pumpkin + chocolate chunk cookies

 

these may look like your standard chocolate chunk cookie, but they are so much more than that. i believe anything can be made seasonal (especially when it comes to fall), so i am transforming my favourite chocolate chunk cookie recipe into a pumpkin spice infused treat. that's right.. pumpkin spice + chocolate chunk cookies! a new fall treat from an old classic.

the recipe features a touch of bob's red mill almond flour for a hint of nutiness & two types of chocolate: milk & dark. when it comes to chocolate chip cookies, i can never decide which i prefer so i include both. just be sure to use a quality chocolate. now pour yourself a glass of milk & enjoy the flavours of fall in a cookie! if you want to go extra wild, dip them in a PSL. why not, right? tis the season.

ingredients

  • 1 3/4 cups bob's red mill all purpose flour
  • 1/4 cup bob's red mill almond flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup unsalted butter, melted
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/4 cup pumpkin puree
  • 4 oz dark chocolate, roughly chopped
  • 4 oz milk chocolate, roughly chopped
  • flaked salt, for sprinkling

directions

  • in a large mixing bowl sift together the flour, baking soda, baking powder, salt & pumpkin pie spice. set aside.
  • in a separate large mixing bowl whisk together the butter & sugars. add the egg, vanilla & pumpkin puree. beat until combined.
  • slowly add in the flour mixture until a dough comes together. fold in the chocolate.
  • using an ice-cream scoop, shape into rounds & transfer to a lined baking sheet. let chill in the refrigerator for a minimum of 30 minutes.
  • when ready to bake, heat oven to 350(f) degrees. press down dough balls to flatten & sprinkle with salt.
  • bake for 8-10 minutes or until the edges lightly brown. transfer to a cooling rack & let cool slightly. enjoy!

almond + peach coffee cake

 

how is it august?! how is it already peach season?! i know i say every year summer flew by, but this year feels like the quickest summer of life. although many of us have not been able to get out & enjoy summer to the fullest.. at least there will always be peaches! in my case bushels of peaches when your mom goes to the local farm.

we made peach pie (recipe coming soon) & this almond + peach coffee cake, perfect with an afternoon espresso! we are going to the peach farm this weekend to pick peaches & can them like the good old days. for now, let's get back to this cake. it is made with bob's red mill almond flour & is loaded with almond flavour! it is like a dream summer coffee cake topped with sweet peaches & a little dusting of powdered sugar. this cake also freezes very well if you want to slice it up & enjoy it throughout the week. nothing fancy required to make this recipe, just a mixing bowl & round cake pan. be sure to line in with parchment paper for easy removal!

ingredients

  • 3/4 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups bob's red mill all-purpose flour
  • 1/2 cup bob's red mill almond flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 2 ripe peaches, halved & thinly sliced
  • 1/4 cup shaved almonds, for sprinkling
  • powdered sugar, for serving

directions

  • preheat oven to 350(f) degrees. grease & line an 8-inch round cake pan with parchment paper.
  • in a large mixing bowl cream butter & brown sugar. add the eggs one at a time, followed by the extracts. beat until smooth.
  • sift in the flours, baking powder & salt. mix until batter just comes together.
  • transfer to prepared cake pan. top with peach slices & sprinkle with almonds.
  • bake for 25 to 30 minutes, until the top bounces back to touch.
  • let cool slightly before removing from pan. dust with powdered sugar & serve!

zucchini + tomato tart

 

ok, but can a recipe get more summer garden inspired than this?! if you are looking for a unique way to use the endless zucchini & tomatoes growing wild in the garden, look no further. this recipe is like summer in a tart shell..a garlic & parmesan tart shell! it is loaded with tomato, zucchini & fresh basil flavour. the base is a simple herb & extra virgin olive oil sauce made with pomi USA's crushed tomatoes.

to simplify things when assembling this tart, look for tomatoes & zucchini that are the same width. it will make layering everything so much easier!

now brb while i go raid my moms garden..

ingredients

for the garlic parmesan crust

  • 1 1/4 cups all-purpose flour
  • 1 clove of garlic, grated
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter, cold & cubed
  • 1 egg yolk
  • 2 tablespoons ice cold water

for the filling

  • 1 cup pomi USA crushed tomatoes
  • 1 tablespoon pomi USA double concentrated tomato paste
  • 1 tablespoon + 1 tablespoon extra virgin olive oil
  • 1 clove of garlic, grated
  • 1/2 teaspoon dried oregano
  • 1/4 cup grated parmesan cheese, plus more to garnish
  • salt & pepper, to taste
  • 4 roma tomatoes, thinly sliced
  • 2 medium zucchini, thinly sliced
  • fresh basil, to garnish

directions

for the garlic parmesan crust

  • in a large mixing bowl stir together the flour, garlic, parmesan & salt until combined.
  • using your hands or a pastry cutter, work in the butter until a crumbly mixture is formed.
  • in a separate small mixing bowl whisk together the egg yolk & water. slowly pour egg mixture into the flour mixture. transfer to a lightly floured surface & shape into a disk.
  • wrap in plastic wrap & chill for a minimum of 2 hours.
  • once dough has chilled, roll out to a 1/4 inch thick & transfer to a 9-inch tart pan with a removeable bottom. poke base with fork & chill for an additional 30 minutes.
  • line tart shell with parchment paper & pie beads (can substitute with dried beans or rice). bake at 375(f) degrees for 15 minutes.

for the filling

  • in a saucepan over medium heat whisk together the crushed tomatoes, tomato paste, olive oil, garlic, oregano, parmesan cheese, salt & pepper. simmer until slightly thickened, about 5 minutes.
  • start with a thin layer of the sauce followed by the tomatoes & zucchini. working from the outer edges to the center, layer with zucchini & tomatoes in a spiral pattern.
  • brush the vegetables with remaining olive oil. season with salt & pepper.
  • bake at 400(f) degrees for 25 to 30 minutes. garnish with additional parmesan & fresh basil. let cool slightly before serving!