old-fashioned soft pumpkin chocolate chip cookies.

its almost fall! 

"I'm so excited, i just can't hide it, i'm about to loose control and i think i like it"

 (done in sing song voice) 

here is a yummy recipe that is sure to bring scents, and feelings of autumn into your life. 

i recommend it. 

old-fashioned, soft pumpkin chocolate chip cookies
heres how you do it.

this recipe has been gracing my fridge with its presence for over a week.
it was time.

what you'll need

2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup butter or margarine(softened)
1 1/2 cups granulated sugar
1 cup libbys solid pack pumpkin
1 egg
1 teaspoon vanilla extract
2 or more cups semi-sweet chocolate chips


 begin by preheating the oven to 350 degrees  

 in a medium bowl combine all the dry ingredients. 

flour, baking powder, baking soda, salt, cinnamon, and nutmeg

set aside for later use. 

in a large mixing bowl, cream the butter (which you have softened) and the sugar.

then add the pumpkin, egg, and vanilla

beat until light and creamy. avoid getting shot by flying pumpkin… still trying to figure out how best to avoid that one.

i had some pumpkin left over… and you know what that means, more pumpkin recipes! maybe ill try pancakes next?

ever so slowly add the dry ingredients.

mix. mix. mix. but don't over mix. 

best part… add the chocolate chips! i ended up throwing some white chocolate in their too. i only had about 3/4 of a cup in my fridge so i used um up. 

grease up your cookie sheet. just ever so lightly. maybe don't spray it over the floor…. it makes things a bit slippery.

drop by rounded tablespoon onto your cookie sheet. if you have a nifty cookie scoop thing, use that. it rocks!

bake in the oven for 15-20 minutes. set the timer for 15, then check them.
an underdone cookie is always better than a burnt one…
(although my mother in law would disagree)

i opened the oven a few times during the baking process and did a little happy dance.
the scent filling our apartment was one that couldn't be replicated by a candle thats for sure!

then eat them all up. because the leaves are changing colors, the air is turning crisp, and ultimately just cause you can!

spinach artichoke lasagna rolls-ups

i have this passion that i'm not too great at, but i really want to be. a master chef is in my future, i can see it now, it might be far off, but you've got to start somewhere right?

  i really enjoy finding new recipes and trying them out so i have decided to share these findings on my blog with my discoveries of what to do and maybe what not to do.

   

tonight this very delicious recipe stood out to me on "two peas & their pod" and i thought i'd give it a go.

 zach and i both love lasagna(seriously he orders it at every italian restaurant without fail) 

and this recipe didn't disappoint. 

it was very delicious and not to difficult to make!

i liked the rolling part, it was fun to do and unlike traditional lasagna, it kept its shape beautifully after being cooked, making it fun to eat too! 

i think i may adopt this method for any type of lasagna. 

it'd be simple enough to add meat to this recipe and subtract the spinach and artichokes.. or keep them, whatever you please. 

i often make lots of silly mistakes when cooking so i figure i would fill you in on what not to do so that your process may be just a little bit smoother than mine was! 

1. maybe don't use the non boil lasagna noodle for this recipe it gets a little soggy. i had a couple of both and the boiling method worked a little better.

2. when buying ricotta cheese avoid the biggest size they offer, unless you plan on making lasagna every day of the week. which i may have to do.

3.allow enough time for the spinach to thaw, the microwave does weird things to leaves.

4. be patient after you take it out of the oven it needs time to settle. slippery and scorching hot neat rolls, quickly turn into  a mountain.

hope these tips help! happy cooking. find the recipe here.

enjoy!