Toasted Peanut Butter and Jelly Thumbprint cookies

Last weekend, we had the Santa clause parade in Toronto!!

While it seems so early – I suppose it’s not, and as cliché as it sounds I feel like the year just flew by!!

I still remember trying to get ready for last Christmas, here I am now … beginning to think about this one – it’s tres tres cray-cray!!

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Even with the stores flooded with Christmas decorations, Christmas music playing, and cookies in every crevice of Pinterest – I just wasn’t in the holiday mood … yet. Don’t get me wrong Christmas is my FAVOURITE TIME OF YEAR … I get excited and giddy – buddy the elf style!! But it all just seemed soo early.

And then last Sunday. My family and I went to the parade – it was cold – the snow fell – live bands played carols …. It was Christmas time in the city. It was all I needed to get me in the mood. And now, the countdown is on!!

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34 more days and we’ll all be ho-ho-hoing around town ( … I read that, and re-ready it … I mean that statement in the most innocent way possible).

And just because Christmas means nothing in the LTSL household without cookies – I have something extra special for you!!

Toasted PBJ Thumbprint Cookies.

Have we ever discussed my obsession with peanut butter ?!?! Mmmm … remember when I celebrated National Peanut Butter Month?!?

I LOVE THE STUFF.

Also, toasted taste better.

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 Toasted PBJ Thumbprint cookies 

Ingredients

1/2 cup margarine, Softened

1 cup Creamy Peanut Butter

1/3 cup Granulated Sugar

1/2 cup Brown Sugar

1 whole Egg

1 teaspoon Pure Vanilla Extract

1 teaspoon Baking Soda

1/2 teaspoon Sea Salt

1 2/3 cup All-Purpose Flour

1/2 cup Strawberry jam

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Directions: 

1.       In large cast iron pot, add flour to low heat. Toast until lightly brown – stir often to not burn flour. Approx 7 mins.

2.       Remove from heat and allow to cool completely.

3.       Combine egg, brown sugar, peanut butter, butter, vanilla, and beat on medium-high speed until smooth and creamed, Add the flour, baking soda, salt, and beat on low speed until just incorporated, about 1 minute.

4.       Roll into balls and  make an indent, using the back of a 1 Tsp measuring spoon.

6.       Bake 10 minutes.

7.       Remove from the oven and redefine the indent, again using the back of a 1 TSP spoon. While still warm, fill each cookie intent with jam

8.        Allow to cool completely and enjoy!!

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Happy Cookie-ing darlings … and for those who are having heart palpitations over the holiday season, not to worry – I still have one more fall recipe up my sleeve!!

Pumpkin Spice Latte Bread

Can I be honest with you folks?

This year’s pumpkin spice latte’s from Starbucks, didn’t quite hit the spot. For the entire season, I had 2 … TWO?!?

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Last year, I was downing one a day, if not two .. a day!! For whatever reason, this year, the cups I got ended up tasting like cough syrup. So I’ve been opting for my usual coffee order instead. I can’t wait until the gingerbread is back – this classic better not fail me!!

Last week, as I was picking up my daily cup – I noticed the pumpkin spice latte mixes were on sale – the miniature candy wheels in my mind began turning. I love the SMELL of the lattes, I’ve normally LOVED the flavour and did I mention there was a SALE?! I got 2 boxes.

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 And then I made bread – and it smells like heaven.

And I added a pumpkin spice latte cream cheese swirl  – and it smells like heaven.

And I drizzled it with more pumpkin spice latte goodness … did I mention it smells like heaven?

 

Pumpkin Spice Latte Bread

 Ingredients

 Bread:

 1½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon Sea salt

1 teaspoon cinnamon powder

2 pks Starbucks PSL mix (or 2 Tbsp Cinnamon Powder, 1/2 Tbsp ginger powder, 4 Tbsp Powdered milk, 1 Tbsp Nutmeg)

2 eggs

½ cup granulated sugar

1 cup brown sugar

½ c margarine, softened

1 tablespoon vanilla extract

1½ cup canned pumpkin

Cream cheese

½ cup cream cheese

1 pk Starbucks PSL ( or half of the spice mix above)

1 Tsp Cinnamon powder

Drizzle

¼ cup ready-made frosting

1 pk Starbucks PSL ( or half of the spice mix above)

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Instructions

Preheat oven to 350.

In a large bowl, whisk together all of the dry ingredients.

In a mixing bowl, beat sugars and butter until creamy.

Add eggs and vanilla.

Slowly add dry ingredients.

Mix in pumpkin.

In a small bowl, combine cream cheese , PSL mix and cinnamon.

Pour 1/2 of bread mixture into a greased and floured loaf pan, add 1 tbsp dollops of cream cheese mixture sporadically. The rest of the bread mixture, and top with remaining cream cheese mixture. Taking a toothpick or skewer – marble the two mixtures together – just slight swirls – you don’t want the two mixtures to combine :)

 Bake for  70 minutes.

Remove from oven and allow to cool for 20 minutes.

This is a good time to make the drizzle!! Combine icing and PSL mixture. Microwave on high for 30 seconds. And then drizzle away!!

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I actually just realized, this is the first pumpkin bread that I’ve ever posted – what the heck have I been waiting for?!?! And if any of you end up making French toast with this bread – HOLY MOTHER OF YUMM – please call me over, I’ll walk with amazing stuff for us to make Mimosa with – and we’ll sit around and pish-posh all day!!