Recipe of the week: Pumpkin Crisp

Nothing says fall like pumpkin, it seems like all the stores have pumpkin stuff right now.  I am not a fan of pumpkin pie, I don't like the texture, but I do like the flavor.  I made this the other day and it was delicious.  I used a cake mix from Trader Joe's because it has less junk in it than others.  Let me know what you think.  A Votre Sante!

Pumpkin Crisp

1 15 oz can of pumpkin
2 eggs
1 cup evaporated milk
3/4 cup of sugar (I used raw)
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 butter or white cake mix
1/2 cup chopped walnuts or pecans
1 stick of butter melted

Preheat oven to 350.  Mix the first 6 ingredients in a large bowl until eggs are incorporated.  Pour into a 9X13 pan that you have sprayed with cooking spray.  Sprinkle cake mix over the top so it's evenly distributed.  Top with the chopped nuts.  Drizzle butter over the top and bake for about 45 minutes or until the knife comes out clean.  Serve with whipped cream or ice cream.  Enjoy!

Recipe of the week: Lemonade Cookies

I love all things lemon, especially in the summer, even though lemons are typically ripe in the winter.  I whipped up a batch of these last night and they were definitely a hit.  You could use pink lemonade as well and they would a pretty color.  Let me you think.  A Votre Sante!

Lemonade Cookies

1/2 cup salted butter, softened
1/2 cup granulated or raw sugar
1/2 tsp baking powder
1/4 tsp baking soda
1 large egg, beaten
1/3 cup frozen lemonade concentrate, thawed
1 and 3/4 cup flour (I used unbleached)

In a large bowl or your electric mixing bowl, cream the butter and sugar until fluffy.  Mix in the baking powder and baking soda.  Beat until well combined.  Add the egg and the lemonade concentrate.  Add the flour, 1/2 cup at a time, beating after each addition.  If the cookie dough is sticky put it in the frig for about 30 minutes.  Drop the cookies by tablespoon on an ungreased cookie sheet (12 fit perfectly on mine).  Bake at 350 degrees for 10-12 minutes.  Let the cookies cool before frosting.

Frosting for lemonade cookies

2 Tbsp salted butter, softened
2 cups powdered sugar
4-6 tsp of lemonade concentrate (start with 4 then add more if the frosting is too thin, I used 6)

Beat the butter and powdered sugar together.  Mix in the lemonade concentrate.  If your frosting is too thin add more powdered sugar, too thin more lemonade.  Frost the cookies when they are completely cooled.  This made about 2 dozen, if you use a teaspoon your cookies will be smaller and it will make more.  Enjoy.