Pumpkin Chocolate Chip Cookies

I just found this recipe online, and these are good! (I've never baked anything with pumpkin before, so I am impressed)!
These may sound elementary, but if you're in need of a fabulous recipe... here ya go!

Ingredients

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Directions

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

This ended up making more than two dozen for me, and they're a good size! These are also a little cakey, which I LOVE! So enjoy!


adrianne

Aunt Kathy's Pumpkin Waffles and Carmel Apple Syrup

Pumpkin Waffles
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray

Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined. In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined. Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

Carmel Apple Syrup
2 medium cooking apples
4 tablespoons butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2/3 cup brown sugar
1 cup water
1/3 cup walnut pieces

Peel, core and thinly slice apples. Set aside. In small saucepan, melt butter. Add spices, brown sugar. Cook until thick. Add water, walnuts and apples. Let simmer on low until thick. While syrup is cooking make waffles.

Enjoy!!

Apple Butter Hotcakes

Everyone's making apple butter up here in the Northwest. We were lucky and had some bestowed on us. So, we made these! I found them last year from Better Homes and Gardens. They are really yummy with the flavored butter and cherry syrup, BUT they are just as delicious plain with powdered sugar or syrup. Enjoy and happy fall!

Apple Butter Hotcakes

½ c butter, softened

¼ c honey

¼ tsp cinnamon

12 oz package pitted cherries

½ c cherry jam or preserves

1 tsp finely shredded orange peel

1 ½ c regular or buttermilk pancake mix

¾ c milk

2 Tbsp oil

2 eggs

½ c apple butter

For flavored butter, in a small mixing bowl, use a small whisk to combine butter, honey, and cinnamon. Whisk until well combined; set aside. For cherry sauce, in a medium saucepan, combine frozen cherries, cherry jam, and orange peel. Bring to boiling over medium heat, stirring frequently; reduce heat. Simmer, uncovered, for 10 minutes or until sauce has thickened slightly. Cover and set aside; keep warm. In a medium bowl, stir together pancake mix, milk, oil, eggs, and apple butter. Stir just until moistened (batter should still be lumpy). For mini-size hot cakes, spread about 1 tablespoon batter into a 1-1/2-inch circle onto a hot lightly greased griddle or heavy skillet. (For standard-size hot cakes, spread about 1/4 cup batter into a 4-inch circle.) Cook over medium heat about 2 minutes on each side or until hot cakes are golden brown, turning to second sides when hot cakes have bubbly surfaces and edges are slightly dry. Serve warm with flavored butter and cherry syrup.

Fabulous Fall Soup

We've been feeling quite fallish around here and craving all things pumpkin and spice. My friend said she had a fabulous soup recipe so we made if for the men while they were at the priesthood session. We hardly got to try any of it because they just kept eating and eating and eating. I've never seen grown men adore a soup so much. It was kind of unsettling actually. Haha. BUT the soup was seriously fabulous. You must try it!

Happy Fall! Enjoy!

-Em

Butternut Squash and White Bean Soup

6 slices bacon

1 c finely chopped onion

1 c finely chopped celery

2 garlic cloves minced

4 c peeled and chopped butternut squash

4 ½ c chicken broth

1 tsp cumin

¼ tsp ground red pepper

1/8 tsp cinnamon

1/8 tsp ground cloves

¼ c whipping cream

1 Tbsp chopped fresh oregano

1 tsp salt

¼ tsp pepper

2 cans (15 oz) Great Northern white beans, rinsed and drained

3 Tbsp unsalted pumpkinseed kernels, tasted (optional)

Cook bacon over medium heat until crisp. Remove bacon from pan, reserving about 2 teaspoons of bacon drippings. Crumble the bacon and set aside. Add onion, celery, and garlic to bacon drippings. Cook 3 minutes until tender. Add squash; cook 3 more minutes, stirring occasionally. Add ¼ c chicken broth and stir until the liquid almost evaporates. Stir in the remaining broth, cumin, red pepper, cinnamon, and cloves. Bring to a boil. Reduce heat and simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, pepper, and beans. Bring to a boil. Remove from heat. Sprinkle each serving with bacon and pumpkinseeds. Yields 6 portions (1 ½ cups).

-hope you don't mind if I add a picture from the last time I made this soup! Love it.

-maggie