Pumpkin Beer and Brown Sugar Cookies

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I’ve been sitting here for longer than I care to admit trying to come up with something to say for this intro. But my mind is totally fried. The regular 8-5 day job has been particularly soul-sucking lately, and all my spare time has been going to job hunting. Which is also destroying my soul…the amount of rejections I have gotten makes me want to give up forever and totally makes me feel like I have nothing to offer the work force. The struggle to keep hope alive and continue this battle is very real.

But somehow I keep pressing on. As much as I hate job hunting, I know it’s the only way to be free of this day job I hate even more. And so the hunt continues. After all, among hundreds (yes, hundreds) of noes, it only takes one “yes” to change my fortune.

To perk up my spirits during this especially trying time of my life, I baked cookies. And not just any cookies- soft batch cookies. Meaning they are crazy soft, chewy, moist, and have a slightly under-baked texture (which is my favorite in cookies). Add in some pumpkin beer and some pumpkin pie spice, and you’ve got the PERFECT cookie for fall. Now excuse me while I eat a massive pile and write more cover letters…

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Pumpkin Beer and Brown Sugar Cookies

AUTHOR: Natalie Bates | PREP TIME: 10 min | COOK TIME: 12-14 min

INGREDIENTS

  • ¾ cups unsalted butter, softened (12 tbs)
  • 1 ¼ cups golden brown sugar
  • 1 large egg yolk
  • ½ tsp vanilla
  • 1/3 cup pumpkin beer (I used Blue Moon Harvest Pumpkin Wheat)
  • 2 ¼ cups All purpose flour
  • 1 ¼ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cornstarch
  • 1 tsp pumpkin pie spice

INSTRUCTIONS

  1. Preheat oven to 325°.
  2. In a large bowl, add the butter and brown sugar. Mix on high until very well combined. Add the egg yolk and the vanilla, beat until light and fluffy. Add the beer, beat until well combined.
  3. In a separate bowl, add flour, baking soda, baking powder, salt, cornstarch and pumpkin pie spice.
  4. Sprinkle the dry ingredients over the wet ingredients and stir until just combined.
  5. Spoon out balls of dough slightly smaller than a golf ball onto well greased cookie sheets.
  6. Bake at 325° for 12-14 minutes or until the edges just start to turn golden brown. Immediately transfer cookies to cooling racks and allow the cookies to cool to room temperature.

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The thing that is so great about this cookie recipe is its versatility. You could sub any beer you want really, and play with different spices. Or leave the spices out all together for just a beer and brown sugar flavor to your cookies. The sky is the limit! If you try any other variations, let me know how they come out in the comments!

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Recipe and photos are my own, but feel free to share anywhere you wish! Just give me credit and link back to The Whiskey Wanderer 🙂

 

 

 

Harvest Shandy

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Happy Halloween my Wanderers! Ok ok, I know Halloween was actually yesterday, but that’s when I made these cocktails, so it’s basically still Halloween on this blog.

This month just flew by. October is always one of my busiest months, cause it’s my favorite and I like to pack it full of seasonal fun! Apple picking, corn mazes, pumpkin patches, parties, eating and drinking pumpkin everything, haunted houses, and just all sorts of spooky goodness. I love it all, and I wouldn’t change any of the craziness.

However with an unusually packed social calendar comes a certain level of neglect towards regular life stuff. So I also always look forward to November. The Halloween insanity has passed, and the whirlwind that is Christmas hasn’t started yet. It’s like a calm between two storms, and a perfect chance to catch up on life.

Meaning all those apartment projects I’ve been putting off might actually get finished. And I MIGHT even work on dealing with all the random stuff I left behind at my parents house during my move this past spring. Maybe. This also means that I will have some extra time to give some much needed love and attention to this blog.

Ok this intro got really long…oops. I made this cocktail last night to enjoy while carving pumpkins and watching the original “Dracula” with Robbie and my sister, and it was the perfect addition for our festive evening!

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Harvest Shandy

AUTHOR: Natalie Bates | PREP TIME: 5 min | COOK TIME: 5 min | YIELD AMOUNT : 2 cocktails

INGREDIENTS

  • 6oz your choice of pumpkin beer (I used Blue Moon Harvest Pumpkin Wheat…make sure it’s chilled well)
  • 6oz chilled sparkling apple cider
  • 2oz bourbon (I used Maker’s Mark)
  • Apple slices and cinnamon sticks to garnish

INSTRUCTIONS

  1. Combine pumpkin beer and sparkling cider in a glass.
  2. Pour a shot of bourbon over the top.
  3. Garnish will apple slices and cinnamon sticks, if desired.

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Seriously guys, this drink is fast and easy to make. And it’s practically impossible to mess up. And it tastes like pure fall in a cup. This is a drink I’m gonna keep making all through the rest of November! Pre-Thanksgiving dinner cocktails, anyone? Slainte!

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Recipe and photos are my own, but feel free to share anywhere you wish! Just give me credit and link back to The Whiskey Wanderer 🙂