Featured Recipes of the Week:

Classic No Bake Halloween Cookies

Ingredients

• 1/2 cup sea salted butter
• 1 3/4 cups granulated sugar
• 1/3 cup unsweetened cocoa powder (I use dark)
• 1/2 cup milk
• 2 tsps vanilla extract
• 2/3 cup  creamy peanut butter
• 3 cups quick oats (don't use old fashioned oats)

Instructions

• Line two large baking sheets (cookie sheets)  with parchment paper 
• In a  medium saucepan combine butter, sugar, cocoa, and milk. 
• Set over medium heat, and cook stirring frequently until it reaches a full boil. 
• Allow mixture to boil 60 seconds without stirring. 
• Remove from heat, immediately add in vanilla, peanut butter and quick oats. 
• Stir mixture until well combined then,  drop mixture onto lined baking sheets 
• Allow to rest at room temperature until set, about 20 - 30 minutes (to speed up setting refrigerate).
• Store cookies in an airtight container at room temperature.

NOTE:  Place cookies on baking sheet to allow to cool away from the stove.  They will set up better!

Add in Candy Corn and Eyes for a fun Halloween Treat!

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BRUNCH PUMPKIN DARK CHOCOLATE CHIP BREAD
 
Ingredients:

• 1-2/3 cups all-purpose flour
• 1-1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs, room temperature
• 1 cup canned pumpkin
• 1/2 cup canola oil
• 1/2 cup water
• 2 cups dark chocolate chips

Directions

• Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil, and water; stir into dry ingredients just until moistened.  Fold in Dark chocolate chips.
• Pour into a greased 9x5-in. loaf pan.
• Bake until a toothpick inserted in center comes out clean, 65-70 minutes.
• Cool in pan 10 minutes before removing to a wire rack.

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