Pumpkin Chocolate Chip Cookies

2013-10-21 22.21.04HELLO readers! Oh, how I’ve missed you so. I sincerely apologize for my brief absence; this week was the last of the current term in my Master’s program, and, needless to say, I spent the majority of it frantically finishing up final projects, presentations and classroom observations. Of course, I did what I do best to manage the stress: cooked through the crazy! There was, however, not a single spare moment to write to y’all about my triumphs in the kitchen.

BUT, that’s all changed now. I’ve got a nice long break from classes ahead of me, so I’m back and ready to share with you some truly awesome recipes! I mean really, I have outdone myself. But, first, I want to share the health(ier) baking recipe I promised a while back. There are the moistest and cakiest cookies I have produced in quite some time, AND I made them without butter and using homemade applesauce instead of oil! Needless to say, they were a huge hit. And so, ladies and gentlemen, I present:

Pumpkin Chocolate Chip Cookies

  • 1 cup canned pumpkin
  • 1 egg
  • 1/2 cup homemade applesauce
  • 1 cup white sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp milk
  • 1 TB vanilla
  • 1 11oz bag chocolate chips

2013-10-21 22.09.27Preheat oven to 350 degrees. Combine pumpkin, sugar, applesauce, and egg in a large bowl. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir for about one minute. Add vanilla and chocolate chips and stir until combined.

2013-10-21 22.09.41Prepare a baking sheet by spraying with cooking spray. Drop cookies on by the spoonful. Bake for 10-12 minutes.

Namas-tasty!

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Indulgent Buttermilk Brownies

DSC02036In case you couldn’t tell, I’ve been cooking with buttermilk a lot lately. This is simply because I was forced to buy an entire 1/2 gallon of buttermilk a couple weeks ago for a recipe that needed about 1/2 cup. Of course, I didn’t want to just throw away all that buttermilk; instead, I have been indulging. With the stress of starting a new semester and getting situated with a new job and observations in an elementary school classroom, , I’m not really complaining. This time, my fix was, of course, chocolate and some deliciously moist Buttermilk Brownies. These are more cake-like and less chocolate-y than the traditional fudgy brownies, but the sauce on top makes them to-die-for. Thank goodness I still had some of my Homemade French Vanilla Ice Cream on hand to go with them!

Buttermilk Brownies

adapted from Cookin Up North

1 c. butter
1 c. water
3 tbsp. cocoa
1 tsp. vanilla
2 eggs
1/2 c.buttermilk
2 c. flour
2 c. sugar
1/2 tsp. salt
1 tsp. soda
DSC02034Mix the dry ingredients together. Bring the butter, water and cocoa to a boil. Add to dry ingredients, add the buttermilk, vanilla and eggs. Mix well and pour into a greased jelly roll pan. Bake at 350 for 20-25 minutes.
Frosting:
1/2 c. butter
1/4 c. cocoa
1/3 c. butter milk
2 1/2 c. powdered sugar
1 tsp. vanilla
1/4 cup semi-sweet chocolate chips
Bring the butter, cocoa, and buttermilk to a boil. Remove from heat. Stir in the vanilla and powdered sugar. Pour onto bars. Sprinkle with extra semi-sweet chocolate chips, if desired.