The BEST Pumpkin Chocolate Chip Cookies + Video

It was hard work but someone had to do it. We searched for the best pumpkin chocolate chip cookies recipe and today we are sharing it with all of you!!

Why are pumpkin chocolate chip cookies so popular? Even if you don’t like them, you probably know someone who can’t get enough of these festive cookies. We are going to walk you through the steps for making them.

These pumpkin cookies thick and chewy, loaded with chocolate chips and perfectly spiced with those fall flavors we love!

Creating This Pumpkin Chocolate Chip Cookie Recipe

You know where this all started for us, don’t you? The grocery store. It’s not very often that I buy cookies at the grocery store because:

1. We enjoy making cookies together.
2. We love cookie dough (don’t you dare pull the egg thing on me. I know, I know).
3. I happen to think we make really good cookies, so why buy them?

None of that matters when it comes to pumpkin chocolate chip cookies. We tried so many recipes and just didn’t love them so we kept buying the big, pillowy cookies on a tray from the store. Until last year. Last year everything changed. We discovered the most melt in your mouth pumpkin cookie recipe EVER.

You see, Pinterest was bonkers about pumpkin last year. I’d say it was one of the biggest pumpkin years ever, and with all of the pumpkin chocolate chip cookie recipes we just had to start testing them all. And you know what, it was the one that was plastered all over Pinterest we liked the least.

We discovered that often those really high cookies were either too dense and soggy or 90% of the time way too dry. So scratch that. We needed pillowy but height was no longer a concern.

Too little or too much pumpkin led to flavorless or eating squash tasting cookies. We found that 1 cup was the perfect amount. Recipes that were doubled or even tripled didn’t come out as well so we stuck to our 3 dozen batch.

It took some time and patience, but now that we’ve discovered the secret to making truly phenomenal pumpkin cookies with gooey chocolate chips, we’ll never go back to the store-bought kind.

Pumpkin Chocolate Chip Cookies Ingredients

The ingredients for these pumpkin cookies are nothing out of the ordinary, but the &l

Paula Deen’s Pumpkin Gooey Butter Cake

Paula Deen’s Pumpkin Gooey Butter Cake is a yellow cake crust topped with a creamy pumpkin layer and the most popular pumpkin dessert at our Thanksgiving table.

This is the very first recipe I had ever made from the Food Network. Paula Deen inspired something in Cade and I and that is the only reason this blog exists.

Cade’s from the South and as super poor newlyweds we didn’t have much entertainment that didn’t cost money and since cable was free in our apartment we would watch Paula cook up delicious foods and I got to learn about Cade’s Southern side.

It was so fun to surprise him with classic southern dishes like, Fried Chicken, Southern Macaroni and Cheese, Perfect Pecan Pie and Tomato Basil Pie. But then we saw a few pumpkin recipes using pumpkin puree like, pumpkin cake, pumpkin gooey butter cake and other pumpkin dessert recipes.

We just knew Thanksgiving was going to be extra special.

Our First Thanksgiving Home as Newlyweds

Cade and I had been married for just shy of a year and we had gone home to Washington for the holidays. It felt so special to finally be a married couple enjoying the time with family. We had been thinking up pumpkin ideas for weeks.

I can’t remember why I was making pumpkin recipes, it must have been that we decided to not do pumpkin pie or something but either way this gooey butter cake ended up being what I chose and my whole family has been hooked on Paula Deen’s Gooey Butter Cake recipe ever since.

Now, I’ve waited this whole time, choosing to not post any Food Network recipes because I totally get how hard those chefs work, but after almost 12 years I decided that:

• it’s one of our favorites
• it’s already all over the web
• you want to know the recipes that people are obsessed with so you can make it a family favorite too!

What Ingredients for Pumpkin Gooey Butter Cake Crust

• Egg
• Butter
• Cake Mix

Start off by making the crust with the above in

Cream of Mushroom Pasta +Video

Creamy mushroom pasta starts with buttery caramelized sauteed mushrooms and ends with that deep rich umami flavor in your mouth. It’s literally love at first bite! But it hasn’t always been that way…

As a little kid in church I learned the sweetest song, “I’m Trying to Be Like Jesus”. Sometimes even now it goes floating through my mind with the simple reminder to be like Him. But lately a new version has taken over, “I’m trying to like those mushrooms….” It’s a bit of a journey for me.

Picky eaters will understand, it’s a texture thing. But truly, I’ve come a long way and this pasta is a bit of a nod to the delicious flavor a well caramelized mushroom can bring to a pasta, elevating it from simplistic to romantic.

How to Make Cream of Mushroom Pasta Video

We are going to share all the tips for making mushrooms the star of the show and not the rubbery, squeaky undesirables that they can be if they are cooked incorrectly.

Ingredients for Creamy Mushroom Pasta

I am going to include a brief description of the ingredients you will need. This is meant to be just an overview. You can find all the measurements and details in the recipe card at the end of the post.

• Mixed Mushrooms: cremini, shiitake, chanterelle and oyster or any combination
• Olive Oil and Butter: the combination of the two caramelizes the mushrooms perfectly
• Garlic: adds flavor
• Kosher Salt: adds flavor and enhances all the other ingredients
• Nutmeg: this might seem strange, but trust me, it adds the best little flavor to the mushrooms
• Pepper: adds flavor and a little heat
• White Wine: adds richness and depth of flavor
• Bucatini Pasta: you can use spaghetti, but I love the thicker noodle for this recipe
• Heavy Cream: creates the creamy sauce
• Lemon: cuts through all the heaviness and adds a bright pop of fresh flavor
• Pecorino Romano: you can use parmesan cheese instead if you can’t find it
• Pasta Water: helps thicken the sauce
• Fresh Parsley: adds a freshness to the dish

Which Mushrooms are Best for Pasta?

I love to use a variety of mushr

Chocolate Chip Banana Zucchini Bread [+ Video]

This easy zucchini banana bread is studded with chocolate chips and packed with flavor! Enjoy it warm from the oven, or freeze a loaf for later!

Recommended Equipment

• Measuring Cups and Spoons
• Bread Pans

Before You Begin…

Spray your bread pans with cooking spread and then take a paper towel and wipe the spray off the top inch of the pan, all the way around. This will help the batter “catch” the side of pan and then poof up in the middle. Your loaf will be both gorgeous and delicious!

Chocolate Chip Zucchini Banana Bread Recipe

Did you ever play school when you were growing up? I totally did and I was pretty darn sure I was going to grow up to be a teacher. I didn’t. But I did grow up to be a banana bread lover. Not sure what that has to do with being a teacher, but it’s the truth.

Zucchini bread on the other hand, gross. I did not like the texture as a kid at all. I refused to eat it, which must have been so much fun for my parents. And then I slowly forgot about it until I became a food blogger. If there’s one thing pinterest doesn’t need more of it’s quick bread recipes, so obviously I chose to give you all one.

Not true? Well, either way I decided it was high time I tried this whole zucchini bread thing again and guess what, I was a total chicken about it. I mean, I couldn’t just jump in right? I’m a toe dipper in the pool for heaven’s sake! I needed a slow start so what better thing to try than a chocolate chip zucchini banana bread? And guess what? It’s so blasted delicious I’m going to try a zucchini bread tomorrow. All by myself. If I hate it, I’ll give it away to the neighbors, ha!

Zucchini Banana Bread Ingredients

As with most quick breads, this chocolate chip zucchini banana bread requires mostly pantry staples:

• All-purpose flour
• Baking soda and baking powder
• Cream of tartar
• Salt
• Canola oil
• Granulated sugar
• Egg
• Mashed banana
• Grated zucchini
• Chocolate chips

How to Make Zucchini Banana Bread

1. Whisk together the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.
2. In the bowl of a standing mixer, whisk together the egg, sugar, and oil.
3. Whisk the grated zucchini into the egg mixture.
4. Add in a little of the flour mixture, followed by some of the mashed banana. Continue alternating between the two until everything is added to the batter.
5. Gently fold in the chocolate chips.
6. Turn the batter into a loaf pan and bake until done.

How to Store Zucchini Banana Bread

To maximize the shelf life of banana zucchini bread, cover with foil or plastic wr

Mediterranean Quinoa Salad +Video

Bright Mediterranean flavors are packed into this fresh and healthy quinoa salad – spinach, tomato, cucumber, feta, red onion all tossed with fresh herbs and a sweet and tangy homemade dressing. It is a perfect summer salad!

Years ago we had a blogger lunch with all of the Utah food bloggers. There were only a few of us back then and it was simple to gather around a table to discuss life and business. There was a quinoa salad at one lunch that was fairly decent but lacked a little flavor.

This was my first introduction to quinoa so I blamed it on the grain. However, it felt fresh and nourishing so I’ve been playing with my own version ever since.

A friend of mine blew my mind by introducing me to Prosecco vinegar and it’s become not only the best quinoa salad but one of my favorite summer side salads period.

How to Make Quinoa Salad Video

What is Quinoa?

Quinoa is technically the seed of a plant, but it is classified as a whole grain. It is a great source of plant protein and fiber.

Ingredients for Mediterranean Quinoa Salad

Here is a brief overview of the ingredients you will need to make this tasty summer salad and the homemade salad dressing to go with it…

• Tri Color Quinoa: You can use any quinoa that you want. I just love the way this looks in the dish.
• Spinach: Grab some fresh spinach and chop it up! It adds great color, flavor and nutrients!
• Cucumber: We prefer English cucumbers so you don’t have to peel them and they are less seedy.
• Mung Beans: This is totally optional but I love the texture of beans in a salad and they are a great source of plant protein. We like Bob’s Red Mill brand.
• Grape Tomatoes: Slice them in half to make them easier