Pumpkin Chocolate Chip Cookies

pumpkin chocolate chip cookies

Pumpkin chocolate chip cookies have been one of our family favourites for as long as I can remember. My Nan has been making this recipe for years and it is a recipe that my Dad loves to make as well. There is just something about these moist, cake-like cookies that are irresistible, especially in the fall of the year.

Pumpkin Chocolate Chip Cookies

The recipe for these cookies is quite basic. Pretty much the same as your normal chocolate chip cookies, but with a can of pumpkin. And just a heads up– this recipe makes a large batch of cookies! Darn, right? But in case you aren’t feeling like the cookie monster, these pumpkin chocolate chip cookies freeze nicely, and taste just as yummy when you pull them out of the freezer!

Pumpkin Chocolate Chip Cookies

Mix together your wet ingredients in one bowl and your dry in another, then slowly add your dry ingredients to the wet. Once you have the dry ingredients mixed in well, you can slowly fold in the chocolate chips.

Pumpkin Chocolate Chip Cookies

Whenever I feel like whipping up cookies I usually go straight to the old faithful chocolate chip cookies, but I have been in the mood to try different things lately. Not sure if it is the lovely weather that is making me feel inspired, but it sure can’t hurt! Either way, this recipe came to mind and I thought I should share it with you, too! I know I get in the habit of making the same old recipes over and over, but sometimes it is nice to try something different. Pumpkin chocolate chip cookies always remind me of fall, but they are delicious any time of the year!

{Pumpkin Chocolate Chip Cookies}

Ingredients:

1 1/2 cups white sugar
2 eggs
1 1/2 tsp milk
1 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp vanilla
1 1/2 cups pumpkin
3/4 cup oil
3 cups flour
3 tsps baking powder
2 tsps baking soda
1 package semi sweet chocolate chips

Directions:

1. In a small bowl beat together the oil and sugar then add in eggs, vanilla, milk and pumpkin.

2. In another bowl mix together the remaining dry ingredients: salt, cinnamon, flour, baking soda, baking powder.

3. Slowly add the wet ingredients to the wet. Mix until well blended.

4. Gently fold in the chocolate chips.

5. Spoon onto a greased pan and bake for 10 to 12 minutes on 350 degrees.

 
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Easter Treat Craft Ideas

Happy Easter weekend! I hope everyone is having a lovely weekend with friends and family. We had a beautiful Good Friday spent in the sunshine, soaking up Spring! Hard to believe that today we are getting a full blown blizzard– I guess that is Easter in the Maritimes for you!

Today I’m sharing just a few more Easter treat craft ideas, mostly because they are just so darn cute! We have already shared some Easter treat boxes but today I am sharing a few different ideas for baskets, bags and a cute little display box.

Easter Baskets

These little baskets make a cute gift for someone or you can just put them on display with some treats in them. I got these Easter basket ideas from Chic’n Scratch. The fun thing about these boxes and baskets is that you can dress them up anyway you like. These tutorials were both for Easter, however you could really decorate them for any occasion.

Here are the full video tutorials: 

Rectangle Easter Basket
Square Easter Basket

Easter Box

I love the design of this little box! It’s one of my personal favourites because it is not your ordinary box, I like how the treats are on display. Simply Simple Stamping calls it a Peanut Butter Cup Easter Box, click here for her full video tutorial.

Easter Bag

This Easter bag is my version of Pootles’ Tic Tac Bag. I used the same layout but decorated it for Easter and tucked a few eggs inside.

Easter Stamps

Aren’t these little stamps adorable? I picked them up at Michael’s craft store and they are my favourite Easter stamps this year. I have been using them for lots of projects, especially the bunny!

I hope you have enjoyed these Easter treat craft ideas, I know I have had a lot of fun gathering inspiration from my favourite bloggers and it was even more fun to make my own versions of them!

What are you favourite boxes/bags? And which ones are you planning on trying yourself?

Happy Easter!!

 

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Black Bottom Cupcakes Recipe

So I bought a package of cream cheese about two weeks ago and for some reason it never got used. Every time I open the refrigerator I see it sitting there, and I wonder what I should do with it. Keep in mind, I’ve been doing this for a about a week– I’m such a procrastinator! Today, I got the brain wave to make Black Bottom Cupcakes!

A couple of years ago a girl brought black bottom cupcakes to work for a potluck and I fell in love! They are absolutely delicious and I have talked about making them a few times over the years but I have never actually gotten around to do it…surprise surprise, hence the procrastination! But today I actually had all the ingredients on hand so I had no excuse to not finally just do it!

IMG_5534First, I lined 12 muffin cups and preheated the oven to 350 degrees. Then I started with the cream cheese filling mixture. I have to admit, the picture of this mixture somehow got left out, but it’s simple. Beat the cream cheese until smooth then add in your sugar, egg and vanilla and stir until creamy. Once this step is done you can set this aside and get started on your chocolate cake batter.

IMG_5535In a large bowl, sift together your flour, sugar, cocoa powder, baking soda and salt.

IMG_5536In a separate smaller bowl, mix together the water, vinegar, oil and vanilla.

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Make a small well in the middle of you dry ingredients and slowly add in your wet ingredients.

IMG_5540Stir until the batter is smooth.

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Evenly divide the batter into the muffin tins, then using a spoon, dollop the cream cheese mixture into the center of each cupcake.

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I wasn’t sure how they would turn out, but they are honestly DELICIOUS and pretty easy too! I definitely won’t be procrastinating the next time I think about making these babies!

Ingredients:

Cream Cheese Filling
8 ounces cream cheese, room temperature
1/3 cup granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract

Chocolate Cupcakes
1 1/2 cups all purpose flour
1 cup granulated white sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup oil
1 tablespoon white vinegar
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees and line 12 muffin cups with paper liners

2. Beat the cream cheese until smooth, then add sugar, egg and vanilla. Beat until creamy and smooth. Set aside while you make the cupcakes.

3. In a large bowl sift together the flour, sugar, cocoa powder, baking soda and salt. In a separate bowl mix together the water, oil, vinegar and vanilla extract.

4. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.

5. Evenly divide batter among the 12 muffin tins, then spoon a few tablespoons of the cream cheese mixture into the center of each cupcake.

6. Bake for about 25 minutes or until the cream cheese has set. A toothpick in the chocolate part of the cupcake should come out clean.

7. Remove from oven and let cool on rack. Cupcakes can be stored in refrigerator for 3-4 days.

This lovely recipe came from Joy of Baking check it out to see a video tutorial of this recipe!

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