pumpkin cookies!

halloween's my middle name. no, really. my last name may or may not be cookie. i ask you, what better treat is there to savor on all hallow's eve then a ridiculousy soft, perfectly spiced pumpkin cookie dotted with gooey dark chocolate? can you really think of something better? i thought not. eat them warm, or cold (i've even ate them semi-frozen... side note, these freeze really well). i especially enjoy them for breakfast, but that's just me, i mean i told you my name was cookie. also these are even kinda good for you. promise! no tricks here, just treats ;)

auditory pairing: karen elson- the ghost who walks

Pumpkin Cookies (adapted from Spork or Foon)

2 c. all purpose or whole wheat flour
1.5 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 eggs
3/4 - 1 c. sugar
1/2 c. canola oil (i like to use bertolli extra light olive oil)
1 c. canned organic pumpkin
1 tsp. vanilla extract
1/2 c. ghiradelli 60% cacao chocolate baking chips* (or your fave kind)
1/2 c. raisins (optional)

* you could also do a full cup of chocolate, or of raisins, or leave them out totally. i like to mix, or make half the batch with chocolate and half with raisin)

- Preheat oven to 325F. Prepare parchment covered baking sheet.

- Stir flour, baking powder, salt, and spices together in medium bowl.

- In separate large bowl, beat eggs and sugar on medium speed until smooth and light colored, about one minute. Mix in oil, pumpkin, and vanilla at low speed and blend well. Be sure to scrape bottom/sides of bowl to ensure spices are well mixed.

- Add in flour mixture a bit at a time, until evenly incorporated. Mix in chocolate chips/raisins by hand.

- Scoop up 1/4 c. size amounts of dough and place about 2.5 inches apart on parchment lined baking sheet (these cookies cook up big, and they will spread).

- Bake about 16 minutes, or until tops of cookies feel firm and center is dry when tested. Allow to cool on sheet (or transfer paper to counter) 5 minutes, then remove with spatula to cool on rack.

- Cookies will keep covered at room temp up to 4 days. They also freeze well in an airtight freezer bag- allow to thaw, or nuke them for a few seconds, and they come back to life!

Enjoy! and Happy Halloween :)


broccoli cheddar soup and puff pastry pies!

do you see how much i love you? i'm giving you TWO recipes in one! you can either stop at the broccoli soup part, or use said soup to make the most delicious puff pastry pot pies (p^4) p-ever! that's right, i said puck you, miss.


auditory pairing: cee-lo green - puck you

broccoli cheddar soup (scroll down for p^4)
yields 10 servings

-1/4 c butter
-1 onion, diced medium
-2 tsp garlic, fresh chopped
-1/2 tsp fresh ground pepper
-1 lb fresh broccoli florets
-4 c chicken/veggie bouillon
-1/2 c all purpose flour
-1.5 c fat free half and half
-8 oz shredded sharp cheddar
-salt, to taste

1. melt the butter over medium heat. add onion, cook until softened (few minutes). 

2. add garlic and pepper, cook 1 min

3. stir in broccoli, stir in bouillon, bring to a boil, then simmer 10-15min until broccoli is tender

4. whisk flour into half and half until dissolved (i first whisk all the flour into 1/4 cup half and half until a paste is formed as shown in the picture above, then add the rest of the half and half). stir into soup stirring frequently until thickened.

5. reduce heat to low, stir in cheese until melted. fix seasonings. CONSUME!

puff pastry pot pies
yields as many as youd like to make. 
one puff pastry pack will yield 9 pot pies.

-puff pastry pack

6. prehear oven to 400F. roll out puff pastry sheet. slice into 9 equal portions.

7. roll out second sheet and do the same.

8. grease as many ramekins as you wish (in this case, 9 [in my picture i only made 3 so i used 2/3 of one sheet to have 6 squares]).

9. fit one square rolled puff pastry into each ramekin. fill with soup. and top with second square of puff pastry.

10. bake 20-25mins until puff pastry is GASP...puffed, and golden.