Pumpkin Cookies

While painting pumpkins last weekend, I decided it would only be festive if we had some sweets to go with it. Enter: pumpkin cookies with cream cheese frosting. They were pretty tasty little treats--very soft, but had a good flavor. I would definitely make these again.
Recipe from The Food Network

For the cookies:

• 1 cup sugar
• 2 sticks unsalted butter, softened
• 2 tablespoons Maple syrup
• 2 eggs
• 1 cup canned pumpkin
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground all spice
• 1/4 teaspoon freshly grated nutmeg
• Pinch ground cloves
• 2 1/2 cups flour
• 2 teaspoons baking powder
• Pinch of salt
• 
  

For the frosting:

• 2 (8-ounce) packages cream cheese
• 1 cup confectioners sugar
• 1/4 cup milk
• 1 tablespoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting.

For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting.

Lemon Raspberry Mousse Squares

I just tried this dessert last week and loved it. It's light but sweet, and kinda fun to make--you get to stack vanilla wafers and flip the whole thing over in the end. Trust me, that's pure enjoyment for yours truly.

Picture and Recipe Found Here

Ingredients:

• 48 vanilla wafers, divided
• 3/4 cup(s) boiling water
• 1 package(s) (3-ounce) Lemon Flavor Gelatin
• 1 cup(s) ice cubes
• 1 package(s) (8-ounce) softened cream cheese
  
• 1/4 cup(s) sugar
• 2 teaspoon(s) lemon zest
• 1 tub(s) (8-ounce) whipped topping, thawed, divided
• 1/3 cup(s) raspberry preserves
• 1 1/2 cup(s) fresh fruit

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Directions

1. Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 minutes until completely dissolved. Stir in ice until melted.
2. Beat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups Cool Whip®.
3. Pour half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on high 15 seconds or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.
4. Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining Cool Whip® and fruit.

Good Food Friday

Let me introduce you to the most delicious cupcake I've ever tasted. And I've tasted a few cupcakes in my days. This is not for the faint of heart, nor is it for dieters. This is a cupcake for the most important of celebrations. Like the fact that it's Friday.



It's a cupcake, with cookie dough inside. That's right--a cupcake and cookie in one. I made these for Button Boy's first birthday party, and they were a hit. The key is to make sure the cookie dough is good and frozen before you bake. The recipe calls for homemade cookie dough and a boxed cake mix, but if you're short on time or motivation, you could use pre-made cookie dough. I've also discovered there is a brownie batter cupcake that takes a close second, but am holding out for a legitimate excuse for making those.

What I actually wanted to post was one of my main course recipes, but I didn't have any pics, and I didn't want to leave you hanging without any visuals. I have tons to share, and an overly stuffed recipe book to prove it.

It hasn't become second nature for me to photograph food while I cook. My cooking style, though becoming more refined by the day, is more like a science experiment. I never know what the end result will be, but I have a pretty good hypothesis. And so it is with my picture taking. Unknown results, but here I have many chances to get it right. I shall continue with my mediocrity in both to share some good eats with you here on our humble blog. Mama Pear has some classics as well. Until then, feel free to drool over the cupcake image...unless you have a laptop. That's not safe. Much love from The Sweetest Pear.