Easy Pumpkin Chocolate Chip Cookies

It's been a while since I've posted a recipe so in the spirit of all things fall, I figured I'd post one of the easiest and most satisfying autumn recipes I know: pumpkin chocolate chip cookies. I've eaten these for breakfast, lunch and dinner since I made them last Sunday. Maybe not the healthiest meal option, but they sure are delicious. 

What You'll Need:
1 cup sugar
1 cup shortening
1 cup pumpkin puree
1 egg
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 cup semi-sweet chocolate chips

Directions:
Preheat oven to 375. Cream sugar, shortening and pumpkin in a large bowl. Add egg and mix well. Add flour, baking soda, cinnamon and salt in small increments, beating until smooth each time. Stir in desired amount of chocolate chips. Drop cookies two inches apart on a greased cookie sheet. Bake for 12-14 minutes or until golden brown.

They're also insanely delicious topped with a dollop of cinnamon cream cheese frosting

xoxo,
L

Blueberry Tart

Summer is in full swing here in New England, and days spent with family by the pool are at the very top of my list of favorite things to do. I made this simple blueberry tart for the party and it pleased everyone, from age two to 62.

Photograph by me, recipe adapted from Real Simple

What You'll Need:
1 8-ounce frozen puff pastry, thawed
1 egg, beaten
1 tablespoon granulated sugar 
4 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon grated lemon zest
1/2 lemon, juiced
3 tablespoons powdered sugar
2 cups ripe blueberries

Directions:
Heat oven to 375. unfold puff pastry on a baking sheet lined with parchment paper. Roll pastry into a 10-by-12-inch rectangle. Using the tip of a knife, score a 1-inch border around the pastry, without cutting all the way through. Brush the border with the beaten egg and sprinkle with granulated sugar. Bake 18-22 minutes or until golden brown and puffed.

When pasty is done baking, rescore the border and push down the middle so it is flat. In a medium bowl, beat cream cheese until smooth. Add the heavy cream, lemon zest, lemon juice and 2 tablespoons of the powdered sugar. Spread mixture evenly within the borders of the pastry. 

Arrange blueberries on top and sprinkle with remaining powdered sugar.

*This was my first time working with puff pastry and while I found it pretty easy, The end result was not as neat as I would have liked. Better luck next time!

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xoxo,

L