Saturday, October 15, 2011

Super Easy Pumpkin Chocolate Chip Cookies (or Muffins)

OurBestBites posted this as an easy pumpkin chocolate chip muffin recipe.  The muffins were great, and this is the cookie form that was just as good.  I've changed it just a bit from their recipe to work with ingredients I usually have on hand (i.e. a yellow cake mix instead of a spice one).  I've even made it with a gluten free cake mix for my sister-in-law and they turned out fabulous too.  With only four ingredients, you will be done in no time.  Plus, before adding the chocolate chips, a large cookie (or one muffin) only has 1 weight watcher point (not that I'm doing weight watchers, but I thought that inquiring minds might like to know that tidbit of info that was on the ourbestbites recipe.)  The original recipe called for a 30 oz. can of pumpkin and two spice cake mixes.  I half the recipe and use yellow cake instead with some pumpkin pie spice added in.  If you choose to make muffins, you can fill the cups almost full as the muffins will not rise very much.  Also, to make the muffins prettier you will want to smooth out the tops - a finger dipped in water works as a great tool for that.

15 oz. can pumpkin puree (not pumpkin pie mix)
1 yellow cake mix
1 to 1 1/2  teaspoons pumpkin pie spice (add 1 tsp and then taste the batter to see if it needs more - since there are no eggs in the batter it is safe to try it) - if you don't have pumpkin pie spice, to get about one teaspoon you can substitute: 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp allspice, and 1/8 tsp nutmeg
6-8 oz. chocolate chips (as many as you would like - I think I added about 1 cup)

Preheat oven to 350.  Mix pumpkin, cake mix, and pumpkin pie spice together until well blended.  Stir in chocolate chips.  Scoop rounded tablespoons onto greased (or parchment lined) cookie sheet.  Bake for 20-25 minutes for large cookies, or 15-20 minutes for smaller ones.  To make sure they are done inside, you may want to break one open to check for doneness (and then pop it in your mouth and enjoy!).  What a great way to welcome Autumn!

Saturday, October 8, 2011

Peanut Butter Whole Wheat Waffles

Yum Yum. I made these this morning and they were REALLY GOOD!! A friend in my ward gave me the recipe. For those of you who have a wheat grinder she also gave me a really good tip. You can freeze your ground wheat to keep it fresh. So every time I make bread now I grind a bunch of extra wheat and keep in the freezer. That way I have it on hand for cookies, WAFFLES, pancakes... or whatever I need it for. I don't like grinding wheat just for a cup or two.


2 1/4 cups whole wheat flour (I used my frozen home ground hard white wheat, but I am sure you can use whatever you have)
4 teaspoons baking powder
1/2 cup creamy peanut butter
1 1/2 tablespoons sugar
2 eggs, beaten
2 1/4 cups whole milk ( I am sure you can use whatever you have though)
1/4 cup vegitable oil
1/4 teaspoon salt

Combine all ingredients and whisk until smooth.

Friday, October 7, 2011

Kneaders Chunky Cinnamon French Toast

I made this for Alex's birthday breakfast and it was so good!

1 loaf kneaders chunky cinnamon bread cut into 8 slices or you could use any store bought cinnamon swirl bread
8 eggs
3 c milk
1 TBS brown sugar
3/4 tsp salt
1 TBS vanilla
2 TBS butter

Butter a 9X13 glass baking dish generously. Place the bread flat in to baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into small pieces and dot over top. Refrigerate overnight or at least one hour. Bake 45-50 minutes at 350.

Kneaders Caramel Syrup

1 c brown sugar
1 c heavy whipping cream
1 c light karo syrup

blend together and heat on stove top until sugar is smooth