CUTEST APRON EVER & Holiday Cookie Contest Entries

One of the magazines that I subscribe to is hosting a Holiday Cookie Contest which immediately sparked excitement within! I have been perfecting my entries, and these are the two that I will be submitting. Try them out and let me know what you think. Even if I do not win, it is always so much fun to experiment and create.

ButterScotch Apple Pie Cookies

Ingredients:
1 box spice cake mix (I used the Duncan Hines brand)
1 egg
¼ cup vegetable oil
1 Tablespoon all-purpose flour
1 teaspoon apple pie spice
1 can Apple Pie Filling
11 oz bag of Butterscotch Chips

Directions:

Preheat oven to 350 degrees. Lightly grease three cookie sheets. Mix dry spice cake mix with one egg and ¼ cup of oil. Add 1 tablespoon flour and 1 teaspoon apple pie spice. Stir in the can of apple pie filling. Mix well and then fold in the butterscotch chips. Drop by rounded spoonfuls on greased cookie sheets and bake at 350 degrees F in the middle rack of your oven for approximately12-14 minutes or until lightly brown and firm. Remove from oven, let cool for 10 minutes and then transfer to wire cooling rack. This recipe makes 36 large cookies. They can be enjoyed both warm and cool. They taste just like a slice of Apple Pie! Enjoy!

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Pumpkin Chocolate Chip PIE Sandwiches

Ingredients:

1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon milk

1 tablespoon vanilla extract

2 cups semisweet chocolate chips

Maple Whipped Cream:
1 cup heavy whipping cream
1 ½ Tablespoons pure maple syrup

Directions:

Place 1 cup heavy whipping cream and 1 ½ Tablespoon pure maple syrup in the bowl of your kitchen aid mixer. With the whisk attachment, whip the cream until soft peaks form. Cover and refrigerate. Next, combine pumpkin, sugar, vegetable oil, and egg in a large bowl with a whisk. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla and chocolate chips. Drop by rounded spoonfuls on greased cookie sheets and bake at 350 degrees F for approximately 10 minutes or until lightly brown and firm. Remove from oven, let cool for 10 minutes and then transfer to wire cooling rack. Once the cookies have cooled, spoon a heaping tablespoon of the Maple Whipped Cream on half of the cookies. Top with the remaining pumpkin chocolate chip cookies to make pumpkin pie sandwiches. Refrigerate until ready to serve. These even taste yummy frozen...like a holiday ice cream sandwich! Enjoy!

Now, on to the CUTEST APRON EVER...



I know that I have mentioned my fascination with cute aprons before, but seriously, I think I am in LOVE. I recently discovered the store, Anthropologie, and they have the most BEAUTIFUL aprons I have ever seen. Unfortunately, we do not have an Anthropologie store here in Southern Texas, but I was blessed with the opportunity to visit one when I was in NC over the Thanksgiving holiday. I was also blessed with a VERY PATIENT BFF (God Bless You, Charity!) for waiting somewhat patiently with me as I perused the store for 1.5 hours plus :-). I left with only one apron, because, frankly, it was very difficult to decide on the perfect one. Check them out and see for yourself....

http://search.anthropologie.com/?q=aprons&international=false


Now, I was right, wasn't I?? I literally would love to own each and every one :-)! But, alas, the budget does not allow, and therefore, I chose only one...what do you think of my choice? Don't you just love the crocheted pocket and trim? It makes me smile everytime I walk into my kitchen, fueling baking passions deep within.