Tasty Tuesday – Chocolate Chip Pumpkin Brownie Cookies

September 30, 2014 by Jennifer

Hello!

It’s Tasty Tuesday and I have a fabulous Fall recipe to share with you! Whoop!!

Make sure you head over to Lena’s page and check out all the other Tasty Tuesday yumminess! 🙂

I decided it was high time I jumped on the pumpkin bandwagon because it really seems like Fall is here to stay. I figured we would have somewhat of an Indian Summer and have warm weather through October but…..according to the meteorologists, these temps are going up any time soon.

Of course, how much can you really count on a meteorologist but still…….I’m doing it because I want some pumpkin stuff!

I’ve been dreaming of brownie cookies lately – as well as of running. Anxious much? – and I decided I needed to incorporate pumpkin somehow.

I’ve made a couple of pumpkin brownie recipes and I’ve made pumpkin chocolate chip cookies so it seemed that the logical next step was pumpkin brownie cookies!

I’m really stoked these turned out so well on my first shot!

They are soft, chewy, pillowy, chocolatey, pumpkin spice-y, and delicious.

Thing 2 said they were really chocolatey but … really, what’s wrong with that?!

You would think they would be dense but they’re not. It’s gotta be the pumpkin that makes it like little pillows.

Little pillows of chocolatey goodness.

Chocolate Chip Pumpkin Brownie Cookies
makes approximately 18 cookies

1 cup white whole wheat flour
½ teaspoon baking powder
½ teaspoon salt
½ cup cocoa powder
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup canned pumpkin (not pumpkin pie filling)
1 cup sugar
2 teaspoons vanilla extract
2 eggs
½ cup mini chocolate chips

1. Preheat oven to 350 degrees. Spray cookie sheets with nonstick cooking spray.

2. In small bowl, whisk together dry ingredients – flour through nutmeg.

3. In large mixer bowl, mix pumpkin, sugar, and vanilla until blended. Add eggs, 1 at a time, beating after each addition. Slowly mix in dry ingredients until incorporated. Fold in chocolate chips.

4. Drop by tablespoonfuls onto prepared sheets. These will not spread so don’t worry about them running into each other.

5. Bake at 350 degrees for 12 minutes. Let cool on cookie sheet for 2-3 minutes before removing to cooling rack.

6. NOM them down!!

Talk to me: Do you dream about cookies? Do you love Fall? What’s your favorite season?

– jennifer

Tasty Tuesday – cupcakes and other deliciousness

August 26, 2014 by Jennifer

Hello!

It’s Tasty Tuesday time!

Don’t forget to check out Lena’s blog for other Tasty Tuesday yumminess!

I just have to share about these cupcakes!

As I mentioned yesterday, I made a TON of cupcakes to celebrate and thank the guys that have been out helping us transition to a new case management system.

I found the recipes for both over at Sally’s Baking Addiction – one of my favorite places to visit and drool over the recipes!

If you haven’t visited her yet, you are truly missing out.

Anyway, I made Ultimate Marble Cupcakes with Milk Chocolate Frosting.

Of course, I had to make just a couple of changes to the recipe. I mean, I wouldn’t be me if I didn’t!

I didn’t use granulated sugar in the cupcake recipe. You guys know I’m partial to this stuff.

I also used nonfat Greek yogurt and unsweetened vanilla almond milk in the cupcakes.

For the frosting, now THAT’s where the big change comes in.

Instead of butter, I used avocado.

Seriously.

I’ve gotten more compliments on that chocolate frosting! 🙂

I also made Fudge Brownie Cupcakes with Cookie Dough Icing.

Again, in the cupcake recipe this time, I subbed avocado for the butter and used my Demarara sugar.

Those cupcakes, though. Holy. YUM.

I used regular butter (but I buy grass fed – the Kerrygold stuff) because I didn’t think people would take kindly to green tinted frosting.

I mean, I would totally eat it but I was bringing these to share with my office.

I did use 100% Whole Wheat Flour instead of regular all-purpose and I used almond milk again.

That icing tastes EXACTLY like cookie dough.

I had extra and was just going to dump it and my sailor was a little disappointed. I think he wanted to bake it up into cookies! Haha!

These cupcakes were a BIG hit with my office and would definitely be a big hit if you made them, too.

Next up on my baking to-do list?

Sally’s Salted Triple Caramel Cupcakes. #idie

photo credit: Sally’s Baking Addiction

Talk to me: Cupcakes – love them or leave them? Are you a classic lover (vanilla with chocolate frosting) or do you enjoy the more “exotic” flavors?

– jennifer

Recipe Round-up – what’s on my “to be made and gobbled up” list

July 22, 2014 by Jennifer

Hello!

Happy Tuesday!!

So, my friend Lena over at Lean Lena does a Tasty Tuesday linkup party on her blog.

It’s about darned time I joined in! 🙂

(And, it’s about time you headed over there to check it out! Who knows what sort of yumminess you’ll find? Like Cheesecake Cupcakes. Ahem, need I say more? I’ll wait.) 😉

I’ve seen some pretty amazing recipes come into my in-box these past few weeks and I want to share the ones that are on my “to be made and gobbled up” list. Maybe you’ll put them on your “to make” list, too! 🙂

First things first.

This.