Sweets & Treats {2}

Gary started a new job (that he and I both LOVE) at the end of June. On numerous occasions he's spoken about and sent me pictures of all the fun treats people bring in for their birthdays. Months before his own birthday, Gary made sure I knew that we had to make something for him to bring in. I was completely on board and even made sure I had the Sunday prior (which was his actual birthday) off so that I could get all the ingredients together and bake.

I gave him a few options off of my Treats & Sweets Pinterest Board and he chose the following recipe:

Pumpkin Chocolate Chip Squares

*2 cups all-purpose flour, (spooned and leveled)
*1 tablespoon pumpkin-pie spice
*1 teaspoon baking soda
*3/4 teaspoon salt
*1 cup (2 sticks) unsalted butter, room temperature
*1 1/4 cups sugar
*1 large egg
*2 teaspoons vanilla extract
*1 cup canned pumpkin puree
*1 package (12 ounces) semisweet chocolate chips

Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

The recipe was a success - Every last square was eaten before the pan was brought home! Because of that, I decided to make this recipe again along with another for Bridget & Drew's SWAP Meet event that weekend. What's kinda cool about both of these is that I had photocopied both of them from a Martha Stewart magazine probably 7-8 years ago. How cool that I made them both in one week!

Not-So-Giant Ginger Cookies

*2 1/2 cups all-purpose flour
*2 1/4 teaspoons baking soda
*1/2 teaspoon salt
*1 tablespoon ground ginger
*1/2 teaspoon ground allspice
*1/2 teaspoon ground pepper
*3/4 cup (1 1/2 sticks) unsalted butter, room temperature
*1/2 cup packed light-brown sugar
*1/2 cup granulated sugar, plus 1/3 cup for coating
*6 tablespoons molasses
*1 large egg

Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.

With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.

Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.

Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.

Just half of what we brought to the SWAP Meet!