SO delish. My second time making them. The only adjustment I make is on the frosting, instead of only using 3 oz. of cream cheese, I use a whole box. I think that's 8 oz. I don't up the sugar or anything and it is perfectly sweet that way.
Next up:
1 pkg. Chocolate Pudding mix
1 c. pumpkin puree
1 c. candied ginger cut into small pieces
2 c. flour
1 1/2 c. brown sugar
1 c. quick oats
2 t. vanilla
3/4 t. salt
2 t. baking powder
1/2 stick of butter, melted
2 eggs.
Mix well, drop on cookie sheets by the Tablespoon, bake at 350 for 12 minutes.
So tasty!
I also made my friend Laura's (towninwifehouse.blogspot.com) Lentil Soup. I LOVE her recipe!
Here it is:
2 T. olive oil
1 onion, chopped
3 carrots, grated
1 T. minced garlic
1 t. each of oregano, thyme and marjoram
1 t. garlic powder
1 28 oz. can diced tomatoes with juice
8 c. water
4T. beef style seasoning
2 c. dried lentils, rinsed
1 bunch of fresh spinach, chopped
salt to taste
heat oil in lage soup pot; saute onions, carrots, garlic, seasoniongs for about 5 minutes.
Add tomatoes, broth and lentils; bring to boil, reduce heat, cover and simmer for about 1 hour. So delicious! :)
No, I haven't been doing exactly as my menu has told me to do this week! I also made Pumpkin Spice Granola yesterday from: findingjoyinmykitchen.blogspot.com and I made Pumpkin Pancakes from allrecipes.com. It's hitting the spot y'all! :) I've got all these pumpkins sitting around, I've started baking them! They taste wonderful pureed!
So, while I had a small moment of time, I thought I'd share some of these yummies with you. :)
linked to raising-homemakers.com
I'm making that soup as I read your post!!!! Cool! :) We will both enjoy it today! =) LOVE the verse idea with your centerpiece. Nice.
ReplyDeleteyou centerpiece is beautiful! i will need to try your recipe, too!
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