Monday, November 12, 2012

Two Ingredient Pumpkin Cookies

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Morning!  How was everyone's weekend?
 
Friday night the BF and I had a low key evening.  We cooked dinner at home, then caught up on our favorite shows: The Office, Nashville, Parks & Rec.  Have y'all been watching Nashville?  It's amazing!  I love the music, the story line, and the drama.
 
The rest of the weekend was spent painting.  Julia and I volunteered to paint my parent's basement.  We did a dark tan color with white molding - it looks really good.  Stay tuned for pics on that :)
 
Saturday night the BF and I went out to dinner to Rosebud.  We sat at the bar and watched the UGA game.  I sipped on a fall Pim's cup (gin, Pim's, & cider) and the BF had Maker's with a splash of ginger.  For dinner I had the Chinese Chicken Salad with fried chicken and fall veggies.  The BF had seared ahi tuna with fall veggies and fried rice.  Everything was delicious! 
 
My favorite recipes are those that require little ingredients.  I get so intimidated by a recipe with 20 ingredients of things I've never heard of.   How many of you know about the canned pumpkin trick??

You can pretty much add 1 can of pumpkin to any cake mix or TJ's bread mix (cook per the instructions) and it will come out perfectly!  Like my fudgy brownies.

 

I tried a different version of pumpkin spice cookies the other day.  This time I used carrot cake mix instead of the normal spice cake mix.  The result was pretty good! 
 
 
Pre-heat the oven to 350 degrees.  Mix 1 can pumpkin and carrot cake mix together.  Spoon onto greased cookie sheet.  Bake at 350 degrees for 8-10 minutes. Enjoy!

 
 Note: these cookies get better the longer they sit. The flavor really comes out and they become super moist after a day or two.
 
These are some of our favorite cookies and they're perfect for fall!
 
Have a great Monday!
 
 
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