Pork Chops & Green Beans

It’s Tuesday morning at the end of August and it feels like its about 65 degrees outside! I couldn’t believe it when I took the dog for a walk this morning. I’m sad that this Summer seems to have flown by but I’ll be honest, I detected a bit of an Autumn chill in the air this morning and it got me thinking about hot apple cider, pumpkin cookies, hearty comfort food and cozy sweaters. Fall is my favorite time of year and I am looking forward to it but yes, I know, its still Summer and I have some easy and delicious recipes for you today.

Some of my favorite meals come together when I’m looking for something new and easy and this is what happened last week. I had just picked a large bowl of fresh green beans from our little garden and had picked up some beautiful pork chops at Central Market that day. I found a simple recipe for the pork chops, using fresh rosemary and garlic and was planning to steam the green beans as the side dish however I found myself wishing for a more exciting green bean recipe. I pulled out my phone and started searching on my Epicurious App and a I found a recipe for green beans that included bacon and garlic. Sold.

To make the pork chops, combine the minced garlic, chopped rosemary, salt and olive oil. Rub the mixture all over both side of the pork chops and allow them to sit while you prepare the rest of the meal.

After cleaning and trimming the green beans, blanch them in boiling water for a few minutes to get them to start cooking. While they’re cooking, heat up a saute pan on low and cook the bacon until the fat has rendered and it is crisp. The recipe calls for turkey bacon, to make it healthier, however I only had regular bacon and used that. Either one will work just fine, its up to your preference. Once the bacon is crisp, add the minced garlic and cook for about 30 seconds, then add the blanched green beans to the pan. Toss to allow the flavors to combine, sprinkle with fresh oregano and season with salt and pepper.

Also, while the green beans are cooking, cook the pork chops. You can choose to either cook them under the broiler or on the grill. We didn’t feel like firing up the grill so we chose the broiler, however next time I think I’ll choose the grill; everything just tastes better on the grill.

Plate it up and voila! You’ve got a healthy, fresh and delicious dinner!

The pork chops had a lot of flavor and tasted great and check out a close up of those green beans, the bacon just calls to me… I may not make green beans without bacon ever again.

Both recipes came from Epicurious here are the links to both:

Green Beans with Oregano and Bacon

Rosemary Pork Chops

Chocolate Peanut Butter Cadbury Egg Cookies by Let’s Meet for Lunch

I hope everyone has a nice Easter holiday filled with chocolate and peeps! As a special Easter treat, I’ve invited Dana from the blog Let’s Meet for Lunch, you’ll remember her from back in January when we wrote posts for each other’s blogs here. Today we’re bringing you some Easter or Spring dessert ideas, without futher ado, here’s Dana, and don’t forget to click over to Let’s Meet for Lunch to check out my post on Grapefruit cake!

Hey Red Velvet readers! I’m so glad to be back, this time with an Easter treat for you. This is a recipe that I have been making for a few years, from the blog that inspired me to start my own. If you’ve never checked out Our Best Bites, you should – they have tutorials for everything under the sun and some really creative ideas. I’ve always made these cookies strictly according to the directions in the past because…. well, why mess with a good thing? However, when I thought about posting it on my own blog (or Marah’s in this case!) I wanted to make it my own. How better to do that than add some creamy peanut butter?  Chocolate and peanut butter are a pretty classic Easter combo if you think about it – I for some reason always associate Reese’s Peanut Butter Eggs with my Easter basket growing up. These cookies combine that flavor with Cadbury Mini Eggs… I know, I know… over the top. If you have a peanut allergy, feel free to just leave the peanut butter out – they were good before without it!

Chocolate-Peanut Butter Cadbury Egg Cookies
Adapted from ourbestbites.com
Printable Recipe Card

1/2 c. butter
1/2 c. brown sugar
1/2 c. white sugar
1 Egg (ignore the second one in the picture!)
1 1/2 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. baking soda (not pictured)
1/4 tsp. salt
1 1/4 c. flour
3 Tbsp. unsweetened cocoa powder
1/4 c. creamy peanut butter
1 10 oz bag Cadbury Mini-Eggs

Start by preheating your oven to 350 degrees. Cream together the butter and sugars, then add in the egg and vanilla, beating well.

Combine the dry ingredients in a separate bowl and slowly add until combined.

Add the peanut butter…. look at those swirls! So pretty.

Pour the mini Cadbury eggs into a plastic bag and crush into chunks. Fold into the cookie batter….

…and drop by the tablespoon onto a prepared baking sheet. I like to use parchment paper for most of my baked goods because it keeps the bottoms from browning. But feel free to use nonstick spray if that’s what you have!

Bake for 8-10 minutes, or until the edges are well cooked and the middles are still slightly soft. I prefer a chewier cookie, but if you want them more crunchy, take them out on the 10 minute side of things.

Enjoy, and have a happy Easter! Be sure to stop by my blog by clicking here to check out Marah’s Grapefruit Cake…. sounds delicious!

Printable Recipe Card available here.

Top 10 Kitchen Must-Haves

This is a small guest blog I wrote for a local Lancaster, Pa DJ company, ProVolve Entertainment. These guys have been building their business a lot in the past year and asked me to put together a a top 10 list or kitchen items to register for, for engaged couples. Here’s the first look at the post I did for them, perhaps there are a few engaged people reading Red Velvet that could use this advice to!

RED VELVET Top 10 Kitchen Must-Haves

I remember when we registered for our wedding gifts. I mean, not only are you psyched to be getting married, planning a wedding, in love and sporty a sparkly new engagement ring but you get to choose things for other people to buy you! JACK POT! This is single-handedly the best thing about getting married, the worst may be when certain friends or relatives choose to purchase a gift “off the list” (especially if you can’t figure out where to return it). But let’s not think about that scenario, lets concentrate on all the wonderful things you want, actually all the wonderful thing you truly need.

Here is the Red Velvet Blog approved list of the Top 10 registry items for your kitchen.

1. Stainless Steel Pots and Pans set – Everyone needs a good basic set of pots. I recommend going with All Clad, they consistently get great reviews for even heating and life of the pot. Register for a 10-14 piece set and you’ll have these pots for life. They are an investment but don’t get sweet talked into a fancy non-stick coatings; you really only need non-stick on one frying pan for eggs and such.

2. Non-stick Fry pan- As stated above, you need one non-stick frying pan. Register for a large one so you can cook all sorts of things in it; eggs, pancakes, crepes are all great for this pan.





Seasoned Cast Iron3. Cast Iron Fry Pan w/ Lid – This fry pan is great because it holds head very well and you can move it from the stove top to the oven easily. This pan will also last a lifetime!






4. Dutch Oven – This pot is essential to cooking. You will use it for spaghetti sauce, soup, braising, chili and so much more. Plus it goes from stove top to oven easily.






5. Bakeware Set – Everyone needs the basic baking pan sizes and a cup cake pan. You want to be able to bake birthday cakes and cookies anytime you want!






6. KitchenAid Mixer – If you enjoy baking at all, register for this baby. It will change your life, seriously. Plus they have so many cute colors that one will certainly match your kitchen!






7. Knives – Every kitchen/cook needs a nice set of knives. You can spend the mint on a set of knives if you want, but I recommend going middle of the road. You want something that has steel through than handle and whose handle is made of wood. You want the set to include a chef’s knife (the really big one), a santoku knife, a pairing knife, a serrated bread knife, kitchen shears and a steel for sharpening. Get a block that has unfilled holes so you can add to you knife collection later, when you see what knives you really use.




8. Gadgets – Don’t forget the little things. Be sure to put that ice cream scoop, measuring spoons, garlic press, can opener, turkey baster, spatula and whatever other kitchen gadgets you may want. Along with dish towels, people love to buy you a whole basket filled with these fun and inexpensive, yet necessary gadgets.





 9. Cutting Boards – If you’re going to be using your knives, you’ll need proper cutting boards to protect your counters. I like the sets of color coded plastic boards. These prevent cross contamination that can occur when cutting meal and vegetables at the same time. Red is for red meat, white is for poultry, blue is for fish and green is for veggies!




10. Cookbooks – No one starts out in their marriage being an amazing cook, well except trained chefs…register for a few of your favorite cookbooks so you can have some recipes ready to try as soon as you get home from the honeymoon. Guests also enjoy buying you cookbooks, they’re a good price point and they can write a nice congrats in the inside cover, so put a few on the list!





Don’t forget to consider the guys at ProVolve Entertainment if you’re in need of a DJ for any type of event, they come with my personal recommendation (and nope, they didn’t pay me anything to say that!).

T minus 3 Days to Party Time


  • Well its the technically the middle of the week but since I’ve taken Friday off work, it feels more like a Thursday, in fact I keep thinking it is Thursday. But, I’m very happy that it is only Wednesday because we have a party scheduled this Friday and I have lots to do.

Yesterday I schlepped around in the pour rain to the grocery store, liquor store, ham store & more after work. I succeeded in purchasing everything for my party menu and even had time to cut up fruit for the punch ice ring and freeze it. This is the end goal for the ring:

Frozen pears and apple slices to make the punch bowl look festive and stay cold. Here is a short tutorial from Bon Appetit, if you’re interested, “How to Make an Ice Mold”. My apple slices ended up looking a little strange since I don’t have an apple corer but hopefully that will not affect it too badly.

I hinted at my party menu yesterday but here is the official and comprehensive menu that I plan to serve this Friday:

  • The Long Hello Punch
  • Assorted Beer
  • Edamame Hummus
  • Shrimp Cocktail
  • Bratwurst in a Blanket
  • Riesling Glazed Ham w/ Home made potato rolls & assorted mustards
  • Smoked Salmon Bites
  • Christmas Cookies
  • Assorted Christmas Candies
  • Chocolate Croquembouche

In case you’re wondering, a croquembouche is a giant tower of cream puffs held together with caramel.

Christmas Croquembouche

This is my first attempt at this fancy French dessert, but luckily I can make the cream puffs tonight. I guess its time to get to work!

12 Days of Cocktails – Days 8 & 9

Sorry for the delay in these two cocktails, I was on a business trip  and thought I’d have time to write up some posts, but didn’t. So I’m cramming 2 in to this post.

I’m also planning to bake some more cookies this afternoon. This will be my first attempt at gingerbread men! Fingers crossed that things go well. I’ll update you on that tomorrow.

And speaking of gingerbread, that is the inspiration for the next cocktail!

Cocktail # 8: Gingerbread Cocktail

This recipe will take some time but it will taste just like gingerbread!

Here’s the recipe:

Gingerbread Cocktail
Author: Giada De Laurentiis
Prep time: 24 mins
Cook time: 5 mins
Total time: 29 mins
Serves: 4
  • For Syrup:
  • 1 cup water
  • 1 1/2 cups sugar
  • 1-inch piece fresh ginger, thinly sliced
  • 2 cinnamon sticks
  • 3 whole cloves
  • Espresso:
  • 1 cup boiling water
  • 2 tablespoons instant espresso powder
  • 3 to 4 tablespoons hazelnut liqueur (recommended: Frangelico), optional
  • 4 ounces (1/2 cup) Kahlua
  1. For the syrup: In a small saucepan over medium heat, combine the water, sugar, ginger, cinnamon, and cloves. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
  2. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Remove and discard the ginger, cinnamon, and cloves.
  3. For the espresso: In an 8-ounce glass measuring cup, whisk together the boiling water, espresso powder, and liqueur, if using, until the powder is dissolved. Set aside to cool.
  4. Combine 1 cup syrup with the espresso/hazelnut liqueur mixture in a large martini shaker. Add the Kaluha and shake to combine. Pour over ice-filled glasses and serve.


This next cocktail is beautiful and simple not to mention delicious, but then what champagne cocktail isn’t delicious? It combines the iconic flavors of strawberries and champagne.

Picture of Grand Champagne Cocktail Recipe

Here’s the recipe from foodnetwork.com:

Cocktail # 9: Grand Champagne Cocktail


  • 4 shots orange-flavored liqueur (recommended: Grand Marnier)
  • 4 teaspoons honey
  • 4 fresh strawberries, tops trimmed
  • 1 bottle Champagne, well chilled
  • Special equipment: 4 chilled Champagne flutes


Add the orange-flavored liqueur, honey and strawberries to a food processor and process until smooth. Fill the chilled glasses halfway with the strawberry mixture and then fill the rest of the glass with Champagne.

12 Days of Cocktails – Day 1 German Gluhwein

It’s officially 12 days until Christmas, you better get those halls decked, packages sent, cards stamped and cookies baked. There is no more time to procrastinate. In honor of these last 12 festive days, Red Velvet is going to feature a new cocktail recipe each day.

I hope that these recipes will help to make family time a little more bearable, and keep those cheeks warm and rosy this holiday season. The first cocktail I’m going to highlight is one that Eric and I discovered in Germany a few Christmases ago.

We were enjoying a bustling Christmas market in the town of Speyer which smelled of bratwurst and baked goods.

We noticed that lots of people were holding ceramic mugs filled with something hot. I could see that it was not hot chocolate and immediately wanted to find out what it was. We quickly learned that it was a hot spiced wine called Gluhwein, see the sign below.

We did not get any at the Christmas Market but were able to order some at a restaurant later in the trip. It was served nice and warm and with sugar packets. Eric and I both loved it and upon returning, I set out to find my very own gluhwein recipe.

The great thing about this recipe is that you can use any cheap red wine. The spices you add will contribute more flavor to make the wine taste great. I also love the idea of an alternative to hot cider. Simply combine all the ingredients in a saucepan and heat on low until just simmering and allow to steep for about an hour before drinking.

Here’s the recipe:

12 Days of Cocktails – Day 1
Prep time: 5 mins
Cook time: 1 hour
Total time: 1 hour 5 mins
Serves: 4
  • A 750ml bottle of inexpensive dry red wine
  • 2/3 cup of raw cane sugar or white sugar, or non-artificial sweetener of your choice
  • Juice and peel of one small lemon
  • 2 cardamon pods
  • 4 cloves
  • 2 bay leaves
  • 2 cinnamon sticks
  1. Combine all in a medium saucepan over medium-low heat until just simmering, but do not allow to boil.
  2. Steep at that temperature for about an hour.
  3. Serve in small mugs, straining out the ingredients.

Chocolate Cookies with Peanut Butter Chips

I’ve officially started my Christmas cookie marathon. Monday night, I made 2 batches of cookies and decided to freeze half of the uncooked cookie dough from each recipe. My plan is to then take out the uncooked cookie dough, a day before I want the cookies, and then simply bake up a few trays of fresh cookies. (I’ll let you know how that goes closer to Christmas!)

First, I mixed up a batch of Oatmeal Cranberry cookies with white chocolate chips. You can find that recipe from this post of yore. After baking 2 sheets of those and putting the rest in a Ziplock freezer bag, I moved on to one of my favorite cookies of all time.

My mom has made these cookies for as long as I can remember and they have always been a Christmas favorite of mine. She even used to make them and mail them to me at college, those were the best care packages! You can find the recipe on the back of the Reese’s Peanut Butter Chip bag (just like the Tollhouse recipe on the back of the chocolate chips!). These cookies are the perfect balance of chocolate and peanut butter and they are so soft and chewy; perfect with a tall glass of cold milk, perfect for Santa even! I have recently added Reese’s Pieces to the recipe and made them even better!

Start the cookies by creaming the softened butter and sugar together until its nice and fluffy.

Add in the eggs and mix well. Add in the vanilla.

In a smaller separate bowl, mix together all the dry ingredients.

Slowly add the dry ingredients and mix well. Add in 1/2 cup of peanut butter chips and 1/2 cup of Reese’s Pieces and mix well.

Scoop onto parchment lined cookies sheets.

Bake for 8-9 minutes. Cool completely.

Enjoy with a glass of milk!

Here’s the recipe from the Reese’s chip bag:

Chocolate Cookies with Peanut Butter Chips
Author: Adapted by Red Velvet from Reese’s
Prep time: 15 mins
Cook time: 9 mins
Total time: 24 mins
Serves: 32
  • 1-1/4 cups (2-1/2 sticks) butter or margarine, softened
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cups (10-oz. pkg.) REESE’S Peanut Butter Chips
  • 1/2 cups Reese’s Pieces
  1. Heat oven to 350°F.
  2. Beat butter and sugar in large bowl until light and fluffy. Add eggs and vanilla; beat well.
  3. Stir together flour, cocoa, baking soda and salt; gradually blend into butter mixture.
  4. Stir in peanut butter chips and Reese’s Pieces.
  5. Drop onto parchment lined baking sheets. Bake for 8-9 minutes.


Sugar Cookies

I have launched a full search for the perfect sugar cookie this holiday season. Typically, I make flatter, chewy sugar cookies and decorate the tops of them with colored sugar and holiday candies. These are one of my favorites because of all the butter and sugar but they also look beautiful with all the sugars however I’m hoping to make a sugar cookie this year that includes icing. I have considered the cookies that you roll out and cut with cookie cutters but I honestly don’t like that sometimes those cookies are hard, I’m a soft and chewy cookie person. This week I attempted the old fashioned cake-like sugar cookie and topped it with a white frosting.

I have bought these types of cookies at the grocery store before and was attempting to duplicate those. This recipes is a typical cookie recipe, its simple and straight forward with few steps. All you truly need is an electric mixer and a recipe to follow and anyone can make it.

Start the recipe by creaming the sugar and butter with an electric mixer.


Add the eggs and mix well after each. Mix in the vanilla.

Add the milk, alternating with the dry ingredients. Mix until all ingredients are well combined, being sure to scrape down the sides of the bowl with a spatula.

Chill the dough for up to an hour.

Once chilled, scoop onto a parchment lined baking sheet (parchment paper truly does save your cookie sheets and extend their life!).

Bake at 350 degrees for 10-12 minutes until the cookies spring back quickly when you touch the top lightly with your finger.

Allow the cookies to cool completely and while you’re waiting, mix up the icing.

Simply mix together all the ingredients, adding the powdered sugar in slowly. Add enough milk until the frosting is the consistency you like.

Ice the cooled cookies using a pastry bag and round pastry tip. Sprinkle lightly with large white sugar.

While these cookies were good, they weren’t amazing. I felt the cookies themselves were too bland and needed something extra. Eric mentioned that he thought that were “too cakey” though I liked that quality about them; I think it pairs well with the frosting. I got no complaints about the frosting!


Here’s the recipe:

Cake Sugar Cookies with Frosting
Author: Red Velvet
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 20
  • Cookies:
  • 1 stick of butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 3 cup flour
  • 1/2 teaspoon salt
  • Frosting:
  • 1 stick butter, softened
  • 2 cup powedered sugar
  • 1 teaspoon vanilla
  • 1-2 tablespoons milk
  1. Cream butter and sugar.
  2. Add the eggs one at a time mixing well after each.
  3. Add in the vanilla, baking powder and salt and mix well.
  4. Add the milk and flour alternating and mixing well.
  5. Chill for up to 1 hour.
  6. Spoon onto greased or lined baking sheets. Bake at 350 degrees for 10-12 minutes until just beginning to brown.
  7. Frosting:
  8. Cream butter and powdered sugar.
  9. Mix in 1 teaspoon vanilla.
  10. Add 1-2 tablespoons of milk. Mix well until it has reached desired consistency.
  11. Top cooled cookies with frosting and clear sugar crystals.


Christmas Cookie Time

Since it is officially December today, I feel it is acceptable to begin the popular Christmas cookie discussion. Everyone loves Christmas cookies; there are so many different varieties that it’s hard to find anyone who doesn’t have a favorite. There are the classic cookies, chocolate chip and oatmeal raisin and the elegant cookies like gingerbread and iced sugar cookies and then there are cookies that are unique to each family, sand tarts or pumpkin.

Growing up, my mom would make many different kinds of Christmas cookies and on top of that my grandmother would make totally different kinds than my mom made. For a kid, this was a perfect situation and my brother and I would eat Christmas cookies well into the New Year. Another “use” for all the cookies was gifts. My mom made nice bags of cookies for our teachers at school, neighbors and friends, all decorated in holiday bags and ready to be opened and eaten immediately. They really are a great gift; what is better than homemade cookies?

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Now that I’m grown, there is not as much need for SO many cookies and my mom has decreased her production levels in an effort to save those few extra cookie pounds from attaching to her and my dad’s waist. I have started making a few kinds of cookies but no where near what my mother used to take on. I have discovered that I like to spread out the Christmas cookies all month long and now operate on system in which I made 1-2 kinds of cookies each week for the weeks leading up to Christmas. This way we can enjoy each kind and no cookies go to waste. It also eliminates the marathon baking sessions I remember participating in as a child where we churned out 7 varieties of cookies in 1 day. Those were a lot of work, and a lot of fun, especially when my aunts, cousins and grandma got together but its not as easy to find a time when we can all do that anymore.

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I’m going to adopt the same strategy this year as in years past with a little exception. We have decided to have a Christmas party again this year (which we like to have during the week between Christmas and New Years). This means I’ll be needing extra cookies for the party. I’m going to attempt to make cookies that freeze well earlier in the month and freeze some and then make a larger amount close to Christmas. I plan to start this weekend!

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One of my Christmas wishes, is to get some more dialogue going here on the blog. I have a feeling there are people reading this that want to comment but hesitate. Please feel free to comment! Nothing makes my day more than the little email I get saying I got a comment but even better is when that comment is not spam (I get alot of spam)! So let’s hear it, what is your favorite Christmas cookie? Got any great memories of baking cookies during the holidays? Or of finding cookies half eaten by Santa on Christmas morning? I love hearing what you think!

Pumpkin Cookies

In the spirit of the season and the spirit of all things pumpkin, I’m about to give you the best cookie recipe on the planet. I’m not kidding, these are seriously the best cookies I’ve ever eaten. Most people hear pumpkin cookies and don’t think much of them but one bite into these and your mouth is filled with the soft sweetness of pumpkin, nutmeg, cinnamon and icing packed into a soft and delicious cookie. Every time I make them for people I get asked for the recipe.

These cookies were a special treat that my mom made around the Fall and Christmas time each year growing up. As soon as we felt the first chilly winds of Fall, we would start asking for pumpkin cookies. My favorite pumpkin cookie story happened a few years ago. Eric had been working at his company for just over a year and I decided to make a batch of cookies around Christmas time for him to share at the office. As you will see, this recipe makes ALOT of cookies. I think it may be triple the original recipe but that’s just a hunch. I sent almost a whole batch with Eric to work because his office isn’t small. Mid morning I received an email from him that all of the cookies were gone within the first hour of work and he was getting emails thanking him for the cookies and saying how good they were. I was surprised how quickly they were eaten, but happy that so many could enjoy them (including the CEO who stopped by Eric’s desk personally to thank him for the cookies, yep, I’ll do my part for his next promotion!). About two weeks later, his company held their annual holiday party. As Eric introduced me to some of his coworkers a common theme emerged, the cookies. Wives were asking me for the recipe and husbands were talking about how great the cookies were. Some of the wives even seemed a bit annoyed because their husbands would not stop talking about the cookies! I had no idea cookies could have such an effect. Needless to say, I now make an entire batch of pumpkin cookies each December for Eric to take to work.

The recipe is simple and starts with Crisco, alot of Crisco. Sidenote: do you buy Crisco in a tub or in sticks? My mom always bought the tub so I remember scooping it out of measuring cups as a kid, when I helped her bake, but I have since discovered the sticks. They’re just like butter and you can cut exactly the amount you need. I love them and I’m never going back to the tub. Plus the sticks take up much less room in the pantry, but I digress. Mix the Crisco and sugar in an electric stand mixer until light and fluffy.

Add in the eggs, one at a time, mixing well. Add in the vanilla and lastly the pumpkin puree. I choose to use my homemade pumpkin puree for this recipe, in the end I didn’t have quite enough of the puree for the recipe so I added about 1/4 of a can of the organic pumpkin puree. I can’t say I can taste a difference in the puree but I do know that the cookies tasted great, like always. I’d say the organic pumpkin is just the same as Libby’s, just more expensive because its organic. I’d use it again if I needed to.

In a separate bowl, mix together the dry ingredients.

Slowly add the dry ingredients to the wet and mix well scraping down the sides of the bowl.

Drop the cookies onto parchment lined baking sheets and bake for 12-14 minutes at 350 degrees.

While the cookies are cooling, mix up the glaze. It’s simply powdered sugar, a dash of cinnamon and nutmeg and add milk until its the right consistency. Add the milk 1 tablespoon at a time and if you add too much and the glaze is too thin, simply add some more powdered sugar to thicken it.

Dip the cookies into the glaze, allow excess to drip off and then let the glaze set for an hour or so before putting the cookies in their container.

My favorite snack combination is pumpkin cookies and cold apple cider. Nothing says Fall like that!


Here’s the recipe:

Pumpkin Cookies
Author: Red Velvet
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 10
  • 1 1/2 cup shortening
  • 3 cups sugar
  • 3 eggs
  • 3 teaspoons vanilla
  • 1 can solid pumpkin
  • 5 1/2 cups flour
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 4 teaspoons cinnamon
  1. Cookie Recipe:
  2. Preheat oven to 375 degrees. Line baking sheets with parchment paper.
  3. Cream shortening and sugar until fluffy, with an electric mixer.
  4. Add eggs one at a time, mixing well.
  5. Add vanilla and mix well.
  6. Add in 1 can of pumpkin puree, mix well.
  7. In a medium size bowl mix together all dry ingredients. With the mixer on low, slowly add the entire flour mixture into the pumpkin mixture. Mix until thoroughly combined scraping down the sides of the mixing bowl.
  8. Drop cookies onto baking sheets. Bake for 12-15 minutes until just beginning to brown.
  9. Icing Recipe:
  10. Mix 2 cups of powdered sugar a dash of cinnamon and a dash of nutmeg.
  11. Add enough milk until desired thickness.
  12. Once cool, dip the top of the cookies into the icing and allow to set.