It’s my last semester of college and I thought that meant an easy and relaxing end to college. Boy I was wrong! Between school, work and interning it has been a whirlwind semester and my poor blog is being neglected. I have two recipes for you! I should have some more recipes soon. In my limited downtime I have been addicted to watching Chopped on the Food Network, Daniel and I are planning to remake our own Chopped episode at home!
I found this recipe via Pinterest!
3 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon of baking spices
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
For the coating:
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice
Preheat oven to 350 degrees.
In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.
Line baking sheets with parchment paper. In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.
Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.
In addition, I wanted to share with you my favorite end of summer salad!
All you need is:
Spring Salad Mix
Blackberries – 6 oz package sliced
Red Onion – 1 medium size onion chopped
Bacon – six to eight slices baked in the oven for 20 min at 375 degrees. Use parchment paper to line the baking sheet.
For the dressing I used champagne dressing because it’s tangy and sweet, which works great with the ingredients.