leftover love

Leftovers are one of my many favorite things about Thanksgiving, but not everyone feels the same way.  If your family likes a different meal every night, you can re-use your Thanksgiving fixings and create a delicious, easy and new dinner!  That is definitely something to be grateful about.

Leftover potatoes (russet or sweet) can become Potato pancakes

2 cups mashed potatoes

1 egg, beaten

1/3 cup flour

Salt and pepper

In a bowl, thoroughly combine the potatoes, eggs and flour.  Season with salt and pepper.  In a large heavy skillet, heat olive oil over moderately high heat, until it is hot but not smoking.  Drop Tablespoons of the potato mixture, being sure to flatten them with a fork.  Cook for approximately 1-2 minutes on each side, or until they are golden brown.  Transfer the pancakes as they are cooked to paper towels to drain and if desired keep them warm on a rack set on a baking sheet in a preheated 250 degree oven.

Leftover turkey can become Barbecued Turkey Sandwiches

Combine and heat 3 cups shredded turkey with ¾ cup prepared barbecue sauce.  Serve on a brioche or onion roll.

Leftover cranberries can become Apple Cranberry Crisp

Leftover cranberries (up to 1 ½ cups)

6 cups peeled apples, thinly sliced

¾ cup brown sugar

2 teaspoons cinnamon

½ cup flour

2/3 cup oats

½ cup butter, room temperature

Preheat oven to 350 degrees.  Combine cranberries & apples and place in a buttered 8x8 pan.  In a medium bowl, combine brown sugar, cinnamon, flour, oats and butter together; blend with fingers until crumbly.  Evenly top apple/cranberries with oat mixture.  Bake for 35 minutes.

mashed potato pancake recipe adapted from epicurious
apple cranberry crisp recipe adapted from Cooking FUNdamentals
photo courtesy of Pottery Barn Kids

spaghetti casserole

Remember casseroles of the past… based from a can of soup and processed ingredients? This dish is fresh, updated comfort food with a family-friendly, healthy twist!  It’s loaded with veggies, protein and good carbs!   Tomatoes, onion, bell pepper, garlic & ground beef top creamy Parmesan noodles.  If you want to make it vegetarian, omit the beef (you can replace with soy crumbles or sauté a cup of veggies).  

Most kids love spaghetti!  And almost every Mom (like me), loves a dinner recipe that is both delicious & nutritious (and makes enough for two nights… a definite bonus!).  This spaghetti casserole fits the dinner bill and will quickly become a family favorite.  Move on over processed casseroles and say hello to fresh, healthy and easier versions!

8-ounce box of wheat, vegetable or regular spaghetti noodles

1/3 cup Parmesan cheese

1 egg, beaten

1 Tablespoon olive oil

2 cups cottage cheese

1 pound ground beef

1 onion, chopped

1 bell pepper, chopped

1 garlic clove, minced

1 14.5-ounce can diced tomatoes

1 6-ounce can tomato paste

1 teaspoon Italian seasoning

1 teaspoon sugar

1 1/2 cups mozzarella cheese

1.)  Cook spaghetti according to package directions.  Toss spaghetti with Parmesan cheese, egg and olive oil.  Evenly place in a lightly greased (with olive oil) 13x9 glass baking dish.

2.)  Evenly spread cottage cheese over spaghetti mixture.

3.)  In a large skillet, cook ground beef, onion, bell pepper and garlic over medium to medium-high heat until beef is thoroughly cooked and vegetables are tender.

4.)  Stir in diced tomatoes, tomato paste, Italian seasoning and sugar.  Cook until thoroughly heated.

5.)  Evenly spoon over cottage cheese.  Evenly spread mozzarella cheese over dish.

6.)  Bake at 350 degrees for 25-30 minutes.

What dinner dish would you like to see updated with a fresh, healthier twist?

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jamaican jerk chicken

Your family will catch island fever with this Caribbean rub! The blend of thyme, a little cayenne and garlic provides plenty of flavor. To  omit all heat, skip the black & cayenne pepper - the kiddies will love the flavor without spice.

Pair with our oven-baked sweet potato fries!  {click here for the recipe!}

1 1/2 pounds organic/free-range, skinless chicken
1/2 small sweet onion (Vidalia, Maui, Walla Walla), chopped
1 scallions, chopped
1 garlic clove, chopped
1/4 teaspoon black pepper
1/2 teaspoon thyme
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1/4 cup soy sauce
2 Tablespoons olive oil

(1.) In a food processor (or blender), combine all ingredients except the chicken. Pulse until combined.
(2.) Place the chicken breasts in a glass bowl and top with the jerk mixture. Make sure the chicken is completely coated with the seasoning. Cover with plastic wrap and marinate overnight or for several hours.
(3.) Heat a heavy 10-12 inch skillet over medium-high heat. Add 1 Tablespoon olive oil and arrange the chicken breasts in the pan and sauté for 5-10 minutes on each side until chicken is thoroughly cooked. To grill: place over medium heat until the chicken is cooked through, 8-10 minutes, turning once.

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waffle wake-up call!

When your little one wakes up and wants something delicious for breakfast, try this waffle recipe!  They have a feather-light center, a crispy-crusty exterior and they partner perfectly with fresh fruit or butter & maple syrup. They will give you (and your wee one) a good reason to get out of bed in the morning!


1/2 cup yellow cornmeal
1 Tablespoon sugar
1/4 teaspoon salt
1 cup boiling water
1 cup buttermilk
2 larges eggs, separated (place the yolks in one bowl and the egg whites in another bowl)
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
4 Tablespoons unsalted butter, melted

(1.) Whisk (or stir) together the cornmeal, sugar, salt and water in a medium saucepan. Cook, over medium heat, whisking constantly until the mixture turns thick, about 3 minutes. Remove from the heat and whisk in the buttermilk.
(2.) Place the cornmeal mixture in a large bowl. Add the egg yolks, flour, baking powder, baking soda and melted butter. Stir until combined.
(3.) Beat the egg whites until stiff - make sure that the bowl, beaters and any utensils that you're using does not have oil on them. 
(4.) Fold the egg whites into the batter. Use a large rubber spatula and gently stir with scooping movements. Start at the top of the bowl and move to the bottom of the bowl, gently incorporating the ingredients.
(5.) Ladle 1/3 to 1/2 cup of batter into the center of a heated & greased (with oil or butter) waffle iron.
(6.) Close the lid and bake until steaming stops and waffle is golden brown, 2 - 5 minutes.
(7.) Serve immediately with room temperature butter and warm maple syrup.

Freeze extra waffles in a freezer-proof container
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mango ice cream

I scream, you scream. We all scream for home-made ice cream!

This dessert is so refreshing, simple and healthy. It has the creamy goodness of ice cream & the refreshing taste of sherbet. Grab a spoon and dig in!

1 ½ cups mango, peeled, seeded and cut into chunks
15-ounce can of sweetened cream of coconut
1/3 cup fresh lime juice
¾ cup water

(1.) Place the mango in a blender or food processor and blend until smooth. Push the mango through a sieve. Rinse out the blender to discard the mango fibers.
(2.) Pour the mango back into the blender or food processor. Add the cream of coconut, lime juice and water. Blend all of the ingredients and freeze in an ice-cream maker.

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grilled chicken w/ a coconut lime marinade

Think tropical, flavorful and delectable with this chicken dish! The sauce is a blend of sprightly lime, creamy coconut and spicy ginger. It all delicately comes together for a dish the whole family will love!

Serve the chicken with couscous or steamed rice.

2 pounds skinless chicken breasts, cut into thin strips
1 14-ounce can coconut milk
1 ½ - 2 Tablespoons ginger, peeled & minced
1 Tablespoon soy sauce
2 garlic cloves, minced
1 teaspoon curry powder
1 Tablespoon sugar
Zest and juice of 1 lime
½ teaspoon kosher salt


1. In a bowl, whisk together the coconut milk, ginger, soy sauce, garlic, curry powder, sugar, lime zest, lime juice and salt.
2. Add the chicken and coat evenly. Refrigerate and marinate for 1-2 hours.
3. Place the chicken skewers on a preheated grill rack. Grill, turning once, until the chicken is cooked through, about 4-5 minutes on each side.
4. Place the chicken on a platter and serve immediately.

peanut butter noodles

These nutty noodles have it all- sweet, savory, crunchy and creamy. They are made with kids favorite ingredients (peanut butter & noodles!) and are super easy to prepare.

Substitute the veggies with your family’s favorites (shredded carrots or cucumber)!  Top the noodles with chopped peanuts or toasted sesame seeds. 

1 pound soba or spaghetti noodles
1 cup bean sprouts
1 cup snow peas, tips removed & cut in half on a diagonal
1 cup red bell pepper, juliened into ultra-thin strips

1 cup natural peanut butter
1/4 cup sesame oil or olive oil
1/4 cup rice wine vinegar
1/4 cup water
juice of 1 lime
3 Tablespoons brown sugar
3 Tablespoons soy sauce
2 teaspoons fresh ginger, grated
1 garlic clove, minced
red pepper flakes, to taste

1.)  Cook the noodles according to package directions.
2.)  While the pasta is cooking, place the peanut butter, sesame oil, rice wine vinegar, water lime juice, brown sugar, soy sauce, ginger and garlic in a food processor.  Pulse until thoroughly blended.  Add pepper flakes.
3.)  Drain the pasta and rinse quickly with cold water.  Shake off all excess water.
4.)  Place the pasta in a large bowl.  Add the bean sprouts, snow peas, red pepper and three-fourths of the peanut sauce.  Toss until combined.  Taste for additional sauce or seasonings.  Serve warm or cold


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banana date bread

So many banana bread recipes… why make this one? It is downright delicious, so moist, and it literally melts in your mouth! The wonderful combination of bananas, dates and almond flour is scrumptious. This recipe will instantly become a favorite! To take it over the top, serve warm with butter.

Almond flour is essential to this recipe. It is not always easy to find (most natural food stores & some large grocery stores carry it) and it is expensive, but it adds a delicious flavor, texture and moistness to this bread. For some variation, add cinnamon or nutmeg and ½ cup chopped pecans or walnuts.

1/3 cup (5 1/3 Tablespoons) butter, room temperature
½ cup brown sugar
1 ripe organic banana, mashed
1 egg
7 ounces (almost 1 cup) buttermilk
¾ teaspoon vanilla
¾ cup almond flour
¾ cup all-purpose or wheat flour
1 teaspoon baking soda
¾ cup organic dates, chopped

1. Preheat oven to 350°. Lightly grease and flour a loaf pan and set aside.
2. In a medium mixing bowl, beat the butter for 30 seconds. Add the sugar to the butter and mix for 30-60 seconds, until combined.
3. Add the banana, egg, buttermilk and vanilla; mix for another minute until thoroughly combined.
4. Add the almond flour, all-purpose flour and baking soda. Mix for 30 seconds until combined. Scrape down the sides with a rubber spatula.
5. Stir in the dates.
6. Spoon the batter into the loaf pan.
7. Bake for 55-60 minutes, or until a toothpick comes out clean when inserted in the center.  
 
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popcorn trail mix

Trail mix gets a new twist with popcorn!   Salty popcorn, tart cranberries, crunchy nuts and chewy dried fruit make the perfect combination; add lightly drizzled semi-sweet chocolate and you have a decadent snack {and it's perfect for a child's birthday party treat bag}. This super simple trail mix can include any of your family favorites (pretzels, dried cherries, raisins, apricots); I’ve listed our favorite combination, but the recipe is very easily modified. Get poppin’!

8 cups popped popcorn*
1/2 cup honey roasted nuts
1/2 cup dried cranberries
1/2 cup dried banana chips
1/2 cup m&m's
1/4 cup sunflower seeds

1 cup semi-sweet chocolate chips

1. Line a cookie sheet with waxed paper.
2. Place the popcorn on the paper.
3. Evenly top the popcorn with the nuts, cranberries, banana chips, m&m's and sunflower seeds.
4. Place the semi-sweet chocolate chips in a microwave-safe bowl.  Microwave for 30 seconds.  Stir and microwave for an additional 30-40 seconds.  Drizzle over popcorn and toppings.
5. Allow chocolate to harden.  Break into pieces and keep in an air-tight container.

* I usually make my own popcorn and add salt.  I also have made it with Trader Joe's Organic Popcorn with Olive Oil and it works great.

kale chips

Potatoes, move on over!  There’s a new chip in town.  It’s lean, green and a powerful antioxidant machine!

Kale chips have been getting a lot of press lately.  I have been intrigued with the feedback stating that they are, “addictingly good, were completely consumed within minutes of coming out of the oven, the new favorite household snack”.  I was curious!  Could they really taste like a chip?  Do children really gobble them up like their fried counterparts?  I’m happy to report that they do taste like a fried chip (not exactly like a potato chip- it has a mild kale taste with a satisfying crunch!) and my 3-year-old son did immediately eat a bowl of the chips (I think he was intrigued by the deep green color and crispiness).

Let your family crunch and munch away!  Kale is a nutritional powerhouse; it has a mere 36 calories per cup and contains more than twice the level of antioxidants in other leafy greens.  One serving has nearly 8 times the Daily Value of Vitamin K and twice the Daily Value of Vitamin A.  It is also a good source of folate, fiber, Vitamin C, and the minerals manganese, potassium, copper and calcium (information from the Superfoods: The Healthiest Foods on the Planet book by Tonia Reinhard).
Store the chips in an airtight container. If the kale chips lose their crispness after a day or two, throw them back in the oven for a couple of minutes.

1 bunch of organic kale
2-3 Tablespoons olive oil
1 teaspoon soy sauce

(1.) Preheat the oven to 250°.
(2.) Rinse the kale and air dry. Cut the kale into bite-sized (2-3 inch) pieces being sure to cut away from the stem. Discard the stem.
(3.) Toss the kale pieces in olive oil and soy sauce; being sure to thoroughly coat each piece of kale.
(4.) Evenly place on two baking sheets. For kale pieces that curl over, turn upside down and flat so they can cook evenly.
(5.) Bake for 20 minutes. Rotate baking sheets. Bake for an additional 20 minutes.

applesauce, carrot & walnut mini-muffins

Muffins are typically little sweet cakes disguised as a nutritional breakfast option… not with this recipe… It’s loaded with natural & nutritious ingredients to make them the perfect breakfast or snack!

I’m always tinkering with ways to make muffins a little bit healthier while still retaining their moist, sweet deliciousness. I think this recipe is win-win… it’s sweetened with maple syrup, loaded with good-for-you foods like organic applesauce, carrots and walnuts and kissed with a little cinnamon and nutmeg!

This recipe can easily be doubled. I love this yield, though... the muffins always get consumed while they are fresh and at their best.

 1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 organic egg
1/3 cup maple syrup
1/2 cup organic applesauce
1/4 cup coconut oil* or olive oil
1 teaspoon vanilla
1/2 cup organic carrots, shredded
1/2 cup walnuts, chopped
1/2 cup organic raisins

1 Tablespoon granulated sugar
1/4 teaspoon cinnamon

1. Preheat oven to 400 degrees.  Line a mini-muffin tin with 18 liners or grease and flour 18 mini muffin cups.
2. In a mixing bowl; mix the egg and maple syrup together.  Add the apple sauce, coconut oil and vanilla.  Mix until combined.
3. In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, nutmeg and salt.  Add the flour ingredients to the egg mixture.  Mix until thoroughly combined.
4. Add the carrots, walnuts and raisins.  Mix just until combined.
5. Spoon the batter into the 18 prepared mini muffin cups.
6. Mix together the Tablespoon of granulated sugar and 1/4 teaspoon of cinnamon.  Lightly top each muffin with the sugar mixture.
7. Bake for 11 minutes. 

* coconut oil is usually solid, I sometimes lightly heat the oil for a couple of seconds in the microwave, but I also sometimes put it in solid and let the mixer break it down- whatever you prefer.

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make smoothies with the kiddies!

Smoothies are a big hit at our house! The kids love watching the blender whirl and mix the chunks of fruit, ice and yogurt into one thick drink, and I love knowing that they are drinking 2+ servings of fruit or vegetables, yogurt and flax seed.

This drink is so versatile and adaptable… use whatever fruits (and some veggies), juices and yogurt that you have. Smoothies are super easy to put together… throw it all in and seconds later, its ready! We make these as snacks, but they are a perfect & portable breakfast or light meal on-the-go.

banana strawberry smoothie: 

1 banana, peeled
1 cup strawberries, hulled {if they are organic, i throw the whole strawberry in}
1/2 cup vanilla yogurt
1/4 cup milk, orange juice or water
1/4 cup crushed ice
1 Tablespoon flax seed

(1.)  Put all of the ingredients in the blender.  Blend for one minute; until smooth.  Serve :)

For a basic smoothie recipe, I typically take 2 cups of fruit {and sometimes spinach}, add yogurt, milk or juice & ice.  Blend well and serve!

Some additional add-ins to complement your smoothie: nuts, coconut, protein powder, vanilla, cocoa powder, peanut butter & honey

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turkey burgers

First Lady, Michelle Obama, has started a great campaign called, Let's Move!  She states, "This isn’t just a policy issue for me. This is a passion. This is my mission. I am determined to work with folks across this country to change the way a generation of kids thinks about food, nutrition and physical activity"! 

We love this campaign and we love the turkey burger recipe from the White House Executive Chef.  It's healthy & absolutely delicious.  It has a light texture with a subtle lemon & herb flavor.  It's going in the dinner repertoire and is definitely company-worthy. 

turkey burger recipe:
1 pound ground turkey
1/4 cup panko crumbs (*we added an additional Tablespoon*)
1 egg white (*we used a whole egg*)
2 Tablespoons minced scallions
1 garlic clove, minced
2 Tablespoons soy sauce
2 Tablespoons fresh parsley, chopped
Zest & juice of 1 lemon
1 Tablespoon of canola oil

(1.)  In a large bowl, blend ground turkey with panko, egg white, scallions, garlic, soy sauce, parsley, lemon zest and juice.  Shape into 4 equal patties (*we made 6 patties out of this recipe*).
(2.)  Heat canola oil in a large nonstick skillet over medium heat.  Cook turkey patties for about 5-7 minutes on each side or until cooked through.

These would be delicious topped with cheese, sliced tomato and/or avocado.


To check out more of the Mom-in-Chief's great campaign and to get tips on everything from nutrition, diet, exercise and improving school lunches, visit http://www.letsmove.gov/

healthy turkey sloppy joes

turkey sloppy joes… kid-tested, mom-approved!  these messy, but so delicious, burgers are a great & easy way to get lycopene & protein in your family!  don’t forget the napkins :)

2 pounds ground turkey

1 onion, chopped

1 garlic clove, minced

1 cup tomato sauce

1 6-ounce can tomato paste

1/2 cup ketchup

2 Tablespoons brown sugar

1/4 teaspoon dried mustard

2 Tablespoons soy sauce

1 Tablespoon worcestershire sauce

(1.)  In a skillet cook turkey, onion & garlic over medium-high heat until the turkey is completely cooked.  With spoon, break turkey down into crumbles. 

(2.)  Stir in tomato sauce, tomato paste, ketchup, brown sugar, dried mustard, soy sauce and worcestershire sauce. 
(3.)  Reduce heat to medium-low and cook for 20 minutes stirring occasionally.
(4.)  Serve on toasted whole wheat or onion buns and top with either cheddar cheese, montery jack cheese, pickles, lettuce, tomatoes, grilled onions and/or peppers.


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pasta fagioli soup

Happy Meatless Monday!  Warm up with this souper duper recipe- pasta fagioli!  It’s hearty, healthy and so tasty {extra cheese for the kiddies, please}!   This soup has a whole bunch of kale in it… kale is a nutritional powerhouse.  It’s in the cabbage family & loaded with Vitamins A, C, folic acid, calcium and iron!

3 Tablespoons olive oil,

1 onion, diced

3 cloves garlic, chopped

1 14.5-ounce can of diced tomatoes (with basil, garlic & oregano)

2 14.5 cans vegetable or chicken broth

3 cups of water

2 cups small pasta (shells, rigatoni)

1 teaspoon Italian seasoning

1 bunch fresh kale, tough stems discarded, chopped into 1/4-inch slices

2 cans small white beans, drained & rinsed

2 Tablespoons tomato paste

1/2 teaspoon salt, additional to taste

1/4 teaspoon pepper

Grated Parmesan for serving

1.)  Heat oil in a large pot over medium heat.  Add onion and cook for 5 minutes.  Add garlic; cook 1 minute.

2.)  Stir in tomatoes, broth and 3 cups of water.  Bring to a simmer over high heat.  Add pasta and Italian seasoning.  Cook, stirring for 5 minutes.

3.)  Stir in kale; cook 5 minutes more.  Reduce heat to medium and stir in beans, tomato paste, salt and pepper.  Heat through.

4.)  Ladle into bowls; garnish with Parmesan cheese.


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recipe adapted & photo courtesy of Family Circle

sweet potato fries

We’ve got a French twist for fries! For a healthier take, try these three different & easy oven-baked sweet potato recipes. They are high in beta carotene, fiber and Vitamin A.

(1.) Heat oven to 400 degrees.
(2.) Cut into wedges.
(3.) Toss with a little olive oil, salt & paprika OR toss with olive oil, brown sugar, salt, pepper, and chopped rosemary OR toss with olive oil, ginger, cinnamon, brown sugar and salt.
(4.) Place in a single layer on a parchment-lined baking sheet.
(5.) Bake 20 minutes, toss the potatoes and bake an additional 10-15 minutes, until potatoes are tender.


 
photo courtesy of McCormick.com

a new twist for pretzels!

We’ve got a new twist for pretzels! If you’re household is anything like ours, you have open bags of pretzels that have just a little bit left, but have been sitting in your pantry. Here are 3 great ways to use them up and put them to a tasty use!

(1.)  For a crunchy coating for chicken, brush each side of 4 boneless chicken breasts with 1 teaspoon spicy brown mustard.  Roll in finely crushed pretzels; bake at 400 degrees for about 15 minutes or until temperature reaches 160 degrees.*

(2.)  Swap your favorite cookie crust recipe for this delicious pretzel version:  Mix together 2 cups finely crushed pretzels, 6 Tablespoons melted butter and 3 Tablespoons sugar.  Press into a pie plate and bake at 350 degrees for 10 minutes.*

(3.)  Make a simple & sweet dessert by melting 12 ounces semi-sweet chocolate chips, then stirring in 1 cup coarsely crushed pretzels and 1/2 cup chopped nuts (and/or coconut).  Spread out onto a waxed paper-lined baking sheet.  Refrigerate for 1 hour.  Break into pieces. *



*recipe adapted from family circle 

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apple muffins

For all of the little apples of your eyes... this tasty apple muffin is a simple & nutritious snack for little ones (or as a breakfast on-the-go). For some delicious variations, replace the apples with blueberries or grated zucchini and/or add chopped walnuts.



1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 dashes of nutmeg
1/4 cup (1/2 stick) butter, softened
1 cup packed light-brown sugar
2 eggs
1 cup applesauce
1 teaspoon vanilla
3/4 cup buttermilk
2 apples, peeled, cored and cut into 1/4-inch pieces (about 3 cups)


1.) Preheat oven to 400 degrees.
2.) Lightly grease or line with paper baking cups18 muffin cups; set aside.
3.) In a small bowl, whisk together flours, baking soda, cinnamon and nutmeg.
4.) Beat butter and brown sugar together on medium-high speed until well blended. Add eggs, one at a time, beating well after each. Beat in applesauce and vanilla.
5.) Reduce speed to low and alternately add flour mixture and buttermilk, starting and ending with flour. Stir in apple pieces.
6.) Fill each muffin liner with 1/4 cup batter. Bake muffins at 400 degrees F for about 20 minutes or until toothpick inserted in center comes out clean.


photo & adapted recipe courtesy of Family Circle

pumpkin chocolate chip cookies

We love pumpkin & chocolate – it’s a perfect match in these super delicious, moist and cake-like cookies!  These are delicious unadorned, but kids love the iced pumpkin faces.

2 1/4 cups unbleached all purpose flour

1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 (15 ounce) can pumpkin
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

Glaze
1 1/2 cups powdered sugar
2 1/2 tablespoons milk
1/2 teaspoon vanilla extract

1.) Preheat oven to 350°. Line baking sheets with parchment paper and set aside.
2.) With an electric mixer, cream together butter, brown sugar and granulated sugar. Scrape down the sides of the bowl, then add the pumpkin, eggs and vanilla. Beat until blended.
3.) Add the dry ingredients (flour, baking powder, baking soda and cinnamon), beat until blended. Stir in the chocolate chips.
4.) Using a Tablespoon scoop, drop the dough onto the baking sheet. Bake in the middle of the oven for 12-17 minutes, until bottom of cookies are browned. Let the cookies cool for a couple of minutes before transferring to a cooling rack.
5.) If making pumpkin face: While the cookies are still warm, press two chocolate chips into the cookie to make the eyes for the pumpkin.
6.) For the glaze: Stir together the sugar, milk and vanilla until the glaze is smooth. Drizzle in a pumpkin pattern.

Recipe adapted & photo courtesy of King Arthur Flour