Pumpkin Chocolate Chip Cookies

My favorite season is Fall time and it is no wonder that it is my favorite season because there are so many delicious treats and dishes to make. I dare say that my husbands favorite cookies are pumpkin cookies. He adores them and since I adore him I whipped up a batch this afternoon to surprise him when he got home from work. I didn't have a good pumpkin chocolate chip recipe so I did a little research online before hand and came across this Oh, so scrumptious looking recipe and wanted to give it a try. The results were fantastic and it made plenty of cookies to share with a few of my neighbors. If you have a hankering for a fall treat, give this recipe a try it is truly one that will please your taste buds.

Pumpkin Chocolate Chip Cookies
adapted from mybakingaddiction.com

Ingredients:
1 c. canned pumpkin
1 c. white sugar
1/2 c. vegetable oil
1 egg
2 c. all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla paste or extract
2 c. semi sweet or milk chocolate chips

Directions:
1. Combine pumpkin, sugar, oil, and egg. In a seperate bowl, stir together flour, baking powder, ground cinnamon and salt.
2. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well with a spoon.
3. Add vanilla and Chocolate chips
4. Drop by spoonful on greased cookie sheet and bake at 350 degrees F for approximately 10 minutes or until lightly brown and firm.

I

Ashlee, The Culinary Queen

Apple Cider Frappe'

My friend used my recipe and made this drink for our craft night last week. I really enjoy making this drink for Fall gatherings. It is sweet and has a hint of nutmeg and cinnamon- two spices that are frequently used in Fall dishes. These two ingredients are also usually found in your typical warm winter drinks but this drink is served cold because it is blended with Orange Sherbet and Vanilla icecream. It is very refreshing and is a wonderful drink to serve at a Halloween Party or a Thanksgiving dinner!

Apple Cider Frappe'

Ingredients:
1 Gallon of Apple Cider (Don't use Apple Juice)
5 tsp. Cinnamon
1 1/2 tsp. Nutmeg
1 1/2 Gallon of Orange Sherbet and Vanilla Ice Cream

Directions:
Pour Apple Cider over ice cream. Add spices and mix with beaters until well blended. Serve Immediately!

Note: You could drizzle caramel over your drink to add a little extra sweetness!

I

Ashlee, The Culinary Queen

Pumpkin Cream Cheese Rolls

This past weekend I threw a craft night for a few of my closest girl friends. We made these darling count down to candy blocks. The advent calendar was so easy to make and I can't wait to use it to count down to Halloween with my kids this next month. My cute kidlets are chomping at the bit to start rotating the blocks! While we were busy crafting we had some delicious desserts and snacks to munch on! One of my all-time favorite fall desserts is Pumpkin Cream cheese Rolls. These cream cheese rolls are delicious and even though they might look intimidating to make they are really simple and very elegant!

Pumpkin Cream Cheese Rolls

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100% Pure Pumpkin
1 cup walnuts (optional), chopped
Filling:
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
For Cake:
Preheat oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For Filling:
Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Makes 10 servings

Note: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

I

Ashlee, The Culinary Queen