Pumpkin Chocolate Chip Cookies

Pumpkin and chocolate.  Need I say more?  What is there not to love?  I found this recipe on the Food Network website and they are delicious.  Perfect for the season!

Pumpkin Chocolate Chip Cookies
print this recipe

1 cup unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 tsp. vanilla
1 cup canned pumpkin puree
3 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 cups milk chocolate chips

Heat the oven to 350.  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 15-20 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.

(notes:  I used a Silpat baking mat on my cookie sheet.  I HIGHLY recommend them.  I have had mine for years and love them!!!  Also, my oven tends to run hot so I baked mine at 325 for 13 minutes and they turned out perfect.)

Cream Cheese Brownies

This recipe came from my new favorite cookbook, Baking Illustrated.  I checked this book out from the library and I can't put it down!  There are so many things I want to try...but one thing at a time. 

Cream Cheese Brownies

(from Baking Illustrated)
print this recipe

Brownie Base:

2/3 cup all-purpose flour

1/4 tsp. salt

1/2 tsp. baking powder

2 oz. unsweetened chocolate, chopped

4 oz. bittersweet or semisweet chocolate, chopped

8 Tbsp. (1 stick) unsalted butter

1 cup sugar

2 tsp. vanilla extract

3 large eggs

Cream Cheese Filling:

8 oz. cream cheese, room temperature

1/4 cup sugar

1/2 tsp. vanilla extract

1 egg yolk

Grease an 8-inch square baking pan (or you can line it with foil and spray the foil--it makes for easier clean-up and the brownies don't stick to the pan).

Brownie Base:

Whisk the flour, salt and baking powder together in a small bowl; set aside.

Melt the butter and chocolate together and stir until smooth.  If using the microwave, use 50 percent power for 2 minutes.  Then stir and microwave another 30-60 seconds on 50 percent power until it is completely melted.  Whisk in the sugar and vanilla; cool slightly.  Whisk in the eggs, 1 at a time, fully incorporting each before adding the next.  Continue whisking until the mixture is completely smooth.  Add the dry ingredients; whisk until just incorporated.

Cream Cheese Filling:

In a small bown, beat the cream cheese with the sugar, vanilla, and egg yolk until evenly blended.

Pour half the brownie batter into the prepared pan.  Drop half the cream cheese mixture, by spoonfuls, over the batter.  Add the remaining brownie batter, and then the remaining cream cheese filling.  Use the blade of a table knife to gently swirl the brownie batter and cream cheese filling, creating a marbled effect.

Bake until the edges of the brownies have puffed slightly, the center feels not quite firm when touched lightly, and a toothpick inserted into the center comes out with several moist, fudgy crumbs adhering to it, 50-60 minutes. 

Market Street Clam Chowder

 

Market Street Grill is one of my favorite places to eat.  They have the best clam chowder ever, and this recipe came from their website.  How nice of them to share!!!  I do have to say that when I made this over the weekend, it actually tasted BETTER than at the restaurant.  Seriously.  And not just because I served it in a bread bowl either.  And I loved how easy it was to make! 

Market Street Clam Chowder
print this recipe

1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ Tbsp. coarse ground black pepper
1 ½ tsp. salt
¾ Tbsp. whole thyme
6 bay leaves
1 tsp. Tabasco
¾ cup sherry wine (optional)
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half

Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally (this will thicken it up).

(note:  since I didn't add the wine, I added 2 3/4 cups water)

Coconut Tres Leches Cake

I've seen several recipes for this cake lately, and I've been waiting for a chance to make it.  Lunch with my mom and sisters was the perfect occasion.  I hope they don't mind being my guinea pigs!  I kind of combined this recipe with this one here, and the final product was delicioso!  

Tres Leches is spanish for three milks.  The three milks in this cake are the heavy whipping cream, evaporated milk and cream of coconut (note:  this is NOT coconut milk.  It is called Cream of Coconut and I found it at the regular grocery store by the drink mixers on the soda pop isle).  The coconut flavor is very mild, so don't skip the coconut on top for a garnish!    

Coconut Tres Leches Cake
print this recipe

Cake:
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
5 whole eggs
1 cup sugar, divided
1 tsp. vanilla
1/3 cup milk

Milk Syrup:
1 can (15 oz) cream of coconut
1 can (12 oz) evaporated milk
1 cup heavy whipping cream
1 tsp. vanilla

Garnishes:
sweetened cream (see instructions below)
banana slices
1 cup sweetened flaked coconut, toasted (spread on a rimmed baking sheet and bake it at 350 degrees until golden brown)

Preheat oven to 350 degrees.  Spray 9x13 inch pan liberally until coated. 

Combine flour, baking powder and salt in a large bowl. 

Separate eggs.  Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow.  Stir in milk and vanilla.  Pour egg yolk mixture over the flour mixture and stir very gently until combined. 

Beat egg whites on high speed until soft peaks form.  With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.  Fold egg white mixture into the batter very gently until just combined.  Pour into prepared pan and spread to even out the surface.

Bake 35-45 minutes or until a toothpick comes out clean (I baked mine about 32 minutes).  Place on a wire rack until completely cooled. 

To make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream and vanilla and process until smooth.  (I didn't read these directions closely enough--when I made it I just wisked it together in a glass pouring dish and I completely forgot to put in the vanilla--it was still YUMMY though!)

Pierce the cooled cake all over with a fork.  The more pokes, the more the syrup will soak into the cake.  Slowly drizzle the milk syrup all over the cake, allowing the cake to absorb all the moisture.  When you have finished, not all of the syrup will be completely absorbed and might be pooling on the top but that's ok because it will absorb as it refrigerates.  Cover the cake loosely with plastic wrap and refrigerate for at least 2 hours (I did mine overnight).  Serve cake topped with sweetened cream, toasted coconut and banana slices.

Sweetened Cream:  Pour 1 cup heavy whipping cream into a large (preferably chilled) glass bowl and beat it on high speed until stiff peaks are just about to form.  Stop the mixer and add 1/4 cup confectioners' sugar and 1/2 tsp. vanilla.  Beat on high speed until stiff peaks form.  Make sure not to over-beat, cream will then become lumpy and butter-like.

Banana Chocolate Chip Oatmeal Bread

I found this recipe over at Tasty Kitchen.  This bread was a winner at my house!  The chocolate chips in the bread are just enough for me to get my chocolate fix in a somewhat healthy way.  A perfect way to use up some ripe bananas.  Enjoy!

Banana Chocolate Chip Oatmeal Bread
print this recipe

1 cup white flour
1 cup whole wheat flour
1 cup rolled oats
1/2 cup sugar
1/2 cup brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups buttermilk
2 whole eggs, slightly beaten
1/4 cup butter, melted
3 medium ripe bananas, mashed
3/4 cup semi-sweet chocolate chips

Preheat oven to 350.  Spray two 9x5 bread pans with non-stick cooking spray.

In a large bowl, whisk together flours, oats, sugars, baking powder, baking soda, cinnamon and salt.

In a medium bowl, mix together buttermilk, eggs, butter and bananas.  Pour into dry ingredients and mix until combined.  Stir in chocolate chips.

Pour batter into prepared pans and bake 45-50 minutes until a toothpick inserted comes out clean.

(notes: If you don't have buttermilk, you can substitute 1 1/2 cups milk mixed with 1/2 Tbsp. vinegar.  Also, you can make muffins with the batter.  Small muffins cook for about 20 minutes.  And next time I think I'll add 1 cup chocolate chips!).

Roasted Cauliflower and Leek Soup

So I had a head of cauliflower in my fridge that I didn't know what to do with.  The air is starting to get a bit chilled which tells me Fall is coming, which tells me it is soup season!  I found this recipe at Tasty Kitchen, which is my favorite website to search for recipes with a certain ingredient in mind.  This soup is yummy--I love roasted vegetables and it gives the soup a deeper flavor.  It is very healthy too--notice there isn't any heavy cream!  Of course you can add some and I'm sure it would make it taste even better!  But I like the healthy version myself.

Roasted Cauliflower and Leek Soup
print this recipe

1 medium head cauliflower, roughly chopped

2 whole leeks, white and light green part only, cut in half lengthwise

6 cloves garlic (I only used 4)

2 Tbsp. olive oil

1 pinch kosher salt

2 cans (14 oz.) chicken broth

1 pinch fresh ground black pepper

Preheat oven to 425.  Spread chopped cauliflower, leeks and garlic on a baking sheet.  Drizzle olive oil on the vegetables and mix well to thoroughly coat.  Sprinkle with kosher salt.  Roast in the oven for 40-45 minutes.  Vegetables should be brown on the edges and slightly softened. 

Pour roasted vegetables into a saucepan and add the chicken broth and fresh ground pepper to taste.  Bring to a simmer over medium-high heat.  Using an immersion blender, thoroughly puree all contents of the saucepan.  (If you don't have an immersion blender, you can use a regular blender.  Just be careful putting hot liquids in a blender as they can cause the lid to come flying off!)

 

Here's my veggies right before I put them in the oven....

 

after they were roasted....

 

in the pan with the broth....

and after they were pureed with my immersion blender.  So simple!

Frog-eye Salad

This is a great salad for a large gathering.  It makes a ton and everyone loves it!  The "frog-eyes" are pasta called acini di pepe.  They are just little tiny things, and I love the texture that it gives to the salad.  Enjoy!

Frog-eye Salad
print this recipe

1 cup white sugar
2 Tbsp. all-purpose flour
1 1/2 tsp. salt, divided
1 3/4 cups unsweetened pineapple juice (measure from drained juice from canned pineapple)
2 eggs, beaten
1 Tbsp. lemon juice
3 quarts water
1 Tbsp. vegetable oil
1 (16 oz.) pkg. acini di pepe pasta
3 (11 oz.) cans mandarin oranges, drained
2 (20 oz.) cans pineapple tidbits, drained
1 (20 oz.) can crushed pineapple, drained
1 (8 oz.) container frozen whipped topping, thawed
2 cups miniature marshmallows

In a saucepan, combine sugar, flour, 1/2 tsp. salt, pineapple juice and eggs.  Stir and cook over medium heat until thickened.  Remove from heat; add lemon juice and cool to room temperature.

Bring water to a boil.  Add oil, 1 tsp. salt and pasta.  Cook until al dente.  Rinse under cold water and drain.

In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping.  Mix well and refrigerate overnight or until chilled.  Before serving, add marshmallows.  Toss and serve.