PUMPKIN CHOCOLATE CHIP COOKIES

 It's been a while since I have made anything for the church for the Cafe Treats. I needed a break after departing the leadership of the group, but it was not my intention to break completely from the ministry. I noticed only a few had signed up for the following Sunday so I signed up to bring something. (TBD) On the Saturday before the Sunday I tried twice to choose something to make. Both times after I chose something to bake, I saw someone else had chosen something very similar. 

So as they say, third time's charm, I decided to make these Pumpkin Chocolate Chip Cookies. The recipe was one that I had copied a while back but just never got around to making.

Well it may have been my third choice, but it was an excellent third choice and the visitors to the Cafe for a treat agreed. The cookie is soft and cake-like. The chocolate chip hides some of the pumpkin taste if you aren't a great fan of pumpkin, but at the same time gives you a pumpkin fix, if you like your pumpkin.

Hope you will give them a try.

PRINT RECIPE.

PUMPKIN CHOCOLATE CHIP COOKIES

2        cups flour

1-1/2 teaspoons baking soda

1        teaspoon baking powder

2        teaspoons pumpkin pie spice

1        teaspoon salt

1        stick (1/2 cup) butter, softened

1        cup light brown sugar packed

1/4     cup sugar

2        large eggs

3/4     cup pure pumpkin puree

1        teaspoon vanilla 

2        cups (12 ounce bag) chocolate chips

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.

Whisk together the dry ingredients - the flour, baking soda, baking powder, spices, and salt in a large mixing bowl. Set aside.

Beat the butter and sugars in a mixing bowl until light and fluffy. (I did this first and measured and mixed together the dry ingredients while the stand mixer beat.)

Add the eggs, pumpkin, and vanilla.

Beat until smooth and everything is well incorporated.

Slowly add the dry ingredients as you mix until just combined.

Fold in the chocolate chips.

Drop portions from a tablespoon scoop (flattened not rounded) onto the cookie about 2 inches apart.

Bake for 9 to 10 minutes or until lightly browned on the edges. (The cookies will be slightly puffed but will flatten slightly during cooling.)

Cool baked cookies for 5 minutes before removing to a wire rack to finish cooling.

APPLE PIE CAKE

 I love baking in the fall. Your kitchen is full of delicious smells without feeling so hot. And what says fall better than apples and cinnamon. Well, maybe pumpkin and spices but I will leave those for another day.

Yesterday was canasta afternoon with friends and Friend Fran was hosting. Since I make the dessert for her to serve since she doesn't do much cooking anymore, I have been on a search for several days trying to find something to bake.

This recipe was called Apple Pie Bread and it was supposed to be baked in two loaf pans.  That would have been okay, but I really preferred to have something a little more inviting than a slice of quick bread. Problem solved as I decided to make a Bundt cake instead.

I have a fancy Bundt pan which may or may not be an actual Bundt  brand, that I bought a few years ago from Hillcrest Thrift Shop that I like to use as the shape is a little different from the traditional Bundt pan. Some cakes that I have cooked in it didn't really show off the design because the batter was less, but that was no problem with this recipe. Since boxed cake mixes are smaller than they used to be, the added cup of flour added volume to the batter and filled the pan up nicely.

I was really pleased with how it turned out. The only thing I might have done differently is making a powdered sugar glaze and drizzled over it, but another friend who was filling in to make six players, can't do dairy. I just sprinkled the powdered sugar over it which soaks up after a while because the cake is so moist.

My friends really enjoyed it too.

Print recipe.

APPLE PIE CAKE

1     (21 ounce) can apple pie filling (No-Sugar-Added apple pie filling works)

1      box yellow cake mix (Sugar Free works)

4     eggs

1      cup self-rising flour *

1      tablespoon cinnamon

1      medium apple, peeled, cored, and chopped

Cinnamon/sugar for topping

*or 1 cup all-purpose flour + 1-1/2 teaspoon baking powder+1/4 teaspoon salt

Preheat the oven to 325 degrees F. Grease and flour a Bundt pan. Set aside.

Whisk together in a large bowl the cake mix, flour, and cinnamon.

If substituting the all-purpose flour for the self-rising flour, premix the all-purpose flour, baking powder, and salt before adding it the cake mix.

Mash the apple pie filling so that the apple slices are in chunks.

Lightly beat the flour eggs together in a smaller bowl. Add the pie filling and the eggs to the dry ingredients stirring just until combined. 

Fold in the chopped apple. 

Make sure all of the dry ingredients are mixed in.

Pour batter into the prepared pan and spread out evenly.

Sprinkle cinnamon sugar mixture over the top of the cake.

Bake for 60 minutes or until a toothpick comes out clean when inserted in the cake.

Cool 20 minutes in pan on a wire rack

before removing to platter. 

Allow the cake to cool. 

This is a very moist cake so just before cutting to serve, dust the top with powdered sugar.

OATMEAL COCONUT/NUT RAISIN COOKIES (GF/DF)

 Six months surely can go by quickly. Seems like I just had my teeth cleaned yesterday. If you follow me, you know that I always take a treat to the dental staff. I tell them it is a bribe so they won't hurt me. They never have, but there is always a first time for everything. (Just kidding.) I enjoy seeing and hearing their pleasure when they try them. One of the hygienists needs GF and another one prefers little or no sugar. So I am always looking for a recipe that meets those requirements or I can make it with substitutions to meet those requirements.

This recipe came from an older small booklet type Pillsbury County American Cookbook. I just made sure the ingredients were GF and substituted sugar substitutes. I usually don't add nuts to their treats just in case. Since the recipe called for a whole cup of chopped nuts, I felt I needed to substitute something so the consistency would be similar. I had unsweetened coconut so I added a half a cup of it for the nuts. (We like coconut in our treats.)

Since the recipe called for shortening, I didn't expect the cookies to spread. I left the cookie dough for the first pan as a "dollop", but then the next three pans, I flattened the dough with my fingertips as I liked the looks of the "flatter" cookie than the "dropped" cookie. 

Print recipe.

OATMEAL COCONUT RAISIN COOKIES (GR)

3/4     cup shortening

1          cup firmly packed brown sugar (I used truvia brown sugar complete)

1/2      cup sugar (I used stevia)

1          egg

1/4      cup water

1          teaspoon vanilla

1          teaspoon cinnamon

1/2      teaspoon cloves

1          cup pancake mix (I used a GF pancake and baking mix)

1          cup chopped nuts (I substituted 1/2 cup unsweetened coconut)

2         cups rolled oats (I used GF rolled oats)

1          cup raisins (Mine were GF)

Preheat the oven to 350 degrees F. Grease or line two cookie sheets with parchment paper. Set aside.

Cream the shortening, brown sugar, and sugar in a large mixing bowl until soft and creamy (about 2 minutes).

Scrape the sides of the bowl as necessary.

Add egg, water, vanilla, cinnamon, and cloves.

Blend until completely mixed up.

Lightly spoon the pancake mix into a measure cup and level off.

Add the pancake mix,  oats, raisins, and nuts or coconut. Mix until blended.

Using a tablespoon cookie scoop, scoop the dough and flatten off before dropping 2 inches apart on the prepared cookie sheet.

Cookies do not flatten much so if you prefer a flatter cookie, press lightly with finger tips to have a flatter cookie.

Bake 12 minutes or until golden brown on the edges.

Immediately remove from cookie sheets and cool on wire racks.

Makes almost 4 dozen cookies.

No changes for high altitude (above 3500 feet)

MAKEOVER SWEET HUMMINGBIRD CAKE

 

I love a moist, rich cake that is simple to make. And if it is sugar-free or no-sugar-added, that makes even better since Wayne and I try to reduce our sugar intake. I know everyone isn't like us though so if you want to use a banana cake mix that will have lots of sugar, feel free to do so. The cake will still be moist and rich and simple to make. You can also use the vanilla frosting in a container that has sugar to use. (If I wanted to use one that wasn't SF though I would use the cream cheese variety.)

I made the cake for the canasta group that met at our house on Tuesday on Monday so it would be even more moist. I knew they would be excited about the choice and they were. Friend Vicky wasn't there so it was just four of us. That meant there was more leftover for us, but I did send some home with Friend Fran and to Friend Janice's husband Leon to enjoy.

Print recipe.

MAKEOVER SWEET HUMMINGBIRD CAKE

1       8 - ounce can of crushed pineapple (or 1 cup with some juice from a larger can)

1/2   cup mashed ripe banana (1 banana)

1/4   cup milk

2       eggs

1       teaspoon banana flavoring

1       Sugar Free yellow cake mix (or banana cake mix)

1       6  - ounce can sugar free vanilla frosting

Preheat the oven to 350 degrees F. Grease and flour a Bundt pan. (I used Baker's Joy spray.) Set aside.

Beat together the first five ingredients ( crushed pineapple - banana flavoring ) in a large mixing bowl at low speed until

completely blended.

Add the cake mix and beat at medium speed for 2 minutes.

Scrape the sides of the bowl.

Pour batter into the pan and smooth out evenly. 

Bake for 50 minutes or until a toothpick comes out clean when inserted in the center. (Cake will also be pulling away from the edges of the pan.)

Cool 15 minutes in the pan on a wire rack. Then remove the cake from the pan and continue to cool completely on the wire rack.

Remove the plastic lid and the foil seal on the container of frosting, and microwave for 15 to 20 seconds or until pourable. Let rest for1 minute and then drizzle over the cake allowing around the center of the cake allowing the frosting to drizzle down the inside center and outer edge. 

Chop some pecans and sprinkle over the top. Press lightly to make sure they will stay on.

MY FAVORITE CHOCOLATE CHIP COOKIE

 

What is it about a chocolate chip cookie that makes it such a favorite cookie? I know I love them so much. A good chocolate chip cookie just might be my favorite cookie of all time. I am always searching for the recipe for the perfect one and I may have finally found it.

Different people like different ingredients in their chocolate chip cookie. My friend Martin who also happens to be the godfather for my MO grandkids like what some might consider a plain boring cookie. He doesn't want any added ingredients...no nuts, no oatmeal, no pudding, no peanut butter, nothing extra but the chocolate chips. He's not particular about which chocolate you use which is nice. (I will eat any chocolate chip but my favorite is dark chocolate. I also prefer mini-chocolate chips, but won't turn down one with regular size or even chunk chocolate chips.)

Some people like soft chocolate chip cookies, but I prefer a slightly crunchy cookie. Seems like lately more than likely, the cookies I make will be more soft than crunchy.

As I said above, this just might be my favorite recipe, finally. The cookie is raised as it bakes, but in the two minutes you let them cool on the cookie sheet after taking the pan out of the oven, the cookies will flatten nicely. You just bake them until they start turning brown around the edges.

Something I especially like because I try to reduce our sugar intake, you can substitute 1/4 cup of stevia or Splenda for the 1/4 cup sugar and then also substitute 1/2 cup of brown sugar blend (complete) for the brown sugar and anyone eating the cookie would never guess it. 

The recipe makes almost 2-1/2 dozen which is just the right amount for just two people to keep in the cookie jar. If you wanted more, you could just simply double the recipe. 

Print recipe.

Chocolate Chip Cookies

8       tablespoons (4 ounces) butter, softened

1/4   cup sugar (stevia works fine)

1/2    cup packed brown sugar (brown sugar complete works)

1         large egg

1-1/4 cups sifted flour

1/2     teaspoon salt

1/2     teaspoon baking soda

1         teaspoon dried orange peel

3/4     cup chocolate chips (I prefer mini chips)

1/2     cup chopped walnuts (optional)

Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper. Set aside.

Beat the butter and both sugars in a large mixing bowl until light and creamy. (I used a stand mixer and just  set it to a medium speed and let it cream while I measured out the dry ingredients.)

Sift the flour with the salt and baking soda. Add the dried orange peel. 

Scrape the sides of the bowl and then add the egg. Beat until the mixture is fluffy.

Add the dry ingredients and stir. I just used a spatula and

then add the chocolate chips (and nuts if you are using them).

Using a tablespoon cookie scoop, drop the batter about 2 inches apart on the cookie sheet.

Bake for 10 to 12 minutes, until brown. I baked mine 11 minutes. The cookies will be puffy but should be browning on the edges.

Allow the cookies to cool 2 minutes before removing to a wire rack. Cookies will flatten during this time.

Makes almost 2-1/2 dozens.