Holidayzzzz

Trying to get out of my sleepy funk and get into the holiday spirit.

I’m thankful for the time that was spent with my family yesterday picking out a pumpkin! Hopefully I’ll be able to decorate a little more than just my tiny orange fruit!

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Also, LOL at the awkward pregnancy pumpkin picture.

Erica

Chocolate Lava Nutella Cookies

Yes. This tastes exactly how it sounds- AMAZING.

Let’s just cut to the chase…

INGREDIENTS:

1 stick of unsalted butter, softened

1/2 cup of brown sugar, packed

1/2 cup of sugar

1 egg

1/2 tbsp. vanilla extract

1/2 tsp. baking soda

1 3/4 cups all-purpose flour

1/2 tsp. salt

1 cup semi-sweet chocolate chips

1 CUP OF NUTELLA, MELTED YES YES YES YES

DIRECTIONS:

  1. Preheat oven to 350F. Spray a 12-cup standard-sized muffin pan with cooking spray or floured cooking spray; set aside.
  2. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, Nutella, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  3. Stop, scrape down the sides of the bowl, add the flour, baking soda, salt, and beat on low speed until just combined.IMG_7803 IMG_7804
  4. Stop, scrape down the sides of the bowl, add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  5. Using your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly against muffin pan.
  6. Stuff one tablespoon of GLORIOUS NUTELLA in the center of each cookie.
  7. Create a ‘cookie top’ by flattening a small ball and placing on top of each muffin hole.IMG_7807
  8. Bake for about 11 to 12 minutes, or until edges have set and tops are just set (I bake for 11 minutes exactly); don’t overbake. Cookies will rise in the oven, but fall as they cool.
  9. Allow cookies to cool in pan for about 15 minutes before carefully removing. They should pop out easily but if they don’t, rim each muffin cavity with a table knife to help dislodge. Cookies will have a tendency to flatten and break apart somewhat after being removed from muffin pan.

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Cookies are best warm and fresh but will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months. I usually eat immediately with a huge glass of milk. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

If you don’t like this recipe, then unsubscribe to my blog because this is the best thing known to man.

Love,

Erica

The World’s Best Pumpkin Cookies

Okay…So I’m on some kind of weird baking binge! My husband has put on a few fluffy pounds, but he isn’t complaining. I stumbled upon this most delicious recipe the other day and thought I would give it a whirl tonight. I’m normally a fan of chocolate, but these airy pumpkin cookies are the best way to end the night with a glass of wine by a fire pit listening to the crinkle of leaves…. I love autumn. ANYWAY.

Ingredients 

2 cups all-purpose flour

1 teaspoon baking power

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/2 ground ginger

1 cup butter

3/4 cup white sugar

3/4 brown sugar

2 teaspoons vanilla extract

1 egg

1 can pumpkin puree

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Directions

1. Preheat oven to 350 degrees. Lightly grease baking sheets.

2. Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup of melted butter, white sugar, brown sugar, 2 teaspoons of vanilla extract, and egg with an electric mixer in a separate bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist!

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3. Spoon batter by teaspoonfuls about 2 inches apart onto baking sheets.

4. Bake in the oven until cookies are lightly browned, 10 to 12 minutes. Let copies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.

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I won’t show you the final product, but I will tell you these are unlike any other cookies I have ever made! I do have a sweet tooth for a thicker, heavier cookie, but this was so light and fluffy and I truly enjoyed the pumpkin flavor. If I were to tweak the recipe, I would probably put a little less pumpkin puree (only because pumpkin isn’t my favorite flavor). I also decided to make a cream cheese icing (butter, cream cheese, confectioners’ sugar), but I think less is definitely more with these little delights. A tiny sprinkle of confectioners sugar will do!

Let me know if you decide to try the recipe! I would love to know how you enjoyed!

Erica

Peanut Butter Chocolate Chip Pumpkin Bread

Last weekend I made something to kick off the start of the fall season. It was more delicious than I anticipated and way more than I could eat alone, so I brought along baggies of them to my family members. I made Peanut Butter Chocolate Chip Pumpkin Bread. Yeah…. It tastes JUST like it sounds. MMM.

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Heres what you’ll need:

1/4 cup of nonfat greek yogurt

3/4 cup pumpkin puree

2 eggs

1/2 cup peanut butter

1/4 cup granulated sugar

1/2 cup of brown sugar

1 1/2 tablespoons pumpkin pie spice

1 teaspoon baking soda

2 cups flour

1 cup chocolate chips, divided

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DIRECTIONS:

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.

Whisk greek yogurt, pumpkin, eggs, and peanut butter in a large bowl until no lumps remain.

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Stir in sugars, pumpkin pie spice, and baking soda. Stir in flour.

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Stir about 3/4 cup chocolate chips into batter.

Pour into prepared pan. Sprinkle the remaining chocolate chips over the top.

Bake for about 45 minutes, until a toothpick comes out clean at the edge of the bread. The bread may fall in the middle

prefer it to be more done, add about 5-10 minutes baking time.

I found this to be a wonderful pair with coffee in the morning if you like a sweet lil kick! Enjoy!