Just Stop It- Pumpkin Oat-filled Chocolate Chip Cookies

Fall is here! There is something about the change of seasons that makes me want to bake. It’s like a little celebration for Fall. “Welcome! We are so glad you are here.” Last year I made a Toffee Pumpkin Cookie and a different Pumpkin Chocolate Chip Oatmeal Cookie that we all enjoyed. I wanted to try something a little different this time. These little Fall babies are full of autumn spice and happiness. We are on our 2nd batch in week two of Fall. Enjoy the changing leaves, pumpkin everything, and cooler weather. Life is worth singing and dancing about! Looking Forward!- Amanda

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Just Stop It- Pumpkin Oat-filled Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1 1/2 cups quick oats
1 tsp baking soda
3/4 t salt
1/4 t ground ginger
1 3/4 t ground cinnamon
1/4 t ground nutmeg
1 cup unsalted butter, softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
1 large egg, beaten
1 t vanilla
1 1/4 cups canned pumpkin puree
2 cups semi-sweet chocolate chips
1 cup pecans, finely chopped

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
In the bowl of an electric stand mixer, whip together butter, brown sugar and granulated sugar until creamy. Add in egg then blend in vanilla, and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Add in chocolate chips and pecans. Let cookie dough set for 10 minutes.
Scoop dough out 2 Tbsp at a time and drop onto baking sheets lined with parchment paper, spacing cookies 2-inches apart. Bake for 10 minutes. You do not want to over bake. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container. Makes about 5 dozen.

Chewy Ginger Molasses Cookies

Is there anything that says Christmas more than ginger cookies? It’s that time of year that everyone wants a ginger cookie or two.  Several years ago I was determined to find that perfect, easy, and traditional recipe.  With several experiments in the kitchen, polling friends, and conducting my own taste tests, I found the recipe I give to you now.  You still have several weeks to enjoy this holiday classic.  Your family, friends, and coworkers will thank you!  -Amanda

photo-89Chewy Ginger Molasses Cookies

2 1/4 cups all-purpose flour

2 t baking soda

1/4 t salt

1 t ground cinnamon

1 t ground ginger

3/4 cup unsalted butter, softened

1 cup packed dark brown sugar

1 extra large egg

1 t vanilla

1/4 cup regular unsulphured molasses

1 cup granulated sugar

Preheat oven to 375 degrees with the rack in the center.  Line 2 baking sheets with parchment paper.  Set aside.  Sift flour, baking soda, salt, cinnamon, and ginger into a medium bowl.  Set aside.

Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute.  With mixer on medium speed, beat in the egg, vanilla, and molasses, until the mixture no longer looks curdled.  Scrape the sides with a rubber spatula several times while mixing.  Mix in flour mixture on low speed.  The batter will be rather stiff.

Place some granulated sugar on a small plate.  Use a 1/4 cup measuring cup to form 1/4 cup portions of dough.  Or I have been using a cookie dough scoop to make a little smaller cookies.  Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar.  Place six (large) or nine (small) sugared balls on each baking sheet, spacing evenly, because they will spread during baking.  Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top.  Refrigerate one filled baking sheet while the other bakes.

Bake for 9- 10 minutes, or until the cookies have spread and are slightly firm to the touch.  Rotate the sheet 180 degrees halfway through the baking time.  Remove from the oven and let the cookies cool on the baking sheet.

Makes 20-22 large (1/4 cup) cookies or 37-30 (dough scoop measurement) cookies

Soy and Ginger Cod

Fish was another one of those ingredients that I avoided cooking.  Honestly, it was only because I did not know how.  I will say every time, “Face your Fears in the kitchen!”.  In my case, my fear was fish.  This is a simple, baby step into cooking fish.  It is delicious and not too bad for you.  If you have not explored your local fish market, take a field trip.  It is interesting what a wink of the eye and a smile can do to land you the freshest fish in town.  Plus you will learn when the fish arrive each week and where it came from.
Face your Fears!- AF

Soy and Ginger Cod

3 T low-sodium soy sauce

2 t sesame oil

1/4 c green onions, finely chopped

1 t fresh ginger, grated

1 t garlic, finely chopped

1 lb. cod (roughy or flounder works great too)*

Preheat oven to 400 degrees.  Mix soy sauce, sesame oil, onion, ginger, and garlic in a small bowl. Place the fillets in an ovenproof casserole dish.  Drizzle the soy sauce mixture over the fish.  Bake for 12 minutes or until the fish flakes easily.

*When selecting your fish, make sure to ask where the fish has lived before it came to you.  There is a lot of research out there.  I avoid farm raised fish.  Also, I’m very picky about what country my fish come from.  Honestly, stick to USA regulated fish. (my opinion)

This recipe is for 1lb. of fish.  If you look at the fillets and notice it is not enough for your family, just buy more and change the measurements on ingredients.