Lemon-Lavendar cookies

Caution:These cookies are for healthier appetites and those who don't need their cookies made out of tons of butter and sugar. Haha.

I hadn't heard of cookies like these before and thought it would be interesting to try them and I like using lavender sometimes in cooking. I liked them a lot. But one of my dad's friends said they were too healthy tasting haha. So I am just being honest to you guys. Just don't put too much lavender in your batch. A teaspoon seems small but it is just enough. Trust me.

Pizza on Lavash bread

So I am all about the healthy stuff. I normally am not a huge pizza person because I don't like all the bread and how heavy they are. But I found this recipe and was like, "Oooh!" That's simple and light. I was a little skeptical on how thin the bread was but it worked! Dustin, my mom, my grandpa all loved it. I used fresh tomatoes from my moms garden and fresh arugula. The recipe actually called for eggplant but I did not want to cook it, eat it, or have eggplant in my recipe haha.

*Recipe to be typed up soon....*

Pumpkin cookies (A taste of fall heaven)

So I am really excited about fall. Fall is my favorite time for cooking. And the colors around me are so pretty! I live in Northern California around a bunch of vineyards the leaves just turned orange and reddish colors. So I was in the mood to cook something with pumpkin.

These came out amazing! Everyone loved them and they were gone so fast I didn't have time to take really good pictures. The cookie itself is moist and packs some amazing flavor. Each is drizzled with a sugary frosting which really tops off the pumpkin, cinnamon and nutmeg spices.

They melt in your mouth.

Frosted Pumpkin Cookies -(Makes about 60)

ingredients

• 2
  cups butter, softened
• 2
  cups granulated sugar
• 2
  teaspoons baking powder
• 2
  teaspoons baking soda
• 1
  teaspoon salt
• 1
  teaspoon ground cinnamon
• 1
  teaspoon ground nutmeg
• 2
  eggs
• 2
  teaspoons vanilla
• 1
  15-ounce can pumpkin
• 4
  cups all-purpose flour
• 
  Ground cinnamon (optional

directions

Preheat oven to 350°F. In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack and let cool. Spread Penuche Frosting on cookies. If desired, sprinkle with additional cinnamon. Place cookies in tin separating layers with waxed paper; cover.

Penuche Frosting

ingredients

• 1/2
  cup butter
• 1/2
  cup packed brown sugar
• 1/4
  cup milk
• 1
  teaspoon vanilla
• 2 3/4
  cups powdered sugar

directions

In a small saucepan, heat butter and brown sugar until melted and smooth. Transfer to a bowl. Stir in milk and vanilla. Beat in powdered sugar until smooth.