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Who has heard of Crumbl Cookie? I haven't tried them out yet, but I have friends who seem to constantly rave about them and love them. I honestly feel like when I go to places like Crumbl and test out their product I just feel like I could have just made it myself.
Now, don't get me wrong, I'm not hating on Crumbl. Like I said, I've never had a Crumbl cookie. Maybe someday I'll have one and think, "wow was I wrong! I could never emulate this delicious chewy cookie goodness!" It did get me intrigued though. See, I had just gotten a giant cookie scoop and I wanted to try to make some big, bakery style cookies. I got on Crumbl's website and saw that one of their offerings was pumpkin chocolate chip cookies. Guys. You know how I feel about pumpkin. Hello, it's why I'm doing this pumpkin cookie series. So, I made these giant, bakery style, chewy, pumpkin chocolate chip cookies. These cookies are amazing. They're soft and chewy, but not cakey like many pumpkin chocolate chip cookies are. They taste like chocolate chip cookies, but with pumpkin in them. The secret? Don't use eggs. The pumpkin is so moist, it replaces the egg. The result is a delicious, soft, chewy cookie that just tastes like fall. With my large cookie scoop I can make twelve. It's easy to double the recipe to get 24. I made a double batch of these pumpkin chocolate chip cookies to give to people as a thanks for all that they had done for us shortly before Elodie was born, and after she passed away. So, without further ado, here is the recipe. Please make it, and if you're a Crumbl cookie fan, tell me if you think I should work for them as a recipe formulator... or something.
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This post contains affiliate links. I will be compensated for purchases made through those links at no additional cost to you. Thank you for your support! This was originally posted last October. I'm still going through all the freezer meals people have generously given me. To be perfectly honest, I haven't been in a good mental space to think about cooking a meal on my own. The cooking would probably be good for me, but I just don't want the messy kitchen afterwards. So, enjoy this throwback, which, by the way, is DELICIOUS. I'll be baking and cooking for you again soon. I promise. -Lindsey Okay guys, I promised you last week I would give you this recipe. Now you know how to make the delicious sauce that goes with this, you are reading to make the butternut squash lasagna itself!
You guys, this butternut squash lasagna is SO GOOD! I won't pretend that it is really Italian at all. And not just because my sister in law would beat me up for trying to lie to you like that. I am pretty sure if you go to Italy you are not going to find this butternut squash lasagna anywhere. However, there is plenty of cheese, so I think I'll be forgiven. I've been trying hard to swap out meat in our recipes for more vegetable based proteins. We aren't going totally vegetarian or vegan like Maddy, but we are trying to be more plant based. I spruced up the protein in this lasagna with some tofu. Don't worry guys, tofu does not have a strong flavor so if you haven't really had tofu before it is not going to be the signature part of this dish. So lets review everything in this recipe: butternut squash, tofu, pumpkin, and cheese. This butternut squash lasagna is fall on a plate. Also, as you can see from my photo, I used zucchini as lasagna noodles. That really wasn't my plan originally. However, PH is gluten free and we did not have enough gluten free lasagna noodles for this, so I pulled out my mandolin and sliced up some zucchini to use for the rest of the layers. They are really interchangeable here and if you want to bulk up the veggie content then go ahead and use all zucchini! You can check out my post here on how to make zucchini lasagna noodles. I know you are going to love this butternut squash lasagna with pumpkin pasta sauce. It is a warm, comforting fall hit!
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Do you enjoying adding a new delicious dish or two to your Thanksgiving Dinner? The traditional food is so good and we look forward to it each year when Thanksgiving rolls around, but it's always fun to have a new dish to talk about when the meal is over and people will only have good things to say about this Pumpkin Pecan Cheesecake!
This recipe for Pumpkin Pecan Cheesecake is a twist on an old recipe that I have had hanging around in my recipe box for years. The old recipe had a cracker crust and walnuts. I decided that pecans are more of a favorite at our house and of course a gingersnap crust would go so well with pumpkin! So I decided to give it a try and guess what! I was right! The ginger flavor and crunch of the gingersnaps make a crust that I may start using in loads of other applications! It is so easy to make in a food processor! It takes a little finesse to smooth it across the bottom and up the sides of the spring-form pan. (I used a fork and then my fingers.)
I mixed the filling in myKitchen Aid. I learned that it is very important to stop and scrap the bowl frequently or you may end up with some leftover lumps of cream cheese. (You may notice a couple in my slice of cheesecake, I'm glad this was my test cake. Although, they didn't detract from the deliciousness of the cake at all!)
Do you see that candied pecan topping? There is no need to cook on the stove top. You just mix the ingredients in a bowl and then spoon on top of the almost completely baked cheesecake and bake it for 10 minutes longer. The topping comes out perfectly crunchy and gives a beautiful texture that offsets the creaminess of the pumpkin cheesecake itself! Lindsey, my pumpkin loving daughter is going to love this dessert!
This Pumpkin Pecan Cheesecake came together so much easier than I expected that it would for the impact I know it will make on Thanksgiving! I hope you enjoy it! Let me know!
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This post was originally posted in 2017. It has been updated with this adorable video of my daughter from when we made some today. These Pumpkin Snickerdoodles and the perfect fall cookie.
Do you know what I love about pumpkin?
Everything. That's what. I know pumpkin spice is all the fall rage these days, and let me tell you something, I will take the blame for it. Way back in 2006 a few friends and I started a tradition of having a pumpkin party. It just so happened to perfectly align with my birthday, and I've had a pumpkin party every year for my birthday ever since. If you want to know the truth, if it were up to me I'd put pumpkin in my food every day of the year. Since I have a husband who, while he does not object to pumpkin, does not adore pumpkin as I do I behave myself every year and wait. Well guess what! IT IS ALMOST FALL AND I CAN DO WHAT I WANT! PUMPKIN EVERYTHING!
I decided to make you a pumpkin recipe this week and I really got into my head. Should it be sweet or savory? Basic or creative? What else could I do to show you the power of pumpkin? Well, my mom suggested I make my pumpkin snickerdoodles, and since I had volunteered to make cookies for a church function anyway it seemed like a win win.
I'll be honest, I originally found this recipe on Pinterest many years ago (we're talking pre-mission somewhere around 2012). I can't recall where it originated from, and I am sorry for that, but it is really so delicious. These snickerdoodles are so soft and pumpkin-y and wonderful that if you find who originally created the recipe, tell me. Not only will I give them the credit they deserve here, but I'll find some way to give that person an award.
Fall baking is honestly where I feel in my zone. You see that cinnamon container? We have two of those. I think I have three different bottles of pumpkin spice as well. It might be four. Needless to say, I have a lot of great plans and how-to's for your fall baking, so make sure you come back and see what else I have in store for you. (For example, I realized I never showed you how to cook a pumpkin.) Until next time, enjoy these pumpkin snickerdoodles. If they're not the best snickerdoodle you've ever had, well, honestly I'll think you're confused.
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Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
May 2024
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