RE-BLOGGED STORIES FROM OTHERS

Cooking With Honey – Honey Pumpkin Chocolate Chip Cookies

Romancing the Bee

pumpkin chocolate chip cookies

How about some homemade treats for your little Goblin visitors?  These are tasty AND healthy!

Yield:  60 cookies

Ingredients:

1 cup (2 sticks) unsalted butter, softened

2 cups honey

2 large eggs

1 teaspoon vanilla extract

1 cup canned pumpkin puree

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 cups (12-ounce bag) milk chocolate chips, not semisweet

Nonstick cooking spray or parchment paper

Directions:

Heat the oven to 325 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in honey, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour…

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RE-BLOGGED STORIES FROM OTHERS

pumpkin snickerdoodle bread.

YUM

make great

pumpksnickerdoodle

Fall is officially here! Let the pumpkin party begin!

Recipe adapted from here

Makes two loaves

Ingredients:
2 cups all purpose flour
1 3/4 cups white whole wheat flour
1 cup brown sugar
1 cup white sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tbs cinnamon
15 oz fresh pumpkin puree
1/2 cup vegetable oil
1/2 cup apple sauce
1/3 cup maple syrup
1/3 cup almond milk
FOR THE TOPPING:
1/2 cup flour
1/2 cup granulated sugar
1/2 tsp salt
2 tbs cinnamon
2 tbs vegetable oil

Directions:

Pre heat oven to 350.
Grease and flour 2 loaf pans.

In a large bowl mix flour, brown sugar, sugar, baking soda, baking powder, salt, cinnamon. In a separate bowl mix pumpkin, oil, maple syrup, and almond milk  together. Combine the bowls together.

Pour into prepared pans.

In a small bowl using a fork mix all of…

View original post 42 more words

RE-BLOGGED STORIES FROM OTHERS

Simple & Delicious Pumpkin Pie

Gazing In

A theme with my pies this year for the holidays is think simple. Don’t over think the classics. Stick with organic ingredients and enjoy my time with the family rather than sweating if a new recipe will turn out…..next year I’ll get back to being adventurous  when the baby is older.

Simple & Delicious Pumpkin Pie

Ingredients:

  • 15 ounce can Organic Pumpkin
  • 14 ounce can or bottle organic sweetened condensed milk (Trader Joe’s)
  • 2 large organic eggs, room temperature
  • 1 Tbsp pumpkin pie spice blend
  • 9″ unbaked frozen organic pie crust, thawed

Directions:

Preheat the oven to 425°.

Whisk the pumpkin, milk, eggs and spice together in a large mixing bowl until smooth. Place the pie pan on a baking sheet, pour the filling into the crust. Bake for 15 minutes. Lower the oven to 350° and bake for 40 minutes.

Take out and let cool on a rack fully, refrigerate…

View original post 9 more words

My Posts

Warm Pumpkin Bread Pudding with Caramel Sauce

The Nutrition Doctor is In the Kitchen

I know, I know. Those of you who bake are focused on Christmas cookies and whatnot. I get it, having already made a batch of dark chocolate biscotti myself for a cookie swap. Regardless, winter squash still abounds here in New England and Cucurbitaceae remain a regular dinner component. (And not just for me, either: check out the fabulous meals my students made this week.) So I don’t care if it’s December or not: pumpkin bread pudding is a to-die-for dessert that is truly divine, and I simply must tell you more about it.

Oh, and I couldn’t decide on the right plating, so I’m also including two other options for your viewing pleasure, as it’s really a matter of style. Here’s the second.

This glorious recipe is from Bon Appétit via Epicurious. I already used the phrase “to-die-for”—what else is there to say? Well, let’s just put it this…

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