So I have a confession to make.  Sometimes when I’m in a blog post preparing frenzy, baking lots of stuff, taking lots of outfit pictures, etc. I get so backed up in content that I don’t have enough time to post then.  Case in point, this post here.  It’s a “The Dish” one if you couldn’t tell from the title, but I actually made these ONE YEAR AGO.  But then somehow November and December got away from me and then I figured it was too late to post about a pumpkin recipe, although I do not have a problem with pumpkin desserts being made year round, mind you.  SO anyways, I figured it was about time I post this… since recipes never really go bad, thank goodness!

Chocolate Pumpkin Whoopie Pies (adapted from Martha Stewart)

Ingredients

For the Cookies
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
1 tablespoon unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
For the Filling
4 ounces cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1/4 cup canned solid pack pumpkin
Pinch of cinnamon
Pinch of nutmeg
1/2 cup of chocolate chips (optional)

Directions

1. Prepare cookies: Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
2. Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.

3. Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
4. Prepare filling: In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter, and confectioners’ sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.

5. Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Place 5-6 chocolate chips on top of filling. Sandwich with remaining cookies, keeping the flat sides down.

And there you have it!  A little time consuming, but so worth it.  These little mini bites are perfect for a Fall Holiday party or potluck!  Don’t worry, all the whoopie pies you see in this post had already been consumed (last year), it was only a matter of minutes at the office. 

Well, I just wanted to say once again how THANKFUL I am of this blog, my readers (you), and my sponsors.  I am so happy to always share with you all the daily happenings in my life and honored that so many of you care enough to read and leave comments about it!  Hope you all have a safe, wonderful Thanksgiving holiday filled with a ton of good food!  Our menu will consist of a young chicken (it’s just the 2.5 of us so we didn’t want to go all out w/ a turkey), cranberry dressing, creamy corn casserole, green beans, mashed sweet potatoes, and mini pumpkin pies! 

P.S. If you have a little one in your life… a daughter, son, niece, nephew, or have friend’s with kids, then don’t forget to enter The Rice Babies $20 credit giveaway!

P.P.S. Have you voted for me in the Soon Maternity Blogger’s Style Challenge yet? 

What’s on your Thanksgiving menu?

Recently, in my hunt for the perfect ways to use up my pumpkin, I found this amazingly simple and delicious recipe on Pressed Down, Shaken Together that uses pumpkin and crescent rolls.  Now I have to say that it’s been awhile since I’ve bought said crescent rolls (don’t know why) and since I always love to mix up what I eat I decided to give it a shot.  Boy was this delicious, seriously y’all, you’ve got to try it.  It’s flaky, sweet, tasty, flavorful and mmmm, just feels right with a glass of milk or some hot tea.  So get your ingredients ready and LET’S BAKE!

Pumpkin Pie Croissants (recipe from here)

Ingredients:

- 2 tubes of refrigerated crescent rolls
- 1/2 block of cream cheese
- 1 cup canned pumpkin
- 1 1/2 tsp. pumpkin pie spice + 1 tbsp. pumpkin pie spice
- 3 tbsp. sugar + 4 tbsp. sugar

Directions:

1. Preheat oven to 375 degrees.

2. Roll each crescent roll out and cut each lengthwise by 2.

3. Mix together the cream cheese, canned pumpkin, 1 1/2 tsp. pumpkin pie spice, and 3 tbsp sugar.  Generously spread each crescent roll with a tablespoon of the mixture.  (Sorry if this picture isn’t too appetizing, I didn’t do such a good job of mixing up the cream cheese haha.)

4. Starting at the wider end, roll the crescent roll so the smaller end is on top.

5. Now mix together 1 tbsp. pumpkin pie spice and 4 tbsp. sugar.  Roll each of the crescent rolls into the mixture so that it is evenly coated with the sweet goodness.

6. Bake at 375 degrees for 15-18 minutes.

And now you can finally enjoy your creation!  We ended up giving some of these to our neighbor across the street as a thank you for giving us a bunch of free baby hangers!  But of course we kept some to ourselves too, duh.    I’d eat these as a dessert OR breakfast and are best eaten fresh out of the oven.  Cool thing about this is that next time you can make your own crescent roll filling, oh think of the possibilities… peanut butter, nutella, marshmallow fluff, jam… mmm yes.

Entries for this giveaway have been closed, thanks for entering!

Hey all!  I’m back again, but this time with a TASTY GIVEAWAY!  I had a similar giveaway last year and it was such a hit that I decided to bring it back.  Sweet Lydia’s shop is not just your regular old sweets shop, but her focus is sticky gooey heavenly marshmallows, with her most popular item being S’mores!  What more could you ask for?  If you are looking for the perfect holiday treat for your Thanksgiving or Christmas party or as a stocking stuffer or really to just indulge on yourself, look no further!

 I just HAD to create a photo collage with some of her treats.  Have I got your drooling yet?  That was my goal. 

{BIRTHDAY GIVEAWAY #3 of 6}

Enter to win a box of Sweet Lydia’s Mixed Fall Box of Smores (that’s 3 Pumpkin Spice and 3 Apple Cirder Smores, YUM)!

To enter:

1. What is your favorite kind of birthday cake? (mandatory entry)

For additional entries, leave a separate comment for each action.
2. Visit Sweet Lydia’s and leave a comment with your favorite item!
3. Be a Google Friend Connect follower of this blog
4. Like Sweet Lydia’s on Facebook and write on the wall saying I sent ya
5. Follow @sandyalamode and @sweetlydias on Twitter
6. Blog, facebook, or tweet about this giveaway (make sure to include @sandyalamode and @sweetlydias in your tweet) and include the link (one entry each). 

Feel free to use this tweet:

Celebrate @sandyalamode’s birthday with 6 #GIVEAWAYS! Enter to win @sweetlydias fall smores! http://bit.ly/vc0Pzo

This giveaway is open to U.S. readers only and closes on Monday, November 7, 2011 at 12PM CST. Good luck!

Don’t want to wait?  Take 10% off your order with code “THANKS” at checkout!

Entries for this giveaway have been closed, thanks for entering!

While blog reading, I recently just found my new favorite fall cookie recipe!  In the past few things, I’ve been craving all things caramel… caramel macchiato, caramel apple pops, apples dipped in caramel, and of course any dessert with caramels would have been perfect!  So when I stumbled upon these Caramel Stuffed Apple Cider Cookies, I told myself it was a must for making.  I mean, the main flavors and ingredients, caramel and apple cider packets, are like the epitome of fall, don’t you think?  I sure do!  And let me tell you, when I brought these babies into work, people were taking seconds and thirds and fourths, no joke!  They were gone in no time, all 2 dozen that I brought in (I may have eaten the other 2 dozen, OK, maybe I gave some of those away as well).

Caramel Stuffed Apple Cider Cookies (by The Cooking Photographer)

Ingredients
1 cup unsalted butter, nearly melted
1 cup granulated sugar
1/2 teaspoon salt
1 (7.4 ounce) box Alpine Spiced Apple Cider Instant Original Drink Mix *Not sugar free*
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups all-purpose flour
1 (14 ounce) bag Kraft Caramels

Instructions
1. Preheat oven to 350 degrees F (190 degrees C). Line rimless cookie sheets with parchment paper. It has to be parchment this time.

2. In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.

3. With a standard (size 50) cookie scoop, scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.

4. Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.

Makes 51 cookies (it may sound like a lot, but just make them all, they are THAT good).

*These cookies are best served over a warm cup of tea, coffee, hot chocolate or any warm drink to soften up the caramel insides.  Or I suggest nuking them in the microwave for about 15 seconds for a similar effect.*

My goal these days as I’m on travel restriction from work because of baby is to bring in a dessert every (or every other) Friday for my coworkers.  It totally makes for a homely, aromatic smelling kitchen every Thursday night at least, oh and wider hips too but that’s in preparation for baby. 

And oh yes, I do have a GIVEAWAY WINNER to announce today!  The winner of the $25 credit to Maple Boutique is Melissa from Simply, Melissa Ashley!  CONGRATS!  Please send me an email to claim your prize and I’ll get you in touch with Maple Boutique!!

What are some of your favorite fall desserts?

Let me introduce to you the easiest peasiest lemony squeeziest cookie known to human.  All you need is a box of lemon cake mix, some lemon extract (or lemon juice) and some other basic ingredients you probably already have!  These are so perfect for a summer going into fall BBQ, potluck, baby shower, or really… any party!  And these sure do satisfy any prego lady with a lemon craving. 

Easy Lemon Cookies (from Allrecipes)

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners’ sugar. Roll them around until they’re lightly covered. Once sugared, put them on an ungreased cookie sheet.
3. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy

P.S.  Just wanted to announce the winner of the Yellow Plum Blossoms giveaway!  If your name is Heather and you blog at Pics, Pages, & Purls, CONGRATS!!!  Please send me an email at sandyalamode(at)gmail(dot)com to claim your prize!!   For those that didn’t win, you can still take 15% off your Yellow Plum Blossoms order with code “ALAMODE” for the whole month of September!

So, since I’m still on a bit of a lemon kick lately, what are your favorite lemon recipes (links appreciated!)?