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Desserts Featured Recipes

Pumpkin Lavender Chocolate Chip Cookies

I love pumpkin! My sister grew the one I used in this recipe and I was so excited to make so many recipes with it.

I also had some lavender from my garden and wanted to combine the two, so here is what I came up with.

The lavender is barely there which I thought was just right. It added just a bit of depth into the traditional pumpkin chocolate chip cookies, to which I also added coconut sugar and spices for a perfectly rich fall treat!

Enjoy with a glass of milk!

Pumpkin Lavender Chocolate Chip Cookies | Erica Robbin

Gardening © 2019 ericarobbin.com | All rights reserved.

Pumpkin Lavender Chocolate Chip Cookies | Erica Robbin

  • Servings: 2 dozen, large size
  • Difficulty: Easy
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Much like traditional pumpkin cookies with chocolate, but with just a hint of lovely lavender.


Credit: ericarobbin.com

Ingredients

    PUMPKIN LAVENDER CHOCOLATE CHIP COOKIES:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup granulated coconut sugar
  • 1 egg, room temperature, lightly beaten
  • 1/2 cup fresh pumpkin (3/4 cup canned pumpkin)
  • 2 tablespoons heavy whipping cream infused with lavender
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped walnuts, hazelnuts, or pecans (optional)

Directions

    PUMPKIN LAVENDER CHOCOLATE CHIP COOKIES:
  1. Preheat oven to 350 degrees (177 C)
  2. Mix butter and sugars until smooth.
  3. Add beaten eggs, mix completely.
  4. Mix in vanilla, pumpkin, and lavender infused whipping cream.
  5. In separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt. Then add to wet mixture.
  6. Then fold chocolate chips and nuts.
  7. Using medium-sized cookie scoop (for large cookies), drop balls onto cookie sheet prepared with parchment paper (or greased) 2 inches apart.
  8. Bake 10-13 minutes, or until just lightly golden.

Categories
Desserts Featured Recipes

Acorn Squash Custard

Acorn Squash Custard

  • Servings: 2-4
  • Difficulty: Easy
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Such a delight!

I seriously could eat this every day. It’s like a light and fluffy pumpkin pie, but with acorn squash.

Ingredients

    ACORN SQUASH CUSTARD:
  • 2-4 acorn squash, halved, seeds removed
  • 2-4 eggs, one for each half
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon brown sugar

Directions

    ACORN SQUASH CUSTARD:
  1. Bake acorn squash halves in 350 degree (177 C) oven for about 15-20 minutes, until tender.
  2. Gently carve out acorn flesh, leaving a small margin of flesh behind so that skin remains intact.
  3. Blend acorn flesh, eggs, pumpkin pie spice, and sugar until smooth.
  4. Pour blended mixture back into each acorn half.
  5. Bake for another 10-15 minutes until custard is cooked through.
  6. Serve warm.

Let me know if you try this one!

Acorn Squash Custard

Acorn Squash Custard © 2019 ericarobbin.com | All rights reserved.

Categories
Desserts Entrées Featured Recipes Side Dishes

Sweet or Savory Butternut Custard: 2 Recipes

Sweet or Savory Butternut Custard: 2 Recipes

  • Servings: 2-4
  • Difficulty: Easy
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Two easy recipes: Pumpkin spice or green chile cheese!

I love butternut squash and I am so happy that I was able to grow these in my garden this year! It’s quickly become my most prized plant in my garden and so I am excited to share these recipes with you as we move into the autumn season!

You can make either one of these recipes, one being sweet and one being savory!

Ingredients

    SWEET OR SAVORY BUTTERNUT SQUASH CUSTARD: 2 RECIPES:
  • 2-4 butternut squash, halved, seeds removed
  • 2-4 eggs, one for each half
  • 1/4 – 1/2 teaspoon salt
  • 1/2 – 1 teaspoon pumpkin pie spice (sweet)
  • 1/4 – 1/2 cup brown sugar (sweet)
  • 1/4 – 1/2 cup roasted hatch green chiles, chopped (savory)
  • Sprinkle of shredded cheese, any kind, I used jack cheddar

Directions

    SWEET OR SAVORY BUTTERNUT SQUASH CUSTARD: 2 RECIPES:
  1. Bake butternut squash halves in 350 degree (177 C) oven for about 15-20 minutes, just until tender.
  2. Let slightly cool and gently carve out flesh, leaving a small margin of flesh behind so that skin remains intact.
  3. Blend butternut squash flesh, eggs, and either the sweet or savory ingredients until smooth, though it’s best to just stir in the chile and cheese for the savory one.
  4. Pour mixture back into each squash half.
  5. Bake for another 10-15 minutes until custard is cooked through.
  6. Serve warm.

Enjoy!

Sweet and Savory Butternut Custard | Erica Robbin

Sweet or Savory Butternut Custard | Erica Robbin

Categories
Entrées Featured Recipes

Calabacitas

Calabacitas | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
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The ultimate comfort food.

It’s that time of year when all the late summer and early autumn harvests start ripening to their full fruition. This includes squash, corn, and chiles.

Calabacitas is a dish that uses those lovely vegetables and this version is how my family typically makes it, but you can tailor it to however you like. I like to add seasonings in stages, while cooking the meat and while adding vegetables.

Some people prefer it thick, some prefer it a more soupy texture, there are several ways to make it.


Credit: ericarobbin.com

Ingredients

    CALABACITAS:
  • 1 lb ground hamburger meat, lean, optional
  • 1 tablespoon butter
  • 2 corn cobs of fresh kernels (canned is ok)
  • 5-7 garlic cloves, minced
  • 1/2 white or yellow onion, diced
  • 2 zucchini, sliced
  • 2 yellow crookneck squash, sliced
  • 1/2-1 tomatoes, cored, deseeded, diced
  • 1/4-1/2 cup roasted hatch green chile
  • 1 teaspoon salt, to taste
  • 1 teaspoon pepper, to taste
  • 1-2 teaspoons oregano
  • 1-2 teaspoons menudo seasoning
  • Other options: shredded cheddar cheese, thyme, Italian seasoning, diced bell peppers, diced jalapeños

Directions

    CALABACITAS :
  1. Fry hamburger meat and some seasonings over med-high heat until cooked through, drain fat, set aside.
  2. In a separate pan, cook butter and corn until roasted, where almost some kernels are almost burnt and that’s ok, it adds flavor.
  3. Then add garlic, let it roast more.
  4. Then add onion, zucchini, and yellow squash, cover and let cook until just barely done.
  5. Stir in green chile, then tomato while cooking on a low simmer.
  6. Lastly add meat and additional seasonings as desired, continue to simmer until all is tender but color remains.

Calabacitas | Erica Robbin

Calabacitas | Erica Robbin

Categories
Desserts Featured Recipes

Roasted Apples and Butternut Squash

Roasted Apples and Butternut Squash | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
  • Print

.

I just love fall baking and this dish is super easy to make. Just place desired amount of cubed apples and butternut squash into a pan. Top with butter, brown sugar, and pumpkin spice seasoning. Bake at 400 F for about 20 minutes. Enjoy it with ice cream or whipped cream.


Credit: ericarobbin.com

Ingredients

    ROASTED APPLIES AND BUTTERNUT SQUASH:
  • 4-6 apples, any variety, diced
  • 1 cup butternut squash, diced
  • 1 tablespoon unsalted butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • Ice cream or whipped cream

Directions

    ROASTED APPLIES AND BUTTERNUT SQUASH:
  1. Preheat oven to 400 degrees F (204 C).
  2. Combine apples and squash in a baking dish.
  3. Top with butter, brown sugar, and pumpkin spice seasoning.
  4. Bake for about 20 minutes until just tender.
  5. Serve with ice cream or whipped cream.

*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
Categories
Desserts Featured Recipes Side Dishes

Roasted Acorn Squash with Candied Nuts

Roasted Acorn Squash with Candied Nuts | Erica Robbin

  • Servings: 2 to 4
  • Difficulty: Easy
  • Print

Great served as a side dish or on its own.


Credit: ericarobbin.com

Ingredients

    ROASTED ACORN SQUASH WITH CANDIED NUTS:

  • 2 acorn squash, halved and bottom inside flesh scored
  • Drizzle of coconut oil
  • 1/2 teaspoon flaked sea salt
  • 1/2 stick (4 tablespoons) unsalted butter, thinly sliced
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract, vanilla paste, or fresh scrapings from pods
  • 1/4 – 1/2 cup brown sugar, any variety, to taste
  • 1/2 – 1 cup nuts such as pecans or walnuts, or mixed variety to fill squash cavities
  • Drizzle of heavy whipping cream, dollop of Chantilly whipped cream, or a scoop of vanilla ice cream for extra decadence (optional)

Directions

    ROASTED ACORN SQUASH WITH CANDIED NUTS:
  1. Preheat oven to 350 degrees (177 C).
  2. Drizzle a small amount of coconut oil over outside skins of squash and place squash with skin sides down in shallow baking pan, a flat cast iron pan is ideal.
  3. Sprinkle half the portion of sea salt on the flesh of each squash.
  4. Mix together remaining salt, butter, pumpkin pie spice, vanilla, brown sugar, and nuts.
  5. Place mixture into each half, filling to desired amount.
  6. Cover pan with aluminum foil and bake on middle rack for about 60 minutes, until tender.
  7. Remove cover and bake for an additional 10 minutes on top oven rack until nuts become more toasted.
  8. Serve warm with whipped cream or ice cream over top as desired.

Fall is my most favorite season. Can you believe that the official day marking this lovely time of year begins in 2 weeks? Time just seems to fly by faster and faster with every passing day.

It’s my favorite time of year for so many reasons. I love the changing of the leaves to bright red, orange, and yellow, the crispness in the air, harvest decor, and of course the fruit and vegetable harvest. Along with pumpkin spice everything. Yesterday, September 7, was National Acorn Squash Day. And in celebration, here is a recipe that I think you’ll enjoy and it’s super easy to prepare.

*Another yummy variation is to make it custard pie style, so be sure to stay tuned for another recipe coming!

What is your favorite time of year and what are your favorite fall meals or recipes? Share in the comments below, I’d love to know!

Roasted Acorn Squash with Candied Nuts © 2018 ericarobbin.com | All rights reserved.


*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!