Nana’s Pumpkin Chocolate-Chip Cookies

 These aren’t my Grandmother’s recipe, but a friend’s. These have definitely compounded my love for pumpkin and chocolate though. They are cakey, moist and richly textured. Definitely a scrumptious diversion from pretty much anything.

*Enjoyment is multiplied when eaten with eyes tightly closed.

Nana’s Pumpkin Chip Cookies

4c. flour                          1c. white sugar

2c. oats                           1 egg (I used 1Tbsp. ground flax seed+3Tbsp. water)

2tsp. baking soda         1tsp. vanilla

3tsp. cinnamon             1 can (15oz.) pumpkin puree 

1tsp. salt                         1c. semi-sweet chocolate chips

1c. softened butter

 

Preheat oven to 350*F

Combine flour, oats, soda, cinnamon, + salt in bowl. Set aside. Cream butter + sugars til light and fluffy. Add egg + vanilla. Alternate additions of dry ingredients + pumpkin, mixing well after each addition. Stir chips in. Place small scoops on baking sheet.

Bake until tops are firm, (the recipe says 13-15 minutes, but mine took more like 20-25 minutes) let cool.

Makes 4-5 dozen.

 

~HannahBeth

Apple-Butter Crumb Bars {My Recipe}

One week ago, my mother came home bearing 3 bushels of apples. That’s one-hundred and twenty pounds, my friends. Needless to say, we’ve been racking our brains to come up with ways to use them all! Lots of canning and baking have been going on around the house this week.

I came up with this recipe because I could not find anything that was similar enough to what I had in mind. I’m rather pleased with how it turned out!

Apple-butter Crumb Bars

Ingredients for Filling:

6-8 cups peeled, cored, and sliced apples (I used Jonathan)

1 pint (2 cups) apple butter

1/2 cup brown sugar

1/2 cup stevia in the raw

1/2-1 teaspoon vanilla

1 teaspoon cinnamon

1/4 teaspoon salt

2 Tablespoons flour

Ingredients for Crumbs/Crust:

1/2 cup white sugar

1/2 cup stevia in the raw

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1 cup (2 sticks) unsalted butter

1 egg (I used 1 TBSP ground flaxseed and 3 TBSP water)

  Directions:

Pre-heat oven to 375 degrees F (190*C).

In a large bowl, mix together all ingredients for the apple filling; set aside.

In separate bowl, stir together sugar, flour, baking powder, salt, and cinnamon. Use a fork, pastry cutter, or simply your [clean] hands to blend in the butter and egg. *If using flax, mix dry flax-seed in with flour mixture; add water with butter.* Dough will be crumbly.

Pat a little less than half the dough into a greased 9×13″ pan. Spoon apple filling into pan; top with the rest of the crumble dough.

Bake until just browning, about 50 minutes. Let cool completely before cutting. Enjoy!

I think these would be really cute if you made them individually in little ramekins or muffin tins. If you make these, I would love to hear how they turned out, and what variations you made! 🙂

~Hannah B

Copycat Starbucks Pumpkin Frappuccino {Recipe}

I love anything to do with pumpkins. I make pumpkin smoothies, eat pumpkin seeds, cheer in fall, and anything else that supports them. Though I’ve never made a Jack O’ Lantern… Anyways.

This recipe. To die for*.

I have been following Katie’s blog for about a year now, and I’ve made many of her recipes, with great results! She’s vegan, so none of her recipes call for animal products, (which is great for me; I’m allergic to dairy!) but they are easily adaptable, if adaptation is even necessary!

I made this recipe twice in three days. I had it for lunch both times. I am not [too] ashamed of that fact, considering this version is very very healthy!

*If you love pumpkin like me, that is. 😉

Happy Thursday!

~Hannah B