Tag Archives: fall baking

Celebrating Fall With Pumpkin-Oat Chocolate Chip Cookies

22 Sep

HAPPY FIRST DAY OF FALL! I don’t know about you, but I personally wait for this season all year long – the crispness in the air, the breeze, the leaves, the apples and pumpkins, the excess of pumpkin flavored products and ability to wear scarves…I love it ALL (what can I say, I’m a bit of a “basic white girl” – and while I don’t love the term, I have to admit it’s shockingly accurate sometimes…)

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…Not gonna lie, this would TOTALLY work on me.

But ok – seriously – now that it’s FALL and all things apple/pumpkin/autumn can OFFICIALLY commence, I thought the best thing to do would be to kick things off with a twist on a favorite cookie – Oatmeal Chocolate Chip – with PUMPKIN!

Oatmeal Chocolate Chip cookies are so great – it’s like the Chocolate Chip Cookie’s crunchier cousin (and slightly healthier cuz it has oats in it? maybe?) – and they are my husband’s favorite of all time – and so when I came across this fall-infused variation, I knew they would be the perfect way to kick off Autumn

Pumpkin-Oat Chocolate Chip Cookie
(Recipe Courtesy of Cooking Classy)

Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups quick oats
1 tsp baking soda
3/4 tsp salt
1 3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 cup unsalted butter , softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups canned pumpkin puree
1 3/4 cup semi-sweet chocolate chips
1 cup chopped pecans or walnuts (optional)

Instructions
-Preheat oven to 350 degrees
-In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside
-In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrape down sides and bottom of bowl throughout entire mixing process). Blend in egg then blend in vanilla extract and pumpkin puree
-With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips and pecans (if you want some chocolate to show through set some aside to press into tops before baking)

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The Beauty that is raw cookie dough – just slightly more orange tinted thanks to the canned pumpkin

-Let batter rest 5 – 10 minutes (this just gives the oats some time to absorb the liquids so batter isn’t so sticky and cookies don’t spread so much)
-Scoop dough out 2 Tbsp at a time (I used a 1 1/2-inch cookie scoop, which I recommend using for evenly shaped cookies and fill it heaping), and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart
-Bake in preheated oven 12 – 14 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container

 

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Cookies – pre and post oven

Couple of things that are great about these cookies – they stay super moist thanks to the pumpkin, and the combo of pumpkin and chocolate is pretty great. Also, even if you’re not a huge pumpkin fan, you’ll still like these – the pumpkin isn’t overpowering, and the cinnamon/nutmeg/ginger just lends a nice spice to them

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Best of all – they are easy to make. Cookies generally are, and these are no exception (ease of creation is probably one of the reasons why I love baking cookies so much!)

FallYall

(No – I don’t say Y’all – I am not Southern, not even a little – but I just love the saying “Happy Fall Y’all – so – whatever. It’s happening)

Banana Bread Baked Oatmeal – A Winner For All – Big And Small!

9 Nov

The leaves are turning, the weather is crisp and cool, the Christmas ads have started – all of this means fall is in full swing! Which I couldn’t be more thrilled about, as fall is my favorite season, partly because it brings with it the start of holiday time, and BAKING time! Pumpkin pie, apple crisp, cookies, cakes – I LOVE this time of year most of all

This year though – things are a little bit busy and I haven’t yet had much time to devote to finding and trying new recipes…and here’s the main reason why…

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My son is now 1, and he is walking and running like crazy! He is fast, and into EVERYTHING – it’s can be tiring trying to keep up with him, but it’s also super fun to watch him learn and figure things out

My main kitchen adventures as of late have all involved trying to sneak pureed vegetables into things he will eat – and I have actually had some big successes on that front! But now that he’s 1, he’s eating a lot more non-baby foods, which I am hoping means I can try out some new recipes on him – ones that we can all enjoy

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This most recent endeavor was inspired by these SUPER ripe bananas. I was just going to make banana bread (which is always delicious!), but I wanted to try something new and different – and was scrolling through some recipes when I came upon this one for Banana Bread Baked Oatmeal. Not only would it allow me to use up my bananas, but my son LOVES oatmeal (as do I!) so it seemed that it would be a win all around!

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Ok, so I have assembled my ingredients – ALL of which I had on hand (score!) – so that means it’s BAKING time

Banana Bread Baked Oatmeal
(Recipe courtesy of
Love Grows Wild)

Ingredients
• 2 cups old-fashioned oats
• ⅓ cup brown sugar
• 1 teaspoon baking powder
• 2 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 2 cups milk
• 1 cup banana, mashed
• 1 large egg
• 1 teaspoon vanilla
• 3 tablespoons unsalted butter, melted
• ½ cup walnuts, chopped

Instructions
1. Preheat oven to 350ºF and spray an 8″ square baking dish or pie plate with nonstick cooking spray.
2. Add the oats, brown sugar, baking powder, cinnamon, nutmeg and salt in a medium bowl and stir to combine. In another large bowl, whisk together the milk, banana, egg, and vanilla. Slowly pour in the melted butter, whisking constantly.
3. Add the oat mixture into the wet ingredients and stir to combine. Transfer to the greased baking dish and bake for 25 minutes. Meanwhile, put the chopped walnuts on a baking sheet and toast in the oven for 5 minutes. Sprinkle the toasted walnuts on top of the oatmeal and cool slightly before serving.

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The oats – before and after baking

The only change I made was that I omitted the nuts – I didn’t have any at home, plus I wasn’t sure how my son would be able to handle them (after all, he only has 4 teeth!). I do LOVE toasted nuts, and I can see how they would really be a great addition to this – but it certainly didn’t NEED them – it was delicious on its own

Also, I found it actually took closer to 40 minutes to cook – the recipe said 25 but mine was still pretty jiggly after just the 25 minutes. After 40 it was nice and set and perfectly browned on top

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Beautiful, aren’t they? The blog I got the recipe from says it “tastes like a slice of warm banana bread” – which is pretty true, it was nice and moist and almost bread pudding like in consistency, but with the oats adding a nice crunchy texture to it

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It got the seal of approval from my husband (and the dog!)

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And my littlest mouth loved it too

Needless to say, there wasn’t much left after we attacked it, and I will for sure be making this again

Pumpkin Season Continues With Easy Cookies And Delicious Oatmeal

27 Sep
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Me and my (three!) pumpkins love fall!

I already kicked off my fall baking season with this amazingly easy Crock Pot Pumpkin Butter – and I loved it so much that I figured why not keep the pumpkin-y good times rolling? Plus – I am officially 9 months pregnant now – and I figured this might be one of my last chances to bake or try some new fall recipes before our little guy arrives, so I wanted to take full advantage!

Starting with the most important meal of the day, I decided to whip up some Pumpkin Spice Oatmeal so I could get my breakfast on before I moved on to the heavy labor of making cookies

Pumpkin Spice Oatmeal (Recipe Courtesy of Food Network)

Ingredients
One 15-ounce can pure pumpkin puree
2 cups milk, plus more for serving
1/2 cup dried cranberries or raisins
1/4 cup light brown sugar (packed), plus more for sprinkling
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
Kosher salt
2 cups old-fashioned rolled oats
Pepitas (toasted pumpkin seeds), for serving

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Directions
-Whisk the pumpkin puree, milk, 2 cups of water, the dried cranberries, brown sugar, pumpkin spice, vanilla and a large pinch of salt together in a medium saucepan. Bring to a simmer over medium heat, then add the oats and reduce the heat to medium-low
-Gently simmer, stirring frequently, until the oats are tender and the oatmeal is the consistency you like, 10 to 15 minutes (15 minutes for very thick oatmeal)
-Ladle the oatmeal into bowls and serve drizzled with milk and sprinkled with a little extra sugar and pumpkin seeds

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The only modification I made to this was I didn’t include the toasted pumpkin seeds – not for any particular reason except that I forgot to get them at the store – whoops…but I am thinking that if you don’t have them on hand, you can substitute sliced almonds or other nuts

My husband and I both really enjoyed the way that this turned out – the oats were well cooked and it wasn’t too thick – my husband’s only complaint was “too many raisins” but that is a matter of personal opinion I think! The spices and pumpkin taste weren’t too overpowering, and since I am an oatmeal LOVER – this really hit the spot!

 

Delicious breakfast – check! Now on to the COOKIES….

Last year I tried out these Salted Pumpkin Chocolate Chunk Cookies – and they had a nice cake-y texture and were overall a success. But personally, I prefer a more dense, thick cookie – which is what led me to this recipe for Pumpkin Oat Chocolate Chip Cookies

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Someone is ready to help make cookies (and eat them!)

Pumpkin-Oat Chocolate Chip Cookies (Recipe courtesy of Cooking Classy)

Prep Time: 20 minutes
Cook Time: 14 minutes
Yield: About 4 dozen

Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups quick oats
1 tsp baking soda
3/4 tsp salt
1 3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 cup unsalted butter, softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups canned pumpkin puree
1 3/4 cup semi-sweet chocolate chips
1 cup chopped pecans or walnuts (optional)

Directions

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrape down sides and bottom of bowl throughout entire mixing process). Blend in egg then blend in vanilla extract and pumpkin puree.

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Various stages of cookie dough – is there any sight more beautiful than when butter and sugar meet?

With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips and pecans (if you want some chocolate to show through set some aside to press into tops before baking). Let batter rest 5 – 10 minutes (this just gives the oats some time to absorb the liquids so batter isn’t so sticky and cookies don’t spread so much)

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Before and after their time in the oven

Scoop dough out 2 Tbsp at a time (I used a 1 1/2-inch cookie scoop, which I recommend using for evenly shaped cookies and fill it heaping), and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 12 – 14 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

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The deliciously moist finished product – oats, chocolate, pumpkin – what more could you want?

 Aside from the slightly selfish reason of wanting a dense cookie (which these definitely were by the way!), I wanted to make something my husband would enjoy but with a slightly fall twist – as his favorite cookie is oatmeal chocolate chip. He liked these too – and kept sneaking them off the rack when he thought I wasn’t looking! The pumpkin gave them a nice flavor but also helped to keep them moist and dense – and between the texture of the oats and the chocolate chips, I would say it’s definitely something I would make (and eat!) again!

The great thing about both of these recipes is that I had most of the items on hand, and the few items I needed (canned pumpkin and raisins) were easily and cheaply obtained. Overall these are both easy and would please just about any crowd – and are perfect for celebrating the best season of all – FALL!