Quick Pumpkin Chocolate Chip Cookies

I’ve been wanting to try this recipe for a while but I didn’t have a cake mix around and I kept forgetting to pick one up. So I searched around and found a spice cake mix recipe, so you can make your own mix or used a purchased one. This is a great recipe because it has NO FAT(except the chocolate chips)! Gotta love that!

Quick Pumpkin Chocolate Chip nCookies

1 spice cake mix*

1 15 oz can pumpkin puree

1 1/2 cup chocolate chips

Mix all together in a bowl with a mixer or wooden spoon. Drop onto cookie sheets with a cookie scoop and bake at 350 degrees for 12~15 minutes. Remove to cookie racks to cool.

*To Make Your Own Spice Cake Mix

2 1/3 cup flour

1/3 cup powdered milk

3 teaspoons baking powder

3/4 teaspoon salt

1 1/2 cup sugar

1/4 teaspoon cloves

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Whisk all the ingredients in a bowl until thoroughly mixed. If you want to make this into a cake add~

2 eggs

1 cup water

1 teaspoon vanilla

1/2 cup plus 1 tablespoon shortening or oil

Pumpkin Snickerdoodles

 

I opened a can of pumpkin the other day and I saw it in my fridge today, so I thought I better use it up! I was thinking about Snickerdoodles and wondering how they would be with pumpkin in them. I was right, a good combination! So let me know what you think!

 Pumpkin Snickerdoodles

2 sticks butter (1 cup), at room temperature
1 1/2 cups granulated sugar
3/4 cup pure pumpkin puree
1 large egg
2 tsp pure vanilla extract
3 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon

Rolling sugar
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp allspice

In a large bowl, cream butter with an electric mixer until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.

In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time until incorporated.

Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.

When ready to bake, heat oven to 350. Mix rolling sugar in a small bowl.

Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tbsp.) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets.  Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.

Bake at 350 for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.

Clinton St. Baking Company~Book Review

 

             

Clinton St. Baking Company Cookbook is a beautifully composed cookbook. This cookbook is comfort food at it’s best. The many full color photos are enticing, and will have you drooling.  A sampling of the recipes inside~

Biscuits

Muffins & Scones

Eggs, Eggs, Eggs,

Pancakes

Soups

The Sandwich King & Queen

Fried Chicken

Sides

Condiments

Dessert

Drinks

Each turn of the page brought another mmmmmmm.

 

 

 

Pumpkin Cheesecake

This cheesecake has such a nice silky texture!

Graham Cracker Crust

2 cups graham cracker crumbs

1/4 cup sugar

8 tablespoons butter, melted

1/2 teaspoon vanilla

Cheesecake

3 8oz packages cream cheese, room temperature

1 cup sour cream, room temperature

1 cup sugar

1 tablespoon vanilla

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

Pinch of ginger

Pinch of cloves

1 cup pumpkin puree

2 tablespoons heavy cream

3 eggs

Heat oven to 350 degrees. In a bowl mix the crust ingredients. Pat into a 10 inch springform pan. Bake for 15 minutes.

Mix the cream cheese , vanilla, sour cream, cream and eggs until smooth and creamy. Beat in the pumpkin and spices. Pour over crust and Bake for 1 hour. Open oven door for 10 minutes, then remove cheesecake. Let cool completely in the refrigerator before serving.

This cheesecake was really good. I did make a little change though, I like to bake my cheesecakes at 300 degrees for 1 hour.

I can’t wait to try more recipes!

I really enjoyed Clinton St. Baking Company Cookbook from cover to cover. It truly is a collection of great American cooking. A wonderful representation of flavors.

You can purchase Clinton St. Baking Company Cookbook at  Amazon or check with your local bookseller. Books make great gifts!

~I received a product sample in order to write my review. I received no monetary compensation. All opinions expressed are mine.

White Chocolate Pumpkin Blondies

I found this recipe over at Kara's Kitchen Creations and I had to try them! I still have a stash of baking things left from Christmas that needed to be used up. My family loved these and ate them all up the day I made them. They're kind of a cross between pumpkin bread and a snickerdoodle.

White Chocolate Pumpkin Blondies

1 cup butter, very soft
1 1/2 cups brown sugar
1 egg
2 teaspoon vanilla
1 cup pumpkin
2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon ground cloves
dash of nutmeg
2 cups white chips, divided
1/2 cup chopped nuts (optional)
Cinnamon sugar mixture for topping

Cream butter and sugar for 2-3 minutes. Add egg, vanilla, and pumpkin. Mix well. Whisk dry ingredients and stir in. Add 1 1/2 cups of the chips and the nuts. Spread into a greased 9x13" pan. Sprinkle with cinnamon and sugar. Bake at 325° for about 35-40 minutes or till toothpick comes clean. Melt remaining 1/2 cup white chips and drizzle over the bars. (I added about 1/2 teaspoon oil to mine so the drizzle would set up a little softer.)

Notes:
-You could also use butterscotch chips or cinnamon chips in the bars and I think it would be yummy!

Low Fat Pumpkin Muffins

 

 With fall in the air I was thinking pumpkin. Don’t you just love pumpkin? We do! I came up with this great low fat pumpkin muffin and the kids just loved them. Next time I’m going to add chocolate chips! 

Low Fat Pumpkin Muffins

1 cup all-purpose flour

1/2 cup whole wheat flour

1/4 cup flax meal, ground

1/4 cup oats

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon  cloves

1/4 teaspoon nutmeg

1 teaspoon Chai Seasoning, if you don’t have it leave it out

1/2 cup brown sugar

1 cup pumpkin puree

1/2 cup nonfat plain yogurt

3 eggs

3 tablespoons molasses

3 tablespoons unsweetened applesauce

1 tablespoon olive oil

1 teaspoon vanilla 

Heat oven to 400 degrees. Spray a 12 cup muffin tin with Pam.

In a bowl whisk together the 2 flours, flax seed meal, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until the ingredients are thoroughly combined.

In another large bowl, beat together the brown sugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and until well-blended. Stir in the flour mixture just to combine, and gently mix in the raisins and walnuts.

Divide the mixture into the prepared muffin tins and bake  until the tops spring back when touched and a toothpick inserted into the center comes out clean, 15 to 20 minutes.

Pumpkin Pie Snickerdoodle Bars

3I found this recipe over at Megan's Cookin a while back and I knew I had to try it. This is so perfect for fall! It makes you start thinking about all the yummy things we'll be eating soon!


Pumpkin Pie Snickerdoodle Bars

Snickerdoodle Layer
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups brown sugar
1 cup butter, room temperature
2 eggs
1 teaspoon vanilla

Pumpkin Pie Layer
1 cup flour
1 cup sugar
1/2 cup butter, room temperature
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice
2 eggs
1 1/2 cup canned pumpkin

Topping
2 tablespoons sugar
2 teaspoons cinnamon

Drizzle
1 oz white chocolate chips
1/4 teaspoon pumpkin pie spice

Heat the oven to 350 degrees. Spray a 9x13 inch pan with Pam.


Snickerdoodle Layer
In a bowl whisk the dry ingredients for the cookie part. Cream the butter and the brown sugar for 3-4 minutes. Beat in the eggs and vanilla. Mix in the dry ingredients. Pour into prepared pan and smooth.

For the Pumpkin Layer

In a bowl whisk the dry ingredients.

Pumpkin Layer
In the same mixer bowl beat the butter and sugar for 2 minutes. Beat in the vanilla and eggs. Mix in the pumpkin and the dry ingredients. Pour over the cookie layer and smooth.

Topping
Mix the sugar and cinnamon in a small bowl and spoon evenly over the top. Bake for 33-40 minutes or until a toothpick inserted into the center of the pan comes out clean. Cool completely (about 1 hour). They will deflate a little bit but be pie like on the top layer. The bars that are closer to the edges of the pan will be more firm.

After the bars are completely cool place the white chocolate in a small bowl and melt in the microwave in 10 second intervals. I added about 2 teaspoons of shortening at this point to thin it down enough to drizzle. Add the pumpkin pie spice and stir well.

Drizzle
Drizzle over pumpkin mixture. Slice into bars. Store in a covered container.

Pumpkin Chocolate Chip Bundt Cake

One of my friends gave me this recipe and she said it was really good, so I had to try it. The kids loved it! Now to find another recipe to use up the rest of the can of pumpkin!

Pumpkin Chocolate Chip Cake

2 sticks butter, softened
1 1/4 cups sugar
3 eggs
1 1/2 teaspoons vanilla
3/4 cup buttermilk, I soured some skim milk with 1 tablespoon vinegar
1 1/4 cups canned pumpkin
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon soda
1 1/2 teaspoons cinnamon
3/4 teaspoon allspice
pinch of freshly grated nutmeg
1/2 teaspoon salt
1 1/2 cups chocolate chips

Heat oven to 350. Spray a 10 inch bundt pan with Pam.

Beat the sugar and butter for 3 minutes. Add the eggs and vanilla and beat well.

Whisk the dry ingredients in a bowl until thoroughly combined. In another bowl whisk the buttermilk and pumpkin. Add the flour mixture and the pumpkin mixture alternately into the creamed mixture, ending with the flour mixture. Mix in the chocolate chips. Pour into prepared pan, smoothing the top and tapping the pan on the counter to remove air bubbles. Bake for 45-50 minutes or until a toothpick inserted comes out clean.

There's a giveaway over at The Veater Family Adventures, go sign up!

Pumpkin Muffins and Don't Forget My Giveaway!

I've been wanting to make some pumpkin muffins for a while, and so I came up with this recipe. The kids loved them and they make up pretty fast. Don't forget to sign up for my giveaway! You can find it here.

Pumpkin Muffins

1 1/2 cups pumpkin
2 eggs
1/4 cup oil
1/4 cup honey
1/2 cup brown sugar
1 1/4 cup flour
1/2 cup whole wheat flour
1/2 teaspoon baking
1/2 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon cinnamon
1 cup chocolate chips

Heat oven to 400 degrees. Spray a 12 cup muffin tin with Pam and a large custard cup.

Pumpkin Pancakes

I bought a new purse this last weekend, and I thought I'd show it off to you! I just love this purse. I'm not sure if it's the black and white print or the bright orange that I like best! It's my new favorite purse though!

I'm just loving all the pumpkin recipes I keep finding. I don't know if I'll have time to try them all. Sorry I got this batch of pumpkin pancakes a little dark, but the kids said they tasted yummy! They slathered them with butter and lots of maple syrup and went to school with nice full tummy's!

Don't forget to enter my giveaway, you can find it here.

Pumpkin Pancakes

1 1/2 cups flour
3 tablespoons brown sugar
1 1/2 teaspoons baking powder
3/4 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 1/2 teaspoons soda
1 cup milk
1 cup pumpkin
2 eggs, beaten
1/2 teaspoon vanilla
3 tablespoons oil

Heat a griddle.

In a large bowl, whisk the dry ingredients. Add the pumpkin, eggs, vanilla and milk and mix well.

Ladle onto grill that has been sprayed with Pam, and cook on bogh sides until golden.

Pumpkin Oatmeal Chocolate Chip Cookies and a Contest

It's snowing outside this morning! Big fat wet flakes. I'm not sure if they'll stick, it's been raining all night. I'm not ready for winter yet, I want more fall!

My family loves these cookies! They have such a nice pumpkin spice flavor and the chocolate chips, yum! I like them because they're a little different than the usual ones because they have some oatmeal in them. They make a big batch, so there are plenty to share.

Pumpkin Oatmeal Chocolate Chip Cookies

4 cups of flour
2 cups of oatmeal
2 teaspoons soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup shortening
1/2 cup butter
2 cups brown sugar
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups pumpkin puree
2 cups chocolate chips

Heat oven to 350 degrees.

In a bowl, whisk the dry ingredients.

In a mixer beat the butter and sugars for 3-4 minutes. Add egg and vanilla and beat well. Mix in the pumpkin, then add the dry ingredients. Mix in the chocolate chips.

Drop by cookie scoop onto cookie sheets. Bake for 12-13 minutes.

There's a great giveaway over at It's The Little Things, it's for vinyl wall art!

Sour Cream Pumpkin Coffee Cake

My daughter told me that back in New Hampshire she's seen a lot of little pumpkins lined up above the doors on the lintel. The kids and I love little pumpkins, so we went out to the fruit stand and found just the right size to fit up there!

Sometimes we get kids smashing pumpkins in the neighborhood, they'll never reach these!


I found this recipe over at Megan's Cookin. I'm telling you, she has the best recipes! My family loved this cake, I made it for breakfast on Sunday morning and they gobbled it up! Give it a try!


Sour Cream Pumpkin Coffee Cake

1/2 cup butter
3/4 cup sugar
1 teaspoon vanilla
3 eggs
2 cups flour
1 teaspoon soda
1 teaspoon baking powder
1 cup sour cream, I used yogurt
1 3/4 cup pumpkin
1 egg slightly beaten
1/3 cup sugar
1 teaspoon pumpkin pie spice

Streusel Topping

1 cup brown sugar
1/3 cup butter, cut into small pieces
2 teaspoon cinnamon
1 cup chopped nuts, I left them out

Cream butter, 3/4 cup sugar and vanilla for 3 minutes. Add the 3 eggs beating well. In a bowl whisk the flour, baking powder and soda add to the creamed mixture alternately with the sour cream. Spoon half of this batter into a greased 9x13 inch pan.

Make the streusel topping. In a small bowl cut the butter into the sugar and cinnamon. Add the nuts. Sprinkle half of this mixture over the first layer.

Combine the pumpkin, beaten egg, 1/3 cup sugar and pumpkin pie spice, mix well. Pour over the streuel. Cover with the rest of the cake batter, then the rest of the streusel.

Bake at 325 for 50 to 60 minutes or until a wooden pick comes out clean.

Pumpkin Scones With Maple Glaze And A Contest!

I decided to make some pumpkin scones for breakfast because I still have some pumpkin left. This recipe is great, because it doesn't use very much pumpkin. I added some whole wheat flour to make it a little healthier. They turned out really yummy!



Pumpkin Scones With Maple Glaze

1 1/2 cups flour
1/2 cup whole wheat flour
3 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
6 tablespoons cold butter, cut into small pieces
1/4 cup buttermilk, or milk soured with vinegar
1/2 cup pumpkin
1 egg

In a large bowl, whisk all the dry ingredients. Add the egg, buttermilk and pumpkin and mix well. Turn onto a floured board and knead 8 times. Roll in a ball and flatten to about 1 inch. I just patted it out with my hands. Cut into 8 wedges. Place on cookie sheet and bake 15-20 minutes, until golden brown. Remove from oven and glaze.

Maple Glaze

1 1/2 cups powdered sugar
4 tablespoons butter, melted
1/4 teaspoon maple flavoring
3-5 tablespoons milk

Combine with a mixer until smooth. Spoon over hot scones.

Enter to win an iTouch from Living Locurto!

Check out the giveway at It's The Little Things That Make A House A Home!

Sloan's New Skirt and Pumpkin French Toast

A while back on the Marie-Madeline Studio blog she had a tutorial on turning a mans shirt into a feminine top. I went out shopping not long after that to our local second hand store (D.I.) and found a peachy pink mans shirt and a cute piece of leaf print fabric with the same peachy pink color. There is about 2 yards of fabric, and it was $2, the shirt was $2 and I paid a dollar for the package of pin backs for the fabric pin, and I already had a berret for the flower barret, so the whole outfit cost about $2.10! If you haven't been to Marie-Madeline Studio blog you've been missing out! She shares wonderful ideas and even some recipes. They have an Etsy store with wonderful fabrics too! I still haven't decided what to do with the fabric I bought from their store.


This is the easiest skirt pattern I have ever sewn! I can cut it out and sew it in less than 30 minutes! It's one pattern piece, you cut it on the fold, and you cut two of them. Sew the side seams together, make a casing on the top, thread the elastic through, and hem it! It a New Look pattern #6856.


This is the pin and the barret. The pin is on the left. I just cut out two simple flower shapes, 2 of each fabric. Then I pinched them in the back and sewed the pinch pleat in, then I sewed the button on. For the berret, I was out of fabric, so I just cut some little strips of fabric. The buttons came from my button jar.


I found this jar at D.I. a while back and couldn't pass it up. It says Butter Pretzels on the jar, but I thought it would be perfect for my button collection!



Here are the back of the pin and barret.



I was in a hurry this morning to fix breakfast for the kids because Chauncey had piano lessons before school. I opened the fridge and saw some leftover pumpkin, so I grabbed some eggs and milk and came up with Pumpkin French Toast! It was a big hit!

Pumpkin French Toast

1 cup milk
1/4 cup canned pumpkin
1/2 cup pancake mix
1/4 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1 egg
5 slices whole wheat bread

In a wide bowl, beat the egg and the milk. Add the pumpkin and mix well. Mix in the pancake mix.

Heat a griddle and spray with Pam. Dip the bread into the pumpkin mixture and coat both sides. Fry on griddle until golden brown, flip and fry the other side until golden.

Serve with butter and syrup.