Pumpkin Chocolate Chip Brookies

I love anything pumpkin. Trader Joes is pretty much a death trap for me,during the fall, because I want to buy EVERYTHING pumpkin! My neighbor and I were in the baking mood the other weekend, so we decided to make this dessert. It was delicious. It's definitely not healthy, but any means, but sometimes a girl has got to live a little. I loved these out of the oven but thought they were even better the next day cold - right out of the fridge.

Ingredients:

the Brownie layer:
1/4 cup butter, room temperature
1/2 cup granulated sugar
1/2 tsp vanilla extract
1 eggs
1/4 cup all purpose flour
1/4 cup cocoa powder
1/8 tsp baking soda
1/8 tsp salt

For the Pumpkin Chocolate Chip Cookie layer:
1/2 cup butter, room temp
1/4 cup granulated sugar
1/2 cup brown sugar
1/4 cup pumpkin puree or pure pumpkin (not pumpkin pie filling)
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking soda
1 1/4 cups flour
1 cup milk chocolate chips 

Instructions

• Preheat oven to 350ºF. Grease a 9x13 baking dish and set aside.
For the brownie layer:
• Mix the butter, sugar, and vanilla together in a large bowl. Mix in the egg.
• Mix in the flour, cocoa powder, baking soda, and salt until a thick batter forms. Spread the batter in the bottom of the baking dish. Don't worry if you can't spread it all the way to the edges.
For the pumpkin chocolate chip cookie layer:
• Mix the butter, sugar, brown sugar, pumpkin puree, pumpkin pie spice, and vanilla in a large bowl.
• Mix in the salt, baking soda, and flour until dough forms. Mix in the chocolate chips. Scoop out balls of dough and place them evenly across the brownie batter. Use a rubber spatula to press them down and spread the dough out a little.
• Bake for 30-35 minutes, until a toothpick inserted comes out clean. Delicious served warm, best completely cooled (for the most pumpkin flavor). 

Delicata Squash Fries

It's fall so that means it's officially squash season! I have worked with all types of squash... butternut, spaghetti, acorn squash... but delicata squash is one of my favorites. I love to make this dish as a side that can accompany a grilled chicken or whatever protein you desire. I love to dip them in ketchup or ranch but these "fries" are also delish on their own!

Ingredients:

2 Delicata Squash

2 Tbsp. coconut oil

salt and pepper, to taste

Instructions:

Preheat oven to 425 degrees F.  Line a large rimmed baking sheet with parchment paper.  With a sharp knife cut squash in half and remove the seeds.  Slice the squash into 1/4″ pieces.

Seeded and sliced delicata squash

Place squash in a large mixing bowl and toss with coconut oil and salt and pepper to coat.

Place coated squash on the parchment lined baking sheet.

Bake for 30 minutes, turning all the squash halfway through baking.  Once the squash is browned and crispy, remove from oven and sprinkle with sea salt.  Serve immediately.

Hot out of the oven.

Honey Lemon Chicken Pasta

I was skeptical when I saw this recipe, but I tried it anyways because my husband and I love anything lemon. To my surprise...this pasta dish was incredible! It was definitely lemony and had such an unique taste. I have made this dish multiple times and every time it turns out so good!

Ingredients:

Pasta

• 8 ounces angel hair pasta, cooked according to package directions (half of a 1-pound box) or whole wheat pasta (which I used)

Chicken

• 1/2 cup honey
• 1/4 cup lemon juice
• 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon pepper seasoning blend for sauce + more for sprinkling over chicken
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• leaves from 2 or 3 sprigs of thyme, optional and to taste
• 4 boneless skinless chicken breasts, diced into bite-sized pieces (about 1 1/2 pounds)

Directions:

1. Pasta - Cook according to directions on box, drain, and set aside.
2. Chicken - To a medium bowl or large measuring cup, add the honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, 1 tablespoon lemon pepper seasoning, salt, pepper, optional thyme, and stir to combine; set sauce aside.
3. To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with lemon pepper seasoning, and cook chicken over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
4. Turn heat to medium-low, and carefully add the sauce noting that it may bubble up in the first few seconds.
5. Allow sauce to bubble at a low boil for about 5 minutes, or until sauce has thickened and reduced some, and chicken is cooked through. Stir sauce and flip chicken intermittently throughout.
6. Add pasta to skillet with the chicken and toss to combine and coat. Serve immediately. Chicken and pasta are best warm and fresh, but will keep airtight in the fridge for up to 3 days. Reheat gently prior to serving.

Pepperoni Pizza Cauliflower Casserole

Cauliflower is like a secret ingredient that can be used in so many recipes, which make that recipe significantly reduced in calories! I use cauliflower to make pizza crust, soups, rice... I've also used it to replace potatoes in mashed potatoes and have even used cauliflower to replace the pasta in a bolognese dish. So when I came across this recipe... I knew I had to try it and it was delicious. My husband loved it, as well. It's low calorie (205 cals per serving), gluten free and kid friendly!

Ingredients

 

For the Puree

• 1 medium head of cauliflower
• 2 Tbsp Heavy Cream
• 1 Tbsp Butter
• 8 slices pepperoni
• ¼ cup shredded mozzarella cheese
• salt and pepper to taste

For the Casserole

• 12 slices pepperoni
• ½ cup shredded mozzarella cheese

Instructions

 

For the Puree

1. Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbl of cream and 1 Tbl of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high (or until tender.) Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and ¼ cup mozzarella cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference for consistency.

For the Casserole

1. Spread the cauliflower puree into an 8 x 8 oven proof casserole dish. Cover with ½ cup shredded mozzarella cheese, and layer with pepperoni. Bake at 375 degrees (F) for about 20 minutes. Alternatively you could microwave this for 5 minutes. Serve hot.

Fresh Tomato and Ricotta Whole Wheat Pasta

I don't make pasta dishes often because they have too many carbs and the sauces are usually loaded with fat, but I came across this recipe, which uses fresh, low calorie ingredients and the result was amazing. I don't like to use regular pasta, I always try to look for whole wheat or even brown rice/quinoa pasta. This type of pasta will have more fiber in it, which will keep you hungry longer and it's better for your body than regular pasta. This sauce is based with olive oil, not heavy creams, like most pasta sauces and the added ingredients give this pasta lots of flavor. This is still a pasta dish, so the key is portions... I always like to add a big side salad to dishes like this!

Ingredients

• 8 ounces whole wheat short pasta
• ⅓ cup extra virgin olive oil
• 3 cloves garlic, minced
• 1 11.5 ounce package of cocktail sized tomatoes, about 8-10 tomatoes, quartered
• kosher salt and freshly ground black pepper
• 2 cups fresh spinach leaves
• ⅓ cup fresh basil, slivered
• ½ cup freshly grated Parmesan cheese
• 1 cup fresh ricotta cheese

Instructions

1. Cook the whole wheat pasta about 1 minute less than the package directions, so pasta is done but al dente. Drain and reserve ¼ cup of the pasta water.
2. In a large sauté pan, heat the olive oil over medium heat. When hot, add the minced garlic and reduce heat to medium-low. Cook for about 5 minutes until oil becomes fragrant. Be sure to watch the garlic so it doesn’t burn. Add the tomatoes and season with kosher salt and freshly cracked black pepper. Cook for 2-3 minutes until warmed through.
3. Add the drained hot pasta to the tomatoes with the fresh spinach. Toss and cook until spinach begins to wilt. Add the fresh basil leaves, grated parmesan cheese and more kosher salt and pepper to taste. If the pasta seems dry, add more olive oil or 1-2 tablespoons of pasta water to the pasta mixture. Top with dollops of fresh ricotta, drizzle with more olive oil and serve.

Arugula Pizza Salad with Homemade Pizza Crust

I love pizza, who doesn't? I just have a hard time finding pizza places that have delicious pizza, especially crust.. because obviously that's the best part! I came across this recipe and what makes this pizza so good is the homemade crust. The secret to the crust is bread flour! This crust is so good and every pizza I have made on this crust has been amazing. My favorite pizza recipe is the one I will be adding below, along with crust recipe. Hope you enjoy it! 

Ingredients

• 1 lb. store bought pizza dough or homemade

Homemade Pizza Dough

• 1 C warm water
• 3 tsp yeast
• 1 Tbsp sugar
• 2 C bread flour or all purpose flour
• 1 tsp kosher salt
• 1 Tbsp. olive oil

Pizza Toppings

• ½ C fresh grated Parmesan cheese
• 1 lb. fresh mozzarella, sliced
• 1 Tbsp cornmeal
• 4 Tbsp olive oil
• fresh ground pepper
• 1½ C sliced cherry tomatoes
• 4 C arugula
• Balsamic Vinaigrette

Dressing

• 1 Tbsp Dijon mustard
• 3 Tbsp balsamic vinegar
• 3 Tbsp lemon juice
• 2 Tbsp honey
• 1-2 cloves of garlic, minced
• Scant ½ cup olive oil

Instructions

1. Preheat oven to 450 degrees

Homemade Pizza Dough

1. Combine yeast and sugar with warm water and allow to sit for 5-10 minutes until bubbly
2. Combine wet ingredients into dry ingredients into mixer and knead for 5 minutes until dough is smooth, will be a little sticky
3. Allow to rise for at least one hour
4. Divide dough into four parts.
5. Roll out each part into a 6 x 12" rectangle
6. Brush with olive oil
7. Cover with slices of mozzarella cheese.
8. Sprinkle with Parmesan cheese and black pepper
9. Top with sliced cherry tomatoes
10. Bake for 10-12 minutes
11. Top with arugula and drizzle with Balsamic Vinaigrette

Dressing

1. Mix all ingredients together.