Posts Tagged ‘packed brown sugar’

These were the second batch of cookies we made on Sunday.  I’ve had my eye on a cranberry/chocolate combo cookie for a while.  After scouring the internet in search of the perfect cookie…I ended up utilizing a couple different recipes for the basics and adding/making changes to suit my needs.  So here it is, our version of an Oatmeal Cranberry Double Chocolate Cookie. Not too sweet, but enough chocolate to keep you happy!

Tip: You can use both kinds of chocolate as we did or use straight semi-sweet chocolate chips or just chopped white chocolate chunks. Choice is yours!


Oatmeal Cranberry Double Chocolate Cookies

2/3 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
1 1/4 cups dried cranberries
2/3 cups mixed chocolate (semi-sweet chocolate chips and white chocolate chunks, chopped).

Preheat oven to 375F (190C)

Using an electric mixer, in a large bowl cream together butter and brown sugar until light and fluffy. Add in your eggs mixing well to combine and your vanilla. Set aside.

In a medium bowl whisk together oats, flour, salt, cinnamon and baking soda. Pour flour mixture into butter mixture one cup at a time, stirring well to combine.

Finally add in your dried cranberries and all the chocolate. Mix it up and drop by teaspoonfuls onto parchment lined baking sheets.

Bake in top and bottom thirds of oven for 8-10 minutes rotating pans half way through. Cool on wire racks.  Pour yourself a glass of milk and dig in!

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If you like pumpkin…..pumpkin pie and pecans…this is another one of those “I LOVE IT” recipes. Even better is the addition of whipped cream – insanity on a plate.

If you don’t care for pecans use less…..and pick them out of your piece (they are only on top). If you like pecans definitely use more…they take on a candied consistency…all I wanna do is pick them all off the cake and eat them as is!

Note: Bundt pan required.

Pumpkin Pecan Bundt Cake

1 cup chopped pecans
1 2/3 cups brown sugar (packed)
1/4 cup butter, softened (can replace with canola oil)
3 eggs
3/4 cup canola oil
2 cups roasted pumpkin puree (canned works)
2 1/2 cups flour
2 tsp baking powder
1 3/4 tsp ground cinnamon
1 tsp each baking soda and ground ginger
3/4 tsp salt
1/4 tsp each ground nutmeg and allspice

On baking sheet toast pecans in 350F oven until fragrant about 5-8 minutes, let cool. In small bowl stir pecans with 2 tbsp brown sugar. Sprinkle this mixture over greased & flour dusted bundt pan. Set aside.

Meanwhile back at the ranch beat remaining brown sugar with butter. Add eggs, one at a time, mixing well after each addition. Beat in oil until fluffy. Finally add pumpkin and beat until smooth.

Next bowl whisk together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and allspice. Stir dry ingredients into wet ingredients. Pour into pan, tap on counter and smooth top.

Bake in 350F until tooth pick comes out clean….approx. 50 minutes depending on your oven. Let cool in pan 10-15 minutes and then transfer to rack to cool.

Try not to eat it all at one serving…and did I mention it tastes amazing with whipping cream?! 😉

Photos: early on my camera wasn’t so good…or maybe it was the photographer.  But here are 2 photos from the last time I made this recipe (drooling).

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