Tag Archives: Baking

Guest Post: Cream Cheese-Filled Pumpkin Snickerdoodle Cookies!

23 Sep

Happy official first day of fall! It is hands down my favorite season.  Fall and all things autumnal. Crisp weather, football games, pumpkin beer, colorful leaves, FLANNEL… what’s not to love?! And speaking of football games, a small group in my office started year two of our fantasy football league! Loser of each week must bring in delicious treats for the rest of the group to enjoy.  As you might remember from last fall, I did my fair share of bringing in sweet thangs.  I have yet to lose a week, but my lovely coworker lost in Week 1 and guess what she brought in?! Yup, cream-cheese filled pumpkin snickerdoodle cookies.  Everything in that sentence is glorious alone, nevermind combined for an office dessert we demolished almost instantaneously. She was gracious enough to share the recipe and some pictures to be featured as a guest post this week!  If you’re a chronic baker, you undoubtedly have most of these ingredients hiding somewhere in a cupboard.  If not, head to the closest Giant or Harris Teeter!



  • 1C butter, softened
  • 1 1/2C granulated sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 3/4C pumpkin puree
  • 2 3/4C all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cream of tartar
  • 1 tsp allspice


  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract

Cinnamon-sugar coating:

  • ½ cup granulated sugar
  • 1 tsp. ground cinnamon
  • Dash of allspice




  • Make the cream cheese filling first, blend cream cheese, sugar and vanilla together. Chill for an hour.


  • In a large stand mixer, cream butter and sugar until fluffy. Add egg, vanilla and pumpkin. Mix until barely combined.
  • In a separate medium bowl, stir together dry ingredients. Slowly incorporate dry ingredients into the batter, continuing to mix until there are no streaks.

cookie dough1

  • If your dough is overly sticky, dough may be chilled at this point for an hour or longer until ready to proceed. Chilled dough is easier to work with.
  • Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.


  • To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.

in the oven

  • Bake for 12-15 minutes. Allow cookies to cool on pan for 1-2 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to a week.

baked cookies





Pair with your favorite fall beer!

cookies and blue moon

Some pro tips from the baker:

  • The dough will be sticky because of the pumpkin puree; you can chill the dough for an hour or if you are not patient like me, I just get my hands slightly wet and its easy enough to work with the stickiness.
    • o Use the same recipe without pumpkin puree and allspice for regular snickerdoodles. The cookie dough will be a lot less sticky and easier to work with (that is my favorite variation)
  • The cookies wont have an overwhelming pumpkin taste, which is how I like it, but feel free to load up the allspice.
  • I love cream of tarter, which is why I used it, it can be removed if that isn’t your thing.


Bacon-Wrapped Maple Wings with Grilled Pineapple

18 Jun

So hilariously enough, when my culinary interests peaked along with the sales of the famous Fifty Shades of Grey trilogy, my parents bought me a “50 Shades of Chicken” cookbook.  It’s narrated as a saucy parody, but is chalk full of recipes and techniques. One of my favorites is the maple-glazed wings with bacon (the narration entitled “Bacon Bound”), the obvious reason being the use of a key word in my vocabulary, bacon.

You’ll need:

-1/4 cup maple syrup

-1/4 cup soy sauce

-1/4 cup chopped scallions, white and green parts

-1 1/2 tablespoons rice wine or apple cider vinegar

-1 teaspoon black pepper

-15 chicken wings (about 3 lbs), patted very dry with paper towels

-8 strips bacon

Serves 4 to 6 people, or just me, myself and I.

In a large bowl, combine maple syrup, soy sauce, scallions, vinegar, garlic, and pepper and mix well.  Add the chicken wings and toss them gently so they are covered. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours or overnight.

photo (15) photo 1 (5)

Preheat the oven to 450 degrees.  Slice the bacon in half lengthwise to yield long thin ribbons (“perfect for restraining your bird”).  Remove the wings from the marinade and wipe off any clinging garlic or scallion pieces.  Tightly tie up each chicken wing in a bacon ribbon and lay the chicken wings, tips up, on a large baking pan.  Cover loosely with foil and bake for 30 minutes.  Uncover the dish and continue to bake until golden and crisp, another 10-15 minutes.

photo 3 (5) photo 5 (3)

For a burst of contradicting flavor, pair with grilled pineapple! Buy a whole one, cut across for chunks that are an inch or two thick.  Cut around chunks to remove the outside.  Toss on the grill for a few minutes on each side.

photo 2 (7) photo 4 (3)

And if you’d like to surprise a fellow carnivore with a lovely present, shop for the cookbook!

Prosciutto-Wrapped Chicken Breasts

1 Nov

picstitch (1)




Happy Friday slash Post-Halloween slash First Day of November! I hope you all enjoyed a candy-filled Hallowed eve and are currently still in a sugar hangover.  Today’s recipe features a protein-packed dish that may help assuage any chocolate guilt: prosciutto-wrapped chicken breasts!  These are healthy, flavorful, and combine two of my faves in the carnivorous world.

Your grocery list:

1 pack 6oz chicken breasts (usually come with 2-3 breasts)

1 package Prosciutto slices ($5 at Target)


A scrumptious side (I went with steamed Edamame in Picture 1 and homemade Caprese salad with Spanish olives in Picture 2).


Preheat oven to 350 degrees and cover a baking sheet in cooking spray.  Sprinkle oregano and garlic on each side of the chicken breasts.  Next take 1 slice of prosciutto and wrap around the middle of the first chicken breast.  If you have enough prosciutto, feel free to take a second and wrap around the same breast, either doubling over the first layer or wrap at an angle so the prosciutto covers more of the entire breast.  Repeat with remaining chicken breasts and prosciutto slices.  If desired, sprinkle another layer of oregano over the breasts and place on baking sheet.  Bake for 20 minutes and check.  The first time I did this, I baked three breasts and upon checking at the 20 minute mark, had to bake for an additional 10 minutes.  Remember, the prosciutto is insulating the chicken and while keeping it SUPER moist, also prolongs the baking process.  When appropriate, remove from the oven, pair with that healthy side and enjoy.  These will smell AMAZING so you may get some scavengers if anyone else is around.  You’ve been forewarned.

Goat Cheese & Sun-Dried Tomato Stuffed Chicken Breast

30 Sep


Happy last day of September! With the looming federal government shutdown right around the corner, literally, I thought a frugal Nommin’ on a $Budget post was particularly appropriate.  Last week I discovered something quite exciting- Target sells 6-packs of chicken for $9.99.  Needless to say, I’ve been combing through my plethora of chicken recipes to make an exciting bulk dish to last me through this depressing week.  I settled on what you see pictured above, chicken breasts stuffed with goat cheese and sun-dried tomato. Each individual breast is PACKED with flavor and they last nicely for a few days in the fridge.  The recipe only calls for a few ingredients, and after making this several times for hungry roommates and tweaking where necessary, I think I’ve got it down pat.

You will need:

-6 boneless chicken breasts

-1/2 cup goat cheese

-1 ts dried Italian herbs (or a combination of oregano and basil)

-Garlic powder

-1/2 cup finely chopped sun-dried tomatoes (word to the wise- buy a pack or jar of these bad boys pre-sliced)


Preheat oven to 350 degrees. Cut a slit down the side of each chicken breast.  This part is probably the hardest- you want to create a pocket big enough to fill with the goat cheese mix, but do NOT want to break through the chicken.  I usually do a shallow slit down the side, more towards the top of the chicken breast, and then wiggle the knife around the middle to make the pocket. Sprinkle garlic and oregano on both sides of the chicken and set aside. In a separate bowl, combine the goat cheese, Italian herbs, and sun dried tomatoes- mix well. Then, fill each chicken breast with a generous spoonful of the mixture.  You want to make sure that it all goes in that pocket, and there’s room for the mix to ooze out while baking and not create a hot mess.  Spread the stuffed chicken out evenly on a baking sheet and bake for approximately 12-15 minutes, checking periodically.  Anddd you’re done! Garnish the chicken with any extra sun-dried tomatoes before serving (perhaps with some string beans tossed with almonds and feta, pictured) and you have an affordable, healthy, and nommable meal for days!


So close to wine


By Amy Purfield-Clark


Discovering new Foodventures with each bite

Madison Sheffer

a creative communicator

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