Here it is, my first actual recipe post to this new and improved site!

Halloween is getting close and most of you know or should know that its one of my fave

holidays, second to Christmas.

..and most of you know or should know that one of my fave veggies is pumpkin/butternut squash.

Lets combine the two, shall we?

…and you get Halloween themed pumpkin cookies!

There are so many things that can be done… Like a Pumpkin Bread baked in a round cake tin,

covered in chocolate ganache with a white chocolate spiderweb drawn on top. Hmmm…

Now that I’ve mentioned it, I just might make it for the big day. 

These cookies are easy and fun to make, call over a friend to help you make the silly skulls, spiders,

spider webs, go nuts!

Another thing you can do to get that Halloween orange and black decoration theme, is by simply

dipping the cookies half way into dark chocolate.

Another idea I just had for all you milk and cookies lovers is by adding green food coloring to the

milk just to make it look gross! Dip in your spooky cookies and you got yourself a tasty Halloween treat.

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INGREDIENTS:

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Cookies

2 1/2 cups all-purpose flour

2 tsp baking powder

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp salt

1/2 cup butter or margarine, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 tsp vanilla extract

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Icing

2 cups confectioners’ sugar

3 tbsp milk

1 tsp vanilla extract

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DIRECTIONS:

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Cookies

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon,

nutmeg, ground cloves, and salt; set aside.

2. In a medium bowl, cream together the 1/4 cup of butter and white sugar.

Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.

Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

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Icing

1. To Make Icing: Combine confectioners’ sugar, milk, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

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Makes 40 cookies

Hello fellow foodies, once again I bring you yet another SWEET recipe!

Yay, because you can never have enough sweet recipes… especially baking recipes.

I like to bake, its that whole chemistry and measuring, mixing and kneading that makes it all so fun.

The best part is seeing how that little experiment turned out after baking in the oven.

Sometimes good, sometimes bad, it can all be very unpredictable.

Luckily, you won’t have an issue with this recipe, because its so easy to make and always turns out perfect.

Not only that, but while it’s doing the baking in the oven, your house becomes infused with the smell of cinnamon,

ginger and cloves together.

You’re probably a little confused as to why I’m posting a winter/fall recipe, pumpkin being in season during winter

and fall…

Well I live in the southern hemisphere so, tis the season!

So, if you’re living up North, save this recipe for the chilly months to come, they’ll be here before you know it.

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INGREDIENTS

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1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

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DIRECTIONS

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Preheat oven to 350 degrees F (175 degrees C).

Grease and flour three 7×3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.

Stir the dry ingredients into the pumpkin mixture until just blended.

Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick

inserted in center comes out clean.

This recipe is from Allrecipes.com