sea salted pumpkin-oat cookies

I do love a good salted oatmeal cookie.
A nice thick, crisp outside, soft in the middle, salted oatmeal cookie.
Just enough sweet in the middle to offset the salty top.
And now we can add pumpkin to it!
So this is for all those pumpkin emails I received asking for MORE pumpkin cookies recipes that aren't terribly time consuming.
Speaking of pumpkin, I hope you've tried baking with pumpkin butter?
pumpkin bread chocolate bark
pumpkin snack cake with buttercream frosting
pumpkin butter crunch bars
AND of course the ever popular pumpkin oreo's!

I got a lot of compliments on these cookies.
A nice gentle pumpkin flavor, the nuttiness of the oatmeal and just the right amount of sea salt on top to balance all the flavors out.
I love that pumpkin butter adds the flavor of pumpkin without all that wetness that a pumpkin can sometimes do to a cookie.

I can't tell you how fast the 1st batch and then the second batch were eaten!
Like a vacuum sucks in air---gone baby gone!

I do like making my cookies a tad bigger than most people (shocker I know).
Here I used a medium ice cream scoop.
If you want smaller cookies-please go ahead; you might want to reduce the baking times.
And please, don't forget that little bit of sea salt on the tops?  OK?

Right out of the oven they will be very soft and delicate--just let them rest a bit and firm up;
it will be worth the wait--I promise

salty pumpkin-oatmeal cookies
recipe from vanillasugarblog.com
print recipe

2 sticks unsalted butter, room temp (16 TB)
¾ cup light brown sugar, NOT packed
1/2 cup white sugar
2 large eggs
3 oversized TB pumpkin butter (I used Trader Joe’s)
1 ¾ cups bread flour
¾ cup flour
1 ts baking powder
1 ts baking soda
1 ts sea salt
½ TB cinnamon
2 cups of rolled oats (not quick cooking!)
sea salt for sprinkling the tops

Cook notes:  I used Trader Joe’s pumpkin butter.  You can use any type of pumpkin butter.  I do like to make my cookies larger than normal, so if you wish to make smaller cookies just watch the baking times as smaller cookies may need less time in the oven. Once the dough is mixed, it really needs to chill and set up; if you skip this step you might have flatter cookies.
As always I like to remind everyone that I don’t have a mixer, so everything I mix is by hand; if you have one lucky you!

In a medium bowl, whisk all the dry ingredients.
In a larger bowl, cream the butter and sugars; add in the eggs, pumpkin butter and mix.
Add dry ingredients to the wet and mix till just combined--don't overmix.
Next, by hand, add in the rolled oats.
Cover dough well with plastic wrap and refrigerate for at least three hours or overnight (I let this sit in fridge 48 hours and it was fine).
When ready to bake, preheat oven to 375 degrees.
Line up two baking sheets with parchment paper or whatever method you use for baking cookies.
Using a medium ice cream scoop, scoop out and place on cookie sheet about an inch apart.
Sprinkle tops with sea salt before baking.
Bake for about 13-17 minutes.
Rotate pans halfway through baking.
You'll know they are done when the bottoms are almost crisp/set up and the tops have a gentle crisp to them. It's really easy to overbake them, so definitely check at the 13-minute mark.
Makes about 18-22 cookies? (I’m sorry I can’t remember!  LOL)

friday links

Happy Friday!


Have you tried the new gourmet line of natural flavored icings by Amoretti?
They are found at Williams Sonoma
Come in these flavors: banana, blueberry, bubble gum, bulgarian rose, chocolate, coconut cream, cotton candy, eggnog, espresso, fudge brownie, gingerbread, hazelnut, key lime, lemon, maple bacon, orange cream, passion fruit, peanut praline, pecan praline, peppermint, pineapple, pistachio, pistachio praline, pumpkin pie, raspberry, red velvet, salted caramel, tiramisu, vanilla bean, wild strawberry and plain.
You can find Amoretti products (and these icings) at their online store.
I can't wait to make some pop tarts and try the icing on the top.

I recently splurged and bought one of these pricey, very pricey candy bars.
Yes it was very good, but at over $2.00 per small bar?  OUCH

Can you see this person?
He was running, ok running, on a treadmill while texting!!!
I don't know if he's talented or stupid.
Every time I tried to look over and watch, I would get dizzy on my own treadmill where I HAVE to hang on with both hands!

Hilarious!

My favorite snack from Trader Joe's

This was really good, and I'm super fussy over Trader Joe's salads.

I saw this at Trader Joe's and put it back on the shelf!  lol

They're baaaaack!

Man these sound good!

If I bought these?....They would be gone before I got home.  Anyone tried them?

Wow, these were good.  I hope the Ginger People send me some samples and/or have a giveaway for
my fans!  Seriously tasty.  Just like a gum drop, yet with a nice layer of gentle heat.  Good for you too!

I was sent a sample of Nicciolata Organic Hazelnut Spread.
And they have seriously taken great pride and craftsmanship into creating something this tasty that is literally all natural, organic, made with hazelnuts, cocoa, sugar cane and milk.
Like a Nutella but far stronger, richer, smoother, and more satisfying.  Very rich.
You can find this in Whole Foods and most all natural food stores as well as gourmet food stores.
I put a little bit in my morning espresso--so good!

Attention chocoholics!
This cookbook is for you!
Now this would make an awesome Christmas gift for a die-hard chocolate fan.
Crazy About Chocolate by Krystina Castella is the kicked up/creative book of all things chocolate
recipes.  Very creative indeed.
Here are a few examples of what you can find inside the book:
chocolate cream cheese king cake, chocolate carrot cupcakes, cocoa spiced turkey chili, black forest brownie bites.....over 200 recipes--all chocolate!  Sweet AND savory!
Here is a sample recipe from the book: the chocolate carrot cupcakes!



Around the web:

the man who invented the calendar
for homesteaders: winterizing your flock
best leg workouts for women (love the ballet reference)
THIS is on my bucket list--I want to fly!
butternut squash blondies! YUM
DIY glittery, snowy playdough
7 immune boosters you might have overlooked
quite possibly the most terrible real estate photos ever!
DIY vanilla extract (crazy easy)
french silk pie on a stick
how to bounce back after a bad night's sleep
crazy john claude van damme is at it again
the long road to nashville +fried chicken (from one of my favorite writers)
bacon jam & brie filled pretzel rolls
santa hates you christmas cards! (very cute)
homemade st. john chutney (bookmarked indeed)
making "neo-classic" genoise
modernist cuisine is now in an app (FINALLY!)
japanese photographer wraps couples in vacuumed sealed plastic bags 
DIY list of 24 homemade holiday gifts for the home
peanut butter cheesecake cookies
handyman tip: increase entry door security
this man has set nearly 400 guinness world records
peanut butter pretzel bon bons
snowflake fudge (so pretty)
little girl walking on ice---gah!
7 apps to ease holiday shopping (let me know if they help)
I've fallen in love with this blog: burr's bar method blog (I LOVE deep stretching became addicted to it after my physical therapy for my knees. Deep stretching helps tremendously with  leaner, stronger legs).
an open letter to paleo-diet enthusiasts (hilarious, might offend some...)
money saving tips for holiday shopping

Have a wonderful weekend!

pumpkin oreo's

Call me lazy smart, but there are times when I will skip a recipe all-together because the filling or the frosting is too hard and I don't want to fill or frost 50 cookies or cupcakes.
So any short cut I can think of to "skip" that step I'll consider do it.
And filling cookie cream sandwiches?
Oh that is time consuming.
But I have found a nice short cut.
I rolled up the cream filling into a nice long log, chilled it, then sliced it off like a cookie.
Am I brilliant or what?
I thought the cream filling would not harden and it might not take, but it sure did; firmed up just perfect for slicing.
Only thing you have to remember is to roll the cream filling a bit more narrow than the size of the cookie.
I don't think this will work for cakes or cupcakes--although I am working on it.  ;-)
But it definitely works on creme-filled sandwich cookies. And what a time saver!
When the cookies were done, I merely sliced off the filling and assembled!
I think that saved me 30 minutes of what used to be frosting labor!


So now that we only have to slice and bake and then slice and fill the cookies, I can definitely tell you
that these are very easy to make.
Which makes it perfect for the upcoming holiday baking!

BONUS: you can make your own "double stuff" Oreo's!




Slice and stuff!  Easy right?


Pumpkin oreos
From vanillasugarblog.com
print recipe

pumpkin cookie:
2 ¼ cups all-purpose flour
1 TB cornstarch
1 dash of pumpkin pie seasoning
2-3 dashes of cinnamon
¼  ts baking powder
½  ts baking soda
½  ts salt
1 cup unsalted butter, room temp
½ cup granulated sugar
3 oversized TB pumpkin butter
2 egg yolks, room temp

creme filling:
12 TB unsalted butter, room temp
1 ½ cups confectioners' sugar
giant pinch of salt
3 dashes of nutmeg
½ cup (or more) finely ground walnuts

Cook Notes:
I used a bit of nutmeg and finely chopped walnuts for the cream filling.
You don’t have to you can leave it plain or a dash or two of cinnamon.
I sliced the cookies off the dough roll about ½-inch thick.  If you slice them too thin, they aren’t that strong when baked.  This is a crispy outside cookie with a delicate, not soft, inside.  Not a wet or moist cookie at all.  Once you roll up the cookie dough in plastic wrap, roll it back and forth like a rolling pin to get it more uniform/circular; this will help you have a more “circle shaped” cookie when you slice it. There will be extra filling left over, but save it for the next batch of cookies—I think it freezes fine if you cover it well.

In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, pumpkin pie spice, and salt; set aside.
In the bowl of your stand mixer, fitted with the paddle attachment, beat the butter and sugar together on med-high until well mixed.
Add in 2 egg yolks and pumpkin butter and mix.
Scrape down the sides and bottom of the bowl.
Add the flour mixture and beat on low speed until just combined.  Please do not overmix.
Scrape the cookie dough out onto a very lightly floured surface.
Form it into a two long logs. I find that once the log is wrapped its easier to form it into a more even log by rolling it back and forth as if it were a rolling pin.  Get it as uniform as you can since we will be using this to slice out round cookies.
Wrap in plastic wrap, and refrigerator at least 2 hours or overnight.
Make the filling next as you need to give it time to chill.
For the filling:
Using a hand mixer or stand mixer mix all ingredients until well combined.
Do a taste test and see if it needs more salt.
Place onto plastic wrap and form into one or two logs.
Form by rolling with plastic wrap on, into a nice uniform, rounded log, so it make for slicing easier.
When ready to bake the cookies, preheat the oven to 350 degrees.
Line cookie sheets with parchment paper.
Remove one log of cookie dough from the fridge, and using a sharp knife slice cookies about ½-inch thick or thicker.  Place about an inch apart on baking sheet.
Bake the cookies for 10-14 minutes, or until they have puffed and the tops look set. Remove the sheets from the oven and allow the cookies to rest for about 15 minutes before transferring them to cooling rack.
Cool completely before adding the filling.
Take chilled crème filling, and slice about ¼-inch slices; place onto/into cookies.
Should make about 24-26 sandwich cookies.

friday links

Happy Friday!


There is a new, all natural cookie butter company on the scene and they are making the best
cookie butter creations ever!
GooeyOnTheInside.com

What flavors?  They have 12!!  Red Velvet and Birthday Cake are my favorites.
Hand-crafted, small batches, and no chemicals or crap in there.These flavors are dangerous!

A nice assortment of cookie butters for the foodie in your family would make an awesome gift for the holiday.


Gooey On The Inside also makes cookies!  Imagine getting this as a Christmas present?


My friend Zoe Francois of the terribly talented blog zoebakes.com has a new & improved version
of her wildly famous cookbook: Artisan Bread In 5 Minutes a Day.
Her latest creations: The New Artisan Bread in 5 Minutes a Day
What's new inside?
Gluten Free bread recipes in 5 minutes!
"....With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day.
Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious recipes.  They’ve also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They’ve made the “Tips and Techniques” and “Ingredients” chapters bigger and better than ever before, and included readers’ Frequently Asked Questions....."

Around the web:

stunning images of nuclear ice breaker in the north pole (love this!)
does slamming the oven door cause cakes to collapse? 
a GMO wheat can silence human genes may cause early death
slow cooker hoisin chicken with bok choy & sesame brown rice
20 cookie cutters every cookie decorator should own
what's new about apples?
why you need phytonutrients & how to get them
how to make the versatile asian peanut sauce
I LOVE this video! "One Day at Fenway"
a simple dietary switch could work wonders on your mood (when I have eaten turkey for breakfast I have noticed a difference in my mood)
what is B3--niacin?
10 million steps on Rt 6 (a cape cod story)
always go to the funeral 
LuLulemon quite possibly the most arrogant company ever.
claiming woman's thigh's are to blame for company's faulty pants.
Then why can other designers like Danksin do it? Stupid owner at Lululemon--I will never buy their product again.
3 over-rated supplements
27 unearthly objects made of stars!
I was so sad to hear of Chef Charlie Trotter's passing
31 (they say weird) but I think creative recipes for canned pumpkin
laurie anderson's farewell to Lou Reed 
pumpkin Tres Les Cake!
a year recovery after hurricane sandy
health benefits of pumpkin seeds
shorter days getting you down?
DIY homemade deli meat (all natural, no chemicals)
hilarious misspelled names on Starbucks cups (Love this!)
Lay's potato chips coming out with chocolate covered chips! (oh dear)
paleo & GF snickerdoodles
sea cucumber found to kill off 95% of cancer cells?  wow
when depression & anxiety loom
strong abs without those stupid crunches! (great tips)
sweet potato cobbler
DIY freezable breakfast bowls (crazy easy)
toasted coconut & chocolate granola
a map of where Americans are moving!
The annual "I Like Big Bundts" over at food librarian has started!

Congrats to Jan #7, winner of the Simply Raw Kitchen Cookbook.
Jan please email me your shipping address.



Have a wonderful weekend!

my best "almost" paleo meatloaf

On one sunday night this conversation occurred:

:::scene is sunday night dinner eating our favorite meatloaf::::
hubby: did you blog this meatloaf?
me: no
hubby: why?
me: it's ugly
hubby: but its really good!
me: true
hubby: I'm willing to bet your fans don't really care what it looks like as long as it tastes good.

And so here I am with my meatloaf.
It's such a hit in the house, I'm certain you'll love it too even if it is ugly.  LOL
I don't have a lot of photos as I never thought I would be posting this, but then again photos of raw meatloaf aren't that great anywho.....
I served this with roasted butternut squash chunks and roasted potato & red onion chunks.

I call this paleo as we do very little carbs these days (mostly save them for the weekends).
So without the carbs added in the meatloaf the loaf itself won't "puff up" much, it will be thin/flat and yes, ugly.

The leftovers are so good with morning eggs.  So good!

my best paleo meatloaf
from vanillasugarblog.com
print recipe

loaf ingredients:
1 lb of 85% lean ground beef
2 large eggs
1/4 cup of minced small sweet onion (minced really fine--I used a grater)
salt & pepper
handful of fresh parsley, chopped

loaf topping:
3-4 TB dijon mustard
a few dashes of Worcestershire sauce
1-2 TB coarse sugar crystals
pepper

cook notes:
If you want to make a larger loaf just use 2 lbs of beef and double up all the loaf ingredients (except for the loaf toppings).

Preheat oven to 350 degrees. Spray or grease up a small loaf pan, mini's work really good too.
Mix all the loaf ingredients in a bowl using your hands.
Place into a loaf in pan.
In a small bowl, mix the dijon mustard with a couple dashes of the Worcestershire sauce.
Place this mixture on fairly thick on top of meatloaf, then sprinkle with pepper, then sprinkle with the course sugar.
Place in oven and bake about 20-35 minutes? Or until done.  Sorry can't remember how long I baked this; I just watch for doneness, which I think was at the 30-minute mark? It bakes up quick as there are no fillers.