Silky smooth and surprisingly light, with a texture and flavor that’s like a cross between chocolate mousse and pumpkin pie, these chocolate pumpkin pots de creme would make the perfect alternative Thanksgiving dessert.

Chocolate and pumpkin make for a lovely combination in these pots of pure delight, with a hint of pumpkin spice and a silky smooth texture that’ll have you licking the pot clean and clamoring for more.

This Thanksgiving is going to look a little bit different from years past… most of us are (should be!) only cooking for a few people, in which case a full scale pumpkin pie really isn’t necessary (although I do love leftover pumpkin pie for breakfast especially… but still, a whole pie for 2 or 3 people is… a lot).

Which is why this recipe is so perfect, perfectly scaled for a small gathering. It’s almost like mini, crustless pumpkin pies. Except lighter and silkier. And with chocolate. (Honestly, it’s pretty much the perfect dessert).

In terms of texture, the photos really don’t show just how lovely it really is. It’s silky smooth and surprisingly light, almost like a cross between pumpkin pie and chocolate mousse. The flavors of pumpkin and chocolate are perfectly balanced, neither one overpowering the other, with subtle notes of vanilla and spices that support without overwhelming.

If you’re not a fan of pumpkin pie because of its dense, somewhat pasty texture, know that these pots de creme are notably different, surprisingly light, velvety smooth and not pasty in the least.

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Do I say it all the time?

But for real, for REAL this time: THESE COOKIES ARE SO GOOD.

Browned butter and brown sugar caramely goodness, crispy edges, barely thick and soft centers, melty little puddles of chocolate chips and sprinkles of just enough salt to cut the sweetness and make you feel like you could probably eat 5 of them.

My first favorite thing about these browned butter chocolate chip cookies is that they combine the best of both the thin-cookie and thick-cookie worlds with that satisfying little crunch around the edge AND underbaked centers that are thick enough to really sink your teeth into. Best. Of. Both. Worlds.

My second favorite thing about these cookies is that they also just shine, and I mean really shine, with rich, deep, caramely flavor thanks to a whole lot of browned butter.

At this point in our internet’s recipe-rich history, I try to not add things just for the sake of adding them. Which is why, for a long time, I’ve just let our best soft chocolate chip cookies be our best, our only, our shining star of a chocolate chip cookie recipe.

You know I love those cookies. And I know you love those cookies.

So we have to both know it’s a big day when I’m willing to present a cookie recipe that is, I think, as good or even better for certain moments than our original favorite chocolate chip cookies.

Let’s Do a Cookie Breakdown

We have a lot of cookies on Pinch of Yum, but two of them (these brand new browned butter ones, and the original best soft chocolate chip cookies) are easily tied for being the best.

I feel it is my civic duty to give you a full breakdown cookie breakdown on each of these recipes and what makes each of them awesome in their own ways.

• Browned butter chocolate chip cookies (these ones you’re looking at now): These cookies are a work of art. They have complex, rich flavor. They have more of that crispy-meets-soft-and-yummy texture. They are grown-up and almost-fancy. There is more effort required. And the reward is that there is more nuance to both the flavor and the texture. Making them is not overly complicated but it’s also not mindless. These are the cookies for when you need to impress, even if the only person you’re impressing is yourself on a Wednesday night. I feel this is a good time to let you know that this particular cookie dough tastes amazing. AMAZING. Next level. It’s where the browned butter flavor comes through the most. I’m not recommending eating raw cookie dough, I’m just saying, alright?

• Best soft chocolate chip cookies (the original POY fave): These cookies are unfussy and uncomplicated. No fancy steps, no unusual ingredients, no chill time – just a small batch of chocolate chip cookies underbaked to soft, thick perfection. If I need a quick batch of cookies for friends coming over in an hour, these are the ones I’m making. They have less nuanced flavor than the browned butter cookies, and they’d be less likely to win a high-level baking contest, but depending on the moment, maybe that doesn’t matter. I made these recently and gave a few to our nanny and she texted me later that night to say they were the best cookies she’s ever had. Sometimes basic is best.

If I had to pick between the two… I wouldn’t!

I like them both at full 100% liking capacity, for different reasons. I like to have a cookie for each mood, know what I mean?

But since today is the day we’re sharing these browned butter beauties out into the world, today will be the day I say… make these ones.

The originals will still be there for you when you need them. Today is a day to go brown some butter and then experience the rush of sinking your teeth into that crispity edge with the underbaked, slightly thick, gooey, rich center. Treat. Your. Self.

Buttery, caramely, salty, and chocolatey all in one.

You’re in for a real moment here.

Watch How to Make This Recipe

I was first inspired to make this type of fancier chocolate chip cookie by the browned butter cookie recipe in Sarah Kieffer’s book 100 Cookies, which, by the way, is a super fun cookbook for people who love to bake! This was the tutorial I used for learning how to properly brown butter from America’s Test Kitchen, and I also read up quite extensively through the comments section of this Bon Appetit recipe for tips from people who love making cookies with brown butter!

Favorite Browned Butter Chocolate Chip Cookies

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• Author: Lindsay
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 25-30 cookies

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Description

Favorite Browned Butter Chocolate Chip Cookies! Browned butter and brown sugar caramely goodness, crispy edges, barely thick and soft centers, and melty little puddles of chocolate chips.

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Ingredients

• 2 sticks unsalted butter (1 cup)
• 1 cup white sugar
• 1 cup brown sugar
• 1 tablespoon vanilla
• 2 eggs
• 2 1/2 cups + 2 tablespoons flour (see notes! if you like a thicker cookie, use 2 3/4 cup flour)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups chocolate chips or chocolate chunks

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Instructions

Video

1. Brown the butter: Cut the butter into small pieces for even melting. Melt the butter in a wide stainless steel skillet over medium heat. Swirl the pan a few times as the butter melts. It will get bubbly and then foamy – use a heat-proof spatula to scrape the butter across the bottom of the pan to prevent burning. You’ll see the butter start to turn golden brown very quickly, and you’ll be able to smell it (yum). When it is a nice golden brown color, remove from heat and transfer to a cool bowl or glass measuring cup, being careful not to burn it. The whole process should take about 5 minutes. Let the butter cool for another 5-10 minutes while you measure and prep everything else.
   
2. Add the butter, sugars, and vanilla to the bowl of an electric mixture. Beat on medium high speed for 2-3 minutes.
   
3. Add the eggs and beat for 1-2 minutes until shiny and smooth. 
   
4. Add the flour, baking soda, baking powder, and salt. Mix until just combined into a dense, shiny dough. Let the dough cool for 15-20 minutes (if you add the chocolate chips now, they will melt).
   
5. Mix in the chocolate chips or chunks (sometimes it helps to do this by hand). Let the dough rest for another 20-30 minutes. This helps hydrate the flour and carry the browned butter flavor farther in the cookies.
   
6. Preheat the oven to 350 degrees. Roll or scoop your cookie dough into 3-tablespoon balls onto a baking sheet. Bake for 9 minutes, until the edges look cooked but the middles are still slightly soft and puffy. 
   
7. Remove from the oven and let the cookies rest for 15-20 minutes. I KNOW I KNOW I KNOW this is very hard. But as they rest, the middles are going to sink down and kind of densify the middle, so you get that crispy exterior with the barely-thick, underbaked center.
   

Notes

Measuring the flour: It’s really important to get the right amount of flour here, which is why I’m going to recommend that you take the time to spoon your flour into your measuring cups and level them with a knife. That is not something I typically recommend because I don’t have the patience for it – but here, it really does matter! An over-floured cookie will be too thick and won’t get the crispy edge. Watch the video to see the consistency of the dough that we’re going for – I find that it’s easier to go by the feel than by exact measurements since there are so many variables that can affect how much flour you’ll need.

Browned butter timing: If you brown the butter for longer than 5 minutes, it’ll start to lose moisture which will affect your butter  / flour ratios. I like to transfer my butter to a glass measuring cup after I brown it to make sure I still have very close to 1 cup of butter. If you have less, it’s fine, they’ll still turn out, you just want to scale back on the flour by 1-2 tablespoons if you lost a little of that moisture.

Browned butter flecks: The browned butter will have flecks of brown in it – those are the browned milk solids and they hold all the yummy flavor, so be sure to really scrape your pan down so you get to use all of them!

Splitting and storing the dough: This makes a very large batch of cookies! If you don’t need all of the cookies at once, here’s what I recommend: split the dough into thirds. One third of it should fit onto one large cookie sheet, so you can bake that immediately. Then store the other two thirds in their own containers and either refrigerate (up to 5 days) or freeze (up to three months) and you’ve got two more fresh batches sometime in the future! You can also freeze the rolled balls or the baked cookies, both with great results.

High altitude testing (a note from a tester): Due to altitude, I typically add extra flour to get the correct thickness, so for this recipe, I anticipated needing to add about 3-4T extra flour. My browned butter measured about 2 tablespoons shy of 1 cup in liquid form, and I ended up needing to add almost 1/2 cup extra flour and refrigerated as instructed.

• Category: Dessert
• Method: Bake
• Cuisine: American

Keywords: chocolate chip cookies, browned butter cookies, browned butter chocolate chip cookies, easy cookie recipe

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We tested these cookies many times to figure out what worked and didn’t work to get them turning out just right! (Oh, the sacrifice! Ha!) Leave us a comment and let us know if there’s a question we can answer!

The post Favorite Browned Butter Chocolate Chip Cookies appeared first on Pinch of Yum.

Maple Roasted Pumpkin Salad is a perfect salad to make for the fall holidays!

I’ve made this Maple Roasted Pumpkin Salad so many times over the last 13 years! It’s a favorite recipe originally created by Martha Stewart’s team. And it’s such a nice salad to make in the fall when you can easily find sugar pie pumpkins! The pumpkin is roasted with maple syrup, and it becomes caramelized and so delicious. This salad has few ingredients, but it all comes together so well to offer an amazing addition to your meal.

How to make Maple Roasted Pumpkin Salad:

The first thing you need to do is roast the pumpkin. The pumpkin called for in the recipe isn’t a big Halloween pumpkin that you use for carving. It’s a little sugar pumpkin, also known as a pie pumpkin. You’ll peel the pumpkin, scoop and discard the seeds and then chop the pumpkin into small pieces. The pumpkin is tossed with olive oil, garlic cloves, red pepper flakes, salt and pepper. It’s roasted for about 30 minutes, then you’ll drizzle on some maple syrup and let it roast some more to caramelize the pumpkin.

The dressing is a mix of roasted garlic, lime juice, Dijon mustard, maple syrup, olive oil, salt and pepper. It’s tossed with arugula in your salad bowl. 

Then the roasted pumpkin and feta cheese are added in. Roasted pepitas (hulled pumpkin seeds) are added in too. If you buy pepitas that are not already toasted, you will want to toast them yourself. I include instructions in the recipe below for how to toast the pepitas.

Substitution suggestions:

You can use whatever greens appeal to you. The arugula is really good, but you might like to use baby greens or chopped red or green lettuce. If you can’t find or don’t want to use pepitas, use toasted pecans instead. Roasted pumpkin is really delicious, but you can always substitute butternut squash for the pumpkin.

If you’re thinking this Maple Roasted Pumpkin Salad might be a good addition to your Thanksgiving table, you’re so right. You can make everything ahead… caramelized pumpkin, toasted seeds and dressing- just refrigerate it all and then toss it together right before Thanksgiving dinner.

Here are a few more fall salad recipes you might like to try:

• Autumn Salad with Maple Cider Vinaigrette
• Roasted Butternut Squash and Wild Rice Salad
• Kale Salad with Butternut Squash
• Apple- Walnut Salad with Cranberry Vinaigrette
• Roasted Sweet Potato Salad
• Mixed Green Salad with Apple Cider Vinaigrette
• Apple and Brussels Sprouts Slaw
• Pear, Walnut and Blue Cheese Salad with Cranberry Vinaigrette

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Maple Roasted Pumpkin Salad

Perfect fall salad recipe!

Course Salad

Cuisine American

Keyword arugula, maple, roasted pumpkin, salad

Prep Time 30 minutes

Cook Time 40 minutes

Servings 4 servings

Calories 494kcal

Author RecipeGirl.com (shared from Martha Stewart)

Ingredients

SALAD:

• 1/4 cup pepitas (hulled pumpkin seeds)
• One 3½ to 4 pound sugar pumpkin (pie pumpkin), peeled/seeded and cut into 1½-inch chunks
• 2 tablespoons olive oil
• 6 cloves garlic, unpeeled
• ¼ to ½ teaspoon red pepper flakes
• kosher salt and freshly ground black pepper
• 2 tablespoons maple syrup
• 1½ pounds arugula, washed and dried
• 6 ounces feta cheese, crumbled or cut into chunks

DRESSING:

• roasted garlic cloves (from roasting with the pumpkin)
• 3 tablespoons freshly squeezed lime juice
• 1 tablespoon Dijon mustard
• 1 teaspoon maple syrup
• kosher salt and freshly ground black pepper
• 3 tablespoons olive oil

Instructions

ROAST THE PEPITAS:

• If you have raw pepitas, you'll roast them. If your pepitas are already roasted, skip this step. Preheat the oven to 450°F. Spread the pepitas on a large rimmed baking sheet; toast in the oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.

ROAST THE PUMPKIN AND GARLIC:

• On a large, rimmed baking sheet, toss the pumpkin with the olive oil, garlic, red pepper, salt and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
• Remove the garlic cloves from the sheet pan; set aside. Drizzle the pumpkin with the maple syrup; toss to coat. Return to the oven and continue roasting, tossing occasionally, until the pumpkin is glazed, 5 to 10 minutes more; let cool.

PREPARE THE DRESSING and ASSEMBLE THE SALAD:

• Meanwhile, cut off the root ends of the roasted garlic cloves; squeeze out the garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add the lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add the olive oil in a steady stream.
• Add the arugula to the bowl and toss to combine. Sprinkle in roasted pumpkin, toasted pepitas and feta cheese. Serve!

Notes

• *Bags of washed arugula can be found at Trader Joes.
• *If you are preparing this recipe as gluten-free, just be sure to use varieties of maple syrup and Dijon mustard that are known to be free of gluten.

Nutrition

Serving: 1serving | Calories: 494kcal | Carbohydrates: 48g | Protein: 17g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 572mg | Potassium: 2282mg | Fiber: 5g | Sugar: 25g | Vitamin A: 42867IU | Vitamin C: 71mg | Calcium: 596mg | Iron: 7mg

The post Maple Roasted Pumpkin Salad appeared first on Recipe Girl®.

Crispy Parmesan Air Fryer Brussels Sprouts are super easy, packed with flavor and have tasty golden crunch. This is going to be one of the best ways to get your kids to say “More Please!” when it comes to their veggies. These are just that good!

Brussel Sprouts are so fun to eat, especially when you have an incredible recipe to use them in.  Try them in these Awesome Bacon Wrapped Brussel Sprouts, Apple Bacon Brussel Sprout Salad and Roasted Maple Brussel Sprouts.

Brussel Sprouts Air Fryer

These are not your grandma’s brussel sprouts! Trust me! Cooking them in the air fryer creates a tender inside and the coating gives it a bursting with flavor crunchy golden crust. These are so good! It will change the way you see brussel sprouts forever.

It’s so easy and quick. Using an Air Fryer cuts the cooking time in half and makes it so much healthier because you can use less oil. Now you can get all the nutrition without choking them down. These are a perfect side dish for any meal, from spaghetti to fish to steak. Make these part of your side dish rotation.

What is an Air Fryer?

Air Fryers are a countertop appliance similar to a convection oven in that it circulates hot air to cook food. This process produces a crispy product without the added oil or extra calories of deep fat frying. It cooks at a high speed so it cooks faster than a convection or regular oven as well. It’s compact and won’t heat your whole kitchen either. It won’t sacrifice flavor even though it slashes fat and calories. It’s a total win.

Parmesan Brussels Sprout Recipe

• Brussel Sprouts: Cut the brussel sprouts in half
• Olive Oil: This is just to help the coating adhere to the sprouts
• Salt and Pepper: Just to taste
• Parmesan Cheese: Use grated parmesan for best results
• Panko Bread Crumbs: Panko is light and crisps nicely
• Italian Seasoning: The perfect flavor to go with the cheese

Making Brussels Sprouts in the Air Fryer

1. Combine: In a bowl combine the sprouts, oil and salt and pepper, toss gently to coat
2. Mix: In a separate bowl mix together the parmesan cheese, panko, and italian seasoning. Sprinkle half of the mixture on the brussel sprouts and toss.
3. Cook: Place the sprouts in the an even layer in the basket of your air fryer. Cook at 390 for 5 minutes. Open the fryer and toss the brussel sprouts with the rest of the topping. cook for an additional 5 min. till golden brown and tender.

Benefits of Brussels Sprouts

Brussels sprouts are part of the vegetable family that includes broccoli and cabbage, a cruciferous veggie. I personally love that they look like mini cabbage heads, they’re kinda cute. They are a super power house food with their high contents of vitamin C, and K and other minerals. They are best known for the high antioxidant compounds. Antioxidants reduce the oxidative stress in your cells and helps lower your risk of chronic disease.  So grab a bag of brussel sprouts and eat up to your health!The flavors brought on from roasting can be described as savory, slightly nutty, and even a tad sweet – especially the smaller sized sprouts.

Tips and Variations for the Best Air Fried Vegetables

• Seasoning: You can change up the seasoning for whatever your craving. Try cajun, mexican, spicy, or indian inspired spices to change up the flavor. It’s so versatile and easy to do.
• Don’t Crowd: The best tip for any food coming out perfectly from your air fryer is to make sure they have space around them, don’t over crowd, if you need to work in batches.
• Double: This is super easy to double for a crowd, again just work in batches.
• Toss: After cooking you can toss with more cheese if you desire
• Bread Crumbs: Panko or breadcrumbs work well in this recipe. You can ramp up the flavor with seasoned bread crumbs too.
• Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the air fryer for 1-2 min, just till heated through, to restore their crispiness. It won’t be exactly the same but it should help.

More Ways to Eat Your Veggies

Veggies are just good for you and these recipes make them easy to eat!

• Parmesan Roasted Vegetables
• Roasted Autumn Vegetable Stuffing
• Zesty Tortellini Bacon Vegetable Salad
• Grilled Vegetable Kabobs
• Healthy and Easy Detox Soup

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Crispy Parmesan Air Fryer Brussels Sprouts

Crispy Parmesan Air Fryer Brussels Sprouts are super easy, packed with flavor and have tasty golden crunch. This is going to be one of the best ways to get your kids to say "More Please!" when it comes to their veggies. These are just that good!

Course Side Dish

Cuisine American

Keyword air fryer, air fryer brussels sprout recipe, air fryer brussels sprouts, brussels sprouts

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 People

Calories 127kcal

Author Alyssa Rivers

Ingredients

• 1/2 pound Brussel sprouts cut in half
• 1 Tablespoon olive oil
• salt and pepper
• 1/2 cup parmesan cheese grated
• 2 Tablespoons panko bread crumbs
• 1 Tablespoon Italian seasoning

Instructions

• In a medium sized bowl add the Brussels sprouts, olive oil and sprinkle with salt and pepper.
• In a small bowl add the parmesan cheese, panko, and Italian seasoning. Sprinkle half of the mixture on the brussel sprouts and toss.
• Add the brussel sprouts in an even layer in the basket of your air fryer. Cook the brussels sprouts at 390 degrees for 5 minutes. Open the air fryer and toss the brussels sprouts with the rest of the topping. Cook for an additional 5 minutes or until golden brown and tender.

Nutrition

Calories: 127kcal | Carbohydrates: 10g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 251mg | Potassium: 258mg | Fiber: 3g | Sugar: 2g | Vitamin A: 546IU | Vitamin C: 48mg | Calcium: 201mg | Iron: 2mg

If you’re a fan of chai lattes and turmeric, you’re going to love this recipe. This ultra creamy golden milk is inspired by traditional Indian turmeric milk (haldi doodh), but it is by no means authentic.

In its most basic form, haldi doodh is made with turmeric (haldi) stirred into milk (doodh) or tea. Typically, households will add more warming spices to the mix, including ginger, cinnamon and cardamom.

Indian mothers prepare turmeric milk for colds, coughs and sore throats, and aches and pains. It’s warming, soothing and supports the immune system, which is exactly what we all need right now.

This recipe uses cashews instead of milk, which makes it lusciously thick, yet dairy free and vegan. Serve it warm in a mug, or cold over ice!

Continue to the recipe...

The post Creamy Golden Milk (Hot or Iced) appeared first on Cookie and Kate.