Brown Sugar Butter Cookies

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Snowy cold days always call for cookies, right?! These are the perfect cookie on a wintry day. Brown sugar and butter are just so good and even better together, kind of like peanut butter and jelly. This cookie is so easy to make with only 8 ingredients that you probably already have. So, let’s warm up and bake!

What you will need:

Cookie sheet lined with parchment paper

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter at room temp
3/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup granulated sugar (for rolling)

In a bowl, whisk together the flour, baking powder and salt and set aside. In another large bowl, beat together butter and brown sugar until smooth and creamy. Add in egg and vanilla and beat until incorporated. Slowly add in flour mixture until just combined. Cover dough with plastic wrap and refrigerate for 30 minutes.

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Preheat oven to 350 degrees. Using about 1 1/2 tablespoons of dough, roll into balls and then roll into granulated sugar. Place on prepared cookie sheet and bake for 9-10 minutes. Allow to cool a bit on cookie sheet before transferring to a wire rack to cool completely. Store covered at room temp. 

Enjoy!

Pumpkin Crumb Cake in a Mug 

So I actually wasn’t going to post this. I’m so over pumpkin! LOL seriously. Pumpkin itself really is not a great flavor. It’s the cinnamon and pumpkin spice that everyone loves. But, I wanted to share this recipe with you all so there ya go! I had a little bit of canned pumpkin left and made this quick cake in a mug. I was expecting it to come out differently, it was good, but not great. And the white in the picture is powdered sugar. NOT NECESSARY as this is already very sweet.

What you will need:

Microwave safe coffee mug

1 tablespoon unsalted butter
2 tablespoons granulated sugar
2 tablespoons pumpkin puree
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
Pinch of ground cloves

For the streusel topping:

1 tablespoon unsalted butter
2 tablespoons flour
1 tablespoon brown sugar
1/4 teaspoon cinnamon

In the microwave, melt the butter in the mug. Add the sugar, pumpkin and vanilla and stir until combined. Stir in four, baking powder, salt and cloves until combined.

To make the streusel, put all ingredients in a small bowl and mix with your fingers until it resembles coarse sand. Pour over the cake batter in the mug. Microwave for about 1 minute to 1 minute 20 seconds. Allow to cool for 2 minutes before digging in! Enjoy!

Drunken Pumpkin Seeds

Not for the kids! These bad boys are soaked in whiskey. A perfect, sweet and salty snack for watching a football game. Or, if you’re like me, reading a book. Also, if you do not like the taste of whiskey, don’t worry! It is not overpowering at all and brings out a delicious nutty flavor. So let’s go roast some pumpkin seeds…

What you will need:

Baking sheet lined with parchment paper

1 1/2 cups pumpkin seeds that have been washed and drained
1/2 cup whiskey
2 tablespoons maple syrup
1 tablespoon brown sugar
2 teaspoons salt, plus more to taste

Preheat oven to 275 degrees fahrenheit. In a saucepan, stir together pumpkin seeds, whiskey, syrup, sugar and salt. Bring to a simmer and cook for about 15 minutes. Drain.

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Spread pumpkin seeds on prepared baking sheet and sprinkle with more salt. Bake until golden brown, about an hour (or more depending on how crunchy you like them). Enjoy!

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Banana Bread Coffee Cake

“If you don’t know me by now… you will never never never know me… ooooo oooh.” How’s that for a flashback? Hopefully you all will have that song stuck in your heads for the rest of the day because I’ve had it in mine for 3. But seriously, you should know I LOVE sweet breakfasts. Well, anything sweet, for that matter. I just love sugar. But just look at this coffee cake! The streusel topping is to die for. So here is how it’s done, folks…

What you will need:

9 inch square bake pan

For the coffee cake:

6 tablespoons unsalted butter, browned and divided
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 egg
2 bananas, mashed
1/2 cup milk

For the streusel topping:

1/2 cup brown sugar
2 tablespoons all-purpose flour
2 teaspoons cinnamon
2 tablespoons reserved browned butter
1/2 cup chopped pecans or walnuts (optional but oh, so good)

To make the coffee cake:

Preheat oven to 350 degrees fahrenheit. Place 6 tablespoons of butter in a small frying pan. Cook over low heat, stirring constantly until it browns. It will foam up first and then brown. Remove from heat and set aside.

In a bowl, whisk together flour, baking powder and salt. Set aside. In another large bowl, mix sugar, egg and 4 tablespoons of the browned butter. Stir in milk and mashed bananas. Add the dry ingredients and stir until combined. Spray pan with non-stick spray and then pour in batter.

To make the streusel:

In a bowl, stir together brown sugar, flour, cinnamon, 2 tablespoons browned butter and nuts (if using). Sprinkle evenly over batter.

Bake for 25-29 minutes. Let cool on wire rack. Slice, serve and enjoy!