KN, p. 228 “Pumpkin Chocolate Chip Cookies”
The ‘Season for Everything Pumpkin’ should include a great pumpkin cookie. 🙂
At the Kerrian household, the time between Halloween and New Year’s Day is when we add pumpkin to lots of dishes. Some turn out to be scrumptious, some we never talk about again, but we had never found the right combo for a pumpkin cookie. Until now. By simply adding pumpkin to one of our favorite chocolate chip cookie recipes, and tweaking it a bit, this has become a tasty regular snack treat for Autumn.
We (me, any neighbors we could snag, and the mail gal) taste-tested this one until we were satisfied. We might have taken longer than we needed to. Taste-testing is a challenge we take seriously, no matter how many cookies must be eaten.
Pumpkin Chocolate Chip Cookies
Author: Sheila, Charlie, and the neighbors
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 20-24 3" cookies
Ingredients
- 1 cup spreadable butter or margarine (Land O Lakes butter with canola oil works well for this)
- 1.5 cups firmly packed Domino’s light brown sugar
- 1/4 cup cane sugar
- 2 jumbo eggs
- 1.5 cups pureed (or canned) pumpkin
- 1 teaspoon pure extract vanilla
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 cups all purpose, unbleached King Arthur flour
- 1 cup semi-sweet Ghirardelli chocolate chips
Instructions
- Pre-heat oven to 375
- In large bowl, beat together butter and sugar until creamy.
- Add eggs, pumpkin, vanilla, sea salt, baking soda, cinnamon, and nutmeg, stirring until thoroughly blended.
- Add flour 1 cup at a time and beat until well-mixed.
- Mix chocolate chips evenly throughout the dough.
- Drop 1/4 cup dough for each cookie onto aluminum cookie sheets, about six per sheet.
- Bake for 15-16 minutes until light golden brown.
- Yield: 20-24 three inch cookies
Eat warm, five minutes out of the oven or let cool completely and serve with ice cream. Sheila had a bowl of ice cream with a cookie and I made an ice cream sandwich with two cookies. Both of us had pecan praline ice cream with the cookies.
Enjoy!
🙂
KN, p. 204 “Chocolate Chip Pumpkin Muffins”
Sheila tried out a new muffin recipe. And the muffins have PUMPKIN in them. Big smiles here. She said that these were for breakfast, but since I was hanging around for taste-testing duty, I had the first one for an afternoon snack. She made some with chocolate chips and without, and both types were great. Chocolate and pumpkin, though? Perfect together!
In case you were wondering? No bodies anywhere in the kitchen or dining room. I checked before I left. 😉
Chocolate Chip Pumpkin Muffins
Author: Sheila Kerrian
Recipe type: snack
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6 jumbo muffins
Ingredients
- Topping
- 3 Tablespoons brown sugar
- 2 Tablespoons pecans, chopped and ground
- 1/4 teaspoon ground cinnamon
- Muffins
- 1/3 cup sunflower seed oil (or other nut oil)
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose unbleached King Arthur flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon sea salt
- 1 1/4 cups organic canned pumpkin puree
- 3/4 cup Ghirardelli semi-sweet chocolate chips
Instructions
- Mix topping ingredients together and set aside.
- Pre-heat oven to 375. Standing mixer - slowest speed. Do not overbeat at any step.
- Cream oil and sugar.
- Add eggs and vanilla and beat until just mixed.
- Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt, a little at a time and mix until evenly moistened.
- Add pumpkin puree and mix until just blended.
- Add chocolate chips and stir with large spoon until evenly distributed throughout the batter.
- Divide mix evenly among 6 extra large greased, floured muffin tins (or use jumbo baking cup papers)
- Divide topping equally and sprinkle on top of the muffins, about 2 teaspoons each.
- Bake 20-25 minutes in center of oven - until toothpick inserted into center comes out clean, muffins are springy to the touch, and lightly golden brown.
Let rest on cooling rack for five minutes, then enjoy! 🙂
KN, p. 190 “Sheila’s Favorite Chick Pea Dip”
The Superbowl will be here soon and we’re gathering our Game Day recipes now. Sheila makes a great chickpea dip – lots of flavor and easy to put together, so we thought we’d add it to the munchies table this year. You know, the table where people graze all afternoon and evening in between the chili and pizza and sandwich snacks. Nobody ever died eating it, so we figure it’s a keeper. 😉
"Sheila's Favorite Chick Pea Dip"
Author: Sheila Kerrian
Recipe type: Appetizer
Cuisine: American
Prep time:
Total time:
Serves: 2 cups
Ingredients
- 1 - 15 oz can Goya chickpeas
- 5 tablespoons chickpea water from the can
- 2 teaspoons chopped garlic
- 10 teaspoons roughly chopped sun-dried tomatoes in olive oil
- ½ teaspoon dried herbs de Provence
- 1 tablespoon extra virgin olive oil
- ½ teaspoon Celtic sea salt
- Note: all the jars of sun-dried tomatoes in our store contained Italian spices. That’s fine for this recipe, since they combine nicely with the herbs de Provence.
Instructions
- Drain the chickpeas into a small bowl, saving 5 Tablespoons chickpea water.
- Mix the chickpeas, chickpea liquid and the rest of the ingredients together in a food processor until well combined. About 2-3 minutes.
- Chill until ready to serve or serve immediately.
- Serve with toasted baguette slices, celery, or pita chips.
Enjoy! 🙂