Lucy-Cake Decorator/Baker

Big Mama’s Sweet Potato Pie

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Gooey and delicious Chocolate Chipless Rice Krispie Treat Cookies you'll love 🍪 You’ll need: 1 roll store-bought sugar cookie dough 1 1/2 cups Rice Krispies 4 oz/120ml marshmallows or marshmallow fluff/cream 16 oz/480ml chocolate chips 1 tsp coconut oil Recipe: Preheat the oven: Set the oven to 350°F (175°C). Prepare the dough: In a bowl, combine the sugar cookie dough and rice cereal. If the dough is too firm, let it sit at room temperature to soften before mixing. Make your marshmallow fluff: If you don’t have marshmallow fluff, melt the marshmallows in the microwave for 30 seconds, then stir to create your own fluff. Mix: Add the marshmallow fluff/cream to the cookie dough and mix until combined. Shape and chill: Using a cookie scoop, form 6 dough balls and place them on a parchment-lined baking sheet. Freeze the dough balls for 15 minutes. Bake: Bake the cookies for 10 minutes. When you take them out of the oven, they will be soft, so let them cool for 20-30 minutes to firm up. Melt the chocolate: While the cookies cool, melt the chocolate with coconut oil in 30-second increments in the microwave, stirring between each interval until fully melted. Dip the cookies: Carefully dip each cookie in the melted chocolate using two forks, letting them “float” in the chocolate, then place back on the parchment paper. Set: Let the cookies set in the fridge or freezer until the chocolate hardens. The freezer will take about 15 minutes. Storage Tip: Store the cookies in the fridge to keep the chocolate from melting. 📹 Creator: @seriousfoodfetish Follow @seriousfoodfetish for more amazing recipes.

Yummy

Pumpkin-Spice Sugar Cookies 🎃🍪

Ingredients:

1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
For Rolling:
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

Instructions:

Prepare the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg, pumpkin puree, and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Chill the Dough: Divide the dough in half, flatten each half into a disk, and wrap them in plastic wrap. Chill the dough in the refrigerator for at least 1 hour, or until firm.
Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Roll the Dough: On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets.
Coat the Cookies: In a small bowl, mix together the 1/4 cup granulated sugar and 1/2 teaspoon ground cinnamon. Lightly sprinkle the tops of the cookies with the cinnamon-sugar mixture.
Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve: Enjoy these Pumpkin-Spice Sugar Cookies with a glass of milk or your favorite fall beverage.

Prep Time: 15 minutes | Total Time: 25 minutes (plus chilling time) | Servings: About 24 cookies