Tag Archives: harvest

Pumpkin Cookies with Cream Cheese Frosting

October is National Cookie Month!  Aside from baking this delicious recipe, we are also celebrating with a Sweet Stackers Facebook GIVEAWAY!  This is the perfect chance to try out a NEW way store and transport layers of baked goods in one container.  Sweet Stackers are designed to fit major brand containers and are versatile, reusable and economical!  Imagine storing your Christmas cookies and holiday desserts neatly.

Check out our video of storing these frosted Pumpkin Cookies using Sweet Stackers…

So visit the Sweet Stackers Facebook page to enter in this easy contest!  A winner will be picked on 10/16/2014.  Now back from the commercial break and onto this perfectly delicious cookie recipe to celebrate the fall season!  Who wouldn’t like the combination of spicy pumpkin and the lightly sweet cream cheese frosting?  It will be hard to only eat one!

SS Frosted Cookie Storage

Pumpkin Cookies

  • 1 cup butter
  • 2/3 cup packed brown sugar
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 2 cups flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup chopped pecans

Cream Cheese Frosting

  • 1/4 cup butter, softened
  • 4 ounces cream cheese
  • 2 cups confectioners’ sugar
  • 1 1/2 teaspoon vanilla

Preheat the oven to 350°.

In a large mixing bowl, cream the butter and sugars together at a high speed.  Add the egg, vanilla and pumpkin.  Turn the speed of mixing down and gradually add the flour, cinnamon, baking soda, salt and baking powder.  Stir in the pecans.

Using a cookie scoop, drop a tablespoonful of dough 2 inches apart on a greased cookie sheet.  Bake for 10-12 minutes until the edges are golden brown.

(note: after 10 minutes, I removed from the oven and gently pressed the cookies flat with a flat spatula, otherwise the cookies are puffed like a pillow.  Bake for an additional 2 minutes or until the edges are golden brown.)  Let cool completely.

For the frosting, beat the butter and cream cheese.  Reduce speed to low and gradually add the confectioners’ sugar and vanilla.

Frost the cookies and store in an air-tight container in the refrigerator.

Sweet Stackers Layer Cookies

Sweet Stackers are a great way to store your baked goods in the refrigerator or freezer to prevent them from sticking together!

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Apple Harvest Bars

Do you love the chill in the air, the change of color?  All reminders that it is apple harvest time!  This recipe will remind you of apple pie, but in dessert bar form.  Layers of a buttery crust, spiced apples and a lightly sweet topping.  Let the aroma fill your kitchen!

Apple Harvest Bars2

Apple Harvest Bars

  • 1 ½ cups flour
  • 2/3 cup sugar, divided
  • ½ teaspoon salt
  • ½ cup cold butter, cut into 1-inch pieces
  • 4 cups peeled and sliced apples (about 2-3 large apples)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 1/3 cups flaked coconut
  • 1 egg, lightly beaten
  • 1/3 cup condensed milk
  • 1 teaspoon vanilla extract
  • ¾ cup chopped pecans

Preheat oven to 375° and grease a 9 x 13″ baking pan.

In a food processor, add flour, 1/3 cup sugar and salt, pulsate once to combine.  Add butter and pulse a few times until the mixture turns to dry crumbs.  Press the crumb mixture evenly into the bottom of the prepared baking pan.

In a medium bowl, toss the sliced apples in lemon juice.  Arrange the apples slices in rows on top of the crust.

In a small bowl, combine the remaining sugar, cinnamon and nutmeg.  Sprinkle over the layer of apples.  Bake for 20 minutes.

Meanwhile, combine the coconut, egg, condensed milk, vanilla and pecans in a medium bowl.  Remove the pan from the oven and spoon the coconut mixture evenly over the layer of apples.  Bake for an additional 20 minutes until the coconut is golden brown.

Slightly cool in pan and cut into bars while still warm.

Apple Harvest Bars Sweet Stackers

The aroma of apple pie fills the house!

Apple Harvest Bars Dessert Container

Tip:  Cut dessert bars ahead of time to make an easy-to-serve dessert. Sweet Stackers layer your baked goods in one container so they are ready to serve or transport to a party!  Visit sweetstackers.com to learn how you can convert your containers to multi-level.

 

Tomato Harvest Bruschetta

Loving my veggie garden this year because with all of the rain – comes a huge harvest of tomatoes!  For Labor Day weekend, I made a few different recipes using tomatoes.  Bruschetta was at the top of my list!  So easy to make and you don’t need plum tomatoes.  I used the large juicy big boy-type tomatoes!

Tomato Harvest Bruschetta appetizer

Slice a baguette thin and place on a cookie sheet in one layer.  Place under a hot broiler for just a minute or two until they start to brown.  Flip to the other side and repeat.

When they come out of the oven, drizzle with olive oil and rub the top surface with a sliced garlic clove.

Toasted Baguette

Using 3 or 4 large tomatoes, slice a tomato side ways (so that the top half of the tomato has the vine) and squeeze the juice and seeds over the kitchen sink.  Repeat with the bottom half to remove seeds.

Dice the tomatoes, drizzle with olive oil, S&P to taste.

Fresh basil!  Pull 10-12 fresh basil leaves, roll them up together and slice thin.  Add to the tomato mixture and stir.

Scoop the tomato mixture on each toasted baguette slice.

SweetStackers food storage tray inserts

A fresh tomato appetizer perfect for late summer.  Ready to serve or transport to a party!

Sweet Stackers Food Storage trays appetizer

Sweet Stackers are reusable, stackable trays that insert into a container your already own.  The classic Tupperware 9×9 inch container and 8×8 inch Sweet Stackers tray set is pictured.   Two layers of bruschetta in one container without a soggy mess.  Ready to transport to a party or picnic!

sweetstackers.com

or

Sweet Stackers Etsy Shop

Tomato Harvest Salsa

Is it weird that I absolutely love the smell of tomato vines on my hands?

This is my favorite part of summer…when it is time to harvest tomatoes from my veggie garden.  Much of it takes me back to my childhood, when I would go into the garden to pick the biggest tomato I could find, brush off the dirt in my shirt and take a big bite out of it.

This is the salsa that I whipped up from this afternoon’s tomato harvest!

4-5 medium size tomatoes chopped

1 green bell pepper chopped

2-3 banana peppers chopped

1 small onion diced small

2 cloves garlic minced

4-5 basil leaves chopped

1 tsp lemon juice

1 tsp extra virgin olive oil

1 tsp cider vinegar

1/2 tsp salt

1/2 tsp ground cumin

hot sauce to taste

Happy Summer!