Pumpkin Chocolate Chip Cookies

So maybe I'm a pumpkin addict. What a strange thing to be addicted to =). I love it! Hate it plain but love it in baked goods. Is there anyone out there that eats it plain by the spoonful? Ugh. Horrifying. That would be like eating canned beets! No no, not that bad. There's nothing worse than canned beets. I tasted a bit of plain pumpkin puree when I was making these and it tasted like a spoonful of mushy, far too healthy to be good for you, baby food. Maybe if you were to jazz it up with some sort of spices and lots of butter than maybe, just maybe. Add a little sugar in there and I'll eat it for sure. Not sure why I'm talking about that... so, onto the cookies! I love love LOVE Pumpkin Chocolate Chip Cookies. I don't know how you could not love the sweet, delicious little pillows of baked pumpkin-y goodness. 
I found this recipe over at allrecipes.com. I created my own adaptation, because really how do I stick to a recipe? I love to put my own spin on things. I used less cinnamon, added nutmeg and ginger. Reduced the vanilla because isn't the highlight the pumpkin flavor? I added molasses because it's the perfect compliment to pumpkin (brown sugar may give the same effect but it just seems heavy to me and I wanted a fluffy cookie, so I went with the combo of all granulated sugar plus molasses). I added a little red food coloring so they wouldn't look so  dull and drab (but of course you can leave it out if you'd like). I omitted the milk because I don't think it's necessary, I could be totally wrong though. Then lastly I used less chocolate chips, again so they wouldn't overpower the pumpkin flavor. I also used a combination of half milk chocolate and half semi sweet. I guess you could say I almost changed the entire recipe =), I kept the base ingredients the same though. I'm sure it's a great recipe as it's originally listed but like I said I just like to make a few changes. Enjoy these cake-y soft, sweetly spiced, perfectly moist Fall inspired cookies!

Pumpkin Chocolate Chip Cookies
Yields 2 1/2 dozen

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp salt
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 large egg
2 tsp molasses
1 tsp vanilla extract
4 drops red food coloring (optional)
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips

Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt, set aside. In the bowl of an electric stand mixer, combine pumpkin puree, granulated sugar, vegetable oil, egg, molasses, vanilla and optional food coloring. Blend mixture until combine. With mixer on low speed, slowly add in flour mixture and mix just until combine, scraping down the sides of the bowl as needed. With a rubber spatula, fold in chocolate chips. Drop dough 2 Tbsp at a time (try to pile them high for less spreading - therefor a thicker cookie) onto Silpat lined or greased baking sheets and baking in preheated oven 12 - 14 minutes until cookies are golden brown and nearly set. Allow to cool several minutes before transferring to a wire rack to cool completely. Store in a single layer in an airtight container (some people prefer them cold so you can also store them in the refrigerator if you'd like).

Recipe Source: adapted slightly from allrecipes.com

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Whipped Specialty Butters

What is one out of the ordinary thing you should add as a new highlight to the Thanksgiving feast this year? Something that probably wouldn't have come to mind, whipped specialty butters to go along with those fresh out of the oven, homemade rolls. These butters are amazing! I was at my mother-in-laws a few days ago and she had fresh bread and some whipped cinnamon honey butter she'd bought at the store. I knew it would be a breeze to recreate after reading the ingredients list on the packaging label, so I came home and made it. In my opinion the homemade version may just be a bit better because it's freshly made, but other than that they taste exactly the same. 

I also decided to create a few other versions as well because why stop at just one flavor? There are many more I wanted to make but didn't have the time. Here's a few I had in mind: orange honey butter with orange extract and fresh orange zest, salted caramel butter with caramel sauce (rather than honey) and coarse sea salt, and lavender honey butter with dried lavender, because honey and lavender just go together. Really there are so many different flavors you could make, but if there's one you must try this Fall it's the Cinnamon Honey Butter. It makes an ordinary roll taste similar to a cinnamon roll.

Note that pictured is only 1/4 of each recipe just because I didn't want to use 3 cups of butter at once, there's no way my family of 4 could eat that much unless were were to serve it scooped over the top of ice cream cones. If it weren't so fattening I probably would like that =). 

If you are looking for a delicious dinner rolls recipe, I'd recommend trying this one. Enjoy!

Cinnamon Honey Butter

Ingredients:
1 cup salted butter, at room temperature
3/4 cup honey
1/2 cup powdered sugar
2 1/2 tsp molasses
2 tsp cinnamon

Directions:
In a mixing bowl, using an electric hand mixer on medium speed, whip together all ingredients until light and fluffy, about 2-3 minutes.

Raspberry Butter

Ingredients:
1 cup salted butter, at room temperature
1/2 cup raspberry jam, seedless if preferred
1/2 cup powdered sugar
1 tsp raspberry extract (add 1/2 tsp more for stronger raspberry flavor)

Direction:
In a mixing bowl, using an electric hand mixer on medium speed, whip butter until light and fluffy, about 2 minutes. Add in remaining ingredients and mix until well blended. 
Note: the raspberry is naturally pink no food coloring is needed.

Vanilla Bean Honey Butter

Ingredients:
1 cup salted butter, at room temperature
seeds of 1 vanilla bean
2/3 cup honey
1/2 cup powdered sugar
1 tsp vanilla extract

Directions:
In a mixing bowl, using an electric hand mixer on medium speed, whip together all ingredients until light and fluffy, about 2-3 minutes.


Recipe Source: Cooking Classy

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Amazing Dinner Rolls

Is there anything like a fresh, hot out of the oven, homemade dinner roll? Dinner rolls are a classic that will never fade. These dinner rolls are dangerously good! How could something with so few simple ingredients be so delicious? I will tell you how: lots of butter, whole milk and a little patience. While creating this recipe, I was looking to achieve a tender, pillow-y soft texture, along with a light sweetness that wasn't overpowering (if I wanted a roll that was super sweet I'd just have cake), with just the right amount of moisture and fats - hence the use of whole milk along with the butter. I prefer a larger ratio of milk than water because water has zero flavor so why let it waste good space in the roll? 
I love making fresh breads and rolls, because I let my KitchenAid mixer do all the work =). The hardest part is that "little patience" I mentioned before, the rising time. I wish they'd just go POOF! in a number of seconds and be beautifully risen. If only. The nice thing about it though is that it basically forces me to get that sink-full of dishes done while I'm waiting. If you don't have a stand mixer you could also make these the good old fashioned way, kneading by hand. 
I hope you love these rolls and serve them as the perfect complement to your holiday feasts and family gatherings. Come back soon as I'll be posting 3 specialty butter recipes that you can spread along these divine dinner rolls (as if they needed any upgrade but these butters just push the rolls over the top).  Enjoy and share... really, because I'm warning you if you don't share you'll want all 24 rolls to yourself!

Dinner Rolls
Yields 2 dozen

Ingredients:
1/3 cup warm water, 110 - 115 degrees
2 1/4 tsp active dry yeast
1/3 cup + 1/4 tsp granulated sugar
1 1/3 cups whole or 2% milk, warmed to 110 - 115 degrees
3/4 cup salted butter, at room temperature, divided
1 large egg, at room temperature
1 1/2 tsp salt
4 1/2 cups all-purpose flour*

Directions:
Measure out warm water into a liquid measuring cup then stir in yeast and 1/4 tsp sugar, whisk until yeast has dissolved then let rest 5 - 10 minutes until mixture is foamy. Pour yeast mixture (scrapping out excess) into the bowl of an electric stand mixer fitted with whisk attachment, add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt. Blend mixture until combine. Add in 2 cups flour and mix until well combine. Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic, about 4 - 5 minutes (dough should be slightly sticky when touched). Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.
Punch dough down and divide dough into two equal portions. Shape each portion into a ball. Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across (try to keep dough as much of an even thickness as possible). Spread each circle of dough evenly with 2 Tbsp butter. Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on wide (outside) edge. Transfer rolls to a buttered 10 x 15 inch cookie sheet (the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls). Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour. During the last 10 minutes of rising preheat oven to 375 degrees.
Remove plastic wrap and bake rolls in preheated oven for 15 - 20 minutes until golden brown. Remove from oven and brush with remaining 3 Tbsp butter (you may not need all of it). Serve warm or allow to cool and store in an airtight container.

*I found 4 1/2 cups to be perfect for me but if you live somewhere very dry or humid, or at a very high altitude you may want to reduce or increase measurement by a 1/4 of a cup, just note the dough should be fairly sticky. Don't add too much flour or your roll will be heavy. The dough should be sticking to the bottom of the mixing bowl near the end of mixing just not the sides. It should stick slightly to a clean fingertip then spring back slightly when pulled away.

Recipe Source: Cooking Classy

After first rise, divide dough into two equal portions and shape each into a ball.

 Roll each ball into a 13 inch circle.

 Spread softened butter evenly over entire surface. Using a pizza wheel, cut circle into 4 equal quarters then cut each quarter into 3 equal wedges.

 Snugly roll each wedge.

 The tip of the wedge should be tucked under the bottom, like so.

 Transfer and align rolls on a buttered baking dish.

 Cover with plastic wrap and let rest until double in size, about 1 hour.

 Bake in preheated oven 14 - 16 minutes.

Coat tops with butter.

 Pull rolls apart. Serve warm.

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PUR Water Filter Review

Not too long ago we received out very first water filtration system! It is the PUR Advanced Faucet Water Filtration System. (I chose chrome to match my chrome faucet.)

Not only is it a water filtration system, but it is a natural water filtration system! The water is cleaned by the activated carbon microfilter. It is then filtered over natural minerals (not some chemical or who knows what) to improve the taste. So all you are left behind with is crisp, clear and refreshing water as the filter removes over 99% of many substances from you tap water.

We've never lived in a big city so I never felt like I needed a water filtration system, but I think that was definitely a misconception. My observant little three year old quickly noticed the new addition to the kitchen sink faucet, once we added this faucet filtration system, and she asked my husband and me what it was all about. We explained how it cleaned our water so it would be better for us to drink.

Well, a few days went on and I'm still adjusting to flipping the simple switch on the side (it conveniently switches from the filtered water to tap water so you aren't wasting the filtered water on washing dishes and so forth), anyway I went to get her a drink and forgot to flip the switch and get the water out of the filtered side, and she says, "No Mom! I want that water, the clean one," as she was pointing to the filtered water side. Of course, who wouldn't take the cleaner water option =)?

I love that I can have naturally cleaned water as simple as this PUR Advanced Faucet Water Filtration System that snapped right onto my faucet in a cinch. Not to mention it's affordability; you can pick one up yourself at a select local retailers for $19.99 - $39.99. Then when the time comes for a replacement filter you can purchase one for $12 - $19 which will last you on average 2-3 months (100 gallons). Go to PURwater.com to learn more.

We all know how important it is to drink water. How do you make sure you're getting your recommended 64 fluid oz of water each day? Drinking clean water is also very important. How clean is the water you're drinking?

*This post is sponsored by BlogHer and PUR and all opinions are my own.

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