Autumn Yummies

Autumn is my favorite season for treats. Candy everywhere, pumpkin goodies at Starbucks, hot cider brewing, and apples at their peak! I started the season off with an apple crisp from my trusty A-Z Cook book. Then I kick started October with my fave Martha Stewart pumpkin cookies. Try them out!


Apple Crisp:
2 medium tart apples (like granny smith) thinly sliced
2 tblsp water
4 tblsp flour
3 tblsp sugar
3 tblsp butter softened
1/2 tsp cinnamon

Preheat to 350. Divide apple slices between two 10 oz custard cups. Sprinkled with water. Mix flour, sugar, butter, and cinnamon with flour until crumbly. Layer over apples. Bake uncovered until apples are tender and topping is golden brown, about 25-30 minutes. Makes 2 servings.




Pumpkin Cookies:
2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp pumpkin-pie spice
1/4 tsp salt
1/2 cup (one stick) unsalted butter, softened
1 cup sugar
1 egg
1 can (15 oz) pure pumpkin puree
semi-sweet chocolate chips OR cream cheese frosting

Preheat to 375. In medium bowl whisk together flour, baking soda and powder, pumpkin-pie spice, and salt. Set aside.
Use electric mix to beat butter and sugar together until light and fluffy. Beat in egg. With mixer on low, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour. Drop dough on cookie sheet.
Bake 15-20 minutes until puffed and edges golden. Immediately transfer to cooling rack.
Frosting: either melt chocolate chips or use cream cheese frosting. Spoon either one into small ziplock baggy, snip corner, and use to pipe frosting on cookies when cool.