Triple Chip Pumpkin Oatmeal Cookies

I think I have a pumpkin problem. From baking biscotti, to scones, to cookies, to granola – to just mixing it in plain yogurt and eating it with the pumpkin granola – I’m all over pumpkin this fall. But, the first step to recovery is recognizing you have a problem. And with that, here is my last pumpkin recipe for this season. And don’t worry, it’s a good one – similar to the last pumpkin cookies I made but with some oatmeal and white chips for added texture.

pumpkin triple chip oatmeal cookies - i crashed the web

Triple Chip Pumpkin Oatmeal Cookies

Here’s what you need:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 and 1/2 cups rolled oats
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/3 cup molasses
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 1/2 cup total three different types of chocolate chips – I actually broke this up into 1/2 cup chocolate chips, 1/2 cup chocolate chunks and 1/2 cup white chocolate chips – next time I’ll likely try some mini m&ms or even Candy Corn M&Ms!

Here’s what you do:

  1. Preheat oven to 350 degrees F.
  2. Combine dry ingredients – flour, baking soda, cinnamon, nutmeg, ginger, allspice, salt and oats – in a small bowl and set aside.
  3. In a large bowl of a stand mixer, combine butter and sugars. Mix well. Add in egg and mix thoroughly.
  4. In a small bowl, combine pumpkin puree with molasses and vanilla. Mix well until completely combined. Once the mixture is a uniform, dark brown color, add to wet ingredients in stand mixture. Note: Don’t want to dirty another bowl? You likely could add all these ingredients to the stand mixer one at a time, but I found it easier to have the molasses  and pumpkin mixed together first to ensure they get are thoroughly combined.
  5. Add in dry ingredients with a spatula and mix well, by hand. You may need to stir for 2-4 minutes before mixture is completely combined. Then, add in your your chocolate chips / chunks.
  6. Dough will be sticky! Drop by rounded tablespoons onto a baking sheet topped with parchment paper.
  7. Cook for 12-14 minutes or until they start to brown.

Enjoy!

pumpkin triple chip oatmeal cookies - icrashedtheweb

Pumpkin Chocolate Chip Cookies

Yes, I’m sharing more pumpkin recipes. Give me a break – pumpkin season comes only once a year and I can’t help but take advantage of it as much as I can!

I’m always a fan of pumpkin cookies. The pumpkin blondies I made last year were my favorite, but the soft pumpkin cream cheese cookies are another great choice when looking for a crowd pleaser. Who wouldn’t like soft pumpkin cookies with a cream cheese glaze?

Ok, not everyone likes soft pumpkin cookies. Did you know that there are even people who (gasp) don’t like pumpkin? I know, right? Anyway, my mom does like pumpkin but she is not a huge fan of soft pumpkin cookies. She likes pumpkin bread but when it comes to pumpkin cookies – or cookies in general – she prefers more crispy, less cake-like cookies. Which is why I decided to try to find a pumpkin cookie recipe that would satisfy that need. I sought a chocolate chip cookie recipe that would work with pumpkin – and this is it! I took aspects from a few recipes (including this recipe from one of my favorite bloggers, Picky Palate,  and this one from the Food Network) to get this just perfect, and here it is.

pumpkin chocolate chip cookies - i crashed the web

Pumpkin Chocolate Chip Cookies

Here’s what you need:

  • 8 tablespoons butter, room temperature
  • 3/4 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup pumpkin puree
  • 1½ tablespoons molasses
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • 2 cups chocolate chips or about one 11.5 oz bag (I didn’t try but I bet these would be delicious with white chips as well! Or even mini chips)

Here is what you do:

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with non-stick cook spray.
  2. Combine butter and sugars in stand mixer, beating until light and fluffy.
  3. Add molasses, pumpkin, egg and vanilla. Beat until combined and smooth.
  4. Add most of dry ingredients – starting with flour and baking soda, and then add in cinnamon, nutmeg, allspice and ginger.
  5. Stir in chocolate chips.
  6. Drop dough by about tablespoon sized dallops onto prepared baking sheet.
  7. Bake for 10-12 minutes or until baked through and starting to crisp up.
  8. Cool for a few minutes on baking sheet then transfer to cooling rack.

pumpkin chocolate chip cookies - i crashed the web

Another St. Patrick’s Day Dessert: Baileys Cake with Irish Cream Glaze

I’ve been on a baking and cooking crusade lately. Baking, cooking and running are my outlets when I am stressed, and I tend to go overboard when that’s the case. Anyway, I decided to bake one more St. Patrick’s Day dessert just in time for the holiday – this time, a Baileys Cake.

What? More Baileys desserts? — you’re probably thinking. Well, yes. One of my favorite things about our trip to Ireland this summer was the people and the scenery, not the food (sorry!), but I did love the ever present and available Irish Cream, so that’s exactly what I’m planning my recipes around.

baileys cake with an irish cream glaze

Baileys Cake with Irish Cream Glaze

adapted from this Baileys Pound Cake Recipe

Here’s what you need:

For the cake (loaf)

  • 1 stick unsalted butter
  • 1 stick low-fat butter
  • 1 cup sugar
  • 3 eggs (or 3/4 cup Egg Beaters, which of course I used)
  • 1 cup Baileys (I used the caramel kind. because it’s my favorite)
  • 2¼ cups flour
  • 2 teaspoons baking powder

For the glaze

  • 1/2 c. powdered sugar
  • 1/4 c. Baileys

Here’s what you do:

  1. Preheat oven to 350 degrees. Spray loaf pan with Pam.
  2. Cream together butters and sugar.
  3. Mix together eggs and Baileys. Add to butter and sugar mixture.
  4. In a small bowl, combine flour and baking powder. Add to liquid batter, about 1/4 cup at a time. Mix batter well until super smooth and evenly combined.
  5. Pour batter into prepared loaf pan.
  6. Bake for 1 hour. Test at about 55 minutes by sticking a toothpick into the loaf – when it comes out clean the loaf is done! Mine took about 62 minutes.
  7. While loaf is baking, make the glaze! Combine powdered sugar with 1/4 cup Baileys. Feel free to use a whisk and combine until a smooth glaze forms.
  8. After loaf is removed from the oven and cooled slightly, drizzle glaze on top.
  9. Enjoy!

baileys cake with an irish cream glaze for st. patrick's day

baileys cake with an irish cream glaze

Feel free to enjoy with some Baileys on ice .. or in your coffee!

Last minute Valentine’s Day dessert – Red Velvet Heart Sandwich Cookies!

“Do you have any Valentine’s Day recipes?” my coworker, Cari, asked me the other day. Did I have any Valentine’s Day recipes? I almost laughed- I had about a bazillion pinned and about a gazillion more in my head (and a few on here). I was dying to make all of them, too! But I couldn’t. Despite reallllly wanting to make a Valentine’s Day dessert, I had just made cupcakes for our Mardi Gras gathering and was hesitant to add more sugar to my fridge (we may have 2 cupcakes left) or bring to the office.

So when Cari asked if I thought she could just cut one of the recipes I had shared with her in half, I somewhat jokingly suggested we bake together and split the recipe between the two of us.  And she said yes! I didn’t know what to do – I don’t typically bake around other people. Sure, B’s usually in the room watching TV or reading, and at home my parents are somewhere nearby, but there are few times I actually bake with someone. I don’t mind it – but I’m a very messy baker, and not that accurate (I hardly ever measure vanilla … or other things), so my baking style sometimes shocks and scares others.

Was it messy? Yes. Were my hands, the counter top, and more, covered in red batter, powdered sugar? Perhaps. But was it a success? Yes. The cookies came out delicious (although not whoopee-pie like, like the original recipe, but thus the name change), Cari’s boyfriend was excited, and I have quelled my baking itch for another day or so. AND Cari has said she’ll bake with me again, so I really can’t be that scary, right?

Red Velvet Valentine Heart Cookie Sandwiches

Red Velvet Heart Sandwiches

Based off Annie’s Eats Red Velvet Whoopie Pies

For the cookies:

Here’s what you need:

  • 2 cups all-purpose flour
  • ¼ c cocoa powder
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 8 tbsp. unsalted butter, room temperature
  • 1 ½ c brown sugar, packed
  • 1 egg (or ¼ c Egg Beaters, like I used)
  • 1 tsp. vanilla extract
  • ½ cup buttermilk, at room temperature (I used powdered buttermilk)
  • 1 oz. red food coloring (a.k.a a whole lotta food coloring)

Here’s what you do:

  1. Preheat the oven to 375˚ F.  Cut yourself a heart template from cardboard or card stock. Trace the template/stencil evenly spaced onto pieces of parchment paper or nonstick foil to fit two cookie sheets.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside. If you’re using powdered buttermilk, add the powdered equivalent to this dry mixture.
  3. In your KitchenAid or stand mixer, mix the butter and brown sugar on medium until fluffy and creamy. Beat in the egg (or Egg Beaters) and vanilla.  If you’re using powdered buttermilk, add the 1/2 c water (or whatever the buttermilk box tells you) at this time.
  4. Turn mixer on low and slowly incorporate dry ingredients about a cup at a time. Do not overbeat. 
  5. Blend in the food coloring. I used two full little containers of food coloring gel and probably could’ve used more.
  6. Using a spoon, move batter to a piping bag fitted with a large round tip.  Pipe the batter onto the foil hearts.  
  7. Bake 8-10 minutes and cool for 4-5 minutes on baking sheets before transferring cookies to a cooling rack.  Allow cookies to cool completely before frosting/filling. I put mine in the freezer to speed up the process.

For the frosting/filling:

Here’s what you need:

  • 8 oz. cream cheese, room temperature
  • 5 tbsp. unsalted butter, at room temperature
  • 2 tsp. vanilla extract
  • 3 cups confectioners’ sugar
  • Pink sprinkles or sugar crystals (optional)

Here’s what you do

  1. Clean your stand mixer so you can make the frosting in there! Beat the cream cheese and butter on medium until smooth and creamy.
  2. Add in vanilla extract.
  3. Gradually add in powdered sugar until smooth and lump free.

Make the sandwiches:

  1. After cookies are cool, spread them out and pair them up, placing two hearts that appear the same shape and size on top of one another. Flip one cookie of each pair over so that the flat side is facing up.
  2. Make your sandwiches! Using a spoon (or another piping bag, as the original recipe suggests), place a heaping tablespoon of frosting on top of the flat side of the cookie you’d like to be the bottom. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges.
  3. You should be able to see a thin white layer of frosting between two cookies. Feel free to sprinkle sugar crystals along the sides to add more Valentine flair.
  4. Store in the fridge and enjoy!

foil with hearts on them

Red Velvet Valentine Heart Cookie Sandwiches

Cari loves pouring the dry ingredients

Red Velvet Valentine Heart Cookie Sandwiches

Cari is also a great piper

Red Velvet Valentine Heart Cookie Sandwiches

Piping the red velvet hearts

Red Velvet Valentine Heart Cookie Sandwiches

Ready to go into the oven!

Red Velvet Valentine Heart Cookie Sandwiches

Enjoy! Our recipe made 9 sandwiches (18 cookies) and two mini heart cakes.

Mardi Gras Cupcakes

My office is celebrating Mardi Gras this week with a Fat Tuesday luncheon and potluck. I thought about preparing some Crock Pot Jambalaya, but really wanted to bring dessert. My cousins are from Louisiana and each year they used to send us a King Cake in New York via mail. I looooved the King Cake – it was cinnamony, flaky  colorful and had creamy frosting. I looked up a few King Cake recipes and thought about making one – but with a relatively small office, it seemed like it’d be too big to prepare. Then I realized – I could make Mardi Gras cupcakes! Of course! These aren’t quite King Cake – they’re not flaky or bread-like – but they are fun colors, have creamy frosting and cinnamon. And B (a chocoholic) more than approved of them – he even asked if I could leave him some at home!

Mardi Gras Cupcakes for Fat Tuesday

Mardi Gras Cupcakes

Inspired by Hoosier Homemade

For the cupcakes:

Here’s what you need:

  • 1 box yellow cake mix
  • 1 cup buttermilk (instead of water indicated on box)
  • 1/3 cup vegetable oil (per cake mix directions)
  • 3 eggs (I used ¾ c Egg Beaters)
  • 2 tablespoons cinnamon
  • Purple, yellow and green food coloring (I used yellow, green and blue+red for the purple)

Here’s what you do:

  1. Preheat the oven to 350 degrees.
  2. Line muffin tins with cupcake liners. Mine made about 17 cupcakes.
  3. Use an electric mixer to beat together all the cake mix, buttermilk, vegetable oil, eggs and cinnamon on high speed. Mix well so batter isn’t lumpy – especially if you use powdered buttermilk like I did.
  4. Divide the batter equally into three parts in three separate bowls. I had probably about a cup of batter in each bowl. Using food coloring, create one batter bowl green, one batter bowl yellow, and the third batter bowl purple (I mixed blue and red food coloring).
  5. Get a tablespoon for each color batter.
  6. Start with one color and take a spoonful of batter. Push batter up against one side of cupcake wrapper.
  7. Fill in with the other colors, using the same technique, pushing batter up against other sides of cupcake wrapper until you have the green, purple and yellow batter in thirds in the cupcake wrapper. Don’t worry about making these perfect, they will still taste great!
  8. Bake for 18 to 20 minutes (or what the box says), until toothpick comes out clean. Frost when cool.

Cinnamon Buttercream Frosting

Here’s what you need:

  • 1 cup butter
  • 4 cups powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla
  • 2-3 tsp cinnamon

Here’s what you do:

  1. Beat butter with an electric mixer until fluffy.
  2. Add powdered sugar, ½ cup at a time, beating well until completely combined.
  3. Add the milk, 1 tablespoon at a time until frosting is creamy and thick. 
  4. Mix in vanilla and cinnamon until well combined.
  5. Frost cupcakes when cooled!
mardi gras cupcakes fat tuesday cupcakes batter in the tins

Tri-colored cupcakes ready to go into the oven

mardi gras cupcakes fat tuesday cupcakes without frosting

Fresh out of the oven – check out the colors!

mardi gras cupcakes fat tuesday cupcakes frosted

mardi gras cupcakes fat tuesday cupcakes

Printables from TomKat Studio

Chocolate Chip Caramel Bars

I looooove caramel and chocolate. Yum yum yum. Chocolate and caramel, in my opinion, is one of the most heavenly flavor combinations, in addition to peanut butter and chocolate of course!

B and I had a few people over for the Super Bowl this year. Last year I got all festive and made adorable football brownie sandwiches – but this year I decided  I just wanted something sweet and found some recipes for chocolate chip caramel cookies.

I opted for a simple chocolate chip caramel bar recipe and they definitely were a hit; almost the whole pan was gobbled up immediately! I can’t wait to make them again or try another variation of this recipe.

caramel chocolate chip cookies

Chocolate Chip Caramel Cookie Bars

(modified from Two Peas and their Pod‘s salted caramel cookies)

Here’s what you need:

  • 2 1/8 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons butter, melted and cooled to room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs, or 1/2 c of Egg Beaters ( I used Egg Beaters)
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips
  • 10 ounces caramel candy squares, unwrapped
  • 3 tablespoons heavy cream
  • Sea salt, for sprinkling over caramel and bars

Here’s what you do:

  1. Preheat oven to 325. Spray a 13×7 pan with nonstick cooking spray. 
  2. In a medium bowl, combine flour, salt, and baking soda and set aside.
  3. Using an electric mixer, combine melted (and cooled) butter,brown sugar and white sugar.
  4. Add the eggs and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips. 
  5. Divide the cookie dough in half. Press half of the cookie dough into the prepared pan.
  6. In a large microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave caramels on until melted and stop to stir about every 20-30 seconds. The whole process took about 2.5 minutes in the microwave for me.  
  7. Pour hot caramel over the cookie dough in the pan.
  8. Spread remaining cookie dough over caramel layer.  The caramel will be sticky, so I found it easy to divide remaining dough into four chunks, flatten chunk somewhat and place in each corner.
  9. Bake cookie bars for 30-35 minutes or until the top of the bars are light golden brown.  Cool bars on a wire rack. Serve – and enjoy!

caramel chocolate chip cookies

Lemon Bars!

Once, in high school, I made lemon bars. And every year during the holidays since then, my Uncle Mike requests lemon bars as one of the many desserts we have. I haven’t taken him up on his request – mainly because I haven’t had time to find the recipe, search for a new recipe, and because I’m convinced nobody really likes lemon desserts.

Well, this year, I changed my mind. I mean, I LOVE lemon bars and lemon pound cake and many lemon desserts … so maybe other people do too? And while I was home for the holidays, I was browsing through a cookbook my mom had on hand, I happened to find an easy looking recipe my mom had marked – for lemon bars! I asked my mom what she thought and she encouraged me to try it. After all, Tate’s Bakeshop has some amazing chocolate chip cookies that my mom had replicated (we enjoy their cookies on Fire Island), and my uncle had been asking for lemon bars for quite a few years.

I’m glad I tried them out – they came out amazing! I’ll be definitely using this easy, and fast, recipe for years to come.

lemon bars
Luscious Lemon Bars
Here’s what you need:
For the crust/base:
  • 1 cup butter, softened (I used 1 stick salted, 1 stick unsalted)
  • 2 cups all-purpose flour
  • 1/2 cup confectioners sugar
For the top/filling:
  • 4 large eggs
  • 1 3/4 cups sugar
  • Grated zest from 1 lemon
  • 4 tablespoons all-purpose flour
  • 1/2 cup lemon juice (According to the interwebs, you may need up to 4 lemons to make this … I luckily found a LARGE lemon and was able to obtain 1/2 c juice from just ONE!)
 Here’s what you do:
For the crust/base:
  1. Preheat your oven to 350 degrees.
  2. In a medium bowl, mix the butter, flour and sugar with your hands till the mixture is well blended. I actually used a hand mixer on low to get the butter and flower well mixed, then used my hands to evenly distribute all the ingredients.
  3. Place the mixture in a 9 x 13-inch pan. Pat the mixture evenly on the bottom of the pan. Bake for 25-30 minutes.

For the top/filling:

  1.  While the base is baking, beat the eggs.
  2. Add the sugar and lemon zest. Mix thoroughly.
  3. Add the flour and mix until everything is incorporated.
  4. When the base is done, remove the pan from the oven. Add the lemon juice to the sugar/lemon zest/flour mixture and mix well.
  5. Pour it over the warm base and bake the entire thing for 20 minutes.
  6. When cool, cut into squares or triangles (makes more bars). Sprinkle powdered sugar on top of finished bars just before serving.
  7. Enjoy some of the best lemon bars you’ve ever tasted!

labeled crust

labeled filling

labeled lemon bars