Are you ready for the holidays? I've seen some friends post Christmas shopping progress already...not over here. Haven't started. Haven't given it much thought. And I don't do Black Friday....I know there are great deals but I am just not heading out at midnight on Thanksgiving for shopping. I just can't get myself to do it...maybe one year.
On the baking front, Thanksgiving meets Christmas with this week's recipe that combines the flavors of fall pumpkin and Christmas molasses and ginger. These cookies are like soft version of ginger snaps with a pumpkin twist. Perfect with tea!
Pumpkin Molasses Cookies
(makes approximately 3 dozen)
-1/2 cup butter
-3/4 cup brown sugar
-3/4 cup white sugar
-2/3 cup pumpkin
-1/2 cup molasses
-2 1/2 cups flour
-1/2 tsp salt
-1 tsp baking powder
-1 tbs cinnamon
-1/2 tsp ginger
-1 tsp nutmeg
-more brown sugar for dusting
Pre-heat your oven to 350 degrees and prepare a baking sheet with parchment paper. In a large bowl, cream together the butter and sugars with a hand or stand mixer. Add the eggs one at a time and continue to mix together. Add in the pumpkin, molasses and vanilla and mix together thoroughly. In a separate bowl, stir together all the dry ingredients until well mixed. Add the dry ingredients to the wet ingredients and mix until the batter completely comes together and the dry ingredients are full integrated.
Using a small cookie scooper or spoon, scoop the batter onto the prepped baking sheet, leaving approximately 2 inches between cookies (I fit 12 cookies per sheet). Sprinkle a touch of brown sugar on top of each unbaked cookie. Bake in the oven for 12-14 minutes. Allow to cool for a few minutes on the baking sheet and then transfer to a wire baking rack to finish cooling. Enjoy!
Happy Thanksgiving to everyone! Have a safe and happy holiday!
How is it Thanksgiving next week? These past 7-8 weeks have been a blur of newborn cuddles, feedings and changing diapers while staring at the cutest little face. Immediately prior to having the little guy, I felt like I had an eternity at home with him, but now it feels like it's been the blink of an eye and we're almost 2/3 through my leave. Time flies!
There is an understandable immense amount of focus on the turkey dinner recipes floating around out there with less than one week until the big day, but this week's recipe is more about breakfast on the day of or on the day after, which is even better, because who wants to cook on the morning after Thanksgiving?
I'm still learning more about using grain free flours, but these muffins came out soft and yummy with almond flour. I've learned the hard way that it is essential to wait until they cool before removing them from the baking pan AND make sure that you generously prep said pan with non-stick cooking spray or your oil of choice to ensure these delicious muffins easily remove from the pan.
Give this recipe a try this weekend and freeze these muffins to be ready for Black Friday morning with a hot cup of coffee after your midnight shopping spree or a slower morning after the big turkey day. Happy Thanksgiving everyone!
Grain Free Pumpkin Chocolate Chip Muffins
(makes 1 dozen)
-3/4 cup applesauce
-1/2 cup sugar
-1/2 cup brown sugar
-1 tsp vanilla extract
-2 1/2 cups almond flour (not almond meal)
-2 tsp baking powder
-1/2 tsp salt
-1 tbs cinnamon (or more/less if you prefer)
-1 tsp pumpkin pie spice
-1/2 cup-1 cup chocolate chips, depending on your preference
Pre-heat your oven to 350 degrees and generously use non-stick cooking spray to prepare your muffin tin. Add muffin liners if you prefer in addition to prepping the muffin tin. In a large bowl, mix together the applesauce, sugars, eggs and vanilla extract until well combined. In a separate bowl, mix together the almond flour, baking powder, salt, cinnamon and pumpkin pie spice. Add the dry ingredients to the wet ingredients and mix thoroughly. Fold in the chocolate chips. Scoop the batter into the muffin tin and bake at 350 degrees for approximately 30 minutes or until an inserted toothpick comes out clean.
Allow to cool in the pan completely- this is important. Use a sharp knife to loosen the cooled muffins from the tin and enjoy! Happy Thanksgiving to you and your families.
With one week to go, it's time to debate who wins the title of the best Easter candy. For me, it's a close call between the Cadbury Creme Egg or the Cadbury Mini Eggs, but the Mini Eggs are winning by a small margin. The Mini Eggs are down right dangerous to have around the house. I've noticed that Cadbury has come out with a variety of flavors, but the classic milk chocolate is the way to go. I'm a huge dark chocolate fan and I was so excited to see a dark chocolate version of this favorite, but it just wasn't the same. The pastel candy shell just doesn't work as well with the dark chocolate, in my humble opinion, so I'm sticking with the classic.
With mini-eggs on the brain, I couldn't help but jump on the bandwagon of smashing them to add into baked goods. You don't have to look far on the internet these days to find these little darlings crushed up into cookies, cupcakes, brownies and more. Their pretty pastel colors add a festive Easter decor to your treats and the milk chocolate center is rich and creamy. This week, I made a brown butter cookie recipe to add to your Easter menu and these came out soooo good. One of my favorites. I can't eat just one. I used to hear about browning butter and wonder why I would want to add yet another step to baking cookies...until I tried it. I'm sure there is a fancy chemistry explanation that I'm not aware of, but my version of the argument for taking the extra few minutes to brown some butter in the recipe is super simple: it packs flavor. It kicks the buttery flavor in the cookies up a notch and it's. so. worth. it.
Whip up a batch of these festive Easter cookies to throw on the Easter buffet table and enjoy!
Brown Butter Cadbury Mini-egg Cookies
(makes approx. 2 1/2 dozen cookies)
-1/2 cup butter (room temperature)
-1/2 cup brown sugar
-1 cup sugar
-2 teaspoons vanilla extract
-2 cups flour
-1/2 teaspoon salt
-1 teaspoon baking powder
-1 cup smashed Cadbury Mini-eggs
Pre-heat oven to 350 degrees. Add 1/4 cup of the butter to a small pot and place on medium heat. Stir regularly until melted and continuously stir once it begins bubbling. Within 2-3 minutes you should see the butter turning brown in color and see brown bits form at the bottom of the pan. Once this occurs, remove from heat and stir again for 30 seconds to a minute and it's ready to use.
In a large bowl of a stand mixer, add the 1/4 cup brown butter, the 1/4 cup regular butter, the brown sugar and white sugar. Cream together on low to medium speed. Add in the 2 eggs, vanilla and continue to mix until incorporated. In a separate bowl, sift together the flour, salt, and baking powder. With the mixer on low, slowly pour dry ingredients into bowl with the wet ingredients and stir until a cookie dough forms. Place the Cadbury Mini-eggs into a freezer bag and use a rolling pin to smash them into smaller pieces (this part is fun!). Fold the crushed up chocolate eggs into the cookie dough.
Using a mini-scooper or small spoon, scoop the dough onto a parchment paper lined baking tray and bake at 350 degrees for 11-12 minutes. Allow to cool on the pan for a couple of minutes before transferring them to a wire rack to finish cooling. Let everyone in your family have one and then hide the rest!
wife, mom, faith, fitness, yoga, baking and constantly cleaning my kitchen.