Blast from the Past - Paula Deen's Pumpkin Spice Cookies
In today's blast from Paula and her son Jamie reminisce about friends and family over a traditional fall pumpkin spice cookie recipe!
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Ingredients
1 cup softened, plus 1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1/2 teaspoon rum extract
3 1/4 cups plus more for dusting all purpose flour
2 teaspoons baking powder
1 tablespoon plus 1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
8 oz softened cream cheese
3 cups powdered sugar
Directions
1. Preheat the oven to 350 °F. Line 2 baking sheets with parchment paper.
2. In a large bowl, beat 1 cup butter and granulated sugar at medium speed with a mixer until creamy. Add the eggs, vanilla extract and rum extract, beating until combined.
3. In a medium bowl, combine the flour, baking powder, 1 teaspoon pumpkin pie spice and salt. Gradually add the flour mixture to the butter mixture, beating until combined.
4. Wrap the dough in heavy-duty plastic wrap and chill for 1 hour.
5. On a lightly floured surface, roll the dough to 1/4-inch thickness. Use a 4-inch pumpkin cookie cutter to cut out the dough.
6. Place the dough on the prepared baking sheets. Bake until the edges are very lightly browned, 8 to 10 minutes.
7. Let the cookies cool on the pans for 2 minutes. Then remove and cool completely on wire racks. Spread the Cinnamon Cream Cheese frosting on the cookies if using. Garnish with sprinkles.
Cinnamon Cream Cheese Frosting:
1. In a medium bowl, whisk together cream cheese, 1/2 cup butter and 1 tablespoon pumpkin pie spice with an electric mixer.
2. Add in the powdered sugar in thirds. Makes about 1 1/2 cups frosting.
Gingerbread Girls and Boys Recipe by Paula Deen - Blast from the Past
Nothing says Christmas like Gingerbread Cookies ...and in this Blast from the Past Paula make Gingerbread girls and boys -
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#pauladeen #blastfromthepast
Ingredients
2 teaspoons ground ginger
1/4 cup molasses
3 3/4 cups plus more for dusting work surface all purpose flour
2 large eggs
1 stick softened (or margarine) butter
3/4 cup packed dark brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 cup sifted confectioner's sugar
1 to 2 tablespoons milk
as desired food coloring
Directions
1. Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined.
2. Add the eggs and molasses and mix until combined.
3. Sift together the flour, ginger, baking soda, cinnamon, nutmeg and salt.
4. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.
Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.
Preheat the oven to 350 °F.
Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8 inch thick. Cut out with gingerbread boy and girl cookie cutters. You can reroll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets.
Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool.
To make the icing, combine the confectioner’s sugar and milk. Divide the mixture into thirds; leave one-third white, and color one-third green and the final third red. Decorate piping eyes, mouths, buttons, and bow ties. Makes between 18-24 cookies.
Snicker Doodle Cookies! Recipe tutorial #Shorts
How to make Snicker Doodle Cookies!
Hey guys, I'm Eloise! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this simple how to make Snicker Doodle Cookies! Rolled in cinnamon sugar before baking these are chewy delicious cookies that are so simple to make!
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#shorts #tutorial #baking #cookies #recipe
Paula Deen's Ooey Gooey Butter Cake #Pumpkin
Where cooks go to get a workout!
Paula Deen Hidden Mint Cookie Recipe - Blast from the Past
Who doesn't like a good cookie? Imagine if it has a hidden mint ? In this blast from the past, Paula cooks up a hidden mint cookie. -
Ingredients
1 (18 oz) roll sliced 1/4-inch thin refrigerated sugar cookie dough
1 (14 oz) package chocolate mint wafers
1 tablespoon coarsely chopped ( or pecans) or enough to cover top of cookies walnuts
1 beaten egg
Preperation
1. Preheat oven to 375 °F.
2. Slightly grease a cookie sheet.
3. Place slices of sugar cookies on sheet, about 2-3 inches apart. Top each with a chocolate wafer. Cover wafer with another slice of cookie dough.
4. Brush dough with a beaten egg. Press nuts into top of dough. Bake for about 10 minutes. Makes about 20 cookies.
No Bake Pumpkin Pie Parfait Recipe with Paula Roy
Fall is here! Join Paula Roy as she makes a delicious no-bake pumpkin pie parfait in the new Gallery Townhomes at Cardinal Creek Village. Full Recipe Below:
How to cook small ‘pie’ pumpkins: split in half, scoop out seeds, bake cut side down at
350F for 35 – 45 minutes. Scoop out cooked flesh and puree. Can use canned pumpkin puree (not
pumpkin pie filling) instead.
¾ cup unseasoned pumpkin puree
3 tablespoons plain Greek yogurt
3 tablespoons maple syrup
1 teaspoon each powdered ginger, cloves and cinnamon
8 ginger cookies, crumbled
½ cup whipped cream
In a medium bowl, combine the pumpkin, yogurt, maple syrup and seasonings.
Place about 2 tablespoons of the pumpkin mixture in the bottom of four serving dishes (small
mason jars, cocktail glasses or even wine glasses work well).
Add a dollop of whipped cream to each dish.
Add a tablespoon of crumbled cookie to each dish.
Repeat all three layers; refrigerate until ready to serve.
Serves 4.