fantasticedibles:

Pumpkin Pie Cookies with Cinnamon and Allspice
Recipe

fantasticedibles:

Pumpkin Pie Cookies with Cinnamon and Allspice

Recipe

(Source: blueyechaos)

cait-marie:

Food .
Bring on the carbs

cait-marie:

Food .

Bring on the carbs

lizmakesyummythings:

 
S’mores Brownies! (Perfect For Fall!)

Yield: 32 brownies
Prep Time: 30 minutes | Bake Time: About 45 minutes total
For the Graham Cracker Crust:3 cups graham cracker crumbs¼ cup granulated sugar¼ teaspoon salt¾ cup unsalted butter, melted
For the Brownies:Chewy Brownies recipe1 bag mini marshmallowsAdditional graham crackers, broken into pieces
1. Preheat oven to 350 degrees F. Butter a 9×13-inch baking pan. Line the pan with foil, leaving some overhang, and then butter the foil; set aside.
2. Combine the graham cracker crumbs, sugar and salt, mixing well. Add the melted butter and, using a fork, toss until the entire mixture is moist. Dump the graham cracker mixture into the prepared baking pan, pressing it into an even layer. Bake for about 15 minutes, or until golden brown.
3. Meanwhile, prepare your brownie recipe. Pour the brownie batter over the cooked graham cracker crust, spreading it into an even layer. Bake the brownies according to the directions.
4. As soon as the brownies come out of the oven, switch the oven to broil. Pour the bag of mini marshmallows onto the brownies, covering it in an even layer. Pop the pan back in the oven for a few minutes. Keep a close eye on them – you want them to start to char so you get that s’mores flavor, but don’t want to completely burn them.
5. As soon as the pan comes out of the oven, top the marshmallow layer with the pieces of graham cracker, pressing down slightly so that the pieces of graham cracker get nestled into the marshmallow.
6. Cool completely and then cut into squares. Store at room temperature in an airtight container.

lizmakesyummythings:

S’mores Brownies! (Perfect For Fall!)

Yield: 32 brownies

Prep Time: 30 minutes | Bake Time: About 45 minutes total

For the Graham Cracker Crust:
3 cups graham cracker crumbs
¼ cup granulated sugar
¼ teaspoon salt
¾ cup unsalted butter, melted

For the Brownies:
Chewy Brownies recipe
1 bag mini marshmallows
Additional graham crackers, broken into pieces

1. Preheat oven to 350 degrees F. Butter a 9×13-inch baking pan. Line the pan with foil, leaving some overhang, and then butter the foil; set aside.

2. Combine the graham cracker crumbs, sugar and salt, mixing well. Add the melted butter and, using a fork, toss until the entire mixture is moist. Dump the graham cracker mixture into the prepared baking pan, pressing it into an even layer. Bake for about 15 minutes, or until golden brown.

3. Meanwhile, prepare your brownie recipe. Pour the brownie batter over the cooked graham cracker crust, spreading it into an even layer. Bake the brownies according to the directions.

4. As soon as the brownies come out of the oven, switch the oven to broil. Pour the bag of mini marshmallows onto the brownies, covering it in an even layer. Pop the pan back in the oven for a few minutes. Keep a close eye on them – you want them to start to char so you get that s’mores flavor, but don’t want to completely burn them.

5. As soon as the pan comes out of the oven, top the marshmallow layer with the pieces of graham cracker, pressing down slightly so that the pieces of graham cracker get nestled into the marshmallow.

6. Cool completely and then cut into squares. Store at room temperature in an airtight container.

(Source: )

kittensnacks:

Neopolitan Melting Moments. &recipe here.

kittensnacks:

Neopolitan Melting Moments. &recipe here.

ravenloonatic:

I wish I had made these cookies.
Yummy lookin’ huh?

ravenloonatic:

I wish I had made these cookies.

Yummy lookin’ huh?

(via ravenloonatic-deactivated201205)

russellhammond:

Pumpkin chocolate chip cookies (Taken with instagram)
Ingredients
1 stick unsalted butter, softened 
1/2 cup white sugar 
1/2 cup light brown sugar 
1 large egg 
1/2 teaspoon vanilla extract 
1/2 cup canned pumpkin puree 
1 and 1/2 cups all-purpose flour (I used one cup whole wheat flour, 1/2 cup all-purpose) 
1 teaspoon baking soda 
1/4 teaspoon salt 
1/2 teaspoon ground cinnamon 
1/4 teaspoon ground ginger 
1/4 teaspoon ground nutmeg 
1 cup dark chocolate chips
Nonstick cooking spray or parchment paper
Directions
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and  brown sugars, a little at a time, until the mixture is light and fluffy.  Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin  puree. In a large bowl, whisk together the flour, baking soda, salt,  cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into  the batter in thirds. Stir in the chips. Scoop the cookie dough by  heaping tablespoons onto the prepared cookie sheets and bake for 15 to  20 minutes, or until the cookies are browned around the edges. Remove  the cookie sheets from the oven and let them rest for 2 minutes. Take  the cookies off with a spatula and cool them on wire racks. Hello, deliciousness.

russellhammond:

Pumpkin chocolate chip cookies (Taken with instagram)

Ingredients

  • 1 stick unsalted butter, softened
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup canned pumpkin puree
  • 1 and 1/2 cups all-purpose flour (I used one cup whole wheat flour, 1/2 cup all-purpose)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup dark chocolate chips
  • Nonstick cooking spray or parchment paper

Directions

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks. Hello, deliciousness.

recipesreipcipcpes:

 
Mint Chocolate Chip Cookies Recipe
 
INGREDIENTS:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix1/2 cup butter or margarine, softened1/4 to 1/2 teaspoon mint extract6 to 8 drops green food color1 egg1 cup creme de menthe baking chips1 cup semisweet chocolate chunks
DIRECTIONS:
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
 

recipesreipcipcpes:

Mint Chocolate Chip Cookies Recipe

INGREDIENTS:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

DIRECTIONS:

1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

 

(Source: , via )

shesbee:

Made these Oreo Stuffed Chocolate Chip Cookies the other day. Once you get to middle its like an explosion of pure sweetness. You will definitely need a cup of milk for these!
Recipe from Picky Palete.

shesbee:

Made these Oreo Stuffed Chocolate Chip Cookies the other day. Once you get to middle its like an explosion of pure sweetness. You will definitely need a cup of milk for these!

Recipe from Picky Palete.

(via goodbyenonexistent-deactivated2)

thecakebar:

S’mores stuffed chocolate chip cookies!

thecakebar:

S’mores stuffed chocolate chip cookies!