Every year at Halloween I make these...and every year, they go like hotcakes when I take them to work. This year was especially memorable...I decided to triple the recipe to use the whole can of pumpkin, and the amount of cookie dough in the stand mixer covered the beater! It took 3.5 hours to finish making the cookies, 7 batches later. (oops) Needless to say, everyone else benefits from the mass-cookie-giveaway! These are a little bit pumpkin pie, a little bit cake, a little bit chocolate chip cookie. All-in-all, a delicious Halloween snack.
Pumpkin Chocolate Chip Cookies
1 c canned pumpkin
1 c white sugar
1/2 c vegetable oil
1 egg
2 c all-purpose flour
2 t baking powder
2 t ground cinnamon
1/2 t salt
1 t baking soda
1 t milk
1 T vanilla extract
2 c semisweet chocolate chips
1. Preheat oven to 350 degrees. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into dry ingredients. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla and chocolate chips.
3. Drop by heaping spoonful on greased cookie sheet and bake for approximately 10 minutes or until lightly brown. (cookies will be slightly soft, but will no longer be shiny)
makes ~2 dozen medium sized cookies
Friday, October 30, 2009
Monday, October 26, 2009
Apricot, Pecan, & White Chocolate Bread
I recently took a very important licensing exam. I studied several months in preparation for this exam, and had very little free time. As soon as I was home from the exam, I wanted to bake. I wasn't sure what, but I came across this recipe and thought the apricot would be appropriate for the upcoming Halloween festivities. This bread turned out to be so delicious that my nearly 89-year old grandmother said it was "the best ever"! Despite the chocolate, it was definitely not too sweet...the apricots are a little tart, the chocolate a bit sweet, and the pecans balance it all out. Bring this to the next family gathering, and everyone will love you (even more)!
Apricot, Pecan, & White Chocolate Bread
1/2 c snipped dried apricots
2 c all-purpose flour
1 c sugar
1 T baking powder
1/2 t salt
1 egg, lightly beaten
1 c milk
1/4 c cooking oil
1/2 c chopped toasted pecans
1/2 c white chocolate baking pieces
1. In a small bowl, combine dried apricots and enough boiling water to cover. Let stand for 15 minutes, then drain.
2. Meanwhile, preheat oven to 350 degrees. Grease a 9x5x3 loaf pan (or use foil as the original recipe calls for). In a large bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
3. In a medium bowl, combine egg, milk, and oil. Add liquids all at once to flour mixture. Stir just until moistened (may still be lumpy). Fold in pecans, baking pieces, and drained apricots. Spoon batter into the prepared pan.
4. Bake 60-65 minutes or until a toothpick inserted near the center comes out clean.
5. Cool bread completely on wire rack (may cool 10 min in pan before removing). Wrap and store until serving. Slice and enjoy!
Apricot, Pecan, & White Chocolate Bread
1/2 c snipped dried apricots
2 c all-purpose flour
1 c sugar
1 T baking powder
1/2 t salt
1 egg, lightly beaten
1 c milk
1/4 c cooking oil
1/2 c chopped toasted pecans
1/2 c white chocolate baking pieces
1. In a small bowl, combine dried apricots and enough boiling water to cover. Let stand for 15 minutes, then drain.
2. Meanwhile, preheat oven to 350 degrees. Grease a 9x5x3 loaf pan (or use foil as the original recipe calls for). In a large bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
3. In a medium bowl, combine egg, milk, and oil. Add liquids all at once to flour mixture. Stir just until moistened (may still be lumpy). Fold in pecans, baking pieces, and drained apricots. Spoon batter into the prepared pan.
4. Bake 60-65 minutes or until a toothpick inserted near the center comes out clean.
5. Cool bread completely on wire rack (may cool 10 min in pan before removing). Wrap and store until serving. Slice and enjoy!
Wednesday, October 14, 2009
Salmon Adventures, Part IV (Honey Mustard Salmon)
Well, it's been a hectic few weeks here, with under two weeks until my big exam! Somehow, we managed to try another recipe for salmon. It turned out really well, although it might have been even better had we actually had honey dijon mustard! (we had to use honey and dijon) I love the way the bread crumbs held the flavor on for baking. Delicious, and very easy!
Honey Mustard Salmon
4-4 oz salmon fillets
3 T honey dijon mustard
salt and pepper to taste
1/4 c Italian style bread crumbs
1/4 c melted butter
1. Preheat oven to 400 degrees. Line a shallow baking pan with foil for easy cleanup. (If you don't use nonstick spray, the skin should stick to the foil so you can serve just the fillet.)
2. Place the fillets skin side down in the baking pan, and spread with a thin layer of the honey dijon mustard.
3. Season with salt and pepper if desired. Cover with Italian bread crumbs.
4. Drizzle with butter before placing in the oven for 15 minutes or until the salmon flakes easily with a fork.
Honey Mustard Salmon
4-4 oz salmon fillets
3 T honey dijon mustard
salt and pepper to taste
1/4 c Italian style bread crumbs
1/4 c melted butter
1. Preheat oven to 400 degrees. Line a shallow baking pan with foil for easy cleanup. (If you don't use nonstick spray, the skin should stick to the foil so you can serve just the fillet.)
2. Place the fillets skin side down in the baking pan, and spread with a thin layer of the honey dijon mustard.
3. Season with salt and pepper if desired. Cover with Italian bread crumbs.
4. Drizzle with butter before placing in the oven for 15 minutes or until the salmon flakes easily with a fork.
Subscribe to:
Posts (Atom)
