Foodie Friday: "Pumpkin Chocolate Chip Oatmeal cookies!"

A couple of weeks ago we had some friends over for dinner and I was really craving a batch of oatmeal chocolate chip cookies. This is not normal for me, as I tent to be more of a regular-chocolate-chip cookie kind of girl with the occasional iced sugar cookie {generally around Christmas time, as icing sugar cookies for Santa is a family tradition}.

However, I've recently been an oatmeal-a-holic. Here are two instagram posts for proof:

^^ Whhyyy am I obsessing over all-things-oats right now?! Weird.

So, as I was perusing ye ole pinterest for oatmeal chocolate chip cookie recipes, I found a different recipe that caught my eye. Pumpkin chocolate chip oatmeal cookies. I love all of those words. So, I figured I'd give them a try!

YUM. These things turned out deeee-lish. Even my mom & husband, non-pumpkin-lovers, were obsessing over these yummy treats. Fortunately, they were pretty easy to make. I have a feeling that they are going to become a fall dessert staple in the DeCrib from here on out {DeCrib = DeClue House... sorry if you didn't follow. It's my location name for the house on instagram}.

Here's what you'll need:

3 cups rolled oats
2 cups all-purpose flour {or 1 cup white/1 cup wheat if you prefer to go a bit healthier}
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp salt
1 cup butter, softened
1 cup brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla
1 cup pumpkin puree
1 cup semisweet chocolate chips {or more to your liking}

1. Preheat oven to 350 degrees.

2. In a medium bowl, combine oats, flour, baking soda, cinnamon, cloves and salt. Set aside.

3. Using an electric mixer {or a crazy hand/futuristic-looking mixer stick like the one someone gave us as a wedding gift and I'm scared to death to use}, combine softened butter and sugars and cream together until light and fluffy. I was quite nervous about this step. I am not super comfortable with this strange hand mixer and I didn't exactly know what "cream" meant or what "light and fluffy" should look like. But whatever I did, it worked. Because as I said, deliciousness was the end result.

4. Add your egg followed by vanilla and pumpkin. This is what my "light and fluffy" looked like. Then I just stirred the other 3 things in by hand.

5. Add the flour mixture a bit at a time until well-combined. Then add chocolate chips.

6. Spoon onto an ungreased baking sheet. Here's a trick that I use {Jackie, my slightly perfectionistic friend, if you're reading this you'll want to ignore the next part}: I like to have mine a little lumpy. Like, crispy on the edges and soft in the middle, a.k.a. not perfectly round... So, I spoon them onto the baking sheet this way. If you like them like that too, don't round them off with your spoon! If you think I'm weird {Jackie, you can tune back in now}, then do it how you'd like.

7. Bake for 10-12 minutes {less is best} and cool for 2 minutes on the cookie sheet. Then, transfer to a wire rack. And voila!!!

{P.S. for another amazing fall recipe, check out the Foodie Friday I did back in August: "Fall-Inspired Chocolate Chip Banana Bread!" A recipe from my good friend and old college roommate Abby, who happened to be there to try these cookies the night they were created.}

Happy Baking!

Foodie Friday: "Fall-Inspired Chocolate Chip Banana Bread!"

In college, my roommate made the absolute BEST banana bread that I have ever consumed. She is a super crafty/cookin'/domestic kind of girl and I was super excited when she gave me this recipe to try! {Thanks, Abs!!!} She is now a successful wedding planner in Springfield and you can check her out at www.abbymitchellevents.com.

This bread recipe has a very distinct taste due to the ground cloves + nutmeg and tastes somewhat "Fall-ish" to me. However, I do make it all year round; it's just that good. I also add chocolate chips which makes it rich and dessert-y!! {Ty also really loves this baked treat and I think he purposefully let's his bananas go bad so I will make it for him!}

Here is what you'll need:

3 old Bananas

1 Egg

1/3 cup of Butter

1 cup of Sugar

1 1/2 cups of Flour

1 t of Baking Soda
1 t of vanilla

Pinch of Salt

3/4 t of Cinnamon

3/4 t of Ground Cloves

3/4 t of Nutmeg

*These three spices are the key to this bread! Sooooo good.

1/2 pkg of Semi-Sweet Chocolate Chips {or more/less to your preference}

Ingredients you will need! {Plus chocolate chips.}

1. Mix wet ingredients. {Everything but the flour and spices.}

2. Add flour and the three spices!

Cinnamon + Ground Cloves + Nutmeg = Deliciousness

3. Last of all, add your chocolate chips {about half a bag or so}.

4. For this bread, I choose to use a bunt pan. I like the way that it cuts into slices and it is pretty to look at!! You can also choose to make muffins, or bake in the regular loaf pans. {See alternate baking times below.}

5. Spread evenly into pan and bake for about 45 minutes. If you like it a little mushy, I would go 35-40 minutes at the most.

For Muffins: I would try 20-25 minutes, depending on the size of your muffin pan and do the ole' toothpick trick.

For loaf pans: Start with 30 minutes and then check! {I've never made them this way, so I can't say for sure.}

6. And here is my finished product fresh out of the oven! Taa daaaaa!

This banana bread recipe is very different from other banana bread recipes that I had tasted in the past. Whip up this bad boy on a Saturday morning {or Friday night so you can sleep in on Saturday!}, brew a fresh cup of coffee, and make your family happy with chocolate-y, banana-y, yummy goodness. It won't disapoint!

Foodie Friday: "Mile-High Bars!"

Anyone who knows me, knows that I am a cook in training. {Some of you may even be laughing at the fact that I am posting a recipe on my blog... Just make these and you can thank me later! Ha!} I am still learning, and everything that I attempt to make doesn't always come out perfect; like I said, cook in training. Ty still loves to quote one of his favorite Kenny Chesney lyrics when I make a meal that is less than perfect: "Eatin' burnt suppers the whole first year, and askin' for seconds to keep her from tearin' up..." - The Good Stuff, KC

Despite my shortcomings, there are a few dishes, desserts, and dips that I can make that turn out to be really yummy! When I get an opportunity to, I'll try and share some of my favorites with you. Here is a super easy and scrumptious little dessert that is always a fam favorite. {This weekend we have a youth fellowship at our church and this is a really good dessert to make for a large crowd!}

Ingredients:

     - 1 pkg (12 oz.) Semi-Sweet Chocolate Chips
     - 1 pkg (11 oz.) Butterscotch Chips
     - 1/2 cup Peanut Butter
     - approx. 16 oz. Marshmallows (I use Aldi's brand which are 10.5 oz/ea., so I just go ahead and use two bags)
     - 1 cup Dry Roasted Peanuts (salted)


1. Place foil in a 9" x 13" pan:

2. Mix your chocolate chips, butterscotch chips and peanut butter in a large bowl (you'll be adding the marshmallows and peanuts to this bowl later).

3. Microwave for about 2 minutes, or until melted enough to stir.

4. Stir until your bowl looks like mine on the right.

5. Add peanuts and marshmallows.

6. Put mixture into 9" x 13" pan and refrigerate for at least an hour, or until the mixture becomes solid.

7. Remove bars (in the foil) from the pan and cut into squares.

TIP: Be careful not to cut the bars too big! Remember: they are a mile high and are very rich. {Plus, this will justify you eating two if they are "smaller."} Ha! ;) Enjoy!!