Mini Pumpkin Cobblers, Two Cookie Recipes And A Partridge In A Pear Tree....

I've had a busy week of baking.  I'm attending a holiday party this weekend and I have guests in town right now; therefore I did the prep work ahead of time so I'm not stressing last-minute in the kitchen. 

Here are the things I'm bringing to the festive event:


Mini Pumpkin Cobblers
(Serves 16)
Adapted from Me and My Pink Mixer

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1 large can pumpkin puree
12 oz. can evaporated milk (or skim milk)
2 eggs
1 egg white (or just use 3 eggs)
1 cup sugar

1 tsp salt
1 tbsp cinnamon
1/4 tsp nutmeg
1/4 tsp pumpkin pie spice
1 box of yellow cake mix
1/2 cup butter (1 stick), melted
1 cup granola for topping (optional)

Preheat oven to 350 degrees.  Generously grease a mini Bundt pan (or muffin pan or bread pan) with cooking spray.  In a large bowl, mix the pumpkin, milk, eggs, sugar, salt, nutmeg, pumpkin pie spice. Pour and separate evenly into the mini piece pan.  Melt the butter in a small dish in the microwave. Open the cake mix.  Sprinkle cake mix on top.  Then drizzle with butter and top with granola.  Bake for 50 minutes or until set.  Cool for about fifteen minutes then place in the fridge.  The cobbler does need to be left alone for a few hours to set before serving.

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Double Chocolate Cranberry Cookies
(Makes four dozen)
Adapted from The Second Half of My Life






12 ounces semi sweet (or milk) chocolate chips
1 cup all-natural, organic flour
3 tablespoons unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup dried cranberries

Preheat oven to 350 degrees.  Melt chocolate chips in the microwave until smooth.  Stir and reheat a few times if needed.  Set aside. In a medium bowl, whisk together flour, cocoa, baking powder, and salt.

In a separate large bowl, use an electric hand mixer to beat butter and sugars until light and fluffy.  Add eggs and vanilla; beat until combined. Then beat in in melted chocolate. With mixer on low, gradually add flour mixture; beat just until combined.  Fold in the dried cranberries.

Use a tsp ice cream scooper to drop cookies onto parchment-lined baking sheets. Bake the cookies until edges are dry and tops are cracked, 15 to 17 minutes, rotating sheets halfway through. Remove from oven and cool.  I made four dozen cookies. 


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Low-Fat Lemon Cookies

(Makes two dozen cookies)

Adapted from Healthy Weigh Online







1/2 cup butter or margarine
3/4 cup plus 1/4 cup sugar, divided
zest from two lemons (about 3 tbsp)
1 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/3 cup milk
Juice from two lemons - about 1/3 cup - divided into two
1 and  3/4 cups all-purpose flour
1/4 cup sugar

Preheat oven to 350 degrees. Zest and juice your two lemons, separating them in two different small bowls .  In a large mixing bowl, beat the butter or margarine with an electric mixer for about two minutes.   Add 3/4 cup sugar, lemon zest, baking powder, and baking soda. Beat until combined.  Add in egg, milk, and half of the lemon juice.  Pour in the flour and beat with mixer.  Drop dough by rounded teaspoons on cookie sheets that have parchment paper.  Bake for 10-12 minutes or until edges are slightly browned. When cookies are almost done, stir together the remaining 1/4 cup sugar and the remaining lemon juice in a small bowl.  Use a paint brush to brush the liquid on the cookies.  Let cool for about three minutes before eating.  Enjoy!

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And let us not forget a Partridge In A Pear Tree:




Danny Partridge anyone!?   HAHAHAHAH!  And if you've never heard of the Partridge family, then shame on you!  Look them up!  They're just as groovy as the Brady Bunch! 

Have a great weekend!  I'll be back on Sunday to post my meal plan for the upcoming week