Written by Caitlynn Woods (Features Writer)
As we all sit at home bored out of our minds, what better to do in these times than try something new! These are two fall recipes to try: First, a traditional pumpkin pie recipe (the only thing different about it is the fact that it came from the 1940’s), next is a cookie recipe recommended by the Sophomore and Senior counselor, Jen Kelly.
For the classic pumpkin pie, mix ½ cup light brown sugar, 1 envelope unflavored gelatin, 1 tsp. Cinnamon, 1 can pumpkin (1 lb) – not pie filling, ¼ tsp. nutmeg, 3 egg yolks, and ½ cups of milk over medium heat until the gelatin dissolves, that should take about eight minutes. Next, cool slightly and add 1 cup sour cream. Beat 3 egg whites, adding 1/2 cup white sugar. Mix that into the other mixture. Pour everything into a prebaked pie shell and refrigerate it for several hours.
Next, recommended by the sophomore and senior counselor, Jen Kelly, is Monster Cookies. They are a soft, peanut buttery cookie with m&m’s and chocolate chips inside.
For this recipe you will need ½ cup (1 stick) salted butter, softened to room temperature, ½ cup packed light brown sugar, ¼ cup granulated sugar, ¾ cup creamy peanut butter, 1 large egg, at room temperature, 1 tsp. pure vanilla extract, ½ teaspoon baking soda, 1 and ¼ cup all purpose flour, spooned and leveled, ½ cup quick oats, ¾ cup m&m’s, any size or variety, and ½ cup semi sweet chocolate chips.
Preheat the oven to 350 degrees. Use a hand-held mixer or stand mixer with paddle attachment to cream the butter and sugars together on medium speed for about 3 minutes, in a large bowl. Next, mix in the peanut butter, eggs, and vanilla, in that order, and scrape down the sides of the bowl. Slowly mix in the baking soda and flour, be careful not to overmix it. On low speed, beat in the quick oats, M&Ms, and chocolate chips just until fully incorporated. If the dough is too soft and cannot be mixed with a mixer, hand knead the dough and chill it for 30 minutes before rolling.
Roll balls of dough, about 2 tablespoons of dough per ball, onto the prepared baking sheet. Bake for 11 to 13 minutes – the cookies will still look a little soft, which is recommended. Slightly press down the baked cookies with the back of a spoon since the cookies only slightly spread in the oven. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.
For more great recipes like these, check out these websites! https://sallysbakingaddiction.com/soft-baked-monster-cookies/ Or https://www.halfbakedharvest.com/