Happy Fall Goodies

This week I delivered a lot of hugs to my clients and friends.

For my friends participating in a 60 mile walk over the weekend to raise money for breast cancer research, I filled a hot pink backpack with HeartSong Cookies to give them a carb load for the trek.

Others received fall or Halloween themed baskets similar to the photograph taken by my friend, Vicky. All the baskets and backpacks seemed to have the same effect. They made people happy. And in turn they made me overjoyed. What a wonderful world we live in!

It seems like an eternity since I actually posted a recipe on this blog. One of the favorites in my recent fall baskets was the Cranberry Chocolate Chip Pecan Cookie. It is basically my base cookie recipe with dried cranberries, dark chocolate chips and toasted pecans added.

Cranberry Chocolate Chip Pecan Cookies

2 sticks unsalted butter, softened
1/3 cup dark brown sugar
1/3 cup light brown sugar
2/3 cup granulated sugar
2 tsp. vanilla
2 eggs
3/4 tsp. baking soda
3/4 tsp. salt
2 1/3 cups all-purpose flour
1 1/2 cups dried cranberries
1 1/2 Hershey's Special Dark Chocolate Chips
1 1/2 cups toasted pecan, toasted whole, lightly salted with a sprinkling of sea salt, then chopped

1. Preheat oven to 375 F. Line baking sheets with parchment paper.

2. Beat butter, all sugars and vanilla in the bowl of a mixer fitted with a paddle attachment until fluffy. Add eggs, baking soda and salt. Beat until well mixed. Add flour and beat until just combined. Overmixing will result in a tough cookie.

3. Drop by rounded tablespoons about 2 inches apart onto prepared baking sheets. Bake for 10 minutes until lightly brown around the edges, rotating midway through the cookie time. Cool on pan for 5 minutes. Then remove to wire racks to cool completely.

Tip: The cranberries add a festive touch to the cookies and work great for fall and holiday entertaining and gift giving. White chocolate chips can be substituted for the dark chocolate chips. Your favorite nut can be substituted for the pecans. I made Cranberry White Chocolate Macadamia Nut cookies this week to rave reviews. Have fun blending your favorite taste components.


Happy Halloween!

Many hugs,

Kathy

Bringing Home the Baking

Today over lunch with Kenda, I received an amazing birthday present to further my goal to start my HeartSong Cookies business. Kenda gave me the book Bringing Home the Baking, How to Start a Licensed Home-Based Baking Business by Quincella C. Geiger. I am anxious to start reading the book this evening, so will keep my posting brief.

Some of the people that received the baskets I made for Matt have requested a way to contact me. I love to bake cookies for friends and if you have any special requests, you can e-mail me at - heartsongcookies@cfl.rr.com

Many hugs,

Kathy

I Made It!

This afternoon I delivered the last basket in Matt's Fall Cookie order. I felt relieved and very satisfied with the results. Thanks Matt for believing in me!

Many hugs,

Kathy

Almost At The Finish Line

For the last couple of weeks I have been working on my first big cookie order for my friend Matt. He asked me to make 9 baskets of various sizes and 21 cookie bags, all with a fall theme.

Last night I baked 168 cookies for the 21 bags and packaged them this morning. Judging by the look on Matt's face and the hug I received, I think he was pleased. It made the lack of sleep very worthwhile. I only have one more basket to go and that is on tonight's agenda.

Matt is a very talented graphic designer and created a beautiful card to accompany the baskets. I know my iPhone picture won't do it justice, but I just have to share. The leaf on the card is real. His parents sent him leaves from up north to affix to the card. I love the quote that he used. I just hope my cookies lived up to the sentiment.


Many hugs,


Kathy

Matt's Fall Cookie Baskets

A couple of weeks ago my friend Matt asked me to make cookie baskets for his clients. I was thrilled and embarked on making the baskets as beautiful as I could and filled with tasty cookies. I baked Toasted Pecan Chocolate Chip, Dark Chocolate Tri Berry, Apple Cinnamon Crunch, Chocolate Chip Cranberry Pecan and White Chocolate Blueberry Pecan Cookies. Then I wrapped two cookies in each treat bag, tucked them in fall baskets, wrapped the basket in tulle and tied with fall ribbon.

Many hugs,

Kathy

Pumpkin Raisinet Cookies

To me nothing says fall better than pumpkin...anything pumpkin. Tonight I decided to try a new pumpkin cookie recipe I discovered on the Nestle site to see if it was worthy to add to my fall repertoire. The cake-like texture made it very different than any of my other cookies, but still very good.

Pumpkin Raisinet Cookies

2 1/4 cups all-purpose flour

1 1/2 tsp. pumpkin pie spice

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup (2 sticks) butter, softened

1 cup granulated sugar

1 can (15 oz.) Libby's 100% Pure Pumpkin

2 large eggs

1 tsp. vanilla

2 cups Nestle Raisinets Milk Chocolate-Covered Raisins

1 cup chopped walnuts

Vanilla Glaze

Preheat oven to 375 F. Line baking sheets with parchment paper.

Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla. Gradually beat in flour mixture. Stir in Raisinets and nuts. Drop by rounded tablespoons onto prepared baking sheets.

Bake 15 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle with Vanilla Glaze.

Vanilla Glaze

Combine 1 cup powdered sugar, 2 tablespoons milk and 1/2 tsp. vanilla in small bowl; mix well.

Many hugs and fall moments,

Kathy