Spice Doodles

I've been trying to make new different cookies every week or so. I've managed to find some great recipes in the last few weeks! This week I tried something that looked similar to my snicker doodles. After eating them, they tasted almost exactly the same as well. The only thing that I could tell was different was the spice on the outside.

I had a hard time finding pumpkin pie spice, and I'm not sure if this is something that can be purchased all year round. If you can't find it, 1 tsp of pumpkin pie spice = 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground allspice (or ground cloves), and 1/8 tsp ground nutmeg.

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 tsp baking powder
1/4 tsp salt
1 egg
1 tsp vanilla
2 & 1/4 cups flour
2 Tbsp sugar
1 tsp pumpkin pie spice

• In large mixing bowl, beat butter and shortening with mixer on medium for about 30 seconds. Add sugar, baking powder, and salt. Beat until combined.
• Beat in egg and vanilla until combined, beat in flour with mixer until too stiff and mix remaining by hand.
• If necessary, cover and chill dough for about 1 hour, or until easy to handle.
• Preheat oven to 375 degrees.
• In small bowl, mix 2 Tbsp sugar and pumpkin pie spice.
• Shape dough in to 1 inch balls, roll in sugar mixture, and place on cookie sheet.
• Bake for 10-11 minutes or until edges are golden. Cool on cookie sheet then transfer to wire rack to cool completely.

Unfortunately, I swear I took a picture of them with my phone, but it doesn't seem to be there. When I make these again, I'll be sure to get a picture and get it up here. In the mean time, here is a link to my snickerdoodle recipe... they look the same: Snickerdoodles

Raspberry Cheesecake Brownies

This dessert looked so pretty, I just couldn't pass it up! I got it out of my cookie cook book (it has a section called "unbeatable bars"). Everyone loved them!
We prefer sweeter chocolate. Chocolate dishes made with unsweetened are a little too rich for us so I made this with all semisweet chocolate.
Brownie Layer
4 oz bittersweet or semisweet chocolate, chopped
2 oz unsweetened chocolate, chopped
1/2 cup unsalted butter
1 & 1/4 cups sugar
3 eggs
1 & 1/2 tsp vanilla
1/2 tsp salt
3/4 cup flour
Cheesecake Layer
1 - 8 oz package cream cheese, softened
2/3 cup sugar
2 tsp lemon juice
1 egg
1/2 tsp vanilla
2 Tbsp flour
1 & 1/2 cups fresh raspberries
1 Tbsp sugar

• Preheat oven to 350 degrees, grease and flour a 9 x 13 pan.
• For brownie layer, in medium saucepan, stir and heat chocolate and butter until melted and smooth. Remove from heat and let cool.
• Whisk in sugar then eggs, one at a time.
• Whisk in vanilla and salt then stir in flour until just combined.
• Spread batter evenly in bottom of prepared pan.
• For cheesecake layer, in medium bowl, beat cream cheese and sugar on medium speed until combined.
• Beat in lemon juice, egg, and vanilla until just combined. Beat in flour.
• Spread mixture evenly over brownie layer, top with raspberries, and sprinkle with the 1 Tbsp sugar.
• Bake for 35-40 minutes, until top is puffed and golden. Cool in pan on wire rack then chill, covered, for at least six hours.
• Cut in to bars and serve cold or at room temperature.

Praline Sweet Potatoes

This is a holiday dish that my aunt makes every year. I'm not a big fan of sweet potatoes, but everyone else loves it! We've always doubled the topping on this recipe.

Filling
2 large cans yams, drained
1 egg
1/4 cup brown sugar
1/2 tsp salt
1 tsp vanilla
1/2 cup butter, melted
1/3 cup milk
Topping
3 Tbsp butter
3 Tbsp flour
1/3 cup brown sugar
1/3 cup chopped pecans

• Preheat oven to 350 degrees
• Combine all filling ingredients together with a blender. Spread in bottom of 9 x 13 pan.
• For topping, in small saucepan, melt butter.
• Add remaining ingredients and cook until well mixed.
• Spoon over top of sweet potato mixture.
• Bake for 35-45 minutes.