Monday, October 5, 2015

Pumpkin Sugar Cookies With Cinnamon Cream Cheese Frosting

It's finally fall and it's time for pumpkin everything! These cookies were super easy to make and amazingly delicious! They are just the right amount of pumpkin, so it's not too overwhelming, and the cinnamon cream cheese frosting is the perfect topping. You definitely can't eat just one!

3 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt 
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup unsalted butter, softened 
1/3 cup unflavored vegetable shortening 
1 1/4 cups granulated sugar
2 large egg yolks
2/3 cup canned pumpkin purée 
1 teaspoon vanilla extract 

3 oz cream cheese 
3 tablespoons butter, softened 
3/4 teaspoon ground cinnamon 
1/2 teaspoon vanilla extract (recipe here)
2 1/2 cups powdered sugar 
1 1/2 tablespoons milk

1. Preheat oven to 350 degrees. 
2. In a Mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon ,nutmeg, and ginger. Set aside.
3. In the bowl of an electric stand mixer, cream together butter, shortening, and sugar until pale and fluffy. Mix in egg yolks one at a time. Mix in pumpkin purée and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined. 
4. Make balls using 3 tablespoons of dough per ball. Place on a SilPat lined baking sheet. Using fingers flatten cookies into rounds until they are 1/2 inch thick. Bake 11 to 12 minutes.

1. In the bowl of an electric stand mixer, with together cream cheese and butter until pale and fluffy. Mix in cinnamon, vanilla extract, and powdered sugar. Mix in milk and whip until smooth and fluffy.

Recipe from Cooking Classy. 

Friday, October 2, 2015

Halloween Pinspiration

To follow along, and see more of what I'm pinning, head over to my Pinterest account - NicholeStArnold

Monday, September 28, 2015

Cranberry Lemon Bundt Cake

How beautiful is this cake? It tasted as good as it looks. It was super easy to make and didn't take long at all. I wasn't able to find fresh cranberries in the store yet, so I did use frozen. I just let them defrost all the way before I started. 

Recipe can be found on William Sonoma

Friday, September 25, 2015


It's no secret that I LOVE candles. They're in every room in our house. Here are some that I've recently been eyeing. I'm obsessed with the brand Diptyque. Their candles are so fragrant but not overpowering.