To Pumpkin Snickerdoodles

Sweet Pea’s Kitchen delivers yet again with these delicious Pumpkin Snickerdoodles, and while it may not be pumpkin season – my tastebuds appreciate pumpkin at all times of the year and refuse to be limited to the Autumn season only – that’s just ridiculous.

Hopefully you hoard pumpkin like me so that you can try these!

Makes between 3 1/2 and 4 dozen (2 inch cookie scoop used)

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
(note: to make your own mix 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/8 tsp. allspice, 1/8 tsp. nutmeg – then use 1/2 a tsp. of this for the recipe)
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon
Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, cream of tartar, baking soda,  salt and pumpkin pie spice; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking (I realized that they can cook faster on the bottoms so I pulled my temp down to 375 and cooked closer to 10min). Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
I took a tin of them to a friend who I went to pilates with this morning – she was a happy camper (:
Cheers to fall at all times of the year


To Crock Pot Chicken Enchilada Soup

Well I had chicken that was sitting in my fridge for long enough so thought I should make something that would warm me right up for these blustery cold days that have decided to move in on us in the mid-west. I blame all those people who have been complaining that we haven’t really had a winter yet. Dang all of you.

But I guess I won’t complain too much because I PR’ed my 10K time yesterday while on my 7 mile run complete with snow-like precipitation, winds that put a little water in my eyes and the wonderful smell of cow…

I cooked this up yesterday but didn’t get to enjoy it until today (the 4-6 hours in the crock pot meant it wasn’t ready till 9ish) – it was worth the wait. I shared it at a potluck/movie watching and the others thought it was good too!  And it really did warm me right up!

This will warm you from the inside out and is healthy too boot – saying as I adapted it from Skinny Taste (:

2 tsp olive oil

1/2 cup onion, chopped

3 cloves garlic, minced

3 cups low sodium fat-free chicken broth

8 oz can tomato sauce

4.5 oz. can green chillies

15 oz can black beans, rinsed and drained

1/3 cup Grape Tomatoes diced tomatoes

2 cups frozen corn

1 tsp cumin

1/2 tsp dried oregano

2 8 oz skinless chicken breasts (16 oz total)

avocado, tortilla strips and cheese for topping


Heat oil in a saucepan over medium-low heat.

Add onion and garlic and sauté until soft, 3-4 minutes.

Slowly add the chicken broth, tomato sauce and green chillies and bring to a boil. Pour into crock pot.

To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir.

Add the chicken breasts; cover and cook on low heat for 4-6 hours.

Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese of choice, tortilla stripsand avocado.