Oh my, oh my! I super HEART this recipe. I clipped it from November's issue of All You magazine. The picture was absolutely mouth-watering. If I take a decent picture, I'll post it. Anyway, I LOVED the taste of the pumpkin with the mini chocolate chips. The recipe called for 1 cup of chopped walnuts, which we can't eat at our house, so I substituted 1/2 cup of chopped pecans instead. The only bad thing is that it makes 9 servings...and there's only 2 of us, which means there's a lot of cake sitting around calling my name!
Pumpkin-Chocolate Chip Cake
All You Magazine, November 2011
Makes: 9 servings
8 Tbs. (1 stick) unsalted butter, melted and cooled
1 3/4 c. sugar
3 large eggs
1 c. canned pumpkin puree
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
1 3/4 c. all-purpose flour
1/3 c. ilk
1 c. mini chocolate chips
1 c. chopped nut (walnuts or pecans)
1. Preheat ovn to 350. Mist an 8-inch square baking pan with cooking spray; line with parcment.
2. Whisk together butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl. Stir in baking soda, baking powder, pumpkin pie spice and salt. Stir in 1/2 of flour, then milk, then remaining flour, stirring until just combined (do not overmix). Fold in chocolate chips and nuts.
3. Scrape batter into pan and smooth top with a rubber spatula. Bake until firm to the touch and a toothpick insterted in center comes out clean, 55 to 60 minutes. Let cake cool in pan on a wire rack for 5 minutes, then invert onto rack. Immediately turn right side up onto another rack to cool completely. Cut into 9 squares and serve.
Nutrition: (per serving)
555 Cal, 29g Fat, 3g Fiber, 9g Pro, 67g Carb
Sunday, November 13, 2011
Pumpkin Snickerdoodles
Pinterest has been my go-to for great recipes and ideas. I love that I'm able to categorize things that I find too! I created a board for Fall ideas, and this recipe was one of those I pinned. I needed to make some cookies for the last day of my hubby's Sunday School class, so I was finally able to try this. They were really yummy, even though I somehow forgot to add the brown sugar! They were also light and fluffy, although we did think these could have used a bit more spice. Next time I plan to add just a little more cinnamon and nutmeg!
Pumpkin Snickerdoodles
www.annies-eats.net
Yield: about 3-4 dozen cookies
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract
For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice
1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.
2. Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.
3. Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.
Pumpkin Snickerdoodles
www.annies-eats.net
Yield: about 3-4 dozen cookies
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract
For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice
1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.
2. Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.
3. Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.
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