These Chocolate Chip Pumpkin Spice Cookies were love at first sight! I first fell in love with them when I saw them on Displaced Housewife’s Instagram post, before I even saw the recipe or tasted them. She created these cookies, and they are incredible. They could be one of my most favorite cookie I’ve ever made to date. Yeah, they’re that good. I’ve given them to family, neighbors, friends, more family, people on the airplane. My kids have devoured them – I almost let them eat them for breakfast. ALMOST. I figured they had pumpkin in them, but then I came to my senses and peeled them a banana.
I have this thing with pumpkin. I love everything pumpkin EXCEPT Pumpkin Pie. It’s just a too much pumpkin, not enough spice, not enough dough, weird textured pie. I’ll reluctantly eat it smothered with ice cream and drenched with whipped cream, but that doesn’t count, does it? Alas, maybe next year I’ll figure out a Pumpkin Pie recipe I can eat like a normal person, with a little dollop of whipped cream and nothing else. I suppose it bothers me that I don’t like pumpkin pie because I like pumpkin everything (else) pumpkin: pumpkin bread, pumpkin gelato, pumpkin scones, pumpkin cookies… and hope you enjoy these pumpkin cookies like I have!
I’ve made these cookies using both sunflower oil, as the recipe calls for, and grape seed oil and they were equally good. I could not taste a difference.
I also made them with semi sweet chocolate chips and milk chocolate chips and I think the pumpkin tastes much better with the semi sweet chocolate chips – but you decide
So long, October! That was fast. Pumpkin patch, train rides, Halloween decorating, pumpkin scones, sweater weather – and flip flop weather, who am I kidding? This is California after all!
In the midst of all this Halloween/October excitement, we celebrated two kiddos turning 4 and 1 a couple of weekends ago. It’s hard to believe, yet true. It makes me want to stop and reflect on the beauty of this life we’re given. I hope that like children, we always find joy in all things, love deeply, and continue to develop, grow and learn about ourselves and this enormously small world. Stay curious, and courageous.
Speaking of birthdays, we also celebrated my “little” sister’s birthday this past weekend. By little, I mean, she’s like, oh, say: 5’10 and a cool college kid! Not your typical “little”. We had a blast driving our whole family in a rental van up to Napa for some wine tasting, lunch, and general day trip. V. Sattui has a great area with picnic tables and a BBQ with ribs and mozzarella tomato paninis that were amazing over a few bottles of their wine! Afterwards, the wine at Turnbull did not disappoint! Either did their gardens, I got so much inspiration for our yard we’ve been landscaping over the last couple of months 🙂
Fall is here. Really, how? The Weather app tells me it’s going to be in the high 90’s this weekend. This happens every year: fall comes around and in September/October we get a week or two of killer heat, blazing sun, AC-busting weather. The only time I appreciated it was when I was living on the East Coast and it had been cold and rainy, when I came back to visit in October and laid by the pool for 5 days straight. Bottom line is I’m ready for fall ya’ll. Real true fall weather. Until then, I’ll leave you with this super easy, and delicious Peach Cobbler that is perfect for a large gathering of friends and family on a hot weekend.
Disclaimer: this isn’t the prettiest cobbler in the world. I’ve made it dozens of times, it’s never “pretty” but it tastes incredible. I guarantee it will be devoured.
Zoooooochini Bread! A little while back this recipe popped up on Smitten Kitchen’s Instagram feed, I knew I had to make it. I had a few zucchini sitting in the fridge, and I didn’t want them to go bad, bud I didn’t really feel like using them in anything. Cue: Zucchini Bread. Like Banana Bread is to bananas when they are starting to go past due, Zucchini Bread is to zucchini when it’s on its final days.
This recipe yields 2 loafs, which I love because you can keep one loaf for yourself and gift the other to friends, family, neighbors. My brother lives really close, so I called him and told him there was a loaf of zucchini bread wrapped up and ready for him to pick up when he could. A couple of hours later, he popped by and happily took his loaf home with him, to keep as a snack for his long hours studying and working. It’s a win – win because I got to see him for 10 minutes and he got a loaf of bread. Who wouldnt love that? Right? In fact, I think I’m going to get a few zucchini at the store this afternoon solely to make this bread again tomorrow…
3 large eggs
1 cup vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped pecans (or walnuts)
1 cup raisins or chocolate chips (I used about half a cup of chocolate chips and half a cup of raisins)
Preheat oven to 350°F.
Grease two 8×4 inch loaf pans. I always take about a tablespoon of butter and smudge it all over the pans, then I sprinkle some flour over the butter, and pat it around to make sure the pan is greased well, and that the bread will fall out when it’s done. There’s nothing worse than taking the time and energy to bake something delicious and then not be able to get it out of the pan!! Please tell me it’s happened to you too, no?
In a large bowl, beat the eggs. Mix in the oil and sugar, then the zucchini and vanilla.
Combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Add the nuts, raisins, and/or chocolate chips. I added a combination of raisins, pecans, and chocolate chips, totaling almost 2 cups worth.
Mix these dry ingredients into the wet egg mixture. Divide the batter into the prepared pans.
Bake the loaves for about 60 minutes. I start to check it around 50 minutes, then let it bake for another 10-15 before I take it out and let it cool.
Basil is the herb of summer. It’s refreshing, light, and has that wonderfully cool scent – perfect for a late summer evening. You can throw it in a salad, top it on pizza, turn into pesto for pasta, even put in water with sliced strawberries to drink. Recently, I saw it turned into a vinaigrette, and immediately had to give it a try!
We went through two batches in one week. Currently, I have a bunch more basil sitting in the fridge that I’m going to turn into this vinaigrette to use for dinner tomorrow. We used it as the sauce for pizzas (it was better than pesto!) I also drizzled it over salmon a couple of weeks ago, and used it for a mozzarella tomato panini. It’s so easy to make, versatile, and so good for these summer months.
Without further ado:
2-3 heaping cups of basil
2 garlic cloves
juice from 1/2 lemon
1/2 cup olive oil
*salt to taste
Place all the ingredients in a food processor/grinder/chopper/blender until it comes out smooth – about a minute or two.
I haven’t been cooking much lately. Or baking. I got in a rut. An infant and toddler – when do I sleep – where’s the coffee – how do I balance two kids’ needs – when do I get anything done – we ran out of diapers – oh S%!@ it’s dinner time?! rut. In the process, my main pantry closet became a typhoon twister, disorganized, dirty, frustrating mess. I don’t think I cleaned it out, organized it, or did anything to otherwise keep it “in shape” shall we say since having Isabelle almost 7 months ago. See Exhibit A:
Get it? It was overwhelming.
So, I took it all out. See Exhibit B:
And I mean, ALL out. See Exhibit C:
We found a pile of mini garbage cans, left over from Jack’s 3rd Birthday last year, stuffed in the back of the cupboard – such a mess! But then, we put it all back, in an organized fashion!! Except for the expired stuff, the stale stuff, the stuff that didn’t belong, re: the mini garbage cans.
See Exhibit D:
Happy to report that it’s been about 3 weeks since I finished cleaning up this mess, and it still looks like this! So. Much. Better. Preparing dinner is such an easier process when you know what you have and where it is.
Also, the only thing I had to buy was that lazy susan you see there holding the oils and vinegars. Amazing what a little time and effort can do.
At some point in my early life I fell in love with lemon desserts. I’m not sure when it happened, which dessert it was, where I was… I’ve always loved lemon desserts. Lemon curd straight up, or served on anything, lemon bars, lemon pound cake, lemon icing, lemon cake, lemon with blueberries, lemon bundtinis. I even cook with lemons! In chicken, fish, dressings… you get the idea.
The other day I needed a quick little something to help me say “Thank You” and show my appreciation. I had heard through the grapevine that they enjoyed lemon curd as much as I do, so I decided to whip some up since it’d been a while. I used this recipe as a guidepost. I added a little twine and a quick “Thank You” stamp on some cute paper. That evening, after Chris came home, we put the kids in the car and drove out for our little delivery. Nothing like a drive to get the kids to sleep, get a Thank You out, and have a little one on one quiet time to chat and connect – everyone wins!
P.S. This takes 5-10 minutes to cook!
This is how you want the curd to coat the wooden spoon, and you’ll know it’s done
3 large eggs
¾ cup granulated sugar
1 tablespoon lemon zest
½ cup fresh squeezed lemon juice (about 4 lemons)
3 tablespoons unsalted butter
I used a double boiler, but you can improvise by putting a heatproof bowl over a pan of water. Cook the eggs, sugar, and lemon zest and juice, by whisking it until it becomes thick (like in the above photo, where the curd coats the wooden spoon). This should take no more than 10 minutes, be sure the water is hot hot hot – boiling even!
Remove from heat and strain the curd (as seen in the picture above). Add the butter, cut into pieces, and whisk until it’s melted and mixed in.
Cover, by placing saran wrap right on top of the curd, and refrigerate for 4-6 hours.
Enjoy! Especially, on pound cake with a cup of tea 😉