I made one of my ultimate favorite childhood treats today–pumpkin cookies with carmel frosting! Only it’s not the cookie that makes these so delicious. Any pumpkin cookie will work. It’s the frosting!
When I told my husband I’d be making these, his exact words were, “No! Don’t do it! I’ll eat too many!” Of course, I still made them. Though I made special efforts to make my pumpkin cookies exceptionally healthy this time. I even used whole wheat flour!
After baking, or even buying cookies, you must make this!
No Fail Carmel Frosting
1/2 cup butter
1 cup brown sugar
1/4 cup evaporated milk
1 3/4 to 2 cups powdered sugar
1 teaspoon vanilla
Stirring constantly, bring melted butter and brown sugar to a boil. Then, cook on low heat for 2 minutes. Add evaporated milk. Stirring constantly, bring this mixture to a boil. Pour into a heat resistant mixing bowl; cool slightly. Add powdered sugar to the thickness of your choice; mix well. Stir in vanilla.
Easy enough, right? As I lovingly stirred the brown sugar and butter, there was such a wonderful and unique smell coming from my pot. What was that? Definitely carmel and essence of…onion. Thankfully, the onion smell faded…mostly.
I then had this superbly efficient idea. Instead of pouring the brown sugar and butter mixture into a bowl, I would just use my beaters to mix it in the pot.
Apparently my efficient beater plan had backfired. I spent several minutes pondering my speck dilemma. Surely a few pot enamel specks could not be so bad. So, after taking a stunning cookie photo shoot, all of these…
…went in the trash.
Grumpy Grateful Mom Goal of the Day: Putting more garbage on top of tossed cookies, so my kids won’t fish them out.
And a pressing question: Do you call it carmel or caramel?