Brown Buttered Sugar Cookies!

Autumn weather is finding its way to Texas, mornings are growing crisp, and leaves are slowly changing to a rich golden hue.😍🍁 It’s truly the most wonderful time of the year! Brown Buttered Sugar Cookies are an Autumn favorite for me. A slightly spiced soft Sugar cookie topped with brown buttered frosting and a sprinkle of cinnamon sugar will do a happy dance on your taste buds! This recipe is a MUST TRY. ♥️ So, grab an apron and enjoy a little festive fun in the kitchen!

Yields: about 20 delicious cookies 🙂

Ingredients

  • 3sticks(1 1/2 cups) unsalted butter, softened
  • 1 1/4cupsgranulated sugar
  • 1tbs pure vanilla extract
  • 2eggs, at room temperature
  • 4 1/2cupsall-purpose flour
  • 1tspbaking soda
  • 1tspcinnamon
  • 1/4tsp nutmeg
  • 1/2tspsalt

Browned Butter Frosting

  • 1stick (1/2 cup)salted butter
  • 2cupsconfectioners/powder sugar
  • 1teaspoonpure vanilla extract
  • 1/4teaspooncinnamon
  • cinnamon sugar, for sprinkling

Instructions

  1.  In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, nutmeg, and salt, beating until combined and the dough forms a ball.
  2.  Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you are using enough flour or your dough will stick. Cut out the cookies into your desired shapes. Carefully transfer the cookies to a parchment-lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until very firm, about 15-20 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.
  3.  Preheat oven to 350 degrees. Bake the cookies on the middle rack of the oven for 8-12 minutes (for soft cookies) or until just lightly golden brown. Do not overbake. Cool on the baking sheet for five minutes and then transfer to a wire cooling rack to cool completely.
  4.  To make the frosting. Add the butter to a medium pot. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool for 5 minutes. Whisk in the powdered sugar, 2 tablespoons water, the vanilla, and cinnamon until smooth, adding 1 tablespoon of water to thin the frosting as needed. If the frosting gets too thin, just add a little more sugar and if it gets too thick, add a splash of water. The frosting should be thin enough to drizzle, but thick enough to hold its shape.
  5.  Frost each cooled cookie. If making pumpkins, I used melted chocolate to draw on the pumpkin “leaves”. Sprinkle lightly with cinnamon sugar. Keep cookies covered in an airtight container for up to 4 days.
  6. Grab a cookie along with a warm mug of cider and enjoy!

The original recipe was found on: halfbakedharvest.com

“He maketh peace in thy borders, and filleth thee with the finest of the wheat.” Psalm 147:14

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Pumpkin Crumb Muffins with Maple Glaze!!

Y’all, it’s pumpkin season!! ♥ And it’s time for me to share a Pumpkin Crumb Muffin recipe I foudn with y’all. talk about an sweet bit of crumbly mapley autumn goodness!! So, without further ado… Pumpkin Crumb Muffins with Maple Glaze!!

Original recipe found on sallysbakingaddiction.com (a few personal modifications have been added!)

yields: 15 muffins

Ingredients:

  • 1 and 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice1
  • 3/4 tsp salt
  • 1/2 cup butter (softened)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 1 can (1 1/2 cups) canned pumpkin puree
  • 2 large eggs
  • 1/4 cup milk(or eggnog 😉 )
  • 1/2 TBS vanilla extract

Crumb Topping

  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed light or dark brown sugar
  • 1 tsp pumpkin pie spice1
  • 6 TBS butter (melted)

Maple Glaze

  • 1 and 1/2 cups  confectioners’ sugar
  • 2 TBS pure maple syrup
  • 2 Tbs milk

Directions:

  1. Preheat oven to 425°F and line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
  2. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
  3. Spoon the batter into liners, filling them almost full.
  4. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
  5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. *For mini muffins, bake for 11-13 minutes at 350°F (177°C) or until a toothpick inserted in the center comes out clean.
  6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm.
  7. ENJOY!!! 🙂

SP || 10.6.18-3 SP || 10.8.18-0339 SP || Pumpkin Muffins

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Chocolate Chai!

This Chocolate Chai Recipe is one I have been dreaming up in my head for over a year and I finally took an afternoon to give it a try. Yes, I know! A year is way too long!! Spicy Chai Tea paired with dark chocolate and creamy warm milk is just what the cold February days call for. Try a mug and let me know how you like it!! 🙂

Serving: 1 delightfully delicious mug

Ingredients:

  • 1 cup Milk(I prefer using whole milk for this recipe!)
  • 1 Chocolate Chai or Regular Chai Tea Bag
  • 1 tbs Coconut Sugar or Preferred Sweetener!
  • 1 oz Dark Chocolate (coarsely chopped)
  • 1/4 tsp Cinnamon
  • 1/8 tsp ground Clove
  • 1/8 tsp ground Nutmeg
  • Dash Vanilla Extract

Directions:

  1. Bring milk to slight simmer on medium low heat. Turn off heat and allow tea bag to steep for 3-5 minutes. Remove Tea Bag!
  2. Return to medium-low heat and add the Chocolate, Cinnamon, Cloves, and Nutmeg. Whisk until chocolate is melted and spices thoroughly blended and drink is hot. Add Vanilla and whisk slightly!
  3. Pour into your favorite mug and thoroughly enjoy!!

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GGB Chocolate Chai-2

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Holiday Hot Cocoa!

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Tis’ the season for all things snowflakes,  gingerbread men, and Hot Cocoa! 😉 After trying a million and one hot chocolate recipes and not finding one that hit that chocolatey goodness spot, I created my own recipe. So, today I am sharing my top secret Holiday Hot Cocoa recipe with y’all! It has been dubbed ” Christmas in a cup” by a sister and it a perfect Hot Cocoa fit for you! ♥

Serves 2 large mugs!

Ingredients

  • 2 cups milk (I use whole milk!!)
  • 2 tbs heavy cream
  • 2 tbs sugar(I used raw but you can use regular white or even pure maple syrup!)
  • 1/3 cup semi-sweet or dark chocolate  chips
  • 1/3 cup cocoa powder
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla extract
  • Dash salt
  • Dash  or two 😉 of nutmeg

Directions

  1.  in heavy sauce pan, whisk together 1/2 cup milk with raw sugar, cocoa powder, chocolate chips, cinnamon, nutmeg, and salt over medium high heat until chocolate chips and cocoa are dissolved. Whisk continually during this step!
  2. Slowly whisk in remaining milk and heavy cream. Reduce heat to medium-low and stir frequently until hot. Add vanilla and whisk for 30 second!
  3. Pour into your favorite mug and ENJOY!!

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Home-made Pumpkin Spice Latte!!

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Y’all, once September hits, it’s officially “PUMPKIN EVERYTHING” season! 😉 Yes, it’s still hot in South Texas but the show must go on. So, if you are feeling the need for a Pumpkin Spice Latte, I have concocted a keeper of a recipe! 🙂 I LOVE adding brown sugar to coffee drinks and DON’T forget the whipped cream + caramel drizzle. Grab your favorite mug and give this recipe a try!

1 delightfully delicious Pumpkin Spice Latte

ingredients

  • 1/2 cup espresso or strong brewed coffee
  • 1tbs brown sugar
  • 1 tbs caramel sauce
  • dash salt
  • dash vanilla
  • 1/2 cup milk
  • 2 tbs pumpkin puree(canned pumpkin pie filling)
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • whipped cream

Directions:

  1. Dissolve brown sugar, 1 tbs caramel, salt, and vanilla in hot coffee.
  2. Steam Milk, Pumpkin Puree, pumpkin pie spice, cinnamon, and nutmeg. Steam or heat on stove top, whisking as you warm!
  3. Top coffee with pumpkin milk, top with lots of whipped cream and a generous caramel drizzle!
  4. ENJOY!

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Schwarma… It’s whats for dinner!

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Schwarma! A funny name for a  Savory wrap made by Middle Eastern street vendors. I found this recipe several years ago and after adding my own all-American touch to this dish(Ranch dressing ;), it became a smashing dinner hit! Super quick and simple. Choose between chicken, steak, or Lamb depending on which is preferred! I choose to make my own flatbread but if you want to speed up the dinner prep, grab a package of premade flatbread at your local grocery story!

  • 1 1/2 lb cooked Chicken, steak, or Lamb seasoned to taste! (I use lots of garlic, rosemary, paprika, salt, & pepper!)
  • 8 (6-inch) Flat/pita breads, warmed
  • 1/2 cup plain yogurt
  • 1 onion, thinly diced
  • 1 large tomato, diced
  • 1 cucumber, thinly diced
  • Ranch!!

Directions

To assemble the schwarma, Thinly shave/slice meat, spread each flat bread with a tablespoon of plain yogurt, and layer with onion, tomato, and cucumber. Pile on the meat, and dress with Ranch dressing. Repeat with remaining flat bread and ENJOY!!

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Cherry Pie Crumb Bars

GGB Cherry Bars

This recipe was created and baked by my fantastic baker sister, Micah! I can’t tell you all how delicious these bars are!! All the Cherry pie flavor you crave in the form of an easy, buttery crumb topped cookie bar! Just right for summer picnics and parties and last minute company too! You are sure to favorite this cherry sweet, Summertime dessert!
Yield:16 servings
Adapted from Caramel Buttery Crumb Bars from averiecooks.com

  • 2 cups butter (4sticks) softened
  • 1 ½ cups powdered sugar
  • 1 cup granulated sugar
  • 2 TBS Vanilla
  • 4 cups flour
  • 21ounce can Cherry Pie filling (you may also use Blueberry or Apple Pie filling as well!)Directions:
    1) Preheat oven to 325 degrees. Grease one 9X13 inch pan with butter. Set aside.
    2) Combine Butter and sugars. Add Vanilla. Mix in Flour just until combined.
    3) Press 1/3 of mixture into 9X13 pan to create bottom crust. Set aside remaining dough in refrigerator. Bake crust for 20 minutes.
    4) Remove crust from oven. Spread pie filling over crust. Remove remaining dough from fridge and Sprinkle all over the top to create a buttery crumb topping.
    5) Bake for 40 minutes, or until golden brown.
    6) Drizzle Nutella over the top and/or glaze if desired or dust with powdered sugar. Serve with ice cream and a cherry on top!
    7) Enjoy!

GGB CHERRY BARS 1

GGB Cherry Bars 2

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Italian Stuffed Bell Peppers!

SP || STUFFED BELL PEPPERS-3

Yes, it’s true! I usually stick with blogging the 3 main food groups… cupcakes, cookies, and coffee but occasionally I dive into a savory dish! 😉 When my brother brought in 1 dozen brilliant bell peppers from his garden one afternoon, I needed to find a dish that would accommodate them! Instantly Stuffed Bell Peppers was suggested but I really am not a huge fan of Mexican food. So I improvised and created Italian Stuffed Bell Peppers!! A Bell Pepper halved, layered with a basil garlic cream cheese, savory beef, Parmesan, marinara, and lots of mozzarella!!

Serves 6-8

  • 6 bell peppers cut in half and seeded
  • 1 8oz cream cheese (softened)
  • 1 tbs pureed garlic( or 1/2 tbs garlic powder!)
  • 1 tbs dried basil
  • 1 pound ground beef or sausage
  • 2 tbs Italian herbs (I mixed up my own using Basil, Parsley, Oregano, Garlic, and pepper)
  • 1 tsp salt
  • 1/2 cup Parmesan
  • 3 cups marinara(I use my quick marinara recipe found here)
  • 2-3 cups shredded mozzarella

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Lightly coat 9×13 pyrex with olive oil or cooking spray! Place bell peppers in dish.
  2. Brown meat with Italian seasoning and 1 tsp salt. Meanwhile, cream together cream cheese, pureed garlic, and 1 tbs basil! Evenly divide and spreed cream cheese mixture on the bottom of halved bell peppers. Next equally divide cooked meat, top with Parmesan, marinara, and mozzarella between bell peppers.
  3. Cover and bake for 30 minutes! Uncover and continue to bake until cheese is bubbly and brown!
  4. Enjoy!!!

SP || STUFFED BELL PEPPERS-1 SP || STUFFED BELL PEPPERS-2 SP || STUFFED BELL PEPPERS-3

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It’s a Tomato Pie!

SP || TOMATO PIE-4
Y’all, it’s Tomato season here in Texas! With the rain we had in May, my expectation of a grand tomato harvest heightened. My brother diligently tended the garden and I paced the floor! 😉 For nearly 11 months I have been waiting for our tomato harvest…. Why? So I can make another Tomato Pie! 🙂 This pie was made when we experienced an overabundance of Tomatoes last year. I made it for dinner expecting to hate it but it was unexpected love at first bight for everyone in the house! So, if you find yourself with a few freshly grown tomatoes, BAKE THIS PIE!
Serves 8
  • 4 tomatoes, thinly sliced
  • 2 TBS Dried Basil
  • 1 1/2 tsp Garlic Powder
  • 1/2 cup chopped yellow onion
  • 1 (9-inch)  pie crust(I made my own using this recipe)
  • 1 cup grated mozzarella
  • 1 cup grated cheddar
  • 1 cup mayonnaise

Salt and pepper

  • Preheat oven to 350 degrees F.
  • Layer the tomato slices, basil, 1 tsp garlic powder, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses, 1/2 tsp garlic, and mayonnaise together. Spread mixture on top of the tomatoes!
  • Bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

SP || TOMATO PIE-1

SP || TOMATO PIE-2

SP || TOMATO PIE-3 SP || TOMATO PIE-4

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Mochaccino Cupcakes!

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Life has been busy… but never too busy for cupcakes! Mochaccino Cupcakes were our Sunday Dessert here! Combining a few of my favorite flavors, this recipe definitely satisfied my cupcake crazing. 😉 A delicious chocolate cupcakes topped with Caramel Latte icing and finished with Mini Chocolate chips for a sweet garnish! ♥ I hope you enjoy!

Yields 24 cupcakes

Cake

  • 1 1/2 cups butter, softened
  • 3 cups white sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

Icing

Frosting

  • 1 stick butter(softened)
  • 4 oz cream cheese (softened)
  • 1/2 cup caramel
  • 2 tsp instant coffee
  • 1 TBS vanilla extract
  • 4-5 cups powder sugar
  • Mini chocolate chips (optional)

Directions

  1. Preheat oven to 350 degrees F. Line muffin cups with liners. Mix together the flour, cocoa, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
  3. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes.
  4. While cooling, prepare frosting!
  5. Dissolve instant coffee in the vanilla. Beat butter and cream cheese until combined. Add Caramel and powder sugar along with instant coffee & vanilla. Whip until fluffy, adding more powder sugar to achieve desired consistency!
  6. Once cupcakes are cooled, generously ice and sprinkle with mini chocolate chips.
  7. ENJOY!!

mochaccino Cupcakes 1 || GOG

“O taste and see that the Lord is good: blessed is the man that trusteth in him.
 O fear the Lord, ye his saints: for there is no want to them that fear him.”
Psalm 34:8-9

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