Monday, November 23, 2009

Pumpkin Milkshake

I'm in love with everything pumpkin and feel like I have to eat it all before November is done because it's such a "fall food." Who eats pumpkin pie in February?! Nobody.
I made these over the weekend and loved them. We will be making these again. Thanks to Cooking Light for this recipe.

2 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
1 cup fat-free milk
2/3 cup canned pumpkin
1/4 cup packed brown sugar
3/4 teaspoon pumpkin-pie spice
Whipped Cream, optional (we didn't use it)

Get Cookin'

Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into glasses. Top each with whipped cream and sprinkle with the additional pumpkin-pie spice, if desired.

Quick Cookies: Funfetti Cookies

Sometimes I promise homemade cookies when I don't really have time to spend two hours in the kitchen. However, there is always time to make cake mix cookies. This recipe was on the side of the cake box last year. They're simple, fast and taste like they're made from scratch. Shh! It's my dirty secret.

1 box Pillsbury Funtetti cake mix
2 eggs
1/3 c. oil

Get Cookin'

Mix ingredients in a bowl (you don't even need to get the mixer out for this!).
Preheat oven to 350 degrees. Drop onto ungreased cookie sheet and cook for 9 minutes. Take them out before they look brown. They will stay soft this way.

Update (June 25, 2010): I tried this recipe with a strawberry cake mix last night-they turned out delicious (and pink!)

Wednesday, November 11, 2009

Starbucks Outrageous Oatmeal Cookies

When Starbucks changed all pastry recipes this summer they handed out recipe cards with the new recipes on it. Working at Starbucks, I collected all the recipe cards we handed out! I finally got a chance to make the Outrageous Oatmeal Cookies that are quite popular at my store. I don't think they tasted exactly like the ones we sell, but they were a great oatmeal cookie.


1 1/2 c old-fashioned rolled oats (not quick-cooking)
1/2 c all-purpose flour
1/4 c dark raisins
1/4 c golden raisins
1/4 c dried cranberries
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 Tablespoons unsalted butter, room temp
1/2 c packed brown sugar
1/4 c granulated sugar
1 egg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 Tablespoons dark raisins (topping)
4 Tablespoons golden raisins (for topping)

Get Cookin'

Preheat oven to 350 degrees.
Blend oats, flour, raisins, cranberries, baking powder, baking soda and salt. Set aside.

Beat butter and sugars until light and fluffy, then add egg, cinnamon and vanilla. Beat until well combined.

Gradually add oat mixture; beat until combined.

Combine raisins for topping in a separate bowl and set aside.

Drop dough onto cookie sheet about 2 inches apart. Place a teaspoon of raisin topping on top of dough.

Bake until cookies are golden brown and still soft: 12-16 minutes.

Monday, November 9, 2009

Apple Chips

I eat an apple a day--not only to keep the doctor away but simply for their convenience (I'm eating one right now!). I was snooping around the internet, putting off chemistry studying, when I stumbled upon a recipe for these apple chips. YUM! These are a new, healthy way to sneak apples into your daily diet. Enjoy!

One note--the recipe only uses two apples--next time I'm doubling, maybe tripling the recipe!


2 gala or granny smith apples
2 tbsp sugar
½ tsp cinnamon
1 tbsp lemon juice

Get Cookin'

Turn the oven on its lowest setting--mine was 175 degrees. Then, fill a bowl with cold water and lemon juice.

Use a slicer to cut the apples and immediately place into cold water and lemon juice. This prevents premature browning of the apples.

Line a baking sheet with parchment paper, place the apple slices on the sheet after shaking off the excess liquid off it.

Sprinkle with cinnamon and sugar.

Place the oven for two hours, or until the apple slices are crisp.