Are you use to the average, ordinary food on the table? Why don’t try something, different? We at Cheap but Chic have your Thanksgiving treats covered.
You have cookies, you have brownies. How do you choose? Don’t. These Pumpkin Brookies are a mixture of a cookie and a brownie.
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. nutmeg
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar
2/3 c. pumpkin puree
1 tsp. vanilla extract
1 c. chocolate chips
1 box brownie mix
Preheat oven to 350 degrees F. Grease a 12-cup muffin tin with cooking spray.
Prepare brownie batter according to box instructions. Set aside.
Whisk together flour, salt, baking soda, baking powder cinnamon and nutmeg in a medium bowl until evenly combined. In a separate large bowl, combine butter and sugars. Beat until light and fluffy. Add egg, pumpkin and vanilla and mix until evenly combined. Gradually, add the dry ingredients and mix until just combined. Fold in chocolate chips.
Divide brownie batter between the muffin cups. Each cup should be filled halfway to two-thirds of the way up. Scoop rounded tablespoons of cookie dough and roll them into balls. Place the cookie dough balls into the centers of a each brownie batter-filled cup. Bake for 15-20 minutes, until a toothpick inserted into the brownie cup comes out with a few moist crumbs. (Use any extra cookie dough to bake pumpkin chocolate chip cookies!)
Let cool in muffin tin for about 10 minutes, then transfer brookies to a cooling rack. Serve warm or at room temperature.
Crisp apples coated in sugar and cinnamon. Yum.
3/4 c. milk
1 c. flour
1 tsp. baking powder
1/3 c. Plus 2 Tbsp. Sugar
3 1/2 tsp. ground cinnamon
1/4 tsp. salt
2 c. Vegetable oil, for frying
3 large Granny Smith apples, cored and peeled
caramel sauce, warmed
Make the batter: Combine milk, egg, flour, baking powder, 2 tablespoons sugar, 1/2 teaspoon cinnamon, and salt in a large mixing bowl, stirring until all of the large clumps are broken up. Set aside.
In a small bowl, combine remaining sugar with 3 teaspoons of cinnamon for dusting the finished apple fries. Set aside.
Pour about 1″ vegetable oil into a skillet over medium-high heat. Slice apples into small wedges, about 1/2″ thick.
Using tongs, dip each apple slice into the batter, then gently lower into the oil. Once the edges of the apple slices are lightly golden, use the tongs to gently flip and cook the other side, about 1 minute more.
Remove apple fries from oil, one at a time, and place on a plate lined with paper towels to drain excess grease. Sprinkle both sides with the cinnamon-sugar blend and serve.