Holiday/Seasonal

Pumpkin Chocolate Chip Cookies

I have a problem. I’m a night eater. I’m usually not very hungry all throughout the day and then at night the munchies attack! (Attack of the Munchies…the movie) (haha sorry…only my sister would get that and she doesn’t even read this blog). Anyways! I think my problem would be solved if I went to bed earlier. But I tend to stay up later than I should, overweight looking at lots of foodblogs, diagnosis and by the time I know it it’s 11pm and I’m hungry again! That’s what’s happened to me now as I type this even though I just ate like 4 cookies. Hem hem. I think a good weight loss tool for me would be going to bed earlier. Or, you know, work out more. I’ve been good about working out except for the past couple of weeks. I get home from school and either I don’t have the time to work out, or I just don’t have the motivation. But don’t judge me! Chances are I work out more than you do! Unless you’re a professional athlete..or trainer…or athlete of any sort…or someone who worked out at all this week…Hem hem…new subject!

It’s time for another cookie for the 12 Weeks of Christmas!

Yesterday I left for school and it was so cold and gross out! The bus was cold, school was cold, and my house was cold when I got home. I felt like a icicle. I turned on our fireplace and cuddled with a blanket and my warm laptop on my lap. I worked on some homework and then decided to bake since I wouldn’t have any time to do it today. Ever since I made those delicious Oatmeal Raisin cookies, I haven’t been in the mood to eat a lot of chocolate (I know! Craziness!). I’ve really been wanting more pumpkin treats and seasonal yummies (is that even a word?). So I decided to make Pumpkin Chocolate Chip Cookies. I found a lot of different recipes for these cookies but decided to make ones from Kirbie’s Cravings. I made half of the cookies as the recipe stated and added oats to the other half of the batch. They were easy to make and came out looking plump and tasty! The oatmeal ones are my favorite, but I just like the texture of oats in cookies.

There are some things I’m not so crazy about in these cookies. First of all, they have a very cakey texture. Now I don’t have a huge problem with that per-se (before I made these I wasn’t even sure how cookies have a cakey texture) but it is a tad over-the-top. I think the oats help cut back on that texture by adding some more dimension. Also I think if I made these again, I would add some pumpkin pie spice to enhance the pumpkin flavor. With all that said, baked goods with pumpkin tend to taste better with age. These already tasted better the next day. And I ate about 4 of these last night so clearly I didn’t think they were too bad ;) I did find a recipe for more chewy pumpkin chocolate chip cookies that I think I want to try. Although after these, I may be pumpkined out for a while…besides pumpkin muffins. Because I was going to make those soon. Haha :) Maybe I’ll be ready to return to chocolate baked goods. Or at least switch to a different seasonal flavor…like apple!

These cookies are definitely worth a shot. And who knows, you may end up loving them!

Remember to check out all the other super-awesome cookie posts for 12 Weeks of Christmas, as well as our host blog, Meal Planning Magic!

Pumpkin Chocolate Chip Cookies

Recipe from Kirbie’s Cravings

Ingredients:

1 cup canned pumpkin puree
1 cup white sugar
1/2 cup vegetable oil
1 large egg
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon (or pumpkin pie spice)
1/4 teaspoon salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 1/2 cup oatmeal (optional)

Directions:

  1. Preheat oven to 350F and line baking sheets with parchment paper (I used aluminum foil and it worked well).
  2. In a large bowl, whisk together pumpkin, sugar, vegetable oil, vanilla and egg.
  3. In a medium bowl, whisk together together flour, baking powder, baking soda, ground cinnamon (pumpkin pie spice), and salt. Add the flour mixture to pumpkin mixture and stir until combined. The dough is very wet.
  4. Stir in the chocolate chips and oats, if you so desire.
  5. Using a medium (1 tbs) ice cream scoop, place dough onto the cookie sheet. The cookies don’t change shape much when baking. If you want prettier cookies, shape them a bit before baking them.
  6. Place the cookie trays in the refrigerator for 15-30 minutes (this is optional but I like doing this because I feel like it helps the flavors meld more).
  7. Bake for approximately 10 minutes or until lightly brown and firm. It’s a little hard to know when they’re done exactly but about 10 minutes does it.

Enjoy!

I shared this on Fusion Fridays!

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Pumpkin Donut Holes

I visit a whole lot of other food blogs and love seeing all the neat and tasty recipes that other people come up with. I want to start making up my own recipes, resuscitator but I don’t feel like I know enough about baking to do it quite yet, visit so I tend to make other people’s recipes. Usually I’ll see someone’s recipe and save it and come back to it later, prescription but when I saw these Pumpkin Donut Holes on Two Peas & Their Pod, I knew I had to make them that day. These donut holes are baked in a mini muffin tin (genius! I never would have thought of that) and taste so good. Too good maybe! I hadn’t eaten dinner and ended up eating like 5 of these instead…hem hem. But they’re baked not fried so they must not be too bad for you! Or at least that’s what I’ll keep telling myself :) They are seriously delicious. The only downfall is that they don’t keep particularly well…but it’s really not a problem because they don’t last long enough to go bad! I made these in the evening when my whole family was out. They didn’t get home until 9pm but by the time I went to bed, they were almost gone. When I woke up this morning, there were only five left and now they’re all gone! Needless to say, these were amazing. I will definitely be making these again…as soon as I work off all the ones I ate this time around ;)

Sorry for these less-than-impressive picture…I took them the morning after I made them and I was a little rushed. Just take my word for it, though, that these donut holes were one of the best things ever!

Pumpkin Donut Holes

Recipe from Two Peas & Their Pod

Ingredients:

For the Donuts:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice (we didn’t have this so I substituted it with ginger)
1/8 teaspoons ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk

For the Coating:
6 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Directions:

  1. Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.
  2. In a medium bowl, mix together flour, baking powder, salt, cinnamon, nutmeg, allspice (or ginger), and cloves.
  3. In a large bowl, mix together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
  4. Add the dry ingredients to wet ingredients and mix until just combined.
  5. Use a small ice cream scoop to put the batter in the muffin cups.
  6. Bake for 10-12 minutes, or until a toothpick comes out clean.
  7. Now make the topping! Melt the butter in one bowl and mix the granulated sugar and cinnamon IN A SEPARATE BOWL (I accidentely put everything in one bowl the first time…oops!)
  8. Dip each donut hole in the butter and roll it in the cinnamon sugar.
  9. Serve the muffins warm! And enjoy!

Makes 24 donut holes.

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Oatmeal Raisin Cookies for 12 Weeks of Christmas

I love the food-blogging community out there! I didn’t even know it existed until a little while ago when I really started blogging about my recipes. It’s so neat that all these people are connected and brought together over a love of food and baking/cooking. Several of the blogs I follow wrote about something called 12 weeks of Christmas where a group of bloggers would post weekly about cookies or other goodies they’ve made in preparation for the best time of the year :) I thought it was a neat idea and I’m finally joining in, recuperation albeit a little late. Christmas is my favorite time of year and I love all the baking I get to do for it so I’m excited I’ll get to share my cookie creations with everyone :)

This week I am blogging about these Oatmeal Raisin Cookies I made this past week. I don’t actually think I’ve made oatmeal raisin cookies before (who wants raisins when they could have chocolate???) but my English teacher just wrote me one of my college letters of recommendation and his favorite cookies are oatmeal raisin. So I set out to find a tasty-looking recipe and I found one on Bake at 350!

These were really easy to make and they bake up all fluffy and round (I don’t like it when cookies spread out). Even though I’m not a huge fan of oatmeal raisin, approved these tasted really good! I kept part of the batch for my family and they aged really well. They get even more…less-dry as time passes. These cookies aren’t very sweet which I though was fine and that my mom really liked but I might add a little more sugar next time…and I may just switch out chocolate chips for raisins haha :)

Remember to check out all the other amazing recipes from the 12 weeks of Christmas…week 3 below!

Soft Oatmeal Raisin Cookies

Recipe from Bake at 350

Ingredients:

1 & 1/2 c. flour

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp coarse salt

1/2 c. unsalted butter (softened)

2 TBSP vegetable oil

1 c. light brown sugar

1 egg, order beaten

6 TBSP sour cream (low-fat is ok)

2 tsp. vanilla

1 c. raisins

2 c. rolled oats

Directions:

  1. Line two to three baking sheets with parchment.  Preheat oven to 350.
  2. First, mix together the flour, baking soda, cinnamon, and salt in a medium bowl.
  3. In a large bowl, cream together the butter, oil, and sugar. Then add the egg, sour cream, and vanilla, beating until smooth and fluffy.
  4. Gradually add the flour mixture to the butter mixture and slowly beat until fully incorporated. Stir in the oats and raisins.
  5. Use a 1 TBS ice cream scoop to measure out the dough. Put the cookie trays in the refrigerator for 15-30 minutes.
  6. Bake the cookies for 10-12 minutes (I took them out right around 10 because I like the insides to be really soft)

Enjoy!

 Makes about 30 cookies.

I shared this on Tasty Tuesdays and Sweet as Sugar Cookies :)

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Pumpkin Bread

Meet Gustav the Pumpkin! I made him at Cheetah Fest. I think he is so adorable. He looks so happy like he wants to give you a hug :) I didn’t realize how ready I was for fall but the second the weather got colder, discount I switched into autumn mode! With the colder weather, I’ve been able to get in the Christmas spirit (don’t roll your eyes people, it’s only 82 days away!) and I love being able to sleep with my windows open, cuddled under the covers.

Last year I made pumpkin muffins a lot from this recipe and they always turned out amazing. I would end up eating them for every meal! I haven’t actually made pumpkin bread out of this recipe but I wanted to make something for one of my teachers as a thank you for writing me a letter of recommendation, so I decided to make this bread (crossing my fingers the whole time that she likes pumpkin bread…she said she did :) I didn’t eat any of this, but it smelled delicious and I’m looking forward to making some muffins for myself soon! *Update: My teacher says she loved it! She usually doesn’t like pumpkin bread but she liked this. Success!

This bread always turns out super not-dry and has great pumpkin/fall flavor! It’s really easy to make, too, which is always a plus. It gets better as it ages so enjoy eating is warm out of the oven and for days after!

I would really encourage you to make this soon, it’s really really tasty.

Pumpkin Bread/Muffins

NOTE: This makes 24 muffins or 3 small (7 by 3in) loaves of bread. You can also halve the recipe to get one loaf of larger (8.5 by 4.5 in) bread or 12 muffins.

Ingredients:

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
.
Directions:
  1. Preheat oven to 350 degrees F. Prepare your bread pans or muffins tins by spraying them with pam. For the bread loaf, I cut a square of parchment paper in the bottom as well. With muffins, you can use liners or just spray the pan really well.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended. In a medium bowl, mix together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. Slowly stir the dry ingredients into the pumpkin mixture until just blended and pour them into the prepared bread pans or use an ice cream scoop to put it in the muffin tins.
  4. If you’re making the smaller loaves, bake for 50 minutes. If you’re making the muffins, bake for about 20 minutes. If you’re baking a larger loaf, bake for about 60 minutes. The bread is done when a toothpick inserted in the middle comes out clean.
Enjoy!
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