Anyone else in the mood for pumpkin goodies? I know I am, hubby too. Even Blake has been asking for pumpkin pie. Personally, I've been craving these super delicious Pumpkin Spice Whoopie Pies I made last year. They are SO delicious! So when I went to get groceries, I dug out the recipe and wrote down everything I needed. I got to the store and found everything I needed but the pumpkin. I asked a manager and it turns out there is some sort of problem with the warehouse, no one has any! Sure enough, when I went to Winn Dixie there was none there either. So no whoopie pies yet for me... :(
Since I can't share those yet, I thought I'd share something I made when Blake was in Kindergarten (back when we could send homemade treats, now they all have to be store bought). They are Monster Feet! Although they look more like toes to me. They are really easy, but make sure you've got gel dye (like Wilton) or a lot of the liquid! I used the McCormick Neon dyes and they worked pretty good. Here's the recipe in case anyone wants to give these a try!
Monster Feet Cookies
1 bag (17.5 oz.) peanut butter cookie mix
1/2 cup flour
Green food coloring
1/4 cup granulated sugar
½ cup M&M’S® Brand Peanut Chocolate Candies
¼ cup vanilla frosting
2 cookie sheet pans
Aluminum foil
Resealable plastic bag
1/2 cup flour
Green food coloring
1/4 cup granulated sugar
½ cup M&M’S® Brand Peanut Chocolate Candies
¼ cup vanilla frosting
2 cookie sheet pans
Aluminum foil
Resealable plastic bag
1. Preheat the oven to 350°F. Line sheet pans with foil.
2. Prepare the cookie mix according to package instructions. Knead in the flour and some of the green food coloring.
3. Pull off walnut-size nuggets of dough. Shape into 1 - 1 1/2-inch ovals and roll in sugar. Place on the foil lined sheet pans about 2 inches apart. Press M&M’S® Brand Peanut Chocolate Candies onto one end as the toenail. Bake in a preheated 350°F for approximately 9-12 minutes, or until just golden and cookies have puffed and spread. Transfer to a wire rack and let cool completely.
4. Meanwhile, tint frosting green and spoon into a resealable bag. Snip a very small corner from bag and pipe wavy curly lines on top of the cookies to resemble knuckles.
Tip: If peanut butter cookies aren’t a favorite, then exchange the peanut butter cookie mix with a sugar cookie mix.
2. Prepare the cookie mix according to package instructions. Knead in the flour and some of the green food coloring.
3. Pull off walnut-size nuggets of dough. Shape into 1 - 1 1/2-inch ovals and roll in sugar. Place on the foil lined sheet pans about 2 inches apart. Press M&M’S® Brand Peanut Chocolate Candies onto one end as the toenail. Bake in a preheated 350°F for approximately 9-12 minutes, or until just golden and cookies have puffed and spread. Transfer to a wire rack and let cool completely.
4. Meanwhile, tint frosting green and spoon into a resealable bag. Snip a very small corner from bag and pipe wavy curly lines on top of the cookies to resemble knuckles.
Tip: If peanut butter cookies aren’t a favorite, then exchange the peanut butter cookie mix with a sugar cookie mix.
(found at Bright Ideas)
What fun goodies are you planning on making this year?
What! I hope it's a regional thing! I'll have to check my grocery store. I cook with a lot of pumpkin this time of year. Those Monster Feet are cute!
ReplyDeleteManuela
I read the same thing on someone else's blog about a pumpkin shortage! I'm totally craving pumpkin butterscotch muffins so I hope maybe it's just a regional thing and there's still pumpkin to be found around here. I'll look next time I'm at the store, and if I find some I'm totally going to stockpile it. LOL
ReplyDeleteOh, I can't wait to try these! No pumpkin this time of year??? That's horrible! I had no idea!!
ReplyDeletethanks for the recipe it looks yummy!
ReplyDeleteI gave you a Honest Scrap award!! have a happy day!
ReplyDeleteFirst time peaking at your blog and these cookies are so cute. Pumpkin? Well, I have not been able to find any in my area of Atlanta either. The manager said not until Oct. I know they usually have a limited amount on hand after Fall so I stock up but I guess I did not keep any from last year. Honestly I usually OD on pumpkin and by New Years I can't look at it. I have a new recipe for Pumpkin bread pudding that I was planning to make this weekend but I guess that is not going to happen. I wonder what the problem with the pumpkin canning plant is?
ReplyDeleteJoyce