Kylee's Chewy Pumpkin Chocolate Chip Cookies

Kylee's Chewy Pumpkin Chocolate Chip Cookies

★★★★★5 from 30 reviews

•  Prep Time: 45 minutes
 
•  Cook Time: 10 minutes
 
•  Total Time: 1 hour, 10 minutes
 
•  Yield: 18 cookies

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Description

I’m confident you’ll love these pumpkin chocolate chip cookies! Omitting the egg, using melted butter, and blotting the pumpkin guarantee a chewier texture.

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Ingredients

• 1/2 cup (1 stick or 115g) unsalted butter, melted & slightly cooled
• 1/4 cup (50g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract
• 6 Tablespoons (86g) pumpkin puree (see note)*
• 1 and 1/2 cups (190g) all-purpose flour (spoon & level)
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 3/4 teaspoon pumpkin pie spice
• 1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for the tops

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Instructions

1. Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
2. Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.  Fold in 1/2 cup semi-sweet chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill for 30 minutes or up to 3 days. Chilling is mandatory.
3. Remove dough from the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
4. Roll the dough into balls, about 1.5 Tablespoons of dough each. Using the back of a spoon, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
5. Bake for 10-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven. Press a few chocolate chips into the tops of the warm cookies, if desired.
6. Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.  The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2.
7. Cookies stay fresh covered at room temperature for up to 1 week.

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Notes

1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature, then continue with step 3. Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here are my tips for how to freeze cookie dough.
2. Pumpkin: Squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. I simply squeeze the puree with paper towels. See photo in the post for a visual. This will help produce a less cakey cookie. Less moisture is a good thing here! Measure 6 Tablespoons AFTER the pumpkin has been squeezed/blotted. Do not use pumpkin pie filling.
3. Pumpkin Pie Spice: If desired, you can use 1/4 teaspoon each: ground nutmeg, ground allspice, and ground cloves instead of pumpkin pie spice. If doing so, don’t leave out the cinnamon.
4. Bigger Batch: Cookie recipe can easily be doubled by doubling each ingredient. Chill the cookie dough for 45 minutes.

Smokey Turmeric Cauliflower Rice

Smokey Turmeric Cauliflower Rice

 Prep Time 5 minutes

 Cook Time 15 minutes

 Total Time 20 minutes

 Servings 4 servings

 Author Lindsey Dietz

Ingredients

• 3tablespoonsfatsuch as lard, ghee, coconut oil, or avocado oil
• 24ouncescauliflower riceTrader Joe's sells it fresh and frozen, or you can use a grater or Salad Shooter and make your own!
• 2teaspoonssalt
• 2teaspooons turmeric
• 1teaspooncumin
• 1/2teaspoonpaprika
• 
  
• Instructions

1. Heat the fat on medium heat in a large cast iron skillet.
2. Add the cauliflower rice (no need to thaw if you're using frozen).
3. Next, add the salt and spices.
4. Saute the cauliflower rice, stirring every couple of minutes.
5. Serve when tender!

Recipe Notes

Frozen cauli-rice will take longer to cook than fresh, but you'll be eating Smokey Turmeric Cauliflower Rice in 15 minutes or less!

Instant Pot Chicken Tikka Masala

Prep time: 10 minutes
Cook time: 10 minutes (plus heat up time)
Total time: 20 minutes

Servings: 6

1 Tbl butter or ghee
2 Tbl coconut oil
1 large onion diced
1 Tbl garam masala
2 tsp salt (more to taste, if needed)
1 tsp cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp chili powder
1/2 tsp ground pepper
6-7 cloves of garlic, diced
2" knob of ginger peeled and diced
24 oz can of crushed tomatoes
2 1/2 lbs boneless, skinless chicken breast cut into 2" cubes
3 Tbls yogurt
2 Tbls almond or cashew butter
1/2 C bone broth

Instructions:
1. Press the saute button on the Instant Pot and add the butter or ghee and coconut oil to melt.

2. Add the diced onion and saute for 3-5 minutes.

3. Add the spices and stir, cooking about 1 minute, until fragrant.

4. Then add garlic, ginger, crushed tomatoes, and 1/2 C of broth.

5. Place the cubed chicken breast into the Instant Pot, submerging it under the tomato-spice mixture.

6. Lock the lid, make sure the vent is sealed, and press the manual button. Adjust the time to 10 minutes.

7. When the Instant Pot beeps, release the pressure immediately.

8. Using a slotted spook, remove the chicken pieces from the sauce, place into a bowl, and set aside.

9. Stir in the almond or cashed butter and yogurt.

10. Using an immersion blender, blend the tomato sauce until smooth and thick.

11. Return the chicken to the blended sauce and serve.

Great with Turmeric Cauliflower Rice

Peanut Stew with Rice and Chickpeas

INGREDIENTS

• 1 tsp olive oil
• 1 tbsp minced ginger
• 4 cloves garlic, minced
• 1 medium onion, diced
• 1 tbsp chili powder
• ½ tsp red pepper flakes (add another ¼ tsp to go extra spicy!)
• ½ tsp black pepper, or more to taste
• ¼ tsp sea salt, or more to taste
• 2 tbsp tomato paste
• 1 red pepper, diced
• 3 carrots, peeled and chopped
• 1 x 28 oz. can diced tomatoes, with their juices
• ½ cup natural peanut butter
• 3 cups vegetable stock
• ¾ cup jasmine rice
• 1 tbsp fresh lime juice
• 6 cups lightly packed, fresh baby spinach
• 1 x 19 oz can chickpeas, drained and rinsed
• Cilantro

INSTRUCTIONS

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the garlic, ginger and onion and sauté for about 5 minutes, stirring.
3. Add the spices and tomato paste and sauté a few more minutes.
4. Add everything else except for the lime, spinach and chickpeas. Stir well to combine.
5. Simmer for about 20 minutes until the rice and vegetables are cooked.
6. Stir in the lime, spinach and chickpeas and simmer for a few more minutes until the spinach is completely mixed in.
7. Serve with fresh cilantro.

https://runningonrealfood.com/vegan-spicy-peanut-stew/?fbclid=IwAR1a-WMtNeqNJE0R2YaAV2MUbMVVDIXfWhmXLmazsdr6DTVaLbPrilFJir0

Lasagna Rolls

From Bubba
This is a family favorite, freezes great, and a good one for a meal drop off.

Lasagna Rolls – 8 Rolls

½ lb. Italian sausage (or hamburger)

½ C. White Onion chopped

2 cloves crushed garlic

1 14 oz. can of cut up tomatoes

8 oz. tomato sauce

½ tsp. basil

½ tsp. oregano

¼ tsp. salt

¼ tsp. pepper

Lasagna noodles (one per roll)

Filling:

8 oz ricotta

1 1/2 C mozzarella shredded

3/4 C parmesan grated

1 egg

2 Tbl parsley

1/4 tsp salt

• Lasagna noodles: cook until almost done, drain and spread out to cool
• Sauce: Sautee onions with garlic, add sausage & brown, drain and add to combination of tomatoes and tomato sauce (with basil, oregano, salt & pepper)
• Cheese Mixture: combine ricotta, mozzarella, parmesan, egg, parsley, and ¼ tsp. salt)

• Place a short layer of sauce on the bottom of pyrex.
• Spread cheese mixture onto cooked noodles. Roll up noodles. Place in pyrex on top of sauce.
• Pour sauce over the rolled noodles.
• Sprinkle with parmesan cheese.
• Bake at 350 degrees; 25-30 min

Bran Flax Muffins with Carrot

Bran Flax Muffins- from my friend Elizabeth

1 ½ c Unbleached White Flour (you could probably substitute with whole wheat flour for an even healthier muffin)

¾ c Flaxseed Meal

¾ c Oat Bran

1 c Brown Sugar

2 tsp Baking Soda

1 tsp Baking Powder

½ tsp Salt

2 tsp Cinnamon

1 ½ c Carrots, shredded

2 Apples, peeled and shredded (or diced, which is what I did)

½ c Raisins (optional, I substitute Dates sometimes)

1 c Nuts, chopped (optional)

¾ c Milk

2 Eggs, beaten

1 tsp. Vanilla

Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.  Stir in carrots, apples, raisins and nuts.  Combine milk, beaten eggs and vanilla.  Pour liquid ingredients into dry ingredients.  Stir until ingredients are moistened. Do not over mix.  Fill muffin cups ¾ fill.  Bake at 350 F for 15-20 minutes.  Yields 15 medium muffins.

Note:  I  didn’t use muffin cups and instead greased my muffin pan with a little olive oil.  I filled each muffin very fill to make 12 total muffins.  This is because I’m lazy and didn’t want to clean two muffin pans. 

crepes

• 2 cups milk
• 4 eggs
• 3 Tablespoons butter melted
• 1 Tablespoon sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 1/2 cups flour sifted

INSTRUCTIONS

• In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds).
• Spray non-stick cooking spray onto a 8 inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
• Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites.