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Ruth's Pumpkin Chocolate Cookies

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My MIL Ruth is a fantastic baker! She introduced me to these cookies soon after Jer and I got married, and I don't think I've missed a season of making them since. Actually, we usually make a  few  batches of these each Fall :o) Except I don't put nuts on top--my camera doesn't do food justice, so this picture's off the web... Ruth's Pumpkin Chocolate Chip Cookies 1/2 C butter 1 1/2 C brown sugar 2 eggs 1 C pumpkin puree (NOT pie filling) 1 tsp. vanilla 2 1/2 C flour (or more) 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 tsp. nutmeg 1 tsp. cinnamon 1/2 tsp. cloves 1 C chocolate chips (or more :o) Cream cheese frosting Preheat oven to 375. Blend sugar and butter. Add eggs and beat till batter is smooth. Add pumpkin, vanilla, and dry ingredients all at once; then mix till well blended. Stir in chocolate chips till well distributed. Bake for 10-12 minutes; let cool and frost. Best when warm more recipes @  http://karensrecipes.blogspot.com
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REFRESHING, NOURISHING HOMEMADE VITAMIN WATER

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REFRESHING, NOURISHING HOMEMADE VITAMIN WATER Are you’re tired of staring down that plain ole glass of water? Infused water to the rescue! Add loads of flavor and healthy nutrients by infusing your pitcher with fresh fruits and herbs. Unlike commercial vitamin water, fruit-infused homemade vitamin water contains no added sugar, no artificial sweeteners, and no added weirdness. Healthy and hydrating, this fruit-infused water is best prepared the day before. Ingredients 2 cups watermelon , sliced into 1" cubes 1 lime , sliced 1 lemon , sliced 1/2 red grapefruit , sliced and quartered 1 medium cucumber , sliced 12 mint leaves 2 quarts water ice sparkling water (optional) Instructions Combine the fruit, cucumber, mint leaves and water in a large pitcher. Place in the fridge and let infuse overnight. To serve, pour infused water into glasses filled halfway with ice. Spoon in a piece or two of fruit for show, and top with a splash of sparkling water (optional). The vitamin water will st...
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Banana Muffins with Hazelnuts and Nutella

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Soft and moist, butter-free  banana-hazelnut muffins stuffed with creamy Nutella   Do you have a bunch of ripe bananas sitting on your kitchen counter? And are you wondering if today is the day you will finally throw it away? Because let's face it: no one will eat those bananas. They are way past their kind-of-ok stage, and way into the too-mushy-to-be-any-good phase. Like you, I really hate throwing away food. So my bananas just sit on the counter for the longest. But it's really not my fault. No one  in my house likes bananas when they are still green, and definitely no one eats them if they are ripe. Thi means, each banana has a about a three day time-span in which it should be eaten. Not a day less, and surely not a day more! Today I decided NOT to throw away my ripe bananas and find a creative way to use them. So I baked these super yummy butter-free muffins, filled with hazelnuts and with a heart of nutella. Delicious! And I'm sure you know by now, hazelnut and Nute...
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