Like everyone else I love a white kitchen but this kitchen designed by Sarah Richardson stopped me cold in my search for a new kitchen. I love all the use of the different materials, the tile floor and back splash, the brass handles and shiny cabinets and the stainless steel appliances. The space feels warm but modern too including the dining and living areas. Sarah has this ability to accessorize/style a space without making it look cluttered.
Thursday, October 23, 2014
Tuesday, October 21, 2014
Monday, October 20, 2014
It's really beginning to feel like fall around here, cold and crisp, and I was sitting at work today thinking I could really go for something pumpkin tonight but I didn't feel like pumpkin bread. So I thought why not pumpkin cookies? Then I Googled some recipes and I adapted this one to the ingredients I had on hand. These cookies are so good, I already ate two. Pumpkin is good for you right?
Pumpkin-Oat Chocolate Chip Cookies
Prep Time: 20 minutes
Cook Time: 16 minutes
Yield: About 4 dozen
- 2 1/2 cups all-purpose flour
- 1 1/2 cups quick oats
- 1 tsp baking soda
- 3/4 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup unsalted butter, softened
- 1 1/3 cups packed light-brown sugar
- 2/3 cup granulated sugar
- 2 large egg
- 1 tsp vanilla extract
- 1 1/2 cups canned pumpkin puree
- 1 3/4 cup semi-sweet chocolate chips
- You could add raisins or walnuts, that would be good too.
- Preheat oven to 350 degrees.
- In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon and nutmeg for 30 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy. Blend in eggs then blend in vanilla extract and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips. Let batter rest 5 - 10 minutes (this just gives the oats some time to absorb the liquids so batter isn't so sticky and cookies don't spread so much).
- Scoop dough out 2 Tbsp at a time (I used a cookie scoop) and drop onto lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 16 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
- Recipe is adapted from Recipe Source: Cooking Classy
Posted by Simply Marilla at 4:48 PM