4 Sep 2014

Snickerdoodles with Spiced Pumpkin Buttercream

by | posted in: food, The Charming South Kitchen | 0

Snickerdoodles with Spiced Pumpkin Buttercream

Bring on the Fall!  The weather hasn’t changed that much from last week, but the feel in my kitchen certainly has.  Earlier this week I made some of these: some friends and some little misters in our home devoured these.

They are all gone.

Snickerdoodles

I had never made a snickerdoodle until I lived with one of the girls I discipled (while she was in college).  She loved snickerdoodles.  And the fun thing is – that as I read the directions, I read them wrong, and it turned out I like it better and now this recipe is my tried and true snickerdoodle.  Snickerdoodles are so easy and if done right they are perfectly soft and chewy for days.  We just had the last of these at lunch and they were still chewy. Success!

Fall Snickerdoodle Lineup

And seriously – one of the things that can make any bad day better for me is buttercream.  I love it – a true Hero! 🙂 But, it is also a bear to get perfect.  If you get your butter too soft – forget it.  I think I added too much pumpkin to mine trying to achieve the perfect pumpkin flavor – but below I’ve changed the recipe some.  I hope yours turns out better than mine.

These were a perfect way to start off Fall baking season!  And my favorite buttercream frosting is this one

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Snickerdoodles with Spiced Pumpkin Buttercream
Author: 
Recipe type: Cookies
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Soft chewy snickerdoodles sandwiched with a soft and spiced pumpkin buttercream
Ingredients
  • 1 stick unsalted butter, softened
  • 1 cup plus 2 T sugar
  • 1 tsp vanilla
  • 1 egg
  • 1½ cup all-purpose flour
  • ¼ tsp baking soda
  • 1 /4 tsp cream of tartar
  • 2 T sugar
  • 1 tsp cinnamon
  • My favorite buttercream recipe (for this recipe, don't use as much vanilla) - see link above
  • 1 T pumpkin puree
  • ½ tsp cinnamon, allspice, and pumpkin pie spice
Instructions
  1. Preheat oven to 375
  2. Cream butter and sugar, egg, then add vanilla.
  3. Add dry ingredients.
  4. Roll in one inch balls and then roll in sugar and cinnamon mixture.
  5. Let bake - mine took 11 minutes to come out perfect. 10-12 depending on your oven.
  6. Let cool.
  7. Follow directions on buttercream, adding in the pumpkin and spices to your taste!
  8. Sandwich and eat!
 

 

6 Jan 2014

ELR14: Chewy Oatmeal Cookies with Cinnamon Buttercream

by | posted in: food | 0

Chewy Oatmeal Cookies with Cinnamon Buttercream IMG_4228 IMG_4252 IMG_4282

Last week was New Years, and on the second day of the new calendar – I started on my journey of cooking through Jenna’s recipe journal on Eat Live Run.

I hung out with a friend and her daughters for a play date, convo day mixed with yummy cookies. Jenna’s recipes give me creativity and allows me to try  new foods and cooking techniques.  It will definitely be a culinary adventure this year.

These oatmeal cookies were small, thick and chewy.  I added more milk and some cinnamon to the buttercream but that was the only alteration to her recipe.  We had fun and they were all gone in two days.

 

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Chewy Oatmeal Cookies with Cinnamon Buttercream
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Delicious sandwich cookie
Ingredients
  • 1 stick unsalted butter, softened
  • ¾ cup packed light brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1¼ cup all-purpose flour
  • 1½ cup old-fashioned oats
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • For filling:
  • 1 stick butter, unsalted, softened
  • 3 cup powdered sugar
  • 4 tsp milk
  • 2 tsp vanilla
  • 1 tsp cinnamon
Instructions
  1. Preheat oven to 375.
  2. Grease two cookie sheets and set aside
  3. Cream wet ingredients for cookies.
  4. Combine dry ingredients.
  5. Mix wet and dry.
  6. Form 24 hopefully uniform cookies
  7. Bake for 8 minutes.
  8. Let cool completely
  9. Mix all ingredients together for the filling. Place filling in between two cookies.
  10. Eat!
17 Dec 2010

Chocolate York Cookies Sandwiches with Mint Buttercream Filling

by | posted in: chocolate | 2
Deep chocolate with york peppermint candies and a mint buttercream filling. Yum.
I took a hint for the cookie from The Novice Chef and then made it my own. Thank you!
Here you go: great for kids of all ages…

1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
5 Tbsp butter, softened
3/4 cup sugar
1 large egg
1 tsp vanilla extract
1/3 cup York mini candies (the ones that look like m&ms)

Cream wet, add dry. Bake at 350 for 9-11 minutes. Let cool completely.

1 sticks unsalted butter, softened
1.5 cups powdered sugar, sifted
2 t milk
2 t peppermint extract

Cream butter for about 5 minutes. Add in sugar and keep beating for about 5 total minutes. Add in milk and extract. Beat a little more till light and fluffy.

Then put buttercream in between 2 cookies and enjoy!

1 Dec 2010

Dark Chocolate Cupcakes with Peppermint Buttercream

by | posted in: Uncategorized | 1

Buttercream can’t exist in my house too long, or none of my clothes will fit! I have found the easiest way to do cupcakes is mostly to make a box mix (I used Devil’s Food for this one) and make my own buttercream.

I used this girl’s buttercream and then added some peppermint flavoring.

Here is the recipe for the buttercream:

2 sticks unsalted butter, softened
3 cups powdered sugar, sifted
1 T milk
1 T peppermint extract

Cream butter for about 5 minutes. Add in sugar 1 cup at a time and keep beating for about 5 total minutes. Add in milk and extract. Beat a little more till light and fluffy.

Put on the top of the cupcakes and enjoy. Oh, if you want more peppermint flavor, I added a junior mint to each cupcake. I put a spoon of the dough in the cupcake wrapper and then dropped a junior mint (my Mom’s fave) and then finished filling the cupcake.

Enjoy!