All my life I have underestimated cupcake trays, first the cookie bowls and now this? I think I may need to lay down
Hungree Girl: Peanut Butter Jelly Cupcakes →
If this title won’t grab you, let me ask you two questions: 1, did you have a childhood? and 2, do you have tastebuds? I’m assuming that this title did in fact grab you because lacking either of those two things would just be sad. This afternoon I was in a baking mood *so rare I know* and got…
Wine and Felines: Lemon Cupcakes with Raspberry Buttercream →
I love making cupcakes. It’s just my all time favorite baking activity. I love truffles and pastries and pies, but cupcakes will always be my favorite.
Lemon and raspberry seemed like an excellent combination of flavors, so I played around with a recipe I found online and made these really…
DIY Easy Jello Cookie and Jello Playdough Recipe. Recipe and how-to from I heart Nap Time here.
PUMPKIN GINGERSNAP COOKIES
- 4 ounces (½ cup) of butter, at room temperature
- 7 ounces (1 cup) granulated sugar, plus 3½ ounces (½ cup) for rolling the cookies
- ½ cup of canned pumpkin
- 2 ¼ ounces (¼ cup) of molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 11 2/3 ounces (2 1/3 cups) all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth (3-5 minutes). Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
- In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour, preferably closer to 2-3 hours (the dough will be easier to roll into balls the colder and harder it is). The dough can be chilled for 2-3 days.
- When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
