Pumpkin Oat Chocolate Chip Cookies

I hate to say it, but September is just around the corner, and soon after, Fall will be upon us! Where did Summer go?!

I love Summer, but at the same time, I look forward to Fall for so many reasons... one of which is the classic flavors and recipes we associate with the change of seasons.

You know how much I enjoy all things pumpkin.  So here is a delicious cookie recipe that is my new go-to when I need my pumpkin and/or chocolate fix anytime of year!  Thank goodness for canned pumpkin puree :-)

These cookies are hearty, with a chewy texture, the perfect amount of sweetness, and a hint of pumpkin and spice.  Even my husband loves them, and he is picky about his cookies!  Did I mention that these are super healthy?! If you make them for kids, and don't reveal this part to them, I guarantee they won't have a clue they aren't eating a typical "consume in moderation" cookie. I would even condone eating these for breakfast when you need to grab something quick and satisfying. 

I hope you like these as much as I do...

Pumpkin Oat Chocolate Chip Cookies

Ingredients:
3/4 cup whole wheat flour
1 1/2 cups old-fashioned oats
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg
Dash ground cloves
3/4 cup semi-sweet chocolate chips

1/2 cup pumpkin puree (I like Libby's brand)
1 egg
1 tsp. vanilla

Directions:

Preheat oven to 350 degrees F.  Spray a cookie sheet with non-stick spray or line with parchment paper.

In a medium-size bowl, combine the flour, oats, sugars, baking powder, baking soda, spices, and chocolate chips.  Set aside.

In a large bowl, whisk together the pumpkin puree, egg, and vanilla.  

Mix the dry ingredients into the wet ingredients.  Do not over-mix, the cookie dough will be very thick.

Spoon about a tablespoon of cookie dough per cookie onto your baking sheet and form into desired cookie shape.  I tend to keep mine rounded and about 1 1/2 inches in diameter.  

Bake for 12-14 minutes until lightly golden brown on top and bottom.  

Allow cookies to cool on the baking sheet for at least 5 minutes before removing them to a wire rack.  You can enjoy these warm or at room temperature.  

Note: If I am eating these after they have cooled, I enjoy reheating them for a few seconds on low power in the microwave to slightly melt the chocolate chips... so gooey and delicious this way :-)

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If you never thought a cookie could be healthy AND scrumptious, you must try this recipe!  This is also a very forgiving recipe that would be quite difficult to botch.  The prep time for these cookies is roughly 5 minutes, making it the perfect quick treat to whip up for school lunches, bake sales, or unexpected company.

Enjoy the flavors of Fall any time of year with these beauties!

Librarian turned Foodie

Herb and Honey Mustard Crusted Leg of Lamb

I must share this awesome recipe for roasted lamb!!! I made this for our dinner guests this past weekend and it was a huge success and the star of the show!  The lamb was perfectly cooked (which is imperative) but the marinade/glaze recipe I used made it out of this world... simply spectacular :-)  I am drooling just thinking about how yummy it was... thank goodness it made enough for leftovers!

Here is the recipe, which came from my latest issue of Food & Wine magazine:

Herb-and-Honey-Mustard-Crusted Leg of Lamb

Ingredients:
One boneless 7-8 lb leg of lamb (mine was about 5 lbs)
1/2 cup fresh rosemary
1 tsp. dried thyme
3 cloves of garlic
2 tablespoons Dijon mustard (I had to substitute spicy mustard)
1/3 cup extra-virgin olive oil
1/2 cup lavender honey (I used locally sourced clover honey)
Salt and pepper

Directions:
Preheat oven to 500°F.

In a food processor, pulse the herbs, garlic, and spices until minced.  Add the mustard, evoo, and honey and pulse to blend. Season with salt and pepper.

On a work surface, open up the leg of lamb like a book and season generously with salt and pepper.  Rub 1 tablespoon of the marinade onto the inside of the meat.

Roll up the lamb and tie with kitchen twine at 1-inch intervals.  Season the outside of the lamb with salt and rub with the remaining marinade.

Place into a roasting pan and place in preheated oven, turning the heat down to 375° F.

Cook until the center of the roast registers 130° F - about 1 hour and 15 minutes.  Remove from oven, cover loosely with foil, and let rest for 15 minutes.

Slice into 3/4 inch think slices and serve with the pan drippings.

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In truth, we dug into this lamb faster than I could snap a picture!  It smelled magical, and was so flavorful and juicy.  Don't fear the fat... that fat cap just melted and caramelized on the outside of the meat and formed a delicious crust.  I have experienced horrible lamb (which is the worst meal I have ever eaten, no joke!) good lamb, and now, thanks to this recipe, FABULOUS lamb :-)

Note: If you belong to Costco, they carry this boneless leg of lamb, and it cost about $13.00.  And get this, it was already pre-sliced to open like a book, so all I had to do was unroll it, rub it, roll it back up and tie it... and when the tying is the "hardest" part, you know just about anyone can master this great recipe.

Lamb... it's what should be for dinner :-)  Definitely give this one a try!

Librarian turned Foodie

Dinner @ Barbette... French cuisine in Uptown!

Our first dining experience at Barbette was very enjoyable!  Since Barbette was named the "Best French Restaurant" by popular vote in Mpls/St. Paul Magazine, we simply had go!  My husband had read about Barbette's 4-course Prix Fixe menu available for just $32/person on Monday nights, so we decided to give it a try!

The restaurant's ambiance is very casual, with a vintage hipster, artsy vibe, which is perfect for its location in the hipster, trendy, arty Uptown area of Minneapolis [1600 West Lake Street].

We really enjoyed 3 of the 4 courses in the Prix Fixe menu.  Overall, the courses we the perfect size and were beautifully presented on the plate.

Course #1:  Watermelon yogurt soup with crab and cucumber garnish

Course #2:  Fried Chicken Livers with mustard smear and rhubarb garnish

The fried chicken livers course seemed a little disconnected... it needed more of the mustard and rhubarb to pair with the amount of livers on the plate, which were a little bland.  The toasted bread seemed out of place, a little boring and unnecessary.  Not our favorite.

Course #3: Steak with a pickled corn, carrot, cauliflower, and lentil salad and A1 Sauce

This was my favorite savory course of the night... the steak was perfectly seasoned and cooked to a perfect medium-rare with a great crust on the outside.  The pickled salad offered a nice contrast to the rich beef, and the A1 Sauce was a surprisingly delicious condiment for the steak!

Course #4:  Rhubarb tartlets with a homemade pistachio ice cream, garnished with candied pistachios and a graham crumble.

*** Not the best photo - by this point, the restaurant switched over to "mood lighting" complete with candles at every table.

I enjoyed this dessert much more than I expected I would!  The rhubarb tarts added the perfect acidic tartness and crunch to the dish to cut through the rich creaminess and delicious sweetness of the pistachio ice cream (Note: this ice cream was made in house!  Loved it!).

At the end of the meal, my husband and I decided to order a second dessert to split.  All of Barbette's signature desserts sounded amazing, and we just couldn't pass up trying one of them.  Our server highly recommended the Bourbon Pecan Pie, served with a scoop of vanilla ice cream and butterscotch drizzle!  

Let me tell you, this was the best pecan pie I have ever tasted... it was outstanding!  I think next time we will forego the Prix Fixe and order entrees instead, because they all sounded delicious as well!  

Barbette is definitely a great place for couples as well as small groups.  Even on a Monday night, this place was busy, yet the kitchen had no problem turning out dish after dish without delay.   The presentation of each course (as you can see) was amazing, and the servers were very attentive.  

Price-wise, I would say this is on the high end of casual dining.  Portions were generous without being too large.  Most entrees were priced between $20 and $30, give or take a few dollars, but you definitely get what you pay for here.  Check out their regular menu items and prices on their website: http://www.barbette.com/ 

I highly recommend trying Barbette the next time you are in the mood for delicious French cuisine prepared in a creative way with locally sourced ingredients :-)

Bon Appetit,

Librarian turned Foodie

Tomato Ricotta Tart

While reading my August issue of Cooking Light magazine, I came across another delicious meatless!  I was so excited to find I had all the ingredients to make this dish, but, per usual, my recipe became a modified version of the original.  The recipe just didn't make sense to me as written, so I changed it a bit.  I love how this recipe highlights the tastes of Summer with basil and tomatoes, and uses extra-virgin olive oil in place of butter in the crust, making this a heart-healthy recipe!

Here is my version of the Cooking Light recipe... and a few tips on how to improve it even more for next time :-)

Tomato Ricotta Tart
Serves 6

Crust Ingredients:
1 1/4 cups whole wheat pastry flour
2 tablespoons walnuts
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil (I used Tuscan Herb infused EVOO)
3 tablespoons ice water
Cooking Spray
1 egg white, reserved for brushing over crust

Crust Directions:
Preheat oven to 450° F.   Spray a 9-inch glass pie plate with cooking spray, set aside.

Combine the flour, walnuts, salt, baking powder, and black pepper in a food processor and pulse until combined into a fine consistency.

In a small bowl, mix the olive oil and water together.

With the food processor running, drizzle in the olive oil and water until the dough becomes crumbly.

Transfer the dough to the pie plate and press evenly into the bottom and up the sides.  Brush the entire surface of the crust with the reserved egg white.

Bake the crust for 10 minutes at 450° F  until golden brown.  Set aside.

Filling Ingredients:

1 - 15 oz. container of Light Ricotta Cheese

2 large eggs

2 garlic cloves, minced

Zest of half of a lemon

1/2 teaspoon salt

1 tablespoon dried basil

3/4 cup shredded cheese (I used an Italian blend of cheeses)

2 large Roma tomatoes, seeded and sliced into 1/4 inch-thick slices and pressed between two paper towels

Filling Directions:

Whisk together the ricotta, eggs, garlic, lemon zest, and salt in a medium size bowl.

Add in the basil and 1/2 cup of the shredded cheese.

Spread the ricotta mixture evenly over the crust and top with the slices of tomato, overlapping them slightly.  Sprinkle the remaining 3/4 cup of shredded cheese over the top of the tomatoes.  Cover the edges of the crust with aluminum foil to prevent burning, and bake for 25 minutes, or until set.  

Let the tart cool for 10 minutes before serving.  

As you can see, I did not cover the edges of my crust with foil to prevent them from burning.  The recipe I followed/modified did not say to use the foil (although I should have known better!).  

Despite its appearance, this ricotta tart turned out to be quite delicious... it was a perfect light (and Vegetarian) Summertime meal.  I could definitely taste the flavor of the infused olive oil in the crust, so it's important to use the best stuff you have on hand for this recipe.  The light and flaky crust really complimented the lightness of the ricotta filling.  The filling had a lovely creamy texture with a hint of lemon, garlic, and basil, and a nice saltiness from the shredded cheese.  The tomato slices on top brought this dish together, adding a sweet acidity that offsets the cheesiness of the tart.  I could see this being even more beautiful and delicious with slices of heirloom tomatoes as well!  We paired this tart with oven-roasted Walla Walla Sweet Onions from the Farmer's Market and blanched, buttered green beans.  Yum!

Unlike the Cooking Light recipe, I used whole wheat flour and walnuts instead of all-purpose flour and pine nuts (which are super expensive!).  I also doubled the recipe for the ricotta cheese filling [otherwise there wouldn't have been a good filling to crust ratio!] and added the lemon zest.  Their recipe called for shredded Gruyere cheese, but since I didn't have any on hand, I decided to stick to the Italian theme and used the Italian blend of cheeses.

I highly recommend trying this recipe... it is a winner!

Librarian turned Foodie