I am so excited to introduce you to Sally from the blog, Sweet Peas and ABCs, a blog focused on not only cooking for your kids, but getting them involved in the process! I have known Sally for what seems my entire life. She is the younger sister of one of my Best Friends and if I wasn’t at my house, there was a good chance I was at theirs. Sally has always had a love for cooking (I believe it was in High School that she asked for a pasta maker for Christmas) and has created some pretty amazing things in the kitchen. Sally was a teacher in Chicago until she decided to stay at home with her beautiful daughter and bring both her cooking creativity and teaching to the kitchen and create her blog. What a perfect way to merge her love for both while sharing it with her daughter! She is going to be contributing to JIH each month with some amazing recipes and I am so excited to share. This lady needs some kitchen inspiration (as we all do some days!) and I am so grateful for Sally who can provide it! I hope you enjoy her contributions as much as I know I will! And now I will hand it over to Sally…
Hello Juggling in Heels readers! A huge thank you to Sarah for asking me to contribute today so I can share my love of The Great Pumpkin. Gosh, it really is great, isn’t it?!
It’s almost Halloween, so I had to sneak in ONE MORE pumpkin recipe for you. I just can’t get enough of it and will quite honestly be baking and making meals with pumpkin for many months to come. It’s so delicious AND nutritious AND doubles as a great egg-substitute (a huge bonus in my book!).
These super soft egg-free pumpkin chocolate chip cookies have been stocked regularly in our house lately. I changed up the original recipe from Baked by Rachel by upping the spice factor a bit and using mini chocolate chips.
The minis in these cookies are a must! They disperse much more evenly throughout the cookie so that each bite is equal parts spicy pumpkin flavor and gooey rich chocolate. Plus, anything mini is just cute.
If you’re in the soft-cookie-loving camp, these are for you.
If you’re in the pumpkin-in-everything-until-Christmas camp, these are for you.
If you’re in the but-I-still-love-my-chocolate-chip-cookies camp, these are for you.
And if there is such a thing as “The Great Pumpkin,” shouldn’t we leave him a plate of cookies and a glass of milk this Halloween, like a certain big guy in red? Only seems fair.
Little Hands Can…
- Measure out both wet and dry ingredients
- Older kids can operate the mixer
- Stir in the chocolate chips
- Scoop the cookie dough onto baking sheets
- Gently press down on the dough balls before baking
- 10 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree (not pumpkin pie mix)
- 1 1/2 teaspoons vanilla extract
- 2 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup mini chocolate chips (We like the “Enjoy Life” brand, as they are allergy-friendly)
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper or a silpat baking liner.
- In a large bowl, combine the butter, sugar and brown sugar together. Using a handheld mixer, or stand mixer with the paddle attachment, cream the ingredients together until light and fluffy (2-3 minutes).
- Add the pumpkin puree and vanilla to the bowl and mix until incorporated.
- In a separate bowl, mix together the dry ingredients: flour, salt, spices, baking powder and baking soda. Incorporate the dry ingredients into the pumpkin mixture until it just comes together.
- Stir in the mini chocolate chips.
- Cover the dough with plastic wrap and refrigerate for about 30 minutes or until chilled.
- Using a cookie scoop or tablespoon, scoop out 1-2 tablespoons of dough and drop onto your cookie sheet. Use your hand to press down slightly on top of each dough ball.
- Bake for 10-11 minutes, or until slightly golden brown.
- Cool on baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Recipe adapted from Baked by Rachel
On the Side
Besides being delicious, I love this recipe in particular because of it’s egg-free ways. My little one has an egg allergy, so during these holiday times when treats abound, it’s nice to have an allergy-friendly treat ready to go. We’re always checking labels and unfortunately often saying, “I’m sorry sweetie, you can’t have that, it has egg in it.” She understands as much as a 2-year-old can and with each situation, she understands a bit more about why she can’t eat certain things. I know things could certainly be worse and when it comes to food allergies, Em’s is pretty mild, but for a 2-year-old, it’s a big deal and my heart breaks a little each time we have to say no.
That’s why we’re supporting the “Teal Pumpkin Project” this year, and for many years to come, so that ALL children can enjoy holidays like Halloween. The “Teal Pumpkin Project” is an initiative by FARE (Food Allergy Research and Education) to raise awareness about food allergies and promote practices that allow ALL trick-or-treaters to have a fun and safe Halloween.
- Did you know that approximately 1 in 13 children has a food allergy? On average, that’s two students per classroom, so chances are there are kids with food allergies in your child’s class and in your neighborhood.
- Did you know that eight foods account for nearly 90% of all allergic reactions? The top eight are milk, eggs, peanuts, tree nuts, soy, wheat, fish and shellfish.
- Did you know that the rate of food allergies among children increased 50% between 1997 and 2011 and continues to rise? There is no clear answer why.
(Statistics from FARE)
We painted our pumpkin this past weekend and will display it in front of our home this Saturday night as an indication that we have both “treats” (food) and “tricks” (non-food) for trick-or-treaters that come ’round. Shout out to Target for their great stash of super-fun, non-food items for such an occasion!
How can you participate? There are many ways! Sign the pledge at FARE, grab some non-food trick-or-treat items to hand out on Halloween, and paint a pumpkin teal, or print out a free sign from FARE to hang in your window, to show that you have non-food treats to share.
Have a Happy and Safe Halloween!
To learn more about the Teal Pumpkin Project, visit FARE.
For more delicious recipes and learning activities to try with your kids in the kitchen, check out Sweet Peas and ABCs.
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