Pumpkin Chocolate Chip Cookies

Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Directions
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Read more at: http://www.foodnetwork.com/recipes/george-duran/pumpkin-chocolate-chip-cookies-recipe/index.html?oc=linkback

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Oatmeal Chocolate Chip Cookie Cereal

Cookie Cereal

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: 5 cups of cookie cereal

Ingredients

• 1/2 cup coconut oil (you can swap softened butter if you'd prefer)
• 1/8 cup sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1 1/4 cups white whole wheat flour or whole wheat pastry flour
• 3/4 cup old fashion oatmeal
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 - 3/4 cup mini chocolate chips

Instructions

1. Combine the whole wheat flour, baking soda and salt in small bowl. Beat the coconut oil, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy, about 3 to 5 minutes. Add the egg and beat well. Gradually beat in the flour mixture. Stir in the mini chocolate chips. Divide the dough in half and turn each dough out onto a large piece of plastic wrap or wax paper and form a very long and thin log with it, about 2 feet in length and about 1 inch in diameter. Seal up the bundle, roll it back and forth a couple times to smooth it out so one side isn't flat from resting on the counter, and place it in the freezer to chill for about 15-20 minutes. You just need the dough to firm up a bit so it is easier to roll into a bunch of little balls.
2. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpats.
3. Remove the logs and using a sharp knife slice 1/2 inch slices of dough. If you prefer flatten cookies you can simply place the rounds of dough on the prepared baking sheets. If you want a rounder cookie (this is what I did for most of mine) roll the sliced cookie dough between your hands to make a small ball and place on the the prepared baking sheet.
4. Bake for 5 to 6 minutes. Allow to cool completely before storing in an airtight container. Seve over milk, yogurt or eat by the handful!

Really, it brings out the inner kid inside you – so fun!

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Strawberry Mojito Cocktail Recipe

Strawberry Mojito Cocktail Recipe

YIELD: 1

Adapted from The Berry Bible

ingredients:

• 1.5 ounces of simple syrup
• about 3 fresh strawberries
• about 4-5 fresh spearmint sprigs (chopped if you prefer smaller mint pieces in your cocktail)
• soda water
• 1/2 lime
• 2 ounces of light rum

directions:

1. In a chilled glass (about 10-12 ounces), muddle the simple syrup, strawberries and mint leaves together with the back of a spoon or muddler. Crush the strawberries and mint leaves well.

2. Squeeze the juice from the lime into the glass, add the rum and stir well. Fill glass with ice and top off with soda water.

3. Garnish with mint sprigs or strawberry slices.

simple syrup recipe

• 2 c Water
• 1 lb Sugar

1. Combine water and sugar in a medium saucepan. Heat until sugar is completely dissolved. Set aside to cool. After cool, store in refrigerator until ready to use.

RECIPE SOURCE: http://whiteonricecouple.com/recipes/beverages/strawberry-mojito-cocktail/

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