Saturday, September 28, 2013

Pumpkin Chocolate Chip Cookies

Fall is here. And of course, in the Chicago land area, we are still holding on to late Summer. 80's again today and I am still sporting sandals to work. Maybe next Tuesday, October 1st, things will have to change. On Thursday, I went to a monthly biker party. They are ok, but I wanted to see a few friends I was missing. I brought this tray to the party. I really should have taken a picture at the end of night. Probably 3 cookies left on it. Gone, devoured, and greatly enjoyed by all, even some random strangers. That is the FUN of bike night.

beer, cookies and conversation...

Soft flavorful morsels of Fall flavors

I have been making this recipes for six years. I once had a neighbor lady that made these cookies. Things changed and we stopped being friends. She has since moved away. I am not a pumpkin fan, but these are very good cookies. The combination of flavors really enhance these cookies.

Pumpkin Chocolate Chip Cookies
adapted from former neighbor lady

1 cup butter, softened
1 1/2 cup granulated sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 3/4 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 cup mini chocolate chips

Pre-heat oven to 350 degrees. Line baking sheets with Silpats or parchment paper. set aside

In a large mixing bowl with a paddle attachment, place butter and sugar until light and creamy. about 5 minutes. Add in pumpkin and vanilla, and mix. Add in egg and mix. Add in all dry ingredients and mix in. Hand mix in the mini chocolate chips.

Scoop on a sheets and bake for 10-12 minutes. Once baked, let rest in pan for 5 minutes. Very soft cookie. Move to a cooling rack. When storing, place between wax paper.

nice amount of batter. Very soft, but the do  not spread

I had so many people that were HUGELY surprised with the Flavors

Wednesday, September 18, 2013

Oatmeal Raisin Cookies

I had a customer request 3 dozen of my Oatmeal Raisin Cookies. I had not made them in ages. In fact, I asked if he wanted chocolate chips or nuts in them. That sounded kind of good to me. (He said NO).

These cookies were delicious... I know I say that about lots of sweet food products. Heck, I am happy eating Nutella out of the jar.. These cookies were SO good. It is finally getting to be Fall after such a weird weather Summer. Last week, we were back in the 90's. Crazy. Oatmeal Raisin is one of my all time favorites. And not the puck like cookies either. Soft, moist and still a bit chewy. With loads of flavor.

This recipe was originally from Smitten Kitchen. They always do such a wonderful job. These cookies were easy to whip up. Made 40 cookies. Nice size batch. Could have been less if they were bigger. Whatever floats your boat. I always stay with my normal size cookie scoop. They are all the same, uniformity... OCD....

Oatmeal Raisin Cookies
adapted from

1 cup (2 sticks) butter, softened
1 1/3 cup of brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 1/3 cup of all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old fashioned oatmeal
1 1/2 cups of raisins
Optional: 1 cup mini chocolate chips and/or 1 cup chopped walnuts

Preheat oven to 350 degrees. Line a baking sheet with Silpats or parchment paper.

In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside

In a mixing bowl with a paddle attachment, cream together butter and brown sugar for 5 minutes. Add one egg at a time mixing after each one. Add in vanilla extract and mix. Add the flour mixture to the wet mixture and combine. Fold in Oatmeal and raisins until they are incorporated into the dough.

Using a cookie scoop, place dough on baking sheets about two inches apart. Bake for 9-11 minutes or until edges start to brown.

Allow the cookies to cool for 10 minutes in pan and then transfer to a wire rack to cool completely.

Nice firm batter. Easy to scoop. 

Perfect formed balls... Morsels of Heaven

Sitting on a platter, ready to be eaten

There is the right amount of raisins for every bit.

Thursday, September 12, 2013

Blueberry Streusel Bars

Do you ever come across a recipe you have not made in forever, and go Holy cow. I need to make this recipe. I have had this recipe since 2008. My Florida sister gave it to me years ago. It came out of the June July 2008 Fine Cooking. And like all their recipes, they are fabulous. I have made these bars a handful of times. These should be made more often.  They are always a hit and taste fantastic.

They are super moist and just melt in your mouth. 

Blueberries are a super fruit. Loaded with tons of anti-oxidants and other goodness

These bars have a few steps. It is not difficult, they actually come together somewhat quickly. if followed, perfection will come your way. People will rave about these bars.

Blueberry Streusel Bars
followed by

1 cup (2 sticks) butter, softened
3 cups all purpose flour
1 1/2 cups of old fashioned oats
1 1/3 cups packed light brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 large egg - separated
1 14 oz can sweetened condensed milk
1/2 cup fresh lemon juice
2 teaspoons grated lemon zest
3 cups blueberries

Preheat oven to 350 degrees. Line a 9x13 inch metal baking pan with foil. Either lightly butter or spray foil and sides.

In a large bowl of mixer, combine the flour, oats, sugar, salt, and baking powder. Add in butter and start on low. Blend in completely. Transfer out 2 cups of the crumb mixture to another bowl and set aside. To the remaining mixture, blend in the egg white and then press into the pan to form a level crust. Bake for 10-12 minutes.

Meanwhile in another bowl, whisk the sweetened condensed milk, lemon juice, lemon zest and egg yolk. Let this mixture stand for 5 minutes. It will begin to thicken.

Sprinkle the blueberries evenly over the hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute more evenly. Do not crush the berries. Bake until the lemon mixture begins to form a shiny skin. 7 to 8 minutes.

Sprinkle the reserved crumb mixture over the lemon blueberry layer. Pressing gently with your fingers into small lumps. Bake until the filling is bubbling at the edges and the topping is brown. 25 - 30 minutes.

Let the bars cool in the pan on a rack for about an hour. Carefully lift them out of the pan using the foil. Transfer to a wire rack to cool completely. Remove foil and cut.
The bars may be stored for a few hours at room temperature, but otherwise should be refrigerated.

Foil just peels away. EASY clean up.

 These bars cut SO nice. They were perfect on a mixed tray. 
My Husband thought they were absolutely fabulous.