Tag Archives: Cookies

Frosted Pumpkin Chocolate Chip Cookies

-Whitney Menefee

What better way to celebrate the passing of Halloween than with a warm and delicious batch of my mom’s homemade pumpkin chocolate chip cookies with brown sugar frosting? At my house, there’s never an October that goes by without my mom’s frosted pumpkin cookies. End your Halloween season right, and try these yummy treats!

The recipe calls for:

1-cup butter
½ cup sugar
½ cup brown sugar
1-cup pumpkin
1 egg
1 teaspoon vanilla
2 cups of flour
1 teaspoon of baking soda
1 teaspoon of baking powder
2 teaspoons of cinnamon
¼ teaspoon of salt
1-cup of chocolate chips

First, set the oven to 350°F. Then, use a medium size bowl to beat the butter, then add sugar and brown sugar and mix them together. In a separate bowl, mix flour, baking powder, baking soda, cinnamon, and salt. Then, slowly add flour mixture to the butter. Once all of the flour is mixed into the butter mixture, add the vanilla, egg, and pumpkin mixture until all of the ingredients are blended together. Next, stir in the chocolate chips. Then, form dough balls and space them 1 inch apart on a greased baking sheet and bake them in the oven for 10-12 minutes.

While the cookies are in the oven, start making the frosting.

Frosting:

In a small saucepan on low heat, melt 3 tablespoons of butter.

Then, add ½ a cup of brown sugar to the saucepan

Then, add 1 1/2 – 2 cups of powered sugar and ¼ cup of milk. Stir, then take off the heat. Stir until it thickens.

My favorite thing about these cookies is topping them off with the brown sugar frosting; it truly completes them.  I hope you enjoy them as much as I do!

Celebrate the Season with a Pumpkin Treat

-Rache’ll Brown

Anytime someone mentions fall, my brain automatically goes to turning leaves and pumpkin treats. So, on a Saturday morning while scrolling through Pinterest, a certain recipe caught my eye: Pumpkin Snickerdoodles.

Growing up, anytime I had the opportunity to make cookies, I usually chose snickerdoodles. Something about taking little dough balls and rolling them in cinnamon sugar is just so fun, and when I saw the combination of one of my favorite cookies and favorite fall flavors (Seriously, September through December I am fueled off pumpkin), I knew I had to make them.

Pumpkin Snickerdoodles:

3 3/4 cups flour (For a traditional taste, use all-purpose, but I subbed with whole wheat which created a different flavor)

1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

The process is easy enough. First, mix all of the dry ingredients in a bowl, and then cream together the wet ingredients in a second bowl with a hand blender. Combine them thoroughly, adding the flour in a little bit at a time, and then let the dough chill covered in the fridge for about an hour. In the mean time, preheat the oven to 350 degrees and mix together ½ cup sugar and 1 teaspoon of cinnamon in a small bowl. You’ll also need a flat cup with a slightly moistened bottom to flatten the cookie balls on the sheet. Once the dough is chilled, scoop about 2 tablespoons out at a time and create small balls.

Roll the balls in the cinnamon sugar mix, place on a cookie tray, and then flatten with the bottom of your cup.

After baking for 10 to 12 minutes, take out and place on a cooling rack. Or, like me, you can enjoy straight out of the oven with a cold glass of almond milk. This makes a huge batch! I made twenty-four cookies and still had to freeze half of the dough (which lasts four to six weeks, if you are wondering). These are the perfect treat for a cool autumn night, and are even better when shared with friends.

Not Your Average Afterschool Snack: Cookies & Champagne

-Whitney Barton

Cold, rainy weather brings out my homebody/ schmaltzy side.  After a long stormy day, a little something special makes the evening that much more enjoyable.  These cookies are easy and delicious, and based on my Grandmother’s “Sparkling Gingersnap” recipe, with a twist.  I call mine “Spicy Sparkling Gingersnaps.”

You’ll need:

  • ¾ cup softened butter- I typically add an extra tablespoon or so.
  • ½ cup brown sugar
  • ½ cup white sugar
  • ¼ light or mild molasses
  • 2 cups flour-  I use slightly less than 2 full cups because I don’t like cookies to be too cakey
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. each:  salt, ginger, all spice
  • Optional:  ¼ – ½ tsp. cayenne pepper, depending on how spicy you’d like them

Instructions

The butter must be softened, which usually means left to sit at room temperature of several hours, or overnight.  That said, when I bake it’s often a spur of the moment thing.  With most cookies, this is no problem.  Microwave the butter for 20-30 seconds.  For purist reasons, this kind of makes me makes me cringe to admit, but when the cookies turn out as thin and delicate as they do with this technique, my mind is instantly at ease.

Beat together butter, sugar, egg and molasses.  Add all dry ingredients in a separate bowl and mix well (I usually use a whisk for this).

Slowly add dry ingredients to wet ingredients until just combined.  I usually add about a quarter of the flour mixture at a time.   For plumper, cake-like cookies, beat for an extra minute or two.  This adds air to the dough, making it fluffier.  I prefer thin, chewy cookies, so I mix until ingredients are just combined.

Fill a bowl halfway with white sugar (I use a cereal bowl).  Using a spoon, measure out a scoop of dough, approximately a tablespoon-sized.  Drop dough ball into sugar bowl and coat completely.  Place dough balls on cookies a sheet (usually 12 per batch).

Bake in a 350* oven for 10-12 minutes.  (After the first batch, my oven usually gets hot enough to take the cookies out after 8-10 minutes).

Raspberry Royales

I recently tried this recipe for the first time and really enjoyed it.  It’s fruity, light and refreshing.  For me a lot of cocktails are too sweet, but these are just right.

You’ll need:

  • 1 bottle of Champagne/ sparkling wine (I use brut, which is the least sweet)
  • Raspberry framboise liqueur
  • Fresh raspberries

Place a few raspberries in champagne flutes (or whatever glasses you have available).  Add about a teaspoon of framboise; if you like sweeter drinks add more.  Fill glass with sparking wine.

Bon apétite!

Late Night Cravings

It’s 1:30 a.m. on a Friday and you’re starved. After making your zillionth grilled cheese on the George Foreman, you need something different. You can a) forgo eating for the evening, b) search your kitchen for scraps, or c) venture outside the confines of the University campus in search of something tasty and affordable.

Allow me to help you out. Here are the best places to go when the munchies hit, provided you’re willing to walk a few blocks to satiate that rumbling stomach.

Burrito Boy Taqueria

If you have lived in Eugene or its surrounding area for more than a month, you probably know Burrito Boy is the go-to place for some good Mexican eats. Located on East Broadway at Ferry Street, Burrito Boy has been a student staple for years. Although the restaurant raised its prices a few years ago, much to broke students’ chagrin, the eatery has still sustained its popularity. Thanks to its close proximity to campus, its still-low prices and its convenient hours of operation–24 hours a day, seven days a week–Burrito Boy is not only a restaurant but a nearby spot to meet friends and munch in the wee hours.

The menu includes all the essentials: A bean and cheese burrito for $3, with the option to add rice or sour cream for 75 cents and a regular burrito that includes meat, beans, guacamole, tomatoes, onions and cilantro for $4.75. Beyond the basics is the beloved wet burrito for $7.25. It’s the same as a regular burrito, but it’s topped with mole sauce, sour cream and melted cheese. Sides such as chips and salsa, rice and beans and a variety of hot sauces are also avaialable.

Sy’s Pizza

Opened with the intention of bringing New York-style pizza slices to hungry college students, Sy’s is one of the campus area’s essential late-night diners. The cramped space is ornamented with giant triangular mirrors and retro posters of John Lennon and Marilyn Monroe, and students eat their slices on rotating red stools. The tiny shop sits inside of an 80-year-old building on Alder Street across from Sacred Heart Medical Center and offers little room for big groups of students, but it is perfect for grabbing a slice to go.

The menu includes cheese pizza by the slice for $2.50 or Sicilian-style slices for $2.75. Toppings can be added for 80 cents. There is a myriad of topping choices such as pepperoni, Italian sausage, Canadian bacon, tomatoes, chopped black olives, onions, green peppers, jalapeno peppers, fresh or canned mushrooms, pineapple and extra cheese. Not only are the slices substantial and delicious, they are also made of 100-percent mozzarella cheese and baked in a brick oven.

Sy’s stays busy during lunch and dinner hours, but it gets much of its business later at night; it’s open Sunday through Thursday from 11 a.m. to midnight and Friday and Saturday from 11 a.m. to 1 a.m.

Dough Co.

It’s hard to encapsulate your first experience with a calzone from this eatery. Gooey, cheesy, mozzarella goodness with pesto and breaded chicken all cooked into a warm calzone. Mmm. Dough Co., located at the corner of 13th Avenue and Hilyard Street, is just. So. Good.

Serving 31 different kinds of calzones and offering a variety of fresh baked cookies, salads, ice cream and drinks, all for less than $6.25, is something to get hungry over.

These calzone creations include the Hawaiian zone, which has ham, pineapple, ricotta and mozzarella cheese; the chicken bomb zone, which has breaded chicken, peppers, onions, mushrooms and ricotta and mozzarella cheese; and the breakfast zone, which has two eggs and cheddar cheese with your choice of steak, bacon, ham or sausage.

And the list goes on. Dough Co. is open from 11 a.m. to 3 a.m. every day, with the option to eat in, carry it out or get it delivered.