Syl's Blog

• Pie shell, either store-bought or make your own
• 2 eggs
• 15 oz can pumpkin
• 12 oz can evaporated milk
• ½ cup sugar
• 1 tsp cinnamon
• ½ tsp salt
• ½ tsp ginger
• 1⁄8 tsp cloves

Preheat oven to 425 degrees F. Lightly beat eggs with a whisk in a large bowl, then mix in the rest of the ingredients. Fill the pie shell with the mixture. Bake at 425 degrees F for 15 minutes, then reduce heat to 350 degrees F and bake for 45 minutes. Let sit for two hours.

• 2 ½ cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• ¾ cup packed brown sugar, light or dark
• 2 cups chunky peanut butter
• 2 large eggs
• 1 tsp pure vanilla extract
• 2 cups semi-sweet chocolate chips

Sift together flour, baking powder, baking soda, and salt. In a separate bowl, cream together butter, sugar, and brown sugar. Add the eggs to the creamed mixture and beat. Add the peanut butter and vanilla, and beat until combined. Add flour mixture slowly to the creamed mixture and blend together. Fold in the chocolate chips. Roll into good-sized balls and flatten with a fork in a criss-cross pattern. These cookies should be on the larger side. Bake at 350 degrees F for about 13-15 minutes, until just done. Let the cookies cool before serving. Makes about 36 cookies. Cookies should be dense and chunky!