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This Year I was fortunate to travel to 10 countries and feel forever grateful that my job takes me to some extraordinary places… as then I get to share those experiences with you 🙂
I was asked to put together 3 cookies inspired by my travels for ABC News Digital, click here to see it in action… For the three recipes see there simplicity below 🙂
Pumpkin Pie Cookies
“Everything you want for the festive season in a bite”
Prep Time: 10 minutes
Cook Time: 20 minutes
Skill: Medium
Ingredients:
2 1/2 Cups All purpose Flour
1 tsp Baking Powder
Pinch of Salt
2 tsp Cinnamon
1 tsp All Spice
1 tsp Gringer powder
1/2 Cup Pecans, chopped
1/2 Cup Butter, softened
1 Cup Honey
1 Cup Pumpkin Puree
1 Egg
1 tsp Vanilla extract
Method:
- Preheat oven to 350 Degrees F. (180 degrees C)
- In a large mixing bowl combine the flour, baking powder, salt, cinnamon, all spice ginger powder and Pecans
- Beat butter and honey together until airy before adding in the pumpkin puree, egg and vanilla extract and whisking until smooth
- Fold the pumpkin mix into the flour before scooping a portion using a table spoon onto a lined baking tray, repeat with remaining mix…
- Sprinkle over extra pecans and bake for 15-18 minutes, or until golden
- Cool on a drying rack before eating.
Sweet Potato Choc Cookies
Prep Time: 15 minutes
Cook Time: 30 minutes
Skill: Medium
Ingredients:
3/4 Cup Mashed Sweet Potato
Pinch of Salt
3 Tbsp Honey
3 Tbsp Butter
1 Cup Coconut, shredded
1 Cup Dark Chocolate Chips
Method:
- In a bowl combine mashed sweet potato with a pinch of salt, honey, butter and shredded coconut. Flatten into a square or rectangle greased tray and place in the freezer to set for 15 minutes
- Using a double boiler method or alternatively a microwave, melt your chocolate
- Remove your potato mix from the freezer and cut into squares. Using two forks fold through the chocolate and place on a lined baking tray, repeat with remaining squares and place in the fridge to set.
French Fudge Cookies
Whats better than a chewy bit of fudge? On my trip to France these special cup numbers were always the top choice at the patisserie. I have added in graham crackers for that little relatable crunch
Prep Time: 10 minutes
Cook Time: 25 minutes
Skill: Easy
Ingredients:
1/2 Cup Butter, softened
1 Cup Coconut/Brown Sugar
1 Cup Milk
2 1/2 Cups Graham Cracker Crumbs
2 Cups Walnuts, chopped
2 Cups of Dark Chocolate Chips
Method:
- Preheat oven to 350 degrees. F
- Beat together butter and sugar until creamed, whisk in milk
- Mix in the Graham Crackers along with the nuts and 1 1/2 Cups of the chocolate
- Distribute mix into 2 inch cupcake liners, filling 2/3 full. Place on a lined baking tray and bake for 8-12 minutes or until set.
- Cool on a wire rack. Meanwhile melt chocolate in a double boiler or in a microwave and using a spoon drizzle over the top.
- Set in the fridge to cool before keeping in the freezer ready for Christmas
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