Pumpkin Snickerdoodles

3¼ cups all-purpose flour

3½ tsp. cornstarch

1 tsp. cream of tartar

1 tsp. baking soda

½ tsp. baking powder

½ + 1/8 tsp. salt

1½ tsp. ground cinnamon

½ tsp. ground ginger

½ tsp. ground nutmeg

¼ tsp. ground allspice

1 cup granulated sugar

¾ cup packed light brown sugar

1 cup butter, softened

1 large egg yolk

¾ cup canned pumpkin puree

1½ tsp. vanilla extract

½ cup granulated sugar

3 tsp. ground cinnamon

In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice: set aside.

Cream together butter, granulated sugar and brown sugar until just combined. Mix in egg yolk, then mix in pumpkin and vanilla extract. On low speed, slowly add in dry ingredients; mix until just combined. (You can chill the dough)

Preheat oven to 350°.   In a small bowl, whisk together ½ cup granulated sugar with 3 tsp. cinnamon. Scoop tablespoon size dough ball, roll in cinnamon sugar mixture to evenly coat then transfer to lined baking sheets spacing cookies 2-inches apart. Bake 12 - 14 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven).

Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.

This recipe can be found here.

Caramel Sauce

1 cup packed brown sugar

½ cup half-and-half

4 Tbsp. (1/2 stick) butter

Pinch of salt

1 Tbsp. vanilla

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.

This recipe can be found here.

Potato Chip Chocolate Chip Cookies

2 sticks (1 cup) unsalted butter, softened

3/4 cup granulated sugar

½ cup packed light brown sugar

2 tsp. vanilla extract

2 large eggs

2 cups all-purpose flour

1 tsp. baking soda

1 tsp. kosher salt

1 cup semisweet chocolate chips

4 cups crushed potato chips (8 ounces), such as Lay's

Preheat the oven to 375°. Line 2 baking sheets with parchment.

In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl.

Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.


This recipe can be found here.

Chocolate Chocolate Chip Bacon Cookies

6 slices maple-cured bacon, chopped

1½ cups white sugar

1 cup softened butter

2 eggs

2 tsp. vanilla extract

2 cups all-purpose flour

2/3 cup cocoa powder

¾ tsp. baking soda

¼ tsp. salt

2 cups semi-sweet chocolate chunks

Preheat an oven to 350°.

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble.

Beat the sugar and butter in a large bowl until fluffy and smooth. Add vanilla.  Add eggs one at a time.

Stir in flour, cocoa powder, baking soda, and salt. Mix in the chocolate chips and bacon.

Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Let stand 5 minutes before transferring to wire racks to cool completely.

This recipe can be found here.

Sour Cream Drop Cookies

½ cup shortening

1½ cup sugar

2 eggs

1 cup sour cream

1 tsp. vanilla extract

2 2/3 cups all-purpose flour

½ tsp. baking soda

½ tsp. baking powder

½ tsp. salt

FROSTING:

4 Tbsp. butter

1 cup confectioners' sugar

½ tsp. vanilla extract

6-8 teaspoons hot water

In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. Chill for at least 1 hour.

Drop by Tbsp. 2 in. apart onto greased baking sheets. Bake at 425° for 7-8 minutes or until lightly browned. Remove to wire racks to cool.

This recipe can be found here.

Shrimp and Tomato Sheet Pan Supper

1 lb. Jumbo Shrimp, Peeled and Deveined

2 cups Cherry Tomatoes

4 cloves Garlic, Very Thinly Sliced

Olive Oil, For Drizzling

Salt and Pepper, to taste

1 whole Lemon, Halved

Preheat the oven to 400°

Put the shrimp, cherry tomatoes and garlic on a rimmed baking sheet, then drizzle with olive oil and toss. Season with salt and pepper.

Roast until the shrimp are opaque and the tomatoes begin to burst, 10 to 12 minutes. Finish with a generous squeeze of lemon.

Serve with salad, bread, or pasta!

This recipe can be found here.

Chipotle Chicken Enchiladas

9 corn tortillas

1 15-oz. can crushed fire-roasted tomatoes

1 cup low-sodium chicken broth

2 Tbsp. packed fresh cilantro

½ small chipotle chile in adobo, plus 1 tsp. sauce from the can

½ tsp. ground cumin

2 Tbsp. vegetable oil, plus more for the dish

Kosher salt and freshly ground pepper

2 cups shredded rotisserie chicken (skin removed; about 8 ounces)

½ cup sour cream

1 cup shredded monterey jack cheese (about 4 ounces)

1 cup shredded cheddar cheese (about 4 ounces)

Diced avocado and sliced scallions, for topping

Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; puree until smooth.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes. Remove from the heat and season with 1/2 teaspoon salt and a few grinds of pepper.

Meanwhile, coat a 9-by-13-inch baking dish with vegetable oil. Mix the chicken, sour cream, 1/2 cup of each cheese and a pinch each of salt and pepper in a medium bowl. Warm the remaining 8 tortillas in the microwave as the label directs. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up to enclose. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil.

Broil the enchiladas until lightly toasted, 3 to 5 minutes. Top with the tomato sauce and sprinkle with the remaining cheese. Broil until the sauce is bubbling and the cheese melts, 1 to 2 minutes. Top with avocado and scallions.

This recipe can be found here.

Dark Cocoa Spice Cookies

2½ cups flour

½ cup unsweetened dutch process cocoa powder

1 tsp. ground cinnamon

1 tsp. ground cardamom

½ tsp. baking soda

¼ tsp. salt

1 cup (2 sticks) unsalted butter, softened

1½ cups dark brown sugar

2 egg yolks

1 tsp. coconut extract

Sift together flour, cocoa, cinnamon, cardamom, baking soda, and

salt in medium bowl; set aside.

Beat butter and brown sugar in large bowl with electric mixer at

medium speed until light and fluffy. Beat in egg yolks and coconut

extract. Add sifted flour mixture and mix well.

Gather dough into ball and divide into 4 equal pieces. Shape each

piece into 6-inch long log. Wrap in plastic wrap and refrigerate 3 to

4 hours or until firm.

Heat oven to 325°. Line cookie sheets with parchment paper. Slice

each log into 16 cookies. Place 1 inch apart on cookie sheets and

bake 12 minutes. Cool on cookie sheets 5 minutes. Remove to wire

racks; cool completely.

Can't Leave Alone Bars

1 white cake mix

1/3 cup oil

2 eggs

1 14 oz. can sweetened condensed milk

1 cup semi-sweet chocolate chips

4 Tbsp. margarine

Preheat oven to 350°

Mix cake mix, eggs and oil. Spread 2/3 of batter in greased 9X13 pan with floured hands. Set other 1/3 aside.

In microwave safe bowl pour milk, chocolate chips and cut up margarine. Microwave 45 sec., stir until smooth. Heat mixture more if needs to be more melted.

Pour into pan over cake. Take remaining batter and drop by teaspoonfuls over chocolate mixture.

Bake for 20-25 minutes until it is golden on top.

Let cool completely before cutting. 


This recipe can be found here.

Chocolate Crumb Bars

1 cup butter or margarine, softened

1¾ cup flour (add more if needed)

½ cup sugar

¼ tsp. salt

2 cups chocolate chips

1 can (14 oz) sweetened condensed milk

1 tsp. vanilla

1 cup chopped walnuts (optional)

Preheat oven to 350°.  Grease 9 X 13 pan.

Beat butter until creamy.  Add flour, sugar and salt; mix until crumbly.  With floured fingers, press 2 cups crumb mixture onto bottom of pan, reserving the remaining mixture.

Bake for 10-12 minutes, until edges are golden brown.

Combine 1 cup chocolate chips and sweetened condensed milk in small saucepan.  Warm over low heat, stirring until smooth.  Stir in vanilla.  Spread over hot crust.

Stir nuts and remaining chocolate chips into reserved crumb mixture; sprinkle over chocolate filling.

Bake for 25-30 minutes or until center is set.  Cool in pan on wire rack.


This recipe can be found here.