These are the perfect autumn sweet, great alone or with coffee or a little vanilla ice cream.

Ingredients

2 cups unbleached all purpose flour
1 cup whole rolled oats
1 tsp baking soda
1 cup organic pumpkin pie filling or 1 cup pumpkin puree plus 1 tbs pumpkin pie spice
1 cup unsalted butter
3/4 cup sugar
3/4 cup light or medium brown sugar
1 egg
1 tbs vanilla
1 cup (or more) dark chocolate chunks

How I Made Them

Preheat the oven to 350 degrees and line your cookie sheets with parchment paper.

Cream the butter and sugars together in the standing mixer.  While that goes, combine the flour, oats, and baking soda.  If you’re using plain pumpkin puree, mix the pumpkin pie spice into the dry ingredients.

When the butter and sugars are all mixed together, add the egg and vanilla.  Once those are combined, add the dry ingredients and pumpkin, alternating between the two.  When that’s all combined, remove the bowl of cookie batter from the mixer.  Fold the chocolate chunks in with a spatula.  Do not try and do this with the mixer — it will bend your beater.

Drop spoons of the cookie batter onto the prepared cookie sheets (you can make small, medium, or large cookies).  Bake the cookies for 12-13 minutes. Remove the cookies to a wire rack or counter top to cool.

How They Turned Out

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These are soft, cakey and super yummy — especially for breakfast.

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Fall weather creates a craving for comfort food — especially hot, creamy casseroles. This easy peasy way to make beef stroganoff results in a lovely jubbly homemade meal while you spend the day outside in the pumpkin patch.

Ingredients:

1 lb organic grass fed stew beef, cubed
2 cups sliced fresh baby portobello mushrooms
1 cup diced onion (frozen or fresh)
16 ounces organic low sodium or no salt added beef broth
1 tbs organic tomato paste
1 tbs Worcestershire Sauce
1/2 tsp Gourmet Garden garlic paste
1/2 cup unbleached all-purpose flour
1 cup organic sour cream
egg noodles or other pasta, cooked al dente

How I Made It:

Rinse and pat dry the beef cubes before putting them in the slow cooker.  Cover the beef with the onions and mushrooms.  In a bowl, whisk together the beef broth, Worcestershire, and little dab of garlic.  Pour the sauce over the meat and vegetables.  Set the slow cooker to low and go play for 6-7 hours.

About half an hour before you’re ready to eat, dissolve the flour in a bit of water. It should be of a consistency between wallpaper paste and milk paint. Stir the flour mixture into the sauce and let it cook for 30 minutes more.  Cook the pasta and then, right before you are ready to serve, stir the sour cream into the sauce and combine thoroughly.

Serve the stroganoff sauce over noodles.  Add a salad or steamed carrots for a balanced meal.

How It Turned Out:

YUM-MEE!  It is satisfyingly creamy, with big chunks of tender beef and rich mushroom flavor. I used veggie noodles, both for the vitamins and the harvest colors.

Stroganoff

Fall inspires me to make all sorts of apple and pumpkin yummies laced with ginger, cinnamon and nutmeg. In honor of tonight’s first pumpkin carving (of the season and of my favorite toddler’s life), I made this apple cake.  I was going to use fresh apples in the batter, but decided to save those for the decoration.

Ingredients:

2 cup organic all purpose flour
2 tsp baking powder
1 tsp ground ginger
1/2 tsp cinnamon
1/8 tsp salt
1/2 cup organic butter
1 1/4 cup organic maple syrup
3 large eggs (cage free vegetarian fed or organic)
1/2 cup organic 2% milk
1 cup unsweetened organic applesauce
1/2 cup chopped walnuts

How I made it:

Preheat the oven to 350 degrees.

Combine the flour, baking soda, ginger, cinnamon, and salt; set aside.

Cream the butter in the mixer.  Add the maple syrup in a steady stream. It should combine easily — but if it looks all weird and separated, that’s okay. Add the eggs one at a time, keeping the mixer on medium-low speed.

Once it’s all mixed, slowly add the dry mixture in batches. Once that’s mixed in, add the milk. Use a spatula to scrape the sides and mix any remaining bits of flour, butter, etc.  Add the applesauce and stir it in with the spatula, then do the same with the walnuts.

Bake for 45-50 minutes or until a cake tester comes out clean.  Let cool completely.

Garnish with slices of granny smith apple (leave the peel on for color) and homemade whipped cream.

How it turned out:

Dense, rich, and autumnal — the cake was wonderful with coffee and homemade whipped cream. It will taste even better in the morning for breakfast!!