Wednesday, October 28, 2009

Pumpkin Chocolate Chip Squares

Marc has been bugging me for 12 years (seriously) to make him pumpkin cookies. I never have, because I am not a huge fan. But my college roommate promised me these were good.

She was right! BOTH Marc and I were huge fans! Thanks, Angie.

Pumpkin Chocolate Chip Bars

  • 2 cups all-purpose flour (spooned and leveled)
  • 1 tablespoon pumpkin-pie spice
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup canned pumpkin puree
  • 1 package (12 ounces) semisweet chocolate chips


  1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
  2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
  3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
  4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Saturday, October 24, 2009

Cashew Chicken

Cashew Chicken

(MS EveryDay Food, ???)

1 1/2 lbs. boneless, skinless chicken breasts, cut into 1" pieces
2 Tblspn. dry sherry
2 tsp. minced, peeled fresh ginger (I used about 1 1/2 tsp. dry ginger)
3 1/2 tsp. cornstarch
coarse salt
1/2 c. chicken broth
2 Tblspn. soy sauce
1 Tblspn. rice vinegar
2 tsp. sugar
1 Tblspn. + 2 tsp. vegetable oil
2 garlic cloves, chopped
2/3 c. unsalted cashews, toasted
2 scallions, white and green parts separated and thinly sliced
cooked white rice, for serving

1. In a medium bowl, toss chicken with sherry, ginger and 1 1/2 tsp. cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 tsp. cornstarch; set sauce aside.

2. In a large nonstick skillet, heat 1 Tblspn. oil over medium-high heat. Add half of the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a plate. Add 1 tsp. oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning). Transfer to plate.

3. To same skillet, add 1 tsp. oil, garlic, cashews, and scallion whites. Cook, stirring constantly, until garlic begins to soften, 30 seconds. Whisk sauce and add to skillet along with chicken. Cool until sauce thickens, about 30 seconds. Top with scallion greens and serve with rice.

Thursday, October 8, 2009

Cookie Friday

I made these cookies for "Cookie Friday" this month. The cookies were just OK (in my opinion)--so I'm not posting the recipe. However, my neighborhood cookie idea was shared on my college roommates blog, so I thought I would pass the link along: