So, you have a giant tub of plain yogurt. It seemed like such a good idea at a time. Sure, you’ll eat plain yogurt with honey and granola for breakfast every day for a week. And definitely not a doughnut, again.
The solution? Grab a couple lemons and make French Yogurt Cake. I’ve made it a few times before with different types of citrus. Orange yogurt cake with chocolate chips is amazing.
It’s easy yet impressive, and everyone will love it. Two mixing bowls, one loaf pan, a little saucepan, and voila. Wash the evidence and tell everyone you slaved over it for hours.
Remember how I said that I don’t like pumpkin spice lattes? These cookies have convinced me that I need to give them another chance. I still don’t like pumpkin-flavored brewed coffee, but maybe the extra milk and stuff makes it tolerable. Honestly, I’m not sure I’ve ever had one of the Starbucks PSLs; I just haven’t ever liked pumpkin and coffee together.
These cookies change everything!
I was baking some of my regular pumpkin cookies as a treat for my husband, who is having a crazy week at work. I started thinking about these coffee chocolate chip shortbreads I made for Bible study this weekend … and how I had some extra instant coffee hanging around … and how much people like those pumpkin spice lattes …
1 c. butter (can sub shortening or use a mixture of the two)
1 c. sugar
1 c. pumpkin puree (not pumpkin pie filling)
1 tsp. vanilla
3 T butter
1/4 c. milk
1/2 c. brown sugar
2 tsp. instant coffee granules
1 c. powdered sugar
1/2 tsp. vanilla
1 T heavy cream
Sift the first five ingredients together (flour through salt).
In a separate bowl, cream sugar and butter. Add pumpkin, egg, and vanilla. Beat well.
Add dry ingredients all at once and stir gently to form a smooth batter.
Drop by tablespoons on an ungreased cookie sheet. (I use a small cookie scoop.) Bake 12 to 14 minutes at 350.
Let rest on cookie sheets for a few minutes when they come out of the oven; then transfer to cooling racks and let cool.
Melt butter in a small saucepan over low heat. Add milk, brown sugar, and coffee granules and bring to a bubble over medium heat. Once bubbling, cook two minutes. Remove from heat and let cool completely. (I transfer to a bowl and refrigerate.)
When cool, stir powdered sugar, vanilla, and heavy cream into the sugar mixture. Spoon or drizzle over cooled cookies.
I try to remember to keep a can of crushed pineapple around so I can make this yummyness if the mood strikes. The rest of the ingredients I almost always have on hand—how basic can you get! This makes a delicious dessert or even breakfast. I think this recipe has a tad too much sugar, it is really sweet, so depending on how you like your sweets you may want to cut back a little bit.
I hope I’m not sharing a secret family recipe. This is from my mother-in-law. Which is why I can’t cut the amount of sugar, because then it will not taste right to Mr. V and he might not eat it at all. And that would mean I’d eat it all. Hmmm …