Pumpkin Spice Snickerdoodle Cookies

Yesterday I played around with some recipes and came up with this little treat. I wanted to make something familiar, but with a twist. I added a few new ingredients to my favorite snickerdoodle recipe (courtesy of Great Grandma Wanlass) and I am pleased with the final product. This will be a keeper at our house for this time of year!

Pumpkin Spice Snickerdoodle Cookies

1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 1/2-3 tsp pumpkin pie spice
1/4 tsp nutmeg
1 cup white chocolate chips
1/2 cup sugar
3 tsp cinnamon
1 tsp pumpkin pie spice

In a large mixing bowl, cream together butter, sugar, eggs, and vanilla. In another bowl, sift flour, cream of tartar, baking soda, baking powder, salt, 2 1/2-3 tsp of pumpkin pie spice and nutmeg. Combine dry ingredients with the butter mixture and mix well until combined. Add white chocolate chips and combine. Cover and refrigerate for at least 1 hour.

Preheat oven to 350 and grease baking sheets. Roll chilled dough into 1 inch balls. Combine 1/2 cup sugar, 3 tsp cinnamon, and 1 tsp pumpkin pie spice in a shallow bowl or pie tin. Roll balls of dough into cinnamon/sugar mixture before placing onto greased baking sheets. Bake at 350 degrees for 9-10 minutes.

Makes about 5 dozen

Chocolate Pumpkin Cake

This is probably my favorite fall dessert recipe of all time! I could seriously eat this whole cake by myself, so it's a good thing that I only make it once a year. My amazing sister-in-law, Courtney gets all the credit for this one because she introduced me to this recipe and my life has never been the same:) Make this cake!!! You won't regret it!

Chocolate Pumpkin Cake

Cake:
1 1/2 cups flour
2/3 cup cocoa
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1 cup canned pumpkin (not pumpkin pie filling)
2 tsp vanilla
3/4 cup butter, softened
1 cup dark brown sugar
1 cup granulated sugar
3 large eggs
1 egg yolk

Frosting:
6 oz cream cheese
1 1/2 cups powered sugar
2 1/4 tsp cocoa
1/4 tsp cinnamon
3/4 tsp vanilla
1 1/2 cups heavy cream
3/4 cup powdered sugar
1/4 tsp orange food coloring

Glaze:
4 oz bittersweet chocolate
1 tbsp unsalted butter
3 tbsp corn syrup
1/2 cup heavy cream

For the cake: Preheat oven to 350 degrees. Line the bottoms of two 8 inch pans with parchment or wax paper and lightly butter. Sift the flour, cocoa, baking powder, baking soda and salt together. Stir the buttermilk, pumpkin, and vanilla together in a small bowl. Beat the butter and sugars together on medium speed until light and fluffy. Beat in eggs and yolk, one at a time. Reduce mixture to low and alternately beat in the flour and the buttermilk mixtures in thirds. Pour the batter into prepared pans. Bake until a toothpick comes out clean, about 35 minutes. Cool completely before icing.

For the frosting: Beat the cream cheese on medium-high speed until fluffy. Add 1 1/2 cups powdered sugar cocoa, cinnamon and vanilla on low speed until well combined. In a separate bowl, beat heavy cream and 3/4 cup powdered sugar and orange food coloring on medium high speed until soft peaks form. Gently fold whipped cream into cream cheese mixture until well combined. Spread 1 cup of frosting between the 2 cakes and use the rest to frost the outside. Chill 30 minutes before glazing.

For the glaze: Place bittersweet chocolate, butter and corn syrup in a medium heat proof bowl. Bring heavy cream to a boil in a small saucepan and pour over chocolate. Let sit for about 3 minutes. Using a whisk, gently stir until smooth. Let sit for 3-5 minutes., until glaze thickens slightly. Pour glaze onto the center of the frosted cake and smooth out over edges to allow it to drop over the sides.

Serves 1-12

Johnny Appleseed Activities

For the last 3 1/2 years, I have been doing what we call, "Mommy School" here at our house. Once my oldest hit preschool age, I started Mommy School and have continued on with it with each of my preschool age kids. I have many reasons for keeping my kids home for preschool, but the main reason is, I am selfish and want them home with me as long as possible.

When I plan my Mommy School schedule, I try to incorporate our monthly and weekly themes and activities to go along with that specific time of year or season. Usually around this time of year, we usually do a unit on Johnny Appleseed. Since I don't have any kids in preschool at the moment, we are taking some of our favorite activities we would usually do with Mommy School and continuing to make memories and build traditions. 

So, this last week was Johnny Appleseed week. We planned 3 different activities for 3 different days. I am often asked how I plan so many activities for my kids to do. It's all about getting organized and realizing that most activities with kids only last 20-30 minutes. If you have a plan and are prepared, these things take a small amount of your time, but the kids remember them for years to come.

 On Wednesday, we read some of our favorite Johnny Appleseed books and made some apple art. I just free handed a tree that the kids colored, and then they used pencil erasers to make apples on their trees.

 One thing we love about Johnny Appleseed is his awesome hat. My kids love to put my pots on their heads while we read about Johnny Appleseed. But this year, we made some hats of our own. I just took a piece of black poster board, cut it into 3 long pieces and measured those pieces around each head. Staple it together after you figure out how big you want your circle and then cut a pot handle out of your leftover pieces of poster board. Staple those on the inside of your circle. Easy as that! We were done in 5 minutes and I didn't have to wash any pots:)

 You can't have a Johnny Appleseed week without making something with apples. We made one of our favorite apple desserts to enjoy Friday evening. (Recipe below)

Apple Spice Cake

3 cups flour
1 tbsp cinnamon
1 tsp baking soda
1 tsp salt
1 1/3 cup vegetable oil
2 cups sugar
3 eggs
3-4 Granny Smith apples, peeled and cut into 1/2 inch cubes
1 cup chopped walnuts
1 tsp vanilla

Caramel Sauce:
1 cup light brown sugar
1/2 cup unsalted butter
1/4 cup evaporated milk
1 tsp vanilla
pinch of salt

For the cake:
Preheat oven to 350 degrees. Spray a bundt pan with cooking spray and set aside. Sift together the flour, cinnamon, baking soda and salt.
In a large mixing bowl, combine oil, sugar and eggs. Mix on high speed until it becomes a lemon color. Gradually add the sifted dry ingredients until just incorporated. Add apples and nuts to batter. Mix to combine. Add vanilla and mix until incorporated.
Pour batter into prepared pan, and bake until toothpick comes out clean, 75-90 minutes. Remove from oven  and cool slightly on a wire rack. Invert cake onto wire rack and cool completely. Serve drizzled with caramel sauce.
For the sauce:
In a saucepan, combine all the caramel sauce ingredients, stirring until thickened to desired consistency.
Serves 10-12

Source: Martha Stewart