Gaufres biscuits Choco-citrouille. Double Chocolate Pumpkin Caramel Swirl Cookies. Double Chocolate Pumpkin Caramel Swirl Cookies My son has just realized that he knows how to tickle people. He’s 16 months, people. And it’s the cutest thing ON.THE.PLANET. It’s moments like these that I realize I want a million zillion babies. And then she died because her ovaries exploded. J/k you guys. And my demented ovaries are still in my body pretending to work. But seriously though. He tickles me, Gordon, Brooke and even floppy, his favorite stuffed dog. Something else he has down? He is no respecter of persons. But on the bright side, he knows the word ‘no’ very well. In other news: it’s pumpkin season at my house!! Today I’m sharing with you a fabulous swirly whirl of a cookie that will make you never want to diet again.
Chewy, sweet, spicy, super-cool looking cookies that are downright delectable. These are so simple to throw together and the combination of caramel, chocolate, pumpkin and spices will make you keep shoveling these into your pie hole. Lets do this: Ingredients: Deluxe Pumpkin White Chocolate Cookies : Specialty Cake Creations. Canned Pumpkin: A Love Story. Silly title, I know – but chances are, most of you can probably relate to the relationship I have with canned pumpkin.
When it’s the end of summer and still sweltering hot outside, I find myself walking down the ‘Baking/Spices’ aisle of the grocery store, just to get a glimpse of the empty spot on the shelf where the Libby’s canned pumpkin would normally be. Just to check and see if they have any yet…we all know it’s not really the calendar that tells us when Fall gets here – it’s the good people of Libby’s who decide when Fall begins. The day I see the cans of pumpkin puree on the shelves of the grocery store is the first day of Fall, as far as I’m concerned. And recently I discovered just how precious my canned pumpkin is to me…as you all know, it’s been near impossible to find it lately. None of my stores had any. What a tragedy. Autumn with no canned pumpkin??! Pumpkin Blondies -Annie’s Eats Preheat the oven to 350° F. Spread the batter evenly into the prepared pan. Share: Cranberry-Pumpkin Bread. When I spotted a large bag of fresh cranberries at Costco, I snatched them right up! At home I had an issue of Paula Deen's "Holiday Flavors" magazine with this recipe included, and I was anxious to try it.
The recipe makes two generous loaves of moist, flavorful bread. The only thing I will change next time I make this bread is to add more cranberries and less raisins; I love the bright red little jewels throughout each slice! So pretty! If you have any pumpkin left this is the perfect holiday bread for you. Quick breads make perfect gifts too; one for you, one for them:) They also freeze well. Cranberry-Pumpkin Bread (Paula Deen) 1 (15 ounce) can pumpkin 1 cup vegetable oil 2/3 cup water 4 large eggs 3 1/3 cups all-purpose flour 3 cups sugar 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon cloves 1 cup chopped fresh or frozen cranberries 1 cup raisins 1/2 cup chopped walnuts 1.