Erika’s Pumpkin Chocolate Chip Cookies

Erika is one of my best friends from college who made this cookie every fall and I can’t get enough of them! This is the perfect ending to your Thanksgiving feast. Move over Pumpkin Pie, here comes the Pumpkin cookie!

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3/4 Cup of Shortening

1 1/2 tsp. Vanilla

2 Eggs

1 Small Can of Pumpkin Puree

2 1/4 Cups of Sugar

3 3/4 Cups of Flour

1 1/2 tsp. Baking Powder

1 1/2 tsp. Baking Soda

1/4 tsp. Salt

1 1/2 tsp. Pumpkin Pie Spice

1/2 – 16oz Bag of  Semi-Sweet Chocolate Chips

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Preheat oven to 350 degrees.

In a standing mixer add shortening, vanilla and eggs. Mix together until becomes “fluffy” about 3-4 min.

Add pumpkin puree and mix again for 2 min.

In a separate bowl add sugar, flour, baking powder, baking soda, salt and pumpkin pie spice. Mix the dry ingredients together.

Slowly add the dry ingredients to the wet ingredients while the mixture is mixing. Once it has all combined add the chocolate chips.

Scoop the dough into 1/2 inch balls and place onto a cookie sheet.

Bake for 14-17 min. You know that the cookies are done when they are firm to the touch.

Enjoy!

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TIPS:

At the beginning when it says mix until “fluffy” you are looking for a mixture with bubbles forming on the sides of the bowl. Sort of the same concept when you fluff eggs for scrambled eggs.

The original recipe called for the entire bag of chocolate chips. I did this the first time and found that the cookie was too chocolate heavy and couldn’t taste the pumpkin. So the second time I used only half the bag and it was the perfect contrast of chocolate to pumpkin flavor.

When it comes to size, you can make it small or large it doesn’t matter. However cooking times will be different. You really need to make sure your cookie is firm to the touch before pulling them out. This makes sure that the cookie is done and not raw on the top. I used my medium ice cream scoop for my cookies and cooked them for 17 min.

Thank You Erika and Ellis Family!

Pumpkin Waffles

Thanksgiving is 1 week away!! What better way to start out your holiday fest by serving a classic waffle with the season’s favorite flavor, Pumpkin!

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1 3/4 Cup Flour

2 TBSP Sugar

1 tsp. Baking powder

1/2 tsp. Baking Soda

1/4 tsp. Salt

1 tsp. Pumpkin Pie Spice

2 Eggs

1 1/2 Cups Milk

1/4 Cup Vegetable oil

1 tsp. Vanilla

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Plug in Waffle Iron and set to 4 on the heat index.

Take a large bowl and add flour, sugar, baking powder, baking soda, salt and pumpkin pie spice. Sir together and create a well in the middle of the bowl.

Now take another bowl and add eggs, milk, vegetable oil and vanilla. Mix together until all is combined.

Add the wet ingredients to the center well in the dry ingredients bowl and mix everything together. This will take about 2 min.

Set mixture aside for 5 min.

Use a 1/2 measuring cup and scoop out your waffle batter into the middle of your waffle iron and close the top. Usually your waffle iron will give a “green” light or “beep” when it is done.

Serve one at a time or set your oven on 300 degrees and take a cookie sheet with a cooling rack on top and place the completed waffles on top of the rack. This will keep waffles hot when you want to serve family style at the table.

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TIPS:

I like to use vegetable oil since it is the cheapest option at the store, but you can also use canola if you have that on hand.

With this recipe I used whole milk, but again just use what you have in your fridge.

I said to mix the wet and dry ingredients together for about 2 min. You are looking for all the dry to be incorporated and it is ok to have a few lumps.

I set the completed waffle batter aside to let the baking powder and baking soda activate to make fluffy waffles!

If you find you like your waffles more crisp, set your waffle iron to 5 or a higher setting. This is your preference.

If you find that 1/2 cup of batter isn’t enough.. just add a bit more to find the perfect measurement to make your ideal waffle.

 

Banana Bread Muffins

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2 Cups Flour

1 tsp. Baking Soda

1/4 tsp. Salt

1/2 Cup Butter (softened)

3/4 Cup Brown Sugar

1 tsp. Vanilla

2 Eggs (beaten)

3-4 Large Ripe Bananas

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Preheat oven to 350 F.

Mix flour, baking soda & salt together in a bowl.

In a separate bowl, cream softened butter and brown sugar together. Then add vanilla and eggs. Lastly, mash the ripe bananas and sir into the batter.

Take your banana mixture and fold it into the dry ingredients.

Grease your muffin tins with non-stick spray and then fill each tin with batter, stopping when you fill them about half way.

Place muffin tins into the oven for about 15-18 min, until muffins are golden brown on the edges.

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Tips:

When it comes to how much bananas to add I always use this as a rule of thumb, “If you have 3 large bananas, go for it. Less than 3, no. If you have 4 bananas, no matter the size.. go for it! ”

It is easier to leave out 1 stick of butter (which equals 1/2 cup) overnight to be room temp before you make the batter. However, if you are not planning ahead of time, just stick the butter into the microwave until it softens. Try not to completely melt the butter!

I like to use brown sugar for this recipe, but if you don’t have it on hand you can use granulated white sugar instead.

My secret to keep all the muffins the same size… Ice Cream Scoop! I have a set of 3 that come in three different sizes: small, medium & large. I used the medium size.