The holidays are the best time to not only spend with family but fill their bellys. I love to try out new recipes and test them on Bobby and I’m pretty sure he likes it too. But I also love having people over and nothing makes me happier than when I feed them and see that they like what I made. Thanks to Victoria & Sarah’s It’s the Most Wonderful Time of the Year link up I am sharing a few of my favorite goodies to get you through the holidays!
Pumpkin Chocolate Chip Cookies:
1 cup pumpkin puree
1 cup granulated sugar
½ cup oil (canola or vegetable)
1 teaspoon vanilla
1 large egg
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 cup semi-sweet chocolate chips
Preheat oven to 375 degrees.
Lightly grease your cookie sheet.
In the bowl of a stand mixer, combine pumpkin, sugar, oil, vanilla and egg. Mix until well combined.
In a separate bowl, stir together the flour, baking powder, cinnamon and salt.
In a small bowl, dissolve the baking soda with the milk.
Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well.
Add in the chocolate chipsand stir until evenly combined.
Using a medium cookie scoop, drop mounds of the cookie dough on the cookie sheets.
Bake for 10 to 12 minutes.
My Favorite Fudge Recipe:
(via Southern at Heart)
Cooking Spray (for baking pan)
1 1/2 cups corn syrup
3/4 cup whole milk
1/2 cup unsweetened cocoa powder
4 tbsp. unsalted butter
2 tsp. vanilla extract
a candy thermometer
Spray the bottom of an 8-by-8-inch baking pan with cooking spray.
Line the baking pan with overlapping pieces of parchment.
Spray the pieces of parchment with cooking spray.
Combine the corn syrup, sugar, whole milk, cocoa powder and butter in a heavy-bottom saucepan fitted with a candy thermometer over medium heat.
Stir until the sugar and butter melt. Stop stirring and let the mixture continue to cook until the thermometer reaches 238 degrees F, 7 to 10 minutes.
Once the mixture reaches 238 degrees F, stir in the vanilla extract and turn off the heat immediately.
Pour the spoon fudge into the prepared 8-by-8-inch baking pan, tapping gently so the fudge is evenly distributed.
Cool to room temperature, and then place in the refrigerator to set until firm enough to cut, about 1 hour.
These are the only two recipes that I have been making for a few years consistently. The best part is that both can be great gifts if wrapped in some pretty Christmas tins. They never fail to let me down and are so easy to make. I make those pumpkin cookies at least 5 times throughout the holidays for just Bobby and I!
Do you have any great recipes to share that you go back to year after year? I’d love to try out something new!