Hi.
Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!
Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!
Here we go! Try to catch a game this season. Check on the schedule.
Head on down to our old neighborhood and check out the Pittsburgh International Jazz Festival on Liberty! September 21st and 22nd.
It’s pumpkin season! Add a pumpkin chocolate chip cookie to that PSL 😉
YIELDS: 3 dz.
PREP TIME: 20 mins
TOTAL TIME: 1 hr 45 mins
1 c. unsalted butter, melted and cooled slightly
1 c. light brown sugar
1/2 c. granulated sugar
2 tsp. vanilla extract
2/3 c. canned pumpkin
3 c. all-purpose flour
4 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. kosher salt
2 c. semi-sweet chocolate chips
Whisk together the melted butter, brown sugar, granulated sugar, vanilla, and pumpkin in a medium bowl until combined.
Whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl. Add the butter mixture to the flour mixture, and stir with a spatula until combined. Stir in the chocolate chips. Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to 3 days.
Preheat the oven to 350°. Line two baking sheets with parchment paper. Scoop the dough into about 1 1/2 tablespoon-sized portions, and roll into balls with your hands. Place the dough balls about 1 1/2 inches apart on the lined baking sheets. Using the palm of your hand, slightly flatten the tops of the dough balls.
Bake the cookies for 11 to 13 minutes or until the edges of the cookies are set and dry. The center of the cookies will still be soft. Cool the cookies on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
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