lounge

Archives

Cinnamon Chip Pumpkin Cookies

November 1, 2017 by braytonbb

What were you expecting? It’s November. Of course, we are going to have pumpkin recipe. Probably even more than one. These cinnamon chip pumpkin cookies really hit it out of the park. The cinnamon chips take this cookie to the next level. I bet chocolate chips would be good too, but it is Autumn so the combination of these two Fall ingredients is perfect together. Did I mention that they are really easy to make too? I try to keep it this way since I know how busy we all are. Ona side note, you should chill these for about 30 minutes since they are a little sticky. Just don’t leave them in the fridge too long, otherwise, you may need a chipper to get them out of the mixing bowl.

Cinnamon Chip Pumpkin Cookies – 18 cookies 

1/2 C butter, 1/4 brown sugar, 1 C sugar, 1 tsp. vanilla, 6 TB pumpkin puree, 1 1/2 C flour, 1/4 tsp. salt, 1/4 baking powder, 1/4 tsp baking soda, 2tsp. cinnamon, 1 tsp. pumpkin pie spice, 2/3 C cinnamon chips.

Melt butter in the microwave. Whisk in brown sugar, 1/2 Sugar, vanilla, and pumpkin until smooth.

In another bowl, toss together the flour, salt, baking powder, baking soda, 1 1/2tsp.  cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry and mix together.  Fold in cinnamon chips. The dough will be soft and sticky, but no worries. Chill for 30 minutes.

Preheat oven to 350 degrees. Mix the remaining sugar and cinnamon together. Roll the dough into balls roll in the cinnamon sugar mixture. Spray your baking pan. Slightly flatten the dough as they will not spread much when baking. Bake for 10 minutes and allow to cool for 10 minutes before digging in or moving to a wire rack.

 

Apple Hand Pies

October 22, 2015 by braytonbb

I just love these cute little apple hand pies. You have to admit, that anything you can eat with your hands is always better, right? Regular apple pie is just too messy to pick up, but not this one. Just grab and go.

I got really ambitious the other day and decided to make my own pie crust. Its not that I have not done it before but sometimes, time is of the essence and Pillsbury doesn’t do too bad, but you can always tell the difference.

Now, don’t let home made pie crust scare you off. It is really easy, it just takes a little bit more time and patience, but trust me, its well worth it!

Apple Hand Pies – Serves 12 Apple hand pies

Dough – 2 C flour, 1/2 tsp. salt, 1/2 tsp. baking powder, 1 C butter, 1/2 C sour cream.

Filling – 2 C peeled and diced apples (Granny Smith works best), 2 tsp. lemon juice, 1 heaping TB cinnamon, 1/2 C sugar (plus more for later), 2 tsp. flour, and 1 egg (whisked with just a smidge of water for the egg wash).

First make your dough. Whisk your flour, salt, and baking powder in a large bowl. Add butter and work into flour mixture until wet and mixed in well. Stir in sour cream. It will seem like the dough is too wet, but just go with it. Turn it out onto a floured surface. Knead the dough a few times while adding more flour a little a time until it is no longer sticky.  Roll the dough out roughly into a 8×10″ rectangle. Fold the dough into thirds and wrap in plastic wrap and stick in the fridge for at least 30 minutes.

Next, onto the filling. Combine apples, lemon juice, cinnamon, sugar and flour until combined. Set aside.

Preheat oven to 425 degrees. Take dough out of fridge and unfold it onto a floured surface, rolling out to roughly 12×12. ( Be careful that the dough isn’t too thin, but you don’t want it too thick either). Use your best judgement. Use a 3″ round cookie cutter or the base of a water glass. cut out as many circles as you can get and then re roll and continue cutting until you end up with approx. 24 circles.

Place 9 circles in a parchment paper lined cookie sheet. Spoon a portion of the apple pie filling into the center of each circle, leaving room around the edges. Top the apple filling with another dough circle. Crimp the edges of the pie with a fork to seal. Brush each pie with the egg wash. Make a small slit in the center of the pie to let steam escape and then sprinkle with sugar. Don’t hold back!

Bake for 15 minutes until light golden. Let stand for a few minutes and then enjoy!

»