Urban Legend and Pumpkin Chocolate Chip Cookie Recipes

Just dropping in to pass along a few easy cookie recipes that we have been baking around here. Like I mentioned previously, I get a little over zealous in the kitchen during October;) 

Urban Legend Chocolate Chip Cookies (recipe here).

These are easy to stack and gift to friends too:) We had to get them out of the house before we ate them all.

Pumpkin Chocolate Chip Cookies

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon vanilla
2 cups semisweet chocolate chips

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, baking soda, ground cinnamon, and salt.

2. Add flour mixture slowly to pumpkin mixture and mix as you go.

3. Stir in the vanilla, followed by the chocolate chips.

4. Spoon onto greased cookie sheet and bake at 350°F for approximately 12 minutes or until firm.

These are a tradition for me. They bake as puffy as whoopie pies and are just the right hint of pumpkin that you crave. Its a little too easy to down a few...or ten in a row. Make with caution.

I hope you all got some of this beautiful weather in your neck of the woods:)

Love, Anna

Welcome October : Brown Bag Apple Pie Recipe

To officially welcome my favorite month of the year, Gabe and I started a tradition with our little family. Apple Picking in the north GA mountains, stock a bag as full as we can get it, and make a Brown Bag Apple Pie with the loot...

Gabe grew up in the Milwaukee area, miles from where The Elegant Farmer and Brown Bag Apple Pie recipe originated. Before they got big and famous he would visit their farm every fall. 

They actually sell the well known pies on their site, and let me tell you....

its the best apple pie you will ever have. Even the Wall Street Journal says so;)

No pie can really quite meet the standard of The Elegant Farmer, 

but people have tried. We adapted this recipe: 

• Crust:
• 2 cups all-purpose flour
• 1/4 cup sugar
• Pinch salt
• 1 cup cold unsalted butter (2 sticks), cut into pieces
• 1/3 cup ice water
• (or you can cheat and buy frozen crusts like we do sometimes, but it won't be the same.)

Filling:

5 large Granny Smith apples, peeled, cored, and thickly sliced 

• (we used our apple farm apples-7medium - as long as you the pile high since they shrink down)
• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• 1 teaspoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 1/2 tablespoons cold unsalted butter, cut into pieces
• 
  
• Supplies: 9-inch aluminum pie pan, 1 medium-sized brown paper bag

Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly—it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.

On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.

Preheat the oven to 375 degrees F.

Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the edges of the dough with water. Cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. Press with fork around or pinch for decorative edge. We usually cut a few leaf shapes out of the top for venting.

Slide the pie into the brown paper bag, fold the top down, and staple bag shut. Place it on a sheet pan. Bake for 1 hour.

Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.

Let the pie cool as long as you can stand waiting at least 30 minutes before serving.

The poor pie didn't even last long enough to be admired. It was gone in a few days. Hope you get the chance to try this over the holidays. You will never go back to any other pie...
Love, Anna

From My Kitchen: Birthday Surprises

{Hydrangeas courtesy of husband}

Birthdays around here are celebrated by getting to have all of your favorite foods for the day.

Gabe's birthday had to be postponed this year since it was the same day as my grandpa's funeral:(  So this weekend I got to baking. Wanted to share one of my favorite desserts with you. 

Chocolate Chip Cookie Cake:

1 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

1 stick butter, unsalted, softened
1 cup semisweet chocolate chips
1 cup light brown sugar
1 teaspoon vanilla extract
1 large egg

Icing (optional)

Directions

Preheat the oven to 350°F.

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

Using a hand mixer, cream the butter, light brown sugar, and vanilla extract on medium speed, about 1 minute.

Add the egg, blend on medium speed for 30 seconds.

Add the dry ingredients and combine on low speed until just a few dry streaks remain.

Add the chocolate chips and hand mix with spatula.

Scrape the batter into a greased and lined 9-inch round cake pan.

Press the batter into a smooth and even layer in the pan. Bake until lightly golden and puffy around the edges (insert knife at center to make sure the middle is done), approx. 20 minutes.

Cool for 10 minutes and then run a knife around the edge of the pan to release the cake.

Cool before turning the cake out of the pan and onto a large plate.

I used a cake deco kit to add icing drops on the top for that birthday cake look and feel. 

Slice and eat that bad boy!

Hope you enjoy!

(recipe adapted from this original recipe)

*Kind of ironic I am posting this on the first day of Lent, as Gabe and I are giving up sweets! Sigh...

From My Kitchen: Mediterranean Flatbread

I was at my local grocery story Publix, and they always have these friendly sweet southern ladies cooking up something good for you to sample. I was in there to get peanut butter and bread, and came out with a basketful of ingredients to make this dish. 

Its dangerous in there I tell you.

The moment I tasted this I knew I had to make it to share with my husband, and then with all of you, so here is my adapted version:) I will say, this is a recipe for risk takers;)

Ingredients:

1 red pepper

2/3 cup cilantro (coarsely chopped)

1 Ib. pork tenderloin 

1/2 cup diced red onions

1/4 cup canola oil

2 Tbls. paprika

1 1/2 tsp. ground cumin

1 Tbls. minced garlic

1 Tbls. Tomato paste

1 Tbls. water

2 naan flat breads (regular or garlic flavor)

1/2 tsp. salt (I always use sea salt for good flavor)

1/2 tsp. pepper

And wait for it....

6-8 oz. Key Lime Yogurt 

(I know, sounds completely absurd but I promise it ties everything together magicly. 

Now don't make the same mistake I did and get whipped yogurt. argh.)

Steps:

1. Place red peppers, cilantro, onions, oil, paprika, cumin, garlic, tomato paste, and water into food processor or blender, and blend until smooth.

2. Preheat large saute pan on medium-high with a few tbls. of oil. Cut your pork into small pieces. 

3. Place the pork in pan, season with salt and pepper, and saute until cooked through. 

4.  Reduce heat to low and add sauce; cook 1-2 minutes until warmed. 

5. While that meat and sauce is warming pre-heat another skillet to warm your naan bread.

6. Cut your flat bread into fours on plates. Tope with meat and sauce mixture.

7. Drizzle yogurt on top of the meat and garnish with cilantro (optional of course).

Its fun to bring in a mediterranean inspired meal and give your tastebuds something new to try. Hope you enjoy!

From My Kitchen: Lasagna Soup

A few years ago, some dear family friends had Gabe and I over for dinner, and Lasgna Soup was on the  menu. It immediately became a favorite, and I have made it faithfully ever since. It actually doesn't taste like lasagna, but it is mouthwateringly delicious. I usually cook this for friends who have just had a baby because it makes a good amount and is almost even better as leftovers. 

This dish is great for every age too...my son usually asks for "more please mama" when I make this:) I have since lost the printed recipe so this is an adapted version. I am more of a see and taste cook. I don't go by specific amounts so forgive me for the loose recipe...

I am basing the amounts off of a larger pot. I grew up with 10 brothers and sisters so I always cook for more:) You can minimize the amount of pasta, broth, and basil as needed.

Ingredients:

1 lb ground sausage

1-2 onions (based on preference)

1-2 Cloves minced garlic

6 cups chicken broth 

1 can (15 oz) tomato sauce

1 can (15 oz) Italian style tomatoes

4 Tbls. fresh basil

1/4-1/2 c. parmesan (fresh grated is a plus)

1 cup fresh mozzarella - grated or cubed

1/2 lb - 1 lb pasta 

2 c. fresh chopped spinach (optional) 

(I actually completely forgot to add this to this batch as you can see in the picture, but usually do because it is a great way to sneak in those vegetables to the little ones;)

(I used about a pound of Cavatappi. Malfalda is another great one. For some reason, pasta shapes can add so much life to the meal...)

Cooking steps:

Have everything chopped so its ready to add as needed.

-Brown the sausage on the bottom of a stew pot. 

-Add in Garlic and Onion and saute till onions are soft.

-Add in the fresh basil and salt and pepper if desired. (Depends on what meat you have.)

-Add the Chicken broth, tomatoes, and tomato sauce, and bring to a boil. (Medium heat should do.)

-Add in your pasta and watch closely. 

(Its key to not overcook the noodles. I take it off the burner right before thoroughly cooked as it continues to soak the soup a few minutes after. I learned this after a couple batches of giant over cooked noodles in my soup.)

-Add in parmesan and chopped spinach

-Serve in bowls and top with fresh mozarella and additional fresh basil if desired.

-Enjoy with a glass of wine and Italian Bread.

This is what I call comfort food. Its best in the cold winter months:)

I hope you enjoy! 

If you have any questions, let me know!