One more way to make your kids happy. Preparation takes time because you have to chill the dough long. But the cookies are delicious and we liked it, out kids kindergarden liked them too

2 1/2 cups cake flour

1-2 tsp baking powder (I liked cookies more when I used only 1 tsp)

1/2 tsp fine salt

3/4 cup (170 g) butter

3/4 cup firmly packed brown sugar (you can add only 1/2 cup and it will taste great too)

1 egg

1 tsp vanilla sugar

25-50 g chocolate, melted and cooled

For decorating:

Small round candies for eyes

Cashews for beak

In a bowl, sift flour with baking powder and salt. Set aside. In mixing bowl, cream butter with electric mixer at medium speed, beat until creamy smooth, then gradually add brown sugar, incorporating well. Add egg, vanilla and mix well. Stir in flour mixture, adding 1/4 cup at a time until well mixed. Divide cookie dough into thirds. Mix chocolate in 1/3 dough. Cover and chill until the dough can be easily handled. Divide the plain and chocolate dough in half. Return half of the dough to refrigerator. Roll the plain dough to a 12×25 cm rectangle on lightly floured wax paper. Roll the chocolate dough into a 25cm long roll (you’ll get quite big cookies. I made 40cm long roll and plain dough adjusted, so I got medium size cookies that I liked more). Place the chocolate roll on the center of the rectangle. Lift the sides of the of the wax paper to roll cover the chocolate roll with the plain dough. Wrap the wax paper around the dough and chill. Repeat process with remaining cookie dough. Chill dough well, for at least two hours, or overnight.
Preheat oven to 175°C.
Cut the firmly chilled roll into ~1/2 cm slices. Place two sliced cookies touching in the middle on a baking paper. This creates the owl face with two eyes. After all the cookies are placed on the baking sheet, they will have softened. Pinch the top corners of the cookie to make ears (when I used 2 tsp baking powder my owl ears disappeared while baking). Place one candy on each eye. Place cashew nuts for the owl’s beak. Bake the cookies in a oven for 8-12 minutes until lightly browned on the sides. Remove from oven and place cookies on a cooling rack.

Source: - SHARING AND CARING – CAKE DECORATING AND SUGAR ART TUTORIALS

Fantastic cheesecake, everyone liked it and my hubby just loved it. But also very solid, so you can have only one piece of this cake and this will be enough.

Crust:

1 ½ cups roughly ground graham crackers

5 Tbsp melted butter

1/3 cup sugar

¾ tsp salt

Filling:

600 g cream cheese, softened

1 ¼ cups sugar

¼ tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp ground ginger

2 Tbsp all-purpose flour

3 large eggs

2 large egg yolks

½ tsp vanilla extract

2 cups pumpkin puree

Mix all crust ingredients and press into bottom of a 23 cm spring form pan. Chill while preparing pumpkin cheesecake batter.
Preheat oven at 175°C. In a mixing bowl beat together cream cheese, sugar, flour and all spices till smooth. Combine eggs, yolks and vanilla then add it to cheese mixture one at a time on low speed, scraping the side of the bowl on each addition. Fold in pumpkin puree. Pour in prepared spring form pan and bake for 40 to 50 minutes, the center should be slightly “jiggly”. Cool completely and refrigerate for 4 hours before unmolding.

Source: Green Kitchen’s Blog

These mini pies are very good way to use pumpkin or pumpkin puree. I and my hubby like them very much, but the kids don’t. My mother asked to bake them ’cause she wanted to take them to her work and that’s the best proof to me that they taste great

Dough:

200 g butter

2 1/2 cup flour

200 g sour cream

1/3 teaspoon salt

1/2 tablespoon sugar (optional)

Filling:

500 g pumpkin or 400 g pumpkin puree

16 prunes (pitted)

1 1/2 tablespoon sugar (or to taste)

Coating:

1 egg

Mix butter with four till crumbs (very usefull blender). Mix with other dough ingredients and quickly knead the dough. Put it in the fridge at least for an half-an-hour. Meanwhile prepare the filling.
Cut pumpkin in small bits and stew in a pot with a little bit of butter on low heat till the pumpkin becomes soft. Pour boiling water on prunes and let sit for about 15-20 minutes. Then pour off the water and chop them. Mix prepared pumpkin or pumkin puree, prunes, sugar and cool the filling.
Heat the oven to 200°C. Line baking tray with baking paper.
Devide chilled dough to small pieces (I devide to 30 g). When the dough warms it becomes very sticky, so put dough pieces in the fridge and take only one at a time. Roll dough (if needed on the floured surface), put about a teaspoon of filling and make mini pies. Put pies on the baking tray, coat with beated egg. Bake for about 20 minutes or till nicely browns.

Source: kuharka.ru