Introducing an appetizer game-changer. Move over tired cheese display, whipped feta is making an appearance.
Yes, whipped feta.
So easy but this looks and tastes much more complex. I was looking for a simple snack to whip together (pun intended) as we watched football this past Sunday. I thought we’d be watching the Jaguars send the Patriots back to the locker room as a group of sad losers but unfortunately it was quite the opposite. That’s OK. There was another game right after that so we got ready to watch the Vikings send the Eagles to the locker room as a group of sad lo…..wait, that didn’t happen either.
Make this for your Super Bowl party and we’ll all be watching as we hope the Eagles are victorious.
-6 oz crumbled feta cheese -2 oz cream cheese -3 teaspoons Hellman’s Olive Oil Mayo -salt and pepper to taste -Basil Infused Olive Oil
1. In a food processor, pulse the feta until very fine. Add the cream cheese. mayo, salt/pepper and blend until smooth, adding a bit more mayo to desired consistency if needed.
2. Serve on a plate and drizzle with basil infused olive oil. Serve with crackers, bread sticks, or bread.
Pumpkin spice cookies are a cookie you need to add to your baking rotation this Fall season. Pumpkin pure combines with ginger, cinnamon, cloves, and molasses to create a pillowy and soft pumpkin spice cookie that will be the perfect treat with a cup of coffee or tea.
Pumpkin spice really is one of the warmest spice blends that seems to find it’s way into just about everything. There’s pumpkin spice lattes, coffee, snacks, candies, candles, and cleaning productions…and I’m sure I’ve only named a small fraction of the number of items that have been married with pumpkin spice over the years. While some thing make me cringe a little, pumpkin spice cookie are not one of those things. These cookies are one of my favorite to make in the Fall and winter.
The addition of pumpkin into the batter of the pumpkin spice cookies helps keep these cookies moist and very soft and chewy. While these are called a pumpkin spice cookie, I also toyed with call them a pumpkin pie cookie since that’s what they remind me of. All of the Fall spices and the pumpkin of a pumpkin pie and the soft decadence too.
The spiced sugar topping you’ll love. Many cookies get sprinkled or rolled in sugar just before baking, but here I wanted to do something a little different and even bring that pumpkin spice flavor to the topping. Just before these bake, you’ll roll each cookie ball in a spiced blend of sugar, cinnamon, ginger, and cloves. This sugar and spice topping really gives that pumpkin spice flavor you’re looking for.
It’s also important to make sure you chill the dough for an hour before baking. Chilling the dough before baking it helps them keep the circular form and not spread out too much when baking. I know it’s tempting to just pop these in the oven right away, but the extra hour will really make these pumpkin spice cookies come out just perfect.
Pumpkin Spice Cookies are the best Fall cookie. Blending the flavors of pumpkin spice and pumpkin pie, they are a soft and chewy cookie with a little bit of sweet and a lot of classic pumpkin spice flavors. Warm and spiced, they make the perfect accompaniment to a cup of coffee, tea, or a pumpkin spice latte.
-2 1/3 cups all-purpose flour
-2 teaspoons baking soda
-1/2 teaspoon salt
-1/2 teaspoon ground cinnamon
-1/4 teaspoon ground ginger
-1/8 teaspoon cloves
-1 cup white sugar
-1 stick butter, softened
-1/2 cup Libby’s 100% Pure Pumpkin
-1/4 cup molasses
-1 teaspoon vanilla extract
For the Pumpkin Spice Topping
-1 tablespoon white sugar
-1 teaspoon ground cinnamon
-1/8 teaspoon ground ginger
-1/8 teaspoon ground cloves
1. Heat oven to 350 and lightly grease your baking sheets.
2. Combine the flour, baking soda, salt, cinnamon, cloves and ginger in a medium bowl. In another bowl, beat 1 cup of the sugar and the butter until creamy. Add in the pumpkin, molasses, egg, and vanilla and stir to combine well. Gradually stir in the flour mixture. Place the bowl of dough in the refrigerator and chill for 1 hour before baking.
3. While the dough is chilling, make the pumpkin spice mixture by combining the 1 tablespoon of white sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, and 1/8 teaspoon ground cloves. Stir well so all of the spices have incorporated evenly into the sugar.
4. After the dough is finishing chilling, remove from the refrigerator and shape dough into balls, then roll in the pumpkin spice mixture, covering generously. Bake for 10 minutes.