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Pumpkin Blossom Cookies with Milk Chocolate Kisses

Pumpkin Blossom Cookies with Milk Chocolate Kisses

I love pumpkin. Whether in coffee, a soup, bread or dessert, I will eat or drink almost anything that has pumpkin flavor. Sometimes I wonder...do I like the pumpkin? Or do I like the pumpkin spice? With most of the pumpkin recipes I have there is as much pumpkin flavor as there is spice.

I have been especially fond of pumpkin with a hint of chocolate. A friend of mine makes a great pumpkin cake and she puts mini-chocolate chips in it. But it not only has a delicious pumpkin flavor but a wonderful balance of spice and chocolate. So, with that in mind, I was looking to make a pumpkin cookie with a milk chocolate kiss. I was looking to capture that Peanut Butter Blossom feel. A nice moist cookie, rolled in sugar with a chocolate kiss on top. 

I found this recipe for a Pumpkin Snickerdoodle from Center Cut Cook. It was a unique recipe, but it didn't have any spices in the cookie recipe. Granted, you do roll the cookies in cinnamon and sugar but there wasn't any pumpkin spice. For those who don't know the combination - pumpkin spice is made with cinnamon, ginger, nutmeg, cloves and allspice. I decided I would add a small amount of pumpkin spice to both the cookie and the rolling sugar. I wanted to add a little kick to the cookie. Then I would add the chocolate kiss so I could put my creation, or should I call it, my craving together.

The recipe was fairly easy but the dough needs to be refrigerated for at least 90 minutes. My suggestion would be to make the dough and while it is freezing make a batch of Andria's Chocolate Chip Cookies. (Because they are so good.)

I made these pumpkin blossoms on a Sunday afternoon and had friends over to watch the football game later that evening. I had eaten a cookie piping hot out of the oven and it was delicious but sometimes it's hard to get a read on the true flavor of the cookie. Later that evening people were going crazy over the cookies. They were light and chewy and had great flavor. Pumpkin + Pumpkin Spice + Chocolate = Amazing Cookies. The best comments I got were:

"These are the BEST cookies I've ever tasted." (I love that one!)

"These are amazing!" 

"Can I have the recipe?" (Here you go!)

So, I'm over due with the recipe, but here it is. Try out a batch before the holidays because you may find that these will be your new holiday cookies. I know I will be adding these to my 12 Cookies of Christmas for 2014. If you make a batch, leave a comment and tell me how you liked them!

Ingredients for Pumpkin Blossom Cookies with Milk Chocolate Kisses:

• 1/2 cup of butter, softened
• 1/2 cup of shortening
• 1-1/2 cup of sugar
• 3/4 cup of pumpkin puree
• 2 eggs
• 2-3/4 cups of flour
• 2 teaspoons of cream of tartar
• 1/4 teaspoon of salt
• 1 teaspoon of baking soda
• 1/4 teaspoon of pumpkin pie spice
• 1 small bag of milk chocolate kisses

Rolling mix:

• 1/2 cup of sugar
• 2 teaspoons of cinnamon
• 1/4 teaspoon of pumpkin pie spice

Preparation:

Preheat oven to 350 degrees.

1. In a medium sized bowl, mix together the dry ingredients of flour, salt, cream of tartar, baking soda and pumpkin pie spice. Set aside.

2. In a mixer, using the paddle, cream together the shortening and butter. Once blended (about 1-2 minutes), add the sugar and cream until fluffy, about 2 minutes. 

3. Add the 2 eggs and once incorporated, add the pumkin puree.

4. When all wet ingredients are together, add the flour mixture in two parts. When the mixture is fully mixed, it will be wet and sticky.

5. Place the dough in the freezer for 90 minutes or until firm to the touch.

6. In a small bowl, mix the rolling ingredients of sugar, cinnamon and pumpkin pie spice.

7. Roll dough into 1 inch balls and then roll in the sugar mixture. Place on cookie sheet 2 inches apart.

8. Bake for 10-12 minutes or until slightly golden and the tops are dry and slightly cracked.

9. Remove from oven and place a milk chocolate kiss on the top. Press slightly into place and as it begins to melt you can push it down until you create a flattened, swirled appearance.

10. Cool on cookie racks.

Makes about 4 dozen cookies.

 

The 12 Cookies of Christmas - Day 6 - Thumbprint Cookies with Chocolate Kisses

Have a chocolate kiss with these delicious Thumbprint Cookies - Day 6 from The 12 Cookies of Christmas.

My girlfriend, Kim, made these cookies for our cookie swap. Kim is a long time (really good) friend of mine, having gone to Archbishop Williams High School, then Stonehill College together. We always hung around in both groups. We also have daughter's who were born 6 weeks apart and have enjoyed each others company outside of our school connections. 

When Kim arrived, she brought this adorable snowman ornament. I thought this would be great when I showcase the cookies. I'm always looking for some creative ideas when I am doing food photography.

So far, I have highlighted a few shortbread style cookies but none have been made with brown sugar. They remind me of my thumbprint cookie recipe, a bit more dense with a hint of caramel. The chocolate kiss is always a wonderful addition; add chopped pecans to the thumbprint base and it could give you that "turtle style" cookie flavor.

Everyone loved the cookies and they were the first ones to disappear from my house the following day. They were buttery with a smooth chocolate finish. There is something festive and delicious about a cookie with a chocolate kiss. 

Ingredients:

1-1/2 cups of butter 

3 large eggs- separated

1-1/2 teaspoon of vanilla

1-¾ cup of brown sugar      

3 cups of flour       

¾ teaspoon of salt       

Hershey’s Kisses (unwrapped)

Preparation:

Pre-heat oven to 375°

1. Cream butter and brown sugar. Add egg yolks, mix.  Add vanilla. 

2. Mix dry ingredients together and add to sugar mixture. 

3. Roll into 1 inch balls.  Dip in slightly beaten egg whites. Place on greased cookie sheet. 

4. Bake for 5 minutes. Remove pan and press thumb into each cookie. Return to oven and cook for 8 minutes.  

Immediately as cookies come out of the oven, press one kiss in the center of each.

The 12 Cookies of Christmas - Day 8 - Mocha Roughies

 

I'll admit, this isn't a cookie, but a delicious piece of chocolate that is a great addition to any cookie tray or platter. I have to laugh because again, it is a recipe I have made over the past 20+ years and have no idea of where it originally came. I just know that it is really good! Dark bittersweet chocolate, milk chocolate...a little bit of coffee...what could be better.

These take all of 15 minutes to make and place in candy cups. I like to use the candy cups because they don't get as messy. They are very firm and easy to eat, but you have to remember, they are made of chocolate and as the environment gets warms, so does the chocolate.

Ingredients:

8 ounces of milk chocolate (about 1-1/2 cups)

8 ounces of dark bittersweet chocolate (about 1-1/2 cups)

2-3/4 cups of sweetened, shredded coconut

4 tablespoons of butter

2 tablespoons of instant coffee

1 package of paper candy cups

Preparation:

Heat oven to 350 degrees. Place coconut on baking sheet and toast for 10-15 minutes. Turn coconut every 5 minutes until slightly golden.

In a microwave or over a double boiler, melt the chocolates, butter and coffee, stir until smooth.

Add the toasted coconut and mix until well covered. Place well-rounded teaspoons of the coconut mixture into candy cups.

Serve to the delight of many. Makes about 60 cups.

 

 

 

Chocolate Covered Football Oreos (and chocolate dipped pretzels!)

 

In honor of National Chocolate Week in the UK, I decided I would start this week with a quick chocolate dessert. While at the market, picking up some last minute items for dinner, I came across Football Oreos. With football season in full swing, why not add some chocolate to these limited edition cookies and use them for my next football party.

They were very easy to make:

1. I melted one 12 ounce bag of semi-sweet chocolate chips (over a double boiler).

2. I also melted 2- 8 ounce bars of Hershey Symphony Bar with Toffee and Almond Bits (over another double boiler).

3. 1 package of Football Oreos

I dipped 1/2 the cookies in the milk chocolate mixture and half in the semi-sweet chocolate.

Then I drizzled addition dark chocolate over all the cookies.

When I was finished, I had some milk chocolate and dark chocolate left over. I mixed a handful of pretzel nuggets into the dark chocolate, coated them well and turned them onto a tray covered in parchment paper. I took the last of the milk chocolate and added that along with a few sprinkles of Heath Bar English Milk Chocolate Toffee Bits. As the chocolate hardened, I broke them into three nuggets apiece.

The responses so far:

1. My nephew Matthew ate the milk chocolate covered oreo and text, "The cookie was amazing!"

2. My daughter, Danielle, "Mom, I ate one for breakfast, they were delicious!"

3. My son, Stephen, "I shared them with some friends, they thought they were great!"

4. I love Symphony Bars so the milk chocolate ones worked for me. My own response...why didn't I make more of the milk chocolate ones?

My suggestion...buy as many packages of football oreos as possible, start dipping them and bring them to the next football party. They are guaranteed to score a touchdown!

 

T.White's Chocolate Peanut Butter Balls

 

I have been on a sugar binge for the past week. My weakness has been Reese's Dark Chocolate Mini Peanut Butter Cups. I guess I'm not the only one, the rest of the family has been beating me to the candy bag. I had seen a few recipes for peanut butter balls as my sister-in-law used to have a recipe that had graham crackers as well as confectioner's sugar in the recipe. I found a great recipe in the Boston Globe called "Peanut Butter Balls". It was submitted by Kriston Welch and it had all the ingredients I was looking for.

As I read the recipe, I decided I was going to use some of the Dark Chocolate Peanut Butter which I had recently purchased from Whole Foods Market. The peanut butter, being all natural, was a little drier than the store bought brand, so I choose to increase the amount of peanut butter necessary for the recipe. I also didn't have wax, so I used vegetable oil, about 1 tablespoon.

They were very easy to make and I had about 36 balls rolled and dipped in one hour. One note, I dipped the balls and placed them on a cooling rack with parchment paper under them. I would suggest placing them on parchment paper or let them cool and move them before you put them into the refrigerator. Not paying attention, I placed the rack into the refrigerator and had a difficult time taking them off. So much for trying to make perfect peanut butter balls.

The taste was delicious. I love the dark chocolate with the smooth crunchiness of the peanut butter. I didn't get to taste any last night so I made up for it by having two for breakfast. Twenty four hours after making them, there are 3 left. I was able to bring them to work along with giving a few to my neighbors.

I'm sitting here contemplating whether to eat one more today or save them until tomorrow because breakfast is right around the corner.  

Ingredients:

1 cup of Whole Food's Dark Chocolate Peanut Butter

1 cup of Skippy Chunk Peanut Butter

(NOTE: If you are not using a natural brand of peanut butter (like Whole Foods) use 1 1/2 cups of peanuts butter (total) rather than the 1 cup of dark chocolate peanut butter and 1 cup of Skippy Chunk Peanut Butter) 

1 1/2 cups of graham cracker crumbs

1 /4 cups of confectioner's sugar

1/2 cup of melted margarine or butter

Pinch of Salt

2 cups of dark chocolate chips

1 1/2 to 2 ounces of paraffin wax (This is available at craft stores in candy section. I have also been able to find it in the grocery store in the area where they sell canning supplies.)

Preparation:

1. Line a tray with parchment or waxed paper.

2. In a large bowl, combine the 2 peanut butters, graham cracker crumbs, and confectioner's sugar. Mix well. (I used my hands to break the mixture into crumbs.) Pour in the melted margarine or butter and salt. Mix well with your hands until thoroughly combined. With a spoon, scoop up a piece of the peanut butter mixture. Roll it between your palms, forming it into a ball about the size of a cherry tomato. Place onto covered sheet. Place in refrigerator for about 15 minutes.

3. Melt the chocolate chips in a double boiler set over simmering water. Add the wax, stirring to melt it.

4. Using a dipping tool, plastic fork, or toothpick, dip the peanut butter ball into the chocolate mixture, rolling it to coat it completely. Carefully transfer back to the tray. Repeat with remaining peanut butter mixture and chocolate. If chocolate starts to harden, return it briefly to a low heat to melt again.

5. Refrigerate the tray of balls for 1 hour or until they are firm. Store at room temperature.

 

Looking for a COOL summer treat? Try Muddy Buddies

 

Here, try one...they're really good. They are a sweet, chocolate-peanut butter treat that's addictive and I bet you can't eat just one. Especially when they have been frozen.

Muddy Buddies have been a long time favorite at our house. When my son, Brian, started taking "home ec" in middle school, the recipe made its way home. Because I tend to freeze extra treats for future events, we froze a few bags after we had doubled one of our first batches. The next thing I knew, the bags were disappearing, one handful at a time. You didn't have to let them thaw, they tasted great frozen.

Brian made some yesterday and when I arrived home I opened the freezer to the delight of...bags of muddy buddies. It put a smile on my face. With no one looking, I opened the bag and popped a few in my mouth...DEE-LICIOUS!

If you need a great little "pick-me-up" snack, try making a batch of muddy buddies, then freeze them. Bet they don't stay around too long.

Ingredients: 

• 9 cups Corn Chex®, Rice Chex®, Wheat Chex®or Chocolate Chex® cereal (or combination)
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter or margarine
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar

Preparation:

• Into large bowl, measure cereal; set aside.
• In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
• Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
• Place in freezer for one or more hours. Enjoy straight from the freezer!

Note: We use Rice Chex® when we make ours, I could also be talked into using Chocolate Chex®.

2009 © and ®/™ of General Mills

Chocolate Peanut Butterscotch Crispies

When I was younger, I remember there was a recipe on the side of the Rice Krispies box that made chocolate crispy treats. Whenever I mention them, people think I am crazy. I remember there being chocolate chips, peanut butter and butterscotch chips in the recipe. I was craving peanut butter and chocolate on Saturday and decided to re-create a childhood memory.

I did some guess-timating and they came out great. As much as they are very sweet, the butterscotch mellows the taste of the peanut butter. The Rice Krispies bring a crunchiness which is addictive...as you grab your second piece. It's a great "little" dessert that satisfies a sweet tooth after any meal.

Ingredients:

2 cups of semi-sweet chocolate chips

1 cup of butterscotch chips

1 cup of crunchy peanut butter

1 teaspoon of vanilla

A pinch of salt

2 tablespoons of butter

5-6 cups of Rice Krispies

1 cup of mini semi-sweet chocolate chips

1 package of mini cupcake liners

Preparation:

In a double-boiler over simmering water, melt the 2 cups of semi-sweet chocolate chips, butterscotch chips, peanut butter, vanilla, salt and butter. Stir until smooth. Begin adding Rice Krispies, one cup at a time. Make sure the chocolate mixture covers the rice krispies evenly. Use Rice Krispies as needed.

Add the mini semi-sweet chocolate chips. Spoon one tablespoon into each mini cupcake liner. Refrigerate to set the chocolate mixture. Once the chocolate mixture has set, serve and ENJOY!