I know, silent again, well when I got back to work from vacation, well it appears something happened and, let’s just say my day job as a phlebotomist became very stressful Everyone, including myself, is under a microscope right now. So due to the stress, I have been really tired that I just could not concentrate on writing a post.
Actually, to help deal with that stress, moving to the new apartment, has come in handy. I have been doing “projects” in the decorating of the new place. Like right now, I am redoing a mirror and a small chest of drawers to give it a beach wood/driftwood look for the bedroom. I will post my projects as I get them done, I needed that distraction as I get through the stress at the day job.
I have a whole list in my head of these projects, from making a headboard to building a bar. In the past, I would bake as a form of stress relief, particularly cakes. I loved cake decorating. If it was someone’s birthday I would create a cake for them as a surprise. I self-taught myself, like I do with most things, cake decorating. The web is full of great tutorials on how to do this. I found some the cakes I did that I will share with you, my specialty was drawing with the buttercream:
Pumpkin Spice Cookies with Vanilla Bean Frosting is the perfect #pumpkin recipe for the #autumn pumpkin season. A #recipe from Seduction in the Kitchen.
- 1 box of spice cake mix
- 1 egg
- 1/3 cup vegetable oil
- 1 small can pumpkin puree 15oz
- 1/2 cup sugar
- 1/3 cup evaporated milk
- 1 cup of shortening
- 1 vanilla bean
- 1 teaspoon vanilla
- In a large mixing bowl combine the cake mix, egg, vegetable oil, and pumpkin puree.
- Pre heat the oven to 350F. Drop rounded teaspoonfuls of the pumpkin batter onto a parchment lined cookie sheet.
- Bake the cookies for 10-12 minutes. It just till the bottoms are set and the tops are lightly browned. Let them cool on a bakers rack.
- To make the frosting: Cream the sugar and shortening together.
- Split the vanilla bean and crape the seeds into the shortening mixture. Add the evaporated milk and the vanilla. Mix it well.
- After the cookies have cooled, spoon the frosting into a Ziplock bag or a icing bag. Snip off the corner the bag and pipe on a dollop of the frosting onto the cookies.
- After the frosting is on them, then ENJOY!
|Amount Per Serving||As Served|
|Calories 320 kcal Calories from fat|
|% Daily Value|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|