Perfectly soft & chewy pumpkin chocolate chip cookies without being cakey.


  • 1/2 cup (1 stick or 115 grams) unsalted butter
  • 1/4 cup (50 grams) packed light or dark brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 6 Tablespoons (86 grams) pumpkin puree (not pumpkin pie filling)
  • 1 and 1/2 cups (190 grams) all-purpose flour (measured correctly)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg1
  • 1/4 teaspoon ground cloves1
  • 1/4 teaspoon allspice1
  • 1/2 cup (90 grams) semi-sweet chocolate chips


  1. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
  2. In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.  Fold in 1/2 cup semi-sweet chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.
  3. Take the dough out of the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
  4. Roll the dough into balls, about 1.5 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out.  Remove from the oven and press a few more chocolate chips onto the tops, if desired.  If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.
  5. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.  The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying.  I find that their chewiness and pumpkin flavor is more prominent on day 2.
  6. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days.Allow to come to room temperature and continue with step 3. Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Additional Notes:

  1. Use 1 and 1/2 teaspoons of pumpkin pie spice instead of nutmeg, cloves, and allspice, if desired. Don't leave out the cinnamon. I like to add a lot of spices to increase the cookies' spice/pumpkin flavor. Go by your spice preference.

Cheddar Turkey Casserole Recipe

4 cups uncooked spiral pasta
1 garlic clove, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon prepared mustard
1/4 teaspoon dried thyme (I will leave this out next time)
1/4 teaspoon pepper
2 cups 2% milk
1-1/2 cups (6 oz) shredded cheddar cheese
2 cups cubed cooked turkey
2 cups frozen mixed vegetables, thawed

Preheat oven to 350 degrees.  Cook pasta according to package directions.

Meanwhile, in a large saucepan, saute garlic in butter until tender (do not burn).  Stir in flour, salt, mustard, thyme and pepper.  Gradually stir in milk.  Bring to a boil; cook and stir 2 minutes or until thickened.  Remove from head; stir in cheese until melted.  Drain pasta; place in large bowl.  Toss turkey, vegetables and cheese sauce.

Transfer to a greased 13x9 in backing dish.  Sprinkle with more cheese if desired (its already really cheesy).  Bake uncovered for 35-40 minutes or until heated through.

Yield 6 to 8 servings

Nutritional Facts:
1-1/3 cups equals 513 calories, 23 g fat (12 g unsaturated fat) 87 mg cholesterol, 703 mg sodium, 46 carbohydrate, 5 g fiber, 31 g protein.

Things to Note:
This is from the Taste of Home site.  We had it for dinner the other night to use up some of our leftover turkey.  It was a big hit.  The only thing I would change would be to eliminate the thyme or maybe reduce it....but I left it in as a suggested item.

Roasted Root Vegetables

Here's another one that I've made that I'm already craving again!!!  Roasted root veggies.  Be adventerous with your choices at the grocery store, I found I loved many of these that I had never even tried before!!  A great recipe for fall.  Oh how I will miss this one in the summer!

2 pounds of root vegetables
(Experiment with turnips, rutabagas, beets, sweet potatoes, parsnips and carrots!!!)
1 onion peeled and cut into 1/3" wedges
3 Tbs olive oil
Sea Salt (or kosher salt) and Pepper to taste

Heat oven to 375.  While oven is warming chop all your root veggies in bite sized pieces.  Toss the veggies with the olive oil and salt & pepper to taste. 

Place chopped veggies on a roasting pan (I covered mine with parchment), don't over crowd them.  Roast for 45-50 minutes, stirring 3 or 4 times throughout.  They are done when they are lightly brown and soft.

Makes 4 servings (you will fight with yourself to keep this at 4 servings)  :)

You can cut the sweet potato a litte bigger than some of the other root veggies, I found it cooks faster than some of the others it was almost too soft by the time the others were tender.

Credit:  This also came from the PCOS Diva!  I had to find a place to put a couple or her recipes so I wouldn't lose them.  She is all about clean eating!  If you want more information on how to find her or do the Jumpstart program she offers, let me know.  I'm happy to give you more information!

Garlic Kale

SO simple and SO good!  You will love this!  This is my first time to cook Kale myself...and this one goes down in the books as a KEEPER!

2 Tbs organic butter
1 Tbs olive oil
4 garlic cloves (I like the pre-minced)
One bunch of kale, chopped (remove fiberous stems)
2 tsp tamari soy sauce (or low-sodium soy sauce)
1 tsp fresh lemon juice
Melt butter/olive oil in pan and add garlic.  Saute garlic in oil for 10 min at a low heat (or until garlic has flavored the oil), just don't let the garlic burn or get too brown...this will make a bitter flavor.  Turn the head up to medium and place the kale into the pan.  Toss as it wilts (about 5-7 min).  You can cover for period of time too to speed up the process a bit.  While waiting, combine your lemon juice and soy sauce.  When ready, pour over the top of the wilted kale and toss.  Serve warm.
Makes 4 servings (but you will eat at least 1/2 of this YOURSELF, guarenteed)
Note:  The original recipe comes from the PCOS Diva Jumpstart program.  She uses peeled smashed garlic.  Then she removes it from the pan after it has been sauted for a while.  I LOVE I use the minced garlic and just leave it in the final dish instead of removing it.  YUM!!

Banana-Nut Paleo Pancakes

2 Bananas
2 Heaping tablespoons chunky almond butter
4 Eggs
Dark chocolate chips, optional

Mash bananas in a large mixing bowl.

Combine the bananas with the almond butter and blend eggs in the bowl.  (Use any nut butter or use peanut butter if you prefer, just know that peanuts are legumes and technically not Paleo.)

Mix well and scoop a quarter of a cup of the mixture on to a hot pan over medium heat.  Wait for bubbles to appear then flip and cook for another 1-2 minutes.

Top each pancake with a sprinkle of dark chocolate chips (the darker the better), if you prefer, and serve.

You'll notice that these won't need any maple syrup or added toppings but feel free to top with fresh fruit if you are looking for a little extra sweetness.

Enjoy  :)

Notes:  Here is a link to the site where I got this recipe.  There is a lot of good Paleo education on that link as well.  :)

I served mine with a little sprinkle of cinnamon.  DELICIOUS!!  Would also be great with some walnuts in or on them.  Can't wait to make this one again!

Crunchy Peking Burgers

For Burgers:
1 pound ground beef
1/2 cup canned water chestnuts, drained
2 scallions
1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon Splenda
2 cloves garlic, crushed
1/2 teaspoon grated ginger

For Sauce:
1 1/2 tablespoons low-sugar Apricot Preserves
1 teaspoon soy sauce
1/4 teaspoon grated ginger

Preheat an electric tabletop grill (I did these on the stove in a skillet, and covered with a lid while cooking to help them along, and prevent spattering).

Chop the water chestnuts a bit and slice the scallions.  Put them in a mixing bowl with the other burger ingredients and use clean hands to mix them well.  Form into 4 burgers and put them on the grill.  Cook 5 minutes (or until done).

While the burgers are cooking, mix together the sauce ingredients.

When the burgers are done, top each with a teaspoon of sauce and serve.

Yields: 4 burgers

Nutrition Information (from cookbook):
Each has 7 grams of carbohydrates, 1 gram of fiber, for a total of 6 grams of usable carbs and 20 grams of protein.

Nutrition Information I calculate with LoseIt's recipe feature:
Calories: 357
Total Fat: 20.7 g
Sat. Fat: 8.3 g
Sodium: 763 mg
Carb: 7.3 g
Fiber: 0.5g
Sugar: 2.3 g
Protein 30.4 g

Note:  These were delicious.  I had to put it on my site for easy reference the next time.  That little bit of sauce on the top of the burger really brings all the flavors together.  I ate these without a bun with some fresh green beans...YUUUUMMMY!!

Source: 1001 Low-Carb Recipes by Dana Carpender (page 364)

Cajun Stuffed Chicken

Preparation time: 15 minutes
Cooking time: 40 minutes

Serves 4

  • 1 lb boneless, skinless chicken breasts
  • 4 oz pepper jack cheese, shredded (you can use up to 6 oz)
  • 1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning -
  • 1 tbsp or more of Parmesan Cheese, grated 
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Lots of toothpicks 


Preheat oven to 350 degrees.

Flatten the chicken to 1/4-inch thickness.  Season the chicken with salt and pepper.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.
Put a piece of foil on your counter for each of the chicken breasts you will be filling.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly. 
Brush each chicken breast with the olive oil.  Sprinkle the Cajun seasoning mixture evenly over all. Make sure you get underneath, too. 

Then set it on a piece of foil (seam side down).  Bring the edges of the foil up around the chicken breast (like a little boat...leave the top open).  You can use toothpicks...but then you run the risk of forgetting how many you used to hold it together.  Toothpicks...hmmm...not quite as delicious as this meal (and it is DELICIOUS, I promise)
Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken boats in a casserole pan.  Bake for 35 to 40 minutes, or until chicken is cooked through.

I found this recipe on Pinterest.  However, it came from Celeste's Cooking Creations

I changed the ingredients slightly (used Parmesan instead of bread make it lower carb),

I changed the instructions a little too.  I've never been skilled with toothpicks, SO...I make each one their own foil 'boat' and cooked them in there...seam side down.  I didn't seal them up.  I let them bake with the top open.  Seemed to work really well.  If you are more skilled with toothpicks...more power to ya.  Me...not so much.

I really enjoyed this in my lunches this week.  It is really good rewarmed and served in a low-carb tortilla.  MMMMMM!!!   ENJOY!