Devilishly Good Chocolate Cookies

When I was a kid Halloween was my favorite Holiday behind Christmas (it still is). I loved wandering the neighborhood collecting treats and the anticipation of wondering what would pop out and scare me at any moment. One thing I could count on every year was my last stop on my way home. There was a little old lady a few streets over that set up a buffet table out in front of her house with a crockpot full of hot apple cider and the rest of the table was lined in homemade cupcakes. We would always stop weary from a night of some tricks, collecting treats and have a cup of her hot apple cider and a cupcake. We would be sure to eat it on our way home because we had been warned against the evils of homemade treats and we knew our parents would take it away. The woman had lived their for years, and she made the best cupcakes, we figured if she was out to poison children on Halloween she wouldn’t be set up in front of her house year after year.


In recent years we have searched for treats to give out for Halloween that we felt good about, and we will NOT be the house that gives out boxes of raisins! I won’t go into all the reasons that we do not hand out regular candy (if you want to know more check this out) but one is its really expensive. So this year we are bringing back homemade treats. We have labeled our cookies with our store information and attached the link to this page. We have made these cookies with ingredients we feel good about and hopefully you feel good about giving to your children too!

Happy Halloween,

BJ, Christine and Madden

Devilishly Good Chocolate Cookies

Makes about 3 dozen


1 C. Butter
2/3 C. Evaporated Cane Sugar
2/3 C. Rapadura Sugar
2 Eggs
1 tsp. Vanilla
2 Tbs. Water
2 C. Whole Wheat Pastry Flour
1/2 C. Cocoa Powder
1 tsp. Baking Soda
3/4 tsp. Cinnamon
2 C. Chocolate Chips

Instructions:


Pre-Heat Oven to 375 degrees. Line cookie sheet with parchment paper.Cream together butter & sugar, add eggs one at a time beating after each addition, beat in vanilla.

 In a separate bowl stir together dry ingredients. 

Add dry ingredients into wet then add water. Beat until combined. Stir in chocolate chips. 

 Scoop rounded tablespoons of batter onto cookie sheet. 

Bake for 12 minutes, remove from cookie sheet and cool on wire rack.


All ingredients are organic or Non GMO Project Verified.

Pumpkin Crumble Bars

This recipe falls under” the healthier because I made it” category. This time of year I am on a quest for all things pumpkin and am tempted by the pumpkin-flavored-everything commercials. I like knowing that if I am going to indulge that I am eating quality ingredients. I also love the way my house smells when I bake, its better than any $10 candle (and tastier too). These bars have a soft pumpkin pie filling surrounded by a crunchy, crumbly crust.

Pumpkin Crumble Bars

For the Crust & Crumble
3 C. Rolled Oats
1 3/4 C Whole Wheat Pastry Flour
1 1/2 C Rapadura Sugar
1/2 tsp baking soda
1 C plus 2 Tbs Unsalted Butter- Softened
1 C. Chopped Pecans or Walnuts- optional
(after I made these BJ told me, "You know what would make these even better? Nuts.")

For Filling
15 oz of Pumpkin Puree
3 eggs
3/4 C Heavy Cream
1/2 C Rapadura Sugar
1 tsp Pumpkin Pie Spice
(or 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg and 1/8 tsp cloves)
1 tsp vanilla


Preheat oven to 375. Line a 13x9 pan with parchment paper, set aside. In a large bowl mix together crust ingredients with your hands (if you have a little one have them help you with this) until it resembles pebbles.


Pull out 2 cups of Crumble mixture, set aside. Press remaining Crumble Mixture into bottom of pan, bake for 10 minutes.

(He thinks he’s helping!)

While that’s baking, in a large bowl mix together pumpkin, eggs, cream, sugar, spices and vanilla. Pour over baked crust. Return to oven for 15 minutes.

When pumpkin layer is somewhat set,

sprinkle remaining crumble over top. Return to oven and bake 20 additional minutes.


You can either cool and cut into bars or hover over it fresh out of the oven and eat it by the spoonful! Also would be good with fresh whipped cream (isn’t everything).

Sweet Potato Gratin

I know in some part these are fighting words but I HATE Sweet Potato Casserole with Marshmallows. It is so sickeningly sweet that it is more dessert than side dish. If you must make it, please put it out with the pie, because marshmallows and gravy should not share a plate. When you try this slightly spicy sweet potato gratin I think you will agree its worthy enough to sit next to the tastiest of bird.

Sweet Potato Gratin
Serves 4-6
Ingredients
2 cups heavy cream
½ to 1 tablespoon chipotle chile puree*
4 medium sweet potatoes, peeled and sliced 1/8 inch thick
A few good shakes of Garlic powder
Pinch of Nutmeg
¼ tsp cinnamon
Butter
Salt and pepper
Preheat oven to 375°F.
Butter the bottom of a 10-inch square baking dish. Whisk together cream, garlic powder, chipotle puree, cinnamon and nutmeg. Arrange an even layer of potatoes
on the bottom of the dish. Drizzle with 3 tablespoons of cream mixture over potatoes, season with salt and pepper.

Repeat procedure, pressing down the gratin until totally submerged in cream mixture. Bake for an hour or when potatoes are tender.

*puree a can of chipotle chiles in adobo in food processor.