Ladiesfashionsense- Oatmeal Raisin Walnut Chocolate Chip Cookies Recipe

We found this recipe on yummly.com and we could not wait to share with you.

Ingredients

• 112 cups all-purpose flour
• 1 tsp baking soda
• 112 tsps ground cinnamon
• 1 cup butter (margarine or crisco softened)
• 12 cup light brown sugar (firmly packed)
• 1 cup granulated sugar
• 1 egg
• 112 tsps vanilla extract
• 1 cup ground walnuts (grind in blender)
• 1 cup old fashioned oats
• 1 cup semi-sweet chocolate
• 1 cup raisins

Directions:

Directions:

1. In a small bowl mix flour, baking soda and cinnamon. 
2. In a large mixing bowl beat butter and sugars until light and fluffy. Beat in egg and vanilla. 
3. At a low speed, beat in flour mixture until blended. 
4. Stir in ground walnuts, oats, chocolate chips and raisins. 
5. Cover with plastic wrap and chill for 1 hour. 
6. Preheat oven to 350. 
7. Grease 2 baking sheets. 
8. Shape dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets. Flatten each cookie slightly (The bottom of a mug works). 
9. Bake cookies until lightly browned around the edges, 10 to 12 minutes. 
10. Transfer to flattened brown paper bags or wire racks to cool. 
11. http://www.ladiesfashionsense.com/Home.htmlThis dough also freezes well. Freeze dough balls on a cookie sheet and then put them in a ziploc bag in the freezer until ready to bake!

Ladiesfashionsense- Recipe Of The Day-Chocolate Coconut Cream Torte

Source: Vivalaraw.org

Bottom Layer Crust:

1 cup raw almonds or pecans, soaked 2 hours, rinsed 1 cup fresh or dried finely shredded unsweetened coconut

1/2 cup pitted dates
1/2 cup raw cacao powder
¼ tsp cinnamon
Dash of cayenne

In a food processor with the S blade, mix until a crumb texture is reached. Set aside.

Coconut Cream Filling
2 cups firm young coconut pulp
5 bananas
1/4 cup coconut oil
4-5 pitted medjool dates
½ tsp vanilla extract or caviar scraped from 1 bean
Blend ingredients until creamy. Set aside and refrigerate.

6-8 large firm strawberries, de-stemmed and sliced 1/8” thick

Top Chocolate Layer
1 cup young coconut pulp
3 Tbsp coconut oil
½ cup raw cacao powder
3 pitted medjool dates
3 black mission figs
½ tsp vanilla extract or caviar scraped from 1 bean
¼ tsp cinnamon
Dash of cayenne
Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.

Garnish
1 cup assorted berries - raspberry, blueberry, sliced strawberries
1 tsp honey
Mint leaves (optional)
Blend the honey with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.

Assembly:
1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish..
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top.

Ladiesfashionsense- Squash Soup in Pumpkin Bowls

Source: Foodnetwork

We found this savory squash soup recipe from the food network which is perfect for entertaining or for the cold weather seasons.

Total Time: 45 min

Prep:  10 min

Cook: 35 min

Yield: 4 servings

Ingredients

For the Bowls:

• 4 small baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumpling squash
• 2 teaspoons sugar
• Kosher salt

For the Soup:

• 3 tablespoons unsalted butter
• 1/2 small onion, chopped
• Kosher salt
• 2 sprigs thyme
• 1 medium butternut or kuri squash (about 2 pounds), peeled and cut into 1-inch pieces
• 1 teaspoon sugar
• 3 tablespoons
• heavy cream (optional)
• Freshly ground pepper

For the Toppings:

• Pepitas (hulled green pumpkin seeds)
• Sourdough and/or pumpernickel croutons
• Paprika, chili powder or Spanish pimenton
• Crisp prosciutto, serrano ham or bacon
• Fried onions
• Fried sage or parsley leaves

Directions

Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.

Meanwhile, make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.

Tell us, What's your favorite's soup?

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