Oct 2, 2012

Chocolate Chip Pumpkin Pie Cookies

Chocolate Chip Pumpkin Pie Cookies
Makes 6 dozen cookies

These scrumptious cookies can be made ahead of time, wrapped well, and frozen for up to 1 month.

4 ½ cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
2 cups unsalted butter, at room temperature
1 cup light brown sugar, packed
1¼ cups granulated sugar
1 (15 ounce) can pure pumpkin puree
2 large eggs
1½ teaspoons vanilla extract
2 cups semi-sweet chocolate chips
1 cup walnuts, chopped

    •    Preheat oven to 325 degrees F. Line baking sheets with foil and set aside.

    •    Place flour, baking powder, baking soda, salt and pumpkin pie spice in a medium bowl, whisking to combine. Set aside.

    •    Place butter and sugars in the large bowl of an electric mixer and beat until combined, about 2 minutes.

    •    Add pumpkin puree, beating to combine.

    •    Add eggs and vanilla, beating to combine.

    •    Add flour mixture ½ cup at a time, beating after every addition.

    •    Add chocolate chips and walnuts, beating just to combine.

    •    Drop dough by the tablespoon onto prepared baking sheets, leaving 2 inches between cookies. Bake until lightly golden, about 14 minutes.

    •    Remove from heat and let cool for 5 minutes before transferring to a cooling rack.

Pumpkin Parmesan Popovers

Pumpkin Parmesan Popovers
Makes 12 popovers

6 tablespoons butter, melted, plus extra for greasing pans
8 large eggs, at room temperature
2 cups milk, at room temperature
2/3 cup pure pumpkin puree
½ cup plus 2 tablespoons Parmesan cheese, grated
¼ teaspoon salt
2 cups all purpose flour

    •    Preheat oven to 375 degrees F. Grease a two 6-count large muffin tins with butter.

    •    Place muffin tin in oven while preparing batter.

    •    Place eggs, milk and melted butter in a large bowl and beat with an electric mixer until smooth. Beat in pumpkin puree, ¼ cup of the Parmesan cheese and salt.

    •    Add flour and beat to combine.

    •    Remove muffin tin from oven. Fill compartments halfway with batter. Sprinkle tops lightly with remaining Parmesan.

    •    Immediately return muffin tin to oven and bake until well browned and puffed, about  35-40 minutes.

    •    Use a small knife to make a slit in the top of each popover to release steam. Return to oven and turn off heat. Let sit in the warm oven for 10 minutes.

    •    Remove from heat. Remove from muffin tins immediately using a small spatula.

    •    Serve hot.

Roasted Pumpkin Soup

Roasted Pumpkin Soup
Makes 4 servings

Toast the pumpkin seeds to garnish this delicious soup. Simply remove any bits of pumpkin, then place seeds on a lightly oiled baking sheet. Toast in a 325 degree F oven until lightly golden and crisp, about 10 minutes.

You can use any winter squash with this recipe: butternut, acorn or banana squash all work deliciously.

3 cups sugar pumpkin, seeded and cut into large chunks
2 medium apples (Gala, Fuji or Pink Lady), cored and cut into quarters
1 medium yellow onion, cut into 8 wedges
1 tablespoon fresh sage leaves
2 teaspoons fresh thyme leaves
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 cup olive oil oil
2 cups almond milk, hot


    •    Preheat oven to 400 degrees F. Line a baking sheet with foil.

    •    Place pumpkin, apples, onion, thyme, sage, salt and pepper in a large bowl. Drizzle olive oil over the top, tossing to coat.

    •    Place mixture on prepared baking sheet and roast for 45-60 minutes or until golden brown.

    •    Remove from heat and let cool for 5 minutes. Peel skin from pumpkin and discard. Place pumpkin flesh, onion and apples in the work bowl of a food processor and blend until smooth. Add almond milk and pulse until desired consistency is reached.

    •    Serve hot.