Friday, September 27, 2013


Potstickers no longer have to be intimidating.

I have made them a few times and they are actually super easy to make.  They do take a little time shaping each one, but it's a piece of cake.

The first time I bought the big square wonton wrappers and cut four rounds of out each piece.  This time I found already cut small wonton squares.  I got a little lazy and kept them as squares.  I added my filling to the middle, pinched two corners together, made my pleats and then folded over the top point.  They ended up looking pretty much the exact same as when I used circles, but it saved me a ton of time not having to cut each one.  I will do it that same way next time too.

These are seriously delicious and a must make.

Check out this awesome video tutorial to see how EASY it really is to shape your potstickers.

Serve alongside:
Easy Lo Mein
Copycat Panda Express Chow Mein
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 lb. ground pork 
3/4 c. coleslaw mix
1 Tbl. green onions, chopped
1 pkg. wonton wrappers, cut into circles

1/4 c. soy sauce
2 Tbl. rice wine vinegar
1/4 c. brown sugar
1 tsp. sesame oil
2 tsp. fresh ginger, grated
1 clove garlic, minced
1 1/2 tsp. Sriracha hot sauce
1 tsp. Worcestershire sauce

In a medium bowl, combine the ground pork, slaw mix and green onions; set aside.  Whisk together all sauce ingredients and add 2 Tablespoons into the meat mixture.  Stir meat mixture together to combine all the ingredients.   Reserve the remaining sauce for a dipping sauce.   Fill a small bowl with a few Tablespoons of water; set aside.     

Use a cookie cutter and cut rounds out of wonton wrappers.  Keep remaining wonton wrappers covered, so they don't dry out.  Place 1 heaping teaspoon of filling into the center of each round.  Using your finger, dab a small amount of water along the outer edge of the wrapper.  Fold in half to seal in the middle.  Then, using your thumb and finger, fold three pleats on each side.  Repeat until all the filling is gone.  

To cook:  Heat 1 teaspoon of oil in a large non-stick skillet over medium heat.  Place 8-10 potstickers in the skillet and cover with lid.  Cook 2-3 minutes or until bottom is browned.  Remove lid and add 2 Tablespoons of water and immediately recover.  Allow to steam for 3-4 minutes or until meat is cooked through.  Remove potstickers and place on a baking sheet in a warm 180 degree oven while you cook the next batch.  Serve with reserved dipping sauce.  Makes 30-35 potstickers.  

*Check out this video tutorial with help shaping potstickers.

Jenn's Notes: I have also frozen these and they taste the exact same.  Place potstickers in a zip-top bag (before you cook them) and place in the freezer.  Thaw in the fridge and then cook the same way I listed above.   

Tuesday, September 24, 2013

Pumpkin Spice Cupcakes with Whipped Spice Frosting

These cupcakes are light and fluffy and have just a hint of pumpkin flavor and since they are so light, I wanted a light frosting to go on top.  My Whipped Spice Frosting is perfect and is as light as a cloud.  This stuff is so good you will have to practice some serious willpower to not eat the whole bowl with a spoon. . .

. . . Or you can do what I did and get the BIGGEST spoon you can find and enjoy every last lick.
I opted for mini cupcakes, so they can easily be popped in your mouth.  Hopefully, if you make these you have a mini cupcake pan that bakes at least 24 at a time.  70 mini cupcakes are a lot of cupcakes, but I'm pretty sure a lot of people would be very happy if you shared these with them, but I won't judge if you decide to keep them all for yourself :)
Pumpkin Spice Cupcakes
adapted from: Jamie Cooks It Up
(Printable Recipe) or (Printable with Picture)

1 box yellow or white cake mix
1 c. pumpkin puree
1/2 c. milk
4 eggs
1/3 c. vegetable oil
2 tsp. pumpkin pie spice

Whipped Spice Frosting
From: Jenn@eatcakefordinner
1 (3.4 oz.) box vanilla instant pudding
3/4 tsp. pumpkin pie spice, or to taste
1 tsp. vanilla extract
1 c. milk
1/4 c. powdered sugar
1 (8 oz.) carton Cool Whip (I used light)

For the Cake:  Preheat oven to 350 degrees.  Spray a mini muffin tin with cooking spray or line with paper liners.  Combine all ingredients and beat until smooth.  Fill muffin cups halfway full with batter.  Bake for 8 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.  Cool completely and frost.  Yield: around 70 mini cupcakes.  

For the Frosting:  Combine dry pudding mix and pumpkin pie spice.  Add the vanilla and milk and beat until thickened.  Beat in the powdered sugar.  Gently fold in the Cool Whip until no streaks remain.  Refrigerate at least 30 minutes before piping onto cupcakes.  Refrigerate cupcakes.      

Jenn's Notes: I cut this recipe in half and I used a yellow cake mix.  I used a kitchen scale to measure out half of the cake mix and pudding mix and I saved the rest for another recipe.  

Friday, September 20, 2013

Baked Italian Sandwich

This is one of the BEST sandwiches I have had in a long time.  It tasted like something I would get at a sandwich shop and believe me . . . I would pay money for this one.  Incredible.

It even tastes just as good leftover.

I wish I could eat this every single day for lunch!

Nuff said.
Baked Italian Sandwich 
adapted from: Shugary Sweets
(Printable Recipe) or (Printable with Picture)

2 pkgs. crescent rolls
2 c. fresh spinach
1/4 lb. deli Genoa salami, sliced
Cheddar cheese, sliced
1/2 lb. deli black forest ham, thinly sliced
1/2 jar roasted red peppers, patted dry and chopped
2 Tbl. chopped green onions, opt.
1 tsp. dried oregano
1 tsp. Italian seasoning
4 eggs
1/4 c. Parmesan cheese, freshly grated
1/2 tsp. Johnny's garlic seasoning (or garlic powder) 

Preheat oven to 350 degrees.  Grease a 9-inch springform pan with cooking spray.  Unroll one package of crescent roll dough and line the bottom of the springform pan; pressing seams together to seal.  Layer with one cup of fresh spinach, followed by the salami, sliced Cheddar cheese (as much as desired), deli ham, roasted red peppers and green onions.  Top with remaining one cup of spinach.  Sprinkle with oregano, Italian seasoning, salt and pepper.  Beat three eggs with a fork and pour evenly over the top.  Sprinkle with Parmesan cheese.  

Last, unroll the remaining package of crescent rolls and cover top.  Pinch seams together the best you can.  Beat remaining egg and brush over the top of the crescent dough.  Sprinkle with Johnny's garlic seasoning.  Cover with foil and bake for 30 minutes.  Remove foil and bake another 30 minutes.  Remove from oven and allow to sit for 10 minutes.  Run a knife around the edge of pan and remove springform.  Slice and serve.  Serves: 4-6. 

*This can also be made in an 8x8-inch baking pan.  

Jenn's Notes: I made this exactly as I typed it above and it is Incredible.  It is also amazing leftover.

Wednesday, September 18, 2013

Ooey Gooey Pumpkin Revel Bars

I have had this recipe idea floating around in my head for quite.some.time.

If you have ever had Chocolate Revel Bars then you know how DIVINE they are.  I knew if I could create a pumpkin version that they would be DIVINE too.

I wanted a chewy base, not cakey, but pumpkin treats tend to lean toward the cakey side.  

I wanted an ooey gooey filling, but did I want chocolate, Nutella or butterscotch?

I decided to just go for it and see what happens.
Let me just tell you that these bars are way too ooey gooey to even think about being cakey.  They are thick and rich and the light whipped cream helps with the heaviness.  A small piece is plenty.

They really need to be eaten on a plate with a fork. 

This time around I went with a classic milk chocolate filling, but I do think Nutella would be divine and I love the flavor of butterscotch mixed with pumpkin.  So, feel free to switch it up.

I thought these were DELICIOUS :)
Ooey Gooey Pumpkin Revel Bars
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 c. all-purpose flour
2 c. oats
1 1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking soda
1 c. (2 sticks) unsalted butter, divided
1 1/2 c. light brown sugar, packed
1 large egg
2 tsp. vanilla
1 1/4 c. pumpkin puree

Gooey Chocolate Filling
1 Tbl. unsalted butter
1 (14 oz.) can sweetened condensed milk 
1 1/4 c. chocolate chips 
1 tsp. vanilla extract

Preheat oven to 350 degrees.  Line a 9x13-inch pan with parchment paper, leaving an overhang and spray with cooking spray.  These will rise to the top of the pan while they bake, so make sure to use a pan with at least 2 1/2-inch tall sides.  In a medium bowl, combine the flour, oats, cinnamon, ginger, nutmeg, salt and baking soda; set aside.  

Reserve one Tablespoon of butter for the filling and melt the remaining 1 stick and 7 Tablespoons in the microwave.  In a large bowl, whisk the melted butter and brown sugar until smooth.  Whisk in the egg, vanilla and pumpkin puree.  Add the dry ingredients and stir together until just combined; set aside.

For the Chocolate Filling: Combine the reserved 1 Tablespoon butter, sweetened condensed milk and chocolate chips in a medium saucepan over medium-low heat.  Heat until the chocolate is melted, stirring frequently.  Remove from heat and stir in the vanilla.  

To Prepare:  Spread 2/3 of the cookie dough into the bottom of the prepared pan.  Pour chocolate filling over the top and carefully spread out evenly.  Drop small spoonfuls of remaining 1/3 of cookie dough over the top.  Carefully spread out a little.  The dough will not cover the entire top.

Bake for 26-28 minutes or until top is browned and dough is set.  The filling will still look moist.  Cool completely before cutting into squares. Serve plain or with a dollop of whipped cream.  

Linked up at Weekend Potluck! and Inspiration Monday!

Warm Up Your Winter Winner Announced

Congratulations to . . . 


who said "I like mint best"

You are the random winner of the above book.  Please contact me within 72 hours or a new winner will be selected.

Sunday, September 15, 2013

Warm Up Your Winter GIVEAWAY plus Hot Vanilla with Peppermint Whipped Cream

**Giveaway has ended.  Click HERE to see the winner**
Warm Up Your Winter: Holiday Hot Chocolate and Cider Recipes      
Do you remember back when Laura Powell from Real Mom Kitchen released a cookbook?  I am lucky enough to own a copy of it and it's great.

She is at it again.  This time it isn't a whole cookbook, it is just a small pamphlet with hot chocolate and cider recipes.  All of the recipes sound amazing and it was hard to narrow it down.  I wanted to make the Salted Caramel Hot Chocolate, but "The Mr." convinced me to make the Hot Vanilla instead.

It is still pretty hot here in Utah, but luckily we had a few rainy days, so I was able to make this and pretend like it was a "chilly" day outside.  It tasted delicious and I loved it with the peppermint whipped cream on top.  That stuff is good.

Overall, the recipes in this little pamphlet sound delicious.  She includes quite a few variation ideas, mix-in ideas and topping ideas.  Hopefully, some day, Laura will come out with a full Holiday Cookbook, because I know she has so many amazing recipes.

  You can currently get this on Amazon for $2.99 or click HERE to find out other places where you can purchase it.
Hot Vanilla
adapted from: Laura Powell
(Printable Recipe) or (Printable with Picture)

1/2 c. whipping cream
1 Tbl. chocolate syrup
dash of cinnamon
6 c. milk
1/4 c. sugar
2 Tbl. vanilla extract
additional chocolate syrup, for garnish

In a medium bowl, whip the whipping cream until frothy.  Add chocolate syrup and cinnamon.  Continue to whip until firm peaks form.  Set aside.

In a saucepan over low heat, combine milk and sugar.  Cook until warm and sugar is dissolved.  Remove from heat and mix in vanilla.  Pour into mugs and top each mug with a dollop of the prepared chocolate cream and a drizzle of chocolate syrup, if desired.  Makes 6 (8 oz.) servings.

*Or, instead of the chocolate whipped cream, top with peppermint whipped cream.

Peppermint Whipped Cream
adapted from: Laura Powell
6 red-and-white peppermint candy canes
  or 24 mini candy canes
2 c. whipping cream

Unwrap candy canes and place them in a blender or food processor.  Process until they are a fairly fine powder.  In another bowl, whip cream until firm peaks form.  Fold the candy cane powder into the cream.  This will sweeten it.  Use immediately to top your cocoa if you like little pieces of crunchy candy cane or place in the refrigerator for 2 hours and allow the candy canes to dissolve.  

Note: This recipe also works well served on top of anything else that would taste good with peppermint (chocolate pie, cupcakes, brownies, etc . . . ).

Jenn's Notes: I prefer pretty sweet whipped cream, so I ended up adding 1 1/2 Tablespoons of powdered sugar to my peppermint whipped cream and it was delicious.

To ENTER the GIVEAWAY for one copy of this book (U.S. Residents Only):
1.  Simply leave me a comment on this blog post and tell me what your favorite hot chocolate topping or mix-in is. 

*If your name does not link me to a blog, be sure to leave me your email address, so I can contact you if you win.

Giveaway will end on on Tuesday, September 17th and I will announce the winner on Wednesday, September 18th.  Winner must contact me within 72 hours or a new winner will be selected.  Good luck.

The publisher provided me with a copy of this book for the purpose of this review, but the opinions expressed herein are my own.
Linked up at Inspiration Monday!

Wednesday, September 11, 2013

Secret Ingredient Snickerdoodle Muffins

Words can't even describe how tasty these muffins are.

I was originally going to call these cinnamon swirl muffins.  Pretty boring, right?  Then, when "The Mr." saw these he said mmm . . . Snickerdoodle Muffins?

They totally look like snickerdoodles.  The top looks kinda cracked and it's coated in cinnamon and sugar and they actually taste like a snickerdoodle too.  

All I knew was I really wanted some kind of cinnamon muffin to serve with my awesome homemade peach jam.
These were perfect.

The secret ingredient is the ricotta cheese.  I know it sounds strange, but it produces an amazing muffin with a perfect crumb and they stay fresh for several days.  The base recipe is one of my favorite muffin bases ever.  You gotta try it to believe it.   
Secret Ingredient Snickerdoodle Muffins
From:  Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter, room temperature
1 c. sugar
1 c. ricotta cheese (whole or low fat)
1 egg
1 1/2 tsp. vanilla

Cinnamon Sugar Topping
3 Tbl. brown sugar
2 Tbl. sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper liners and spray with cooking spray.  Combine flour, baking powder, baking soda and salt; set aside.  In a medium bowl cream together butter and sugar until fluffy.  Add ricotta cheese and beat until smooth.  Add the egg and vanilla and beat until combined.  Add the dry ingredients and mix until just combined.  Batter will be very thick.  Combine all cinnamon and sugar topping ingredients in a small bowl.

Fill muffin cups 1/3 of the way full with batter.  Top each with 3/4 teaspoon of cinnamon and sugar mixture.  Top with more batter, filling cups 3/4 of the way full.  Using a toothpick slightly swirl the batter with the cinnamon and sugar.  Top each muffin with 1/2 teaspoon of cinnamon and sugar mixture.  Bake for 23-24 minutes or until a toothpick comes out clean.  Yield: 14-15 muffins.  

Base muffin recipe adapted from: Two Peas and Their Pod

Sunday, September 8, 2013

Peach Freezer Jam - Less Sugar and it's AMAZING

 Holy Moly . . . this jam is DELICIOUS.  This was my first attempt at freezer jam and it was a huge success.  My mom makes some amazing strawberry freezer jam every year and this year when she kept telling me she has peaches that are ready to pick it just "clicked"  maybe I should try and make a peach freezer jam.  

Having no idea what I was doing, I searched for a recipe and the first one I found was from a blog I already follow.  The recipe sounded so good, but it had a lot less sugar than other recipes.  Would I really like a jam without all the extra sugar that I am used to?

The answer is YES . . . this is really amazing and it doesn't taste lower in sugar at all.
I was originally planning on taking step-by-step pics, but the whole process went so fast that I didn't end up snapping any.  So, check out THIS POST for STEP-BY-STEP pics if you need some help.

It really is something ANYONE CAN DO.

All you do is:
1.  Peel and puree the peaches
2.  Boil the juice and pectin for one minute
3.  Add the sugar and pureed peaches and boil 5 minutes
4.  Pour into clean jars

It's a piece of cake and WAY BETTER than any store-bought jam.

Try it, you'll LOVE it.
Peach Freezer Jam
adapted from: Recipe Girl
(Printable Recipe) or (Printable with Picture)

6-8 ripe peaches, peeled and sliced (3 cups puree)
3/4 c. unsweetened white grape or apple juice
1 (1.75 oz.) pkg. no-sugar-needed fruit pectin 
 (or 3 Tbl. from a jar)
1 c. granulated white sugar
5 (8 oz.) freezer-safe glass jars and lids (cleaned and dried)

Add sliced peaches to a food processor and process until desired consistency is reached.  I prefer completely smooth jam with no chunks.  You will need three cups of peach puree.  

Heat the white grape or apple juice in a medium saucepan over medium-high heat until it comes to a boil.  Slowly whisk in the pectin.  Continue to whisk until dissolved.  Keep at a hard boil for one minute.  Stir in three cups of peach puree and the sugar.  Bring back to a boil and keep at a rolling boil for 5 minutes, stirring occasionally.  Remove from heat and transfer to a container with a pour spout  (it will be very liquidy at this point, but thickens as it cools)

Immediately divide the hot mixture between the five jars, leaving 1/2-inch room at the top to allow for expansion during freezing.  Place the tops on the jars and let them sit at room temperature until they are completely cooled (12 - 24 hours).  Put one jar in the fridge to enjoy now and the remaining jars in the freezer to enjoy later.  Jars may be kept frozen for up to one year.    

Jenn's Notes:  I started with 8 peaches, but some had a lot of bruises that I had to cut off and I ended up with just over 3 cups of puree.  Remember the riper the peach, the sweeter your jam will be.  I used white grape juice.

Linked up at Weekend Potluck! and Inspiration Monday!

Saturday, September 7, 2013

Hash Brown Beef Pie

This reminded me of a "cheater" version of shepherd's pie.  Instead of using creamy mashed potatoes on top, you use frozen hash browns.  I thought it turned out really good and it was so much easier than dicing, boiling and mashing potatoes.  
 The awesome thing about this dish is it's so easy to customize.  Throw in some mushrooms, olives, bell peppers, broccoli or Feta or use ground turkey or chicken and switch up the type of cheese.

I thought it was yummy.
Hash Brown Beef Pie
adapted from: Taste of Home
(Printable Recipe) or (Printable with Picture)

1/2 Lb. lean ground beef
1/2 medium onion, finely chopped
1/2 c. zucchini, diced (un-peeled)
1 (14.5 oz.) can diced tomatoes, drained
3/4 tsp. chili powder, or to taste
1 tsp. Italian seasoning, or to taste
3/4 tsp. garlic powder, or to taste
salt and pepper, to taste
1 c. frozen veggies (corn, carrots, peas)

3 c. frozen shredded hash browns, thawed & drained
1 c. Cheddar cheese, grated
1 egg, lightly beaten
salt and pepper

Preheat oven to 400 degrees.  Brown ground beef in a large skillet over medium heat.  Add the onion and zucchini and saute a few minutes or until tender.  Stir in the tomatoes, chili powder, Italian seasoning, garlic powder, salt, pepper and frozen veggies.  Simmer for 5 minutes.  

Divide meat mixture evenly between four ramekins (or a small-medium casserole dish).  Combine all of the topping ingredients and stir until combined.  Spoon evenly over meat mixture.  Bake, uncovered, for 25-30 minutes or until hash browns are lightly toasted and brown.  Serves: 4   

Jenn's Notes: The topping gets pretty firm after baking, so I like to use my spoon and break it up a bit.  That way it is easier to eat.  

Linked up at Nifty Thrifty Sunday! and Inspiration Monday!

Wednesday, September 4, 2013

Green Chile White Sauce Beef Enchiladas

My families absolute favorite enchiladas our these Chicken Enchiladas with no canned soup.  I came up with this beef version when we were starving and wanted enchiladas, but didn't have time to wait for chicken to thaw and cook.  This beef version is JUST AS GOOD as the chicken version. 

Trust me . . . you have got to try these enchiladas.
Green Chile White Sauce Beef Enchiladas
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 Lb. lean ground beef
1/3 c. finely chopped onion
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. garlic powder
juice of 1/2 lime
2 Tbl. chopped cilantro
1 can black beans, rinsed and drained
salt and pepper

For the Enchilada Sauce 
2 Tbl. unsalted butter
2-3 Tbl. all-purpose flour
1 (14.5 oz.) can low-sodium chicken broth
1/3 c. green salsa
  or 1 small can diced green chiles
1/2 tsp. cumin
1 c. sour cream (I use light)

To Prepare
2 c. Monterey cheese, shredded
6-8 corn or flour tortillas

Preheat oven to 350 degrees.  Brown ground beef in a large skillet over medium heat.  Add the onion and saute another few minutes.  Add the cumin, chili powder, garlic powder, lime juice, cilantro, black beans, salt and pepper.  Stir to combine.  If mixture seems too dry, add a Tablespoon or two of water.  

Meanwhile, for the sauce: melt butter in a medium skillet over medium heat.  Stir in the flour until a thick paste forms.  Cook for a few minutes to cook out the flour taste.  Slowly whisk in the chicken broth and stir until smooth.  Continue cooking until sauce thickens, whisking occasionally.  Stir in the green salsa, cumin and sour cream.

To prepare:  Heat tortillas in the microwave for 15-30 seconds or until pliable.  Divide meat mixture between tortillas and top each with a small amount of cheese.  Roll up tightly and place, seam side down, in a casserole dish.  Pour sauce over the top, covering each enchilada completely.  Top with remaining cheese.  Bake in preheated oven for 20 minutes or until heated through and bubbly.  Broil for the last few minutes to brown the cheese on top.  Serve.    

Jenn's Notes:  The number of enchiladas you get will depend on the size of your tortillas and how full you fill them.  I usually make 1/2 with corn tortillas (which are a little smaller) and the other half with flour tortillas.  I can fit 5 enchiladas in an 8x8 casserole dish.  

Sunday, September 1, 2013

Bakery Style Pumpkin Sugar Cookies with Maple Cinnamon Buttercream

You know the famous bakery-style soft sugar cookie recipe that has been floating around the internet forever?  Deborah from Taste and Tell took that recipe, but instead of adding sour cream, she added pumpkin puree.  It totally works. 

I really like these cookies!

Like most sugar cookies, you really can't judge them the first night.  It takes them sitting in an air-tight container overnight to really soften up and develop their good texture. 

The cookies have a very light pumpkin flavor and the texture is a mix between a chewy and a cakey cookie.  I was a little unsure about the maple cinnamon buttercream and made 1/2 regular cinnamon and 1/2 maple, but once I tasted that maple buttercream, I ended up adding maple extract to the whole thing.  The maple really was better on these cookies.  

They are DELICIOUS and I can't stop eating them :)   
Bakery-Style Pumpkin Sugar Cookies
adapted from: Taste and Tell
(Printable Recipe) or (Printable with Picture)

6 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. pumpkin pie spice
1 c. unsalted butter, room temperature
2 c. sugar
3 eggs
1 tsp. vanilla extract
1 1/2 c. pumpkin puree

Maple Cinnamon Buttercream
1 c. unsalted butter, room temp.
1 tsp. cinnamon
3/4 tsp. maple extract, or to taste
pinch of salt
4 1/2 c. powdered sugar
milk, enough to reach desired consistency

In a large bowl, combine the flour, baking powder, baking soda, salt and pumpkin pie spice; set aside.  In a large mixing bowl or bowl of a stand mixer, cream together butter and sugar and light and fluffy.  Add eggs, one at a time, beating after each addition.  Mix in the vanilla and pumpkin puree.  It might look curdled at this point, but that is okay.  Slowly add the dry ingredients and mix until combined.  Divide dough in two and wrap each half in plastic wrap.  Refrigerate at least 2 hours or overnight.  

Preheat oven to 425 degrees.  Lightly flour work surface and roll out the dough halves to around 1/4-inch thickness.  Flour rolling pin, if needed, but try to use as little flour as possible.  Cut into rounds using a 2 1/2-inch cookie cutter.  Place on a lightly greased baking sheet and bake for 7-8 minutes NO LONGER.  Cool completely and frost.  Yield: around 4 1/2 - 5 dozen cookies.  

For the Buttercream:  Beat butter, cinnamon, maple extract and a pinch of salt until creamy.  Add powdered sugar, one cup at at time, adding milk as you go to reach desired consistency.  Once all the powdered sugar is added, beat for another minute until fluffy.  Taste and add a little more maple extract, if desired.  Spread over cooled cookies.  

Jenn's Notes:  Do not over bake the cookies.  The maple buttercream pairs perfectly with the pumpkin cookie and I highly recommend using it.  These are delicious. 

Linked up at Time to Sparkle! and Weekend Potluck! and Nifty Thrifty Sunday! and Inspiration Monday!

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