Pumpkin Spice Chocolate Kiss Cookies

photo 3Despite this lovely warm weather we’ve been having, I have been deep in fall baking mode. While visiting Chicago last weekend I simply had to do some apple picking; one of the few shortcomings of beautiful Colorado is its lack of apple orchards.  I came home with several humongous honeycrisp apples to make good use of, so of course I had to make one of my Famous Apple Pies.

I also found these delicious Pumpkin Spice Hershey’s Kisses while at the grocery store a few days ago. I was momentarily distracted by the shock that Hershey’s actually made a flavor of chocolate treat that I had yet to try… but within moments I had a great idea for a new autumn recipe.

photo 4These adorable Kiss Cookies are tasty and festive – call them “Wicked Witches Hats” and they are perfect themed treats for a Halloween party. The deep chocolate flavor of the cookies pairs perfectly with the rich and sinful sweetness of the spicey Kisses. They are delicious straight from the oven when the Kiss is slightly melty, but can be stored for up to two weeks in an airtight container. This recipe makes about three dozen cookies and can easily be doubled – or even tripled – for a big event!

Pumpkin Spice Chocolate Kiss Cookies

  • ⅓ cup butter, softened (5 tablespoons + 1 teaspoon)
  • ½ cup brown sugar
  • ¾ cup sugar
  • 1 egg
  • ⅓ cup plain Greek yogurt
  • ⅔ cup dark cocoa powder
  • 1 teaspoon baking soda
  • 1½ cups flour
  • 36 Pumpkin Spice Hershey’s Kisses

photo 1Preheat oven to 350 degrees. In a large bowl, beat butter, white sugar, and brown sugar until fluffy. Add the Greek yogurt and egg and beat until smooth.

In a medium bowl, whisk flour, cocoa powder and baking powder. Stir flour mixture into butter mixture until just incorporated.

Using tablespoonfuls of dough, gently roll cookies into balls. Place 2 inches apart onto a non-stick (dark) baking sheet. If your baking sheet is not non-stick, line to sheet with parchment paper.

photo 2Bake cookies for 8 minutes. Remove from oven and let cool for 1-2 minutes. During this time, unwrap the Hershey’s Kisses. Place one Hershey’s Kiss on top of each cookie, pressing down gently. Do not move the cookies until they are completely cool and the kiss has a chance to set.

Store cooled cookies in an airtight container.

Makes about 3 dozen cookies.

Namas-tasty!

(Bikini-Ready) Peanut Butter Chocolate Chip Cookies

2014-05-26 21.03.32Howdy readers! I have to tell y’all, I am so so sOoOoO excited to share this recipe with you. Now that summer weather is FINALLY here, I’ve really been trying to maintain healthy eating and exercise habits and cutting out fatty foods. Key word here: trying. But let’s face it, the better we eat, the better we feel when it’s time to shed those clothes and bear our bikini bods… and that’s worth giving up the potato chips for, am I right?!

So, this is why I am unbelievably happy to have found this recipe for some seriously delicious cookies that are 100% guilt-free! Believe it or not, this recipe calls for no flour, sugar, oil, or flour. Zero, zilch, NADA. How is this even possible?!

These cookies use ripe bananas, peanut butter, unsweetened applesauce, and oats to create an awesomely moist and soft texture with a flavor that is to die for. Just add some spices to jazz them up and extra goodies like dried coconut and chocolate chips — as few or as many as suites your fancy!

Feel free to hit the beach or the pool and bring a couple of these waist-conscious snacks along with you. Just be prepared for the jealous stares 🙂

(Bikini-Ready) Peanut Butter Chocolate Chip Cookies

  • 2 ripe bananas, mashed
  • 1/3 C. reduced-fat peanut butter
  • 2/3 C. unsweetened applesauce
  • 1 tsp. vanilla (sometimes if I’m feeling a little crazy I substitute dark rum… sounds weird but adds a whole other layer of flavor!)
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • Dash of ground cloves
  • Dash of ground nutmeg
  • 1 1/2 C. quick or old fashioned oats
  • 1/4 C. semisweet chocolate chips
  • If desired, you can also add 1/4 C. of nuts, dried fruit or unsweetened shredded coconut!

2014-05-26 20.25.43Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Mix the peanut butter, applesauce, vanilla, and spices into the bananas.  Add in the oats, nuts, chocolate chips, and coconut; stir until well combined. Batter will seem a little wet, but this is OK!Spoon a rounded 2 tbsp. of the cookie mixture onto the lined baking sheet, leaving an inch or two between each and flatten slightly. Place a few more chocolate chips on top of each cookie, if desired. Bake for 20-30 minutes and allow to cool slightly.

Namas-tasty!

Chewy Oatmeal Chocolate Chip Cookies

2014-02-01 09.17.49WOW, I don’t know about you but I’ve had about as much as snow as I need for a lifetime this winter! If I have to dig out my car from a mountain of snow one more time…. I don’t even want to see the movie Frozen, which everybody (well, mostly those of the age 3-11 demographic, as that’s pretty much the majority of the folks that I hang out with these days) claims is the movie of the decade!

Pretty much the ONLY advantage of cold, snowy, drizzly, wet, slushy weather is that I get to bake to my hearts content. Not only does it warm my kitchen (AKA my entire apartment, since it’s basically just one big room), but, as I like to think, it gives me a little extra insulation 🙂

I decided during the last storm to whip up a batch of chocolate chip cookies. I wanted to make them a little more hearty (and healthy) by adding some oats and, again, substituting the vegetable oil for applesauce (yes, I know, there is still butter in the recipe. Sometimes you just have to indulge!). These turned out super yummy and were a major mood boost/substitute for sunshine; I hope you try them out at home as well!

2014-01-27 17.24.43Chewy Oatmeal Chocolate Chip Cookies

  • 2 eggs
  • 1/2 cup butter, melted
  • 1/2 cup applesauce
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 cups oats (I typically use quick cook oats but only had old fashioned on hand this time; you can use either. With old fashioned the cookies still turned out fine, they just have a slightly crunchier consistency)
  • 6 ounces (half a bag) semi-sweet chocolate chips

Preheat the oven to 350 degrees and lightly grease cookie sheets.

2014-01-27 17.18.33Melt butter in the microwave and cool slightly to avoid cooking the eggs. Add the applesauce, sugar, brown sugar and eggs and mix well. In a separate bowl, combine flour, baking powder and salt. Fold the flour mixture into the wet ingredients. Add the oats and chocolate chips and mix until just combined.

Drop onto cookie sheets in heaping teaspoon size dollops, about 1 1/2 inches apart.

2014-01-27 17.54.25Bake on the top oven rack until the edges just start to turn brown and the center is barely set–about 12 minutes or so. Time will vary slightly by oven.

Keep an eye on them, and rotate the pan halfway through if they look like they are browning unevenly.

Namas-tasty!

Holiday Gingerdoodles

2013-12-04 10.26.06One of the most enjoyable parts of the holidays for me is gift-giving. I like to think of myself as a little elf distributing packages of holiday cheer 😉 Just kidding. But I really do love spreading joy and love this time of year.

Since baking is my happy place (and also more personal – and less expensive – than more other gifts), I usually like to make festive treats, wrap them up in sweet little packages, and deliver them to friends and family in the area. (I had planned on sending these out to loved ones in other states, as well, until I got to the post office and realized how much it was going to cost to ship all the packages… YIKES! It’s the thought that counts, right?!)

2013-11-26 23.12.42These were my Thanksgiving  gifts this year. Last week I baked up some goodies, downloaded these cute (and free!) printable gift tags from She Wears Many Hats, and dug out my rolls of raffia (perfect for a harvest theme), to assemble little gift bags.

I got some really great feedback on these “gingerdoodles.” I admit, I even tried a few myself. They are pretty awesome! Definitely more festive and flavorful than your typical boring snickerdoodle cookie, these soft, gooey treats are filled with that wholesome molasses flavor. Try making the for a holiday crowd, or just for yourself!

Holiday Gingerdoodles

Adapted from Lauren’s Latest

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 3/4 teaspoon vanilla extract
  • 1/4 cup molasses
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 cup granulated sugar, for rolling

Preheat oven to 350 degrees. Cream butter and sugars together until light and fluffy. Stir in egg, vanilla and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined.

2013-11-25 10.59.08Roll a heaping tablespoon of dough into a ball and coat in granulated sugar. Place on a parchment paper lined cookie sheet. Bake 7-9 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to cooling rack.

Serve warm or at room temperature. Store in an airtight container until ready to serve.

Namas-tasty!

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!