My latest decision has been to post recipes that I fall in love with. My paper recipe book, where I'm supposed to organize new recipes, has been failing so I'm trying the technology way.
Pumpkin Chocolate Chip Cookies
Recipe courtesy: George Duran
Cook Time: 15 min
Level : Easy
Yield: 60 cookies
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree [I used cooked, drained, blended fresh pumpkin!]
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
The Pack Family, July 2009
(my attempt to fit every cookie eating family member into the picture)
Oh, and if you need a NEW idea for store-bought cakes, check out NothingBundtCakes.com.
It was good looking, very moist, and delicious!
Here is Neal with his Nothing Bundt Cake.