INCREDIBLY EASY Halloween Ghost Cookies

EASY HALLOWEEN GHOST COOKIES
Quick, easy, and mostly cute, these white chocolate and peanut butter Halloween Ghost Cookies are great to make in a rush or with little ones.

The other day I realized something: October was nearly over and I had not made a single Halloweenish treat. Fall treats? Yes. Halloween treats? No.

How could I have been so careless?
So, like any normal person, I rushed to my computer and checked Pinterest for some cute cookie ideas.

And I found them!

But do you know what else I found? Most of them are really time consuming! Yay! That’s exactly what I want: to spend hours on cookies that aren’t even being given away to other people!

Not.

EASY HALLOWEEN GHOST COOKIES
Look how darling they are with their little M&M eyes! They’re basically begging to be munched on.

These cookies are the exact opposite. They are not perfect, as you can obviously see. But they are delicious, fast, and they don’t use stinkin’ candy melts. I hate those. And they are easy enough for kids to help make too!

So, for those of us who want to be festive, but haven’t the time, or those of us who are simply lazy, or even for those of us who are baking-challenged these cookies are a must!

151030 2889 EASY HALLOWEEN GHOST COOKIES

Did I mention they take only minutes to make?

Here’s What You Need:

  • 1 packet Nutter Butters
  • mini M&Ms
  • white chocolate chips
  • 1 1/2 teaspoon shortening  (I used Crisco)

Here’s What You Do:

1. Prepare a baking sheet with a silpat or foil for cookies to set on. Set aside.
2. In a medium microwave-safe bowl, pour bag of chocolate chips and shortening. Microwave for 30 seconds, 15 seconds, then sets of 10 seconds, stirring in between each microwave blast until completely melted.
3. Using a spoon or mini spatula, coat the top of each Nutter Butter. You can dip the whole thing, but the white chocolate is quite thick and you will definitely run out quickly.
4. Use two mini M&Ms for eyes.
5. Allow to set on prepared baking sheet for about ten minutes, or stick them in the fridge for about 3-5 minutes.

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Sweet Potato Belgian Waffles

SWEET POTATO BELGIAN WAFFLES WITH SALTED CARAMEL AND TOASTED MARSHMALLOWS
Belgian waffles are a tasty treat any time of the year, but the addition of sweet potato and cinnamon gives this year-round indulgence a taste of Autumn. Caught in between breakfast and dessert, these waffles can be topped with anything from fresh fruit to hot fudge.

When I first moved to Manhattan, one of the hardest things for me to get used to was public transport. It can be complicated, noisy, and unreliable. Sometimes there are  performers on the subway.  Sometimes there are crazy people on the train. Sometimes there are cats on the bus.

Yes. Cats.

Meet Waffles.

That's a bona fide bus ridin' cat if ever I saw one.
That’s a bona fide bus ridin’ cat if ever I saw one.

That’s what I named him.

My sister tried to name him Monsieur Le Fluffe, which may or may not be a way better name. So maybe Waffles Le Fluffe.

This fluffy fella was just snoozing on the bus one day as I came home from church, completely unperturbed that he had boarded a warm busy bus. He was also taking up two full seats. How very cat-like.

I don’t know what happened to Waffles Le Fluffe. I had to get off before anyone did anything or he got to his own stop. I’ll probably never know.

Speaking of waffles…

SWEET POTATO BELGIAN WAFFLES WITH SALTED CARAMEL AND TOASTED MARSHMALLOWS
Look at those chocolate chips and marshmallows getting all cozy on top of that blanket of caramel, it’s positively scandalous.

Have you ever had Belgian waffles before?

Have you ever had sweet potato Belgian waffles before?

Belgian waffles are thicker and softer than normal waffles, with a crispy outside, soft inside. Not to mention they are riddled with pockets of molten sugar. They are exceptional and they are the only things able to distract me from wondering about the mystery cat.

Roast toasty marshmallows, roasted toasty marshmallows...
Roast toasty marshmallows, roasted toasty marshmallows…

Note that this recipe works best if you make it the night before and allow the sugar chunks to partially dissolve before frying them up in your waffle iron.

Here’s What You Need:

  • 1 packet of yeast
  • 6 Tablespoons butter
  • 1/4 cup white sugar
  • 1/2 cup sweet potato puree
  • 2/3 cup whole milk, warmed to 95 degrees
  • 1 egg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 1/2 cup all-purpose flour
  • 1/4 cup sugar chunks, chopped from sugar cubes, or pearl sugar. I used sugar cubes, but you can find pearl sugar online or sometimes at your local Walmart.

Here’s What You Do:

1. In a stand mixer fitted with a dough hook, combine warm milk, sugar and yeast. Allow 5 minutes for yeast to proof. Yeast is alive if it gets bubbly and frothy. If after 10 minutes your yeast has done nothing it’s probably dead and you should start over.

2. Once yeast is proofed, add butter, sweet potato, salt, cinnamon and vanilla. Mix to combine.

3. Slowly add flour with mixer on low. Once flour is added, turn mixer to medium and allow it to run for 5 minutes for the gluten to form in the dough.  Dough is finished when it is elastic and barely sticky. Add more flour if needed.

4. Remove dough from mixer and put into a large greased bowl. Allow dough to rise in a warm place, covered with a damp cloth, until doubled in size.  This will take about half an hour to an hour. I usually turn my oven onto 250 F degrees, let it heat up, turn it off, then put my dough inside.

5. While dough is rising, if you are using sugar cubes, roughly chop them up into small chunks about a quarter of an inch big.

6. After dough has risen, punch it down and separate into twelve equal balls.

7. Carefully combine sugar and dough by sticking the sugar chunks straight into the dough balls. They will sort of look like strange little land mines. Allow dough to rest for at least five minutes before cooking.

8. At this pont, the waffle dough is technically ready to cook. However, I found that cooking immediately either left me with unmelted sugar pockets, or a burnt waffle. Leaving the dough in the fridge overnight allows the sugar to slightly dissolve in the dough. Even though the dough is a little more wet as a result, the end outcome is far better.

9. Cook waffles in Belgian waffle iron on medium high heat and serve warm with your choice of toppings. I chose salted caramel and toasted marshmallows.

SWEET POTATO BELGIAN WAFFLES WITH SALTED CARAMEL AND TOASTED MARSHMALLOWS

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Pumpkin Butter

PUMPKIN BUTTER
PUMPKIN BUTTER
This sweet pumpkin butter spread goes beautifully on just about anything. Substitute the sugar with honey and you’ve got something delicious and healthy! Well, sort of.

Slow-cooker recipes are my favorite thing in the world.

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Secret Ingredient Spice Cake with Marshmallow Cream Cheese Frosting and Maple Walnuts

TOMATO SOUP CAKE, MARSHMALLOW CREAM CHEESE FROSTING, MAPLE CANDIED WALNUTS
This soft fluffy cake is the perfect fall crowd-pleaser. Sweet, spicy, and topped with a decadent marshmallow cream cheese frosting and earthy maple walnuts, it is perfect for sharing with friends. Just don’t tell them what the secret ingredient is, or they might not believe you!

Are you ready to learn the strange secret ingredient behind the beautiful orangey color and amazingly soft texture of this spice cake?

Are you sure?

Are you absolute sure?

Can you handle the terrifying truth?

Are you done answering dramatic questions?

Good. Here it is:

TOMATO SOUP CAKE, MARSHMALLOW CREAM CHEESE FROSTING, MAPLE CANDIED WALNUTS
Notice how there’s more than one piece missing? Yes, that’s because I ate it. I couldn’t help myself, it’s just too yummy.

It’s TOMATO SOUP!

No, wait come back! Don’t run away just yet! It doesn’t even remotely taste like tomatoes! The vinegar taste completely cooks out and you’re left with what’s actually a rich and delightfully soft spice cake.

That’s right, delightfully.

I too was skeptical, why would I ruin a perfectly good cake with soup? Especially soup of the tomato variety. I could have just walked away you know, but the intrigue was too strong. You’ve heard the phrase “curiosity killed the cat“? Well, it was probably because he wanted to know what this recipe was like, tried it, then died from eating so much because this cake is so marvelously tasty.

That’s right, marvelously.

Also, cats shouldn’t have cake.

This is a vintage recipe and can be found in several places on the internet, but this particular recipe comes from ChinDeep, who found it in an old cookbook. She frosts hers with a boiled caramel frosting, which I bet is simply divine. However, I knew I wanted to put candied walnuts on top of mine and I didn’t want the cake to be too sweet.

By itself, this cake is delicious. However, once you add my marshmallow cream cheese frosting, it’s as if you’ve been taken up to heaven (say hello to the curious cat while you’re up there). Then, put the walnuts on top of that and you’ve brought heaven right back down with you and put it on a plate. And I don’t know about you, but I like things that are down-right heavenly.

That’s right, down-right heavenly.

TOMATO SOUP CAKE, MARSHMALLOW CREAM CHEESE FROSTING, MAPLE CANDIED WALNUTS
Look at those cascading walnuts. Isn’t it a beautiful sight?

Now, if you’re too scared to make this cake, I understand.  However, it is Halloween, and you’re supposed to do things that scare you. It’s in the rules. You have to try it, it’s so sinfully decadent.

That’s right, sinfully.

So, how can something be both heavenly and sinful?

I think the answer is obvious: It’s cake.

Here’s What You Need:

Cake:

  • 1 1/2 cups all-purpose flour
  •  1 cup sugar
  • 1 egg, room temperature
  • 1 can of condensed soup
  • 1/2 cup unsalted butter, room temperature
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon ground cloves

Frosting:

  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup cream cheese, room temperature
  • 1/2 cup marshmallow fluff
  • 1 cup powdered sugar
  • 1 teaspoon vanilla

Walnuts:

  • 1 cup walnuts (whole or chopped)
  • 1/4 cup brown sugar
  • 1 tablespoon unsalted butter
  • drizzle of maple syrup

Here’s What You Need To Do:

Cake:

  1. Prepare a 9-inch round baking pan by tracing the bottom onto parchment paper. Spray inside with cooking spray and cut out parchment circle. Lay the circle inside the greased pan and mist again with cooking spray. Set aside and set oven to 350 F degrees.
  2. In a medium bowl combine flour, baking soda, salt, and spices until thoroughly combined. Set aside.
  3. In a separate large bowl, beat butter and sugar on high speed until light and fluffy. This can be done with a stand mixer or hand-held beaters. Turn mixer to medium and slowly add the egg and soup.
  4. Gently mix the dry ingredients into the wet mixture until combined.
  5. Pour into the greased baking pan, put on center oven rack, and bake for 30-35 minutes. Do not overbake.
  6. After 30-35 minutes, remove cake from the oven and let it stand 10 minutes. After 10 minutes, turn cake out onto a wire rack and let it cool until frosting can be spread on without melting.
  7. While cake cools, make the frosting and nuts.

Frosting:

  1. In medium bowl, mix butter, cream cheese, and marshmallow fluff until combined.
  2. Add powdered sugar and vanilla and stir until fully integrated.
  3. If frosting is too thin, add tablespoon increments of powdered sugar until desired consistency is reached.

Walnuts:

  1. Prepare a sheet of parchment paper to dump nuts onto.
  2. In medium skillet, melt butter and sugar together. Once sugar has dissolved, quickly stir in syrup and add nuts.
  3. Stir until nuts are completely covered, then turn out onto parchment paper. Try to separate nuts or they will stick together in giant masses.  Let harden for at least 5 minutes.
Frost your cake however you like, add walnuts on top, and enjoy!

Tomato Soup Spice Cake Marshmallow Cream Cheese Frosting Maple Candied Walnuts

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Vanilla Apple Coffee Cake with Walnut Streusel and Cinnamon Glaze

151006 9635 VANILLA APPLE COFFE CAKE, PECAN STREUSAL, CINNAMON GLAZE FB
This tall, fluffy cake perfectly captures the Fall season. Full to bursting with apples, brown sugar, cinnamon, and walnuts, it is the most beautiful golden-brown color. Autumn never tasted sweeter!

Every Saturday my area of NYC has a cute little farmer’s market that comes and sets up down the street from my home. During the summer there are piles upon piles of jewel-toned berries, fragrant herbs, and fat red tomatoes. In the Fall, there are golden ears of corn, round orange pumpkins, and mountains of the most delicious apples I have ever tasted.

I knew I had to utilize such an amazing gift. For as the old saying goes – With great apples comes great responsibility.

Or something like that.

Everyone has their own special apple pie recipe, and I am no different. However, it’s pretty late in the apple game, and I’m sure you’ve already made an apple pie, or two (or even three if you’re an addict like myself). So instead of another pie recipe, I’ve got a tasty alternative: apple coffee cake. Soft, fluffy, and gently spiced, it’s perfect for munching, snacking, and/or gobbling.

Because as they say – An apple cake a day keeps the doctor away!

Or something like that.

Now as a disclaimer, I don’t drink coffee because I’m Mormon, but I most certainly eat coffee cake. Especially this coffee cake. Want to know why?

Take a look:

 

151006 9685 VANILLA APPLE COFFE CAKE, PECAN STREUSAL, CINNAMON GLAZE FB
That’s heaven right there, sitting beside a steaming mug of hot chocolate and some conveniently placed cinnamon sticks. Deeeeelicious!

 

This coffee cake has got three entire apples in it. It has a crunchy walnut streusel topping, and even comes with a cinnamon glaze. Although if I’m being perfectly honest, you don’t even need the glaze – unless you’re a total sugar fiend.

Which I am. So, I use the glaze.

Just to give you an idea of how much I love this cake, I basically ate the entire thing myself.  Every time I walked past it, I had to snitch some more, and I walked by a lot.  I have a small apartment. It was inevitable. Poor Husband only got a single piece!

Oh well, snooze you lose out on apple cake, I always say.

Or something like that.

 

151006 9669 VANILLA APPLE COFFE CAKE, PECAN STREUSAL, CINNAMON GLAZE FB
See? You defiitely need the glaze.

 

 

Here’s What You Need:

Cake:

  • 1 3/4 cup all-purpose flour
  • 1 cup of granulated sugar
  • 1/2 cup of packed brown sugar
  • 6 tablespoons softened unsalted butter
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 3 peeled baking apples chopped (I used a combination of Braeburn and Granny Smith)

Streusel:

  • 2 Tablespoons melted unsalted butter
  • 1/2 cup of all-purpose flour
  • 2/3 cup of brown sugar
  • 1/4 cup of finely chopped walnuts

Glaze for one piece:

  • 3 tablespoons powdered sugar
  • 1 teaspoon milk
  • 1/8 teaspoon vanilla
  • dash of cinnamon

Here’s What You Do :

  1. Prepare a 9-inch round cake pan. Trace the bottom of the pan onto parchment paper, cut out the circle and lay it in the bottom of the pan. You can prevent the paper from moving around by coating the pan with cooking spray first. Make sure to coat the top of the paper and the sides of the pan with cooking spray as well. Set aside and turn oven to 350 F degrees.
  2. Combine flour, baking powder, baking soda, and cinnamon in a medium bowl. Mix thoroughly and set aside.
  3. Beat butter and sugars together in large bowl on medium for five minutes or until light and fluffy. Add eggs, one at a time until incorporated, and then add the vanilla. Make sure to do this slowly or your batter will separate.
  4. Add dry ingredients to wet ingredients and mix with a rubber spatula just until combined. Fold in the apples. It will seem like the batter might be too thick and there’s a strange ratio of batter to apples, but never fear: it will all work out.
  5. Dump your batter into the prepared pan and spread it as evenly as you can.
  6. Combine butter, sugar, and flour for streusel. Sprinkle evenly on top of cake batter, followed by chopped walnuts.
  7. Place the cake on the center oven rack and bake for 50-60 minutes, or until a toothpick comes out clean from cake. The streusel will be gooey at first and will get on the toothpick. This will make it look like it’s not baked when it is, so watch out for that.
  8. Let the cake cool before running a butter knife around the edge of the cake inside the pan. Turn out onto a plate, then invert onto your cake plate. You can enjoy it plain or add the following glaze.
  9. (Optional)
    Mix together powdered sugar, milk, vanilla, and cinnamon in a small bowl. Drizzle over cake slice and enjoy!

 

151006 9639 VANILLA APPLE COFFE CAKE, PECAN STREUSAL, CINNAMON FB

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Sweet Potato Pie Chocolate Chip Cookies

151001 9607 SWEET POTATO PIE CHOCOLATE CHIP COOKIES STACK FB
These tasty cookies are soft and chewy, filled with melty chocolate chips and fragrant spices. It’s like the love child of an All-American Chocolate Chip Cookie and a Southern Sweet Potato Pie.  It’s the perfect treat for Fall, whether it’s an after-school snack, a delicious dessert for some friends, or a sinful secret you keep all to yourself.

Hello!

I’m Mani, this is my blog, and this is my blog’s first post.

I want to start by saying there’s a lot of pressure behind writing a first post.

I’ve got so many questions running through my mind: Will it be great? Will it set a good tone for future posts? Will people want to come back and read more? Will my great-grandchildren read it? Will they be sitting on a hovering couch as they do? Why would they be sitting on a hovering couch? Wouldn’t that be dangerous? Who would invent such a thing? What if Little Timmy gets smushed and their dog Lassie can’t save him because they decided dogs were too much trouble and never bought her, but got a hamster instead? What good are hamsters when your imaginary great-grandchild is trapped beneath the hovering couch??

Clearly this task has driven me mad.

So I’m going to treat it like a bandaid and just rip it off quickly. But even if it’s not the greatest, please come back. Please. *giant shining anime puppy dog eyes*

Right now, this blog is just a shell of what I want it to become. I feel as if I have invited you over to an imaginary newly-purchased home. I’m so excited to show it off, but when you arrive, you find a pot-hole riddled driveway and a dilapidated shack complete with roosting pigeons and dead grass. Then when you feel brave enough to come inside, you notice the place is completely devoid of furniture and decoration. It’s as if the Grinch has robbed me, and left nothing but bare walls and floors.

That’s what the current state of this blog feels like to me. Thankfully, there aren’t bats in the attic or peeling paint. I’ve got big plans, and we all have to start somewhere.

For as you can smell, as you walk through my strange new home, the spicy scent of cinnamon is in the air. And amidst the stark white walls and floors, there I am, happy as a lark in my new purchase, holding a plate of these:

151001 9601 SWEET POTATO PIE CHOCOLATE CHIP COOKIES

These are my chocolate chip sweet potato pie cookies, and they taste exactly how they sound: amazing.

Now, scrolling through super long posts while I’m trying to get to a recipe drives me crazy. So, all I’m going to say is make these. They are a soft and spicy alternative to the masses of pumpkin cookies everyone makes this time of year. Pumpkin cookies are awesome, but now it’s time to make something different.

Mmmmmmmm...
Mmmmmmmm cookies…

Here’s What You Need:

  • 1/2 cup, or one stick unsalted butter (melted)
  • 1/2 cup packed dark brown sugar
  • 1/4 cup white granulated sugar
  • 1/2 cup pureed sweet potato
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1/2 cup semi-sweet chocolate chips
Here’s What You Do:
  1. Prepare a baking sheet with a silpat or parchment paper
  2. Peel, cube, and steam your sweet potato. You can either use your stove or your microwave. I prefer the stove because microwaves scare me are too much hassle. It will take about ten minutes to steam your potato, test it by poking it with a fork. If there is no resistance, the sweet potato is ready. Once cooked, transfer the sweet potato to a mini food processor. If you don’t have one, you can get away with just mashing it.
  3. In a large mixing bowl, combine melted butter, sugar, vanilla and sweet potato puree until there are no clumps.
  4. In a separate bowl, sift together flour, baking powder, salt, baking soda, cinnamon, and allspice until completely combined.
  5. Slowly mix dry ingredients into the wet ingredients until just combined.
  6. Fold in the chocolate chips, but don’t stir more than you have to. It will look almost soupy. That’s okay. Put the bowl in the refrigerator for 30 minutes to an hour.
  7. After the dough has set up, remove from the refrigerator and turn your oven to 350 F.
  8. Using a 2 Tbsp. scoop, dish out your dough onto your prepared baking sheet and bake for 10-12 minutes.
  9. Once removed from the oven, allow the cookies to rest on the baking sheet for 10 minutes before moving them to a cooling rack. You could eat them before this, but you will probably burn yourself like I did.
  10. Keep them in an airtight container for 3-4 days. You could probably keep them longer, but why would you do that?
  11. Enjoy!

151001 9597 SWEET POTATO PIE CC COOKIES FB

SWEET POTATO PIE CHOCOLATE CHIP COOKIES FALL TREATS

 

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Sweet Potato Pie Chocolate Chip Cookies

151001 9607 SWEET POTATO PIE CHOCOLATE CHIP COOKIES STACK FB
These tasty cookies are soft and chewy, filled with melty chocolate chips and fragrant spices. It’s like the love child of an All-American Chocolate Chip Cookie and a Southern Sweet Potato Pie.  It’s the perfect treat for Fall, whether it’s an after-school snack, a delicious dessert for some friends, or a sinful secret you keep all to yourself.

Hello!

I’m Mani, this is my blog, and this is my blog’s first post.

I want to start by saying there’s a lot of pressure behind writing a first post.

I’ve got so many questions running through my mind: Will it be great? Will it set a good tone for future posts? Will people want to come back and read more? Will my great-grandchildren read it? Will they be sitting on a hovering couch as they do? Why would they be sitting on a hovering couch? Wouldn’t that be dangerous? Who would invent such a thing? What if Little Timmy gets smushed and their dog Lassie can’t save him because they decided dogs were too much trouble and never bought her, but got a hamster instead? What good are hamsters when your imaginary great-grandchild is trapped beneath the hovering couch??

Clearly this task has driven me mad.

So I’m going to treat it like a bandaid and just rip it off quickly. But even if it’s not the greatest, please come back. Please. *giant shining anime puppy dog eyes*

Right now, this blog is just a shell of what I want it to become. I feel as if I have invited you over to an imaginary newly-purchased home. I’m so excited to show it off, but when you arrive, you find a pot-hole riddled driveway and a dilapidated shack complete with roosting pigeons and dead grass. Then when you feel brave enough to come inside, you notice the place is completely devoid of furniture and decoration. It’s as if the Grinch has robbed me, and left nothing but bare walls and floors.

That’s what the current state of this blog feels like to me. Thankfully, there aren’t bats in the attic or peeling paint. I’ve got big plans, and we all have to start somewhere.

For as you can smell, as you walk through my strange new home, the spicy scent of cinnamon is in the air. And amidst the stark white walls and floors, there I am, happy as a lark in my new purchase, holding a plate of these:

151001 9601 SWEET POTATO PIE CHOCOLATE CHIP COOKIES

These are my chocolate chip sweet potato pie cookies, and they taste exactly how they sound: amazing.

Now, scrolling through super long posts while I’m trying to get to a recipe drives me crazy. So, all I’m going to say is make these. They are a soft and spicy alternative to the masses of pumpkin cookies everyone makes this time of year. Pumpkin cookies are awesome, but now it’s time to make something different.

Mmmmmmmm...
Mmmmmmmm cookies…

Here’s What You Need:

  • 1/2 cup, or one stick unsalted butter (melted)
  • 1/2 cup packed dark brown sugar
  • 1/4 cup white granulated sugar
  • 1/2 cup pureed sweet potato
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1/2 cup semi-sweet chocolate chips
Here’s What You Do:
  1. Prepare a baking sheet with a silpat or parchment paper
  2. Peel, cube, and steam your sweet potato. You can either use your stove or your microwave. I prefer the stove because microwaves scare me are too much hassle. It will take about ten minutes to steam your potato, test it by poking it with a fork. If there is no resistance, the sweet potato is ready. Once cooked, transfer the sweet potato to a mini food processor. If you don’t have one, you can get away with just mashing it.
  3. In a large mixing bowl, combine melted butter, sugar, vanilla and sweet potato puree until there are no clumps.
  4. In a separate bowl, sift together flour, baking powder, salt, baking soda, cinnamon, and allspice until completely combined.
  5. Slowly mix dry ingredients into the wet ingredients until just combined.
  6. Fold in the chocolate chips, but don’t stir more than you have to. It will look almost soupy. That’s okay. Put the bowl in the refrigerator for 30 minutes to an hour.
  7. After the dough has set up, remove from the refrigerator and turn your oven to 350 F.
  8. Using a 2 Tbsp. scoop, dish out your dough onto your prepared baking sheet and bake for 10-12 minutes.
  9. Once removed from the oven, allow the cookies to rest on the baking sheet for 10 minutes before moving them to a cooling rack. You could eat them before this, but you will probably burn yourself like I did.
  10. Keep them in an airtight container for 3-4 days. You could probably keep them longer, but why would you do that?
  11. Enjoy!

151001 9597 SWEET POTATO PIE CC COOKIES FB

SWEET POTATO PIE CHOCOLATE CHIP COOKIES FALL TREATS

 

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