Cake Mix Pumpkin Chocolate Chip Cookies

These are the simplest autumn cookies to make.

And I'm all about simplicity right now.

Pumpkin Chocolate Chip Cookies
1 box Spice Cake Mix
1 (14 oz) can pumpkin puree
1 bag (2 cups) mini chocolate chips (or omit the chips and frost with a good cream cheese frosting)

Combine cake mix and pumpkin puree. Stir in chocolate chips. Drop by rounded spoonfuls onto a greased cookie sheet. Bake in a preheated 350 degree oven for 12-15 minutes.

Italian Salsa

This is just a "top-it-yourself" bruschetta. You can flavor it to taste. We prefer more balsamic vinegar than olive oil, try equal parts at first, then adjust.

Italian Salsa

5-6 tomatoes, diced (we used a variety of heirloom tomatoes from Matt's Garden)

8-10 fresh basil leaves, chopped

3 cloves garlic, finely chopped

1/4 cup olive oil

1/3 cup balsamic vinegar

pinch coarse salt

few turns of the pepper mill

Combine tomatoes, basil and garlic. Drizzle with olive oil and vinegar. Season with salt and pepper.

Serve with a thinly sliced, toasted baguette.

Quick! Make this before the first frost gets your tomatoes!

Chocolate Chip Muffins

Mmmmmmmmmmmmm.............

My contribution to the semi-annual omelet brunch.

Chocolate Chip Muffins
from the Worldwide Ward Cookbook
Muffins
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup (8 oz) plain yogurt
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup semi-sweet chocolate chips

Topping
1/4 cup semi-sweet chocolate chips
2 T brown sugar
1 tsp cinnamon

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add yogurt and vanilla and mix well. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Add to creamed mixture just until moistened. Fold in chocolate chips. Fill paper lined muffin cups two-thirds full. Combine the topping ingredients and sprinkle over batter. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from muffin tins.
Makes 1 dozen.

Fresh Apple Cake with Warm Vanilla Sauce

The weather here has finally cooled down. I'm in the mood for some good old fashioned autumn baking. This moist, cinnamony-apple cake tastes delicious...and will make your house smell divine!

Fresh Apple Cake
adapted from Peacocks on my Porch

1/2 cup shortening
2 cups sugar
2 eggs
2 c flour
1/2 tsp salt
1/2 tsp nutmeg
1 1/2 tsp cinnamon
2 tsp soda
3 cups shredded apples (I prefer granny smith)

Preheat oven to 350 and spray a 9-x-13 inch pan with cooking spray.
In a large bowl, cream shortening, sugar and eggs. In a medium bowl, whisk together flour, salt, nutmeg, cinnamon and soda. Add to creamed mixture along with the apples. Beat until combined.
Bake for 30-40 minutes, until a cake tester comes out clean.

Warm Vanilla Sauce
1 cup sugar
1/3 cup whole milk
1/2 cup butter
2 tsp vanilla

Combine in a saucepan and bring to a boil. Pour over individual cake slices.

World Peace Cookies

If you are craving something intensely chocolaty, give these cookies a try.

Divine with a glass of COLD milk.

World Peace Cookies
Recipe from Dorie Greenspan via Bon Appetit

1 1/4 cups all purpose flour
1/3 cup natural unsweetened cocoa powder
1/2 tsp baking soda
11 T unsalted butter, room temperature
2/3 cup packed brown sugar
1/4 cup sugar
1 tsp vanilla
1/4 tsp fine sea salt
5 oz extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no bigger than 1/3 inch)
(I substituted Guittard Extra-Dark Chocolate Chips)

***all my cookie dough lovers out there: UNITE! no eggs in this dough. eat with reckless abandon!***


Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat until just blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn't come together, knead lightly in bowl to form ball...mine came together easily). Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch diameter log. Wrap each in plastic; chill until firm, about 3 hours. (Can be made 3 days ahead...just keep in refrigerator.)

Preheat oven to 325. Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2 inch thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11-12 minutes. Transfer to rack; cool.

Creamy Lemon Squares

These treats reminded me of a tangy lemon cheesecake. You could certainly use full fat cookies and cream cheese, but believe me, they are satisfyingly decadent as is.

adapted from Kraft Food and Family

20 reduced fat vanilla wafer cookies

1/2 cup flour

1/4 cup packed brown sugar

1/4 cup cold butte, cut into half-inch cubes

8 oz. Neufchatel cheese, softened

1 cup granulated sugar

2 eggs

2 Tbsp. flour

3 Tbsp. lemon zest, divided (you should get enough juice and zest from 2 large lemons)

1/4 cup fresh lemon juice

1/4 tsp. baking powder

2 tsp. powdered sugar

Heat oven to 350ºF.

Line 8-inch square pan with foil. Put cookies in bowl of food processor fitted with the blade attachment. Process until you have fine crumbs. Add 1/2 cup flour and brown sugar. Pulse to combine. Add cold butter cubes and pulse until mixture resembles coarse crumbs; press onto bottom of prepared pan. (If you don't have a food processor, stir the crumbs, flour, and sugar together in a bowl, then cut the butter into the dry ingredients with a pastry cutter or two knives.) Bake 15 minutes.

Beat Neufchatel cheese and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust.

Bake 25-28 min. or until center is set. Cool completely. Refrigerate 2 hours or overnight. Sprinkle with powdered sugar and remaining zest before serving.

We loved this refreshing dessert after a spicy Mexican dinner. I think next time I make it, I will try limes!

Frozen Brownie Sundaes, or "Cousin Lindsey Strikes Again"

Thursday afternoon, I got a text-recipe from Cousin Lindsey (the cyclist said I couldn't mention her syrup or you know that I would).

I've said it before...I've learned from experience, her recipe suggestions are golden...as are her crafting ideas...and her style advice. I wonder if she gives stock tips?

Frozen Brownie Sundaes
from Giada (via Lindsey)

Brownie Layer
2 T water
1/4 cup vegetable oil
1 large egg, room temperature
1 3/4 cups brownie mix
1/2 cup semi-sweet chocolate chips
2 (1.4 oz) Heath or Skor bars, coarsely chopped

Ice Cream Layer
1 pint dulce de leche or caramel ice cream (Haagen-Dazs), softened (if you think you may want to sneak a bite, just to taste, take my advice and just buy two pints...unless you're superhuman and can really stop at just one bite)

Chocolate Layer
1/3 cup heavy whipping cream
1 3/4 cups milk chocolate chips

Sauce
1 (12 oz) bag frozen strawberries, thawed (could substitute raspberries)
1/3 cup powdered sugar
1 tsp fresh squeezed lemon juice

Brownie layer:
Put an oven rack in the center of the oven. Preheat oven to 350. Spray an 8 x 8 inch glass baking pan with cooking spray. Line the pan with parchment paper, allowing at least 2 inches overhang (you will use this to pry the entire dessert out of the pan...much easier to cut that way...so don't skimp. You'll need the leverage). Spray the parchment with cooking spray. Set aside.

In a large bowl, mix together the water, oil and egg. Add the brownie mix and stir until blended. Stir in the chocolate chips and candy bar pieces. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 20-25 minutes. Remove from the oven and cool completely (in the pan, on a wire rack), about 1 1/2 hours.

Ice Cream Layer:
Using a spatula, spread the softened ice cream on top of the brownie layer and freeze until firm, at least four hours, I say overnight. Go ahead and lick the spatula.

Chocolate Layer:
In a small saucepan, heat the cream over medium-low heat until hot but not boiling. Remove the pan from the heat and add the chocolate chips. Stir until the chocolate chips are melted and the mixture is smooth. Using a spatula, spread the chocolate mixture over the ice cream layer. Freeze for at least one hour or until ready to serve.

Sauce:
Put the strawberries, powdered sugar and lemon juice in a blender and blend until smooth.

To serve:
Remove the layers from the pan and peel away the parchment paper. Cut the layers into squares and drizzle with the strawberry sauce.

We took them to one of the last cookouts of the season. The filmmaker ate three servings.