be to die for.  When my wonderful friend Jenna dropped by my work with a sample of these, I just had to have the recipe!  (You can find the original here.) This past Saturday, some of us girls got together and made 400+ of these for Church on Sunday.  They were a hit!  We paired them with Spiced Apple Cider and everything tasted magnificent.  I LOVE these cookies!

Cinnamon Glazed Pumpkin Cookies

Cookie Ingredients:
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 heaping teaspoons ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 cup butter, softened (i use unsalted)
1 cup sugar
1/2 cup light brown sugar
1 cup canned pure pumpkin
1 egg
1 tsp. vanilla extract

Glaze Ingredients:
2 cups powdered sugar
1/4 - 1/2 cup milk, depending on how thin you want it
1 Tbsp. butter, melted
1 tsp. vanilla extract
1/2 tsp. ground cinnamon

Directions:

Preheat oven to 350 degrees.  Line your baking sheets with parchment paper.

In a bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.

Using an electric mixer, mix butter and sugars until creamy.  Beat in pumpkin, egg, and vanilla until combined.  Add the dry flour mixture and mix until just blended.

Drop spoonfuls of dough into your cookie sheets.  These cookies don't expand much, so don't make them too little and you don't have to worry about putting them far apart.  Great, huh?!

Bake for 7 minutes, then turn tray and bake an additional 6-7 minutes. Don't let them get too brown!
Cool on a rack.

Combine all the ingredients together for the glaze and stir by hand.  Dip cookies face down into the glaze and let them drip a little before you turn them back over.  Place your glazed cookies on foil or parchment paper to dry.

Enjoy!

Raspberry Chipotle Baby Golden Potatoes

While I was in Texas last month visiting my brother Greg and sister-in-law Sally and their new baby Dean, Sally's mom Christy made some delicious baby golden potatoes.  So I found out how she made them, and I was already making some Raspberry Chipotle Chicken, so I thought to myself...why not add some glaze to the potatoes as well.  So I did, and they turned out great!

Raspberry Chipotle Baby Golden Potatoes

Ingredients:
24 oz. California Baby Golden Potatoes (I got mine from Fresh & Easy)
1 Tbsp. Olive Oil
1/2 Tbsp. Garlic Salt
1 Tbsp.  Butter, melted
2 Tbsp. Raspberry Chipotle Glaze (I got mine from Fresh & Easy)

Directions:
Preheat oven to 350 degrees. Bring a large saucepan of water to a boil.  Add potatoes, and continue to boil for 10 minutes uncovered.  Drain and wait until potatoes have cooled. Cut in half and place them in a bowl.  Add olive oil, garlic salt, melted butter, and glaze.  Mix until well coated.  Transfer potatoes to a baking sheet, and bake for 10 -12 minutes, depending on how crispy you want them.  Remove from oven and serve warm.

Enjoy!

Oreo Brownies

Oreo's are pretty much the best things ever...and brownies are so yummy and gooey, why not combine them?!

Oreo Brownies

Ingredients:
1 Box of brownie Mix
1/2 package of your favorite Oreo's

Directions:

Mix brownie mix as directed.  Crush as many Oreo's as you think you will need (I used half the package) in a bowl and press them into the bottom of your baking dish.  Then pour brownie mix over the Oreo's and bake as directed.  I always under-bake for extra gooeyness :)

Enjoy!