Archives for November 2015

Dark Chocolate Chip Pumpkin Cookies

Hello! As you may have noticed this little ole blog of mine got a facelift and a new name. Welcome to The Nosh Life. You may find that some recipes [ like this one ] still have Boone & Owl branding – Due to the number of styled recipes I have not been able to update the visuals for every post yet. If you enjoyed this recipe and would like to pin it for later please use the updated pinnable image below and help solidify the new branding! Thanks, loves – Jen

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Pumpkin chocolate chip cookies are the most inviting sweet of fall. The onset of cool breezy fall weather has inspired me to bake quite a bit in the past week and a half. To me, there is nothing more relaxing than baking. Measuring, mixing, tasting.. it is a cozy release. Since Thanksgiving is literally right around the corner ( nine days away, you guys. NINE. ) I decided to whip up Dark Chocolate Chip Pumpkin Cookies. Say that three times fast! I try to make these at least once during November. They are Thanksgiving wrapped in a cookie. I am known for cake like cookies, and these little pillows of yumminess are exactly that. They are cake like; moist and packed with flavor. They taste like a pumpkin pie made by angels.. but better! 
For this particular recipe, I used a Betty Crocker base sugar cookie mix. This is simply a time saver. You can turn a sugar cookie base into anything you desire! It is a great little trick if you are short on time. 

INGREDIENTS: 

1 box of your favorite sugar cookie mix ( I use Betty Crocker gluten free )
1 stick of butter
1 large egg
1 teaspoon of vanilla ( I use Spice Islands )
1 1/2 teaspoons of water
1 1/2 teaspoons of pumpkin pie spice
1/2 teaspoon of cinnamon 
1 1/2 teaspoon of unsweetened cocoa powder
1/2 cup of pure pumpkin puree
1/2 cup of dark chocolate chips ( I use Ghirardelli 60% dark )
1/2 cup of walnuts ( finely chopped ) 
* you can use any nut that you prefer. Chopped almonds or macadamia nuts would be great in this recipe as well!
easy-pumpkin-chocolate-chip-cookies-gluten-free
easy-pumpkin-chocolate-chip-cookies-gluten-free
easy-pumpkin-chocolate-chip-cookies-gluten-free
easy-pumpkin-chocolate-chip-cookies-gluten-free
PREPARATION.
Preheat oven to 350˚. Finely shop walnuts ( or nuts or your choice ) and set aside. 
In a medium mixing bowl combine the sugar cookie base, butter, egg, vanilla, water, and spices ( pumpkin pie spice, cinnamon, and cocoa ). Mix until a soft dough forms. May appear slightly sandy. Fold in pumpkin puree. A loose dough will form.
Fold in dark chocolate chips and chopped walnuts.
On your lined baking sheet drop hefty teaspoons full of the cookie dough. Because these cookies are quite cake like, you will need to press down on the dough with the back of your spoon so they do not rise too much. If you like super fluffy cookies, leave the dough drops as is.
Bake for 10 -12 minutes and enjoy!

easy-pumpkin-chocolate-chip-cookies-gluten-free
easy-pumpkin-chocolate-chip-cookies-gluten-free
easy-pumpkin-chocolate-chip-cookies-gluten-free
easy-pumpkin-chocolate-chip-cookies-gluten-free
easy-pumpkin-chocolate-chip-cookies-gluten-free
easy-pumpkin-chocolate-chip-cookies-gluten-free
You can store theses cookies in an airtight container for up to a week ( if they last that long! ) These cookies are amazing warm! Pop them in the microwave for 12 seconds and enjoy with a cold glass of milk during the week!
* do keep in mind that these cookies are very cake like. Once stored, the slight outer crust will soften much like a cupcake top. They are moist and fluffy.

What is your favorite pumpkin flavored dessert? Do you love chocolate and pumpkin together?

Have a beautiful day,

Savory Roasted Carrots

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Hey guys! Need a quick healthy recipe? Roasted carrot disks are both savory and sweet! These roasted carrots are so delicious, and you do not have to feel guilty after chowing down.  I have eaten an entire pan by myself! I also turned orange from doing that one too many times. Beta-carotene at its finest. If you are not up for looking like an oompa loompa, share these scrumptious carrots with your loved ones and spread the beta-carotene around 😉

 

WHAT YOU NEED:
10 large carrots ( I use orange, purple, and white carrots ).
2 tablespoons of olive oil.
A palm full each ( about 1 1/2 teaspoons) of black pepper, Italian herbs, and onion powder.

COOKING:
Preheat oven to 400 degrees. Dice carrots into round disks and spread out on a lined baking sheet. Pour olive oil evenly over carrots and sprinkle spices. Toss evenly to coat. Bake for 25-30 minutes and enjoy!
It is that simple! The prep is very easy and only takes a few minutes. If you want slightly crisp edges on the smaller disks, roast the carrots for 40 minutes.
* I use organic carrots from my local fresh market that are absolutely huge. If you are using the typical orange carrots from the grocery store you will need to up the number used x2.
Do you have a healthy recipe that your family loves? Share it/link it up in the comments!

easy-roasted-carrots-recipe
easy-roasted-carrots-recipe
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