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@purenailspa2018: A little less rush, a little more relaxation. ✨ Slow down, unwind, and embrace the beauty of self-care. Because sometimes, a little pampering is all you need to feel renewed. Your moment of calm awaits at Pure Nails Spa. 🤍 Pure Nails Spa 📍 85S Fair Oaks Pasadena Ca 91105 ☎️626-995-1368 #purenailspa2018 #oldpasadena #losangeles #91105

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Wednesday 11 November 2026 04:41:17 GMT
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Pumpkin Snickerdoodle Cookies 🍂 INGREDIENTS • 1 cup unsalted butter • ⅔ cup pumpkin puree (blotted dry to about ⅓ cup) • ½ cup granulated sugar • ½ cup + 2 tbsp packed dark brown sugar • 2 large egg yolks • 2 tsp vanilla extract • 1⅔ cups + 1 tbsp all-purpose flour • 1½ tsp pumpkin pie spice • 1 tsp baking soda • 1½ tsp cream of tartar • 1 tsp fine sea salt For rolling: • ⅓ cup granulated sugar • 1 tsp ground cinnamon INSTRUCTIONS 1. Brown the butter in a pan over medium heat, stirring occasionally until golden brown and nutty-smelling. Remove from heat and refrigerate for 45–60 minutes, stirring every 20 minutes, until cooled to 75–80°F but still liquid. 2. Spread the pumpkin puree onto a plate and press with paper towels to remove excess moisture. Repeat until it feels like soft dough and measures about ⅓ cup. 3. Preheat oven to 350°F and line two baking sheets with parchment paper. 4. Whisk the cooled brown butter with both sugars for 1 minute. Add egg yolks, vanilla, and dried pumpkin puree. Mix until combined. 5. Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt. Refrigerate dough for 10–15 minutes, or longer if needed. 6. Combine cinnamon and sugar in a small bowl. Scoop dough into 3-tablespoon balls, roll in cinnamon sugar, and place 2–3 inches apart on prepared baking sheets. 7. Bake one tray at a time for 10–12 minutes, until edges are golden and centers are puffy and slightly underbaked. 8. Let cool completely on a wire rack and sprinkle with additional cinnamon sugar. ✨ Don’t skip browning the butter or removing the moisture from the pumpkin! Both are important for that perfect chewy texture. Recipe credit: @Cambrea | Cambrea Bakes 🧡 #PumpkinSnickerdoodles #PumpkinCookies #FallBaking #CookieRecipe #HomemadeCookies
Pumpkin Snickerdoodle Cookies 🍂 INGREDIENTS • 1 cup unsalted butter • ⅔ cup pumpkin puree (blotted dry to about ⅓ cup) • ½ cup granulated sugar • ½ cup + 2 tbsp packed dark brown sugar • 2 large egg yolks • 2 tsp vanilla extract • 1⅔ cups + 1 tbsp all-purpose flour • 1½ tsp pumpkin pie spice • 1 tsp baking soda • 1½ tsp cream of tartar • 1 tsp fine sea salt For rolling: • ⅓ cup granulated sugar • 1 tsp ground cinnamon INSTRUCTIONS 1. Brown the butter in a pan over medium heat, stirring occasionally until golden brown and nutty-smelling. Remove from heat and refrigerate for 45–60 minutes, stirring every 20 minutes, until cooled to 75–80°F but still liquid. 2. Spread the pumpkin puree onto a plate and press with paper towels to remove excess moisture. Repeat until it feels like soft dough and measures about ⅓ cup. 3. Preheat oven to 350°F and line two baking sheets with parchment paper. 4. Whisk the cooled brown butter with both sugars for 1 minute. Add egg yolks, vanilla, and dried pumpkin puree. Mix until combined. 5. Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt. Refrigerate dough for 10–15 minutes, or longer if needed. 6. Combine cinnamon and sugar in a small bowl. Scoop dough into 3-tablespoon balls, roll in cinnamon sugar, and place 2–3 inches apart on prepared baking sheets. 7. Bake one tray at a time for 10–12 minutes, until edges are golden and centers are puffy and slightly underbaked. 8. Let cool completely on a wire rack and sprinkle with additional cinnamon sugar. ✨ Don’t skip browning the butter or removing the moisture from the pumpkin! Both are important for that perfect chewy texture. Recipe credit: @Cambrea | Cambrea Bakes 🧡 #PumpkinSnickerdoodles #PumpkinCookies #FallBaking #CookieRecipe #HomemadeCookies
good old days 🔥 #roddyricch
good old days 🔥 #roddyricch

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