Vegetarian Stuffed Acorn Squash

acorn squash recipe, roasted acorn squash, stuffed acorn squash

I love the fall.

The crisp cool air, the colorful leaves, roasted vegetables, homemade Pumpkin Spice Pecan Muffins. There are so many things to enjoy during this time of year. 🙂

I leap with excitement when I see squash and gourds and Indian corn in the markets! And I then proceed to buy them all.

fall squash, acorn squash, squash recipe, easy fall squash recipe, vegeterian squash recipeAren’t they beautiful?

And then when you roast them with some olive oil, kosher salt and black pepper, they become deee-lish!

oven roasted acorn squash, acorn squash, I could eat them without a great filling. But that doesn’t count as full meal, does it?

I chose to do a vegetarian filling for Meatless Monday. Shredded chicken or sausage works perfectly with this recipe! Just add it in the vegetables as they are sauteing.

vegetables, red cabbage sauteI’ve adapted my recipe for this delicious vegetarian stuffed acorn squash from Guy Fieri

Vegetarian Stuffed Acorn Squash
Serves 4
A beautiful roasted acorn squash stuffed with a saute of cabbage, bell peppers and onion and topped with your favorite cheese!
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
282 calories
39 g
8 g
14 g
5 g
3 g
392 g
439 g
10 g
0 g
10 g
Nutrition Facts
Serving Size
392g
Servings
4
Amount Per Serving
Calories 282
Calories from Fat 126
% Daily Value *
Total Fat 14g
22%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 8mg
3%
Sodium 439mg
18%
Total Carbohydrates 39g
13%
Dietary Fiber 6g
25%
Sugars 10g
Protein 5g
Vitamin A
55%
Vitamin C
174%
Calcium
17%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Roasted Squash
  1. 2 medium acorn squash, cut in half
  2. 1 1/2 tablespoons extra virgin olive oil
  3. 1/4 teaspoon kosher salt
  4. fresh ground black pepper
Filling
  1. 1 cup diced white onion
  2. 2 cups chopped red cabbage
  3. 1 cup diced bell pepper
  4. 3/4 cup diced celery
  5. 1 tablespoon minced garlic
  6. 1 tablespoon fresh lemon juice
  7. 2 tablespoons extra virgin olive oil
  8. 1 tablespoon honey
  9. 1/4 teaspoon kosher salt
  10. 1/4 teaspoon fresh ground black pepper
  11. 2 tablespoons fresh flat leaf parsley, chopped
  12. 1/4 cup goat or feta cheese
Instructions
  1. Preheat oven to 375 degrees
  2. Line a baking sheet with parchment paper
  3. Clean out the insides of the squash and roast seeds (if desired)
  4. Cut off the bottoms of the squash so they can stand
  5. Brush with olive oil and sprinkle salt and pepper
  6. Roast in oven for 30-35 minutes, until tender
  7. Meanwhile make filling by sauteing cabbage, onion, bell peppers and garlic until tender.
  8. Add lemon juice, honey, salt and pepper.
  9. Spoon filling into cooked squash and top with cheese and fresh parsley
  10. Enjoy 🙂
Notes
  1. You may choose to add 1 cup shredded chicken breast or sausage. Mix in with the vegetable saute after mixing in honey and vinegar.
beta
calories
282
fat
14g
protein
5g
carbs
39g
more
Amanda's Plate http://amandasplate.com/
This dish is my new favorite Meatless Monday dinner!
acorn squash

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Butternut Squash and Arugula Pasta

fall pasta dish, butternut squash pasta, butternut squash and arugula pasta

One of my favorite things about fall are all the different varieties of squash.Short, tall, round, flat, the colors, the sizes, the shapes are mesmerizing.

Growing up, my family ran a small produce market and I absolutely loved when we got in the first pumpkins of the season.

My sister, Deana and I would help arrange the vibrant, orange squash on hay stacks. We would carefully place heirloom Indian corn in between the pumpkins and then stand back and admire our work. We then spent the rest of the time running around the store and munching on treats.

Fast forward fifteen years, and I am no longer running around our store. I am in my kitchen with Hussein. The time spent in the store learning about the different fruits and vegetables we carried would sure come in handy.

Hussein and I love making homemade pasta. It is best made with a companion, as you need some extra hands to help crank it out.

We came about this recipe a few years ago at Sur La Table. On most days, we don’t have the time to make homemade pasta, so we made some modifications which make this recipe weeknight friendly!

The most time consuming aspect is peeling, cubing and roasting the butternut squash which takes about forty-five minutes from start to finish.

butternut squash, how to cook butternut squash, how to peel butternut squash IMG_4099 IMG_4106 IMG_4108

Here is my recipe:

Butternut Squash and Arugula Pasta
Serves 6
A delicious pasta dish with beautiful, sweet, oven roasted butternut squash
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Cook Time
1 hr
Cook Time
1 hr
370 calories
33 g
7 g
23 g
10 g
4 g
111 g
530 g
3 g
0 g
17 g
Nutrition Facts
Serving Size
111g
Servings
6
Amount Per Serving
Calories 370
Calories from Fat 199
% Daily Value *
Total Fat 23g
35%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 7mg
2%
Sodium 530mg
22%
Total Carbohydrates 33g
11%
Dietary Fiber 2g
9%
Sugars 3g
Protein 10g
Vitamin A
11%
Vitamin C
8%
Calcium
15%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium butternut squash, peeled, cubed about 5 cups
  2. 1/2 teaspoon kosher salt
  3. 3 tablespoons extra virgin olive oil
  4. 1/2 teaspoon fresh ground black pepper
  5. 2 teaspoons fresh sage, chopped
Pasta
  1. 1/2 pound spaghetti noodles
  2. 6 cups fresh baby arugula
  3. 1 tablespoon minced garlic
  4. 3/4 cup chopped onion
  5. 1/2 cup freshly grated Parmesan cheese
  6. 1/4 cup pine nuts, toasted
  7. 1/4 cup extra virgin olive oil
  8. 1/2 teaspoon kosher salt
  9. 1/2 teaspoon fresh ground black pepper
For the butternut squash
  1. Preheat oven to 400 degrees
  2. Toss cubed butternut squash with olive oil, kosher salt, pepper and fresh sage
  3. Spread onto a sheet pan and bake for 30 minutes, stirring once, until squash is tender and golden. Set aside
  4. Cook pasta until al dente
  5. In a large pan, heat olive oil and add in garlic and onions. Mix in the arugula until wilted and stir in the cooked spaghetti noodles
  6. Add the butternut squash, pine nuts and Parmesan cheese
  7. Toss until all noodles are evenly coated
  8. Sprinkle on more Parmesan, if desired
  9. Place in serving dish and enjoy!
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calories
370
fat
23g
protein
10g
carbs
33g
more
Amanda's Plate http://amandasplate.com/

 

 

I hope you have noticed my more in depth, story telling approach to blogging now! I am trying to apply some of the writing tips I learned at the International Food Blogger Conference. 

You can read more about my experience here: IFBC overview

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Game Day Bites

spinach artichoke dip, dip, spinach dip, football game food, game day bites, tailgating, seahawks

I grew up watching football, college and professional. Sundays, Monday’s and Thursday nights from September until the Superbowl in February, were spent watching football.
My mom a Dallas Cowboys fan. My dad a Detroit Lions fan. My sisters and I, didn’t have strong opinions until years later when Deana became an Indianapolis Colts fan, Mona a Lions fan and myself a Seahawks fan.

Yes, I was a fan of the Seahawks before I moved to Seattle, met Russel Wilson and they won the Superbowl!

It was in 2007 when the Superbowl was hosted in Detroit, when I really became a Seahawks fan. I bought an oversized Seahawks sweat shirt and wore it in Downtown Detroit where the Steelers fans growled and booed at me!

Fast forward a few years and I was living in Seattle with my husband, Hussein. My sister Mona came to visit and we went to the mall and I casually said “Oh, hey!” to Russell Wilson as he walked past. My sister asked “who is that?”. “Russell Wilson” I responded. She quickly turned to follow him, grabbing my arm as she hurried towards him. She asked for a picture with him and to our delight he agreed! This was just a few weeks before the Seahawks Super Bowl win!

russell wilson with seattle fans, seahawks, 12th man

As I reflect on football and my family, I can’t help but think about all the amazing food we would snack on while watching the game! The Superbowl always had the most elaborate menu, as it usually falls on my birthday!

Game Day spread

Some of my favorite Game Day Bites include:

Turkey Burger Sliders

Eggplant and Jalapeno Toast

Chocolate Peanut Butter Bars

Key Lime Cupcakes

And my spinach artichoke dip:

Spinach Artichoke Dip
Serves 6
A rich and creamy spinach artichoke
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
312 calories
7 g
90 g
29 g
8 g
16 g
121 g
586 g
3 g
0 g
8 g
Nutrition Facts
Serving Size
121g
Servings
6
Amount Per Serving
Calories 312
Calories from Fat 253
% Daily Value *
Total Fat 29g
44%
Saturated Fat 16g
82%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 90mg
30%
Sodium 586mg
24%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
7%
Sugars 3g
Protein 8g
Vitamin A
34%
Vitamin C
6%
Calcium
18%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 eight ounce packages of cream cheese
  2. 1 ten ounce frozen package of shredded spinach, defrosted
  3. 1 cup artichoke hearts, roughly chopped
  4. 2 tablespoons sour cream
  5. 1/2 cup shredded Parmesan cheese + more for topping, if desired
  6. 1/2 teaspoon garlic powder
  7. 1/4 teaspoon onion powder
  8. 1/4 teaspoon ground Cayenne, optional
  9. 1/2 teaspoon kosher salt
  10. 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 350 degrees farenheit
  2. Strain spinach and squeeze out all water
  3. In a medium size bowl, combine all ingredients until well incorporated
  4. Spread mixture into an oven safe dish and bake for 20 minutes or until golden brown
  5. Top with additional Parmesan cheese and brown the top under the broiler for 2 minutes
  6. Serve with slices of baguette or your favorite chips!
  7. Enjoy 🙂
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calories
312
fat
29g
protein
8g
carbs
7g
more
Amanda's Plate http://amandasplate.com/
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Homemade Candy Corn Marshmallows

homemade marshmallows, marshmallows

I’ve never known how much I loved homemade marshmallows until I made homemade marshmallows.

There’s really never been a reason to make them from scratch, but I looked up a recipe from Ina Garten on FoodNetwork.com and had everything I needed to make them in my pantry.

To be honest, it was National S’mores Day and I wanted to impress my husband, Hussein. I knew making marshmallows from scratch would do just that 😀

And to my surprise, it was so easy! I was blown away. It was like the first time I baked a cake with my mom; completely magical.

I decided that I did not want to share the basic marshmallow recipe because there are already thousands on the web.

I had been thinking about layering different colored marshmallow fluff and to my delight it worked! I decided on candy corn as it is fitting for the crisp, colorful, festive, fall season. And thus, my homemade candy corn marshmallows were born!

I made three layers and used the colors to mimic candy corn. Orange, yellow and white. But feel free to use any colors you like! Or just keep them white 😀
 
I cut them into triangles so they became even more like candy corn and substituted some of the corn syrup for honey!

homemade marshmallows, candy corn dessert, halloween dessert, easy dessert But they also look cute when cute into squares. I would use a ruler to help ensure they are equal in size! I made them in a 9×13 inch pan, but an 8×8 would probably work better, as it will be easier to cut even sized marshmallows 🙂 You do need a candy thermomater but there are plenty of reasonably priced ones on the market! 🙂

 

Homemade Candy Corn Marshmallows
Yields 40
Fluffy, colorful, easy to make marshmallows!
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Prep Time
45 min
Cook Time
2 hr
Prep Time
45 min
Cook Time
2 hr
69 calories
18 g
0 g
0 g
0 g
0 g
30 g
19 g
14 g
0 g
0 g
Nutrition Facts
Serving Size
30g
Yields
40
Amount Per Serving
Calories 69
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 19mg
1%
Total Carbohydrates 18g
6%
Dietary Fiber 0g
0%
Sugars 14g
Protein 0g
Vitamin A
0%
Vitamin C
4%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons gelatin
  2. 1 1/2 cups sugar
  3. 3/4 cup light corn syrup
  4. 1/4 cup honey
  5. 1/4 teaspoon kosher salt
  6. 1 tablespoon good quality vanilla
  7. 1 cup cold water, divided
  8. 1 cup powdered sugar
  9. orange and yellow food coloring
  10. sprinkles, optional
Instructions
  1. Place gelatin and 1/2 cup cold water in bowl of stand mixer fitted with whisk attachment; this allows the gelatin to bloom.
  2. In a heavy bottom sauce pan, mix together sugar, salt, corn syrup, honey and 1/2 cup water.
  3. Stir the mixture and heat to a temperature of 240 degrees.
  4. Begin whisking gelatin and slowly stream in sugar mixture.
  5. Add in vanilla extract
  6. Continue whisking until light and fluffy; about 15 minutes.
  7. Once the mixture resembles marshmallow fluff, divide into 3 equal portions.
  8. Add food coloring and whisking until color is evenly distributed. Repeat with remaining colors.
  9. Line a baking sheet with parchment paper. Dust it with powdered sugar.
  10. Evenly spread your first color of marshmallow. Allow it to set for 10 minutes.
  11. Layer on the next color and repeat until all three colors are layered.
  12. Allow to set for a minimum of an hour.
  13. Remove from pan and cut into desired shape.
  14. Dust with more powdered sugar and sprinkles, if desired.
  15. Enjoy!
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calories
69
fat
0g
protein
0g
carbs
18g
more
Amanda's Plate http://amandasplate.com/

 

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Lebanese Lentil Soup

Lebanese Lentil Soup, lentil soup, fall soup, vegetarian lentil soup

There is nothing that offers more comfort in the fall than a hearty, hot cup of soup!

My favorite is my mom’s Lebanese Lentil Soup. A delicious blend of lentils, vegetables and spices, that simmer together perfectly to create a beautiful, yellow soup. 

This is a highly requested recipe, so I hope you enjoy it! Be sure to tag me in your posts @amandasplate or use #CreateAmandasPlate 🙂

 

5.0 from 2 reviews
Lebanese Lentil Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • ¾ cup chopped yellow onion
  • ¾ cup finely shredded carrots
  • ½ cup finely chopped celery
  • 1 garlic clove, finely minced
  • 1½ cups orange lentils
  • 3 tablespoons rice
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground white pepper (black pepper works well too)
  • 2 tablespoons extra virgin olive oil
  • 8 cups low sodium vegetable stock (or water; taste and adjust seasoning)
  • 3 tablespoons fresh lemon juice
Instructions
  1. Rinse lentils and rice in cold water.
  2. Place lentils and rice in a stock pot with 2 cups of the vegetable stock and bring to a boil. Reduce to a simmer and place the lid on the pot.
  3. In a skillet, heat extra virgin olive oil and saute onion, celery, carrots and garlic. Add in the cumin, turmeric, white pepper and salt. (Heating the spices draws out more of the flavor!)
  4. Add the vegetables and spices to the pot of lentils.
  5. Once vegetable stock has been reduced down, add remaining 6 cups and continue to simmer for 35-40 minutes, or until lentils are tender.
  6. Squeeze in fresh lemon juice.
  7. Taste and season if needed.
  8. Enjoy 🙂

 

 

 

 

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Oatmeal Peanut Butter Cookies

I love a good cookie. Chocolate chip, Reese’s Smores Cookies, white chocolate macadamia nut, sugar cookies, Birthday Cake Cookies, Snikerdoodle, double chocolate chunk, Mint Chocolate Chip; the list is never ending.

But one of my new favorites is this; my Oatmeal Peanut Butter Cookies.

I found the peanut butter M&M’s and knew immediately that I needed to make a new cookie. It was feeling like fall (way too early in my opinion, but I can’t argue with mother nature), so I decided on a peanut butter cookie.

But peanut butter cookies are basic. Yes, I said it.

So, I decided to add some oats! Because texture, flavor, health. 😉

I was so pleasantly surprised by the outcome! A soft, chewy cookie and an added crunch and burst of peanut butter with the M&Ms. YUM!


 

Preheat the oven to 350 degrees.

To start you want to cream together the butter and sugar until light and fluffy.

creamed sugar and butter

Add in the eggs, one at a time. Mixing really well in between each addition.

Next, mix in the vanilla extract and peanut butter.

peanut butter added to wet ingredients Add in the dry ingredients: oats, flour, salt and baking soda. Mix well.

add dry ingredients

Stir in the M&Ms.

peanut butter M&Ms

Use a small ice cream scoop to drop cookie dough onto a parchment lined baking sheet. You may want to press some M&Ms into the tops of the cookies.

cookie doughBake for 10-12 minutes until golden brown!

Enjoy 🙂

 

 

Ingredients:

1 cup unsalted butter, at room temperature
1 cup packed brown sugar
1/2 cup white sugar
1 cup creamy peanut butter
2 eggs
1 1/2 cups all purpose flour
1 teaspoon salt
1 3/4 cup quick oats
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1 (11.4 ounce) bag of peanut butter M&Ms

 

Procedure:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, use a mixer to cream together butter, brown sugar and white sugar until light and fluffy. This will take a few minutes.
Add in eggs, one at a time, mixing well in between each addition.
Mix in vanilla extract and peanut butter.
Add oats, flour, baking soda and salt to wet ingredients and mix until combined.
Stir in M&Ms. You may wish to reserve some of the M&Ms to top the cookies with.
Scoop cookie dough onto baking sheet, leaving space in between each cookie.
Bake for 10-12 minutes until golden brown.
Allow to cool
Enjoy 🙂

 

Oatmeal peanut butter cookies

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Candied Cranberries

cranberries

These cranberries are the perfect garnish to all your holiday treats or to enjoy on their own 🙂

cran-orange cupcakes

This recipe requires a 1 to 2 hour dry process so it is best to make these ahead of time. I made a large batch to keep on hand as I made my Cran-Orange Cupcakes

 

Candied Cranberries
Prep time: 
Cook time: 
Total time: 
Serves: 1½ cups
 
Ingredients
  • ¾ cup water
  • ¾ cup sugar
  • ½ cup sugar to roll cranberries in
  • ¼ cup orange juice
  • 1 tablespoon orange zest
  • 1½ cups fresh cranberries
Instructions
  1. Wash cranberries and ensure all stems are removed. Place in bowl.
  2. In a saucepan, heat water, ¾ cup sugar, orange juice and bring to a boil. Keep on high heat until all sugar is dissolved.
  3. Remove from heat and then add in orange zest. Pour over cranberries and allow them to sit in the syrup for 1 hour.
  4. Drain the cranberries from the syrup.
  5. Place ½ cup sugar onto a sheet tray.
  6. Roll cranberries in the sugar, remove and place on parchment paper.
  7. Allow cranberries to dry for 1-2 hours.
  8. Enjoy! 🙂

 

 

 

 

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Roasted Garlic and Parmesan Green Beans

I enjoy Thanksgiving for several reasons. I appreciate a day that is set aside to remember, reflect and give thanks for all the blessings we have, to remember those less fortunate, to give thanks by sharing in our blessings and spending time with family.

Thanksgiving is now only a few days away. Is your menu planned? Have you done your shopping? Do you have things prepped and ready?

____________________________________________________________________________________________________

Green beans are a traditional accompaniment to holiday dinners. They come dressed in sauces and spice, are blanched and baked and are so very delicious!

These green beans were inspired by roasted garlic and Parmesan potatoes by husband made a while back (recipe is in the comments section of my Instagram page: AmandasPlate).

 

Here is my recipe:

 

Prep: 10 minutes    Bake: 10 minutes    Servings: 6

 

Ingredients:

1 pound green beans, trimmed

2 tablespoons extra virgin olive oil

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

1/4 cup sliced garlic cloves

1/2 cup freshly grated Parmesan cheese

ingredients

Instructions:

1. Preheat oven to 425 degrees. Toss green beans in olive oil and place on baking sheet. Roast for 7 minutes. Remove from oven.

olive oil

2. Using the same bowl you tossed green beans in the oil, combine green beans with garlic, salt, pepper and Parmesan cheese. Place back on baking sheet and roast for another 3-4 minutes.

IMG_3445 procedure

3. Remove from heat. Place on serving platter and add more freshly shaved Parmesan (optional but who doesn’t love extra cheese).

garlic parmesan green beans

4. Enjoy 🙂

 

*The sun set faster than I was able to cook, so I apologize for the poorly lit photos of the finished dish. Trust me they are delicious 😀

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Ratatouille

This dish has been in the back of my mind since I have watched Disney Pixars Ratatouille. Chef Remy created a marvelous dish of layered vegetables in a tomato sauce. The dish was stunning! Look it up 😉

Ratatouille is a great side for your holiday meal. It is an easy way to incorporate vegetables into a traditional Thanksgiving menu. It is also very flavorful! Using fresh rosemary and oregano brightens up the vegetables and creates a great earthy balance to the acidity from the tomato.

This dish can also be made into a meal with the addition of your favorite protein!

I added sweet potato and tomatoes to the layers of vegetables. It is important to use firm tomatoes so they don’t break down completely in the baking process.

 

Here is my recipe:

 

Prep: 20 minutes   Bake: 45 minutes     Serves: 6-8

 

Ingredients:

1 large sweet potato

1 large eggplant

1 yellow squash

1 green zucchini

3 firm tomatoes

2 tablespoons + 1 teaspoon extra virgin olive oil

3 tablespoons tomato sauce

1/4 cup red onion, chopped

3 cloves garlic, chopped

1 tablespoon fresh thyme

1/2 tablespoon fresh oregano, chopped

large pinch kosher salt

Fresh ground pepper

ingredients

Procedure:

1. Preheat oven to 400 degrees.

2. Thinly slice vegetables into 1/4 inch pieces. This is best done with a mandolin (or a super steady hand and equally sharp knife).

slice

3. In a casserole dish, pour 2 tablespoons olive oil and tomato sauce into the bottom on the pan. Add in chopped onion and garlic.

base sauce base sauce

4. Arrange chopped vegetables in alternating layers, atop the tomato olive oil mixture. Using a pastry brush, brush the vegetables with remaining olive oil. Sprinkle with kosher salt, fresh ground pepper, thyme and oregano.

layers of vegetables  brush with olive oil

5. Cover casserole dish with foil and place in oven for approximately 45 minutes or until vegetables are tender.

foil

6. Enjoy 🙂

 Ratatouille

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Sweet Sprinkle Sandwiches

I love a soft sugar cookie as much as the next person but they are a bit boring as far as cookies go. Add in some festive sprinkles and frosting and you have elevated a “boring” cookie into something extraordinary 😀

These cookies are so versatile because you can change out the sprinkles to fit any occasion! I will definitely be making these during my Christmas cookie bake-a-thon.

Not only are they perfect for any occasion, they are so delicious. I made a batch for a friend who said she ate 3 in one sitting!! (This is your warning haha!)

 

Here is the recipe:

 

Prep: 15 minutes      Cook: 10 minutes    Makes: 12 cookie sandwiches

 

Ingredients:

1/2 cup unsalted butter, at room temperature

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon table salt

ingredients

Filling:

2 ounces cream cheese, at room temperature

2 tablespoons unsalted butter, at room temperature

1 teaspoon vanilla extract

1 tablespoon milk

1 1/2 to 2 cups powdered sugar

Sprinkles of you choosing

ingredients

Instructions:

 

1. Preheat oven to 350 degrees. Cream together butter and sugars until smooth and fluffy. Add in vanilla and egg. Mix until smooth.

creaming ingredients

2. Add flour, salt and baking soda to wet ingredients. Mix until combined.mix

3. Place cookie batter into the refrigerator for 20 minutes. This is important and should not be skipped.

4. Using an ice cream scoop drop 1 tablespoon of batter onto lined cookie sheet. Top with sprinkles.

cookie scoop  sprinkles

5. Bake for 8 to 10 minutes or until the edges are slight golden.

6. While the cookies are cooling, make the frosting by cream together cream cheese, butter, vanilla, milk and powdered sugar.

cookies cooling

7. Assemble the sandwiches and then roll into sprinkles.

sandwich cookies  sprinkles

 

8. Enjoy 🙂

 

IMG_3206sandwich cookes

 

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