(A note from Cara.... So Luanna Stewart is one of my dearest friends. I met her when I first started writing and she has been a daily presence in my life ever since. She's fabulous, an exceptional writer and a phenomenal cook. I can't tell you how many times I've drooled over what she's making as I eat my typical ham and cheese sandwich. LOL.... So since I DON'T cook and the season to do so is barreling around the corner, here's Lu....) *snags cookie*
With Halloween fast approaching (though
you’d think it’s been here for the past few weeks given how long the candy has
been on the store shelves – sheesh) and with a nod to the increasing popularity
(obsession?) with everything pumpkin spice (did you see the picture on
Facebook, supposedly of a tire shop selling pumpkin spice tires?? too funny)
I’m sharing one of my favorite pumpkin infused recipes. Easy to make and WAY
too easy to eat. You’ve been warned.
Iced
Pumpkin Cookies (adapted from Allrecipes)
2 ½ cups all-purpose flour 1 cup
canned pumpkin puree
1 teaspoon baking powder 1 egg
1 teaspoon baking soda 1
teaspoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg Frosting: 3
cups confectioner’s sugar
½ teaspoon ground cloves 3 tablespoons milk
¼ teaspoon ground ginger 2 tablespoons melted butter
½ teaspoon salt 1 teaspoon vanilla extract
½ cup butter, softened
1 ½ cups white sugar
Directions:
1.
Preheat oven to 350 degrees F
(175 degrees C). Line cookie sheets with parchment paper. Combine flour, baking
powder, baking soda, spices and salt; set aside.
2.
In a medium bowl, cream
together the ½ cup butter and white sugar. Add pumpkin, egg and 1 teaspoon
navilla to butter mixture, beat until creamy. Mix in dry ingredients. Drop on
cookie sheet by tablespoonfuls.
3.
Bake for 15 to 20 minutes. Cool
completely, then spread with frosting.
4.
To make Frosting: Combine
confectioner’s sugar, milk, melted butter and 1 teaspoon vanilla. Beat well,
adding additional milk by the teaspoon as needed to achieve desired
consistency.
5.
Makes three dozen.
There you go. If you have all these
ingredients to hand, you’re only two hours away from pumpkin spice bliss.
I’m always on the lookout for new pumpkin
recipes, so feel free to share if you have a favorite. And if it’s not pumpkin
spice flavored, what is your favorite fall/Halloween recipe?
(Please, please check out Luanna Stewart's latest release...It's fantastic!!!!)
Blurb:
When her wealthy art dealer father died, Heather James was
expecting a fortune. Instead, his bank account was empty and Heather’s working
in a bakery, wondering exactly what happened to her father's millions...until
someone tries to kill her.
Tony Simons is on the trail of an art theft cold case that's
practically giving him frostbite. He's hoping that by sticking close to
Heather—the daughter of his deceased prime suspect—he'll find the answers he needs.
Instead, he's finding himself distracted by a gorgeous woman who drives him
crazy in every way imaginable…
Now Tony's in serious trouble. Even if Heather can't—or
won't—tell him where the stolen paintings and money are, she may well have
stolen his heart.
And now someone wants her dead…
Luanna’s
bio:
Luanna Stewart has been creating adventures for her imaginary
friends since childhood. As soon as she discovered her grandmother's stash of
romance novels, all plots had to lead to a happily-ever-after.
Born and raised in Nova Scotia, Luanna now lives in Maine
with her dear husband, two college boys and two cats. When she's not torturing
her heroes and heroines, she’s in her kitchen baking something delicious.
Writing under the pen name Grace Hood, she has two novellas
published with The Wild Rose Press. She is excited to have a book published
under her own name with Entangled Publishing.
