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Pumpkin Maple Cream Cookie Blondies

28 Oct

I always hand write down my recipes before I put them in the post.  I almost always write them down in one specific notebook, which is sugar, flour, and butter covered.  But the odd time I don’t.  Sometimes I just grab a piece of paper and get writing.  This hasn’t been a problem….. until now.
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Pumpkin Cake Cookies with a Maple Cinnamon Glaze

8 Nov

What has happened to TV shows?  In the “olden” days TV shows used to have theme songs and openings.  Everyone knows “Sometimes you wanna go where everybody knows your naaame do do do do and they’re always glad you came”  and what about the original 90210 “snap”, “I got in one lil fight and my mom got scared and said “You’re moving with your auntie and uncle in Bel-Air”, the annoying show from Dawson’s Creek and the gang frolicking on the beach.  Now you get a 5 second intro that is boring and unoriginal.  No cool songs, no frolicking just the title of the show.  It’s not like the intro has been replaced by more show, just more commericals.

Unless you are watching HBO, they know how to do an intro.

Just a thought, but I totally want my own theme song.  Then every time I want into a room I can play it on my ipod, have dancers appear from outta nowhere.  Like a theme song flash mob everywhere I go.

I can’t decide what my theme song would be though.  I need a song about butter and sugar and flip flops.  Somebody should really write that song.  I would buy it.  What would your theme song be?

Anyways I made these Pumpkin Cookies because I had a can of pumpkin staring at me for like a month and I needed it to stop glaring at me every time I opened the cupboard.  I’m all about glaze lately so I had to put a glaze on these too.


The glaze was a good thing.  These cookies were fluffy and cakey but not flavor packed.  The texture was there for sure but then you add that maple cinnamon glaze and they are elevated to something worth making.  So the cookies with glaze are great, the cookie without glaze alright, glaze by itself awesome. 😉  If you wanted a cakey cookie with a light pumpkin flavor and without the glaze I would bump up the spices.

Pumpkin Cookies– makes 32 – adapted from allrecipes

1/2 c butter – room temp
1 c granulated sugar
1 tsp vanilla
1 egg – room temp
1 c pumpkin puree
2 1/4 c all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 tbs orange zest

Glaze – from howto-simplify

1 tbs melted butter
1 c confectioners sugar
2 tbs pure maple syrup
1 tbs cinnamon
1-2 tbs water

Preheat oven to 375 F and move rack to middle of the oven.  Cover a baking sheet with parchment paper  and set aside.

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

In the bowl of a standing mixer cream together butter, sugar and orange zest until fluffy (a couple minutes).

Beat in egg, vanilla and pumpkin until just combined.

Stop the mixer add your dry ingredients and mix on low until just combine.

With a small cookie scoop drop cookies onto the parchment paper.  The dough will be sticky and they don’t spread much so you can put them pretty close together.

Bake for 10-12 minutes until the tops spring back or a toothpick comes out clean.


Mix sugar, butter, maple syrup, cinnamon together, slowly add water until it’s a slightly runny consistency.

Once the cookies have cooled, using a spoon slowing run glaze over the cookies.

Will last about 3 days but not any more in a air tight container.


mpPumpkin Cream Cheese Muffins

30 Sep

Pumpkin Cream Cheese Muffins

Somethings in our house just never get old.  Like freaking others out.  It’s always funny.  Unless you are the one being scared, then well not so much.

I work up on the third floor of our house.  I will be working away all concentrating and stuff (read: working and thinking about blog or turtles or sprinkles) and Soon-to-be will float up the stairs like some kinda ninja and pop his head around the corner and say something.  It doesn’t seem to matter what he says it always scares the living shit outta me and I jump  3 feet outta my chair and turn around to see him laughing his ass off.
So to get him back, because revenge is always the way to go I will randomly leave cotton balls around the house.  Sounds weird right?  Why cotton balls?  Soon-to-be has a unnatural hatred of cotton balls.  He won’t touch them.  He won’t even touch the end of a Q-Tip.  They totally freak him out.  So catching him try to pick something up while avoiding a cotton ball like it is going to jump on his face and kill him with it’s fluffiness is hilarious.
Our little kitty Chloe is really jumpy.  She will randomly attack anything and everything.  An oven mitt, a toy, a stapler.  The list just goes on and on and on.  But she also growls at people when then come to the door, so we’re really not sure about her.  Well anyways, if she walks by your feet and she is looking straight ahead if you ever so slightly move your foot she will jump like 4 feet in the air.  Again, hilarious.
I made these muffins on a whim and I really liked them.  Pumpkin Cream Cheese Muffins.


These were really good.  I’m not the biggest pumpkin fan.  I know it’s horrible right?  I don’t like pumpkin pie.  Please don’t turn me off yet cause these muffins are really good.  They were moist and the topping was a nice textural contrast.

Recipe – 12 muffins adapted from Annie’s Eats

Cream Cheese Filling

4 oz cream cheese, softened
1/2 c confectioners sugar
1 1/2 cups all-purpose flour
1 c canned pumpkin pie
1/2 tsp salt
1/2 tsp baking soda
2 large eggs
1 c granulated sugar
3/4 c vegetable oil
12 pecans – optional

1/4 c sugar
2 1/2 tbs all purpose flour
3/4 tsp cinnamon
2 tbs butter, cut into pieces – cold

Combine the cream cheese and confectioners sugar in a medium bowl and mix well until blended and smooth.  Put in the fridge for 2 hours.  (I didn’t have time so I just mixed this in with the batter.  Didn’t have the cream cheese bang but still good.)
Preheat the oven to 350 F.  Line muffin pans with paper liners.  In a medium bowl whisk together the flour,  salt and baking soda.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin and oil.  Mix on medium-low speed until blended.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
Combine the sugar, flour and cinnamon in a small bowl whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.
Fill each liner 3/4 full with batter and scoop 1-2 tbs of cream cheese mixture and place on top.  Sprinkle a small amount of the topping over each.
Bake for 20-25 minutes and add pecan for garnish.  Transfer to a wire rack and let cool completely before serving if you are using cold cream cheese, if not dive in. 😉