Has anyone else noticed the holiday coffee cup sleeves from Starbucks? I just love them!
Why do I have so many of these coffee cup sleeves? Well, I'm going to be making something with them. Oh, how I wish I could share with you now, but you'll just have to wait and see! I'm so excited about this, but it's still a little early and I don't want to spoil the surprise for some people. (Just so you know, I did not drink tons of coffee to get all of these sleeves. Some of them were extras that I picked up along with the one that came with my drink—loving the Peppermint Mocha and Caramel Brulee Latte—and some of them came from my co-workers who have been kind enough to give me their cup sleeves and not tell me how my request for coffee cup sleeves was totally weird.)
However, I do have something that I can share with you — this recipe for chocolate chip pumpkin cookies. I found this recipe on the food blog YumSugar last year and when I made it, I knew it had to become one of my must-bake holiday recipes! The cookies don't have the same texture as regular cookies (I think it's because of the pumpkin) so don't be alarmed if your cookies taste and feel almost spongy. That's how they should taste and feel, as well as tasting delicious! This is a great recipe if you are a fan of pumpkin-flavored things and/or are going to a holiday party and want to bring something different from the standard pumpkin pie. I baked a batch for my book club this month and they were a hit!
Ingredients:
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1 tsp vanilla
pinch of ground ginger
1/2 cup butter (1 stick)
1 cup brown sugar
1/2 cup sugar
1 egg
15 oz can of pumpkin
1-2 cups of chocolate chips
1. Preheat oven to 375.
2. Sift together flour, salt, baking soda, cinnamon, nutmeg, clove, and ginger. Set aside.
3. Beat butter, brown sugar, and sugar together in large bowl.
4. Add pumpkin and vanilla and mix until incorporated.
5. Add egg and beat well.
6. Gradually (in 3 steps) beat in flour mixture.
7. Stir in chocolate chips.
8. Drop rounded spoonfuls onto baking sheets.
9. Bake for 13-15 minutes. Remove from oven and let sit for two minutes on baking sheet.
10. Move to wire rack to cool completely.
Don't they look divine? Yum!
Well, that's all I've got for you today. Have a great weekend and stay crafty!
Why do I have so many of these coffee cup sleeves? Well, I'm going to be making something with them. Oh, how I wish I could share with you now, but you'll just have to wait and see! I'm so excited about this, but it's still a little early and I don't want to spoil the surprise for some people. (Just so you know, I did not drink tons of coffee to get all of these sleeves. Some of them were extras that I picked up along with the one that came with my drink—loving the Peppermint Mocha and Caramel Brulee Latte—and some of them came from my co-workers who have been kind enough to give me their cup sleeves and not tell me how my request for coffee cup sleeves was totally weird.)
However, I do have something that I can share with you — this recipe for chocolate chip pumpkin cookies. I found this recipe on the food blog YumSugar last year and when I made it, I knew it had to become one of my must-bake holiday recipes! The cookies don't have the same texture as regular cookies (I think it's because of the pumpkin) so don't be alarmed if your cookies taste and feel almost spongy. That's how they should taste and feel, as well as tasting delicious! This is a great recipe if you are a fan of pumpkin-flavored things and/or are going to a holiday party and want to bring something different from the standard pumpkin pie. I baked a batch for my book club this month and they were a hit!
Ingredients:
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1 tsp vanilla
pinch of ground ginger
1/2 cup butter (1 stick)
1 cup brown sugar
1/2 cup sugar
1 egg
15 oz can of pumpkin
1-2 cups of chocolate chips
1. Preheat oven to 375.
2. Sift together flour, salt, baking soda, cinnamon, nutmeg, clove, and ginger. Set aside.
3. Beat butter, brown sugar, and sugar together in large bowl.
4. Add pumpkin and vanilla and mix until incorporated.
5. Add egg and beat well.
6. Gradually (in 3 steps) beat in flour mixture.
7. Stir in chocolate chips.
8. Drop rounded spoonfuls onto baking sheets.
9. Bake for 13-15 minutes. Remove from oven and let sit for two minutes on baking sheet.
10. Move to wire rack to cool completely.
Don't they look divine? Yum!
Well, that's all I've got for you today. Have a great weekend and stay crafty!
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