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How Does This Christmas Tree grab Ya?!

Decadent Chocolate Brownies

Servings: 1.5 dozen




Ingredients:2 ounces unsweetened chocolate

1/2 cup unsalted butter

1 cup sugar

2 eggs

1/2 cup all-purpose flour

Pinch of salt

1/2 teaspoon vanilla

White chocolate for decoration



Cooking Directions:Heat oven to 350ºF. Melt the chocolate and butter together in a small saucepan over low heat; stirring occasionally. When the chocolate is melted, remove from heat and stir until smooth.

Transfer the mixture to a bowl. Add sugar and stir. Beat in eggs one at a time. Stir in flour, salt and vanilla.

Pour into a buttered 9x9-inch pan and bake 20 to 25 minutes. (Brownies are best if just underbaked). Cool before cutting.

Drizzle with melted white chocolate to decorate.

Cool. Cut into 1 1/2-inch squares.

Pumpkin Spice Latte Cookies

Servings: 4 dozen cookies




Ingredients:2 1/2 cups sifted white whole wheat flour

1 teaspoon baking soda

2 teaspoons baking powder

1 tablespoon instant espresso or dark coffee powder

1/2 teaspoon salt

2 tablespoons pumpkin pie spice

1/2 cup (1 stick) butter, softened

1 1/2 cups natural or raw sugar

2 large eggs

1 3/4 cup canned pumpkin (unflavored)



Buttercream Frosting:

1 cup (2 sticks) butter, softened

8 cups confectioners’ sugar

6 tablespoons milk

2 teaspoons vanilla

Additional pumpkin pie spice or ground cinnamon for decorating



Cooking Directions:Preheat oven to 375°F. In a medium bowl, whisk together the flour, baking soda, baking powder, coffee, salt and pumpkin pie spice.

In a separate mixing bowl, beat together butter and sugar together until light and fluffy. Add eggs, one at a time, beating between each to incorporate. Add one-third of the dry ingredients alternating with half the pumpkin, scraping the sides of bowl. Continue alternating the dry and the pumpkin until all ingredients are thoroughly combined.

Drop by rounded tablespoons 1 1/2 inches apart onto buttered or parchment-lined baking sheets. Depress centers with a lightly floured measuring spoon to prevent mounding. Bake on top or center oven racks until edges are lightly browned and centers spring back when lightly touched, 14 to 16 minutes. Immediately transfer to a cooling rack.

While cookies bake; mix up frosting. Combine butter, confectioners’ sugar, milk and vanilla in a large bowl; beat until smooth. Add additional milk to desired frosting consistency.

When cookies are completely cooled, frost each with about 1 tablespoon frosting. If desired, sprinkle with additional pumpkin pie spice or ground cinnamon.

Store frosted cookies in a single layer in an airtight container for up to 1 week; refrigerate for best results.