Orange Snickerdoodles.....50/50 Cookies

Hello everyone.  Orange you glad you stopped by today?

Oh my.  That was terrible.  Let's start over.

Hello everyone.  Do you remember those 50/50 bars the ice cream trucks sold when we were kids?  You know, orange Popsicle on the outside, cream in the middle.....or was that a Creamsicle?  I don't remember.  I do remember eating like 4 of them at one sitting and completely denying to my mom that I did it.  Sorry mom. They were just so good.

They were also like that orange/vanilla ice cream you used to be able to get.  The kind that came in a block carton and looked like a checkerboard on the side.

Did you know they don't manufacture the block cardboard ice cream cartons anymore?  At least we can't get them here.  I went looking and the grocery guy told me they are all round now.

Weirdly, all this talk of 50/50 madness is reminding me of a Garfield beach towel I used to have.  It had Garfield all decked out with top hat and taps.  I thought it was extremely cool and my brother thought I was a big nerd.  I just couldn't understand why he didn't think that towel was *SO*COOL* like I did.

In weirder news, apparently my brain associates all things orange into one category.  Garfield, 50/50 bars....you know, all that stuff.  This is totally normal right?

Anyway, these cookies are like all that 50/50 stuff.  There is something so right about orange and vanilla. Wrapped up in a snickerdoodle package these sure taste good.

This recipe is adapted from BHG's snickerdoodles.

Ingredients
1/2 cup salted butter*
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1 teaspoon vanilla
1 1/2 cups all purpose flour
Zest of 1 orange (zest two if you want some extra zest to top your cookie)
2 tablespoons sugar
1 teaspoon cinnamon

How to:
Preheat oven to 375.
Beat the butter and sugar until creamy.
Add baking soda, cream of tartar and zest of 1 orange and mix well.
Beat in egg and vanilla until combined.
Add flour in parts until it is all combined.
Cover dough and chill in refrigerator for 1 hour (or freezer for 20 minutes).
Combine 2 tablespoons of sugar and cinnamon in a flat bottom bowl (or a pie pan).
Roll dough into 1 inch balls, then roll in cinnamon sugar mixture to coat.
Place on ungreased cookie sheet and bake for 10-11 minutes.
Cool on a wire rack.
Eat!!

*I know I know.  You're supposed to use unsalted butter in baking.  For the most part I agree.  But, in my humble opinion snickerdoodles need salted butter otherwise they turn out a bit bland.  So there.

Happy Day to you!
TCW

World Nutella Day!

That's right friends, today is World Nutella Day!  Yum!

You may remember awhile ago The Cyclist created these yummy Peanut Butter, Nutella and Butterscotch Chip cookies....

I know.  My photo is terrible.  But it's only because we ate them so fast!  They are a perfect way to enjoy World Nutella Day. 

So go get your Nutella on!

Disappearing Pumpkin Cookie Chews

After the great pumpkin cookie debacle of 2011, 

I knew I wanted to modify my accidental copy-cat recipe.

Hence, I bring you...

Disappearing Pumpkin Cookie Chews

When you make these, they will disappear.Even when The Cyclist your friend who says they hate coconut, complains about you putting it in cookies and "ruining" themand refuses to eat them,they will still eat them anyway.And your cookies will disappear.Like magic.
OK, moving on.I wanted to keep the same idea of the Pumpkin White Chocolate Chip Cookies,but add some extra flava (that's fancy for flavor).
I opted for my original idea of adding:Golden Raisins (although Craisins would be good, I just didn't have any)AlmondsCoconut
In the original recipe I used my own pumpkin puree,but this time opted for this goodness...

(from a can).

You'll measure out that pumpkin like so...

And if you are like me and love your Kitchen Aid Mixer,

you'll dump all the ingredients in at once...

...mix...

...then add the good stuff...

...and mix some more...

...and the final result is...

...well...

cookie dough.

Duh!

Full recipe is below.  You can also find it at Tasty Kitchen.P.S.If you are wondering why everything is in thirds, it is because my measuring cups are crappy,I'm missing some,and,I think I thought I was using a 1/2 cup until I started writing.It's OK though. The Cyclist bought me new fancy measuring cups because he loves me.♥♥♥♥
Ingredients:1 2/3 cups Flour

1 cup Pumpkin

1/2 cups White Sugar

1 cup Brown Sugar

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Cinnamon

1/2 teaspoon Cream of Tartar

3 teaspoons Pumpkin Pie Spice

pinch of Salt

1 Stick of Butter, Softened (or 1/2 cup)

1 Egg

1/3 C chopped golden raisins (packed) + 1/3 C whole golden raisins

2/3 C raw sliced almonds (un-salted)1/2 C flake coconut6oz or 1/2 bag White Chocolate Chips

How to:

Put the pumpkin, sugars and butter in your mixer and mix until blended.

Add the egg and mix until blended.

Mix all of the remaining dry ingredients in a separate bowl, then add in parts to the pumpkin/sugar/egg mixture.  Mix until blended.

Add raisins, almonds and coconut and mix until blended.

Add white chocolate chips last and mix in your mixer or stir in with a wooden spoon.

I let my dough sit in the fridge overnight, then baked all the cookies the following day.

Bake at 350 for 10-12 minutes.





**I've shared this recipe at the following sites - follow the links for more great and tasty recipe ideas.Alli N' Sons - Sweet Tooth Friday

Two Maids a Milking - Two Maids a Baking

Pumpkin Madness Day Three - The Pumpkin Cookie Caper

After making that Spicy Pumpkin Hummus and thinking it was a recipe fail,

I wanted something sweet!

So, I thought, roasted pumpkin + ??? 

Could I make a pumpkin sugar cookie?

No, I wanted more.

But chocolate chips + pumpkin.  No.

I had butterscotch chips.  No.

Ah-ha!

White chocolate chips!

Pumpkin white chocolate chip cookies with brown sugar!

YES!

I even ran to the store at 9PM to buy white chocolate chips.

And I made these....

(I was still playing with Hipstamatic so these pics are kinda scary)

And then I came to work on Monday and saw this....

http://whatsgabycooking.com/white-chocolate-pumpkin-spice-cookies/

and this...

Photograph: TK Blog

What the what?!

Was this girl peeking in my window Saturday night?

But alas, this cookie recipe was originally posted by Cassie at Bake Your Day  long before the idea entered my mind.

But seriously, look at the similarities between our recipes:

Mine/Cassie's

1 cup Flour/2-¼ cups All-purpose Flour
1/2 teaspoon Baking Powder/1 teaspoon Baking Powder
1/2 teaspoon Baking Soda/1 teaspoon Baking Soda
1/2 teaspoon Cinnamon/1 teaspoon Ground Cinnamon
3 teaspoons Pumpkin Pie Spice/2 teaspoons Pumpkin Pie Spice
pinch of Salt/½ teaspoons Salt

1/2 teaspoon Cream of Tartar1 Stick of Butter, Softened (or 1/2 cup)/½ cups Butter, Softened
1/2 cups White Sugar/1 cup Granulated Sugar
1 cup Brown Sugar/½ cups Brown Sugar

1 cup Pumpkin/1 cup Pumpkin Puree
1 egg/1 whole Egg
1 teaspoon Vanilla Extract
6oz or 1/2 bag White Chocolate Chips/1-½ cup White Chocolate Chips

Anyway, the only thing I would change in my recipe is to add a tad more flour.  The cookies were super moist, which I like, but weren't sticking quite enough.

I swear I did not see this recipe until Gaby's post on Monday!

Just ask the peeps I brought cookies to at Sunday night's Savage Sprints!

I obviously won't be posting this to Tasty Kitchen as it is just too similar.  

It is posted below, with my fix on the flour.

Additionally, it was suggested to me that these would be good with craisins...and I started thinking about that and sliced almonds....so I may be modifying this in the near future!!

Ingredients:

1 cup Pumpkin

1/2 cups White Sugar

1 cup Brown Sugar

1/2 teaspoon Cream of Tartar

1 Stick of Butter, Softened (or 1/2 cup)

1 egg

1 1/4 cups Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Cinnamon

3 teaspoons Pumpkin Pie Spice

pinch of Salt

6oz or 1/2 bag White Chocolate Chips

How to:

Put the pumpkin, sugar and butter in your mixer and mix until blended.

Add the egg and mix until blended.

Mix all of the dry ingredients in a separate bowl, then add in parts to the pumpkin/sugar/egg mixture.  Mix until blended.

Add the white chocolate chips last.

I let my dough sit in the fridge overnight and baked all the cookies the next day.

Bake at 350 for 10-12 minutes.

Enjoy!

The Cyclist's Peanut Butter, Nutella & Butterscotch Chip Cookies

For those of you who enjoyed our Facebook banter a couple of weeks ago regarding The Cyclist's sudden inspiration to break out some delicious cookies at 9pm on a weekday, here is the recipe.....



1/2 cup Butter (1 stick)
1 cup Brown Sugar
1 Egg
1 tsp Salt (or a pinch will do)
1/2 tsp Baking Soda
1 cup Flour
3/4 cup Peanut Butter
3 tbsp Nutella
1/2 bag Butterscotch Chips

I am fairly certain The Cyclist threw all of this into our Kitchen Aid mixer and turned it on.  Bake at 350 for about 8-10 minutes.  Tasty & Delicious! (I'll put a link to Tasty Kitchen for this one too).  Photos of the baking action are here.

I've shared this recipe at Alli n' Sons Sweet Tooth Friday as well.  Click the link for more tasty sweet tooth recipes!

In addition, I am hoping to have my Cyclebration stuff up this week.  I would have had it done sooner, but when your cousin has a wedding where ridiculously good beers are being served, it tends to slow your Sunday up a bit.  Thank you Mr. & Mrs. S! ;) We had a blast.

The recipe link for the Stir-Fry Salad with Salmon is now active.  Sorry, I don't think I lived up to my promise of 72 hours.

Also coming soon to a blog near you, my first travel post - Solage, anyone?  Oh lordie, I can't wait to get there.

Last but not least, I added a printer friendly button down there ↓.  I am trying to work out something where I've got recipes posted here and on Tasty Kitchen so you can either print from here or follow my link.

Have a wonderful day!

P.S.  **I've shared this recipe at the following sites - follow the links for more great and tasty recipe ideas.

Alli N' Son's - Sweet Tooth Friday
Two Maids a Milking - Two Maids a Baking
Tidy Mom - I'm Lovin' It