Tag Archives: nutmeg

SO MANY pumpkin chocolate chip cookies

Recipe courtesy of George Duran: http://www.foodnetwork.com/recipes/george-duran/pumpkin-chocolate-chip-cookies-recipe/index.html

I made these last year with Colin but we forgot to blog them, even though we took pictures! So I figured I would put them up this year as I bake them in the morning on Thanksgiving Eve (if that’ s a thing.) I did change the recipe just a little, so go ahead and read below if you want my slightly altered version.

Also, a word of warning YOU CANNOT BELIEVE HOW MANY COOKIES THIS MAKES. If you would like a reasonable number, halve this recipe. (In fact, the recipe says 60 but I think mine made slightly less because the cookies were of dissimilar sizes.)

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
10 oz. canned pumpkin puree
3 cups all-purpose flour
1.5 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
11.5 oz bag milk chocolate chips, not semisweet

Recipe:

1. Preheat oven t0 350 degrees. Beat the softened butter.

2. Slowly add the white and brown sugar and combine with the butter until smooth.

3. Add the eggs one at a time and mix in.

4. Mix in the vanilla.

5. Add in your pumpkin (fresh or canned.)

6. Prepare the flour and spice mixture. (Flour, baking soda, salt, cinnamon, ginger, nutmeg)
If you have a bowl, go ahead and use that. I have one large mixing bowl so I had to get creative.

7. Combine the flour mixture in, 1/3 at a time. Stir well. This gets really thick and hard to stir so take breaks or share the effort if you can.

 

8. Add the chocolate chips and stir to combine.

9. Scoop spoonfuls of the mixture onto a greased or wax-papered cookie sheet.

10. Bake for ~15 minutes or until cookies are slightly browned around the edges and are not a big pain to get off the cookie sheet with a spatula.

Keep in mind they will expand, so make them smaller and farther apart than I did!

This recipe makes a bunch of cookies, so be sure to share!

Post by: Melissa
Photos by: Melissa

Advertisements

Hummingbird cupcakes with zesty lemon cream cheese frosting

Hello!

Long time no see. Recently I purchased the Food Network cupcake app and I thought I would share my experience with one of the recipes. (All credit to Food Network!)

I decided to make the Hummingbird cupcakes because I already had many of the ingredients, including pineapple and bananas. So let’s get into it! One note: I made a half batch of frosting because I don’t like to over-frost, and I left about 4 cupcakes unfrosted for those who like it a little less sweet. Also, as a note, I used a KitchenAid Mixer for mixing (courtesy of my mother.)

Serves: 24

Ingredients for cupcake:

2.5 cups chopped ripe bananas
1 cup chopped pecans
1/2 cup finely chopped fresh pineapple
2.75 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
 1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3 large, room-temperature eggs
1.75 cups granulated sugar
3/4 cup vegetable oil

Ingredients for frosting: (this is the half batch I made, double for a “full batch” or lots of frosting)

 1, 8-oz package of cream cheese (room temperature)
.75 stick (3 oz) of unsalted butter (room temperature)
1/2 tablespoon of finely grated lemon zest
1 teaspoon vanilla extract (I used the full teaspoon though I was making a half batch)
1 cup confectioner’s sugar

Recipe:

1. Preheat oven to 350 degrees Fahrenheit.

2. Line your cupcake tins.

3.  Chop bananas, pecans, and pineapple, and combine in bowl.

thin slices

4. Add 1/2 cup flour to bowl with fruit and nuts.

5. In another bowl, combine the remaining 2.25 cups flour, baking soda, cinnamon, ginger, nutmeg and salt.

6. In another bowl, beat the eggs and sugar with an electric mixer until it thickens (about 5 minutes).


7. While beating, gradually add the oil and scatter the dry ingredients from above over the top.

8. Next, fold in the banana/nut mixture.

9. Fill muffin cups.

10. Bake! I baked for 25 minutes, though you may need to adjust your time depending on your oven.

11. Enjoy! Wait for these to cool before frosting.

Recipe for frosting:

1. Add cream cheese and butter (both softened) to large bowl and combine with mixer until smooth.

2. Gradually beat in lemon zest and vanilla.

3. Add confectioner’s sugar to mixture and beat until smooth (again).

4. Refrigerate mix about 20 minutes, or until set.

5. To finish cupcakes, ice as desired.

6. At last! Enjoy!

photos by: Melissa
post by: Melissa