Our Top 5 Recipes for Cookie Exchange Season!

Our Top 5 Recipes for Cookie Exchange Season!

posted in: Desserts, Food | 1 | This post may contain referral links. See privacy policy for more.

Tis the season of holiday cookie exchanges. A wonderful time of year! If you are still on the lookout for cookies to bake, checkout some of our favorite cookie recipes.


Peanut Butter Cookies
This recipe is from one of our grandma’s cookbooks and the cookies are soft and chewy! Perfect to satisfy those sweet and salty cravings.

All Time Favorite Mini M&M Cookies
Whenever we crave chocolate chip cookies, this is the recipe we turn to. We have been making them for years and they are delicious.

Oatmeal Apple Cookies
If you love oatmeal cookies but not the traditional raisin variety, give these cookies a try. The apples in these cookies keep them moist, while the oatmeal plumps up to give them a chewy texture.

Pumpkin Chocolate Chip Cookies
Pumpkin spice has overtaken the food market, and we’re joining the trend. The spice mix in this recipe is perfection. The addition of mini chocolate chips make these cookies extra sweet and warming.

Date Pecan Cookies
Pecans add a delightful crunch to these cookies. The chopped dates are marvelous morsels that add moisture and soak up the warm spice flavors.

We hope you give these cookie recipes a try! Let us know how they turn out!

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Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

posted in: Desserts, Food | 4 | This post may contain referral links. See privacy policy for more.

These days, it seems that the arrival of fall means the arrival of pumpkin spice flavored everything at the supermarket. Pumpkin spice coffee, pumpkin spice cereal, even pumpkin spice lip balm. While some may bemoan this trend, we love pumpkin spice!

However, we’ve noticed that the homemade pumpkin spiced goods seem to taste better than many of the commercial options. This might be because when you make them yourself, you can control how much and which spices are included, tailoring the mixture exactly to your tastes. Commercial options are generally under-spiced for our tastes.

Pumpkin Chocolate Chip Cookies

This pumpkin cookie recipe meets all the requirements to be a great cookie. It is moist, well-spiced and still tastes great after a couple of days. The twist to this pumpkin spice cookie is the addition of mini chocolate chips. The small size chips are great in this cookie and are, in our opinion, preferable over regular sized chips. The larger chocolate chips can take away from the pumpkin and spices, which throws off the flavor balance of the cookie.

Try this recipe out this week to celebrate a couple of food holidays: Wednesday, October 26th is National Pumpkin Day and Friday, October 28th is National Chocolate Day!

In a medium bowl, add flour, baking powder, baking soda, salt, ground cinnamon, ground allspice, ground nutmeg. Mix to combine and set aside.
Pumpkin Chocolate Chip Cookies
In a large bowl, cream together butter and both sugars.
Pumpkin Chocolate Chip Cookies
Add two eggs and mix.
Pumpkin Chocolate Chip Cookies
Stir in pumpkin.
Pumpkin Chocolate Chip Cookies


Carefully add the dry ingredients from step one. Stir until just combined.
Pumpkin Chocolate Chip Cookies
Add the mini chocolate chips.
Pumpkin Chocolate Chip Cookies
Scoop dough onto parchment lined baking sheets.
Pumpkin Chocolate Chip Cookies
Bake 9-10 minutes at 375°F. Pumpkin perfection awaits!
Pumpkin Chocolate Chip Cookies
Are you passionate about Pumpkin Spice? Let us know with a comment below!

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Ingredients

  • 2 1/2 c flour
  • 2 1/2 t baking powder
  • 1 t baking soda
  • 1 t salt
  • 1 t ground cinnamon
  • 1/4 t ground allspice
  • 1/4 t ground nutmeg
  • 1/2 c butter, softened
  • 3/4 c granulated sugar
  • 3/4 c brown sugar, packed
  • 2 eggs
  • 15 ounce can pumpkin
  • 1 c mini chocolate chips

Instructions

  1. Preheat oven to 375°F.
  2. Mix the flour, baking powder, baking soda, salt, ground cinnamon, ground allspice, and ground nutmeg in a medium bowl. Set aside.
  3. Cream together the butter and both sugars.
  4. Add eggs and mix.
  5. Mix in the pumpkin.
  6. Carefully add the flour mixture then stir in the chocolate chips.
  7. Use small scoop to portion out dough onto parchment lined baking sheets.
  8. Bake 9-10 minutes, until lightly golden.
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Happy Monday everyone!

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Perfect Plump Peach Muffins with Crumb Topping: GIFT #3

Perfect Plump Peach Muffins with Crumb Topping: GIFT #3

posted in: Desserts, Food, Grandma Inspired Fantastic Treats (GIFTs) | 0 | This post may contain referral links. See privacy policy for more.

Every time we see peaches we think about our Grandma. Our grandparents had lots of different jobs during their lifetimes but the one that they most talked about was when they had a farm and ran a roadside fruit stand.

It was hard work but Grandma was a people person and the fruit stand let her chat up the customers. On this particular stretch of road, there were a couple of rival fruit stands, run by other families.

Grandma took great pride in her wares and took the time to set out her fruit carefully so the fruit were not bruised. She also believed that her customers should treat the fruit with respect and care. So when customers stopped by to pick out peaches, they thought the best way to tell if they were ripe was to squeeze them. This was unacceptable to Grandma and she scolded the customers for doing this.


Since it was a small town, she knew everyone and everyone knew her. Eventually, word spread that Grandma wouldn’t let customers squeeze her peaches and a rival fruit stand put up a sign that said, “YES, you can squeeze my peaches.” Grandma thought this was hilarious. She loved to tell us this story and we loved seeing her face light up with delight.

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How to Make Perfect Plump Peach Muffins

So for today’s Grandma Inspired Fantastic Treat, we made some delicious Peach Muffins. Peach season is in full swing. According to Reference.com, peaches are in season May through September, peaking in July.

peach, peach chunks

Peeling and dicing up the peaches can take awhile to accomplish, we usually allot 30-45 minutes to do this. You can blanch them for easy peeling, but we usually just use a knife.

crumble, muffin crumble

The yummy crumb topping, a mix of brown sugar, quick oats, flour and butter.

brown sugar, flour, spices

The dry ingredients, looking sweet and spicy.

brown sugar, flour, spices

The dry ingredients are now prepped, awaiting the wet ingredients.

eggs, milk

Milk, eggs and vegetable oil all whisked and foamy.

batter

Tempted to eat some of this batter.

batter with fruit, peach

Now gently folding in the peeled and diced peaches.

batter with fruit, peach, cupcake pan, cupcake liner

We use an ice cream scooper to portion out the batter into prepared muffin tins.

batter with fruit, peach, cupcake pan, cupcake liner, crumb topping

The crumble topping finishes off these muffins and they are ready to go into the oven at 350°F.

finished peach muffins, muffin top, crumb topping

Lovely, golden brown peach muffins. Let cool and store in refrigerator.

Perfect Plump Peach Muffins with Crumb Topping

Perfect Plump Peach Muffins with Crumb Topping

Ingredients

  • For Crumb Topping
  • 2/3 c brown sugar
  • 1/2 c flour
  • 1/2 c quick cooking oats
  • 1/3 c butter, melted
  • For Muffins
  • 4 1/2 c flour
  • 2 c brown sugar
  • 1 t salt
  • 4 1/2 t baking powder
  • 1/2 t ground allspice
  • 1/2 t ground nutmeg
  • 1 t ground cinnamon
  • 2 large eggs
  • 1 t vanilla
  • 3/4 c vegetable oil
  • 1 1/4 c milk
  • 5 peaches, peeled and diced

Instructions

  1. Preheat oven to 350°F.
  2. Line 24 muffin cups.
  3. Combine ingredients for crumb topping: brown sugar, flour, quick cooking oats and melted butter. Mix to combine and set aside.
  4. Combine dry ingredients: flour, brown sugar, salt, baking powder, allspice, nutmeg and cinnamon.
  5. Whisk together eggs, vanilla, oil and milk. Stir into dry ingredients.
  6. Fold in peaches.
  7. Scoop batter into prepared cups. Cups will be be full.
  8. Sprinkle prepared crumb topping on top of each muffin
  9. Bake 20-25 minutes.
  10. Let cool. Store in fridge.
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Banana Chocolate Chip Scones

Banana Chocolate Chip Scones

posted in: Breakfast, Desserts, Food | 0 | This post may contain referral links. See privacy policy for more.

I love the flavor of bananas. It has been a lifelong obsession. Banana Runts are my favorite. I also love banana Laffy Taffy. I even love the banana flavored Circus Peanuts despite their kind of squishy texture. Bananas and chocolate are yet another perfect pair, which brings us to our recipe today.

Scones have always been a weird baking conundrum for me. No matter what I did, they ended up being dry and never sweet enough. The other day, it dawned on me that substituting brown sugar for granulated sugar would help. This, in combination with the mashed bananas, would make the scones more moist and sweeter. My finishing touches included some warm spices (cinnamon and nutmeg) and mini chocolate chips.

Enjoy!

banana, chocolate chip, baking, breakfast, dessert

Start by mixing all the dry ingredients in a large bowl: flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, salt.

banana, chocolate chip, baking, breakfast, dessert

Add butter and use fingers to blend butter into the dry ingredients.

banana, chocolate chip, baking, breakfast, dessert

Mix vanilla into the mashed bananas.

banana, chocolate chip, baking, breakfast, dessert

Make a well in the dry ingredients and add the banana mixture and heavy cream.

banana, chocolate chip, baking, breakfast, dessert

Mix until all the ingredients are incorporated, the batter will be very wet.

banana, chocolate chip, baking, breakfast, dessert

The batter is quite moist and a little hard to work with, however the end product is also very moist and tasty.

banana, chocolate chip, baking, breakfast, dessert

Flour a cutting board and scoop out half the dough. Form into a disk and cut into 8 scones. Place scones onto cookie sheets, repeat with second half.

banana, chocolate chip, baking, breakfast, dessert

Bake at 425°F for 12-15 minutes.  

Banana Chocolate Chip Scones

Banana Chocolate Chip Scones

Ingredients

  • 3 1/2 c flour
  • 1/3 cup packed brown sugar
  • 2 1/2 t baking powder
  • 1/2 t baking soda
  • 1 1/2 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t salt
  • 3/4 c butter, cut into pieces
  • 1 c heavy cream
  • 2 t vanilla extract
  • 2 ripe bananas, mashed
  • 1/2 c mini chocolate chips

Instructions

  1. Preheat oven to 425°F.
  2. Line cookie sheet with parchment paper.
  3. In a large bowl mix first seven ingredients until well combined.
  4. Add butter and use fingers to blend butter into the dry ingredients. You can use a pastry cutter for this process if you have one.
  5. Mix vanilla into the mashed bananas.
  6. Make a well in the dry ingredients and add the banana mixture and heavy cream. Mix until all the ingredients are incorporated, the batter will be very wet.
  7. Add chocolate chips.
  8. Flour a cutting board and scoop out half the dough.
  9. Form into a disk and cut (alternatively you could use a scoop to portion out).
  10. Place pieces onto cookie sheets, repeat with second half.
  11. Bake 12-15 minutes.
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