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Happy Halloween!

I love testing different dishes with seasonal flavors, and this time of year pumpkin, apple and squash are my go-to’s! This cookie recipe is perfect to stick in the oven now to have ready to dive into for after the kids get back from trick or treating – Pumpkin Oatmeal Chocolate Chip cookies! You can even say they’re a bit heathy with the pumpkin and oatmeal 🙂 enjoy this recipe I found online at chowhound.com and have a happy and safe Halloween! 

Recipe from http://www.chowhound.com

Ingredients
2 cups all-purpose flour
1 1/3 cups rolled oats (not instant)
1 1/4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger (I omitted this)
1 teaspoon fine salt
1/2 teaspoon ground nutmeg
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup packed dark brown sugar
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)

Directions
Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.

Whisk the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl to aerate and break up any lumps; set aside.

Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer and scrape down the paddle and the sides of the bowl with a rubber spatula.

Add the egg and vanilla, return the mixer to medium speed, and beat until incorporated, about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl.

With the mixer on low speed, add half of the reserved flour mixture and mix until just incorporated. Add half of the pumpkin and mix until just incorporated. Repeat with the remaining flour mixture and pumpkin.

Bake 24 minutes or until the cookies are golden brown on the bottom and around the edges. Cool on a wire rack and enjoy! 

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Indoor Grilling At Its Finest

Just because summer is over doesn’t mean grilling season needs to be! Indoor grilling can come in all shapes and sizes, but in its simplest form all you need is a nice heavy duty cast iron grill pan. Whether you get a single or double burner size, you can whip up some grilled vegetable or meat in no time. Be sure to season your skillet as you would any cast iron pan. Then choose anything you’d like from shrimp to chicken to vegetables, marinated and seasoned to your liking, and grill it up! Something which brings me back to this summer and my trip to California is a simple appetizer dish of grilled shishito peppers. Toss them in oil, salt and pepper and grill until charred. So good! Enjoy a bit of summer in your fall menus 🙂