Gingerbread Cookie Butter Oatmeal Cookies

These might be my new favorite cookie! They remind me a little bit of Mom's Oatmeal Coconut Crispies, but the flavor is slightly more complex with the cookie butter and ginger. Adapted from here.

Gingerbread Cookie Butter Oatmeal Cookies

Makes about 6 dozen cookies

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1 c. unsalted butter, softened

14 oz. jar Trader Joe's Cookie Butter

3/4 c. granulated sugar

3/4 c. light brown sugar, packed

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1/2 tsp. ground ginger

1/4 c. molasses

1 tsp. vanilla extract

2 large eggs

2 c. flour

2 c. oats

Preheat the oven to 350F. Line baking sheets with silpats or parchment paper.

In the bowl of a stand mixer, cream together the butter, cookie butter, sugars, baking soda, baking powder, salt, and ginger, until creamy and fluffy (about 1-2 min). Scrape down the sides of the bowl as needed.

Add the molasses, vanilla, and eggs, and mix until well combined (about 1-2 min). Scrape down the bowl.

Add the flour and oats, and mix until just evenly combined.

Scoop the dough into balls with a medium cookie scoop, and place a few inches apart on the baking sheets (about 1 dozen per sheet). Bake for 10-12 min until set around the edges with a few cracks on top, but still soft in the middle. Let the cookies rest for a few minutes on the sheet.

Move the cookies to a cooling rack. The cookies will stay soft for a couple of days stored well-covered at room temperature, and freeze well for several months.

Brownie Pudding Delight

I made this delicious dessert for Brian's birthday this year, and we all loved it! I froze it initially, but it was nearly impossible to cut without a countertop thaw for about 30 minutes. Next time, I'll probably just keep it in the fridge. I also skipped the chocolate drizzle and chocolate bar shavings on top, and opted for Heath candy bits instead. Adapted from here. 

Brownie Pudding Delight

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1 brownie mix (for a 9×13 pan)
Brownie mix ingredients (oil, water, eggs)
8 oz. cream cheese (1 package, softened - light cream cheese okay)
1 c. powdered sugar
16 oz. Cool-Whip frozen whipped topping (8 oz. containers - 2)
3 oz. instant chocolate pudding mix (1 package)
3 oz. instant vanilla pudding mix (1 package)
3.5 c. milk
Hot fudge or chocolate syrup (optional)
1 plain chocolate candy bar (like a Hershey's bar) or candy bits (Heath)

Mix brownie mix according to directions, and bake in a 9×13 inch greased and floured pan.
Mix cream cheese, powdered sugar and 1 container whipped topping. Spread mixture on top of the cooled brownies.
Blend puddings and milk together and carefully spread on top of the cream cheese mixture.
Top with second container of whipped topping.
Put chocolate shavings and chocolate syrup on top (or candy bits).
Refrigerate until ready to serve (or freeze it).

Kinda Fancy Oatmeal Cookies

I made 2 batches of these oatmeal cookies last Friday, and they're still chewy 3 days later! I really like them plain, Brian, of course, prefers them with chocolate chips. The flaked sea salt on top was a really nice, kinda fancy touch, to counteract the sweetness of the cookies. (Adapted from here.)

Kinda Fancy Oatmeal Cookies

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PREP TIME:  15 min.

COOK TIME:  up to 12 min.
YIELD:  2.5 dozen

1.5 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. sea salt
1 c. unsalted butter, at room temperature
1 c. packed brown sugar
0.5 c. granulated sugar
1 large egg
1 large egg yolk
1 Tbsp. pure vanilla extract
3 c. old fashioned oats
Flaked sea salt, for sprinkling on cookies

Preheat oven to 350°F.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Beat with the paddle attachment until creamy and smooth, scraping down the sides with a spatula if necessary, for 1-2 minutes.
Add in the egg, egg yolk, and vanilla extract and beat until combined and smooth.
With the mixer off, add all of the dry ingredients. Turn the mixer on low and mix until just combined. Be sure to not overmix, or the cookies will turn out dense. Stir in the oats.
Line large baking sheets with a Silpat or parchment paper. Scoop the cookie dough into round balls, about 2 Tbsp. per ball. Place on the lined baking sheets, about 2” apart.
Bake for 10-12 min. or until the edges of the cookies are golden brown but the centers are still light golden and soft. Remove from the oven and sprinkle the cookies with flaked sea salt. Cool on the baking sheet for 5 min., then transfer cookies to a wire rack.

Optional Mix-Ins:    (Add up to 1.5-2 c. of the following ingredients)   chocolate chips, butterscotch chips, white chocolate chips, chocolate chunks, chopped nuts, raisins or dried cranberries, M&M’s, flaked coconut, chopped toffee

Strawberry Pecan Pretzel Salad

This salad was served at Emily's baby shower and then I made it for Christmas Day. Pretty dang tasty! (Adapted from here.)

Strawberry Pecan Pretzel Salad

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1 c. broken pretzels (minis broken into 4 parts)

1/2 c. chopped pecans

3/4 c. brown sugar

3/4 c. butter, melted

3 c. diced strawberries (1.5 lbs)

8 oz. cream cheese (1 block)

1/2 c. granulated sugar

1 tsp. vanilla

3 c. Cool Whip (8 oz. tub)

Mix together pretzels, pecans, brown sugar, and melted butter.

Spread on a large, rimmed baking sheet, and bake at 400°F for 7-8 minutes.

Allow the mixture to completely cool, and break into small pieces.

(The prepped strawberries and this sugared mix can be stored overnight.)

Beat together softened cream cheese, granulated sugar, and vanilla. Fold in the Cool Whip.

Stir the strawberries and sugared mix into the fresh cream cheese mixture.

Serve immediately.

(Salad will get watery over time, so don't plan on leftovers.)

Chewy M&M Cookies

M&Ms have always been one of Connor's favorite candies! These easy cookies, adapted from here, did not disappoint!

Chewy M&M Cookies

1 c. sugar

1 c. brown sugar
1/2 c. butter, softened
1/2 c. oil
2 eggs
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
3 c. flour
M&M's chopped and whole, separated

Cream together sugars, butter and oil.
Add eggs and beat until fluffy.
Add dry ingredients as well as vanilla.
Mix in chopped M&Ms (however many you want).
Place in balls on greased pan, insert 3-5 M&Ms on top.
Bake at 350°F for 7-8 minutes.

Carrot Cake Muffins

When you have 2 pounds of baby carrots in your fridge that you're not going to get to before they go bad, you make delicious Carrot Cake Muffins! (Adapted from here.)

Carrot Cake Muffins

1 1/2 c. flour

1 c. sugar
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. vegetable oil
1/3 c. brown sugar
2 large eggs
2 tsp. vanilla extract
2 c. finely, freshly grated carrots

Eggs should be at room temperature, so pull them out of the refrigerator 30-60 minutes prior.
Preheat oven to 350°F and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.
In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.
Stir dry ingredients into wet ingredients until completely mixed.
Fill muffin liners 2/3 full.
Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.
Serve fresh or store in airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks.

Optional: reheat them in the microwave for about 15 seconds and spread a little butter on top for the ultimate breakfast treat.

Cookie Butter Snickerdoodles

I made these for Christmas this year, and they might be my new favorite way to make snickerdoodles! The cookie butter adds a little extra spice and covers up the tang of the cream of tartar quite nicely. The cookies also stayed soft for a good, long time. (Adapted from here.)

Cookie Butter Snickerdoodles

3 c flour
1 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp cinnamon
1/2 tsp salt
3/4 c unsalted butter, softened
3/4 c light brown sugar
1/2 c sugar
1/2 c cookie butter
2 large eggs
1 tsp vanilla extract
cinnamon-sugar mixture:

     1 c sugar

     1 Tbsp cinnamon

Preheat oven to 350°F. Line baking sheets with silpat liners.
Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
Using a hand mixer on medium speed, beat the butter, brown sugar, sugar, and cookie butter until thoroughly combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Using a small cookie scoop, roll the dough into balls, 1 at a time. Then roll each ball in the cinnamon-sugar mixture to coat. Place 2 inches apart on the prepared pans.
Bake, one pan at a time, 8 to 10 minutes or until lightly browned. Cool on the pans for 5 minutes. Then transfer the cookies to wire racks to cool completely.

Yield: 4-5 dozen cookies

Caramel Carrot Poke Cake

I found this recipe online, and made it to complement our Easter dinner - it was delicious! Very reminiscent of my Candy Bar Cake. (Adapted from Something Swanky.)

Caramel Carrot Poke Cake

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1 carrot cake mix, baked in a 9x13 pan and cooled
8-10 oz. of store-bought caramel sauce
6-8 oz. whipped cream cheese (in the tub)
2.5 Tbsp. sugar
8 oz. Cool Whip
1/4 c. chopped pecans

Poke holes all over the cake using the bottom of a mixing spoon handle.
Pour the caramel sauce over the cake, aiming for the holes. 

Refrigerate the cake for at least 3 hours before serving.
Make the frosting before serving. Using an electric mixer, whisk the cream cheese and sugar until smooth. Mix in the Cool Whip. 

Spread the frosting mixture over the top of the cake. 

Top with the crushed pecans and additional caramel drizzle, if desired.
Store cake in the refrigerator.

Super Soft Chocolate Chip Cookies

I'm a sucker for a super soft cookie!  Try these out - they will not disappoint!  (Recipe adapted from here.)

Super Soft Chocolate Chip Cookies

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2 sticks (1 c.) butter, softened
3/4 c. packed light brown sugar
3/4 c. granulated sugar
2 large eggs
2 tsp. vanilla extract
3 - 3 1/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 c. (12 oz.) chocolate chips


Preheat the oven to 350°F. 

Line baking sheets with parchment paper or lightly grease with cooking spray. (I used my silpat mats.)

In a large bowl, or in the bowl of an electric stand mixer, cream together the butter, brown sugar, granulated sugar, eggs, and vanilla until light and fluffy – about 2-3 minutes.

Add the flour, baking soda, baking powder, salt and chocolate chips, and mix until combined.

Roll into balls and drop onto the prepared baking sheets.

Bake for 10-11 minutes until the edges are just set and the middles are still light and fluffy.

Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.

I used a small cookie scoop, and this recipe made at least 5 dozen cookies.

Emily's Liege Waffles

Emily made these yummy liege waffles at our family brunch last weekend.  They are a copycat to the famous Waffle Love Truck waffles. (Recipe adapted from here.)

Emily's Liege Waffles

prep time: 4 hours

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cook time: 5 minutes
yield: 10 waffles
serving size: 1 waffle

3/4 c. whole milk, scalded and cooled to warm milk
2 Tbsp. water, warmed
1 1/2 tsp. sugar
2 tsp. instant yeast
2 large eggs, lightly whisked
1 c. unsalted butter, softened
3 Tbsp. honey
3 Tbsp. white sugar
3 tsp. vanilla
2 c. bread flour
1 1/2-1 3/4 c. flour
2 c. Belgian pearl sugar (purchased from a specialty store or Amazon)

Add the sugar to the milk and water and then and add the yeast, stirring to combine. 

Allow the yeast to proof, or get foamy and puffy.

In a large bowl, beat together the butter and sugars. 

Add the eggs, honey and vanilla. 

Stir together and add the yeast mixture. 

Place in a standing mixer with the dough hook and add 2 cups of flour. 

Mix until the dough is thoroughly incorporated, and add the remaining flour, cover with plastic wrap and allow to rest for up to 4 hours on the counter, or up to 24 hours covered with plastic wrap in the fridge. 

The dough will need to sit on the counter and come back to room temperature to use. 

Then punch down and knead in the pearl sugar. 

Separate into 8-10 balls and place on a hot, greased waffle iron. 

Cook until golden brown.

Serve with biscoff/nutella (and other yummy spreads), whipped cream and fresh berries - no syrup needed!

Chubby Hubby Clusters

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I really wanted to make some sort of candy this year for Christmas... I saw these online, and they intrigued me... and did not disappoint!  The whole family loves them!


Chubby Hubby Clusters

Serves: 30

1½ c. semi sweet chocolate chips
1 c. peanut butter chips
½ c. butter, cut into pieces
¼ c. peanut butter
2 c. pretzel sticks, roughly chopped (I broke them in half)
1 c. salted peanuts

In a large bowl, mix together chocolate chips, peanut butter chips, butter, and peanut butter. Microwave on high for 45 seconds, stir, and microwave again for 30 seconds. Stir until smooth (if it isn't completely melted, return to the microwave for 20 second intervals, stirring after each time).

Add pretzels and peanuts to the melted chocolate mixture and stir until they are completely coated in chocolate.

Drop by tablespoonfuls onto wax paper and refrigerate for about 30 minutes or until firm.

Optional: drizzle with melted peanut butter.

Store leftovers in an airtight container.

Caramel Apple Cheesecake Bars

This recipe might be one of the yummiest desserts I've ever made.  Seriously... it's so good!  Perfect for fall... meant for September.  I adapted this recipe from here.


Caramel Apple Cheesecake Bars

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Crust:
2 c. all-purpose flour
1/2 c. firmly packed brown sugar
1 c. (2 sticks) butter, softened

Cheesecake Filling:
3 (8-oz.) packages cream cheese, softened
3/4 c. sugar
3 large eggs
1 1/2 tsp. vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tbsp. sugar

Streusel Topping:
1 c. firmly packed brown sugar
1 c. all-purpose flour
1/2 c. quick cooking oats
1/2 c. (1 stick) butter, softened

Drizzle:
1/2 c. caramel topping for drizzling after baked


Preheat oven to 350ºF.

CRUST: In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan (greased & floured OR lined with heavy-duty aluminum foil). Bake 15 minutes or until lightly browned.

CHEESECAKE FILLING: In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

APPLES: In a small bowl, stir together chopped apples, sugar, cinnamon, and nutmeg. Spoon evenly over cheesecake.

STREUSEL TOPPING: For the streusel topping: In a small bowl, combine all ingredients with clean hands to thoroughly integrate the butter into the mixture. Sprinkle Streusel Topping over apples.

Bake 40-45 minutes, or until filling is set. Turn off oven, and open door to let it begin to cool and firm up. Chill.

Serve cold, and drizzle each piece with caramel topping. Enjoy!
Makes 16 servings.

Chocolate Lasagna

I made this deliciousness last night... To. Die. For.  The whole family loved it!  (I adapted this recipe from here.)

Chocolate Lasagna


Prep Time: 20 min.
Total Time: 1 hr. 20 min. - 4 hrs. 20min.

1 package Oreo cookies (not Double Stuff) - about 36
6 Tbsp. butter, melted
1 8oz. package cream cheese, softened (I used light)
0.25 c. granulated sugar
2 Tbsp. cold milk
1.50-1.75 tubs (12-14oz. total) Cool Whip, divided (I used light)
2 small boxes (3.90oz. each) chocolate instant pudding
3.25 c. cold milk
1.50 c. mini chocolate chips


Crush Oreo cookies (food processor, or crush with a rolling pin) into fine crumbs.

Transfer the Oreo crumbs to a large bowl. Stir in the melted butter with a fork. Transfer the mixture to a 9x13 dish, and press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tbsp. milk and sugar, and mix well. Stir in 1.25 c. Cool Whip. Spread this mixture over the crust.  Place the pan back in the refrigerator.

In a bowl, combine pudding mix with 3.25 c. cold milk. Whisk for several minutes until it starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for 5 minutes in the refrigerator so that the pudding can firm up further.

Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Easy Homemade Chocolate Frosty / Ice Cream

Tastes just like a Wendy's Chocolate Frosty... only 3 ingredients... you're welcome!  (I found this recipe here.)

Easy Homemade Chocolate Frosty / Ice Cream

1 can sweetened condensed milk
1 8 oz. tub Cool Whip
1/2 gallon chocolate milk

Mix the sweetened condensed milk with the cool whip and about half of the chocolate milk (or, as much as your mixing bowl will hold).
Pour the mixture into your ice cream machine (I used my Cuisinart - rotates a prefrozen bowl for 30 minutes or so), and fill the remaining chocolate milk to the fill line.
Follow your ice cream machine directions to finish the ice cream.

Perfection!  It tastes just like a Wendy's Frosty, and you didn't even have to leave the house!

Pecan Pie Cookies

I made these at Christmas for Brian... he loved them!  They turned out pretty large, so 1 cookie is plenty to satisfy.  Super easy to make - I definitely want to experiment with other no-bake fillings next time!  (I adapted this recipe from here.)

Pecan Pie Cookies

1 pkg. (regular-sized roll) Pillsbury Sugar Cookie Dough
1-1/2 c. chopped pecans
3 Tbsp. butter
1/2 c. brown sugar
1/3 c. corn syrup
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. rum extract (optional - I didn't use any.)
1/4 c. powdered sugar for dusting (optional)

Preheat oven to 350ºF.
Prepare muffin top pan with baking spray.  (I don't own a muffin top pan, so I just used a large muffin pan instead.)
Slice cookie dough in 1/2-inch slices.
Place one slice into each area of the pan.
Bake for 10 minutes, or until the cookies are golden on the edges.
Place butter, sugar, corn syrup, salt in medium saucepan and bring to a boil.
Adjust to medium heat and boil for 2 minutes.
Remove from heat, stir in pecans and vanilla (& rum extract).
Allow cookies to completely cool in pan before removing from pan.
Place 2 heaping Tbsp. of pecan filling into each deep dish cookie.
Allow filling to cool and set up before serving.

Makes 14 cookies.

Golden Graham S'mores Bars

My, oh my... these are divine!  So simple and easy to make - barely more complex than Rice Krispie treats and 10x more delicious!  Think about this... Golden Grahams are a breakfast cereal, made with whole grains and fortified with vitamins and minerals... so this treat is actually good for you, too!  ;)  I've made these twice now, and they will definitely be a part of my regular repertoire.  (As seen on Macaroni & Cheesecake.)


Golden Graham S’mores Bars

1 12oz. package chocolate chips (chilled)

5 Tbsp. butter

1 10oz. bag mini marshmallows (approximately 6 c.)
1 tsp. vanilla (optional)
8 c. Golden Graham cereal (one 12oz. box)


Place package of chocolate chips in the freezer to chill.  (The colder they are the better).
Spray grease a 9x13 baking pan, set aside. 

Measure out your 5 (+1) c. of marshmallows, 5 Tbsp. butter, 1 tsp. vanilla, and 8 c. cereal (doing so will make it all easier and come together smoothly, I promise).

Meanwhile, melt butter in a pot over medium heat.
Once butter is melted, add in 5 cups of marshmallows and stir until almost completely melted. Stir in vanilla if desired.

Remove from heat and transfer butter mixture to a large mixing bowl and add cereal, stirring to coat.
Once cereal is coated, remove chocolate chips from freezer and add to cereal mixture.
Also add in the remaining 1 c. of marshmallows.
Gently stir until evenly distributed.

Press cereal mixture into prepared baking pan.
Cover and refrigerate until set.

Turn out onto cutting board and cut into squares. (Optional - we just cut them from the pan as we eat them.)
Keep stored in an airtight container in the refrigerator.

Makes approximately 20-24 bars depending on how big you cut them.

Peppermint Bark Popcorn

A friend (that's you, Hayley!) pointed me to this little recipe... and it is beyond delicious!  I made it as part of our Christmas goodies this year, and I'm having to use some serious willpower to stay out of it.  That is, until I'm done typing this post!  One batch makes quite a bit, and it packs and keeps really well... if I wasn't so greedy this year, I'd send some over to the neighbors!  ;)  This yummy treat will definitely be included in our Christmas goodie-making each year to come!  (As seen on Our Best Bites.)

Peppermint Bark Popcorn

16 c. popped popcorn (fresh, or about 2 bags microwave unbuttered, natural/salted popcorn)
1 lb. almond bark
1 6-oz. box candy canes (12-ct.), crushed (about 1 generous c., Bob’s brand are best!)
1/4 tsp. peppermint oil or 2 tsp. peppermint extract*
3/4 c. semi-sweet or dark chocolate chips

* Flavored oils (for candy making) will combine best with the almond bark, if you can find them.  Otherwise, if using extract, the almond bark will seize or go lumpy - just stir quickly and pour quickly on the popcorn.  Once mixed in it will be fine.

Place popcorn in a very large mixing bowl.

Melt almond bark according to package instructions.  (I melted mine on the stove in just a few minutes.)

When completely melted, add extract or peppermint oil. 

Pour the bark mixture over the popcorn and pour crushed candy canes on top.  Stir to evenly coat. 

Spread popcorn mix onto waxed paper to cool.

Melt chocolate chips slowly in the microwave (follow the bag instructions).

Drizzle over popcorn mixture. 

Let mixture dry completely until chocolate and almond bark are hardened. (Close to the end of this process, I packed mine up and put it in the refrigerator to help it solidify faster.)

Once mixture is solid, break it apart into chunks, and enjoy!

Pumpkin Fluff Dip

A friend (thanks, Gena!) told me about this recipe... and it sounded so delicious, I couldn't wait to try it!  While Mom was in town, we whipped it up - it sure didn't disappoint!

Pumpkin Fluff Dip

1 5-oz. pkg. instant vanilla pudding mix
1 15-oz. (small) can solid pack pumpkin
1 tsp. pumpkin pie spice
1 16-oz. container Cool Whip

In a large bowl, mix together pudding mix, pumpkin, and spice.
Fold in Cool Whip.
Chill in the refrigerator until serving.

For serving, you can dish it up in a bowl, or for a more festive display, clean out a pie pumpkin and serve it inside the pumpkin.
Serve with graham crackers, Nilla Wafers, apple slices, gingersnaps, etc. for dipping.
Yum, yum!

Pumpkin Chocolate Chip Bars

It's Fall, y'all!  And for me, that means any and everything PUMPKIN!  I made this yesterday, and it's a keeper.  Try it... you won't regret it.  And, it tastes even better the next day, after the spices and the pumpkin have more time to mingle and get to know each other. (As seen on Everyday Food.)

Pumpkin Chocolate Chip Bars

2 c. flour
1 Tbsp. pumpkin pie spice *
1 tsp. baking soda
3/4 tsp. salt
1 c. unsalted butter, room temperature
1 1/4 c. sugar
1 large egg
2 tsp. vanilla
1 c. canned pumpkin
1 pkg. (12 oz.) semi-sweet chocolate chips

Preheat oven to 350F.

Line bottom and sides of 9x13 pan with foil or parchment paper, with overhang on all sides.

In a medium bowl, whisk together flour, pie spice(s), baking soda, and salt; set aside.

Cream butter and sugar on medium-high speed with an electric mixer until smooth.

Beat in egg and vanilla until combined.

Beat in pumpkin.

Reduce speed to low, and mix in flour mixture until just combined.

Fold in chocolate chips.

Spread batter evenly in pan.

Bake 35-40 minutes until edges begin to pull away from sides of pan and toothpick test in center yields just a few crumbs.

Cool completely in pan.

Lift cake from pan and cut into squares.

* If you can't find pumpkin pie spice, substitute the following ground spices:  1 1/2 tsp. cinnamon, 3/4 tsp. ginger, 1/2 tsp. nutmeg, 1/2 tsp. allspice, and 1/2 tsp. cloves.

Fruit Pizza

As requested by Aimee (only 2 months later!)

Fruit Pizza

For the Crust:

1-2 pkg. Sugar Cookie Dough (any kind, the amount you use will depend on the size of your pizza pan)

For the Sauce:

4 oz. Cream Cheese (softened)

1/2 tub/jar Marshmallow Whip

1 Tbsp. Sugar

1 tsp. Vanilla

Toppings:

Any fresh fruit you want. I usually like strawberries, blueberries and kiwi.

Preheat your oven to 375 degrees. Press the cookie dough into a standard sized pizza pan and bake for 12-15 minutes, or until the cookie is lightly browned. Let the "crust" cool completely.

In a mixing bowl, combine the cream cheese, marshmallow whip, sugar and vanilla and mix until smooth. If mixture seems too thick, 1-2 tsp. of milk can be added to thin it. Once the cookie crust is cool, spread the cream cheese mix evenly over the cookie and top with fresh fruit.

Tip: I have found it easier to serve the pizza if you cut the cookie crust before the sauce or fruit goes on top. Enjoy!