Pumpkin Chocolate Roll-Out Sugar Cookies

Have you ever tried the infamous LilaLoa chocolate sugar cookie?  Ok, if you have then you know and if you haven’t, stop and go make them.  I’ll wait (foot tapping)…

Huh? huh?  awesome right!  Possibly the best cookie ever.  But it’s that time of the year where there is pumpkin in everything and so I thought, what the heck, let’s see if I can “pumpkinize” this cookie.

Now first I emailed Georganne to see if she would be ok with me doing this and of course she said yes, because she’s awesome!  I did tell her that if it went well she would get all the kudos and if it didn’t we would never speak of it again.  So since I’m telling you all about it, guess which way it went?

AWESOME!

It wasn’t a hard translation, I just took one 1/2 cup of butter out and inserted 1/2 cup of pumpkin puree.  Simple and wonderful.

The cookies are a little more “cakey” with a very rich flavour.  I honestly think that pumpkin really enhances chocolate, plus the slightly lower calories and fat content doesn’t hurt either.  It honestly isn’t much but it makes me feel better when I eat like 10 of them.

For the original recipe you can find it here.  You can spend some time looking around too, lots of fun stuff to see at Georganne’s Lilaloa.

Now with this awesome recipe, I made my good friend some birthday cookies.

Thanks for looking!

Pumpkin Spice Cut-Out Sugar Cookies

Now I’ve made a pumpkin spice sugar cookie before, but they were drop cookies and didn’t hold their shape.  These hold their shape and the taste is divine.  It wasn’t rocket science either.  I just took my basic sugar cookie recipe and added a teaspoon and half of pumpkie pie spice instead of vanilla and voila, the perfect balance of sugar and spice!

So as you can see I didn’t reach much on this but when a recipe is right in your face you just have to go for it!

Pumpkin Spice Sugar Cookies:

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 1/2 teaspoon pumpkin spice blend
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions:

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and spice. Stir in the flour, baking powder, and salt. Cover, and chill dough for until cool!
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

I can’t begin to tell you how yummy these are and I didn’t even ice them.  Divine they would be!  I mean you know I can decorate a cookie and more will come in the next couple weeks but I thought just a plain and simple recipe would satiate you all for now :)  These would be perfect with a cup of tea, an after dinner snack or a little something special in your loved ones lunch bag!

I hope you enjoy them, it took every fiber of my being to not eat the 12 I made the first go around.

Thanks for looking!

Happy Memorial Day

You know it’s weird.  Not that Memorial day is in any way weird but to be celebrating it is.  I don’t remember what we did last year, probably the same thing we’ll do this year.  Sit on the back deck, have a bbq and drink a few beers with friends.  You see, I’ve celebrated Victoria Day for 40 years, which was also to sit on the back deck, if it was warm enough, and pretty much do the same things. We use to always throw a big start to summer party at our place.  There was of course always dessert but nothing like making fancy cookies. 

This year seems different.  I mean we’ve been here in Cary, NC for about a year and half and finally it’s starting to feel a little like home.  The girls have made some friends and I’m glad to say so have I.  It will never truly be home, that’s southern/eastern Ontario, but at least I don’t feel as secluded as I did when we moved down here.  We have some awesome neighbours, I play tennis at least once a week with a group of wack-a-doodle people that I just love and what I started in this blog, to keep myself from truly wanting to be put in a rubber room, has become so much more than I could ever have imagined. 

Trilogy Edibles started as a coping mechanism. Rob was working and travelling and I was stuck in a two bedroom apartment that was so small that I needed an outlet.  I had posted stuff on it before but it was really for those who weren’t close so they could see my creations.  It’s grown into itself, matured as it were.  Many of you visit on a daily basis and some of you are new.  That is so awesome.  And through it all I’ve met some of the most amazing people.  Now it’s all via the web and maybe someday I’ll get to meet them, but this community of women (and a couple good men) have made this journey a fantastic adventure.

So why am I being all nostalgic and sappy?  Not sure.  I always get a little homesick around the holidays and since Victoria Day just passed and I didn’t sink it to my usual stupor, I feel the need to express my appreciation.   I credit all the wonderful people I’ve met this past year and my friends and family from home who have been so amazingly supportive.  So Thank You!

I know you’re shocked, I made some cookies!

And some flowers.

Have an awesome memorial day!

Thanks for looking!

Oatmeal Raisin Roll-Out Cookies

I have a confession to make, or maybe you already know.

I HATE RAISINS

It’s funny because I’m always taunted by my friends that I hate them but when I asked a few of my Facebook cookie friends I wasn’t alone.  YIPEE!

So why I on earth would I make oatmeal raisin roll-out cookies???? Well a friend asked me if I would make oatmeal raisin cookies for her mother for mother’s day, but decorate them too.  I had to tell her that they don’t exactly do great for cut outs.  Then an idea popped into my head, what about a roll-out version?  My friend Diane from Created by Diane had recently posted her oatmeal roll-outs and I asked her if they would work with raisins and would it be ok if I gave them a whirl.  She said yes, so I gave them that whirl.

There were a few challenges.  I had to touch them, so gross.  Then I had to chop them up, I might have gagged a little bit.  It’s not the smell or the flavour that I’m so against, it’s the texture.  I’m sorry if I gross you all out but it’s kind of like squishing up bugs.  There I said it!  When I was a wee girl, my family and I were at the Canadian National Exhibition (CNE) in Toronto and as a treat my parents bought us cotton candy.  I was so excited, I took a big bite and not paying attention bit down on a bumble bee.  One chew, two chew, Spit, Scream, Cry!  So I know of where I speak when I say they have the texture of bugs.

Several years later I still can’t eat them.  And it’s not just raisins, it’s anything dried.  Cranberry, plum etc.  ick!  I did, however, eat them when the girls were really little and learning about food.  Yes, I ate a raisin so my kids wouldn’t get my issues.  I usually bit once and swallowed so fast there was no actual biting into the raisin.  It’s amazing what we do for our kids.  Now that they are older and are determining which foods they like without prejudice from us parents, I no longer have to fake it.  Thank god!

So back to the cookies.  These were a huge hit in the family.  Everyone else is a lover of raisins.  Which is why you’ll have to take their words for it, other than mine.  The cookies smell fabulous and the batter pre-raisin was very tasty but once they went in I had to defer to their reviews.  Abby and Rowan kept asking to have another and Rob told me these were his favourite so far.  So there you go!

The batter once made was sticky, so I put it into the fridge for a couple hours and then rolled them out.  I used a bit more flour on the board to prevent sticking and moved it around after each roll.  On these cookies I only used a scalloped circle cutter, but the ridges stayed after baking, so it’s safe to assume they will take any shape.

My plan is to make up a few with icing and give them to my friend for her mom, better late than never :)

Recipe: as adapted by Created by Diane (really I just added raisins, Diane did all the leg-work!)

• 1 cup butter
• 1 cup brown sugar
• 1 egg
• 1 1/2 flour
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• 1 1/2 cups Quaker Oats (if they are larger oats, cut up with knife)
• 1 cup finely chopped raisins

Instructions

1. Beat butter and sugar.
2. Add in the egg and mix thoroughly.
3. Add flour, vanilla, cinnamon, baking powder and oats to mixture.
4. Mix well and raisins, mix until combined.
5. Chill dough for at least an hour as it’s quite sticky
6. Roll out dough on well floured surface with floured rolling pin.
7. Cut with floured cookie cutter.
8. Bake at 350 degrees.
9. For 7-9 minutes until just golden.
10. Enjoy!

So hopefully my story hasn’t ruined raisins for you because, according to my family, these are awesome!

Thanks again Diane for allowing me to alter your fabulous recipe and thank you all for looking!