Snickerdoodle and Pumpkin Cream Cheese Sandwiches

It finally feels like fall here in the Lone Star State. Can I get a witness?
I have been spending the day in complete autumnal bliss: candles lit, windows open, classical music, cozy blanket; hot tea. Nevermind that it's 74 degrees...this is like stepping into an icebox after enduring the hottest summer in Texas history.

I'm drinking it in without shame...so somebody pass the wassail.

Sweet David is too. He asked me to make a strudel the other night but the recipe I tried was new and resulted in a flaky but terrible tasting dessert. I was inspired by the fall temperatures though and decided to surprise my hunk with two of his favorite things: snickerdoodles and pumpkin.

Oh my, oh my. These are delicious.
Disclaimer: These are not my pictures. My camera is dead and I can't find the charger anywhere. *frustration* 
But this really IS my grandma's cookie recipe (the pumpkin cream cheese is my own).


Grandma Skinner's Snickerdoodle Recipe
Makes approx. 4 dozen

• 1 cup Crisco (sorry Grands) butter, softened
• 1 and 1/2 c sugar
• 2 eggs
• 1 tsp vanilla (I use Mexican vanilla but any kind will work)
• 2 and 3/4 c flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 3 tsp cinnamon and 3 tsp white sugar  (can be brown) for rolling

Preheat oven to 400 degrees. Cream sugar and butter until light and fluffy. Add eggs and vanilla. Mix thoroughly. Stir dry ingredients together in separate bowl and add to creamed mixture. Chill for 20-30 min. Roll into Tablespoon size balls and then toss in the cinnamon/sugar mixture, coating the dough evenly. Bake for 8-10 minutes or until lightly browned but soft.


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Pumpkin Cream Cheese
Makes approx. 1 & 1/2 cups

• 8 oz cream cheese, softened (OR 16oz for a thicker consistency if you prefer a dip/filling less squishy...very technical terminology)
• 1/2 cup pureed pumpkin (you can also use 1/4 cup pumpkin for a thicker consistency.)
• 1/4 c brown sugar
• 1/8 c white sugar
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla

Beat all ingredients in a medium bowl with an electric mixer until smooth. Adjust sugar to taste (I prefer less sugar since the cookies are sweet.) Cover and refrigerate for at least 1 hour.


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Remove from fridge, spoon about 1 tsp of cream cheese onto the flat side of the cookie. Press another cookie onto the cream cheese to make a sandwich. I still prefer to dip...or gobble them up plain...but David is a sandwich man.

The end result will look something like this...but with a slightly wetter filling unless you made the above adjustments.  It's really a texture preference so make it how you like:


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I could eat all 4 dozen of these cookies no problem.
They are to. die. for.


Make these. Send them to your friends. Take them to the office.
You can thank me for the accolades you'll receive later.

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WORKOUT TIME

(You didn't really think I'd hand you that recipe and NOT talk about how to work it off?)

Your abs are about to cry with joy.

YOU may cry tears of pain...but your abs, oh no, they're gonna love me.

This ab circuit from the TIU girls is awesome! Do it 4 times a week and (with a sensible diet) you WILL see results.

It's a fact.

Stop staring at me.

Get on the floor and click "play".

You won't regret it.

Also, I pinned this ab workout on Pinterest some time back thinking "oh that looks easy enough."

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(click on "source" for detailed instructions)

Ha!

Again I say "Ha!"

It is killer and targets those lower abdominals...or as some women call it "the pouch."

Yea, we're not marsupials.

If you're feeling adventurous do this exercise AFTER the TIU video.

I'd do 3 sets of wall holds for as long as you can (if you're like me it probably won't be long.) I also like their idea of alternating legs (MUCH easier but still challenging) at 20 reps/set.

Keep at it.

You'll get stronger.

I linked up at:

Jane Deere