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Pumpkin cookies with chocolate chips

BEST Pumpkin Chocolate Chip Cookies

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Pumpkin cookies with chocolate chips

Best soft pumpkin chocolate chip cookies

 

These are just the BEST Pumpkin Chocolate Chip Cookies!

Seriously!

They are family proven to be the favorite, and made over and again, year after year.

Why?

Because this recipe for the BEST Pumpkin Chocolate Chip Cookies stay soft, tender and moist, full of flavor, they scream of fall; and yet they are scrumptious anytime of the year.

They are an easy homemade from scratch cookie, you’ll make often and they freeze great too.

 




BEST Pumpkin Chocolate Chip Cookies

 Ingredients:

2 2/3 cups flour

1 tsp. baking soda

1 tsp. baking powder

3/4 tsp. cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/2 cup butter (the real thing) softened, not melted

3/4 cup brown sugar

3/4 cup granulated sugar

15 oz  can solid pack pumpkin 

2 eggs

1  1/2 tsp. vanilla

1 – 1  1/4 cups chocolate chips  





Directions:

Heat the oven to 350 degrees.

Line cookie sheets with parchment paper.

In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg and salt. 

In a separate large bowl, cream together the butter, brown sugar and granulated sugar. 

Pumpkin Chocolate Chip Cookies

BEST Pumpkin Chocolate Chip Cookies

Into the butter and sugar creamed mixture, add in the eggs and mix well.To this same mixture, add in pumpkin and vanilla; beat until light and creamy.

Pumpkin Chocolate Chip Cookies

BEST Pumpkin Chocolate Chip Cookies

Now, add in the dry mixture to the creamed mixture and mix just until blended.

Pumpkin Chocolate Chip Cookies

BEST Pumpkin Chocolate Chip Cookies

Gently stir in chocolate chips.

BEST Pumpkin Chocolate Chip Cookies

BEST Pumpkin Chocolate Chip Cookies

Drop by rounded tablespoon onto parchment lined cookie sheet.

BEST Pumpkin Chocolate Chip Cookies

BEST Pumpkin Chocolate Chip Cookies

Bake for approx. 12 minutes or until touching the tops does not indent the cookie.

Let the cookies sit on the baking pan another 2-3 minutes, then carefully remove from pan and cool on racks.  

Pumpkin Chocolate Chip Cookies

BEST Pumpkin Chocolate Chip Cookies

Store in tight sealing container.

Pumpkin cookies with chocolate chips

Best soft pumpkin chocolate chip cookies

Copyright Carrie Groneman, A Mother’s Shadow, 2013, 2018

Recognize a blessing and be a blessing today.




3D Pumpkin

Unique 3-D Pumpkin Centerpiece

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3D Pumpkin

My friend Dorthy has the most incredible paper 3-D pumpkin I have ever seen.   

This CENTERPIECE will be a show-stopper and the possibilities are endless!  Dorthy has picture tutorials to help you every step of the way. 

Also, if you’re  looking for ideas for Thanksgiving  to make it more special click HERE

 

Unique 3D Pumpkin Centerpiece

Supplies:

10 – 12 X 12 orange cardstock (I used Kraftcore shattered by Core’dinatons)
1 – 12 X 12 dark green cardstock
Aleene’s tacky glue original or fast drying
Glue stick
1 wooden skewer
Small hole punch
Green wire (opt)
Scoring mat and scoring tool (opt)
2” Circle punch (opt)

Directions:

1 – Cut out all pieces:
From 2 pieces of orange cardstock cut: 2 – 4 ½ X 12 & 1 – 3 X 12
From 1 piece of orange cardstock cut: 4 – 3 X 12
From 4 pieces of orange cardstock cut: 2 – 3 ½ X 12 & 1 – 4 X 12
From 1 piece of orange cardstock cut: 3 – 4 X 12
From 1 piece of orange cardstock cut: 2 – 3 X 12 & 1 – 4 X 12
From 1 piece of orange cardstock cut: 9 – 2” circles
From I piece of green cardstock cut: 1 – 2 X 12 strip & 2 leaves (I googled pumpkin leaves)


2 –lightly mark each orange strip on the wrong side in 1 inch intervals or use scoring mat and tool so that there are 12 sections on each strip.

3D Pumpkin 1

3D Pumpkin 2

3 – Fan fold each strip being as exact as possible. (fold half of each width of strips by folding the first section toward the back and fold the other half of the strips by folding the first section to the front.)

3D Pumpkin 3


Punch a hole in the center of 7 of the 2” circles.(to find the center, fold one circle in half and then again in fourths.

Punch the hole where the folds meet and use this template to punch the other circles.)3D Pumpkin 44 – Bottom layer: glue 4 – 3 X 12 strips together to form a circle (I had to cut about 1/16”from each short end) making sure to use 2 strips folded to the front first and 2 strips folded to the back first.

Flatten into a circle and glue a 2” circle to the bottom keeping the center as tight as possible. (This is really easier to do with two people, so have a girl’s night to do this project.)

Insert the skewer in the center of the folds and glue.

Hold until the glue is set. Take a 2” circle and generously spread glue on one side.

Slide it down over the skewer and use to help hold the layer in place.

3D Pumpkin 5

3D Pumpkin 6

3D Pumpkin 7

3D Pumpkin 85 – Repeat the process with each layer.
2nd layer –4 – 3 ½ X 12 pieces
3rd layer – 4 – 4 X 12 pieces
4th layer – 4 – 4 ½ X 12 pieces
5th layer – 4 – 4 X 12 pieces
6th layer – 4 – 3 ½ X 12 pieces
7th layer – 4 – 3 X 12 pieces3D Pumpkin 9

3D Pumpkin 106 – Place one last 2” circle on the top.3D Pumpkin 11


7 – Cut the skewer to 1 ¾ “high reserving the cut part of the skewer. Roll the 2 X 9 piece of green cardstock around the cut part of the skewer to form a stem and glue to hold its shape. Remove from skewer.
8 – Cut 2 leaves from the green cardstock
9 – Wind 3 – 9” pieces of wire around the cut skewer and then remove to form curly vines.3D Pumpkin 1210 – Place the stem on the skewer end and glue. Arrange the leaves and curly vines on top.
TADA

This is not a hard project but it is a little time consuming. Be patient- it’s WAY worth it for this AMAZING centerpiece!3D Pumpkin 13

Centerpiece by Dorthy, Copyright Carrie Groneman, A Mother’s Shadow, 2014

Recognize a blessing and be a blessing today.




Butternut Squash Soup

AMAZING Creamy Homemade Butternut Squash Soup

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Butternut Squash Soup

Butternut Squash Soup

This soup is incredibly satisfying, with a creamy silky texture and sumptuous flavor.  It can be made with your favorite winter squash, but the Butternut gives a fabulous depth and perfect balance.

It’s not difficult at all, and is so comforting as a main dish, or as part of a meal. You will be proud to serve this soup with it’s sophisticated taste.  I’ll show you just how easy it is to put together.    

 


AMAZING Creamy Homemade Butternut Squash Soup

Ingredients:

4 – 5 lb. butternut squash (approx. 8-9 cups cubed)

2 cups water

2 chicken bouillon cubes (Knorr brand is my preference) 4 regular cubes or to taste

½ cup butter

1 medium onion, chopped

1 Tbl. garlic, minced

2 tall cans evaporated milk

½ cup milk

1/4 tsp. curry powder

¼ tsp. Montreal Steak Seasoning

¼ tsp. salt

1/8 tsp. hot pepper sauce

Dash nutmeg, fresh if possible

1 Tbl. brown sugar – or to taste



Directions:

Wash outside of squash; slice in half, then strips, remove seeds and slice off rind.

Cut into 1” cubes.Butternut Squash Soup 1

Butternut Squash Soup 2Place the squash cubes in large saucepan, add water and chicken bouillon.

Bring to a boil, cover, reduce heat and simmer until tender; about 10-15 minutes.

While the squash is cooking, sautée the chopped onion and garlic in the butter until the onion is tender and beginning to brown or caramelize.Butternut Squash Soup 3Grate nutmeg if using fresh- which makes the soup SCRUMPTOUS!Butternut Squash Soup 4



Mix together the squash and onion mixture, along with approximately ½ cup evaporated milk, in a blender or food processor (a portion at a time) and puree.

Hold a towel over the top, tightly, to prevent the hot soup from spilling out the top and burning you.Butternut Squash Soup 4Pour the pureed squash mixture back into the pan.

Add the rest of the evaporated milk, milk, spices and sugar, and warm through – but do not bring to a boil! 

Thin with additional milk if you want to desired consistency.

Carrie Groneman’s recipe.  Copyright Carrie Groneman, A Mother’s Shadow, 2013 & 2014

Click HERE for instructions on how to cook Winter Squash

DSC_2839

 

 

 

 

Click HERE for Streusel Topped Squash Muffins

Muffins 1

 

 

 

 

 

Click HERE for Roasted Winter Squash & Greens

Roasted Squash Salad 2

 

 

 

 

 

Click HERE for Caramelized Roasted Winter Squash

Squash 1

 

 

 

 


Recognize a blessing and be a blessing today.




Pumpkin cake with cream cheese frosting

Pumpkin Cake With Cream Cheese Frosting

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Pumpkin cake with cream cheese frosting

Homemade Pumpkin Cake

 

Do you like Pumpkin Cake with Cream Cheese Frosting?

You will really love this one!  

This Pumpkin Cake is tender to the last bite.

The cream cheese frosting pairs perfectly because it’s not too sweet and provides just the right balance for a terrific dessert. 

Make this for your family gathering, work party, the neighbors, any occassion will be just right for this Pumpkin Cake with Cream Cheese Frosting. 

Pumpkin Cake with Cream Cheese Frosting

Cake

Ingredients:

4 eggs

1 cup brown sugar

2/3 cup granulated sugar

1 cup vegetable oil

15 oz. can pumpkin

2 cups flour

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. salt

1 tsp. baking soda

1 tsp. nutmeg

½ tsp. ginger  

 

Directions:

Preheat oven to 350 degrees. (325 degrees for glass pan)

Prepare a 9″x13″ cake pan by coating with spray release, OR even better to line with parchment and coat with spray release also.

 

Mix together the eggs, sugar, oil and pumpkin until well combined.pumpkin cakeIn a separate bowl, stir together flour, baking powder, cinnamon, salt, baking soda, nutmeg and ginger.

Now, add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.pumpkin cake

Spread the batter into the prepared cake pan.   

Bake for 30 minutes, or until a toothpick comes out almost clean when inserted into the middle.

TIP:  Let the cake rest for 10 minutes, then cover with plastic wrap and allow to cool completely. 

This holds in the moisture as the cake cools to make the cake tender and moist.  It does not cause the cake to become soggy.

pumpkin cake


TIP:

When the cake has cooled, I like to put the cake into the freezer for 2 hours or up to 1 week if wrapped very well to prevent any other flavors to mix or ice to build up.  Then take out while frozen and frost.  This helps to keep the crumbs from getting into the frosting.

When you are ready to frost the Pumpkin Cake, whether just cooled, or frozen – 

 

Cream Cheese Frosting

Frosting

Ingredients:

8 oz. cream cheese, softened to room temperature

½ cup real butter, softened to room temperature

1 teaspoon vanilla

3 cups confectioners (powdered) sugar

 

Directions:

Combine the cream cheese, butter and vanilla in a medium bowl, and mix until smooth.

Then add in the sugar and mix at low speed until  well combined and fluffy.pumpkin cakePlace the frosting in 3-4 rows across the cake to make it easier to spread the frosting, so as not to tear the delicate surface. pumpkin cake

Spread evenly.
Serve immediately.

If I am making this ahead to serve in several hours, or within a couple of weeks;  I like to put the frosted cake right into the freezer for 30 minutes to allow a thin crust to form on top of the frosting. This step prevents the plastic wrap from sticking to the frosting.  Then I can wrap it very well to store; again to prevent from other flavors to mix or ice to build up. 

Copyright Carrie Groneman, A Mother’s Shadow, 2013, 2018

Recognize a blessing and be a blessing today.