chocolate oatmeal sandwich cookies with pumpkin buttercream

 

the goods:

 

1 cup unsalted butter, room temperature, divided

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 tablespoon milk

2 teaspoons vanilla extract, divided

1 cup uncooked quick-cooking oats

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup semisweet chocolate morsels

1 and 1/2 cups confectioners' sugar

4 tablespoons pumpkin puree

orange food coloring

 

Beat 1/2 cup butter along with granulated sugar and brown sugar until light and fluffy. Add egg; beat until blended. Reduce speed to low; add milk and 1 teaspoon vanilla. In a small bowl, combine oats with flour, cocoa powder, baking soda, and salt. Gradually beat into butter mixture just until blended. Stir in chocolate morsels. Cover and chill for 30 minutes.

Preheat oven to 350 degrees. Drop dough evenly in 2 tablespoon mounds onto parchment-lined baking sheets. Bake for 10 minutes. Cool on baking sheets 1 minute then transfer to wire racks to cool.

Beat remaining 1/2 cup butter and confectioners' sugar at medium-high speed with an electric mixer until creamy. Add pumpkin; beat until blended. Add remaining 1 teaspoon vanilla and orange food coloring, as desired; beat well.

Arrange half the cookies upside down on a work surface. Spoon frosting over center of cookies. Top with remaining cookies pressing gently to distribute frosting.

vegan orange zucchini bread

 

the goods:

 

2 small zucchini, grated (2 cups)

3 cups flour

1 scant teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 cup granulated sugar

1/2 cup applesauce

1/3 cup vegetable oil

zest of one orange

1/2 teaspoon vanilla

1 tablespoon orange juice

 

glaze:

1/2 cup confectioners' sugar

2 tablespoons orange juice

1/4 teaspoon orange zest

 

Preheat oven to 350 degrees. Grease 2 loaf pans. Combine the flour, salt, baking powder, and baking soda. Mix well with a whisk and make a well in the center. In a glass measuring cup, combine applesauce, orange zest, juice, vanilla, oil, and sugar; mix with a fork. Add to the flour mixture and fold gently until combined. Fold in zucchini and divide the batter between the 2 prepared pans.

Bake for 40 minutes. Cool in pan for 10 minutes. Then run a small knife around the loaf to gently separate it from the pan. Place the loaves on a wire rack with wax paper below it to finish cooling.

Prepare the glaze: Mix the remaining orange juice and 1/2 cup confectioners' sugar in a small bowl. Add the remaining zest and stir until combined. While the bread is still warm, spoon the glaze onto the top of each loaf and let is drip down the sides. Cool completely before slicing and serving.

vegan zucchini brownies

 

the goods:

 

1/2 cup canola oil

1 and 1/2 cups granulated sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 and 1/2 teaspoons baking soda

1 teaspoon salt

2 cups shredded zucchini

chocolate frosting (optional)

 

Preheat oven to 350 degrees. Grease a 9x13-inch baking pan.

In a large bowl, mix together the oil, sugar, and vanilla until well blended.

Stir in flour, cocoa powder, baking soda, and salt until combined. Fold in zucchini.

When first combining the ingredients, they may seem dry, but as you fold in the zucchini, a doughy mixture will form. Don't fret. The zucchini releases a ton of moisture during baking and these brownies will be anything but dry!

Gently press the dough/batter evenly into the prepared pan. Bake for 20-30 minutes, until brownies spring back when gently touched or a toothpick comes out clean(ish).

Top with a dusting of confectioners' sugar or your favorite chocolate frosting. You'll have no idea you're eating vegetables!

carrot coconut cupcakes

 

the goods:

 

1 and 1/4 cups shredded coconut

1 cup sugar

1/3 cup vegetable oil2 tablespoons fresh orange juice

1/2 teaspoon vanilla extract

2 large eggs

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground allspice

1/2 teaspoon salt

3/4 cup plus 2 tablespoons flour

1 and 1/2 cups shredded carrots

 

cream cheese frosting:

8 ounces cream cheese, at room temperature

3/4 cup confectioners' sugar

1/4 teaspoon vanilla extract

Preheat oven to 350 degrees. Spread 1 cup of the shredded coconut out on a baking sheet, and toast in the oven until golden brown, about 5 minutes. Transfer the coconut to a small bowl and set aside to cool.
In a large bowl, combine the sugar, oil, orange juice, vanilla, and eggs. Stir in the baking powder, baking soda, allspice, and salt. Add the flour; mix. Stir in shredded carrots and remaining 1/4 cup shredded coconut.
Line muffin tin with paper liners; distribute the batter evenly. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let the cupcakes cool.
Make cream cheese frosting: In a mixing bowl, whisk the cream cheese, sugar, and vanilla together until smooth. Use immediately, be sure cupcakes are completely cool before frosting. Garnish with toasted coconut.

rhubarb crisp

the goods:

 

1 pound rhubarb

3/4 cup sugar, divided

1/4 cup plus 2 tablespoons flour

1/4 cup (1/2 stick) unsalted butter, chilled, cut into pieces

1/2 cup rolled oats

1/4 teaspoon ground cinnamon

ice cream, for serving (strawberry or vanilla)

 

Preheat oven to 400 degrees. Slice the rhubarb stalks on the diagonal into uniform 3/4-inch-thick pieces. Place in a 2-quart baking dish; toss with 1/2 cup sugar and 2 tablespoons flour.

In a food processor, pulse the remaining 1/4 cup flour with the butter until the clumps are pea-size. Add the remaining 1/4 cup sugar, the rolled oats, and cinnamon; pulse just to combine. Sprinkle over the rhubarb.

Bake until the rhubarb is tender and the topping is golden, 35 minutes. Serve warm with ice cream.

parsnip cupcakes with cream cheese frosting

 

the goods:

 

1 cup all-purpose flour

1 teaspoon ground cardamom

1 and 1/2 teaspoons baking powder

1/4 teaspoons fine salt

3/4 cup packed light-brown sugar

2 large eggs

2/3 cup vegetable oil

1 tablespoon pure vanilla extract, divided

2 cups grated parsnip (from 1 large peeled parsnip)

8 ounces cream cheese, room temperature

1/2 stick unsalted butter, room temperature

1/2 cup confectioners' sugar

pumpkin pie spice, for serving

 

Preheat oven to 350 degrees. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture.

 

Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes. Let cool completely in pan on a wire rack.

 

In a large bowl, with a mixer, beat cream cheese, butter, confectioners' sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes. Sprinkle with pumpkin pie spice.

 

Warning: may cause face dives head first into it's yumminess!

pumpkin-chocolate whoopie pies

the goods:

2 cups all-purpose flour

2 teaspoons pumpkin pie spice

1 and 1/2 teaspoons baking powder

1/4 teaspoon salt

2 large eggs

3/4 cup pure pumpkin puree

1 cup packed light-brown sugar

1/3 cup unsalted butter, melted, plus 1/4 cup, room temperature

3/4 cup heavy cream

2/3 cup unsweetened cocoa powder

1 and 3/4 cups confectioners' sugar, plus more for serving

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. In a large bowl, whisk together eggs, pumpkin puree, brown sugar, melted butter, and 1/4 cup heavy cream. Add flour mixture to egg mixture and whisk just until combined. Drop dough in 2-tablespoon mounds, 1 inch apart, onto a parchment-lines baking sheet. Bake until tops of cookies spring back when gently pressed, about 14 minutes. Transfer to wire racks to cool. Repeat with remaining batter.

In a medium bowl, using an electric mixer, beat room temperature butter, 1/2 cup cream, cocoa powder, and confectioners' sugar on medium-high until fluffy, 2 minutes. Spread filling on flat side of half the cookies; sandwhich with remaining cookies. Dust with confectioners' sugar to serve.

icebox pumpkin-mousse pie

the goods:

crust:

30 chocolate wafers, such as Famous

2 tablespoons dark-brown sugar

5 tablespoons unsalted butter, melted

filling:

1 and 1/2 cups pure pumpkin puree (from a 15-ounce can)

4 ounces cream cheese, room temperature

1/2 cup packed dark-brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup pure maple syrup

1 cup cold heavy cream

topping:

1 cup cold heavy cream

1 tablespoon confectioners' sugar

Make crust: Preheat oven to 325 degrees. In a food processor, process wafers and brown sugar until finely ground. With machine running, slowly add butter and process until mixture resembles wet sand. Firmly press crumb mixture into bottom and up side of a 9-inch pie plate. Bake until crust is dry and set, 10 to 12 minutes. Let cool completely in plate on a wire rack.

Make filling: In clean food processor, process pumpkin puree, cream cheese, brown sugar, cinnamon, and nutmeg until smooth, scraping down side as needed. With machine running, add maple syrup in a slow, steady stream. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold pumpkin mixture into whipped cream. Spoon filling into crust and refrigerate until set, 3 hours (or up to 1 day).

Make topping: In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, 3 minutes. With spatula, mound topping over pie and serve immediately.

pumpkin cupcakes with cream cheese frosting

the goods:

cupcakes:

1 cup pure pumpkin puree (from a 15 oz. can)

1/2 cup buttermilk

2 teaspoons pure vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature

1 cup packed light-brown sugar

1 cup granulated sugar

3 large eggs

frosting:

12 ounces cream cheese, room temperature

10 tablespoons (1 and 1/4 sticks) unsalted butter, room temperature

1 and 1/2 cups confectioners' sugar, sifted

2 teaspoons pure vanilla extract

1 to 2 tablespoons whole milk (optional)

Preheat oven to 350 degrees. Lightly coat 24 standard muffin cups with nonstick cooking spray or line with paper liners. In a medium bowl, whisk together pumpkin puree, buttermilk, and vanilla.

In another medium bowl, whisk together flour, baking powder, baking soda, and pumpkin pie spice.

In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions, alternating with two additions pumpkin mixture, until combined.

Scoop 1/4 cup batter into each muffin cup. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes.

Let cupcakes cool in pans on wire racks, 15 minutes. Remove cupcakes from pans and let cool completely on racks, 10 minutes.

Meanwhile, make frosting: In a large bowl, using an electric mixer, beat cream cheese and butter until smooth, 4 minutes. With mixer on low, beat in confectioners' sugar and vanilla extract until smooth and fluffy, 5 minutes. Thin with milk if necessary.

Generously frost cupcakes.

Enjoy!

citrus-glazed pumpkin-carrot cake

the goods:

3/4 cup unsalted butter, room temperature, plus more for pan

5 and 1/4 cups all-purpose flour, plus more for pan

4 and 1/2 teaspoons baking powder

3/4 teaspoon baking soda

2 teaspoons salt

2 and 1/4 teaspoons ground cinnamon

2 and 1/4 teaspoons ground ginger

1 and 1/3 cups light-brown sugar

3 large eggs

1/2 cup buttermilk

1 can (15 ounces) pure pumpkin puree

1 and 1/3 cups finely grated carrots (about 7 medium carrots)

citrus glaze:

2 cups confectioners' sugar

1 tablespoon fresh lemon juice

1 tablespoon fresh orange juice

pinch of salt

Preheat oven to 350 degrees. Butter and flour an angel-food cake pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 4 minutes. Beat in eggs, one at a time, scraping down bowl as needed. In a medium bowl, whisk together buttermilk and pumpkin puree. With mixer on low, add flour mixture to butter mixture in three additions, alternating with two additions pumpkin mixture. Scrape down bowl as needed. Fold in carrots.

Spread batter into pan, using a small spatula to fill any air pockets. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles. Bake until a wooden skewer inserted in center of cake comes out clean, 70 to 75 minutes. Let cool completely in pan on a wire rack. Remove cake from pan.

To make glaze, in a medium bowl stir together confectioners' sugar with citrus juices and salt.

Spoon glaze over top of cake to serve.

pumpkin doughnut muffins

the goods:

batter:

10 tablespoons unsalted butter, room temperature, plus more for pan

3 cups all-purpose flour, plus more for pan

2 and 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/3 cup buttermilk

1 and 1/4 cups pure pumpkin puree

3/4 cup light-brown sugar

2 large eggs

sugar coating:

3/4 cup granulated sugar

2 and 1/2 teaspoons ground cinnamon

1/4 cup (1/2 stick) unsalted butter, melted

Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together four, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Spoon (an ice-cream scoop works perfectly for this) 1/3 cup batter into each muffin cup and bake until toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

chocolate-zucchini cakes with walnuts

the goods:

1/2 cup unsalted butter, melted and cooled

1 cup sugar

1/2 teaspoon salt

1 large egg

1/2 teaspoon pure vanilla extract

1 cup finely grated zucchini (from 1 medium zucchini)

3 tablespoons sour cream

1 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/3 cup (3 ounces) bittersweet chocolate, chopped, or chocolate chips

nonstick cooking spray

24 walnut halves

Preheat oven to 350 degrees.

In a large bowl, stir together butter, sugar, salt, and egg until combined.

Add vanilla, zucchini, and sour cream and stir until incorporated.

Sift flour and cocoa powder into bowl and stir until combined.

Stir in chocolate.

Spray two mini muffin pans or 1 cupcake pan with cooking spray. Fill each cup with 2 tablespoons batter for mini muffins, or 1/4 cup batter for cupcakes.

Top with a walnut.

Bake until a toothpick inserted in center comes out clean, 15 to 17 minutes. Let muffins cool slightly in pans on wire racks before serving.