Oatmeal Chocolate Chip

Tis’ the season for holiday parties.

And while my holiday schedule this year is surprisingly light, I have already had two horrible holiday hangovers.

Tonight is my family’s holiday party and I’m going to do my best to feel bright, chipper and headache free tomorrow.

On the menu this year are soups and stews. How my mom and I came to that conclusion, I am not quite sure. I’m sure some wine and the really pretty bowl we got for Thanksgiving had something to do with it.

We will be serving up butternut squash and potato leek soups as well as beef burgundy (get excited for the recipe cause it is delish), two different salads and some delicious toasty bread.

For dessert, day four’s oatmeal cookies and day fives (watch out, sneak peak) hazelnut mocha macarons.

Cross your fingers for me that my friends and family buzz doesn’t turn into a Friday morning bust.

You will need…

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups rolled (old-fashioned) oats

1/2 cup coarsely chopped pecans

8 tablespoons (1 stick) unsalted butter, at room temperature

1/2 cup lightly packed light brown sugar

1/2 cup granulated sugar

1 large egg

1/4 cup maple syrup

1/2 teaspoon vanilla extract

3/4 cup semisweet chocolate chips

Start by preheating your oven to 350 degrees F.

In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.

In a large bowl or stand mixer, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended.

Beat in the egg until smooth and barely fluffy.

With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated.

While mixing, make sure to avoid getting your spoon caught in the mixer. Spoon down. 

Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.

Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals.

With moistened fingers, flatten and round out the cookies a little.

Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.

Serve with a glass of milk and enjoy with family and friends.

Love and Beer Floats

Angela

Roasted Butternut Squash Salad and Happy Halloween!

Halloween and Valentine’s Day are my two favorite holidays. My love for Valentine’s Day is really simple. I love to love. But, my love for Halloween is slightly more complex.

The couple weeks of prep leading up to October 31's really signifies the change of the season. Everything starts smelling of pumpkin and cinnamon and it reminds us that the string of holidays are coming our way. I love that on Halloween, perfectly self respecting adults, who are never EVER silly dress up in absolutely ridiculous get ups. What other day can people dress up like a sexy pirate, their favorite pop star or a Chilean miner and be praised for it? I also love that kids have a yearlong obsession with this holiday. If you mention Halloween to a child in June, their face lights up with the prospect of a bag full of candy. But most of all, I love that at Halloween I get to play dress up. And boy oh boy to I take that and run with it.

Happy Halloween Everyone!!!

Here is a great Halloween salad to eat while handing out candy to the little ghosts and goblins.

Love and Beer Floats

Angela

Ingredients

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced

Good olive oil

1 tablespoon pure maple syrup

Kosher salt and freshly ground black pepper

3 tablespoons dried cranberries

3/4 cup apple cider or apple juice

2 tablespoons cider vinegar

2 tablespoons minced shallots

2 teaspoons Dijon mustard

4 ounces baby arugula, washed and spun dry

1/2 cup walnuts halves, toasted

3/4 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.