Saturday, September 20, 2014

Pumpkin Snickerdoodles

It is fall, which means at my house it is time for all things fall. It is time to start making roasts and chili. It is time for warm apple cider and marshmallows on the bonfire. And, it is time for Pumpkin! Not that you would guess from the several pumpkin recipes that I have shared already or anything (find those treats here - this recipe will come up on the search too).
I'm always on the hunt for more ways to enjoy pumpkin flavors, so I decided to try a new cookie recipe - Pumpkin Snickerdoodles. I found the inspiration on Pinterest.

Pumpkin Snickerdoodles with white chocolate chips

1 cup butter melted
1/2 cup brown sugar
1 1/2 cups granulated sugar, divided
2 teaspoons vanilla extract
3/4 cup pumpkin
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
4 teaspoons cinnamon, divided
2 teaspoons pumpkin pie spice
1 cup white chocolate chips

Yield: 64 cookies

Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

In a large bowl, combine the flour, salt, baking powder, baking soda, 3 tsp cinnamon and pumpkin pie spice. Add the wet ingredients to the dry ingredients and mix together until combined. Fold in white chocolate chips. Cover and chill for 30 minutes.

Remove the dough from the refrigerator and roll into balls. Mix together the remaining 1/2 cup of granulated sugar and 1 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on baking sheet. Slightly flatten the dough balls before baking.

Bake the cookies for 8-10 minutes at 350. They will still be soft when you remove from the oven, you can flatten the cookies out a little more when you take them out of the oven. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. Cool completely and store in an airtight container.

Sunday, September 7, 2014

Cheesy Spinach Cakes

I am always looking for options for a quick healthy side dish or grab and go breakfast items. A while back, in a local publication (I think that the hospital publishes) there was a recipe for these Cheesy Spinach Cakes. I changed some of the amounts because it called for more spinach than comes in a single bag and I only bought one bag and I wanted more substance so I added more cottage cheese. I also added in some jalapeno to give it a little more kick.

The resulting 'cake' is tasty. My son didn't care for them, my daughter won't eat them because they have spinach in them and my husband didn't try them yet - so at this point, they are all mine!. I enjoyed them and according to Cook'n (the recipe software I use), they are only 55 calories per cake and 6 grams of protein, which I think makes them perfect for an on the go breakfast following my workout or a satisfying side.
Cheesy Spinach Cakes

5 ounces bag, baby spinach
3/4 cup low fat cottage cheese
1/4 cup grated Parmesan cheese
3 large eggs, beaten
2 cloves garlic, minced
1/2 jalapeno pepper, finely diced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preheat oven to 400°F.

Chop spinach. Transfer to a medium bowl. Add cheeses, eggs, garlic, salt and pepper; stir to combine.

Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).

Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean plate.