Mummy Pumpkin Cookies

 

Ingredients

For the Crust :

• 1 cup (2 sticks) unsalted butter cut into cubes-chilled
• 2 and 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 Tablespoons ice water

(or you can use 1 package Refrigerated Pie Crust (2 crusts))

For filling and topping:

• 3/4 cup reduced pumpkin puree (place 1 cup pumpkin puree on several layers of paper towel, wrap and press to soak excess moisture until you get 3/4 cup pumpkin puree)
• 2 oz cream cheese -slightly softened
• 2 tablespoons packed light-brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon of nutmeg
• 1/8 teaspoon allspice
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 1 egg white-lightly beaten
• 1/2 tablespoon water
• 2 tablespoon sugar
• 1 teaspoon cinnamon

---

Instructions

1. To make the crust pulse together in a food processor flour, salt and sugar, then add butter and pulse until look like a coarse meal (don’t over-process, just pulse until butter is no longer in large pieces). Add chilled water 1-2 tablespoon at the time and pulse several times( if it doesn’t come together in clumps add remaining water). If you don’t have a food processor you can make the dough using two fork or pastry blender. Gather dough onto working surface, divide into two portions, shape each into 5-inch disk, cover with plastic wrap and chill 1 hour.
2. To make the pumpkin pie filling in a bowl stir together cream cheese, granulated sugar and brown sugar to blend. Add reduced pumpkin puree to cream cheese mixture along with cinnamon, ginger, nutmeg and allspice. Mix in egg yolk and vanilla extract. Cover bowl and chill until ready to assemble the cookies.
3. Preheat oven to 375 F and line large baking sheet with parchment paper, set aside.

To assemble the mummies:

1. Roll out first disk of the dough onto a floured surface to about 13 x 11-inch rectangle . If the edges start to crack a little when rolling, seal them and continue rolling. Trim edges to get straight edges, then cut into rectangles( I made nine 4×3 rectangles, but you can make them smaller or larger, what ever you prefer) Roll out second dough disc and cut into 1/2 inch stripes.
2. Arrange the rectangles, spaced apart on prepared baking sheet and spread heaping 1 1/2-2 tablespoons of pumpkin pie filling onto each rectangle, leaving rim on all sides uncoated. Brush uncoated edges with the mixture of lightly beaten egg white and 1 Tbsp water. Top with strips to create mummy look, then seal edges with your fingertips, and trim the excess of the stripes. Brush the stripes with egg whites and sprinkle with mixture of 2 Tbsp sugar and 1 tsp. cinnamon.
3. Bake until golden brown about 20 minutes.
4. Stick candy eyes onto cooled mummies.

Taken from omgchocolatedesserts.com

Tiffany 2018

Applesauce Cookies

1 c. Sugar
1/2 c. Shortening
1 egg
1 c. Applesauce
2 1/4 c. Flour
1/2 tsp. salt
1/2 tsp. cloves, nutmeg, and cinnamon
1 tsp. soda
1 c. Chocolate chips

Bake on cookie sheet at 350* for 10 min

Frosting

1/2 c. Butter
1 c. Brown sugar
1/4 c. Milk
1 3/4-2 c. Powdered sugar
Melt butter add brown sugar boil over low heat. Add milk bring to boil again. Cool, add powdered sugar beat well.  Frost cookie.

Brown Butter Cinnamon Crinkle Cookies.

This cookie reminds me of an snicker-doodle on steroids. The brown butter elevates this cookie to the next level! They are simple to make and I always have these ingredients on hand in a pinch. 

This recipe will yield 2 dozen cookies... if you can refrain from eating the batter!

Ingredients:

10 Tbs Salted Butter

1 cup Granulated Sugar

1/4 cup Brown Sugar

2 Eggs

1 tsp Vanilla

2 1/2 cups Flour

1 tsp Cinnamon

1 tsp Salt

1 tsp Baking Powder

1/2 cup powdered sugar to roll cookie dough in before baking

Preheat Oven to 350 degrees. 

Melt your butter in a saucepan and begin to brown the butter over medium heat. It will turn from this pale yellow to a white frothy foam. As it browns it will have a wonderful nutty aroma. The butter will puff up high so I always use an over-sized pan to avoid a mess. The butter under the foam will be a caramel color when it is browned. 

Let your butter come to room temperature. I am impatient and throw it in the freezer while I gather my other ingredients. You don't want it to be solid just barely warm. If it is too warm or hot it will result in flat cookies. 

Once the butter cools add it to your sugars and beat together in your mixer for 2 minutes. Then add eggs and vanilla until just combined. 

Add all your dry ingredients and only mix until just combined. 

Roll the cookies into balls then in powdered sugar. 12 cookies per cookie sheet. Line you pans with parchment or silicone mats. 

I gently press them down with my fingers before baking. 

Bake at 350 degrees for 10 minutes. They will seem a bit doughy when you pull them out. 

Let cool completely to allow them to set up. 

Sugar Cookies

1 cup butter
2 cups sugar
1 tsp vanilla
2 eggs
Mix together

Sift togherher:
4 cups flour
1/2 tsp salt
1/2 tsp cream of tarter
1 tsp baking powder

Add to other mixture and mix, add 1-2 Tbsp milk to make the right consistency. Bake at 350 for 11 minutes.

Frosting:
6 oz cream cheese
4 TBS butter
1/2 tsp vanilla
3 cups powder sugar

Toffee Bars

1/4 lb. butter
1 pack of graham cracker (not the whole box) I crush between wax paper
1 cup coconut
1 cup chopped nuts (I use pecans)
1 can Sweetened Condensed milk (14 oz)
1 pkg choc chips

Melt butter on cookie sheet. Sprinkle crushed graham crackers, coconut, nuts and sweetened milk evenly over crumbs. Bake at 350 for about 20 minutes or until golden brown. Sprinkle chocolate chips on top, let them melt, and then spread with a knife.

Rice Krispie Treat Pumpkin

Rice Krispie Treat Pumpkin

Make one large batch of rice krispie treats.  Once the butter and marshmallows are melted, add orange food coloring to the mixture.  Then add the cereal.  Spray a small bowl with oil and pack down some rice krispie mixture to form a pumpkin shape in the bowl.  Remove from the bowl and add a Rollo on top with some green m&m's.

Pumpkin cookies

1 box of spice cake mix
1 15 oz can pumpkin purée or 1 3/4 cup
1-2 cups chocolate chips

Mix together and drop on cookie sheet. Bake 350 for 10-15 min.

Got this recipe from Ann

Pumpkin Pie Spice Popcorn with Chocolate

Ingredients

• 1/2 cup, unpopped popcorn kernals (10 cups popped)
• 1/2 cup unsalted butter*
• 1 cup packed light-brown sugar
• 1/4 cup light corn syrup
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 3/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• 5 oz chopped white chocolate or white chocolate chips

Directions

• Preheat oven to 250 degrees. Pop popcorn into a very large bowl, remove any unpopped kernals. Melt butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup, cinnamon, nutmeg, ginger, cloves and salt. Bring mixture to a boil and allow to boil 4 minutes without stirring. Remove from heat and add in vanilla and baking soda and stir mixture until it thick and glossy. Pour half of caramel sauce over popcorn then toss several times, add remaining caramel sauce and toss popcorn until evenly coated. Spread popcorn onto a large rimmed cookie sheet and bake in pre-heated oven 1 hour, stirring popcorn every 15 minutes. Allow to cool completely then in a microwave safe bowl, melt white chocolate on 50% power in 20 second intervals, stirring after each interval until melted and smooth. Pour melted white chocolate into a piping bag or ziploc bag, cut a very small tip from corner and drizzle popcorn with melted white chocolate, then allow to set at room temperature. Store in an airtight container at room temperature up to 1 week.
• *salted butter works fine too, just reduce the amount of salt to 1/4 tsp if using salted butter.
• Recipe Source: adapted slightly from allrecipes.com

Funky Fritos

1 cup light corn syrup
1 cup white sugar
1 cup peanut butter
1 bag fritos
Put fritos on cookie sheet on parchment paper. Boil corn syrup/sugar stir in peanut butter until smooth. Pour over fritos.
*I used one and a half bags of fritos because I didn't want the goo so thick.

Granny's Honey Cookies

2/3 cup oil
1 cup sugar
1/4 cup honey
1 egg
1 tsp. vanilla
2 1/4 cup flour
2 tsp. soda
1 tsp. salt
1 tsp. cinnamon

Mix oil and sugar. Add honey, egg, vanilla.
Mix in dry ingredients. Roll in walnut-size balls.
Roll in sugar mixture (1 T sugar, 1 tsp. cinnamon)
Place on ungreased cookie sheet and bake at 350 for
@8-10 minute or until golden brown.

Better Than Anything Chex Mix

Ingredients

8 cups Chocolate Chex cereal

3/4 cup packed brown sugar

6 tablespoons butter or margarine

3 tablespoons light corn syrup

1/4 teaspoon baking soda

1 cup Reeses Peanut Butter Cups, mini size

1 cup miniature marshmallows

1/2 cup caramel bits (by the chocolate chips in baking aisle. Or chop up regular caramels)

1 tablespoon heavy cream

1/2 cup milk chocolate baking chips (or more if you are a huge chocolate fan)

1/2 cup vanilla (white) chocolate baking chips

1 teaspoon coarse sea salt

Directions

• Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.
• In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
• Make sure Chex mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.
• In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Microwave the milk chocolate baking chips next, starting with 20 seconds and stirring, then at 20 second intervals until the mixture is completely smooth (microwave temps vary, so watch the chocolate and stir frequently until it's of drizzling consistency).
• Drizzle over the snack mixture. Then microwave the vanilla (white) baking chips in 20-second intervals, stirring until smooth, and drizzle that over the snack mixture. (Note: The vanilla and milk chocolate chips should not need cream added.) Quickly sprinkle coarse salt over all while candy drizzles are still wet.
• Refrigerate until set. Break apart and store in tightly covered container. Perfect for gift giving!
• DESSERT IDEA: Create parfait desserts by layering Chex mix and lightly sweetened whipped cream! 
• taken from www.tablespoon.com
• Tiffany 2015 

Strawberry Pretzel Snack Mix

Ingredients

4 cups graham-flavored cereal
4 cups pretzel sticks, slightly broken
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
2 cups yogurt-covered pretzels, broken into pieces
2 cups freeze-dried strawberries

Directions

Preheat the oven to 350 degrees F. Toss the graham cereal and pretzel sticks together in a large bowl. Whisk the butter, brown sugar, vanilla and cinnamon in a separate bowl. Pour the sauce over the snack mix and toss to coat well. Spread out on a rimmed baking sheet and bake until the mix is toasted and almost completely dry, 10 to 15 minutes, tossing about halfway through.

Remove from the oven and let cool completely. Toss in the yogurt-covered pretzels and strawberries. Store in an airtight container for up to 3 days.

taken from foodnetwork.com

Tiffany

2015

Snowball Cookies :)

1 cup butter or margarine

1/2 tsp. salt

4 Tbsp. brown sugar

2 Tbsp. cornstarch

2 cups flour

1 cup chopped walnuts or pecans

Cream the butter, salt, and brown sugar together.  Add the remaining ingredients.  Roll into 1 inch balls.  Bake slow at 250 degrees for 1 hour.  They will raise slightly.  When cooked roll in powdered sugar 2 or 3 times.

Tiffany

2014

Sugar Cookie Bars

Sugar Cookie Bars

(from the blog: A Little Bit Crunchy A Little Bit Rock n' Roll)

Ingredients:

1 cup butter, room temperature

2 cups sugar

4 eggs

2 tsp. vanilla

5 cups flour

1 tsp. salt

1/2 tsp. baking soda

Directions:

1.  Cream the butter and sugar together until fluffy.

2. Add the eggs, one at a time, mixing well after each.

3.  Meanwhile, mix the dry ingredients together in a separate bowl.

4.  Add the vanilla to the creamed mixture and then slowly add the dry ingredients.

5.  Press into a greased 13x18 inch pan and bake at 375 for 10-15 minutes.

6.  Cool and frost (see frosting)

Frosting:

1/2 cup butter, room temperature

1/2 cup shortening

1 tsp. vanilla

pinch of salt

4 cups powdered sugar

5 T. of milk

food coloring (optional)

sprinkles (optional)

Directions:

1.  In a mixing bowl, beat the shortening and butter until creamy

2.  Add the vanilla and powdered sugar.

3.  Gradually add the 5 T of milk until you reach your desired consistency.

4.  For the sprinkles, I found that they roll all over the place.  To help this, place a sheet of plastic wrap over the frosted sugar cookies and gently press the sprinkles into the frosting.  

5.  Chill and cut.

Ann White

**Notes:  These are the yummiest cookie bars!  Everyone LOVES them!  The key is to not cook them too long.  Take them out when they are just barely starting to brown!  

Yummy Marshmallow Popcorn

Pop a large bowl of popcorn

Melt 1 large package of marshmallows in a microwave safe bowl
Melt 1 cup butter in another bowl
Mix these together along with 1 cup of brown sugar

Pour this mixture over the popcorn and stir until well coated

It's so easy and yummy too!

Caramel Apples

Caramel

2 C      sugar

3 C      heavy whipping cream

½ t       salt

1 C      corn syrup

¼ C     butter (omit butter for caramel apples)

1 t        vanilla

Heat syrup, sugar and 1 cup cream, cook to 235° or firm ball stage. Slowly add 2^nd cup of cream and cook till firm ball stage again.  Then add last cup of cream, butter and salt.  Cook to consistency you want (firm ball).  Add vanilla.  Works best if you use a heavy pan and cook slowly on low heat.  For apples sprinkle powdered sugar on your wax paper.