Super big, chewy and soft, muffin-top like pumpkin chocolate-chip cookies that taste like they are straight from a bakery! These bakery-style pumpkin cookies are made in ONE bowl!
These cookies are quite cakey. They are thick, chewy, soft, and resemble a muffin top.
1 CUP canned pumpkin, not an entire can
1 cup white sugar
1/4 cup brown sugar, lightly packed
1/2 cup vegetable oil
1 large egg
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice*
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white flour
1 cup semi-sweet miniature chocolate chips
1 and 1/3 cups milk chocolate chips, separated
Optional: red food dye
In a large bowl, add in ONE CUP of canned pumpkin (not pumpkin pie filling and not an entire can of pumpkin), white sugar, brown sugar, vegetable oil, the egg, and vanilla.
Beat until completely smooth. If desired add in the food dye. This gives the darker more “pumpkin looking” cookie. These photos are of dyed cookies.
Without stirring in between these additions, add in the cinnamon, pumpkin pie spice, baking powder, baking soda, salt, flour, and both types of chocolate chips (1 cup of the milk chips).
Now with everything layered on top, beat together all of the ingredients until *just* combined.
Cover tightly and chill the dough for at least one hour up to 10 hours. Chilling is not necessary but it gives you the bigger pumpkin bakery-style cookies.
When ready to bake, preheat the oven to 350 degrees F and line a large tray with parchment paper or a silpat liner. Place 6 mounds of the dough on the cookie sheet. Scoop the dough to make a higher ball dough rather than a wide ball of dough. Use about 3 tablespoons to 1/4 cup dough to get the large bakery style cookies.
Don’t do more than 6 cookies or they will run together.
Bake for 12-15 minutes (slightly under-bake for best results of getting a soft and chewy cookie) and remove. Use the remaining 1/3 cup of chocolate chips to place on the cookies right out of the oven if desired.
For a fudgy pumpkin pie type cookie, chill the cooked cookies in the fridge — delish!
These cookies have a more developed pumpkin flavor by the second day or after chilling.
*We like a mild amount of spice in these pumpkin cookies. If you like lots, use another teaspoon of pumpkin pie spice or an additional 1/4 teaspoon nutmeg and 1/8 teaspoon ground cloves.
This sheet-pan supper has it all—spicy harissa-laced roasted chicken; sweet, browned leeks; crunchy potatoes; plus a cool garnish of salted yogurt and plenty of fresh bright herbs. It’s a little lighter than your average roasted chicken and potatoes dinner, and a lot more profoundly flavored.
The key here (and with all sheet-pan suppers) is to make sure the ingredients can all cook together on the same pan. This means cutting sturdy, denser things into smaller chunks that will cook at the same rate (chicken, potatoes), and adding the more delicate ingredients (here, the leeks) toward the end so they don’t burn. Another important note: don’t overpopulate the pan. You need to leave space between things so ingredients can brown and crisp rather than steam. If you want to double the recipe to feed six, you can, as long as you spread everything out in two pans rather than crowding them in one.
700g bone-in, skin-on chicken thighs and drumsticks
800g Yukon Gold potatoes, peeled and cut into 1 by 1/2-inch chunks
3 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons harissa
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, plus more as needed
2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons
1/2 teaspoon grated lemon zest
1/3 cup plain yogurt, preferably whole-milk (if using Greek, thin it down with a little milk to make it drizzle-able
1 small garlic clover
1 cup mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves
1 splash fresh lemon juice, as needed
Combine the chicken and potatoes in a large bowl. Season them with 2½ teaspoons of the salt and ½ teaspoon of the pepper. In a small bowl, whisk together the harissa, cumin, and 3 tablespoons of the olive oil. Pour this mixture over the chicken and potatoes, and toss to combine. Let it stand at room temperature for 30 minutes.
Meanwhile, in a medium bowl, combine the leeks, lemon zest, ¼ teaspoon of the salt, and the remaining 1½ tablespoons olive oil.
Heat the oven to 220°C.
Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet, and roast for 20 minutes. Then toss the potatoes lightly, and scatter the leeks over the baking sheet. Roast until the chicken is cooked through and everything is golden and slightly crisped, 20 to 25 minutes longer.
While the chicken cooks, place the yogurt in a small bowl. Grate the garlic clove over the yogurt, and season with the remaining ¼ teaspoon salt and ¼ teaspoon pepper.
Spoon the yogurt over the chicken and vegetables in the baking sheet (or you can transfer everything to a platter if you want to be fancy about it). Scatter the herbs over the yogurt, drizzle some olive oil and lemon juice over the top, and serve.
Oozy, bubbly baked lasagna is everyone’s favorite, but all that layering and time in the oven can make it a drag to put together. For a quicker, easier variation, we’ve swapped the lasagna noodles for fusilli. The short and springy pasta gets tossed with usual suspects like ground beef, mozzarella, and tomatoes, as well as kale, which is a welcome, healthful addition. Baked until golden and crisp, it’s got all the personality of the classic, but with no assembly required.
500 g minced beef
1 Yellow Onion
230 g Kale
½ cup Breadcrumbs
1 teaspoon Chili Flakes
340 g Fusilli Pasta
4 Cloves Garlic
2 tsp Dried Oregano
230 g Mozzarella Cheese
2 Cans Crushed Tomatoes
Salt & Pepper
1 tsp Olive Oil
Wash and dry all produce. Bring a large pot of water with a large pinch of salt to a boil. Halve, peel, and finely chop onion. Mince garlic. Remove and discard kale ribs and stems, then roughly chop leaves. Tear mozzarella cheese into small pieces.
Add fusilli to boiling water and cook, stirring occasionally. After 6 minutes, add kale to pot. Continue cooking until pasta is al dente and kale is tender, 9-11 minutes overall. Drain, reserving ½ cup pasta water.
Meanwhile, heat a large drizzle of olive oil in a large pan over medium heat. Add onion and cook until softened, 4-5 minutes. Add beef, garlic, oregano, and as many chili flakes as you like. Cook, breaking up meat into pieces, until browned and no longer pink, 3-5 minutes. Season with salt and pepper.
In a large bowl, toss together fusilli and kale, beef mixture, crushed tomatoes, reserved pasta water, and half the mozzarella cheese. Season with salt and pepper.
Heat broiler to high or oven to 500 degrees. Transfer mixture to a lightly-oiled baking dish (ours is 9”x13”) and sprinkle with remaining mozzarella cheese and panko breadcrumbs.
Broil the topped fusilli mixture until cheese is melted, about 3 minutes, and serve.
I love miniature versions of well-known dishes, and these spinach, mushroom, roasted pepper and cheese-filled individual Beef Wellingtons are one of my favourite takes on classic Beef Wellington.
For the pastry:
Frozen puff pastry (6 sheets total)
Flour for rolling
For the mushrooms:
2 large portabella mushrooms, stems removed
6 Tbs. olive oil; more for cooking
2 cloves garlic, minced
1/2 tsp. fresh thyme leaves, lightly chopped
1/2 tsp. very roughly chopped fresh rosemary
Coarse salt and freshly ground black pepper
For the onions:
4 Tbs. unsalted butter
3 medium onions, thinly sliced
1/2 cup medium-dry sherry
Coarse salt and freshly ground black pepper
For the spinach and cheese:
12 cups tightly packed spinach
Pinch ground white pepper (optional)
2 Tbs. unsalted butter
170g blue cheese
For the fillets:
6 portions beef tenderloin, 150 to 200g each (choose equal-size center-cut portions)
Coarse salt and freshly ground black pepper
About 3/4 cup olive oil; more as needed
2 eggs, whisked together lightly with 1 tsp. water
To cook the Wellingtons:
2 eggs, whisked together lightly with 1 tsp. water
Prepare the pastry and fillings:
Roll and cut the pastry—Roll out each of the six pastry sheets to about 3/16-inch thick and, using a sharp knife, cut out a 10-inch round from each. From the scraps, cut out 12 leaves or other shapes to use as decoration. Layer the pastry rounds (and the decorations) between pieces of waxed paper or parchment, wrap the bundle well in plastic, and freeze again.
Cook the mushrooms—In a shallow bowl, toss the portabellas with the oil, garlic, thyme, and rosemary; cover and marinate in the refrigerator for 2 hours. Remove the portabellas from the marinade (they will have soaked up most of it) and season with salt and pepper. Heat a heavy skillet over medium-high heat, add a thin film of oil, and sear the portabellas on both sides until they’ve softened and browned, about 5 minutes per side. Transfer them to paper towels and turn them once to drain both sides. When cool, cut them in half and cut the halves into strips about 1/2 inch thick.
Caramelize the onions—Melt the butter in a heavy sauté pan over medium heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until well browned, soft, and sweet, 30 to 40 minutes. Add the sherry and cook until the pan is dry. Season with salt and pepper. Set aside to cool. Put the cooled onions in a colander set in a bowl; cover and refrigerate.
Prepare the spinach and cheese—Wash the spinach well and remove any stems. Prepare an ice-water bath. Put half of the spinach in a large sauté pan with a touch of water, 1 Tbs. of the butter, a pinch of salt, and a little ground white pepper if you like. Toss over medium-high heat, just until wilted and immediately put it in the water bath to shock the color and stop the cooking. Scoop it from the ice water and put it in a colander to drain. Squeeze the spinach, a small handful at a time, as much as you can and set it aside on paper towels to continue draining. Repeat with the remaining spinach. Cover with plastic and refrigerate. Divide the blue cheese into six 1-oz. portions. Try slicing the whole piece into six slices; if it crumbles, just evenly divide the cheese. Cover and refrigerate.
Squeeze and squeeze again—until the spinach for your filling is as dry as it can be.
Sear the fillets—Season each portion of meat very generously on both sides with salt and pepper. Rub the seasoning into the meat to keep it in place. Pour 1/8 inch olive oil into a heavy sauté pan and heat it until just smoking. Sear the fillets over high heat for 2 minutes on each side until brown and crisp on the outside. Be sure your pan is very hot so that you just sear the meat and don’t overcook it, and don’t crowd the pan or the meat will steam rather than sear. (Check the sides to be sure the fillets are still red in the middle.) Work in batches if necessary. Refrigerate the meat until chilled or until ready to use, up to 24 hours.
Sear the beef fillets for a nice crust but a still-red center—once wrapped in pastry and baked, they’ll cook to medium-rare.
Assemble the Wellingtons:
Arrange the mushrooms, onions, spinach, cheese, and fillets on your counter. Divide the portabella strips into six portions. Make sure the caramelized onions are well-drained (they tend to collect liquid as they sit) and divide them into six portions. Squeeze the spinach again, divide it into six portions, and leave it on paper towels for any further draining. Cover a large rimmed baking sheet (that fits in your freezer) with kitchen parchment. Have a ruler, a small sharp knife, a pastry brush, and the egg wash on hand. Lightly flour one area of your counter (the cooler the area the better).
Pull a pastry round (and two decorative pieces) from the freezer and set it on the floured surface. Work quickly to maintain the integrity of the pastry. Lightly score a 4×3-inch rectangle in the center of the round; don’t cut through the pastry. Extend the lines of the rectangle and cut out the corners of the round created by the line extensions, leaving a cross of pastry with a 4×3-inch center.
Cut a cross shape out of the pastry round. Save the scraps to cut out decorations. Give a spinach portion one last squeeze and spread half of it over the rectangle of pastry. Follow with a portion of blue cheese, a portion of onions, a fillet, a portion of portabellas in one layer, and the rest of the spinach portion. Spread each layer as evenly as possible. Brush a light coating of the egg wash on each of the four panels of dough.
Layer spinach, blue cheese, onions, a fillet, mushrooms, and more spinach in the center of the pastry. Check to be sure that the pastry is now pliable enough to fold without breaking (wait a minute or two if necessary). Fold each side panel onto the top, stretching the dough a bit if necessary to make the ends meet, or slightly overlapping if necessary. Follow suit with the top and bottom panels. Seal the panels together by pressing in the top panel where it meets the bottom panel and by pinching each of the four sides together where the panels meet. Don’t worry if the package doesn’t look gorgeous; it’s more important that it’s well sealed so the juices don’t leak out.
Fold up the longer sides first and then the ends. Hold the package upright in your hands, securing all the seals and smoothing the rough spots to make the package into a neat, rounded block. Set it to seam side down and gently press the top and sides to make them as even all the way around as possible. Brush the top and all sides with egg wash. Put the decorations on top and brush with egg wash. (You’ll be cutting the package in half, so separate the decorations.) Set the Wellington on the parchment-lined baking sheet. Put the pan in the freezer to set and chill the pastry. Repeat with the 5 remaining Wellingtons, adding each to the pan in the freezer as you go. After they chill for an hour, wrap them well in plastic individually and return them to the freezer.
Cook the Wellingtons:
Heat the oven to 200°C. Make another egg wash. Remove the Wellingtons from the freezer (do not thaw) and brush them with a fresh coat of egg wash. Put them on a lightly greased rimmed heavy baking sheet and cook for 20 minutes. Reduce the heat to 180°C and cook until the internal temperature is 45°C (be sure the tip of the thermometer is inserted in the center of the package), another 35 to 40 minutes. Set them aside to rest for no longer than 10 minutes. The tightly enclosed beef will continue to cook out of the oven, so if you have to wait for more than 10 minutes, trim the sides of the pastry to let out some of the hot steam and reduce the internal temperature. Cut each Wellington in half, arrange on warm plates, and serve immediately.
We hope you enjoy preparing this tasty challenge and trust that there won’t be a crumb left!