A holiday wouldn’t be complete with out some amazing holiday recipes. Over the years I’ve tried many different types of holiday dishes, desserts, sides… you name it, I’ve tried it. I’m a foodie! When I think back over the course of thirty years, my mom’s pumpkin chocolate chip cookies come to mind (I mentioned them in Day 6).
I am a sucker for pumpkin, I absolutely drive my husband crazy over pumpkin. I’m the biggest, most basic, half-Okinawan girl you’ll find. I’ve had pumpkin coffee, pumpkin pie, pumpkin cheesecake, pumpkin cereal, yes a lot of pumpkin. But my most favorite holiday dish is pumpkin chocolate chip cookies. Every time I eat one it takes me back to my childhood.
Pumpkin Chocolate Chip Cookies:
It’s not the exact recipe my mom made but this one has been my favorite. Sally’s Baking Addiction makes the most delicious, chewy, and soft pumpkin chocolate chip cookies! I hope you like it as much as I did!
Recipe adapted from Sally’s Baking Addiction.
- 1/2 cup (115g) butter
- 1/4 cup (50g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
- 6 tablespoons (86g) pumpkin puree
- 1 and 1/2 cup (190g) all purpose flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking soda
- 1 and 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp clove
- 1/4 tsp all spice
- 1/2 cup (90g) semi-sweet, or dark, chocolate chips
- Add butter, brown sugar, and granulated sugar in a medium bowl and whisk. Add vanilla extract and pumpkin, whisk and set aside for later.
- Add flour, salt, baking soda, baking powder, spices, into a large bowl. Pour wet ingredients gradually into the large bowl and mix together with a spoon or spatula.
- Slowly fold chocolate chips into the dough, and chill in the refrigerator for 30 minutes.
- Preheat the oven to 370, and grease the baking sheets.
- Carefully roll the dough into balls, about an inch, and place onto grease sheet.
- Bake cookies for 10 minutes.
- Allow cookies to cool prior to placing on wire rack.
Brown Sugar Glazed Sweet Potatoes
Next, I came across a sweet potato recipe a few years ago because I was in charge of bringing a couple sides over to our dear friends Chad and Jean. I’ve never made sweet potato casserole before so I skimmed the internet. Low and behold, I found this brown sugar glazed sweet potato casserole. It is to die for. I make it every year! It is even Pop Pop approved!
Recipe adapted from Epicurious.
- 4 pounds red-skin sweet potatoes, peeled, cut into 1 inch
- 2/3 cups packed brown sugar
- 5 tablespoons butter
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- Pinch of ginger
- 2 cups mini marshmallows
- Preheat the oven to 375.
- In a medium sauce pan, add butter, cinnamon, brown sugar, and nutmeg.
- Allow to boil, stir until brown sugar has dissolved.
- Pour over the sweet potatoes and mix well.
- Cover the dish with tin foil and bake for 50 minutes.
- Take off tin, mash the potatoes, and bake another 20 minutes.
- Take out potatoes and preheat oven to 500.
- Top potatoes with marshmallows and bake for 3 more minutes.
I hope you enjoy their recipes as much as I do! These recipes will be used every year in my house!