Pumpkin Chocolate Chip Cookies

Ingredients:
1 c. shortening (I made one batch with half replaced with applesauce)
1 c. packed brown sugar
1 c. granulated sugar
2 c. pumpkin puree
2 tsp vanilla
4 c. flour
2 tsp baking soda
1 tsp cinnamon
1/4 tsp each ginger, nutmeg, allspice, cloves
1/2 tsp salt
1 12oz pkg chocolate chips (if you are looking for dairy free, try Ghiradelli semi-sweet)

Directions:
1. Preheat oven to 375.
2. In a large bowl, cream sugars and shortening together. Add pumpkin and vanilla.
3. In a separate bowl mix together dry ingredients. Slowly combine dry ingredients into wet. Fold in chocolate chips.
4. Roll into balls and flatten slightly (easiest to use a small cookie scoop).
5. Bake for 9-14 minutes or until they are golden brown. Cool on wire rack. (Mine were done in 9 minutes)
Makes approx. 4 dozen (mine made 4 1/2)

These are very soft and moist, much like cake or muffins. (Don’t store them closed tightly) Careful, they are addicting and I’ve been known eat to 4+ a day

the spices, really doesn’t matter the brand just freshness

perfect cookie scoop

the finished product, thinking I need to make some more after looking at these. mmmmmmm

Tips:
-You can replace half the shortening with applesauce to make them healthier, still tastes the same. Don’t replace all of it or they get a weird texture on the outside.
-If you prefer, you can use butter instead of shortening and add in the traditional amount of eggs for a more traditional texture.
-Be careful when storing; they are super moist and will stick together much like muffins or cupcakes. I stored them in ziploc bags left slightly open and a sheet of parchment paper between layers.

If you have any ideas for future posts please let me know!
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This first recipe is based on a recipe from PickYourOwn.org, I of course changed it just a little bit . I chose this one because this year we had good intentions of making jack-o-lanterns when we purchased our pumpkins but we ran out of time (and weren’t at home for trick-or-treating anyway). So rather than throw them out I was sure I could use them for something. You could use this recipe for a pumpkin pie pumpkin and cut out most, if not all the sugar (check the site for a regular recipe).

Pumpkin Pie (from a Jack-o-lantern pumpkin)
*do not use one that you carved, it has started to grow bacteria or even fungus after being exposed)
Ingredients:
1 c. sugar or 3/4 c. honey (I used 1/2 c. sugar and 1/2 c. honey to make it a touch sweeter)
1.5 tsp cinnamon
1 tsp cloves
1 tsp allspice
1/2 tsp ginger
1/2 tsp salt
1/4 tsp. nutmeg
4 eggs
3 c. pumpkin puree (check above website for tips to making pumpkin puree)
1-1.5 cans evaporated milk (I used 1, it was liquidy enough)
2 crusts (yes I used store bought, Pillsbury, I’m sure homemade is better but I’ve never made one and this was my first ever pie)
*Need 2 8″ or 9″ round pie plates* (I used glass pyrex)

Directions:
1. Preheat oven to 425. Prepare pie crusts.
2. Mix together ingredients using a mixer until mixed thoroughly (make sure there are no spice clumps)
3. Roll out pie crusts and press into pie pans (get out any air bubbles). Don’t poke with a fork. Tuck any edges under the top of the pie plate, make it pretty if you want.
4. Pour the mixture into the pie crusts, splitting evenly between the two. It will be soup-like so be careful moving them.
5. Cover the edges with aluminum foil or a pie crust shield. From experience (and a friend’s suggestion for the next time) cover them before starting to bake, it’s hard to put foil on after it gets hot.
5. Bake at 425 for the first 15 minutes. Reduce temperature to 350 and bake for an additional 45-60 minutes or until toothpick/knife inserted comes out clean (mine was done after an additional 35 minutes, gas oven).
6. Cool completely on a rack and then refrigerate over night or serve warm. Top with whipped cream or vanilla ice cream if desired.

The second recipe is based on a recipe from Bryanna Clark Grogan. I chose to make this for my my dairy, soy, and egg intolerant child and my vegan step-sister. I didn’t make a crust although she has recipes on there for that but since I had never made one before and didn’t have all the necessary tools/skills/etc I chose to go crustless in a square 9×9 pan. It turned out similar to thick pudding texture, and was a bit spicy so I would reduce those amounts unless you like a heavily spiced variety. I’d probably half the spices in the above recipe and it would be perfect.

Vegan Pumpkin Pie
Ingredients:
2 c. pumpkin puree
1 c. milk alternatives (I used rice milk although I think a richer one would be better)
3/4 c. brown sugar
3-4 tbsp cornstarch (I used 4 since rice milk is very thin)
1 tbsp molasses (I didn’t have any and used dark Karo syrup, not the same but…)
1 tsp cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves (oops I used both)

Directions:
1. Preheat oven to 350. Prepare pie crusts.
2. Mix together ingredients using a mixer until mixed thoroughly (make sure there are no spice clumps)
3. If going crustless, skip steps 4-6 and pour mixture into lightly greased square pan.
4. Roll out pie crust and press into pie pan (get out any air bubbles). Don’t poke with a fork. Tuck any edges under the top of the pie plate, make it pretty if you want.
5. Pour the mixture into the pie crust, it will be soup-like so be careful moving it.
6. Cover the edges with aluminum foil or a pie crust shield. From experience (and a friend’s suggestion for the next time) cover them before starting to bake, it’s hard to put foil on after it gets hot.
5. Bake at 350 for 45-60 minutes.
6. Cool completely on a rack and then refrigerate over night to finish setting up.

I forgot to take a picture but that’s alright, they didn’t look all that special even though they tasted fine. But here is a picture of my mess

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Ingredients:
2 c. sugar
1/2 c. butter
1/2 c. milk
3 tbsp cocoa powder
3 c. quick cooking oats
1 tsp vanilla
1 pkg shredded coconut, optional*

Directions:
1. Melt butter in a medium sized pot. Mix in Milk and sugar; boil one minute.
2. Remove from heat and mix in cocoa and vanilla. Add Oatmeal and as much coconut as you wish (I usually use about half a package)
3. Place spoonfuls of mixture onto waxed or parchment paper. Let them dry and set up and then enjoy!

*adding coconut will make them chewier and take less time to set up

And now that you have my favorite cookie recipe, feel free to bring some by

Ingredients:
1 18.25oz chocolate cake mix (dark chocolate is best, cake will be sweet enough)
+ oil, water, and egg as the recipe calls for
2 cans of canned, pitted cherries (usually called sour cherries-not pie filling or maraschino cherries), drained reserving liquid
1 tsp almond extract
1 tsp vanilla extract
2 tsp brandy extract
1 large tub whipped cream
1 10oz bag of semi-sweet chocolate chips (can use melt-able baking chocolate)

Directions:
1. Mix and bake cake according to directions in 2 9-inch pans, greased and floured halfway up sides.
2. Let cakes cool completely before continuing. Place one layer on cake platter.
3. Mix together 1 cup of reserved cherry juice, almond, vanilla, and brandy extracts (used in place of alcohol) *. Pour half of mixture evenly over the layer on the platter, slowly to let cake absorb liquid.
4. In a large bowl, gently mix the whipped cream with enough reserved cherry juice to color and flavor it. Be careful not to add too much liquid or over-mix, it will separate. Set aside.
5. Set some of the chocolate aside for garnishing. Melt half of the remaining chocolate according to package directions and spread over the top of the first layer of cake.
6. Cover the chocolate in a single layer of cherries. Spread a small layer of whipped cream over the cherries.
7. Place second layer of cake on top. Pour remainder of cherry juice mixture evenly over the second layer, slowly to let cake absorb liquid.
8. Melt second half of chocolate. Spread melted chocolate over the top of second layer. Cover the cake in whipped cream mixture.
9. Use remaining cherries to garnish the cake. Grate or shave reserved chocolate over the cake.

*Traditional Black Forest Cake uses a German cherry brandy called Kirschwasser or Kirsch. You can leave out the extracts and replace as much of the cherry liquid with the brandy as you wish, depending upon how strong you want it to be. Remember the alcohol does not get cooked off!