If you’re like me, an avid food lover, then you have boards on Pinterest for every kind of food for every season. During this time in November, when the colors of the trees are fully changing and the air has a stronger bite to it with night coming sooner due to the time change, I like to make desserts to make me happy. Anyone that knows me knows that I have the biggest sweet tooth around. These are a few recipes I would recommend to lift anyone’s spirits during this season change.
- Pumpkin Snickerdoodles
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(Author Christi Johnstone from lovefromtheoven.com)
This recipe makes 48 cookies so defiantly enough to share with your friends!
Ingredients:
4 cups of flour
1 tsp of baking soda
1/2 tsp of baking powder
1 tsp of cream of tartar
1 tsp of pumpkin pie spice
1 cup of butter (2 sticks)
3/4 cup of granulated sugar
1 cup of packed brown sugar
2 eggs
1/4 cup of milk
1 tsp of vanilla
Topping:
6 tbsp of sugar
1 tsp of cinnamon
1 1/2 tsp of pumpkin pie spice
Directions
For the dough: In a bowl, sift together the flour, baking soda, baking powder, 1 teaspoon pumpkin pie spice and cream of tartar. Set aside.
In a separate bowl, cream the butter and sugars until fluffy. Add the eggs, milk and vanilla. Mix well.
Stir in the dry ingredients. Stir until just combined.
Cover bowl (or remove dough from bowl and wrap in plastic wrap) and chill for 2+ hours. You can chill for up to 24 hours if you have time.
When ready to bake, Preheat the oven to 350 degrees. Form the dough into 1 inch balls. Mix cinnamon, pumpkin pie spice and sugar in a small bowl and roll each ball of dough through the cinnamon and sugar mixture to coat well.
Place on a greased baking sheet or a cookie sheet covered with wax paper or silicone baking mat.
Bake 8-9 minutes. Do not over bake. Allow too cool on baking sheet for at least ten minutes before transferring to a wire cooling rack. - Banana Bread
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(Author Rachael from eazypeazymealz.com)
If pumpkin spice isn’t your thing then what about something with bananas? I usually don’t eat all of the bananas that come in a bunch, so there is always one that’s ripe and perfect for banana bread! Warm banana bread with butter on top is the best fall breakfast, especially when you’re running to class with no time to sit and eat.
This makes one loaf, perfect to grab a slice in the morning while on the run to class.
Ingredients:
3 Bananas, ripe
1/3 cup melted butter
1/2-1 cup of sugar,
(depending on how
sweet you want it)
1 egg
1 tsp of vanilla
pinch of salt
1 1/2 cups of flour
Directions:
Preheat oven to 350 degrees
In a bowl, mix all ingredients by hand until well incorporated
Pour into a greased bread pan (about 9x4x4)
Bake 50 minutes to 1 hour or until browned and toothpick inserted in middle comes out clean (check at about 50 minutes)
Cool on a cooling rack
- Chocolate Chip Cookie in a Mug
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(Author Melissa from number-2-pencil.com)
If all else fails and you don’t have enough time to make a full recipe, always go for a chocolate chip cookie mug, your own personal mug of happiness!
Ingredients
1 tbsp of butter
1 tbsp of white sugar
1 tbsp of brown sugar
3 drops of vanilla
1 egg yolk, not the egg white
about 1/4 flour, a little less
2 heaping tbsp of chocolate chips
Directions
Start by melting your butter in the microwave. Butter should just be melted, not boiling.
Add sugars, vanilla and salt. Stir to combine.
Separate your egg and add the yolk only to your cup. Stir to combine.
Add flour, then stir again. Measure a scant, slightly less than full, 1/4 cup of all-purpose flour.
Add the chocolate chips, and give a final stir. Now your mixture will look like cookie dough. Add a few chocolate chips to the top of the cookie dough.
Cook in microwave 40-60 seconds, start checking for doneness at 40 seconds. Mine takes 50 seconds. Do not cook past one minute, just like a regular cookie, this will continue cooking as it cools. If the cookie is dry or cake like, try less time.
Serve warm.
I hope you’ll be able to use one of these recipes to help fix those November blues!