Snickerdoodles

Baking for other people is one of my favorite things to do. I am pretty sure people on the receiving end don't mind. After starting a new job last week, I got excited that I finally had fellow co-workers who would enjoy my treats. So tonight, I decided to try out Snickerdoodles. We'll find out tomorrow at work if they are a hit or not. They sure look good!

Snickerdoodles
1/2 cup butter (softened)
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 tsp vanilla
2 3/4 cups all-purpose flour
2 tsp cream of tarter
1 tsp baking soda
1/4 tsp salt
2 tblsp white sugar
2 tblsp cinnamon



Preheat oven 400-degrees

Cream together butter, shortening, 1 1/2 cups sugar, eggs and vanilla.
Blend in flour, cream of tarter, soda and salt.



Shape dough into round balls.



Mix 2 tblsp sugar and cinnamon.
Roll balls of dough in mixture.



Place on greased cookie sheet 2-inches apart.
Bake 8-10 minutes.



Remove immediately from cookie sheets.



ENJOY!

Pumpkin Whoopie Pies

After finding this recipe, I wondered if I could actually I could pull off making something this difficult. Too my surprise, it ended up being rather simple! I have always had problems with my cookies being too flat and falling apart when I tried to get them off the pan. So, I figured with this type of recipe, that would be the same result. That was not the case at all! These super moist cakes turned out great and the icing is just the right touch of sweetness. This is definitely a new must-have in my home during the fall season!

Pumpkin Whoopie Pies

1 Can (15 oz) Pumpkin

2 Cups Brown Sugar

1 Cup Vegetable Oil

2 Eggs

1 Tsp. Vanilla

3 Cups All-Purpose Flour

1 1/2 Tsp. Cinnamon

1 1/2 Tsp. Ginger

1 Tsp. Baking Soda

1 Tsp. Baking Powder

1/2 Tsp. Salt

1/2 Tsp. Ground Gloves

Filling:

1/2 Cup Vegetable Shortening

2 Cup Powder Sugar

1 Tsp. Vanilla

2 Egg Whites

Preheat your oven at 350-degrees

Beat pumpkin, brown sugar, oil, eggs and vanilla until smooth.

In another mixing bowl, mix dry ingredients.

Add to pumpkin mixture and beat until smooth.

Spoon tablespoon-sized dollops onto greased cookie sheet.



Bake 10-12 minutes



Meanwhile, mix ingredients for filling until peaks form.




Remove pies from oven. Let cool for a couple of minutes before removing from pan.

After cooling for about 5 mintues, spread a dollop of icing in between two pies.




Keep refrigerated and ENJOY!!

Welcome to my Kitchen!

After being married for a year, I have learned just how much I love being in the kitchen. Being away from my mom and other family, I have learned how to teach myself different methods of how to cook. I can't tell you how many times I have had to pick up the phone and call my mom just to ask if I was doing something correctly.

Now that I feel like I am becoming an experienced cook, I thought I would share my experiences with others. I hope that you enjoy learning with me. And I hope that you can use some of my recipes and techniques in your own kitchen! I also value your feedback and advice. Please feel free to comment or add your own opinions to my blogs!

Enjoy!