January 2014: A Review


Somehow January has come and gone, which means it’s time for my monthly review!  Since I never got around to writing a review for December I’m including 5 recipes from December that I really loved too (are you happy now An?).  So here you have it ladies and gentlemen, my top recipes and my favorite links from January (and December).

My Top 3 Most Viewed Posts of the Month:

  1. Banana Chocolate Chip Cookies – Super simple, yet amazingly delicious, soft, moist cookies  bcc cookie and milk
  2. Chicken Bacon Ranch Macaroni and Cheese – How could you not want to make this?  chicken bacon ranch macaroni and cheese
  3. Sweet Potato Fries with Greek Yogurt-Sour Cream Dipping Sauce – This recipe is continuously one of my most viewed, if you haven’t made them yet I’m not sure what you’re waiting for!  sweet potato fries and sauce

My Top 10 Favorite Links from January:

  1. These Salted Caramel Brownies with a Pretzel Crust (from Baker’s Royale) are pretty much everything I want in life.                                                                                                                          
    Salted Caramel Brownie with a Pretzel Crust from BakersRoyale

    From Baker’s Royale

  2. Chicken and Vegetable Stew with Pinnacle Whipped Vodka (from Realistic Cooking Ideas) will DEFINITELY be making an appearance on my dinner table in the near future.     
    Chicken and Vegetable Stew with Pinnacle Whipped Vodka

    From Realistic Cooking Ideas

  3. This Roasted Red Pepper Dip (from Overtime Cook) sounds like a great homemade version of one of my favorite restaurant appetizers.                             
    Red Pepper Dip on OvertimeCook

    From Overtime Cook

  4. If someone would show up with these Brown Sugar Butterscotch Cookies (from Two Peas and Their Pod) I would be forever grateful!                                       
    Brown Sugar Butterscotch Cookie Recipe on twopeasandtheirpod.com My new favorite cookie!

    From Two Peas and Their Pod

  5. Quinoa Pizza Bites (from Liberty on Less) look delicious and seem like such an intriguing twist on pizza! 

    From Liberty on Less

  6. I love a good burger and I really love unique mixes on burgers so these Pork, Ginger, and Apricot Burgers in Toasted Pitas with Tzatziki and Feta Cheese Salad sound amazing!      
    new house 053

    From Homemade With Mess

  7. Ever since my semester abroad in Argentina I love everything with dulce de leche and these Dulce de Leche Brownies (From Brown Eyed Baker) look like my perfect dessert!      
    Dulce de Leche Brownies by @browneyedbaker :: www.browneyedbaker.com

    From Brown Eyed Baker

  8. This Grilled Chicken, Roast Vegetables and Tahini Dressing (from Food Frankly) looks like a delicious, simple dinner.                                                                                                                               
    Grilled chicken tahini dressing

    From Food Frankly

  9. Indonesian Slaw with Spicy Peanut Dressing (from Anna Shortcakes) seems like a unique and very yummy dish!                                                           

    From Anna Shortcakes

  10. I LOVE wings and I absolutely need to try these Spicy Maple Chicken Wings (from Urban Bakes).    
    Mouthwatering Spicy Maple Chicken Wings | UrbanBakes.com

    From Urban Bakes

My Top 5 Favorite Links from December:

  1. I love caramel coffee drinks and cupcakes so these Caramel Mocha Cupcakes (from Blue Sky Daze) sound AMAZING!                                               

    From Blue Sky Daze

  2. I have no words for this Un-Stuffed Pepper Soup (from Miss Chris Creations) it just looks absolutely delicious!                                                                                                             
    Un-Stuffed Pepper Soup

    From Miss Chris Creations

  3. Two of my favorite flavors, banana and coconut, come together in these Banana Coconut Oatmeal Cookies (from Roast Potatoes For), how could you not want these?    
    Banana Cookies

    From Roast Potatoes For

  4. These Sugar Cookie Hot Cocoa Cupcakes (from Half Baked Harvest) are the quintessential holiday dessert!    
    Sugar Cookie Hot Cocoa Cupcakes | halfbakedharvest.com

    From Half Baked Harvest

  5. Two words: Pretzel Turtles (from The Pioneer Woman), nothing more needs to be said.    
    Pretzel Turtles

    From The Pioneer Woman

Feel free to share your favorites too!


Southwest Chicken and Rice

Southwest Chicken and Rice

Last night my friends and I got together for the season finale of American Horror Story (craziness!!!) and it was my turn to make dinner so I decided on Southwest Chicken and Rice.  This dinner is super easy, all you need is one pan and a great combination of smokey spices, vegetables, chicken, rice, salsa, and spicy pepper jack cheese make it incredibly delicious!

southwest chicken and rice

Start by browning some chicken tenders in oil in a large skillet, sprinkling with spices as they cook.


After you remove the chicken from the pan add some diced onion and bell pepper (the kitchen and probably much of your house will start to smell incredibly delicious at this point, this is normal).

onion and pepper

Stir in rice, garlic, and cilantro.

add rice

Add salsa (you should probably eat some with tortilla chips, ya know, just to be sure it’s good).

add salsa

After this has all cooked together for a few minutes add some water, black beans, and corn.

black beans and corn

Add the chicken back to the pan and cover, cooking until the rice soft and the chicken is completely cooked through.

return chicken

Sprinkle liberally with shredded cheese (everyone loves cheese and if they don’t you should probably reconsider why you’re cooking them dinner…), recover, and let it melt.

melt cheese

Serve with extra salsa, sour cream, and guacamole (try my recipe here) as desired.

Southwest Chicken and Rice



Southwest Chicken and Rice

Serves 8


2 pounds of chicken tenders

1 tablespoon extra virgin olive oil

1 tablespoon paprika

1 tablespoon chili powder

1 tablespoon cumin

1 tablespoon dried cilantro

salt & pepper

1 large sweet onion – diced

1 bell pepper – diced

2 cups rice

2 cloves garlic – minced

2 cups southwest salsa – plus more for serving

3 cups water

16 oz can black beans – drained and rinsed

2 cups frozen corn

8 oz pepper jack cheese – shredded

sour cream – optional for serving

guacamole – optional for serving

– In a large skillet heat the oil and add the chicken tenders, sprinkle with paprika, chili powder, cumin, salt & pepper, brown both sides (about 3 minutes on each side) then remove to a plate

– Place the onion, pepper, and cilantro in the skillet and cook until tender (about 5 minutes)

– Add the rice and garlic to the skillet and stir, cooking for 1-2 minutes

– Stir in the salsa

– Add the water, black beans, and corn

– Return the chicken to the skillet, laying on top of the rice, cover and cook over low heat for about 20 minutes or until the rice is done and the chicken is cooked through

– Serve, topping with extra salsa, sour cream, and guacamole as desired


Pumpkin Brown Butter Pecan Ice Cream

Pumpkin Brown Butter Pecan Ice Cream

I’ve wanted an ice cream maker for the last few years and for my last birthday my boyfriend got me one!  The first thing we made was this Biscoff and Toasted Almond Ice Cream from Foodness Gracious.  Then for Thanksgiving we decided to try and come up with our own recipe so we created this Pumpkin Brown Butter Pecan Ice Cream.  We combined a few different ice cream recipes and this deliciousness was born!  It’s a great combination of rich custard, creamy pumpkin, decadent brown butter, and crunchy cinnamon sugar pecans.  It’s a great taste combination you’re not gonna want to miss!  And if you don’t have an ice cream maker you can try this plastic bag method.  While I LOVE butter pecan ice cream if you aren’t a fan of nuts you can stir in crushed ginger snaps instead, we tried this with one of the batches too and it was really good as well!

caramel topped ice cream

First whisk some egg yolks in a heat safe bowl (note we tripled this recipe so we would have 3 quarts, the recipe I’m posting here makes 1 quart).  Add some cinnamon and ginger.

egg yolks and spices

Pour some cream in a metal bowl and sit the bowl in ice water.  place a mesh strainer over top.

Heavy cream

In a high sided pan brown some butter (learn how to brown butter here) and then add brown sugar and a dash of salt and cook until it melts.  this part takes awhile and it won’t be purely liquid so don’t worry, you aren’t doing it wrong, it will still taste amazing).

brown butter brown sugar mix

Slowly add milk, it may foam up so be careful as you’re adding.

Add milk

Stir half of the milk/sugar mixture into the the eggs, whisking constantly.

milk mix into egg

Add the egg mix back into the saucepan with the rest of the milk/sugar mix.

stir eggs and milk

Add the pumpkin and stir until it starts to thicken up.

Add pumpkin

Pour the mixture through the strainer into the cream.  Add the vanilla and cool in the fridge.

Stir into cream

Freeze in the ice cream maker.  When there are about 5 minutes left add some maple bourbon and pecans to the machine.

Ice cream maker

You can use regular pecans but I suggest cinnamon sugar pecans to add even more flavor!

cinnamon sugar pecans

Scoop it out and serve

pumpkin brown butter pecan ice cream

You can top with caramel syrup and extra pecans for even more flavor!






Pumpkin Brown Butter Pecan Ice Cream

Serves 8


4 egg yolks

1 teaspoon cinnamon

1/2 teaspoon ginger

2/3 cup heavy cream

6 tablespoon butter

2/3 cup brown sugar

1/4 teaspoon salt

2/3 cup whole milk

1 cup pumpkin

1 teaspoon vanilla

1 cup pecans (I use cinnamon sugar pecans)

1 tablespoon maple bourbon (optional)

crushed gingersnaps (optional for serving)

caramel sauce (optional for serving)

– In a heat safe bowl whisk the egg yolks then whisk in the cinnamon and ginger

– Pour the heavy cream into a metal bowl, place the bowl in ice water and place a mesh strainer over top

– Brown the butter in a high sided pan, then stir in the brown sugar, and salt, cook, stirring constantly until the sugar is melted (don’t worry if the sugar is not completely melted)

– Slowly add the milk, it will foam up so add carefully

– Stir half of the milk/sugar mixture into the egg mix, whisking constantly

– Add the egg/milk mix to the pan with the remaining milk mixture

– Add the pumpkin and cook until the mixture thickens and coats a spatula (about 5-7 minutes)

– Pour the mixture through the mesh strainer, add the vanilla and stir

– Cool the mixture in the fridge for a few hours

– Freeze the ice cream in your ice cream maker according the manufacturer’s directions

– With 5 minutes left in the ice cream maker stir in the pecans and bourbon

– Serve with extra pecans, crushed gingersnaps, and caramel sauce as desired

Crockpot Swiss(ish) Steak

Crockpot Swiss(ish) Steak

Earlier this week I busted out the crockpot to make a delicious recipe my mom came up with for Swiss Steak.  Now, I know this isn’t technically Swiss Steak, but it’s about a million times easier than all the pounding, and battering, and actual cooking required for actual Swiss Steak and all the flavors are still here.  My mom made this in the oven but I decided to make my life super easy and just throw everything in the crockpot so I would have a nice hot dinner waiting for me when I got home.  Dust off your crockpot and get ready for savory, tangy, Swiss Steak with peppers and onions.


First chop up some onions and bell peppers (as you can see I used red but really any color is fine).

bell peppers

sweet onion

Crush up some canned whole tomatoes and put them in a crockpot with some beef broth.  Splash in some Worcestershire (thank goodness for spell check because I can literally NEVER remember how to spell Worcestershire) sauce.

liquids in crock potAdd some pepper, paprika, oregano, and parsley.


Stir in the peppers and onion.


Toss in some garlic.

add garlic

I put the above ingredients in the crockpot in the fridge the night before so I had less to do the morning of.  Before I left for work I added the London broil and made sure t was covered in broth and veggies, then turned the crockpot on low.  When I got home I put some potatoes in the oven and then served up the delicious beef and veggies with a baked potato and sour cream (because, duh)!  The broth was tangy and flavorful, the beef was falling apart and tender and the sour cream made the broth nice and creamy.

Crockpot Swiss(ish) steak

My mom said she served hers with mashed potatoes, but baked potatoes were easier!  I also think it would be delicious served over rice or egg noodles, use your imagination and enjoy!




Crockpot Swiss(ish) Steak

Serves 4


2 – 14.5 oz cans whole tomatoes

14.5 oz can beef broth

3 tablespoons Worcestershire sauce

2 bell pepper – chopped into 1″ chunks

1 large sweet onion – chopped into 1″ chunks

1 tablespoon black pepper

1 tablespoon paprika

1 tablespoon dried oregano

1 tablespoon dried parsley

2 cloves garlic – grated or minced

1.5 pounds London broil

– Place the tomatoes and liquid in the crockpot and crush the tomatoes slightly with your hands

– Add the beef broth, Worcestershire sauce, vegetables, and spices, stir until mixed

– Add the London broil, making sure it is completely covered by the broth and veggies

– Put the lid on and set the crockpot on low and cook for 8 hours

– Serve with potatoes, rice, or noodles


Chicken Bacon Ranch Macaroni and Cheese

Chicken Bacon Ranch Macaroni and Cheese

I’m back!  After a crazy last few weeks of classes and a great Christmas break I’m bringing you the perfect recipe for the crazy cold weather.  Prepare yourselves for Chicken Bacon Ranch Macaroni and Cheese.  Yes folks, it’s as wonderful as it sounds!  A few weeks ago FoodPorn tweeted a photo of Chicken Bacon Ranch Macaroni and Cheese so I googled recipes and came across this one from  Of The Hearth.  It kind of reminded me of my nanny’s baked macaroni and cheese which is my absolute all time favorite food ever so I decided to use that recipe as a base, it turned out fantastically!


First cook some bacon and crumble it when it’s cool.  No recipe can be bad if it starts with bacon, that’s a scientific fact.


Then cook some chicken.  After it’s done shred it up.


While your chicken cooks boil some water and cook a box of macaroni according to the directions on the package.  After it cooks drain the macaroni, return it to the pan, and stir in sour cream and ranch seasoning.

macaroni, sour cream, ranch

Then mix in the bacon and chicken.


Put half of the macaroni into a buttered pan and top it with shredded cheese and pepper (you can add salt too if you like but in my opinion the ranch seasoning mix is salty enough).  Repeat with another layer of macaroni and cheese.  Pour some milk over the macaroni.

mac and cheese in pan

Place the pan in the oven and bake until the cheese is browned and bubbly.

browned and bubbly cbrmc

Serve up the deliciousness!!!!!  I kid you not, this mac and cheese is a cheesy, ranch mac and cheese with delectable bits of bacon and chicken, yummmmmmmm!

chicken bacon ranch macaroni and cheese



Chicken Bacon Ranch Macaroni and Cheese

Serves 10-12


6 slices bacon – cooked and crumbled

2 chicken breasts – cooked and shredded

1 box (16 oz.) elbow macaroni

1 cup sour cream

1 packet ranch seasoning mix



24 oz. cheddar cheese – shredded

– Preheat the oven to 350 ºF

– Cook the bacon until slightly crisp, then crumble

– Cook the chicken, let cool, and then shred

– Cooke the macaroni according to box directions, drain and return to pot

– Stir the sour cream and ranch seasoning into the macaroni

– Mix in the crumbled bacon and shredded chicken

– Butter a 13 x 9 baking dish and pour half of the macaroni into the dish

– Top the macaroni with half of the cheese and some pepper

– Repeat the layering with the rest of the macaroni and the cheese

– Put the baking dish in the oven and bake until the cheese is browned and bubbly (about 40 minutes)



November 2013: A Review


So, somehow November has been over for a little over a week, I’ve been really busy with exams, presentations, and Thanksgiving so this review post is coming la, bu it’s here nonetheless, enjoy!

My Top 3 Most Viewed Posts of the Month:

  1. Chili and Cornbread
  2. Dutch Oven Peach Cobbler
  3. Baked Sweet Potato Fries with Greek Yogurt-Sour Cream Dipping Sauce


My Top 10 Favorite Links of the Month:

  1. These Sweet Potato Cupcakes with Maple Marshmallow Frosting (from Overtime Cook) seem like the perfect Thanksgiving dessert, they’ll definitely be making an appearance on my menu next year!

    sweet potato cupcakes with maple marshmallow frosting on OvertimeCook

    From Overtime Cook

  2. Pumpkin is the perfect fall (and winter) dessert (I think that’s a proven fact), and these Pumpkin Butter Cookies (from Liberty on Less) look delicious!


    From Liberty on Less

  3. Winter is coming and this Chipotle Chicken Chili (from The Pioneer Woman) will absolutely find its way into my kitchen at least once this year.


    From The Pioneer Woman

  4. Fudgy Mint Cookie Brownies (from Averie Cooks) look like the perfect combination of mint and chocoalte, which is always delicious, especially around Christmas time!

    Fudgy Mint Chocolate Brookies {brownie + cookie} - Easy, no-mixer recipe at averiecooks.com

    From Averie Cooks

  5. Since we have a brownie recipe we should probably also have a blondie recipe, these butterscotch blondies (from Recipe Boy) look absolutely scrumptious!

    Butterscotch Blondies - RecipeBoy

    From Recipe Boy

  6. Salmon Teriyaki (from Ang Sarap) sounds like a simple and yummy dinner.

    Salmon Teriyaki

    From Ang Sarap

  7. What’s that you say, you want another pumpkin recipe?  Well excellent, because these Raspberry Cream Swirled Pumpkin Muffins (from Picky Palate) look AMAZING!

    Raspberry and Cream Swirled Pumpkin Muffins by Picky Palate

    From Picky Palate

  8. What would one of my monthly reviews be without a Mexican recipe?  These Spicy Crispy Chicken Fajitas with Homemade Salsa and Citrus Sour Cream NEED to happen for dinner in my apartment ASAP!

    mx 084

    From Homemade with Mess

  9. One last final pumpkin recipe (until next month…) these Pumpkin Chocolate Chip Squares (from Recipe Girl) combine two of my favorite things, pumpkin and chocolate!

    Pumpkin- Chocolate Chip Squares - RecipeGirl

    From Recipe Girl

  10. Last, but certainly not least, Cranberry Sangria (from What’s Gaby Cooking) is the perfect drink for all of your upcoming holiday celebrations!

    Cranberry Sangria | An Easy Cocktail for Thanksgiving

    From What’s Gaby Cooking


That’s my list!  Feel free to share your favorite links from November!


Mexican Lasagna

Mexican Lasagna

Every Wednesday my friends and I get together to cook dinner and watch American Horror Story (I just started watching this season, if you haven’t seen it you’re missing out!).  This week we decided to make Mexican Lasagna and I’m super glad we did because it was fantastically delicious!  Now, you may be asking, “what exactly is Mexican Lasagna, that sounds strange”.  Well, let me tell you, you take the concept of lasagna, ya know, layered pasta, sauce, and cheese, and give it a twist with Mexican ingredients and flavors.  You end up with a spicy, cheesy, vegetable, beef filling with salsa and corn tortillas that will blow your mind!

mexican lasanga

First start by cooking some onion, garlic, and ground beef.  Then drain the grease, add a can of crushed tomatoes, belle peppers, and taco seasoning (I don’t have a picture of the first two steps because I was starving and forgot… oops).  After that cooks for a minutes stir in some corn and black beans.

beef/veggie mix for Mexican lasagna

Meanwhile, spread a thin layer of corn meal into the bottom of a baking dish.

corn meal layer

Put some corn tortillas on top.

corn tortilla layer

Scoop half of the beef/veggie mix on top.

beef and veggie layer

Add half of the salsa and shredded cheese.

salsa and cheese layer

And another layer of tortillas.

Second layer

Followed by more beef/veggies, salsa, and cheese.

Mexican lasagna pre-oven

Pop it in the oven until the cheese is melted and bubbly and amazing.

Pan of Mexican Lasagna

Let it sit for a few minutes (warning: this is a feat requiring enormous amounts of self control), then slice it and serve with sour cream as desired.

Mexican Lasagna



Mexican Lasagna

Makes 1 – 13 x 9″ baking dish (serves ~12)


1 tablespoon extra virgin olive oil

1/2 medium sweet onion – chopped

2 lbs ground beef

2 cloves garlic – minced

2 bell peppers – chopped

2 packets taco seasoning (or mix of cumin, chile powder, paprika)

15 oz can diced tomatos with green chiles

15 oz can black beans

8 oz frozen corn

1/4 cup corn meal

12 corn tortillas

4 cups shredded Mexican cheese

16 oz salsa

sour cream – optional for serving

– Preheat oven to 350°

– Cook the onion in a pan with oil for 5 minutes or until translucent

– Add the ground beef and garlic and cook until the beef is no longer pink, then drain the grease and return to the heat

– Add the pepper, canned tomatoes, and taco seasoning to the pan, and stir

– Stir in the black beans and corn

– Meanwhile sprinkle the corn meal into the bottom of a 9 x 13″ pan

Space out 6 tortillas on top of the corn meal

Layer the beef/veggie mix, salsa, and cheese

Repeat the layers of tortilla, beef/veggie mix, salsa, and cheese

Place in the oven for 20 minutes or until the cheese is melted

– Remove from the oven and let sit for a few minutes

Cut and serve with sour cream as desired



Salted Caramel Pretzel Brownies

Salted Caramel Pretzel Brownies

Brownies are some of my favorite desserts in the entire world, I mean, delicious, fudge-y, chocolate goodness, what’s not to love?  One of my favorite variations of brownies is adding caramel sauce and I decided this time around to really jazz things up by adding salted caramel pretzels and caramel sauce. The combination of the salty pretzels, sweet caramel, and rich chocolate is oh so good, you should definitely make these brownies next time you’re looking for a sweet and salty treat!


A few months ago I started a subscription to Nature Box, which is a company that sends snacks to your door every month, it’s a pretty great deal and they have lots of delicious snacks!  I got these salted caramel pretzel pops and I knew they would make a delicious addition to brownies!

salted caramel pretzel pops

Now, let’s get baking!  First beat some eggs until they’re nice and fluffy.

beat eggs

Then melt some butter and stir in brown sugar, granulated sugar, and vanilla.

butter and sugars

Add some cocoa powder, it’s delicious already!

cocoa powder

Stir together your dry ingredients (flour, baking powder, and salt) and add them to the butter mixture.

add dry ingredients

Finally, stir in the eggs

add eggs

Pour the batter into a greased, foil lined baking dish.

batter into pan

Swirl some caramel over the top.


Swirl the caramel around.

swirl caramel

Sprinkle with the crushed pretzel pieces.

crushed pretzel pieces

Bake until delicious.

baked brownies

Cut the brownies, top with more caramel, and serve.

salted caramel pretzel brownies



Salted Caramel Pretzel Brownies

Makes 1 – 8″ square baking dish


3 eggs

3/4 cup melted butter

1/2 cup sugar

1/2 cup brown sugar

1 teaspoon vanilla

3/4 cup cocoa powder

1/2 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

caramel sauce

2.5 oz Nature Box Salted Caramel Pretzel Pops – crushed

– Preheat oven to 350°

– Beat the eggs until fluffy

– Melt the butter and stir in the sugar and vanilla

– Stir in the cocoa powder

– Mix together the dry ingredients and add to the butter mix

– Stir in the eggs

Line an 8″ square baking dish with foil or parchment paper and grease

Pour the batter into the pan

Pour caramel sauce over top

Sprinkle with crushed pretzel pieces

– Bake at 350° for 25 minutes or until done

Cut and serve with extra caramel sauce

BBQ Chicken Pizza with Sauteed Peppers and Onions


Who doesn’t love pizza?  No one, right (at least no sane person…)?  I love making pizzas at home so I can put on whatever toppings I like.  Plus it is super quick and simple to make pizza at home! This past week my friends and I got to together to study for an exam and decided to make BBQ Chicken Pizza for dinner (because no study party is complete without food).  I buy refrigerator pizza crust (the Pillsbury kind from the pull apart can) and then top with sauce, cheese, and toppings as suits my mood, for the BBQ chicken pizza we went with BBQ sauce, Mexican shredded cheese, sauteed peppers and onions, and shredded chicken, yummm!


First spread the dough onto a greased baking sheet and top with some olive oil and garlic powder and then toss it in the oven.

pizza dough

Saute some red onions and bell peppers until they’re softened.

sauteed peppers and onions

After a few minutes take out the baked dough and cover it with some BBQ sauce and shredded cheese.

bbq sauce and cheese

Add some chicken.

chicken on pizza

And top with the onions and peppers.

peppers and onions on pizza

Put it back in the oven until the cheese is melty and delicious.

BBQ chicken pizza with sauteed peppers and onions

Serve it up and enjoy!



BBQ Chicken Pizza

Serves 6


pizza dough (I used Pillsbury Artisan Pizza Crust, in the refrigerator aisle)

extra virgin olive oil

garlic powder

1 small red onion – sliced

2 bell peppers – sliced

1 cup BBQ sauce

2 cups shredded Mexican cheese

1 chicken breast – shredded

– Roll the dough out onto a greased baking sheet,  cover with olive oil and sprinkle with garlic powder and bake according to packaged instructions

– Saute the peppers and onion in a tablespoon of olive oil

– After the crust is done spread with the BBQ sauce and top with shredded cheese

– Add the chicken to the pizza and place the peppers and onions on top

– Return to the oven according to package directions and cook until the cheese is melted

– Cut and serve

Pumpkin Cinnamon Chip Cookies

Pumpkin Cinnamon Chip Cookies

I know that fall is the time for pumpkin everything, and over the past few weeks my Pumpkin Chocolate Chip Cookie (my favorite!) recipe has been very popular, so I decided to share with you a variation I made for a tailgate (Go Terps!) in mid-October, Pumpkin Cinnamon Chip Cookies. They have a delicious pumpkin flavor which is complimented by a classic pairing of cinnamon.  The Pumpkin Cinnamon Chip Cookies I made have two variations from the original recipe, one, as you can tell from the name, they have cinnamon chips instead of chocolate chips (I know it seems counter intuitive that I’m replacing chocolate with cinnamon because “chocolate makes everything better” is essentially my life motto, but these cookies were still delicious, which I think attests to the pure awesomeness of the cookie themselves) and they have no butter, I used extra pumpkin instead (I could lie to you and say that this substitution was to make them healthier but we’re all friends here and the truth is that after going to the grocery store I came home and realized we were out of butter and I was too lazy to go back and buy some.  Regardless, the cookies still tasted delicious, the texture was just less cake-y).

pumpkin cinnamon chip cookies

Start by mixing together the pumpkin, sugar, egg, and vanilla.

pccc wet

In a separate bowl mix together flour, baking soda, baking powder, cinnamon, and salt.

pccc dry

Mix the dry and wet ingredients together and then stir in the cinnamon chips.

cc in dough

You should be able to find cinnamon chips in the baking aisle next to the chocolate chips (feel free to buy chocolate chips too because let’s be honest, you can never have too much chocolate in your life, and if you’re like me you’ll go home and decide you should make a batch of cinnamon chip cookies and a batch of chocolate chip cookies because you don’t want chocolate to get jealous…)

cinnamon chips

Spoon the dough onto greased cookie dough sheets and pop them in the oven.

dough on cookie sheet

Take them out and smell the delicious aroma of pumpkin and cinnamon.

pumpkin cinnamon chip cookies

Enjoy a cookie (or 6, these things are seriously addicting) and share with your friends!

pumpkin cinnamon chip cookie



Pumpkin Cinnamon Chip Cookies

Yields 3 dozen cookies


1 1/2 cups sugar

1 egg

1 1/2 cups canned (or fresh cooked) pumpkin

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup cinnamon chips

1 cup nuts (or an additional 1 cup of cinnamon chips)

– Preheat oven to 350°

– Cream together the pumpkin and sugar, then beat in egg and vanilla

– Stir together the flour, baking soda, baking powder, cinnamon, and salt

– Alternate adding dry ingredients and pumpkin to the butter/sugar mixture

– Then stir in the cinnamon chips and nuts

– Drop by spoonful onto greased cookie sheets

– Bake at 350° for 10-12 mintues