I LOVE TO BAKE AND BUILD THINGS!
I have baked these Pumpkin Chocolate Chip Cookies many many times, and they are always a massive hit! The cookies are extra soft and cake-like, and only get better after you have stored them in the fridge.
The recipe below should yield about 18 delicious cookies if you use an over-sized 2 Tablespoon cookie scoop, but you can make closer to 24 cookies if you use a 1.5 Tablespoon cookie scooper. I've successfully doubled the recipe before, and did not have too much trouble using the same bowls to mix everything together.
BAKING SODA MIXTURE
MAKE THE COOKIE DOUGH
0. Preheat the oven to 350°F and line two baking sheets with parchment paper.
FORM AND BAKE THE COOKIES
6. Use a cookie scooper (1.5 Tablespoon or 2 Tablespoon) to form the dough into balls and drop them onto your baking sheets, about 1.5 inches apart from one another. The cookies tend to puff up more than they tend to spread out, so you can put them fairly close.
7. Bake the cookies for about 10 minutes, or until the bottom of the cookies begin to darken and brown a bit.
8. Remove the cookies from the oven and transfer them to cookie cooling racks.
After the cookies have had an ample amount of time to cool off, grab a glass of milk and enjoy!
I hope you enjoy these Pumpkin Chocolate Chip Cookies as much as I and my students did! This recipe was adopted from one I found at:
I baked these turtle bars for my students a few weeks ago and they were a big hit! This recipe should yield about 56 scrumptious turtle bars. I used a 13" x 9" pan and cut the bars into 8 x 7.
MAKE THE CRUST
MAKE THE CARAMEL
When the crust is almost down baking, you should start to make the caramel so you can pour it over the crust and then pop everything right back into the oven.
I hope you enjoy these Turtle Bars as much as I and my students did! This recipe was adopted from one I found at:
Every weekend, I love to prep meals for the week that are both easy and healthy. This is one of the simplest and most delicious recipes that I have come up with, because it does not require you to cook any of the ingredients!!
This recipe will fill about 6 standard Pyrex to-go containers. Easy to store and to heat up later!
All of these ingredients come pre-cooked from Traders Joe's, so the prep and cleanup are extremely simple.
Not too many directions to dictate for this recipe, just refer to the pictures above to see how everything comes together. Store in the refrigerator or in the freezer and reheat.
Reheat from the Refrigerator: Remove the plastic top, and cover the dish with a layer of plastic wrap; leave a small hole to vent. Microwave on Medium power for 3 minutes, remove and stir the ingredients together. Place the dish back in the microwave and heat on High Power for at least 1 minute; remove from microwave and check it. Heat until steam comes from the top and all of the ingredients have been adequately warmed through (maybe another minute or so).
Reheat from the Freezer: Remove the plastic top, and cover the dish with a layer of plastic wrap; leave a small hole to vent. Microwave on Medium power for 5 minutes, remove and stir the ingredients together. Place the dish back in the microwave and heat on High Power for at least 1 minute. Heat until steam comes from the top and all of the ingredients have been adequately warmed through (maybe another minute or so).