Drop Cookies: Pumpkin Oatmeal

These cookies are delicious! I am not a major oatmeal cookie fan- but these cookies have just the right amount of oats to embellish the drop cookie texture. I also added chocolate chips to this recipe- but I plan on making another batch with dried cranberries and serve around Thanksgiving. I adore drop cookies because I have come to love the aesthetic imperfection of these cookies. They look great and although they are a more complicated cookie- it is a simple process to follow.

Ingredients

1 ½ cups all-purpose flour

½ tsp baking soda

1 tsp cinnamon

1 tsp pumpkin pie spice

1 tsp. vanilla

pinch of salt

1 cup white sugar 

1 egg

¾ cup butter    

1 cup pumpkin (canned)

1 3/4 cups rolled oats

1 cup chocolate chips

Process

Preheat the oven to 350 degrees F.  

In a medium sized bowl, combine the flour, baking soda, spices, salt and sugar.  Add the butter and mix.  Add the egg, vanilla and pumpkin and mix.  Add the oats and chocolate chips and stir to combine.  Place in the fridge until the dough is firm (30-45 minutes).  

On a baking sheet lined with parchment place heaping tablespoons of cookie dough.  Bake for approximately 15 minutes until the tops of the cookies are lightly browned. 

These cookies are fantastic to freeze! If you want to freeze the cookies, simply let them cool completely, then place in a freezer bag with the date and let become frozen in the freezer. 

Carrot Cake Muffins

Carrot cake is a fantastic summer and fall treat. Cakes can be tedious and time-consuming, but muffins are more of an instant gratification, and more portable and versatile (even treats for breakfast)! I made these cream-cheese filled muffins for a few brunches and parties and they were a big hit among adults and children alike!

Ingredients

• one 8-ounce package cream cheese 
• 1/4 cup granulated sugar
• a few drops of vanilla

• 2 1/4 cups flour
• 1/2 cup granulated sugar
• ¼ cup light brown sugar
• 1 1/2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon salt
• 2 eggs
• 3/4 cup water
• 1/3 cup vegetable oil
• 1 cup grated carrots

Process

Preheat the oven to 400°F. Lightly grease muffin cups. Whisk together the dry ingredients in a medium bowl. In a small bowl, whisk together eggs, water, and oil. Stir the wet ingredients into the dry ingredients. Fold in the grated carrots. Add about a spoonful of batter into each muffin cup, then make filling.

To make the filling, combine the softened cream cheese, sugar, and vanilla in a small bowl.  

Going back to the muffin pan, add a spoonful of filling to each muffin cup, then continue to fill with batter. Each muffin cup should be filled to about 1/4" to the top of each cup. Bake for about 20 minutes, inserting a toothpick inside (if it comes out clean it is done).

What to Grill: Pineapple rings

This is part I of a series entitled What to Grill? This is a common question most vegetarians face. Sure, you can go the veggie burger route, but what about if you are hosting the cook out? Do you really want to cook meat for your friends, or is this a way to satisfy everyone?

The answer is... you can satisfy and wow in a cost-effective, easy manner. So my husband and I have set out on this journey to find out ways to impress on the grill.

Part I: Pineapple Rings


You will need:

a fresh pineapple
sugar
apple pie spice (or just plain cinnamon)


Process:

Cut the pineapple into rings.
Put the rings in a bowl, and coat with sugar and spice.
Be sure to coat entire ring.
Then place on grill- flip halfway through.
Grill for a few minutes- when it smells delicious- it is done!
Serve with vanilla ice cream or by itself!