Tag Archives: spices

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

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Snacking on chickpeas

I love trail mix and rice crackers, and in general all sorts of salty snack cracker/crunchy things. This, in turn, gives me the perfect opportunity to introduce chickpeas to the blog.

While watching tv on Tuesday, Colin stumbled upon a recipe for some delicious baked chickpeas on the show Five Ingredients or Less. We made these later that day and they turned out great! (But they’re also pretty spicy.) They make a great substitute for more high-calorie crunchy snacks.

Ingredients:

2 cans of chickpeas, drained and rinsed
A tablespoon each of cumin, ground red cayenne pepper, and paprika
A tablespoon of olive oil

(That’s it! Can you believe it??)

Recipe:

 

1. Open and drain both cans of chickpeas.

2. Remove any extra skins on the chickpeas and dry them with a paper towel. Preheat oven to 400 degrees Fahrenheit.

3. In a bowl, combine cumin, cayenne pepper and paprika.

4. Add the olive oil to the bowl and mix.

5. Add chickpeas to same bowl.

6. Coat chickpeas in mixture.

7. Place chickpeas on baking sheet/pizza tray/something you can stick in the oven.

8. Make sure chickpeas are spread evenly and put in oven for 10 minutes. These smell so good when they’re cooking!

9. Toss chickpeas in bowl and stick back in oven until you have achieved desired level of crispness.

10. You’re done! Enjoy this delicious snack at home, on the go, or while hiking in the outdoors.

Post by: Melissa Rook
Photos by: Colin Diltz