By CINDY COOPWOOD • Photography by ANNA SATTERFIELD
Celebrate the change of seasons, the children going back to school, and your favorite fall events with great food!
CHOCOLATE CHIP COOKIES
This classic soft bakery-cookie recipe dupe is the best chocolate chip cookie we’ve ever made and worth every calorie. A next-level after-school snack or a standout at your weekend tailgate!
1 cup butter, room temperature
1¼ cups light brown sugar
½ cup granulated sugar
2 large eggs, room temperature
2 tsp. vanilla extract
1 tsp. baking soda
1 tsp. kosher salt
1 Tbs. cornstarch
3 cups all-purpose flour
2¼ cups milk chocolate chips, plus more to add to top of cookies after baking
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. (See parchment paper tip.)
In the bowl of a stand mixer, blend together the butter and sugars on medium speed for about 3 minutes.
Add in the eggs, vanilla, baking soda, salt, and cornstarch and mix for 1 minute, scraping the sides of the bowl as necessary.
Add flour in batches, mixing on low until just combined. Stir in the chocolate chips.
For large cookies, take out approximately ⅓-cup of cookie dough and roll into a ball. Break the cookie dough ball in half, turning the pieces so the broken edges are facing up and then press back together to create the bumpy top. (See photos) Place the cookie dough onto the prepared baking sheet 3-inches apart.
Bake for 10 to 11 minutes, until the edges and top are golden. Be sure not to overbake; these are meant to be soft.
While still warm, press extra chocolate chips on top of the baked cookies for a bakery-style appearance. You won’t regret it! Allow to cool on the cookie sheet for about 5 minutes and then transfer to a wire rack to cool completely.
Store in an airtight container. May be frozen in an airtight container for about a month. Take out and allow to thaw. These are excellent when warmed for just a few seconds in the microwave!
PEANUT BUTTER ENERGY BALLS
Energy balls were a staple at my Granny’s house in Kosciusko when I was growing up, and now I see variations of this recipe everywhere. Little did she know she was ahead of her time! – Editor Cindy Coopwood
1 cup oatmeal
1 cup powdered milk
½ to ¾ cup peanut butter
½ cup honey
Combine all ingredients, adding more peanut butter or other ingredients for desired consistency. Roll into bite-sized balls. Store in an airtight container in the refrigerator.
CRISPY PARMESAN CARROTS
1 pound carrots
2 TBS. olive oil
4 cloves garlic, minced
¼ cup Parmesan cheese, finely shredded
½ tsp. paprika
½ tsp. cumin
½ tsp. onion powder
½ tsp. oregano
¾ cup Parmesan cheese, freshly shredded
salt to taste
Preheat oven to 425 degrees. Spray baking sheet with non-stick spray. Parchment paper is not recommended.
Cut carrots into approximately 3-inch long pieces and then slice in half lengthwise making a flat side on each piece.
In a large bowl, add the olive oil, garlic, ¼-cup shredded Parmesan cheese, such as Kraft, spices and salt to taste. Mix well. Add carrot pieces and toss, coating completely.
Grate ¾-cup of Parmesan cheese, and place in a shallow bowl. Dip the flat-cut side of each carrot into the cheese pressing into carrot if needed. Transfer each piece, spaced out, onto the baking sheet, cheese side down. Roast for 20 to 25 minutes or until tender, depending on the size of your carrot pieces. Serve with Easy Herbed Dip.
EASY HERBED DIP
This dip is so simple that it really doesn’t require measurements. Just add all herbs and seasonings to taste—plus it’s easily tailored to different dishes and cuisines by simply changing the herbs as desired.
1 cup Greek yogurt
½ cup feta cheese
salt to taste
coarse black pepper, to taste
garlic, finely minced
olive oil, to drizzle
Simply blend the Greek yogurt and feta cheese with a fork (or a handheld mixer if you want a smoother consistency). Stir in a generous amount of the chopped herbs of your choice—we used oregano and dill. Then add the freshly ground black pepper, minced garlic, a squeeze of lemon juice, and salt to taste. After mixing the first seven ingredients together, finish it with a generous pour of olive oil, and an additional sprinkle of herbs and pepper on top.
See the September/October 2023 issue for more fall recipes, including:
Baked Oatmeal Bars
Sausage Egg Frittatas
One-Pan Shrimp and Boursin Cheese Orzo