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Chocolate Strawberry Shortcake

Posted by in Baking, Step-by-Step Recipes

Tasty kitchen Blog: Chocolate Strawberry Shortcakes. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Jackie Dodd of Domestic Fits.

Please join us in welcoming Gaby Dalkin of What’s Gaby Cooking to the Tasty Kitchen Blog! You probably remember her from all the often-featured mouthwatering recipes in her TK recipe box, including just about every variation of guacamole. (We want to try them all.) She’s here today to share a beautiful Chocolate Strawberry Shortcake from TK member Jackie Dodd. Welcome to the TK Blog, Gaby!

 
 
Strawberry Shortcake is one of my all-time favorite desserts. Perfectly moist shortbread or biscuits, freshly whipped cream and juicy flavorful strawberries … I mean, what’s not to love? So when I saw this recipe on Tasty Kitchen for Chocolate Strawberry Shortcake, well, I knew that I had to make it! And let me tell you, I’m so glad I did, because it was amazing. The only mistake was serving this at a dinner party where my guests had the nerve to finish everything off without leaving any for me for breakfast the next day!

This recipe was submitted by TK member Jackie Dodd from Domestic Fits, and I think we all need to give her a big round of applause because it’s a total winner!

 
 
 
Tasty kitchen Blog: Chocolate Strawberry Shortcakes. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Jackie Dodd of Domestic Fits.

You’ll need some basic pantry ingredients along with some fresh strawberries.

 
 
 
Tasty kitchen Blog: Chocolate Strawberry Shortcakes. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Jackie Dodd of Domestic Fits.

Bring out the food processor and combine the flour and cocoa powder.

 
 
 
Tasty kitchen Blog: Chocolate Strawberry Shortcakes. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Jackie Dodd of Domestic Fits.

Add in some salt.

 
 
 
Tasty kitchen Blog: Chocolate Strawberry Shortcakes. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Jackie Dodd of Domestic Fits.

Next comes the baking soda.

 
 
 
Tasty kitchen Blog: Chocolate Strawberry Shortcakes. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Jackie Dodd of Domestic Fits.

And then the baking powder.

 
 
 
Tasty kitchen Blog: Chocolate Strawberry Shortcakes. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Jackie Dodd of Domestic Fits.

And finally the sugar. Turn on the food processor and give these ingredients a whirl for a few seconds until everything is combined.

 
 
 
Tasty kitchen Blog: Chocolate Strawberry Shortcakes. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Jackie Dodd of Domestic Fits.

Add in cubes of cold butter.

 
 
 
Tasty kitchen Blog: Chocolate Strawberry Shortcakes. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Jackie Dodd of Domestic Fits.

Once the butter is added, turn on the food processor once again and process until the butter is incorporated and you have a mixture that resembles coarse sand.

 
 
 
Tasty kitchen Blog: Chocolate Strawberry Shortcakes. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Jackie Dodd of Domestic Fits.

Next add in your liquid ingredients: coffee, carbonated water and milk.

 
 
 
Tasty kitchen Blog: Chocolate Strawberry Shortcakes. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Jackie Dodd of Domestic Fits.

Give the food processor one last whirl until the dough comes together in a ball.

 
 
 
Tasty kitchen Blog: Chocolate Strawberry Shortcakes. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Jackie Dodd of Domestic Fits.

Preheat the oven to 350ºF. Remove the dough from the food processor and make small circular biscuits. You’ll want to use about 1/4 to 1/3 cup of dough per biscuit. Place the biscuits onto a baking sheet, either lined with parchment paper or sprayed with baking spray. Transfer the entire baking sheet to the refrigerator and chill for 30 minutes. Once chilled, remove the baking sheet from the refrigerator and transfer to your preheated oven. Bake the biscuits for about 18-20 minutes. Remove and let cool.

 
 
 
Tasty kitchen Blog: Chocolate Strawberry Shortcakes. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Jackie Dodd of Domestic Fits.

Next, combine the heavy cream, powdered sugar and vanilla extract in a mixer. Turn the mixer on high and whip until the mixture resembles whipped cream.

Note: This might have been the most delicious part of the entire dish. The Chantilly Cream is made with powdered sugar instead of regular sugar and it makes a world of difference.

 
 
 
Tasty kitchen Blog: Chocolate Strawberry Shortcakes. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Jackie Dodd of Domestic Fits.

Remove the Chantilly Cream from the mixer and set aside. (If you’re feeling extra decadent, you might want to whip up an extra batch of the Chantilly Cream, because it’s pretty good when smothered over cookies, or brownies or pretty much anything sweet!)

 
 
 
Tasty kitchen Blog: Chocolate Strawberry Shortcakes. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Jackie Dodd of Domestic Fits.

In another bowl, combine the sliced strawberries, remaining powdered sugar and lemon juice. Gently mix together and set aside.

 
 
 
Tasty kitchen Blog: Chocolate Strawberry Shortcakes. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Jackie Dodd of Domestic Fits.

To assemble the Chocolate Strawberry Shortcakes, take 2 cooled chocolate biscuits and place a generous dollop on Chantilly Cream on the inside of one biscuit. Top with a handful of strawberries and then place the remaining chocolate biscuit on top.

 
 
 
Tasty kitchen Blog: Chocolate Strawberry Shortcakes. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Jackie Dodd of Domestic Fits.

Then it’s time to devour. Don’t be afraid to get a little messy. Chances are, it’s going to happen. Just embrace the goodness of these Chocolate Strawberry Shortcakes and enjoy!

A big thank you to Jackie Dodd for such a wonderful recipe. Be sure to check out her blog Domestic Fits for more awesome ideas.

Recipe note: I used 1 teaspoon of pure vanilla extract to intensify the flavor of the Chantilly Cream.

 
 

Printable Recipe

Chocolate Strawberry Shortcake

See the full recipe post on Jackie Dodd’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

Strawberry shortcake is classic, and chocolate is a welcome twist on an old favorite.

Ingredients

  • FOR THE SHORTCAKES:
  • 1-½ cup Flour
  • ½ cups Cocoa Powder
  • ½ teaspoons Sea Salt
  • ½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ cups Sugar
  • 8 Tablespoons Butter, Cut Into Small Cubes
  • ¼ cups Whole Milk
  • ¼ cups Carbonated Water
  • ¼ cups Cold Brewed Coffee (can Use Coffee Made With Instant Coffee Powder)
  • FOR THE STRAWBERRIES:
  • 2-½ cups Chopped Strawberries
  • ½ cups Powdered Sugar
  • 1 teaspoon Lemon Juice
  • FOR THE CHANTILLY CREAM:
  • 1 cup Whipping Cream
  • ½ cups Powdered Sugar
  • ½ teaspoons Real Vanilla Extract

Preparation Instructions

In a food processor combine the flour, cocoa powder, salt, baking powder, baking soda and sugar and pulse until combined. Add the butter and process until it is all incorporated and it resembles coarse meal. Add the milk, water and coffee and process until combined.

These are more like drop biscuits than roll ‘em out and cut ‘em variety. Take about 1/4 a cup of the dough and form a disk, about one inch high, with your hand and place it on a baking sheet covered with parchment paper.

Put your shortcakes in the fridge and allow to chill for 20 minutes while you preheat your oven to 350F. Bake for about 18-20 minutes. Allow to cool.

In a bowl, combine your strawberries, powdered sugar and lemon juice. Mix until combined and allow to sit for 10 minutes.

Chantilly Cream sounds super fancy, but in reality it’s just whipped cream that you make with powdered sugar instead of granulated sugar. It has a slightly different taste and texture that goes well with this recipe. In the bowl of a stand mixer, combine the cream, powdered sugar (between 1/4 cup and 1/2 cup depending on how sweet you like it) and vanilla extract. Beat on high for 3-5 minutes or until stiff peaks form.

Once your shortcakes have cooled, top with berries and cream and serve immediately.

 
 
_______________________________________

Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

 

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Potatoes Romanoff

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

 
Twice Baked Potatoes have always been a favorite of mine, so when I saw this recipe for Potatoes Romanoff (something I had never tried before) I knew I had to make it immediately! It takes the twice baked potato to a whole new level by shredding the baked potato and folding in lots of sharp white cheddar cheese, flavorful shallots and sour cream. Once it’s tossed together, it’s topped with a little more cheese (because really, everything is better when topped in cheese) and then baked again until the cheese is golden and the potatoes are warm.

This recipe was submitted Tasty Kitchen member Duane Puitman from Cottage in the Oaks, and thank goodness for that because I’m officially obsessed. It’s going to be making many appearances in my kitchen in the coming months, that’s for sure!

Okay, here’s what to do…

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Start with 3 large russet potatoes.

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Wrap each of them up in tin foil.

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Stick them into a 425ºF preheated oven on the metal rack. They are going to bake for about 1 hour. Once the potatoes come out of the oven, remove the tin foil and let them cool. Once cooled, place them in a container and cover with plastic wrap and refrigerate overnight.

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Next, using a box grater or your food processor grater attachment, grate all of the potatoes.

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Chop up a few shallots.

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Combine the grated potato and chopped shallots in a large bowl.

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Pile on most of the white cheddar cheese. Try not to eat half of it like me because it just means you have to grate more when you’re ready for it!

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Add the salt and pepper.

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Followed by a big dollop of sour cream. Yum!

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Mix everything together with your hands if you feel like getting a little messy, or with a spoon. Whichever you prefer!

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Transfer the mixture to a baking dish and plop it on in. No need to pack down the potatoes, leave them scattered about so it give it that rustic look.

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Scatter on the remaining cheddar cheese (by this step, I most certainly had to grate more cheese since I kept snacking on it) and bake it in a 350ºF oven for about 30-40 minutes until the cheese is just golden and the potatoes are hot!

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Once it’s out of the oven, it’s time to dig in!

Feel free to top your serving with some chopped scallions or chives. It gives it an extra dimension and it’s just the right thing to do. This would be an excellent side dish for some steaks. Just saying.

A big thank you to Duane for such a delicious and wonderful recipe! Be sure to check out Cottage in the Oaks for more awesome ideas.

 
 

Printable Recipe

Potatoes Romanoff

See the full recipe post on Cottage In the Oaks | Daune Pitman’s site!
4.43 Mitt(s) 16 Rating(s)16 votes, average: 4.43 out of 516 votes, average: 4.43 out of 516 votes, average: 4.43 out of 516 votes, average: 4.43 out of 516 votes, average: 4.43 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

A great side, wonderful with steak as an alternative to baked potatoes.

Ingredients

  • 3 whole Large Russet Potatoes, Unpeeled
  • ¾ cups Minced Shallots
  • 2-½ cups Grated White Cheddar Cheese, Divided
  • 2 teaspoons Kosher Salt
  • ¼ teaspoons Freshly Ground Pepper
  • 1-½ cup Sour Cream

Preparation Instructions

Preheat oven to 425 F.

Wrap potatoes in aluminum foil. Bake potatoes on a pan in the oven until done, about an hour. Remove foil and let potatoes cool to room temperature. Put potatoes on a plate, cover with plastic wrap, and refrigerate overnight.

Grate the chilled potatoes, including skins. You can use a large box grater or a food processor. (I like the food processor!) Transfer grated potatoes to a bowl and sprinkle in the shallots, 1 3/4 cup cheese, salt, and pepper.

Use your hands to gently toss together. (I guess you could stir it too but you would miss all the fun. Go ahead, plunge those hands down in there!) Then fold in sour cream.

Transfer mixture to a 1 1/2 quart gratin dish, making sure that you don’t compress (or squash, or moosh, or squish) it! Sprinkle the remaining cheese on top.

Bake at 350 F until the top is golden brown, about 30 minutes. Serves 6.

Recipe slightly adapted from williams-sonoma.com via Strip House.

 
 
_______________________________________

Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

 

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BLT Pizza

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: BLT Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Ramona of Curry and Comfort.

 
BLT Pizza might just be my most recent favorite dinner. It’s super easy to prepare and only requires a handful of ingredients but leaves everyone at the dinner table satisfied and happy. I haven’t always been a big bacon fan (I know, something was obviously wrong with me) but recently I’ve decided it’s totally necessary in life. The idea of eating all these classic sandwich toppings on a pizza is just kinda awesome. It’s a winner with both kids and adults and your friends and family will be begging for more!

This recipe was submitted by Curry and Comfort (Ramona), and give her a big round of applause for this one because I secretly wish I had thought of it myself!

Okay, here’s what to do.

 
 
 
Tasty Kitchen Blog: BLT Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Ramona of Curry and Comfort.

You’ll need a handful or two of bright red cherry tomatoes.

 
 
 
Tasty Kitchen Blog: BLT Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Ramona of Curry and Comfort.

Slice them all in half and then set them aside.

 
 
 
Tasty Kitchen Blog: BLT Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Ramona of Curry and Comfort.

You’ll also need a head of romaine lettuce.

 
 
 
Tasty Kitchen Blog: BLT Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Ramona of Curry and Comfort.

Slice it up and throw it in a bowl until you’re ready to assemble the pizza.

 
 
 
Tasty Kitchen Blog: BLT Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Ramona of Curry and Comfort.

Place a few bacon strips on a drying rack over a baking sheet.

 
 
 
Tasty Kitchen Blog: BLT Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Ramona of Curry and Comfort.

Place the bacon in the oven and let it crisp up for about 5-7 minutes.

 
 
 
Tasty Kitchen Blog: BLT Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Ramona of Curry and Comfort.

You’re going to need some cream cheese and some chopped chives. You could easily use store bought chive cream cheese, but I for some reason couldn’t find any, so I made my own.

 
 
 
Tasty Kitchen Blog: BLT Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Ramona of Curry and Comfort.

Let the cream cheese soften on your counter for a bit, and then mix in the chives. (You might want to make a little extra of this too—it’s delicious on a bagel in the morning!)

 
 
 
Tasty Kitchen Blog: BLT Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Ramona of Curry and Comfort.

You’ll need a large baking sheet.

 
 
 
Tasty Kitchen Blog: BLT Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Ramona of Curry and Comfort.

Sprinkle the baking dish with some corn meal. This is going to prevent your pizza dough from sticking.

 
 
 
Tasty Kitchen Blog: BLT Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Ramona of Curry and Comfort.

Take your pizza dough and spread it out on your baking sheet. It can be whatever shape you’d like. Mine was a little abstract, but I think it gives it some character. Throw the baking sheet into your preheated oven and baking the dough until it turns into a beautiful crust.

 
 
 
Tasty Kitchen Blog: BLT Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Ramona of Curry and Comfort.

Place your pizza crust onto a cutting board and let it slightly cool.

 
 
 
Tasty Kitchen Blog: BLT Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Ramona of Curry and Comfort.

Schmear on the chive cream cheese mixture.

 
 
 
Tasty Kitchen Blog: BLT Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Ramona of Curry and Comfort.

Pile the lettuce on top.

 
 
 
Tasty Kitchen Blog: BLT Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Ramona of Curry and Comfort.

Sprinkle the bacon over the lettuce.

 
 
 
Tasty Kitchen Blog: BLT Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Ramona of Curry and Comfort.

And then finish with the cherry tomatoes on top. You could give it a sprinkle of salt and pepper now, but the bacon usually has enough salt that you probably won’t need to.

 
 
 
Tasty Kitchen Blog: BLT Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Ramona of Curry and Comfort.

And then it’s time to dig in!

A big thank you to Ramona for such a delicious and amazing recipe. Be sure to check out her blog Curry and Comfort for more drool-worthy ideas.

 
 

Printable Recipe

BLT Pizza – Bacon Lettuce and Tomato Pizza

See the full recipe post on Curry and Comfort’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

Taking the classic BLT sandwich and making a fun and fresh pizza.

Ingredients

  • 8 strips Bacon
  • 1 whole Pizza Crust
  • 4 ounces, weight Chive And Onion Cream Cheese
  • 1 bunch Romaine Lettuce
  • ½ pints Grape Tomatoes
  • 1 dash Salt And Pepper

Preparation Instructions

Bake your bacon in the oven (see note below) until crispy. While your bacon is baking, you can also crisp up your pizza base. I used this great Afghan bread that makes perfect pizza crust. But any of your favorite pizza bases (pita, naan or tube pizza dough) that are pre-baked and heated are perfectly fine. Once the pizza base is heated (but not too hot), apply the chive and onion cream cheese all over the base.

Next layer the shredded romaine lettuce, sliced grape tomatoes, salt and pepper and bacon.

Note: The easiest way to make bacon is to bake it in the oven. You will get perfectly crispy bacon and you don’t have to do anything but let it bake. Preheat your oven to 400ºF. You will need a baking tray and some cooling racks placed on top of it or you can use your broiler pan that is slotted with a drip pan. Lay your bacon across the cooling racks. Place them in the oven for 15 minutes or until the bacon is fully cooked and ready to crumble. The bacon will be crispy, perfectly straight and all the oil will have dripped to the lower tray. I love this method.

 
 
_______________________________________

Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

 

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White Chocolate Pumpkin Spice Cookies

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: White Chocolate Pumpkin Spice Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Cassie of Bake Your Day.

 
Pumpkin Spice Cookies studded with White Chocolate Chips! I mean really, what gets better than that? Now that fall is officially here, it’s all about the baking. And baking with pumpkin and white chocolate is pretty much a dream come true. These cookies are just waiting for you to make them! They are chewy and moist and kind of remind me of pumpkin bread but in cookie form. Needless to say, these were gobbled up shortly after coming out of the oven—and I’ve already been requested to make more!

This recipe was submitted by Tasty Kitchen member Cassie (BakeYourDay). Okay, here’s how to do it …

 
 
 
Tasty Kitchen Blog: White Chocolate Pumpkin Spice Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Cassie of Bake Your Day.

First we are going to mix all of our dry ingredients together. We’ll start with the flour.

 
 
 
Tasty Kitchen Blog: White Chocolate Pumpkin Spice Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Cassie of Bake Your Day.

Next add the baking powder and baking soda.

 
 
 
Tasty Kitchen Blog: White Chocolate Pumpkin Spice Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Cassie of Bake Your Day.

Followed by the cinnamon and pumpkin pie spice!

 
 
 
Tasty Kitchen Blog: White Chocolate Pumpkin Spice Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Cassie of Bake Your Day.

Throw in a little bit of salt. (Adding a touch of salt to cookies really makes them pop and enhances all the flavors!)

 
 
 
Tasty Kitchen Blog: White Chocolate Pumpkin Spice Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Cassie of Bake Your Day.

Take a fork and mix together all the dry ingredients and then go ahead and set it aside.

 
 
 
Tasty Kitchen Blog: White Chocolate Pumpkin Spice Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Cassie of Bake Your Day.

In a mixer, cream together the butter and the sugars for a few minutes.

 
 
 
Tasty Kitchen Blog: White Chocolate Pumpkin Spice Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Cassie of Bake Your Day.

Go ahead and add in the pumpkin.

 
 
 
Tasty Kitchen Blog: White Chocolate Pumpkin Spice Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Cassie of Bake Your Day.

Then add the egg and some vanilla. You can use vanilla extract or the seeds from a vanilla bean. I happened to be out of vanilla extract (gasp! I know, such a tragedy!) so I just substituted in some vanilla beans and went my merry way.

 
 
 
Tasty Kitchen Blog: White Chocolate Pumpkin Spice Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Cassie of Bake Your Day.

Turn the mixer on slowly and let the ingredients come together.

 
 
 
Tasty Kitchen Blog: White Chocolate Pumpkin Spice Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Cassie of Bake Your Day.

Add the dry ingredients in batches, making sure to scrape down the sides of the bowl as you go.

 
 
 
Tasty Kitchen Blog: White Chocolate Pumpkin Spice Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Cassie of Bake Your Day.

Mix until your cookie dough looks beautiful, just like this.

 
 
 
Tasty Kitchen Blog: White Chocolate Pumpkin Spice Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Cassie of Bake Your Day.

Toss in the white chocolate chips and fold them into the batter.

 
 
 
Tasty Kitchen Blog: White Chocolate Pumpkin Spice Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Cassie of Bake Your Day.

Now’s the perfect time to lick the extra dough off the beater.

 
 
 
Tasty Kitchen Blog: White Chocolate Pumpkin Spice Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Cassie of Bake Your Day.

Place the cookie dough in the refrigerator for at least 20 minutes. (I let it hang out in there for about an hour or two.) This is just going to let the cookie dough flavors meld together and it makes scooping the dough onto your baking sheet a bit easier!

 
 
 
Tasty Kitchen Blog: White Chocolate Pumpkin Spice Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Cassie of Bake Your Day.

Once the dough is chilled, using a cookie scoop place 12 small balls of dough onto a parchment-lined baking sheet and pop them in a 350ºF oven for about 13 minutes. Repeat this until you’ve used up all the cookie dough!

 
 
 
Tasty Kitchen Blog: White Chocolate Pumpkin Spice Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Cassie of Bake Your Day.

And then it’s time to eat about 39 of these White Chocolate Pumpkin Spice Cookies because they are awesome!

A big thank you to Cassie for such a wonderful cookie recipe! This is the perfect thing to bake now that it’s fall. Head over to Cassie’s blog, Bake Your Day for more of her baking creations!

 
 

Printable Recipe

White Chocolate Pumpkin Spice Cookies

See the full recipe post on BakeYourDay’s site!
4.56 Mitt(s) 25 Rating(s)25 votes, average: 4.56 out of 525 votes, average: 4.56 out of 525 votes, average: 4.56 out of 525 votes, average: 4.56 out of 525 votes, average: 4.56 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 36

36

Description

Soft and chewy—fall in a cookie!

Ingredients

  • 2-¼ cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 2 teaspoons Pumpkin Pie Spice
  • ½ teaspoons Salt
  • ½ cups Butter, Softened
  • 1 cup Granulated Sugar
  • ½ cups Brown Sugar
  • 1 cup Pumpkin Puree
  • 1 whole Egg
  • 1 teaspoon Vanilla Extract
  • 1-½ cup White Chocolate Chips

Preparation Instructions

Preheat oven to 350ºF. Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl; set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars. Add the pumpkin, egg, and vanilla and combine thoroughly. Slowly add the dry ingredients. Stir in the chocolate chips. Drop spoonfuls of dough on a cookie sheet lined with parchment paper.

Bake for 10-12 minutes in the preheated oven. Cool for a couple minutes on the cookie sheet. The recipe makes 36 small cookies or 18 large cookies.

 
 
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Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

 

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