Pumpkin Chocolate Cookies

So I’ve been MIA for what seems like the longest time. Things have definitely changed around here. I don’t eat bread. Or diary, legumes, and sugar. I am full throttle into the Paleo craze. Except it’s not really a trendy thing. Just a thing that is happening for the foreseeable future. Its actually really great knowing that I’m not feeding myself with crap anymore. I read nutrition label like a little kid learning to read for the first time: voraciously. Didn’t everyone just want to read and read and read? Or was that just me? I’m amazed at the amount of crap in most foods and kicking corn and soy products to the curb is really great. We don’t want your kind here. Just the grass-fed, cage-free. natural variety can come to this party.

So one of the tenants of a Paleo lifestyle is no sugar. For someone raised on New England treats and sweets, this has posed to be the most difficult. Yes, even more than bread. And while I love to eat sweets, I like to bake them even more. I was so excited, I had some overly ripe bananas which always means banana bread! So I tried my hand at Paleo banana bread. Result: major failure. It was just an oily mess. Relearning the intricacies of baking for Paleo is going to take sometime.

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Of course my first Paleo baking success will involve chocolate and pumpkin. Have we established that I love pumpkin? I think we have. But incase you forgot, I really love it. So much. I don’t care that it’s almost May. Pumpkin Chocolate Chip cookies are totally a good idea. Especially ones that are good for you.

Follow my logic: (Pumpkin = vegetable) + (chocolate = antioxidant and mood enhancer) + (no sugar or sweetener of any kind) = healthy, delicious cookies.

Seriously. These cookies taste like the most perfect pumpkin cookie to ever exist. They aren’t overly sweet, just pure pumpkin goodness.

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Paleo Pumpkin Chocolate Chip Cookies

Ingredients

  • 1/2 cup of coconut flour
  • 1/2 cup of pumpkin
  • 1/2 cup of grass-fed butter or ghee (I used butter), melted
  • 1 tsp baking soda
  • 2 tsp ground cinnamon*
  • 1 tsp ground nutmeg*
  • 1 tsp ground cloves*
  • 1 tsp ground cardamom*
  • 1 cup of chocolate chips (I used Enjoy Life, so they are dairy and soy free)

NOTE: These are the proportions of spice I use, because I like a spicy cookie. Feel free to adjust according to your preference. If you prefer a little sweetness to your cookie, feel free to add 1/4-1/3 cup of honey or maple syrup. I just prefer the pure pumpkin spice flavor.

Directions

  • Place all ingredients in bowl (except chocolate chips) and mix until combined.
  • Pour chocolate chips into bow and slowly mix with spatula
  • Using fingers, scoop desired amount onto cookie sheet and bake for 15-17 minutes.

NOTE: these cookies will not spread as most non-paleo cookies do so you may want to flatten with your hand. But if you like cookie balls, just scoop and bake! These cookies are pretty crumbly, so be careful when getting them off the pan. 

Donuts Are Your Friend

There’s been some new developments over here. The content on this blog is about to change in a big way. This is due to my decision to stop eating bread, sugar, and dairy. Yep, I’m going Paleo. I know. I can’t believe it either. But after a couple of weeks of bacon, tons of eggs and veggies, bacon, and even more bacon, it’s really not that bad. I don’t miss bread or cupcakes nearly as much as I thought I would. I wanted to leave you with one more epic post featuring one of my favorite things. As I’m sure you are aware of by now, I love breakfast foods. Waffles and pancakes forever. And donuts. Of course. The first time I made donuts, they were epic. Featuring my most favorite kind. Donuts are a process but so worth it.

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The best donuts I have ever had are from the best Portuguese bakery in New Bedford, Massachusetts. And no, you can never convince me that any donuts in New York, California, or Portland, are better. Along with summertime and seafood, New England wins donuts too.

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Rainbow Cookie Ice Cream

So there’s this thing that’s been happening lately which I will fondly refer to as winter. Except I’m not really fond of it. Actually, I hate it. I know, such a strong word, but totally needed here. I like heat and sunshine and showing off a golden tan from too much vitamin D. Snow? No, I do not like that. Winter,  you have definitely overstayed your welcome and I’m ready for summer. Let’s just skip spring and get this humidity started.

It may be freezing and my boots have gotten their fair share of wear but that doesn’t mean that my favorite treat has been banned until all the snow has melted. Yep, I bring to you an ice cream recipe in February. But I know you will forgive me because it’s amazing and delicious. Remember when I spent a whole weekend making Rainbow Cookies? And then I mentioned that I’d be turning that into ice cream? Well that time is now and I’m beyond excited.

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This is actually not my original idea. I first tried Rainbow Cookie ice cream on a summer day when my boyfriend and I took a trip to a on old timey ice cream shoppe. The old timier, the better. I vowed I MUST make this ice cream. And here it is. But this one is tweaked to my liking so I’m claiming it as my own.

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White Chocolate Caramel Cookies

Sometimes you just need a cookie. But then the question becomes which cookie? And just what is the best cookie? Is chocolate chip the holy grail of cookies? According to my boyfriend, no. Oatmeal Raisin wins that award. But we’ve been through that before. My cookie-loving boyfriend got the most epic cookie jar for Christmas and I needed to step up, be an awesome girlfriend, and fill the cookie jar — and my boyfriend’s belly.

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So the debate on the best cookie may still be ongoing, but these cookies are definitely contenders for a place on the podium. White chocolate and caramel in cookie form. Way better than I thought these flavors could ever be. Not without the addition of browned butter, of course. My favorite kind of butter. And it should be yours too. I had some white chocolate from making so much peppermint bark and really wanted to use it up. And throwing in some caramel didn’t seem like such a bad idea either. Totally brilliant.

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Rainbow Cookies

I’ve been MIA for quite awhile.  I’m so sorry. I know you feel deprived and neglected. Mostly deprived so I’m here to blow your minds After a stress-filled holiday and being sick for 2 weeks all I wanted to do was be a lazy bum. But now that I’m healthy again it’s time I rehash one of my favorite creations from the 2013 holiday season. And I can totally do that because my holiday decorations are still up. Can’t get rid of them yet. I went bonkers this year. Like, mad scientist took over and I had a kitchen full of treats. Between a full time job that gets busier in December, prepping goodie boxes to be mailed, and being one with the Christmas spirit, there just wasn’t time to post all my favorites. And there were a lot.

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But I bring you these: rainbow cookies. If you’re not from the NY Metro area or of Italian or Jewish heritage, you’ve probably never heard of these. Or maybe you have and you are just way ahead of the game. I had never seen these before I started dating a guy of Italian descent who happens to be from Long Island. It’s a double edged sword. My education started with whoopie pies and continued with cupcakes. The WASPiest of treats. But I’m all for trying new things. And this new thing is an awesome thing.

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