Whipped Cream

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Ingredients:

  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • kitchen aid or hand mixer
  • 3-5 tablespoons powdered/confectioners sugar

Directions:

  1. In the bowl of an electric mixer (or regular one of you are using a hand mixer), pour the heavy whipping cream. Beat it on highest setting for a few minutes, or until stiff peaks form.
  2. When stiff peaks begin to form in your cream, add vanilla and powdered sugar. Be careful not to over mix your cream. Try it when done mixing to see if you want more powdered sugar or not.
  3. Once you have the desired consistency, move the whipped cream to a container to save. Serve with pumpkin pie. Enjoy!

Pumpkin Pie

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Ingredients:

  • Premade pie crust, or your own crust recipe ready at hand
  • 1  (15 oz.) can of pumpkin
  • 1  1/2 teaspoons cinnamon
  • a pinch of pumpkin pie spice
  • 1/4 teaspoon salt
  • 1  1/4 cup half and half
  • 3/4 cup brown sugar
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 3 small eggs

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit. In the bowl of an electric mixer (I used a kitchen aid), mix the pumpkin, eggs, brown sugar, and spices. Slowly add half and half. When everything is thoroughly combined, set aside.
  2. Use baking spray and spray a pie pan. Place your pre made pie crust in a pie pan (if it does not come with one). Pour your filling in the pie crust carefully.
  3. When the filling is in the pie and you are happy with the form of your pie crust, put it in the oven. Let it cook for 55-60 minutes. It is completely cooked when the sides are browned and set, and the middle is slightly loose. Let it cool for 10-15 minutes.
  4. Serve warm with whipped cream and vanilla ice cream. Enjoy!

 

Chocolate Chip Cookies

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Ingredients:

  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/3 cup chocolate chips, or as many as desired
  • 3/4 cup + 1 tablespoon flour
  • 3 tablespoons white sugar
  • 1/3 cup unsalted butter, melted
  • 1/3 cup brown sugar
  • 1/2 teaspoon baking soda
  • nonstick  baking spray

Directions:

  1. In the bowl of an electric mixer (or a regular one if cookies are being made by hand), crack in egg, brown sugar, flour, white sugar, and vanilla extract. Do not mix yet.
  2. In a microwave safe bowl, melt butter. Add melted butter to the egg-sugar- flour mixture. Then, carefully stir in baking soda.
  3. Once everything is in the bowl, use the electric mixer and mix until everything is combined, about 2 minutes. Slowly add chocolate chips. When everything is mixed, cover and let it chill in the refrigerator for at least 1 hour and 30 minutes.
  4. Once thoroughly chilled, turn oven to 325 degrees Fahrenheit. Line a baking sheet with aluminum foil and spray with nonstick spray. Place tablespoon sized balls of the cookie dough on the sheet, and bake for 8-10 minutes.
  5. Once done baking, let them cool for about 3-5 minutes.
  6. Plate and serve warm, or freeze and save for up to a week. Enjoy!

It is that time of year once again!! Well, almost. It’s actually Thanksgiving tomorrow, but why not?! This is the recipe I always use for sweet chocolate chip cookies. I will try to post a pumpkin pie recipe if I have time tomorrow, and maybe one for apple pie, too. I can’t seem to remember if I ever posted my recipe for apple pie. Now is good time for me anyways because we just went up to Oak Glen and bought tons of apples (We bought Jonagold) and they are delicious! But we have too much, so putting them in a pie would be great along with these cookies. My family loves them! How about yours? Leave a comment if you made them and leave any suggestions as well! Tell about what you are thankful for. I hope you enjoy this recipe and that you have a great 2015 Thanksgiving!