Pumpkin Snickerdoodles

Pumpkin Snickerdoodles~ What you will need:

For the cookies:

3 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

For the coating:

1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper (or spray with nonstick spray). In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.

Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.

(Compliments of recipegirl.com)

Panna Cotta w/ Strawberries and Balsamic Vinegar - My Favorite Summer Dessert!

This is really yummy (and really simple).

Yield: 6 Servings

Ingredients -

Panna Cotta

1. 2 tbsp water
2. 1 1/4 tsp gelatin


3. 2 cups whipping cream


4. 1 1/4 cup plain yogurt


5. 1 tsp vanilla extract


6. 1/2 cup sugar

Strawberries

1. 2 pins strawberries (sliced thin) (you can also use raspberries)


2. 3 tbsp balsamic vinegar


3. 1 tbsp sugar


4. 1/2 tsp black pepper

Bloom gelatin in water (about 5-10 minutes). Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup of cream and 1/2 cup sugar in small saucepain over medium heat, stirring until sugar dissolves and cream comes to a simmer. Remove from heat. Add gelatin, stir to dissolve. Mix hot cream/gelatin mixture into yogurt/cream (in the bowl). Divide into large martini glasses and refrigerate overnight.
Toss strawberries, vinegar, sugar, and pepper. Spoon over the top of panna cotta before service.
**Note, mix strawberries in with the panna cotta before you eat it, or you'll get a big hit of vinegar flavor which isn't pleasant.

Creamy Lemon Lime Pie

Here is a delicious unbaked version of Key Lime Pie!

Yield: 6-8 servings

Ingredients:

Graham cracker crust

1/2 cup lime juice

1/3 cup lemon juice

1 lb cream cheese

14 oz can sweetened condensed milk

zest of 1 lime, finely grated

1 cup heavy cream, cold

2 tbsp powered sugar

1/2 lime and 1/2 lemon (cut into slices for garnishes)

Directions:

1. Combine the lime and lemon juices, creacheese, and sweetened condesned milk in a mixing bowl (kitchen aid mixer). Mix for several minutes until combined, scraping down sides often. Add lime zest and mix thoroughly. Pour into pie shell and place in refrigerator.

2. Wisk the cream and powdered sugar in a bowl until soft peaks form. Spread over the top of the pie, add garnishes and chill for at least 4 hours.