Last Monday I shared a savory pumpkin recipe, so I thought we’d go sweet today. These pumpkin sugar cookies are perfect this time of year!
These Pumpkin Sugar Cookies caught my eye on Pinterest. They whipped up really fast. Even with adding the icing, a half batch took me less than an hour from start to finish. These are called Sugar Cookies, but they’re fluffier than a traditional recipe, so keep that in mind when you pull the little clouds from the oven. They are fluffy in the middle and have a little crispiness on the edges. Yum.
This weekend I had the blessing of speaking at the ladies’ retreat at The Wilds of New England. I’ll share more of that later, but today I want to share (again) the recipe for the dessert we had Friday night – Pumpkin Whoopie Pies. I’ve posted this recipe before, but thought it deserved double honor since its now pumpkin season! You won’t be disappointed with these yummy little treasures!
A “Ham-Fam” Celebration is on our calendar for next Monday! That’s what we call a Cunningham Family get-together! Here was a vacation. Here was a holiday. Everyone was invited to come for the day. Let me share some of our plans with you as we make preparations for a fun day together.
The guest list – We enjoy being together as a family, and as I said, everyone was invited, but let me stop right here and tell you about my expectations as far as my adult daughters and their families are concerned.
What is your favorite season? Winter? Spring?Summer?, Fall? Or is it Strawberry season?! Strawberries are my favorite fruit! My husband happily sent a text to me last weekend –
“Scott Berries are in and I got two quarts! Happy days are here again!”
It was then that I remembered this fantastic Lemon Pudding Cake! This is baked in a water bath and it allows a soft sponge cake to go to the bottom and a luscious pudding layer to go to the top, creating a heavenly dessert!
My favorite way to make this is in small ramekins., but you can bake it in one large dish. After it cools 10 minutes, you invert it onto a platter or dessert plate. I like it served warm, but you could do it ahead and serve it refrigerated.
Lemon Pudding Cake
1/3 Cup Butter, softened 1 cup sugar, divided 2 eggs, separated 2 Tbs. lemon juice 1 Tbs. grated lemon rind 1/3 cup flour 1 cup milk Cream butter and 3/4 cup sugar until light and fluffy. Blend in egg yolks, lemon juice and rind. Add flour; mix well. Stir in milk. Beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into batter; pour into 8 6 oz. custard cups. Set custard cups in baking pan; pour in boiling water to 1/2-inch depth. Bake at 350 degrees, 35-40 minutes. Remove from water; cool 10 minutes. Invert on dessert dishes. Makes 8 servings. To make in a 1-quart casserole dish – Prepare recipe as directed. Pour batter into dish. Place into a pan larger than your dish and pour 1/2 inch boiling water into large pan. Bake 40-45 minutes. Cool 20 minutes. Invert onto serving plate.
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