Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies are very moist cookies almost like a cake I like them and so does the rest of my family.

Preheat 375F

Makes about 4 dozen

1/2 cup of softened margarine

1 1/4 cups packed brown sugar

2 eggs

1 tsp vanilla

1 cup canned pumpkin

2 cups flour

4 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1 cup chocolate chips

Cream margarine and sugar together well. Beat in eggs 1 at a timr. Add vanilla and pumpkin.

Stir remaining ingredients together and add. Mix well. Drop by tablespoonfuls onto greased pan. Bake in 375F oven for about 15 minutes or until lightly browned. Enjoy them...

Halloween in August

BOO
Halloween in August... lol sorry but I had to use up some of my old yarn and this is what I made from it plus I wanted to see if I could write something in the hat. Have a laugh..

Uncooked Cookies made with Peanut Butter

Uncooked Cookies made with Peanut butter

1/2 cup butter or margarine

1/2 cup milk

1 3/4 cup sugar

1/2 cup cocoa

3 cups rolled oats

1/2 cup peanut butter

Measure first 4 ingredients in medium saucepan. Bring to a boil over medium heat stirring often. Boil for 3 minutes. Remove from heat.

Add rolled oats and peanut butter. Mix well. Drop by spoonfuls onto waxed paper. I got about 2 1/2 dozen with a tablespoon. They don't last long so enjoy them with a big tall glass of milk..

Rhubarb Rhubarb Rhubarb

So I am a little late getting this posted. But I have some recipes that I like for rhubarb. Not alot of people have tried rhubarb before but they should because it so good. So I have two recipes that I like one is a muffin and the other is a cake so here they are.

Preheat 400F

Rhubarb Muffins

1-1/4 cups of sugar (save 1/4 cup for top)
1/3 cup of canola or vegetable oil
1 egg
2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of milk
1 cup of chopped fresh or frozen rhubarb (I like mine cut up small)

In a large bowl, beat 1 cup of sugar, oil and egg until well blended. Combine flour, baking powder and salt;gradually beat into sugar mixture alternately with milk, creating a well after each addition.
Stir in rhubarb.

Fill paper muffin cups placed in muffin pan 3/4 full and sprinkle with remaining sugar.
Bake at 400F for 15 minutes then turn oven down to 350F for another 10-15 minutes or until toothpick inserted in a centre of one muffins comes out clean.

Cool for about 5 minutes before removing from the muffin pan and transferring onto a wire rack.

Enjoy them cause I do

Preheat 350F

 

Rhubarb Cake

 

1 1/2 cups brown sugar

1/2 cup butter

2 eggs

1tsp vanilla

2 cups flour

1/2 tsp salt

2 tsp baking soda

1 cup of sour milk

2 cups rhubarb (I like mine cut up small)

Cream together brown sugar and butter, add eggs one at a time then the vanilla.

Mix the dry ingredients together

To make sour milk all you do is add about 1 tablespoon of vinegar to 1 cup of milk. Let it sit for a few minutes. Next you have to add the dry ingredient and milk 3 times not all at once.

Fold in rhubarb

Grease a 9x13 pan

for the Topping

1/2 cup sugar

2/3 cup flour

5Tbs Butter

1 tsp cinnamon

Bake for 35-45 minutes

New Hats

So I needed to pick up my needles again and here is what come from it.



Bumble Bee Hat














Fuzzy Yellow Chick Hat

Banana Oatmeal Cookies

Banana Oatmeal Cookies are the kind of cookies you can eat for breakfast without feeling too guilty since they are full of good-for-you breakfast ingredients like oatmeal and bananas. They're a perfect way to use up overripe bananas. Did you know that using really ripe bananas for baking makes your cookies, breads and muffins sweeter, moister and better tasting. This cookie dough needs to chill at least 10 minutes in the fridge so i don't preheat the oven till after I am done mixing everything together.

Preheat 350F

Makes about 3 dozen(I got over 40 tablespoons I call them 2bite cookies)

1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp cinnamon
3/4 cup (1 1/2 sticks) butter, melted and cooled slightly
1 cup firmly packed brown sugar
1 cup mashed really ripe bananas (2 to 3 medium)
1 large egg
1 teaspoon vanilla

2 1/2 cups rolled oats

In a medium size bowl whisk the flour, baking soda, salt, cinnamon and nutmeg until well blended and set aside.

In a large bowl, beat the butter and sugar until well blended. Beat in the mashed bananas, egg, and vanilla, stopping to scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.

Stir in the flour mixture with a wooden spoon just until combined. Stir in the oats just until combined.
Cover the dough and place in the refrigerator for at least 10 minutes (or up to 6 hours) to firm up. (If the dough is too soft, the cookies will spread too much.)

When you are ready to bake the cookies, preheat your oven to 350 degrees. Drop cookie dough by rounded tablespoonfuls onto prepared cookie sheets about 3 inches apart.

Bake the cookies until their edges are golden brown, but they are still soft on top, about 15 check them 12 minutes. Remove from the oven and let the cookies rest on cookie sheets for several minutes, then transfer them to a wire rack with a spatula and allow them to cool completely before storing. Enjoy them they will not stay long.