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| Mmmm Mmmm Good. | | Date Created: Nov 19, 2004, 12:42 PM |
 Today we here at titled: some amusing blog pun are starting a new catagory: "What I'm Eating." Try to contain your excitement. This is where I'll post things like restaurant reviews (if I ever go to a restaurant anyone else is likely to visit), or recipes, or random descriptions of things I find in my mouth.
Today, in honor of the approaching season, a favorite dessert recipe of mine. I don't often eat desserts, and I prepare them even less often. But this one's easy, and it's great to take places because you don't have to worry about a pie tipping over in your car, or a cake falling sideways against your coat.
Spice Cookies with Pumpkin Dip
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1 1/2 c. butter, softened
2 c. sugar
2 eggs
1/2 c. molasses
4 c. flour
4 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves
1 tsp. salt
additional sugar
Dip:
1 pkg (8 oz.) cream cheese
18 oz. pumpkin pie mix
2 c. confectioner's sugar
1 tsp. cinnamon
1/2 tsp. ginger
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses; mix well. Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight. Shape into 1/2 inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 6 minutes, or until edges begin to brown. Cool for 2 minutes before removing to a wire rack.
For dip, beat cream cheese in a mixing bowl until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator (yeah, like there's going to be any leftover dip.) |
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