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Tag Archive: pumpkin

Soft and Chewy Chocolate Ginger Cookies

September 14, 2014 Leave your thoughts Print this page

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Chocolate, ginger, molasses, and pumpkin are all amazing. But when you put them together, you have a cookie that’s beyond amazing. Who knew all of these flavor profiles played so well together?

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As suggested by the title, these cookies are incredibly soft and chewy. Upon exiting the oven, they have a subtle crunch, but this fades over time into a wonderfully squishy oblivion. Once in a while, you’ll get a bite of sweet, slight-spicy crystallized ginger to zing your palate and keep things interesting, while melted chocolate chips keep everything creamy and sinfully rich.

Am I making you hungry yet?

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My apologies for not posting anything recently–school started three weeks ago, and my schedule is incredibly rigorous. Writing blog posts have given way to writing critical analyses of Hawthorne, and developing recipes have gradually become developing procedures for separating sodium carbonate from sodium bicarbonate in an aqueous solution. I must be putting you to sleep by now, so I’ll stop. You get the idea. 😉

Still, I try to find a way to try a new dish or dessert every weekend…although unfortunately, some of my recent experiments have been failures. 🙁 I really don’t like when that happens–it means I spent often two or three hours working on something I can’t do anything with, and I wasted ingredients, too. But failure is a part of life, and sometimes, you just have to accept it and move on.

Back to cookies!

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To make things easier for you all (and save me a little time so I can head off to zumba class), I have decided to try a new format and put my recipes in a card format both in my recipe index but in the actual post. I can get little VERY ramble-y and I think it would be more convenient to see the recipe in a more condensed format. Please let me know what you think in the comments below!

These cookies are a piece of cake to make. (Even though they are cookies…haha.) Basically, you combine all of the wet ingredients in a bowl…

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…sift in the dry ingredients…

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…add in some chocolate and ginger, scoop onto a baking sheet…

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…then bake, cool, and devour! (You don’t even have to wait for them to cool…)

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Soft and Chewy Chocolate Ginger Cookies

Ingredients

Prep Time 15 min
Cooking Time 20 min
Total Time 35 min
Yield 2 dozen cookies

2 cups of creamy almond butter

1/3 cup of blackstrap molasses

1 cup of pumpkin puree

2 tablespoons of coconut oil, melted

1 tablespoon of vanilla extract

1/3 cup of coconut flour

1 tablespoon of ground ginger

1 teaspoon of cinnamon

A pinch of allspice

A pinch of cloves

1 teaspoon of baking soda

A generous pinch of salt

1/2 cup of dark chocolate chips

1/2 cup of crystallized ginger (optional)

Directions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper

In the bowl of a stand mixer (or just a plain old bowl), mix together the almond butter, blackstrap molasses, pumpkin puree, coconut oil, and vanilla extract until well-combined.

Sift in the coconut flour,  ground ginger, cinnamon, allspice, cloves, baking soda, and salt. Stir a few times, then fold in the dark chocolate chips and the crystallized ginger.

Using a spoon or an ice cream scoop, take out a heaping tablespoon of dough and use another spoon to push it onto the parchment paper. Repeat with the rest of the dough.

Bake until just firm to the touch and hardening on the outside, about 20 minutes. Let cool completely on the baking sheets before transferring to your plate or an airtight container for storage.

Note: These only stay crispy on the outside for about 12 hours before they significantly soften. For the best results, serve these cookies the day of–but they’ll still be delicious after they become even softer and chewier. 


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So what is your favorite fall cookie? Leave me a comment here (or on Facebook) and let me know! 🙂


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Soft and Chewy Chocolate Ginger Cookies

September 14, 2014 Print this page

These are like fall in a cookie…if fall was to have an liaison with chocolate and crystallized ginger. These are super soft and chewy, so if crunchy cookies aren’t your jam, these are for you!

Ingredients

Prep Time 15 min
Cooking Time 20 min
Total Time 35 min
Yield 2 dozen cookies

2 cups of creamy almond butter

1/3 cup of blackstrap molasses

1 cup of pumpkin puree

2 tablespoons of coconut oil, melted

1 tablespoon of vanilla extract

1/3 cup of coconut flour

1 tablespoon of ground ginger

1 teaspoon of cinnamon

A pinch of allspice

A pinch of cloves

1 teaspoon of baking soda

A generous pinch of salt

1/2 cup of dark chocolate chips

1/2 cup of crystallized ginger (optional)

Directions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper

In the bowl of a stand mixer (or just a plain old bowl), mix together the almond butter, blackstrap molasses, pumpkin puree, coconut oil, and vanilla extract until well-combined.

Sift in the coconut flour,  ground ginger, cinnamon, allspice, cloves, baking soda, and salt. Stir a few times, then fold in the dark chocolate chips and the crystallized ginger.

Using a spoon or an ice cream scoop, take out a heaping tablespoon of dough and use another spoon to push it onto the parchment paper. Repeat with the rest of the dough.

Bake until just firm to the touch and hardening on the outside, about 20 minutes. Let cool completely on the baking sheets before transferring to your plate or an airtight container for storage.

Note: These only stay crispy on the outside for about 12 hours before they significantly soften. For the best results, serve these cookies the day of–but they’ll still be delicious after they become even softer and chewier. 


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Pumpkin Pancakes with Blueberry Sauce

December 31, 2013 Print this page

Want pancakes without the added grains and sugar? Look no further than these pumpkin pancakes: they’re wholesome, chewy, and a great breakfast for those sick of eggs.

Ingredients

Prep Time 5 min
Cooking Time 25 min
Total Time 30 min
Yield 12 medium pancakes

FOR THE PANCAKES:

1 ripe banana

1 cup of pumpkin puree (NOT pumpkin pie filling, preferably fresh)

6 eggs

3 tablespoons of coconut flour

1 tablespoon of vanilla extract

1 tablespoon of vanilla

1/2 teaspoon of baking soda

1/2 teaspoon of apple cider vinegar

1 tablespoon of maple syrup or raw honey (optional)

2 tablespoons of ghee or coconut oil

FOR THE BLUEBERRY SAUCE:

1 cup of blueberries

1 cup of water

A pinch of coconut sugar (optional)

Directions

FOR THE PANCAKES:

In the bowl of a food processor, puree the banana until the consistency of a light batter, about 2 minutes. Then, add the pumpkin and process to incorporate, 1 minute longer.

Next, add the eggs and process for another 2 minutes. Pour in the coconut flour, vanilla extract, vanilla, baking soda, and  apple cider vinegar. If the batter isn’t sweet enough for you, feel free to add an additional tablespoon of maple syrup or raw honey.

Process for another minute. Your batter is ready to be pancaked!

Heat the ghee or coconut oil a large nonstick skillet over medium heat. With two large spoons, pour a little less than 1/4 cup of batter into the skillet to form a pancake. (If you want bitty pancakes, use less; if you want jumbo pancakes, use more.) Let cook until brown on the other side and beginning to bubble, about 4 to 5 minutes.

Flip your pancakes over and continue cooking until no longer gooey in the center, about 4 to 5 minutes longer. If desired, cover the pan with a lid to “steam” the pancakes, creating a firmer texture.

FOR THE BLUEBERRY SAUCE:

Today, I made a basic blueberry sauce to go on top. Simply combine the blueberries and water in a small saucepan over medium heat, bring to a boil, and allow to reduce, about 15 to 20 minutes in total. Sprinkle with a pinch of coconut sugar for added sweetness.


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Pumpkin Spice Frosting

December 21, 2013 Print this page

The quintessential fall flavors, all in one delicious frosting. Serve on top of Pumpkin Spice Latte Cupcakes.

Ingredients

Prep Time 5 min
Cooking Time
Total Time 5 min
Yield Enough frosting for 8 cupcakes

1/2 cup of palm shortening

1/2 cup of pumpkin puree (preferably fresh)

1/3 cup of maple syrup

1 tablespoon of pumpkin pie spice

2 tablespoons of arrowroot powder

2 teaspoons of coconut flour

A generous pinch of salt

Directions

In the bowl of a stand mixer, beat together the palm shortening, pumpkin puree, maple syrup, pumpkin pie spice, arrowroot powder, coconut flour, and salt together on high speed until light, fluffy, and doubled in volume, about 5 minutes.

With a spatula, scoop the frosting into a pastry bag or a ziploc bag with a corner zipped off, then seal, twist the top, and push the frosting down towards the tip.

Pipe onto Pumpkin Spice Latte Cupcakes.


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Pumpkin Spice Latte Cupcakes

November 19, 2013 Print this page

These cupcakes are a perfect fall treat for both little kids and big kids! Hinted with notes of autumnal deliciousness, they’re sure to please any palate.

Ingredients

Prep Time 30 min
Cooking Time 30 min
Total Time 1 hr
Yield 8 cupcakes

FOR THE CUPCAKES:

4 eggs

1/3-1/2 cup of maple syrup

1 cup of pumpkin puree (preferably fresh)

1/2 cup of full-fat coconut milk

1 tablespoon of vanilla extract

1 teaspoon of apple cider vinegar

1/4 cup of coconut oil, melted

1/2 cup of coconut flour

2 tablespoons of tapioca flour

2 tablespoons of pumpkin pie spice

1 teaspoon of baking soda

A generous pinch of salt

FOR THE FROSTING:

1/2 cup of palm shortening

1/2 cup of pumpkin puree (preferably fresh)

1/3 cup of maple syrup

1 tablespoon of pumpkin pie spice

2 tablespoons of arrowroot powder

2 teaspoons of coconut flour

A generous pinch of salt

FOR THE CARAMEL:

1/4 cup of water

1/2 cup of coconut nectar (can be substituted with honey)

1 1/2 tablespoons of sunflower seed butter (can be substituted with smooth almond butter)

Directions

FOR THE CUPCAKES:

Preheat the oven to 350 degrees and line a muffin tin with liners. You can use festive Halloween ones for some added flair, but I like using parchment liners because they don’t stick to the cupcakes and are good for the environment.

In the bowl of a stand mixer (or by hand, if you’re feeling really ambitious), beat the eggs on medium-high until light and fluffy, about 3-4 minutes. They should be pale yellow in color and have small bubbles forming at the top.

Turn the speed down to low and slowly mix in the maple syrup, pumpkin puree, full-fat coconut milk, vanilla extract, and apple cider vinegar. Mix for a minute or two longer, then slowly drizzle in the coconut oil and mix until everything is fully combined.

In a separate bowl, sift together the coconut flour, tapioca flour, pumpkin pie spice, baking soda, and salt, then stir just to combine. With the mixer on low, mix in half of the dry-ingredients, then the other, and mix until just combined. You don’t want to over-mix!

Using two large spoons, scoop the batter into the muffin liners, filling them each up about 3/4 of the way. I made 8 cupcakes, but you might wind up with 9, 10, or even 11 depending on how big your eggs were and how much everything was mixed.

Bake until golden brown on top and a toothpick comes out clean in the center, about 30 to 35 minutes. For the best texture, bake a little on the longer side to give coconut flour cupcakes more of a “crumb” feel.

Let cool in the muffin tin for 15 to 20 minutes, then transfer to a cooling rack to come to room temperature.

FOR THE FROSTING:

In the bowl of a stand mixer, beat together the palm shortening, pumpkin puree, maple syrup, pumpkin pie spice, arrowroot powder, coconut flour, and salt together on high speed until light, fluffy, and doubled in volume, about 5 minutes. With a spatula, scoop the frosting into a pastry bag or a ziploc bag with a corner zipped off, then seal, twist the top, and push the frosting down towards the tip.

FOR THE CARAMEL:

Combine the water, coconut nectar, and sunflower seed butter in a saucepan, then stir over medium-low heat until homogeneous and slightly darkened in color. If the caramel starts to harden while you frost, no worries: just pop it back over medium-low heat and whisk a bit!

TO ASSEMBLE:

Applying gentle pressure, squeeze the frosting on the cupcakes in a swirling motion, starting from the outside and working your way in. Dip a small spoon in the caramel just to cover it, then slowly drag it across the top of the cupcake to create stripes. Repeat until the desired amount of caramel is on the cupcake. Dust the top with some cinnamon.


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