Mexican Chocolate Cake with Milk Chocolate Frosting

Mexican Chocolate Cake

Baked Bree

1 cup unsweetened cocoa

2 3/4 cups flour

1 1/4 cups sugar

1 cup packed brown sugar

1 1/2 Tablespoon cinnamon

2 teaspoons baking soda

1/2 teaspoon cayenne pepper (would go up to 1 teaspoon next time)

1/2 teaspoon salt

2 cups whole milk

1/2 cup olive oil

1/2 cup vegetable oil

2 eggs

2 Tablespoons balsamic vinegar

1 1/2 Tablespoons vanilla

Put all of the dry ingredients in a large bowl.

Mix together the wet ingredients.

Combine wet with dry. Place in two, greased 9-inch cake pans fitted with parchment paper on the bottom.

Bake at 350 degrees for about 45 minutes. Let cakes cool in the pans for 10 minutes and then turn them out to let them cool completely.

Creamy Milk Chocolate Frosting

New Best Recipe

1/2 cup heavy cream

Pinch of salt

1 tablespoon light corn syrup

10 ounces milk chocolate, chopped (I used chocolate chips)

1/2 cup (2 ounces) confectioners' sugar

8 tablespoons cold unsalted butter, cut into 8 pieces

Heat the cream, salt and corn syrup in a microwave-safe measuring cup on high until simmering, about 1 minute.

Place the chocolate in a food processor. With the machine running, gradually add the hot cream mixture through the feed tube; process 1 minute after the cream has been added. Stop the machine; add the confectioners' sugar and process to combine, about 30 seconds. With the machine running, add the butter through the feed tube, one piece at a time; process until incorporated and smooth, about 20 seconds longer.

Transfer the frosting to a medium bowl and cool, stirring frequently, until thick and spreadable, about 1 hour. I ended up sticking it in the refrigerator to harden up a bit.

*doesn't make much frosting. Ended up making a second chocolate frosting recipe for the filling and the top decorations.

Lentil Salad with Grapes and Feta

Lentil Salad with Grapes and Feta
Everyday Food, September 2011


2 1/2 cups water
3/4 cup French or brown lentils
 2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice
1 1/2 teaspoons honey
3 tablespoons olive oil
3/4 cup chopped walnuts
1 1/2 cups seedless red grapes, halved
1 celery stalk, thinly sliced
2 teaspoons fresh thyme
2 ounces feta, crumbled (1/2 cup)
salt and pepper to taste

In a small saucepan, bring 21/2 cups water to a boil. Add lentils, reduce to a simmer, and cover; cook until lentils are tender, about 30 minutes. Drain and rinse under cool water.

Meanwhile, in a large bowl, whisk together vinegar, fresh lemon juice, and honey. Whisk in olive oil.

Stir in lentils, walnuts, grapes, celery stalk and thyme. Add feta and season with salt and pepper. Toss to combine.

Root Vegetable Farro Salad

Root Vegetable Farro Salad

Daily Garnish

For the Salad

4 medium carrots, peeled and cubed

3 large golden beets, peeled and cubed (reserve greens)- I used red beets, because I couldn't find golden

1 large sweet potato, peeled and cubed

1.5 cups farro (or other grain)

3 cups waterbeet greens (reserved from beets)- my beets didn't come with green, so I used spinach

1 clove garlic, minced

kosher salt, to taste

For the Vinaigrette

2 tablespoons orange juice

1 tablespoon olive oil

1 tablespoon white wine vinegar

pinch of salt

Start by preheating the oven to 375 degrees. Add 1.5 cups of dry farro (or other grain of your choice, but I highly recommend farro!) to a saucepan or rice cooker, and combine with 3 cups water to cook.

While the farro cooks, peel and chop the carrots, beets, and sweet potatoes into bite sized pieces. I chose these three root vegetables because they are all earthy, but slightly sweet. I find golden beets to be a little bit sweeter and softer than red beets, but you can use red if that is your preference (just be prepared for your salad to turn purple!).

Rinse and reserve the beet greens, and tear the leaves into bite sited pieces (discard the stems).

Toss the veggies on a sheet pan with olive oil and a sprinkle of salt, and roast for 40 minutes, stirring halfway. They should be soft and browning when ready.

In a small bowl, combine orange juice, olive oil, vinegar, and salt – whisk to combine into a dressing.

Once the farro is fluffy and the vegetables are cooked, heat a large sauté pan over medium heat. Add the garlic and sauté for 30 seconds, then add the beet greens and cook for a few minutes until wilted.

When the greens have wilted, add the farro, vegetables, and dressing, and combine all components until well mixed.

Season to taste with any additional salt, if needed.

Green Beans with Tomatoes, Olives and Eggs
Everyday Food

In a large pot of boiling salted water, cook 1 pound green beans, trimmed, until crisp-tender, 3 minutes. Drain; rinse under cold water. Halve beans and place in a bowl; add 1/2 cup each grape tomatoes, halved, and Kalamata olives, pitted and halved, 2 teaspoons extra-virgin olive oil, and 2 hard-cooked eggs, chopped. Season with coarse salt and ground pepper; serve with lemon wedges.

Sweet Potato and Black Bean Veggie Enchiladas

Sweet Potato and Black Bean Veggie Enchiladas

Fannetastic Food

Ingredients:

1 large sweet potato, peeled and chopped

1 to 2 tablespoons olive oil

2 cloves garlic, minced

1 (15 oz) can black beans, drained and rinsed

1 jalapeño, chopped

1 bell pepper (any color), chopped

1 cup mushrooms, chopped

2 cups fresh spinach, packed

2 teaspoons cumin

1 teaspoon chili powder

1 12 oz. package (or can) green enchilada sauce

6 whole grain or corn tortillas

1 jar salsa (will not use all of it)

1/3 cup grated sharp cheddar cheese (optional)

1/4 cup fresh cilantro, chopped

Hot sauce to taste (optional)

1) Boil the chopped sweet potato until tender (~10 minutes), then mash. While the sweet potato is cooking, prepare the rest of your ingredients!

2) Preheat oven to 350. In a large pan over medium heat, sauté the olive oil, garlic, black beans, jalapeño, bell pepper, mushrooms, fresh spinach, cumin, and chili powder for about 5 minutes, or until spinach is wilted.

3) In a deep baking dish, spread a thin layer of enchilada sauce. One by one, fill the tortillas with the mashed sweet potato and the black bean mixture, add a spoonful of salsa, and roll them up, seam down, so they are side by side.

4) Cover the tortillas with the rest of the enchilada sauce, the cheese, and the fresh cilantro. Bake 20 minutes, or until enchiladas are hot and the top is bubbling. Serve immediately with extra hot sauce or salsa on top, if desired.

Vegetarian Chili

Vegetarian Chili

1 tablespoon canola/vegetable oil

1 medium onion, chopped

1 medium green bell pepper, chopped

2 jalapeno chili peppers, seeded and chopped

2 cloves garlic, finely chopped

1 can (28-oz) diced tomatoes (used one 15 oz can regular and one rotel)

1 15-oz can garbanzo beans, rinsed

1 cup water

4 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon coarse salt

In large pot, heat oil over medium heat. Add onion, bell pepper, chili peppers and garlic; cook and stir 5 minutes until softened.

Add tomatoes, beans, water, chili powder, cumin and salt. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 25 minutes until thickened. Top with you favorite chili toppings. I added some monterrey jack cheese.

Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

1 tablespoon olive oil, plus more for oiling the pan

1 red onion, chopped

1/2 pound sliced mushrooms

1 cup chopped carrots

7 bell peppers (1 cored, seeded and chopped; tops removed and reserved from remaining 6 then cored and seeded)

1/2 cup chopped parsley

1/4 pound baby spinach

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground cumin

1 cup uncooked quinoa, rinsed and cooked according to package directions

Salt and pepper to taste

1/2 cup roasted, salted cashews

Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed). Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine. Add salt, pepper and cashews and cook 1 to 2 minutes more.

Set aside to let filling cool until just warm. Meanwhile, preheat oven to 350°F. Grease a 9- x 13-inch baking pan with oil then set aside. Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve.

Farro and Wild Rice Salad

Farro and Wild Rice Salad

Eating, Etc.

The Salad

1c farro, soaked in water overnight

2c water

1c cooked wild rice

15oz can kidney beans

1c Trader Joe’s fire-roasted frozen corn

1c cilantro, finely chopped

2 fresh jalapenos, finely chopped

half of a red bell pepper

1/2c onion, finely chopped

1) In medium saucepan, place farro in water over medium-high heat. Bring to boil; reduce heat, cover, and cook for about 45 minutes until tender. Drain & rinse.

2) In a large bowl, combine farro, wild rice, kidney beans, corn, cilantro, jalapenos, bell pepper,
& onion.

3) Toss in dressing (recipe below). Refrigerate until time to serve.

The Dressing

1/4c red wine vinegar

1/4c olive oil

juice of half of a lemon

1/2tsp Italian seasoning

1/2tsp ground black pepper

1/4tsp fine sea salt

1/4-1/2tsp onion powder

fresh garlic clove, minced

1) In a small measuring cup or bottle, combine all ingredients and whisk or shake well.

Lentil Tacos

Staying with my parents while I'm in a transitional period and my stepmom and I have become quite the vegetarians. Haven't been taking pictures, but lots of veggie-tastic recipes to follow.

Lentil Tacos

AllRecipes

1 cup finely chopped onion

1 garlic clove, minced

1 teaspoon vegetable oil

1 cup dried lentils, rinsed

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

2 1/2 cups chicken broth

1 cup salsa

12 taco shells (used sprouted corn tortillas)

1 1/2 cups shredded lettuce

1 cup chopped fresh tomato

1 1/2 cups shredded reduced-fat Cheddar cheese

In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.

Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese.

Mexican Inspired Dressing

I made this dressing for a taco-type salad the other day and fell in love. Its tangy with a kick and just perfect for a little Mexican flair to a meal. Didn’t get a picture, as it is not very photogenic. Also, in my opinion, the more lime you add to this the better. The salad I added this dressing to was a mix of red leaf lettuce, spinach, tomatoes, scallions and avocado. I also added some kidney beans (would’ve been better with black beans, but kidney was all I had) for some protein. Obviously chicken or steak would be great as well.

Juice of 1 lime
¼ cup plain greek yogurt
2 Tablespoons oil (I used olive oil)
½ teaspoon honey
1 teaspoon cumin
Salt and pepper to taste
Cilantro

Winter Farro Salad

PCC Winter Farro Salad

Adapted from PCC

2 cups farro
4 cups water
3 teaspoons salt, divided
1 1/4 pounds butternut squash or sweet potato, peeled, seeded and diced into 1 1/2-inch chunks
1 cup olive oil, divided
1 teaspoon black pepper, divided
1 1/4 pounds portobello mushrooms, stems removed, cut into 1 1/2-inch chunks (I used cremini)
1 cup roasted red peppers, diced into 1-inch pieces (used sauteed red peppers)
1/4 cup roasted garlic cloves
1 tablespoon dried thyme
1 teaspoon ground rosemary
3/4 cup white balsamic vinegar (used a mix of blackberry balsamic and white vinegar)
1/2 pound chard and kale mix (equal parts green kale, red kale
and red chard, stems removed, cut into 1-inch pieces)

Soak farro in water overnight. Bring water, pre-soaked farro and 2 teaspoons
salt to a boil. Reduce heat to low and simmer for 45 minutes. Drain in a
colander and let cool slowly at room temperature. Do not rinse. Refrigerate
farro when cooled.

Preheat oven to 400° F.

Toss squash or sweet potato pieces lightly in 1 tablespoon olive oil, 1/2 teaspoon salt and
1/2 teaspoon pepper and roast in oven until brown on the edges and soft, about
20 minutes.

Toss mushrooms and red peppers lightly in 2 tablespoons olive oil, 1/2 teaspoon salt and 1/2
teaspoon pepper. Saute on stovetop with 1-2 cloves of garlic. During final minutes, add the kale and chard and let steam until soft.

In food processor, puree roasted garlic with thyme and rosemary. With the
machine running, first drizzle in vinegar and then remaining olive oil until
dressing is blended. Toss farro with dressing, sauteed vegetables and
squash or sweet potatoes.

To serve, toss equal parts farro mixture and loosely packed chard and kale
mix in individual bowls.

Sausage and Rice Timbale

Timbale

Food Network

Kosher salt

2 1/2 cups arborio rice

3 tablespoons unsalted butter

1 medium onion, chopped

3/4 pound Italian pork sausage (preferably luganega), casings removed

1/2 cup fresh basil leaves

2 cloves garlic, minced

1/4 cup tomato paste

3 cups low-sodium chicken broth

3 to 4 tablespoons breadcrumbs

4 large eggs

1 1/4 cups grated pecorino romano cheese (about 3 ounces)

2 ounces deli-sliced provolone cheese

Bring a large pot of salted water to a boil. Add the rice, reduce the heat and simmer, stirring once or twice, until the rice is tender, 12 to 15 minutes. Drain, shaking the colander to remove any excess water. Spread the rice on a rimmed baking sheet and let cool.

Preheat the oven to 450 degrees F and place a baking sheet on the middle rack. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until soft, about 8 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Tear the basil and add to the skillet along with the garlic and tomato paste.

Increase the heat to high and cook, stirring, until the tomato paste browns, about 4 minutes. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until thickened, 15 to 20 minutes.

Meanwhile, grease the bottom and sides of an 8-inch springform pan with the remaining 1 tablespoon butter. Coat the pan with the breadcrumbs, tapping to remove any excess. Put the eggs and all but 3 tablespoons of the pecorino cheese in a small bowl and beat with a fork.

Put the cooled rice in a bowl; add the egg mixture and stir to combine.Transfer about two-thirds of the rice mixture to the prepared springform pan. Using moist fingers, pat the rice onto the bottom and up the sides of the pan, forming a 1/2-inch-thick layer. Place the provolone slices over the rice in the pan. Spoon about three-quarters of the sausage filling over the provolone, filling it to 1/2 inch from the top. Pat the remaining rice mixture on top to enclose the filling, then sprinkle with the remaining 3 tablespoons pecorino cheese.

Put the pan on the hot baking sheet and bake until golden, about 20 minutes. Transfer to a rack and let cool, 5 minutes.

Run a small knife around the edge of the pan to loosen the timbale, then remove the side of the pan. Slide a spatula under the timbale and transfer it to a platter. Thin the remaining sausage filling with a splash of water and reheat. Serve with the timbale.

Tuscaloosa Tollhouse Pie

This is one of my new favorite pies. Practically a chocolate chip cookie in pie form.

Delish!

Tuscaloosa Tollhouse Pie
Baked Cookbook

1 ball of classic pie dough (1/2 recipe)
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
3/4 cup (1 1/2 sticks) unsalted butter, softened, cut into cubes
1 tablespoon whiskey
3/4 cup walnuts, toasted and chopped
1 1/4 cups semi-sweet chocolate chips

Dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Roll out into a 12-inch round. Transfer the dough to a pie dish and carefully work it into the pie dish, folding any overhang under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours, or up to 3 months.

Preheat the oven to 350 degrees F.

In a medium bowl, whisk the flour and sugars together until combined. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until foamy, about 3 minutes. Remove the whisk attachment and add the paddle attachment. With the mixer on low, gradually add the flour mixture. Turn the mixer to high and beat for 2 minutes. Scrape down the bowl and add the butter. Beat on high speed until the mixture is combined. Scrape down the bowl, add the whiskey, and beat the mixture on high speed for 1 minute.

Fold the walnuts and 3/4 cup of the chocolate chips into the filling.

Pour the filling into the frozen pie shell and spread it out evenly. Top the filling with the remaining 1/2 cup chocolate chips.

Bake in the center of the oven for 25 minutes, then cover the edges of the crust loosely with aluminum foil and bake for another 25 minutes (this will prevent the crust from browning too quickly). Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filling sticking to it, bake for another 5 minutes and test again. Transfer to a wire rack and let cool before slicing.

The pie can be stored in the refrigerator, tightly covered, for up to 2 days.

Ginger and Cardamom Cookies

I really loved these cookies. They were crispy on the outside and chewy on the inside. Perfect, in my opinion. I also just love the look of the crackle cookies. They just look so rustic! The hint of cardomom was excellent, and who doesn't like cardomom?!

Ginger and Cardomom Cookies
SP Cookie Queen

2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/4 cups light brown sugar, loosely packed
1/3 cup vegetable oil
2 large eggs
2 ounces crystallized ginger, finely chopped
1/2 cup granulated sugar + 1/2 teaspoon ground cardamom

Preheat the oven to 350 degrees F.

Line two cookie sheets with parchment paper or use silpats.

Sift flour, baking soda, cinnamon, cloves, 1/2 teaspoon cardamom, ground ginger and salt into a large bowl. Set aside. I ended up using ground cardamom because that was all I could find out here in the boonies where I live, but if you can find the pods that would be even better; you can then grind them yourself.

In a large bowl add the brown sugar and oil and mix till combined. Add the eggs and mix till combined. Add the flour mixture and mix until combined. Add the crystallized ginger and mix until combined. The mixture will seem a bit dry, but it will hold together nicely.

In a small bowl combine the granulated sugar and 1/2 teaspoon cardamom. Set aside.

Scoop the dough into large tablespoon sized balls and flatten out the balls a bit with your hands, then roll in the sugar mixture. Place the cookies on a baking sheet 3-inches apart. Bake for 13 -15 minutes. Let cool on the pans. Don't wait for the cookies to be completely set when you pull them out and they will remain chewier.

Baked's Classic Pie Dough

I figured I should post the dough recipe for all the Baked pies I've been making. Here it is. I really do like it, very flaky and buttery.

Classic Pie Dough
Baked Cookbook

Yield: 2 balls of dough, enough for 2 (9-inch) single-crust pies of 1 (9-inch) double crust pie

3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon fine salt
1 cup (2 sticks) cold unsalted butter
3/4 cup ice cold water

In a medium bowl, whisk the flour, sugar and salt together.

Cut the cold butter into cubes and toss the cubes in the flour mixture to coat. Put the mixture in the bowl of a food processor and pulse in short bursts until the pieces of butter are the size of hazelnuts.

While pulsing in quick, 4-second bursts, drizzle the ice water into the food processor through the feed tube.

As soon as the dough comes together in a ball, remove it from the food processor and divide it into two equal balls. Flatten to a disk and wrap each disk first in parchment paper and then in plastic wrap. Refrigerate the disks until firm, about 1 hour. (The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator before proceeding with the recipe.)

Bourbon Chocolate Pecan Pie

I love pecan pie. I remember my grandmother making it, in true southern fashion. Some people say its way too sweet for them. But I love it. Let's be serious. When I saw this recipe in the Baked Cookbook, I knew I was going to have to try it. I brought it to Thanksgiving, where other people just loved it to death as well!

Please ignore the picture. Bad lighting.

Bourbon Chocolate Pecan Pie
Baked Cookbook

1 ball of classic pie dough, chilled
2 cups pecan halves, toasted
3 large eggs
3/4 cup light corn syrup
3 tablespoons sugar
4 tablespoons firmly packed dark brown sugar
3 tablespoons unsalted butter, melted
pinch of salt
1 teaspoon pure vanilla extract
3 tablespoons bourbon
1 cup (6-ounces) semisweet chocolate

Dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Roll out into a 12-inch round. Transfer the dough to a pie dish and carefully work it into the pie dish, folding over any overhang under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours, or up to 3 months.

Preheat the oven to 325 degrees F. Coarsely chop 3/4 cup of the pecans. Set aside.

In a large bowl, whisk the eggs until combined. Add the corn syrup, sugars, butter, salt, vanilla and bourbon. Whisk again until combined. Stir in the chopped pecans and set the filling aside.

Spread the chocolate chips evenly along the bottom of the frozen pie shell. Slowly pour the filling on top of the chocolate chips. Arrange the remaining 1 1/4 cups pecan hales on top of the filling.

Bake in the center of the oven for 30 minutes, then cover the edges of the crust loosely with aluminum foil and bake for another 30 minutes. Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filling sticking to it, bake for another 5 minutes and test again.

Cool the pie on a wire rack and serve warm or at room temperature. The pie can be stored in the refrigerator, tightly covered, for up to 2 days.

Pumpkin Chocolate Chip Biscotti

I love several things about this biscotti. First, it has pumpkin. "nuff said.

Second, it is not too hard. I hate a super hard, crumbly biscotti.

And third, it has chocolate.

Pumpkin Chocolate Chip Biscotti
The Perfect Pantry

3-1/2 cups unbleached all-purpose flour
1 cup packed light brown sugar
2 tsp baking powder
1/2 tsp kosher salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 cup canned pumpkin
2 large eggs, beaten
1 tsp pure vanilla extract
2 Tbsp unsalted butter, melted
3/4 cup finely chopped semi-sweet chocolate or mini chocolate chips

Preheat the oven to 350°F. Line a rimmed baking sheet with a Silpat (silicone liner) or parchment paper, and set aside.

In the bowl of an electric mixer, combine the flour, brown sugar, baking powder, salt and spices until well mixed. In a small bowl, mix together the pumpkin, eggs, vanilla and melted butter. Add the pumpkin mixture to the dry ingredients and stir well, adding in the chocolate chips. The dough will be quite firm.

Divide the dough into 2 equal portions and form them into rectangular loaves about 3/4 of an inch in thickness. Mine ended up being about 12'' x 3'' each. Bake in the preheated oven until the loaves are cracked on top and set in the middle, 25-30 minutes.

Let the loaves cool at least one hour, until almost completely cool. Slice crosswise into thin slices, 1/4'' to 1/2'' thick. Lay the slices on the baking sheets (they can be quite close together, as they won't spread) and bake for another 15 minutes.

Let the biscotti cool completely before dunking, or store in an airtight container for 2-3 days.

Pumpkin Snickerdoodle Cookies

Yup, I'm still obsessing over pumpkin. Can't get that little orange vegetable out of my mind! (Is it a vegetable?! I'm not sure...)

These were a great cookie. Very mild pumpkin flavor, but just enough. The cookie was crisp and crumbly like a snickerdoodle but pretty light also. This meant that I could shove 7 in my mouth at one time. (Yes, I did that, and no, I am not marathon training anymore)

Pumpkin Snickerdoodle Cookies
Annie's Eats

For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

Pumpkin Bread with Chocolate Chips

As per usual around this time of year, I am totally enamored with pumpkin. I bake with it, I put it in my oatmeal and I generally give it all the love I can.

Many moons ago, Ladyjaypee made some pumpkin bread when I was home for a school break. I couldn't get enough of it. Today, I enlighten you with that pumpkin bread. I halved the recipe as shown below and added chocolate chips because I got an extra large size bag from Costco and feel the need to add them to everything.

Downeast Maine Pumpkin Bread
All Recipes

1/2 of a 15-ounce can of pureed pumpkin
2 eggs
1/2 cup vegetable oil
1/3 cup water
1 1/2 cups white sugar
1 3/4 cup all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 cup chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one large loaf pan.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Gently stir in chocolate chips. Pour into the prepared pan.
3. Bake for about 50-70 minutes in the preheated oven. Mine took about 70 minutes to completely finish cooking. Loaves are done when toothpick inserted in center comes out clean.

Healthy Pumpkin Cookies

I have been so incredibly lazy when it comes to blogging lately! I have been baking, not at the same frequency I used to, but it has mostly been things I have already made and posted before. Or I'm just too tired from running my butt off to be bothered with photographing. But, for a split second one morning at 7am, after a 6 mile run, I found the will to photograph the last few of these cookies I had left. No natural light, so excuse the picture.

I really loved these cookies. They are almost like a Lara Bar with pumpkin. They taste chewy, probably from the dates, but are easy to put together as long as you have a food processor!

Healthy Pumpkin Cookies
Fun and Food Cafe

2 cups pecans, toasted and cooled
1/2 cup rolled oats
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
3/4 cup puréed pumpkin
1 tablespoon orange zest
3/4 cup freshly squeezed orange juice
2 teaspoons vanilla extract
1 cup chopped, pitted dates
4 tbsp honey

Take a baking sheet and roast your pecans for about 10 minutes, watching them carefully so they do not burn. you can also do this on a stove in a wok. or you can buy Toasted Pecans in the first place.

Preheat oven to 375°F. Line two baking sheets with parchment paper. Put pecans and oats in the bowl of a food processor. Pulse until a fine meal forms, about 25 times. Add flour, baking soda, salt, cardamom and nutmeg to the ground meal and pulse another 20 times to combine all the ingredients. Transfer to a large mixing bowl.

Add pumpkin, orange zest, orange juice, honey, vanilla extract and dates to the food processor. Blend until a smooth puree forms, scraping the sides down occasionally, about 1 minute.

Make a well in the center of the dry ingredients. Scrape the pumpkin mixture into the well and fold all the ingredients together with a large spatula.

Scoop about 2 tablespoons of batter onto the prepared baking sheets, spacing them about 1 1/2 inches apart. Flatten the batter slightly. Bake 20 minutes, until the bottoms are just browned. Remove to a cooling rack and cool slightly before serving. Store in an airtight container.