Pistachio Orange Oatmeal Cookies
19 Jan 2012 5 Comments
in Bake, Bloghop Love, Cookie, Gourmet, Sweet Tags: Cookie, cookies, oatmeal, oatmeal cookie, orange, orange zest, pistachio
Here is the scrumptious Pistachio Orange Oatmeal Cookie recipe I promised to post. I served these with my Orange Peel Sweet of the Spoon dessert and a bowl of vanilla bean ice cream. These tasty little cookies are crunchy on the outside and chewy on the inside, similar to a granola cookie. I hope you enjoy them!
Pistachio Orange Oatmeal Cookies
Here’s what you’ll need…
Makes 20 to 30 cookies
4 tbsp salted butter, melted
1/2 cup pistachios, chopped
1/2 cup oats, chopped
1/2 cup sugar
1/4 cup flour
1/4 teaspoon baking powder
2 tablespoon orange juice
1 tablespoon orange zest
1 tablespoons corn syrup ( I used Lyle’s Golden Syrup)
dash of salt
Preheat oven to 425
Melt the butter in a saucepan, set aside. In a food processor, pulse the pistachios and raw oats into tiny pieces. Combine all ingredients – the butter, sugar, oats, flour, baking powder, orange juice, orange zest, corn syrup and salt into a bowl, mixing until all ingredients are incorporated.
Orange Pistachio Oatmeal Cookie
Using a measuring teaspoon, scoop a spoonful onto a baking sheet, be sure to space several inches apart. Bake for 6-8 minutes (each oven varies, so keep an eye on them – they bake fast), or until the cookies begin to brown around the edges. Let them cool on a baking sheet.
Pistachio Orange Oatmeal Cookies & Greek Coffee
Serve with a glass of milk, ice cream or a nice cup of Greek coffee – the way I ate them.
Peasant Boule #Baketogether
11 Jan 2012 14 Comments
in #baketogether, Bake, Gourmet Tags: #baketogether, boule, Bread, homemade bread, peasant boule
There is something simply wonderful about the smell of homemade bread baking in the oven…. then the breaking of the bread… and finally slathering butter all over… its pure heaven. If you haven’t done this, well, then you must!
Peasant Boule and Orzo Soup
I grew up eating homemade bread, like this “Rustic Village Bread“. So when I read that Abby’s #baketogether challenge for January was a Peasant Boule I immediately gathered the ingredients and began making this delicious – oh’ so tasty bread.
I followed Abby’s “Peasant Boule” recipe step by step since this was my first attempt at this bread and I’m happy I did.
Here’s what you need…
Makes one 8-inch round loaf or two 4-inch round loaves
3 – 1/3 cups all purpose flour
1 – 1/4 ounce package instant yeast
2 tablespoons sugar
1 – 1/2 teaspoons salt
1 – 1/2 teaspoons baking powder
1 – 1/3 cups very warm water, should register on a thermometer between 115 and 125 degrees
3 tablespoons unsalted butter, melted
1 tablespoon toasted onion, dry herb mix
Making dough for Peasant Boule
In a large bowl whisk the flour, yeast, sugar, salt and baking powder. Clip the bowl into the mixer stand and fit the mixer with the dough hook.
Check that the water temperature registers about 120 degrees on an instant-read thermometer.
With mixer on medium-low speed, slowly pour the water into the flour and mix until the flour is completely incorporated. Increase the speed to medium and beat until the dough is smooth and pulls away from the bottom and sides of the bowl, about 6 minutes.
Scoop up the dough and shape it into a ball. Lightly grease using some of the melted butter the bottom and sides of the mixing bowl and pop the dough back into the bowl. Cover the top securely with plastic wrap. Let the covered dough rise in a warm spot until doubled in size, about 45 minutes. I use a blanket or towel to cover the entire bowl to keep warm.
Using some of the melted butter, generously butter an 8-inch round cake pan. Turn the dough out onto a clean work surface, there’s no need to flour—the dough is soft but not sticky, and press to deflate it. Shape the dough into a 7-inch-wide round and place it, like Abby’s recipe with smooth side up, in the center of the prepared pan. Generously brush the top and sides with some of the melted butter.
I made two small 4-inch-wide round loaves, placing them on a buttered baking sheet. Using a knife make 3 diagonal lines across the top of loaves, these will spread open, letting you know when the dough has risen.
Allow the dough to rise, there’s no need to cover it, keeping in a warm spot until doubled in size for about 25 minutes. If using a 8-inch pan, it will fill the pan. If using the baking sheet the slits you made atop of loaves will spread open.
I brushed one loaf lightly with the melted butter. The second loaf I added some dry toasted onion sprinkled on top and brushed remaining butter generously all over.
Peasant Boule with Onions and Butter
About 15 minutes before the dough is ready to bake, position a rack in the middle of the oven and the oven to 375 degrees. When the dough has risen to about 2 inches above the edge of the pan, bake until the boule is well browned and sounds hollow when tapped about 40 minutes. Transfer the pan to a rack and tip the baked bread onto a rack and remove the pan. Set it right side up and let cool completely.
Soup & Bread
I served this with a Orzo Soup and Jeff and I ate one entire loaf for dinner.
Citrus Love with Orange Peel ‘Sweet of the Spoon’
07 Jan 2012 36 Comments
in Bloghop Love, Canning, Dessert, Gourmet, Greek Dishes, Sweet Tags: #citruslove, bloghop, bloghop love, citrus, citrus love, Gliko Koutaliou Portokali, Greek dessert, γλυκο του κουταλιου, sppon dessert, sweet of the spoon
As a child I would watch my mother baking in the kitchen, all the while waiting for her to call me over – her “little helper”. How I loved to watch my mother bake, I was amazed as she created works of art. One of my favorite desserts she would make was a sweet of the spoon, in Greece called “γλυκο του κουταλιου”, where she simmered assorted fruit peels into a delectable dessert.
Citrus Love
As a Greek tradition, it is customary to offer this luscious spoon sweet to your guest upon arriving, served alongside water and Greek coffee. My mother carried this tradition well into my adulthood. Today for #citruslove I am inviting you into my kitchen and passing along this beautiful tradition, serving you “Gliko Koutaliou Portokali” also known as “Orange Peel Sweet of the Spoon”.
Greek Sweet of the Spoon
Here’s what you’ll need…
Makes 2 – 12 ounce mason jars of sweet preserves
8 navel oranges
2 cups of sugar
1 1/2 cups of water
2 teaspoons of lemon juice
Preparing the orange peel:
Clean by washing and brushing your oranges. Slice and remove the peel in strips, removing all of the oranges external rind using a knife or a peeler. There’s no need to remove all the pith, keeping some of the pith adds to the flavor. Continue to cut the orange peel rind into 1/2 inch thin strips – julienne style. (save the inside of the orange for eating, smoothie or juicing).
Preparing Orange Peels
Note: Traditionally in Greece when preserving large strips of fruit peels, like oranges, grapefruits and watermelons, it’s routine to sew and thread the fruit rinds into a circle, similar to the photo below. I also used a skewer to speed up the process, though this leaves large holes in your fruit.
Threading Orange Peels
Place the peels in a large saucepan with enough cold water, be sure to cover about 2 inches. The peels will naturally want to float to the top so I placed a dish atop to fully submerge them in the water. Let soak for 12 hours or overnight. You will need to pour the water out, rinse the orange peels and refill saucepan with cold water. Repeat this process approximately every 4 hours.
Drying the Orange Peels
After the peels have soaked, pour out the water, rinse the peels and refill saucepan with water. Place saucepan on stove at medium high heat and bring to a boil, cooking for 5 minutes from when water begins to boil. Drain and rinse the peels with cold water. Repeat boiling and rinsing process two additional times for three minutes each time. Rinse the orange peels and strain in colander removing excess water.
In order to remove excess moisture, place orange peels on a flat surface atop of a towel to dry anywhere from 15 minutes to 2 hours.
Preparing the sweet of the spoon:
Place sugar and water in a saucepan and stir until sugar is dissolved. Bring to a boil over high heat and cook for 5 minutes. Add orange peels and allow to simmer on a low boil for 20 minutes until a syrup begins to form and thickens slightly. My mother wanted me to tell you – it should be thick like honey, enough to coat your spoon, hence sweet of the spoon. Once you’ve reached the desired consistency, add the 2 teaspoons of lemon juice, stir until combined.
The Orange Peel Sweet of the Spoon
Allow to cool completely before storing in sterilized jars. Since I was serving this for a dinner party and gave some as party favors in small 4 ounce jars, I bypassed the canning process.
There are so many ways to serve this luscious sweet syrupy dessert – with a scone, on toast or simply by the spoonful. Do as the Greeks do and serve it as your first course at a dinner party. But… this Greek got adventurous and served dessert last, graciously set atop a heaping scoop of vanilla bean ice cream with a pistachio orange oatmeal cookie – (recipe soon to follow). I wanted my guests blabbering sweet nothings at their departure.
Ice Cream Orange Peel Topping
I’m part of bloghop, where the food blog community connects with other blogs to share recipes and spread the love. This month, January is #citruslove month!
You’re more than welcome to join us in #citruslove fun by simply adding your recipe at the end of this bloghop! Be sure to link back to this post, so that your readers know to stop by the #citruslove event! The twitter hashtag is #citruslove – have Fun & OPA!
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Oatmeal Lace Cookies
15 Dec 2011 9 Comments
in Around Town, Bake, Cookie, Gourmet, Sweet Tags: lace cookie, Lace cookies, oatmeal, oatmeal cookie, oats
Here is the lovely – delicate – chewy – sweet lace cookie recipe I promised to post from the NYC Cookie Swap, the spectacular fundraiser event to help Cookies for Kids Cancer.
Oatmeal Lace Cookie
Here’s what you’ll need…
Makes 30 to 40 cookies
6 tbsp salted butter, melted
1/2 cup sugar
1/2 cup oats, chopped
1/4 cup flour
1/4 teaspoon baking powder
2 tablespoons heavy cream
2 tablespoons corn syrup ( I used Lyle’s Golden Syrup)
dash of salt
Preheat oven to 425
Melt the butter in a saucepan, set aside. In a food processor, pulse the raw oats into tiny pieces. Combine all ingredients – the butter, sugar, oats, flour, baking powder, heavy cream, corn syrup and salt into a bowl, mixing until all ingredients are incorporated.
Using a measuring teaspoon, scoop a spoonful onto a baking sheet. Be sure to space several inches apart, about 3 inches to prevent cookies from merging together.
Bake for 6-8 minutes, or until the cookies have spread and beginning to brown around the edges. Let them cool on the baking sheet. Remove with a metal spatula and serve!
You can add a center filling, like raspberry jam or chocolate (white, dark or milk) and make a sandwich. These little sweets are quick and easy to make and oh so good!
The Great Food Blogger Cookie Swap
11 Dec 2011 7 Comments
in Bake, Cookie, Gourmet, Sweet Tags: #fbcookieswap, Chocolate chip, Cookie Swap, cranberry, cranberry turtle bars, Food Blogger Cookie Swap, Great Food Blogger Cookie Swap, pecan, Shortbread, The Great Food Blogger Cookie Swap
Here I am, once again participating in another great cookie swap. Hosted by the lovely and talented Lindsay of Love & Olive Oil and Julie of The Little Kitchen. These two ladies know how to throw a party.
How it works… you send a dozen cookies to 3 secret cookie swap participants that you have been paired with. Meanwhile you receive a dozen cookies from 3 separate cookie swappers. That’s a lot of cookies! This has turned out to be one of the biggest cookie exchanges ever, with nearly 22, 000 cookies shipped across the world.
Here are the cookies I made…
Cranberry & White Chocolate Maple Brown Butter Shortbread Cookies (recipe adapted from Zoe Bakes)
C & WC Maple BB Shorbread Cookies Cooling
Here’s what you’ll need:
1/2 cup (1 stick) salted butter
1/4 cup granulated sugar
1 1/4 cup sifted flour
2/3 cup maple syrup
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 tablespoons dried cranberries, very finely chopped
3/4 cup white chocolate chips
Preheat oven to 375°
Prepared in a cupcake baking dish lined with baking cups, or use a square 9 inch baking pan lined with parchment paper. Use the middle rack in oven.
To make the brown butter:
In a small sauce pot, heat the butter on medium heat until it boils and resembles a light golden color, about 4 to 5 minutes. Using a small wire mesh strainer, pour through the butter into a medium bowl.
To make the brown butter shortbread cookies:
In the bowl with brown butter, add the sugar and flour mixing well with a wooden spoon. Cover and refrigerate for 10 minutes. If the dough is too cold, allow it to sit for 15 minutes so that it becomes soft and pliable again.
Using a tablespoon, scoop out the dough and place in lined the baking cups, you can use the spoon to spread and distribute evenly. (if using a square 9 inch pan distribute evenly).
Bake for 15 minutes in cupcake pan and (20 minutes for square pan), or until the dough is a nice golden brown. Remove and allow the crust to cool on a rack while you make the cranberry maple filling.
Maple fruit topping:
In a sauce pot combine the maple syrup, salt, cranberries and vanilla, cook over medium heat until you reach a boil, continue to cook for about a minute. Remove from heat.
Using a teaspoon, place a spoonful onto each shortbread cookie, then top with 4 to 5 white chocolate chips. Return cookies to oven and bake for additional 8 to 10 minutes, or until chocolate chips begin to melt. Remove from oven and allow to cool on wire rack. I removed the baking cups from the cupcake pan and allowed the cookies to cool in baking cup liners on a wire rack.
Cranberry & White Chocolate Maple Brown Butter Shortbread Cookies
The following lovely bloggers were my secret cookie recipients…
Erin from Erin’s Food Files
Kristen from A Healthy Balance
Erin from Currently Coveting
Happy Holidays to all of you! I do hope you enjoyed the cookies as much as I enjoyed making them and eating them.
I received super delicious cookies from these talented ladies…
Lindsay of Love and Olive Oil, “Malted Chocolate Sammie’s”. These cookies are absolutely divine! Thank you for pairing me with Lindsay.
Love & Oilive Oil, Malted Chocolate Sammies
Britne of Shabbott’s Healthy Habits, “Nut Horn Cookies”. I ate one immediately upon opening. I have been craving them every day since my first taste… I’m eating one right now!
Shabbott's Healthy Habits, Nut Horn Cookies
Margaret Farmer sent me “Honey Ginger Cookies”. Obviously, I ate one right away, though with this batch I ate 5 in a row… they were really – really good.
Margaret Farmer, Honey Ginger Cookies
I had an incredibly fun time making cookies and receiving them during “The Great Food Blogger Cookie Swap”. It’s a wonderful opportunity to meet new people, make & taste new recipes while sharing awesome #cookie love. Wishing everyone a wonderful holiday season!
If you would like to learn more about The Great Food Blogger Cookie Swap, check out this link.
NYC Cookie Swap
07 Dec 2011 4 Comments
in Bake, Cookie, Gourmet, Serendipitous Adventures, Sweet Tags: #cookielove, #nyccookieswap, #nycookieswap, basil cookie, Cookie, cookies, cookies for kids cancer, cookiesforcancer, NY Cookie Swap, nyccokkieswap, oatmeal lace cookie
I am grateful to have had the chance to attend the NYC Cookie Swap, a wonderful fundraiser for Cookies for Kids Cancer. Hosted by Maggy of Bloggers without Borders along with her talented co-hosts Gail, Ken and Jacki.
NYC Cookie Swap 2011 Jackie, Larry, Pam, Dori, Jessica
I met wonderful new friends and I mingled with old ones. I played paparazzi taking as many photo’s as I could to document this wonderful event.
Amber, Nicole, Ken, Jessica & Jeff
ALL the cookies were amazing. I’m still working my way through the personal stash I brought home. I can’t seem to pick just one as my favorite, every cookie had some special ingredient that made it tasty; whether it was gluten free, savory or sweet they all shined.
NYC Cookie Swap Paparazzi
Lunch was provided by Hill Country BBQ and was the tastiest and most delicious BBQ food that I’ve had in a long time. Jeff and I plan on re-visiting very soon.
Tara, Ian, Penny, Pam, Dori, Sarabeth & Julie
I found myself smitten by the endless array of talent that graced the room, especially “cooking and photography” royalty like, Dori Greenspan, Pam Anderson, Abby Dodge, Ian Makay and Penny De La Santos.
Gail, Jackie, Lillian & Mitzi
I had the best time ever! My only regret that there wasn’t enough time to meet everyone, this gives me something to look forward too next time.
Pesto Basil Cookie, A Savory Cookie
Jeff and I made two cookies for the NYC Cookie Swap, a savory Pesto Basil cookie (above) and Oatmeal Lace cookie (below). I plan on posting both of these recipes soon, so you can enjoy them too.
Oatmeal Lace Cookie
I hope you get a chance to attend next year’s cookie swap. The cause alone is incentive enough, but what exceeded my expectations was the cookies, the food and the love from everyone who attended. I know I got lucky by purchasing the last two tickets, now that’s serendipity! Happy Holidays! Happy #cookielove!
Cookie Love: Cranberry Turtle Bars
03 Dec 2011 27 Comments
in Bake, Bloghop Love, Cookie, Dessert, Gourmet, Holiday, Sweet Tags: #cookielove, bloghop, bloghop love, chocolate, Cookie, cranberry, cranberry turtle bars, pecan
Who doesn’t love chocolate pecan turtles? They’re my go to candy bar when I’m craving chocolate, especially when I’m visiting our local chocolatier at Chocopologie Cafe. This month’s bloghop “Cookie Love” got me thinking about my favorite candy “pecan turtles” and one of my favorite cookies “shortbread”. I remembered reading a cookie recipe from Gourmet magazine and thought these would be perfect for bloghop cookie love and perfect as holiday gifts.
Bloghop #Cookielove
Cranberry Turtle Bars: (Recipe adapted from Gourmet Live Blog)
Cranberry Turtle Bars
Here’s what you’ll need: Candy thermometer, 10 x 15 baking pan – makes 24 to 36 bars (based on cut size)
For the crust:
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
1 – 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes
For the topping:
2 sticks unsalted butter
1 – 2/3 cups granulated sugar
1/4 cup light corn syrup (I used Lyle’s golden syrup)
1/2 teaspoon salt
1 cup dried cranberries, coarsely chopped
1 teaspoon vanilla
2 cups pecans, coarsely chopped
1 cup chocolate chips
Preheat the oven to 350 degrees. Place rack in the middle to bake.
For the crust:
Line a 10 x 15-inch shallow baking pan with foil, butter all 4 sides, except the bottom.
Blend the flour, brown sugar, and salt into a food processor, add butter and pulse until mixture resembles cornmeal. Layer into baking pan, pressing down firmly with a metal spatula to form an even sheet.
Place in oven and bake for 15 to 17 minutes or until golden in color. Remove and let cool on a wire rack.
For the topping:
Melt butter in a heavy saucepan over medium heat, stir in sugar, corn syrup, and salt and bring to a boil. Stirring occasionally, until caramel registers 245 degrees on a candy thermometer, about 5 minutes. Remove from heat, add the cranberries, coating them entirely in caramel sauce. Return to stove and boil until caramel cranberry mixture reaches 245 degrees.
Remove from heat, stir in vanilla mixing well, add the pecans stirring into caramel mixture coating well. Quickly, pour the caramel topping onto the cookie shortbread base, gently spread pecans and berries evenly. For the final layer, sprinkle chocolate chips throughout to cover.
Cool completely, it’s important to allow the topping to set. Once completely cooled, cut the bars into equal pieces and serve. Now only if I could keep from eating them all.
I’m part of bloghop, where the food blog community connects with other blogs to share recipes and spread the love. This month, December is #cookielove month!
You’re more than welcome to join us in #cookielove fun by simply adding your recipe at the end of this bloghop! Be sure to link back to this post, so that your readers know to stop by the #cookielove event! The twitter hashtag is #cookielove
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Brown Butter Risotto with Lobster
29 Nov 2011 7 Comments
in Gourmet, Italian Dishes, Main Dish Tags: brown butter, Lobster, rosotto
Tonight I think I won this guys heart over…
Honeymoon Man
With this Brown Butter Risotto with Lobster.
Brown Butter Risotto with Lobster
Here’s what you’ll need: Recipe adapted from Giada De Laurentiis
Brown Butter Risotto with Lobster
4 1/2 cups chicken stock
6 tablespoons butter, room temperature
1 cup onion, finely chopped
3 garlic cloves, minced
1 1/2 cups Arborio rice
1 pound cooked frozen lobster tails, thawed and chopped into 1/2 inch cubes
salt and pepper to taste
Risotto
In a medium saucepan add the chicken stock, bring to a boil. Keep warm on stove top on low heat.
In a large saute pan, melt 3 tablespoons of butter on medium heat, cooking until butter begins to foam and brown. Add the garlic and onion, cooking until translucent. Add rice, mixing well with brown butter sauce coating all the rice. Add 1/2 cup of stock and stir until completely absorbed, repeat this process until all the stock is gone and absorbed into the rice. Cook for 20 minutes or until rice is tender to taste. Remove from heat, cover and let rest for five minutes.
In a medium saute pan melt 3 tablespoons of butter on low heat, add the lobster meat, mixing and coating with butter. Let simmer for 6 to 8 minutes, remove from heat.
To serve, take a small serving bowl or measuring cup, fill to the top with rice, flip the bowl onto the center of a plate and release. Place the lobster meat on top of the risotto and serve.
Buon appetito!
Potato Shallot Focaccia
20 Nov 2011 17 Comments
in Appetizers, Gourmet Tags: everyday food, focaccia, Onion, rosemary, Shallot, thyme
With the cold weather upon us, we love dunking this yummy focaccia bread deep into a luscious bowl of simmering soup. The delightful aroma of shallots, rosemary and thyme wafting through the house is incredible, so much so that we often make this a meal in itself.
Potato Shallot Focaccia
You can use store bought dough or make your own.
Here’s what you’ll need:
Dough for the focaccia loaves: (recipe adapted from Issue #4 2003 of Everyday Food)
2 envelopes active dry yeast (1/4 ounce each)
2 cups warm water
1/2 cup olive oil, plus more for brushing
6 cups all-purpose flour, plus more for the work surface
1 tablespoon coarse sea salt
Toppings for the focaccia:
4 small russet potatoes, thinly sliced
2 large shallots, thinly sliced
1 tablespoon rosemary
1 tablespoon thyme
1/2 cup Pecorino Romano, grated
3 garlic gloves, minced
salt & pepper to taste
For the focaccia loaves:
In an electric mixer bowl, sprinkle yeast over 2 cups of warm water; let stand until foamy, about five minutes. Add 1/4 cup olive oil. In a separate bowl, combine flour and salt. Using your paddle attachment, slowly add flour mixture to yeast mixture on a low speed until combined. Switch to the dough hook; knead on medium -high speed until dough is smooth and slightly tacky, about 2 to 3 minutes.
Making focaccia dough
Place in an oiled bowl; turn to coat. Cover with oiled plastic wrap; let rise until doubled in bulk, about 1 1/2 hours. Divide the dough in half; flatten into disks. Lightly flour the dough and punch it down.
Rising of the dough
Turn it out onto a lightly floured surface and knead lightly until smooth. Roll out the dough into a rectangle about 12 by 10 inches. Brush off any excess flour and transfer to the oiled baking sheet. Brush the dough with olive oil, cover and let rise for 1 hour.
While you dough is rising prepare your toppings.
Preheat oven to 425 degrees
Meanwhile, in a roasting pan, add the onions, potatoes; drizzle with olive oil, season with garlic, rosemary, thyme, salt and pepper. Bake, until potatoes and onions are tender and golden brown, stirring occasionally, bake about 20 minutes. Set aside and let cool until ready to use.
Potato shallot topping
Sprinkle the potato and shallot mixture onto the dough, spreading evenly, with your fingers press it into the dough, being careful not to puncture or tear the dough.
Bake for about 25 minutes, until the potatoes are golden brown and the bread is crisp on the bottom. Let cool in the pan to room temperature. Cut into finger slices, squares, or triangles. Serve as an appetizer, along a bowl of soup, or to compliment a dinner. The next time I make these beautiful light scrumptious loaves, I plan on topping one each with smashed garlic potatoes, feta cheese and asparagus. What will you make yours with?
Harvest Cookies
11 Nov 2011 32 Comments
in Bake, Cookie, Gourmet, Sweet Tags: Chocolate chip, oarmeal, pecan, pumpkin
“I dream of giving birth to a child who will ask, Mother, what was war?” ~ Eve Merriam
A special recipe for those who serve our country.
Harvest Cookies
Here’s what you’ll need: Makes about 3 dozen cookies
1 1/4 cups all-purpose flour
2 cups oatmeal
1 cup granulated sugar
1 cup brown sugar, light or dark
1 cup pumpkin puree
2 large eggs
1/4 teaspoon salt
1 teaspoon vanilla
2 sticks of butter, melted
2 tablespoons vegetable oil
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup cranberries
1/2 cup pecans, chopped
1/2 cup chocolate chips, bittersweet or milk
Preheat oven to 350 degrees.
Mix flour, baking powder, baking soda, and oatmeal in a medium bowl. Beat eggs, salt and vanilla in a small bowl. Mix Pumpkin, butter, oil and sugars in a large bowl. Stir in egg mixture until smooth. Stir in flour mixture and combine. Add the cranberries, pecans and chocolate mixing gently to incorporate throughout the cookie dough.
Get ready for harvest cookies
Drop a teaspoonful onto a parchment-lined or greased floured cookie sheet. Bake for 16 to 18 minutes, or until golden browned around the edges. Let cool for a few minutes then transfer to a wire rack to cool completely.
Harvest Cookies Cooling
These are crunchy on the edges and chewy in the middle. I plan on donating batches of cookies to our service people.
“As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them. ” ~ John F. Kennedy
I’m part of this month’s blogHop, where the food blog community connects with other blogs to share recipes and spread the love. This months bloghop is focusing on the wonderful Autumn harvest with the incredible lovable squash.
Join our love blog hop.
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Recipe adapted from Three Many Cooks
