Chef Lisa’s Kitchen
Who doesn’t love a trip to the pumpkin patch?! I sure do! Pumpkin season is my favorite time of year. I enjoy reminiscing about how we would take a family trip and were all allowed to pick our favorite pumpkin to bring home and carve and display on our porch.
Now as a chef, I can be creative with pumpkins and bake delicious, sweet and savory treats for my customers, friends and family. That’s what makes the selection of Wild Harvest free from and organic products to choose from the perfect fit for my baking needs. When my son was born, we started making his food from scratch at an early age using natural ingredients (the same ingredients that you too can buy right at your local SHOP ‘n SAVE). It is important to me to provide healthy treats that not only taste good but are equally as good for you.
Remember how I said I love pumpkin and making out of this world sweet treats? Well, how would you like to know how to make my yummy Pumpkin Snickerdooles? I would be happy to share with you my recipe so you can make them for your friends and family. So you see, it’s that easy to shop for and create healthy sweet treats with the help of Chef Lisa and SHOP ‘n SAVE!
By: Chef Lisa Hegedus
- 1 cup Wild Harvest Organic Salted Butter
- 1 cup Wild Harvest Organic Raw Cane Sugar
- 1/2 cup Wild Harvest Organic Light Brown Sugar
- 3/4 cup Wild Harvest Organic Can Pumpkin
- 1 Wild Harvest Organic Grade A Large Brown Egg
- 2 teaspoons Essential Everyday Vanilla Extract
- 3 ¾ cups Wild Harvest Organic All Purpose Flour
- 1 ½ teaspoons Essential Everyday Baking Powder
- 1 ½ teaspoons Wild Harvest Organic Saigon Cinnamon
- 1 teaspoon cream of tartar
- Pinch of salt
- 1/4 teaspoon Wild Harvest Organic Nutmeg
- 1/2 cup Wild Harvest Organic Raw Cane Sugar
- 1 teaspoon Wild Harvest Organic Saigon Cinnamon
Preheat oven to 350 degrees:
- Cream butter with sugars. Add eggs, pumpkin and vanilla.
- Whisk flour, baking powder, cinnamon, cream of tartar, salt and nutmeg together in separate bowl.
- Gradually stir flour mixture into pumpkin mixture until dough is formed. Refrigerate for 1 hour.
- Meanwhile, mix together the sugar and cinnamon for the topping in a small bowl. Roll dough into 1-inch balls. Roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. Slightly press with the palm of your hand.
- Bake 12-13 minutes. Cool, serve, enjoy! Makes 15.
Blog and recipe created by Chef Lisa Hegedus from the kitchen of Caffe Barista - www.cbcloud9.com.