Dairy Free Pumpkin Chocolate Chip Cookies

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Dairy free pumpkin chocolate chip cookies

Regular readers of this blog will already know of my love for all things cookie related (here, here & here are some favorites).  I almost always have a stash of frozen dough in my freezer for whenever I fancy a warm and gooey treat, imagine my horror when I went hunting for such a thing and found my freezer drawers cookie-less!

Dairy free pumpkin chocolate chip cookies

After an initial strop and stamp I thought I'd rectify the situation and restock.  As if to add insult to injury, upon opening the fridge I was found to be missing a couple of key ingredients ... eggs and butter.   I was convinced the day couldn't possibly get any worse, that was until I came across a stash of coconut oil and a tin of pumpkin puree hidden in a cupboard.  I've read about coconut oil being a good substitute for butter in baked goods and I'm sure we've all eaten eggless cookie dough in the past, why can't the two work hand in hand.  You know what, it bloody did!

Dairy free pumpkin chocolate chip cookies

These cookies are fabulous, and I'm pretty convinced they're much healthier than the variety I'm used to going to town on.  Don't quote me on that though .....

Dairy Free Pumpkin Chocolate Chip Cookies
Makes 12

Ingredients:
150g solid coconut oil
200g light brown sugar
50g caster sugar
4tbsp pumpkin puree from a can (why not use the rest in this)
1/2tsp cinnamon
1/4tsp ginger
1/4tsp mixed spice
200g plain flour
150g dairy free chocolate chips

Method:
Preheat the oven to 170C and line two cookie sheets with baking paper.

Mix the butter and sugars together in a stand mixer until light and creamy, add the pumpkin and mix till combined.  Add the flour and spices and mix slowly until the dough comes together, stir through the chocolate chips.

Drop rounded tablespoons of dough onto the prepared sheet allowing space to spread between each cookie.  Bake for 13 - 15 minutes until lightly coloured and puffy.  Allow to cool slightly before enjoying with a nice cold glass of (almond) milk!
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Apple & Blackberry Crumble

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Tis the season for a crumble, fa lalalala la la lala.  Honestly, comfort food season is my absolute favorite.  The second I feel a chill in the air, boom I'm in the kitchen grating a mountain of cheese and stewing fruit.  For someone who lives to eat, there really is no better time of year. 

Apple and Blackberry Crumble

A few weeks ago I decided to take advantage of the tumbling blackberry bushes which align my walk to work and stock up on free berries.  I filled a bag, washed my little beauties of bugs and dirt before freezing them for future use.  They probably lasted around two days in the freezer before the urge to crumble them up took over.  I grabbed a few apples from the fruit bowl and away I went.

Apple and Blackberry Crumble

You can't really go wrong with a crumble, so simple yet so delicious. Especially when served with a creamy vanilla custard.  So, don your slippers, prepare a blanket covered space on the couch and get your crumble on.  Autumn won't know what hit it.

Apple and Blackberry Crumble

Apple & Blackberry Crumble
serves 4

Ingredients:
50g unsalted butter
50g light brown sugar
3 large eating apples, peeled and chopped into bite sized pieces
200g blackberries
1/2tsp cinnamon

For the crumble:
150g rolled oats
100g plain flour
1tsp cinnamon
100g butter, chilled and cut into small cubes
75g light brown sugar


Method:
Heat the oven to 170C and prepare a large ovenproof dish.

In a medium saucepan melt the butter and sugar together. Add the apples and cook for 10 minutes until the apples become tender.  Add the blackberries and cinnamon and cook for another 5 minutes.  Transfer to the ovenproof dish, ensuring the mixture covers the bottom.

While the apples are cooking, make your crumble.  Put the flour, cinnamon and oats in a large mixing bowl and mix together.  Add the cubed butter and lightly rub together, add the sugar and rub together again until combined.  Sprinkle over the apple and blackberry mixture and bake for 20 minutes until the crumble is golden and the filling is bubbling.  Serve with vanilla custard.
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Candy Corn Giant Cookie

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What's better than a cookie? A giant cookie of course!  Throw some candy corn into the mix and we've hit a whole new level of deliciousness.  There's just something about a slice of cookie that feels so much naughtier than just a cookie, let's make a meal of this.

Candy Corn Giant Cookie Cake

I have to admit that I could not find an ounce of candy corn in Newcastle, believe me I tried! Not even the American sweet shops that were popping up everywhere carried the most obvious of Halloween candy. In the end I just ordered a bag online, Newcastle you've let me down.

Candy Corn Giant Cookie Cake

If, like me, you can't find candy corn for love nor money, you can just substitute the little sweeties for more chocolate chips or M&Ms.  Just let your imagination run wild.  I'm absolutely going to give this a go with chopped Reeses peanut butter cups.  Ooof!

Candy Corn Giant Cookie Cake




 Candy Corn Giant Cookie

Ingredients:
150g unsalted butter, softened
150g light brown sugar
1 large, free range egg
1tsp vanilla extract
200g plain flour
1tsp baking powder
1tbsp cornflour
100g chocolate chips
150g candy corn, plus extra to decorate

50g unsalted butter, softened
300g icing sugar
2tbsp cocoa powder
2tbsp milk

Method:
Preheat your oven to 170C and line a 9" spring form cake tin with baking paper.

In the bowl of a stand mixer cream together the butter and sugar till light and fluffy, add the egg and vanilla and mix.  Pour in the flour, baking powder and cornflour and mix on a low speed until everything is combined.  Stir through the chocolate chips and candy corn.

Press the dough evenly into the prepared tin and bake for 20 - 25 minutes until golden.  Allow to cool completely in the tin before removal.


For the frosting whip the butter, icing sugar and coco powder together.  Slowly add the milk until you get a good piping consistency.  You may not need to use all of the milk or you may need a splash more.

Transfer frosting into a piping bag fitted with a closed star tip and pipe swirls around the edge of your cooled cookie.  Decorate with the remaining candy corn.

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Tuesdays with Dorie BCM: Tiger Cakes

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When I first started blogging, way back in 2008 I was all about baking groups.  I joined up to every club going and posted my completed recipes week in week out.  There was one group, however that I wasn't a member of, Tuesdays With Dorie.  Oh how I wanted into this exclusive club, baking their way through the books of American sweetheart Dorie Greenspan.  Sadly, back in the day, this was a closed group with a waiting list of bloggers eager to join in the fun.  I was one of them, waiting for my chance to bake.  Time went on and I forgot about the club, I got busier and busier with work and fell out of touch with the organised nature of the baking groups I frequented.  

Tiger Cakes - Katiecakes, Newcastle Based Food and Lifestyle Blog

I was reminded of Tuesdays with Dorie upon clearing out my cookbook collection and wondered if they were still going.  A quick google told me they were indeed still going and guess what, it was a free for all. No more exclusive membership holding me back. 2008 Katie was thrilled, bought the book Baking Chez Moi and jumped right on in.

Tiger Cakes - Katiecakes, Newcastle Based Food and Lifestyle Blog

My first post seemed to be a bit of a winner.  My favorite thing about baking groups is being encouraged to make something I may have overlooked, and these little cakes are something I probably would have flicked right past.  Tiger cakes, named because of the flecks of chocolate striping the sponge, are the lightest and tastiest little morsels I have baked in a long time.  The subtle hint of almond pared with a dark chocolate ganache makes them the perfect accompaniment to an afternoon coffee.  The recipe makes 24 little muffins which freeze perfectly, I love to have cookies and cakes in the freezer in case of unexpected guests. Domestic goddess points right there!

For the recipe see Baking Chez Moi and check out the TWD blogroll to see how everyone else got along.
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Pumpkin Spice Granola

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I told you I was on a bit of a pumpkin kick at the moment, didn't I?  This time I've added my favorite vegetable to my breakfast routine, pumpkin spice granola.  I make my own granola quite regularly, there's something about the process I really enjoy.  I have to admit, I think this one is my very favorite.

Granola Recipe, coconut oil

When the lovely people at Vita Coco offered to send me out a few samples of coconut oil I thought I'd incorporate this good-for-you fat into my recipe instead of my usual rapeseed oil.  It gives a wonderful nutty taste you just don't get using oil, this is a swap for life.

granola recipe, coconut oil

 The best thing about making your own granola is how unbelievably easy it is, and it gives you a sense of smug satisfaction every morning knowing exactly what has gone into your breakfast.  Extra kudos if you eat breakfast at work and can brag about your morning achievement.  "Oh, I see you admiring my delicious granola.  I made it myself!" Self high five!

granola recipe, coconut oil

Keep your eyes peeled for more pumpkin themed treats over the next few weeks.

Pumpkin Spice Granola
Makes around 10 servings

Ingredients:
300g rolled oats
150g pecans, chopped
50g pumpkin seeds
3tbsp brown sugar
2tsp cinnamon
2tsp ground ginger
1/2tsp alspice
1/4tsp nutmeg
2tbsp coconut oil
75ml maple syrup
100g pumpkin puree

Method:
Preheat the oven to 170C.

In a small saucepan set over a low heat melt the coconut oil, maple syrup and pumpkin puree together.  Set aside.

Mix the oats, pecans, seeds, sugar and spices together in a large mixing bowl and pour over the wet ingredients.  Stir till everything is coated with the pumpkin syrup and spread mixture over two baking trays.  Bake for 30-35 minutes until golden.  Stir the granola around half way though the baking process, you can leave it quite chunky or break it up depending on how you like it.

Allow to cool completely before transferring to a large jar.
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Pumpkin Pie Bars

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It's finally October! Autumn is my favorite time of year, both sartorially and culinary. The month of cosy jumpers without the need for a coat, cute ankle boots with thick black tights and wide brimmed hats. I love it

Pumpkin, Pie, Bars, Spiced, Autumn, Halloween

 More than that, it is finally season appropriate to start putting pumpkin in everything.  From drinks to cakes to a hearty risotto, there's barely a meal goes by in my home that doesn't feature those sweet orange gourds.  I can't be the only one, right?!

Pumpkin, Pie, Bars, Spiced, Autumn, Halloween

Pumpkin pie bars are the perfect way to ease you into the season. Soft and delightfully spiced with a nip of dark rum, these cosy bars will have you dreaming of orange leaves and crisp afternoon air.

Pumpkin Pie Bars

Ingredients:

Base
140g light brown sugar
100g rolled oats
120g plain flour
150g unsalted butter, cold

Topping
1 can of pumpkin puree (I used Libby's)
2 large, free range eggs
110g caster sugar 
30g self raising flour
1tsp ground nutmeg
1/2tsp ground cinnamon
1/4tsp ground cloves
1/2tsp ground ginger
1/2tsp salt
50ml dark rum
1tsp vanilla extract
flaked almonds

Method:

Preheat the oven to 160C and grab a 33x23cm disposable foil tray (try these

To make the base place the sugar, oats and flour in a large bowl and stir together.  Add the butter in and rub together with your fingertips till the mixture resembles breadcrumbs.  Press this mixture into your tray and bake for around 18 minutes, until golden brown.  Set aside to cool while you make the topping.

To make the topping put all of the ingredients, except the almonds, into a large bowl and beat until combined and smooth.

Pour the pumpkin mixture on top of the cooked and cooled base, spreading it out into an even layer and sprinkle with a handful of flaked almonds.  Bake for 20 - 25 minutes, until firm to the touch.  Leave to cool completely before cutting into bars and serving.

I'm submitting this recipe to Lavender & Lovage and The Hedgecombers October Tea Time Treats

 
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