Sunday, September 23, 2012

Pumpkin Chocolate Chip Cookies

So apparently I am not original- I just steal good recipes and post them on here after I know that they're fantastic. This recipe comes from the website All Recipes. Dallin said the only thing that could have made them better was if we had cable and could watch football while eating them. 


  • 1 cup canned pumpkin
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 tablespoon vanilla extract
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional- I didn't use these)
  • ** I also added a dash of nutmeg, and a dash of pumpkin pie spice**


  1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

  1. Add vanilla, chocolate chips and nuts.
  2. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Homemade Butterbeer

The perfect recipe for an evening of Harry Potter movie-watching in your sweats and fuzzy blankets! 

This recipe comes from Bakingdom. The only thing I changed was adding MORE foam to my drink than it calls for. YUM!

Homemade Butterbeer 

Makes 6 servings


6 12-ounce bottles chilled cream soda

3 teaspoons (1 tablespoon) imitation butter flavor


2 cups heavy cream
6 tablespoons sugar, or splenda for sugar free version
2 teaspoons vanilla extract
1 1/2 teaspoons imitation butter 

To make the butterbeer: Set out 6 16-ounce glasses. Place 1/2 teaspoon of imitation butter (or 1 teaspoon clarified butter) in each glass. Pour 12 ounces of cream soda into each glass, over the butter. Lightly stir, if necessary.

To make the foam: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes (if you need to whip more or less, then be sure to do so, the times can vary quite a bit based on environment). Stir in the vanilla and imitation butter (or clarified butter), then whip for another 30 seconds or so, until soft peaks form.

Spoon a generous portion of foam on top of each glass of butterbeer, mixing gently, if desired (or spoon the foam into the bottom of the glass and pour the butterbeer over the top). Serve immediately.
Recipe by Darla

Hawaiian Meatballs and Rice

This is one of the easiest and most delicious recipes! A few weeks ago, when I was in the newborn haze and sleep-deprived and starving for some good warm food, this dinner was brought over to us from my lovely friend. Warm comfort food, sooo easy, and everyone loves it. 


-Frozen Italian Meatballs (I bought mine from Sam's Club)- there is no set amount, just use as many as you think your family will need, which for us is about 6-8 meatballs per adult. 

-One bottle Hawaiian BBQ Sauce. This sauce can be found in the "Asian food" section at Wal-Mart. Again, no set amount, you just need enough sauce to coat the meatballs and have some left in the crock pot to cover the rice. 

- One large can crushed pineapple


Place meatballs in crock pot. Pour Hawaiian BBQ Sauce over meatballs, then add in can of crushed pineapple. Stir, then set crock pot to low for 6 hours or high for 3-4 hours. Serve over white rice. 

Sunday, September 9, 2012

Baked Italian Fontina Fondue

I admit I haven't tried this, but there were rave comments on this recipe by those who had.
It's important that it's Italian fontina cheese.  Whole Foods and Trader Joe's carry it, or you can buy it from  OR you can substitute brie or provolone cheese.  That would be so much easier and less expensive.
It serves 10-12 as an appetizer, so you may want to halve the recipe.  Also, you can use any flatter baking dish, or put it inside a hollowed out loaf of bread, and use the chunks to dip it.  (This info is all from the comments and Ina, the Barefoot Contessa, whose recipe this is.
This makes my mouth water, just reading about it!

Baked Italian Fontina
Posted By smellslikehome On November 21, 2011 @ 3:32 pm
Baked Fontina
source: adapted from How Easy is That? by Ina Garten
  • 1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces
  • 6 cloves garlic, thinly sliced
  • 1 tbsp fresh thyme, chopped
  • 1 tsp fresh rosemary, chopped
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper
  1. Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler.
  2. Spread cheese out in the bottom of a 12-inch cast iron pan.  Drizzle olive oil over the cheese.  Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese.  Sprinkle salt and pepper over the top of the cheese.
  3. Bake for 6 minutes, until the cheese is bubbly and melted through.  Carefully remove the pan from the oven and set it on a heatproof surface – the pan will be hot!  Serve immediately.

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