Blueberry Crisp

Does anyone else have moments where they just don’t know what to have for dinner and end up just having waffles and ice cream? I swear I’ve only met one other family that does this but sometimes it’s the best option we can come up with when everyone’s had a long and rough day and doesn’t want to cook.

That night was tonight but we didn’t want waffles (who wouldn’t want ice cream?) so I decided to make blueberry crisp instead. My old elementary school has a fundraiser each year in which they sell 10 pound boxes of blueberries for a pretty fair price. Every year my mom orders two boxes so this year I decided to use up some of them right away (I’m not a huge blueberry fan).

This is a pretty quick and easy recipe and it has the perfect amount of sweetness.

Here’s what you’ll need:

For the blueberries:

  • 6 cups of blueberries (We freeze our blueberries so they won’t go bad as quickly so the ones I used for my cobbler were still frozen but they don’t have to be)
  • 1 tablespoon of flour (you’ll need to use 2 tablespoons if they’re frozen)
  • 1 tablespoon brown sugar

Put your blueberries in a large bowl and coat them with the flour and brown sugar. Set aside.

For the cobbler:

  • 2 cups of oats
  • 1 cup of pecans (I used chopped)
  • 1 cup flour
  • 1 cup brown sugar
  • 1 tablespoon cinnamon sugar
  • 1 1/2 – 2 sticks of butter
  1. Preheat oven to 375°
  2. Pour blueberries into 8×8 greased pan
  3. Put oats and pecans in food processor until chopped finely
  4. Put the oat-pecan mixture in mixer and add in the flour, brown sugar, cinnamon sugar, and butter.
  5. Mix until it’s clumpy (the amount of “clumpiness” is up to you, some people prefer it to be very fine while others prefer is to be more chunky.
  6. Sprinkle mixture over the blueberries and you’re ready to bake!
  7. Bake for 40-45 minutes.

Enjoy

Pumpkin Spice Chocolate Chip Cookies

Like so many other people, this time of year makes our family crave all things pumpkin. So Lisa is always coming up with different recipes that somehow incorporate pumpkin.One of her creations this year is her pumpkin spice chocolate chip cookies and let me just say, they’re amazing!

To start, preheat your oven to 375° and spray two cooking sheets.

Here’s what you’ll need:

1 cup pumpkin (we cheated and used canned pumpkin)
3/4 cup granulated sugar
1 large egg
2 cups flour
2 1/2 tsp of pumpkin pie spice (this will give the cookies a slight pumpkin taste but if you prefer them to have a stronger pumpkin flavor we recommend adding 3 1/2 tsp)
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1/2 cup of oil
1 cup chocolate chips
1 tsp vanilla
OPTIONAL: 1/4 cup pecans or walnuts

Add the baking soda to the milk and stir until it is completely dissolved. Set aside.

Combine the flour, baking powder, pumpkin pie spice, and salt in a bowl and set aside.

Add pumpkin, sugar, oil, and egg to mixing bowl and mix on a low speed.

While mixing on low add in the baking soda mixture and add in the flour mixture a little at a time. Mix well.

Once everything is mixed and there are no clumps stir in the chocolate chips and vanilla (this is when you would also add the nuts). Pumpkin pie spice cookies

Spoon out tablespoon sized portions of the cookie dough onto a cookie sheet two inches apart.

Bake for 10-12 minutes or until bottom edges are brown.

Enjoy!

pumpkin pie spice cookies

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies Header

Our family LOVES cookies and we love to bake them so it’s natural that we have at least 10 different recipes for every type of cookie!

Out of all of the chocolate chip cookie recipes we have (seriously, there’s a ton!) this one here is a fan favorite. The cookies are fluffy and cake-like, not to mention thick!

Start off by preheating your oven to 350° and grease two cookie sheets.

Here’s what you’ll need:

2 1/4 cups of flour
1/2 tsp baking soda
1 3/4 sticks of unsalted butter at room temperature
3/4 cup granulated sugar
1/4 cup brown sugar (packed)
1 tsp salt
2 tsp vanilla
2 large eggs
6 ounces of milk chocolate chips
6 ounces of semi-sweet chocolate chips
OPTIONAL: 1/4 cup of pecans or walnuts

In a small bowl whisk together the flour and the baking soda and set aside.
In a mixing bowl combine the butter, brown sugar, and granulated sugar and beat on a medium speed until fluffy, then reduce the speed to low.
While on low add the salt, vanilla, and the eggs. Beat until mixed well.
Once everything is mixed well add the flour/baking soda mixture a little bit at a time to prevent clumping and mix until all the ingredients are combined.
Remove the bowl from the mixer and stir in the chocolate chips (and the pecans or walnuts if you add these) and you’re ready to bake! chocolate chip cookies

Drop the tablespoon sized balls of dough 2 inches apart on your cookie sheets. Once the oven is preheated bake for 10-12 minutes or until the edges of the cookies look golden brown.

 Chocolate chip cookies