All the Small Things...

Easy Peasy Pumpkin Chocolate Chip Cookies...

 

You MUST make these!  They are the easiest cookies you'll ever make!

A Fall Treat For the Teachers...

I made some yummy Chewy Ginger Cookies last night as a treat for the kids' teachers. 

Then I put them in a cute bag with a tag.  I hope they love them because I do!  YUM!

Chewy Ginger Cookies

• 3 cups plus 2 tablespoons all-purpose flour
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 2 1/2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed dark-brown sugar
• 2 tablespoons finely grated, peeled fresh ginger
• 1/2 cup unsulfured molasses
• 2 tablespoons baking soda, dissolved in 1 tablespoon boiling water
• 1/3 cup granulated sugar

Directions

1. Sift together flour, cocoa powder, and spices into a medium bowl. Put butter, brown sugar, and grated ginger into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until fluffy. Beat in molasses.
2. Beat in flour mixture in 2 batches, alternating with the baking soda mixture. Shape dough into a disk, and wrap in plastic. Refrigerate until firm, about 2 hours (up to overnight).
3. Preheat oven to 325 degrees. Shape dough into 1/2-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Refrigerate 20 minutes.
4. Roll balls in granulated sugar. Bake until surfaces crack slightly, 10 to 12 minutes. Let cool on sheets, 5 minutes. Transfer cookies to wire racks, and let cool completely. Cookies can be stored in an airtight container up to 3 days.

Friday Night Tradition...

So on Fall Friday nights one of my favorite things to do is make STADIUM MIXES for the next days games.  Sometimes I make sweet mixes with M&M's and other yummy stuff and other times I'm more in the mood for a salty/nutty mix.  Sometimes I do the combo. 

Last night I tried out an Asian Mix.  It's not my favorite, but it's different and still super yummy! I love to hand these bags out to friends and family at the games.  If I make enough, we drive around late Friday night and ding dong ditch friends and team mates with these bags for their games the next day!!!

HERE is a link to another post about my Stadium Mixes.

Asian Snack Mix

3 T. butter
3 T. creamy peanut butter
2 t. soy sauce
1 clove garlic, minced
2 1/2 quarts popped popcorn
2 C. chow mein noodles

Melt butter and peanut butter with soy sauce and garlic in a small saucepan over medium-low heat; stir until smooth.  Set aside.  Combine popcorn and chow mein noodles; drizzle with peanut butter mixture.  Toss to coat; spread on an ungreased jelly-roll pan.  Make at 300 degrees for 15 minutes, stirring after 10 minutes; cool and store in an airtight container.  Makes about 12 cups.

Don't forget to put your mix in plastic bags BEFORE putting it into your cute paper bags!