I just got back from Chicago and I have to say….what a fun trip! Chicago has got to be one of the most beautiful cities I’ve ever been to. The weather was perfect for walking around downtown so my husband and I went on a six mile tour of the city. We walked along Lake Michigan, had lunch on Navy Pier and got to see the beautiful architecture that makes Chicago so unique!
One of the places I had the pleasure of visiting is Mario Batali’s “Eataly Chicago”. This place is amazing!! It is a beautiful, two story, food lovers paradise! (I took a ton of pictures that I’ll try to post soon) You can shop for anything and everything that pertains to cooking like kitchen utensils, aprons and bake-ware. They even had a large selection of fresh produce, olive oils, seafood, meats, cheeses, marina sauces and wine just to name a few. On top of all that, there are 4 restaurants to sit and take a little break while you’re there. It’s a must visit!
I went to Chicago to attend BlogherFood15 which is a conference that caters to food bloggers like me. I met so many wonderful people and learned so many new things. I can’t wait to put the new information into practice!
I’m trying to catch up with life this week so I thought I’d post something super easy yet super delish. This is my recipe for gluten free pumpkin cookies with some chocolate chips thrown in the mix.
I’ve got some really good ideas for the holidays so let’s just hope I can turn them into a delicious reality!
- 1 cup light brown sugar
- 1 cup sugar
- ½ cup canola oil or melted coconut oil
- ½ cup applesauce
- 1 15 oz. can pumpkin
- 2 eggs lightly beaten
- 1 tsp vanilla
- 3 cups gluten free all purpose flour blend
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 T pumpkin pie spice
- 2 tsp cinnamon
- 2 cups chocolate chips
- Preheat oven to 350° and line a baking sheet with parchment paper.
- In a medium bowl combine brown sugar, sugar, canola oil, applesauce, pumpkin, eggs and vanilla until fully incorporated.
- In a separate bowl whisk together the gluten free flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon.
- Pour ⅓ of the dry mixture at a time into the wet ingredients making sure to fully combine before adding more.
- Stir in the chocolate chips.
- Use a small cookie scoop to place mounds of the dough onto the parchment paper.
- Flatten out the mounds by smoothing the top with the back of a spoon. (The shape they are going into the oven is pretty much the shape they will be when they are done)
- Bake for 10-13 minutes.
- Remove from the oven, transfer cookies to a cooling rack and let cool.