Meet Murphy.

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He was a Christmas gift from my husband. We had been talking about getting a dog for awhile but I had no idea he was getting me one for Christmas!

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The picture above is on Christmas Eve when Ryan gave me Murphy. He’s the cutest dog ever. Not that I’m biased or anything.

He’s also the reason for the lack of posts. He’s been keeping me busy but I’ll be back soon with posts of what I’ve been baking.

I know it’s super late but I hope you all had a wonderful Christmas and New Years!

Molasses Cookies

The Caramel Cookie – Butter. Sugar. Flour. Yum.

Monday, December 12, 2011

Posted by thecaramelcookie / 10 comments » / Cookies, Dessert


This year I participated in The Great Food Blogger Cookie Swap put on by Lindsay of Love & Olive Oil and Juile of The Little Kitchen. I sent a dozen homemade cookies to three bloggers and received three dozen delicious cookies in return.

I baked up these delicious molasses cookies to send to Kelley of Mountain Mama Cooks, Leah of The Primrose Bird, and Kelly of Sallaboutme.

I received chocolate chip cookies make with sunflower seed butter from Michele at Foodbrarian. She also sent me these cute “Cookeys.”

Emily of Life on Food sent some delicious peanut butter, toffee, and pretzel cookies. I took shared these with me co-workers and they disappeared really quickly. Suzanna of Kokocooks send me the most beautiful Lemon Almond Springerle I’ve ever seen.

I chose to send these molasses cookies because they remind me so much of the holidays. My mom made them every year growing up (and still does!) and they taste like Christmas in your mouth. The recipe is really easy and can be made in one bowl. Win!

I sent the bloggers both a thin and crispy, and thick and chewy version of the this recipe. I prefer the thicker, chewier recipe which is the one posted below.

Everyone needs an easy holiday cookie recipe like this!

To learn more about the cookie swap and to sign up for next year’s even, click here.

  • Molasses Cookies
  • Makes 2 dozen cookies
  • Adapted from Grandma’s Molasses (it’s on the side of the molasses jar!)
  • Ingredients:
  • 3/4 cup shortening
  • 1 cup light or dark brown sugar, packed
  • 1 egg
  • 1/4 cup molasses
  • 2 1/4 cups unbleached all purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • Additional sugar for rolling.


In a large bowl beat the shortening, sugar, egg, and molasses on medium speed until well blended and smooth (about 1-2 minutes). With the mixer on low, mix in the flour, baking soda, salt, cloves, cinnamon, and ginger. Chill the dough for at least 1 hour.

Preheat oven to 325. Roll the dough into heaping tablespoons (I used a 1 1/2 tablespoon cookie scoop) and dip the tops into the sugar. Place the cookies sugared side up onto a greased or silpat lined cookie sheet. Bake for 9-12 minutes, or until the edges of the cookies are brown. Cool cookies on pan for 5 minutes before moving to a cooling rack to cool completely.

Pumpkin Cornbread

Saturday, November 12, 2011

Pumpkin Cornbread


Now that the weather is really cooling off I can only think of one thing: pumpkin.

Okay, okay, that’s not the only thing I think of but it does have me craving all sorts of pumpkin flavored things! Lattes, cookies, bread, and the like.

This was my first time making pumpkin cornbread and I can’t believe I haven’t made it sooner! It’s perfectly sweet, prefectly savory, and is as good for breakfast as it is with chili.

Also, the cornbread is fairly moist and keeps well for several days–if it lasts that long!

Pumpkin Cornbread

Makes about 6 servings


3/4 cup cornmeal 1/4 cup whole wheat pastry flour 1/8 cup maple syrup 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup almond milk 1/2 cup pumpkin 1/8 cup canola oil


  1. Preheat oven to 400. Grease an 8-inch or 9-inch loaf pan.
  2. Mix together the cornmeal, flour, baking soda, and salt.
  3. In another bowl mix together the maple syrup, almond milk, oil, and pumpkin. Pour the wet ingredients into the dry and stir until combined.
  4. Spread the batter into the prepared plan and bake for 15 minutes.