We had a strange confluence of events last evening, with the boys wanting dessert but no sweets to be found. I did, however, have half a bag of white chocolate chips and a can of pumpkin in the pantry. This got me to thinking, as it does, "hmmmm...those could work together nicely". I considered pumpkin bread or cake with the chips added in, but that would take too long to bake. So I Googled pumpkin white chocolate chip cookies and, lo and behold, someone had already thought of it. I found that recipe here. I simply adapted the recipe to be gluten-free and this made an incredible cookie. Really. Try it. If you don't want/need GF, just use regular flour in the same proportions below. But with this particular recipe, you would never know the difference. I promise. It's a gorgeous marriage of the snickerdoodle and pumpkin-ness. We found that the white chips made these cookies too sweet. I would leave them out next time. As a side note on the GF front (I'm going on 4 years in January), I have recently switched to using either Pillsbury's or King Arthur's GF flour blend. Both already contain xantham gum. Make sure that you add 1/2 tsp of xantham gum to this recipe if you are NOT using a blend that includes it. Ingredients 1/2 cup butter 1/4 cup brown sugar 1/2 cup white sugar 1 tsp vanilla 6 Tbsp pumpkin puree (I used canned...) 1 1/2 cup flour (I used Pillsbury's GF blend. Use whatever type you like, but be sure to include xantham gum if making your own GF blend) 1/4 tsp salt 1/4 tsp baking powder 1/4 tsp baking soda 1 tsp cinnamon 1. Combine softened butter, sugars, vanilla, and pumpkin. Mix well. 2. Add remaining ingredients. Mix well. Refrigerate dough for at least 30 minutes. (DO NOT SKIP THIS STEP. EVEN THOUGH YOU REALLY REALLY WANT TO.) (Okay, true confessions...I put mine in the freezer for 15 minutes. Which is totally more than MY mom would ever have done.) 3. Form into balls about 1-1/2 inches in diameter. Roll in a mixture of 1/2 cup sugar with 1 tsp cinnamon. Place on baking sheet. 4. Using hands, gently press dough to about a 1-inch thickness. Bake at 350 degrees for 8-10 minutes. These babies really need some time to cool before you eat them. If you do the GF version, I would give them 30 minutes to an hour. They taste like real snickerdoodles, but better, because they have pumpkin in them. Let me know what you think.
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I made this recipe based on leftover vegetables in the refrigerator that I wanted to clean out before grocery day. Being a Friday night, I had the luxury of spending a little extra time in the kitchen, so I made this in addition to a batch of meatballs and sauce for the boys. It was surprisingly delicious - better than I expected. I ate it over spaghetti squash. The secret is to chop all of the vegetables into very, very small dices. Everything in the list below was chopped prior to adding to pan. Yes, there is a lot of chopping involved; however, chopping can be strangely meditative if you give it a chance.
Copious amounts of olive oil 4 cloves minced garlic 1 cup chopped onion 1 cup chopped mushrooms 1 cup chopped eggplant 2 cups chopped tomoatoes 1 cup chopped pepper 1 cup chopped zucchini 1/2 cup grated carrot 1 cup chopped spinach 1/2 cup chopped fresh basil 1/2 cup chopped fresh parsley Preheat skillet over medium heat. Add oil, garlic, and onion, Saute for about 5 minutes. Add remaining vegetables and herbs, and a splash of red wine. Allow to gently simmer for 30-40 minutes, or until veggies are all soft. Spoon over pasta or spaghetti squash. |
AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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