Archive for October, 2011

PostHeaderIcon Pumpkin Snickerdoodles

I have missed baking these past few months and I was very excited to get back in the kitchen this past weekend. With that said, I wanted to ease myself back into baking with a simple recipe and these pumpkin snickerdoodles did just that. It was perfect since I made the dough during Audrey’s morning nap, played and went for a walk with her while the dough chilled, then baked the cookies during her afternoon nap. It couldn’t have worked out better.

I absolutely love snickerdoodles and these did not disappoint. In my opinion, the amount of pumpkin in them is just perfect. There’s just enough pumpkin in them to make it noticeable but not too much that it overpowers the wonderful cinnamon flavor. If you’re a pumpkin lover like I am, try these pumpkin cupcakes and pumpkin cream cheese muffins after these snickerdoodles, of course.

Pumpkin Snickerdoodles

For the cookies:
3¾ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

For the coating:
½ cup granulated sugar
1 teaspoon ground cinnamon

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and cinnamon for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the cinnamon-sugar mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the cinnamon-sugar mixture, and use the bottom to flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 11-13 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.

Source: Annie’s Eats, originally from dlyn


PostHeaderIcon Crockpot White Bean Chicken Chili

Fall is by far my favorite season. Cool weather, comfy sweatshirts, pumpkin desserts, comfort food – what’s not to love? Since fall has arrived I decided to make some chili in my crock pot. This recipe could not have been easier……and tastier. It’s a simple four ingredient recipe that takes minutes to throw together. I have had this recipe saved for months and was thrilled to discover it was just as delicious as I had imagined. I garnished it with fresh tomatoes, avocados, and sour cream. Get creative and garnish it with whatever you’re craving. I made 1/2 the recipe and it made about four servings, it also made excellent leftovers. I will definitely be making this many more times this fall and winter. Fall, I’m glad you’re finally here.

White Bean Chicken Chili


4 cans white beans, drained and rinsed (I used cannellini white kidney beans)
3 boneless, skinless chicken breasts, trimmed of fat
8 ounces Pepper jack cheese
2 cups salsa


Combine the beans, cheese, and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low for 6-8 hours. Remove chicken breasts, shred with a fork, and return to crockpot. Stir to combine, and serve with desired garnishes.

Source: Pink Parsley


PostHeaderIcon Chocolate Chip Bars

I have a little confession to make. One that I’m not super proud of. While I was pregnant I only blogged at a certain time since that is when my creative juices flowed. I wish I could say it was always in the afternoon while sipping tea and eating scones. Sadly, it was not like that at all. My creative juices flowed at an odd time…..around 2 am. I’m not kidding. I always went to bed super early (like I do now) and it was around the third trimester that I always woke up at the exact same time, around 2 am, and CRAVED a huge glass of milk and something sweet. While eating I would jump on my computer and blog (How did I only gain 35 lbs while pregnant??). I wish I was joking but that was the only time when I had the energy and creativeness to blog. Now I have neither of them but I try my best to blog. Anyway, I do have a point to this – I wish I had this recipe back then. I know my pregnant self would have absolutely loved these bars at 2 am. However, I’m very glad I didn’t have this recipe because I would have a lot more weight to lose right now. :)

This recipe was passed on to me by my mother-in-law, who received it from her mother. I love making recipes passed on by family since you know that they’ll always turn out delicious. I was a little hesitant on making this recipe since it contains shortening (ewe!) but I got over my fear and used it. I’m sure it would be just as good with butter but it was darn good with shortening. This recipe is very simple – you just mix the first list of ingredients together and press it into a 9 x 13 pan for the crust. Then you top it with beaten egg whites, brown sugar, and chocolate chips. Yup, it does taste as good as it sounds!


Chocolate Chip Bars

For the cookie base:
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar
2 egg yolks (save the egg whites)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons vanilla extract
1 Tablespoon water

For the topping:
3 egg whites
1 cup brown sugar
6 oz. chocolate chips

Preheat oven to 350°F. Spray a 9×13 pan with cooking spray. Set aside.

For the cookie base – Mix ingredients in order given until well-combined. Evenly press the mixture into the 9×13 pan.

For the topping – Beat the egg whites together until peaks form. Gradually mix in the brown sugar and chocolate chips to the egg whites. Spread over the cookie base and sprinkle with chopped nuts, if desired.

Bake at 350°F for 25 – 30 minutes.


Source: Grandma Jane :)