Posts Tagged ‘Snacks’

Butterscotch and pumpkin? I didn’t think it could work either. But when Annie of the oh so fabulous Annie’s Eats pronounced these pumpkin cookies to be her favorites of all time, I took a leap of faith and tried them out (though honestly it was more like a tiny jump, since I love all the flavors).

Set your oven to 325F. After you grab all your ingredients, keep an eye out for sneaky kitties wandering around eying your treats

Then you mix two cups of flour

1 and 1/2 teaspoons of baking powder

1 teaspoon baking soda

1/2 teaspoon of salt

And a heaping teaspoon of ground cinnamon

A gentle whisking will mix everything up nicely, then you can set that bowl aside and grab another

In it you should put 1 cup of sugar

And two eggs!

Then, beat just these two ingredients until you have a smooth liquid that is very light

Just like this! Wonder Baker Tip: err on the side of using your bigger mixing bowls for wet ingredients because, more often than not, you’ll be adding your dry ingredients to the wet ones and not the other way around

Speaking of wet, it’s time to add 1 cup of pumpkin to your egg goo

Along with 1/2 a cup of vegetable oil

And a teaspoon of vanilla extract. Doesn’t the vanilla in the oil look really cool? I think so.

Blend that up until nicely combined

And then add your dry ingredient mixture. My bowl was big enough to add it all at once, but if you have a smaller bowl, add in halves or thirds

When that’s all combined, you’ll get a lovely orange dough that’s not too thick or sticky

Now, my sister is a little picky and doesn’t like butterscotch, so at this point I decided to separate out just a small amount of the cookie batter into another bowl and fold in some of my leftover mini chocolate chips from the pumpkin bread. That way she could still get some cookies and we’d have a different flavor on hand too.

If I had to venture a guess, I’d say that was a little less than a third of the batter overall. And I didn’t measure out the chocolate chips, I just dumped them in there until it looked right.

And the rest of the batter got just under a full cup of butterscotch chips folded right in.

To my sister’s delight, the chocolate batch ended up yielding nine whole cookies for her. I decided to set my timer for 12 minutes, though the recipe stated 14-16, because they seemed a little smaller than the ones in the recipe and it’s always good to check early.

Meanwhile I prepared a batch of butterscotch! For scooping, I just used a tablespoon measuring cup and plopped them onto the baking sheet using another spoon to scoop out. If you’ll notice, I didn’t have any parchment paper or silicone baking sheets, so I just lined my cookie pans with wax paper. It seemed to work out just fine.

After 12 minutes precisely, the chocolate chip cookies were finished. The toothpick came out clean and they looked amazing!

Just look at those bottoms! Set up perfectly with a little bit of browning on the edge, but the entire cookie is still fluffy and wonderful inside. I was extremely impressed with my choice of cooking time, if I do say so myself 🙂

I baked all my batches for 12 minutes and they all were perfectly done. Including this bonus batch which had butterscotch and chocolate chips in it! It was fun to just toss chips around into everything.

Oh wow, look at those! Now, one thing that was strange was the butterscotch chips didn’t seem to want to stay inside the cookie dough. They rolled out to the sides and even formed little craters as the cookie baked. The ones that were sticking out on the sides tended to stick to the wax paper, making it tricky to get the cookies off. So if you’re making these cookies, try to form them before you bake so that there aren’t any butterscotch chips sticking out on the sides. You can do this by just pushing them on top with a spoon or adding a little more of the dough to the edges around. It’s not a problem at all if they stick out, but this could make your life a little easier later

Hey, it’s the pumpkin bread I made earlier and a whole bunch of wonderful little cookies! I found that the pumpkin and the butterscotch worked great together, but the ones with both kinds of chips were probably my most favorite! Compared to the bread, the cookies are much fluffier and tend to get moist on the tops when you store them, but it’s not a soggy moisture so don’t worry about that. Pumpkin cookies are one of my favorite parts of fall and I hope you enjoy them too!

Check out the full recipe here at Annie’s Eats and have a  very happy eating!

It’s October! Well, I guess it’s been October for half a month now, but that’s beside the point. It was about time I got to some real fall baking and busted out the cans of pumpkin puree. When it came down to asking what pumpkin-y treats to make first, the choice was pretty much made for me by my insatiable family. There was no other option but a recipe for Pumpkin Chocolate Chip Bread I had clipped out of the Betty Crocker Fall Baking Catalog (that’s the one with Bakerella on the cover, in case you didn’t know!). Sure, it’s not really a “bread” in the sense that it has no yeast, but it’s a moist and dense bread-like loaf cake and I think we should be able to call it whatever we want.

Wow, look at that big can of pumpkin! I didn’t use all of it in this bread, but that’s a story for another blog post. Also there shouldn’t be salt in that picture, but there should be eggs. My mistake.

After you set your oven to 350F, take a 9×5 loaf pan, or as close as you can get, and grease the bottom up. I didn’t have any real butter, so I had to use Pam. I don’t think anyone ever really notices though.

Toss a stick (1/2 cup) of softened butter into a bowl

And dump a whole cup of sugar on top

A cup of pumpkin goes right on top. Pumpkin is not the most pleasant smelling squash, but at least it tastes good when it’s all cooked up

After you’ve cracked in your two eggs, you’ll get this exciting and colorful mess. It’s about to get a lot messier though.

We were actually preparing two batches of pumpkin bread in two separate bowls! This one, as you can clearly see, we mixed with an electric hand beater. But we also tried mixing another one completely by hand to see if we got any different results in the texture.

But it proved to be quite difficult mixing by hand, we couldn’t get all the butter broken up

So we had to take the hand mixer to it anyway. It looks much more smooth now.

Add 2 cups of flour to your orange mush

1 teaspoon of baking soda

A heaping teaspoon of ground cinnamon

And a teaspoon of pumpkin pie spice. Pumpkin pie spice is made up of cinnamon, nutmeg, ginger, and allspice, so you could really just toss a pinch of each in there if you don’t have any premixed. I love the contrast in the spice colors, baking is so beautiful!

The electric mixer will make all sorts of fun shapes in your bread dough

And this time we did manage to get an even blend with a plain wire whisk! They look pretty similar though, but who knows how they’ll bake.

Oh boy chocolate chips! A cup of mini-semisweets is a whole lot of chocolate chips, but I would like to think no one here has a problem with that

Look at that gorgeous dough. Halloween colors!

Dump the whole bowl into your loaf pan. Shake it out, scoop it out, whatever works! You might have to spin and bang the pan on the counter to get it even.

Pop your bread right into the oven where it will stay for 55-65 minutes! As a Wonder Baker Tip, always use the smallest of the recommended times, or even smaller if you think you have a real hot oven. Baked goods can always be put back into an oven, but once something is burned there’s not too much you can do.

Bread success! If your toothpick comes out clean, it’s done! I really love that crack in the top

And look at those fine crusty sides. If they’re a browner than the top or bottom, that’s nothing to fear.

Inside is a chocolate chip minefield! We cut both loaves open and found that the one mixed with the whisk didn’t rise quite as much as the one baked with the electric mixer, but other than that there was really no textural difference. The taste was truly fantastic with the pumpkin pie spice adding a great spicy punch that didn’t get overpowered by the chocolate. My dad’s serving recommendation is to pop the loaf in the freezer and let it sit for just a few minutes before slicing and enjoying. Though it’s great at any temperature, especially with a pumpkin spice espresso!

Oh, wondering about those cookies in the background there? Well stay tuned, for fall has only just begun and there are more fantastic pumpkin treats to come!

Happy Eating!

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