Thanksgiving MyPlate

The MyPlate planner is the official recommendation on how to plan your meals. It's divided as follows:

• 1/2 vegetables (and fruit)
• 1/4 meat/protein
• 1/4 starch

Check out  my Thanksgiving plate below for a way to make your plate tomorrow match the guidelines (and save a small piece of pie for later to have as a snack!). It's a great way to not overdo it!

Chocolate Chip Cookie Spin

These oatmeal chocolate chip cookies are full of surprises. From the more traditional Spiced Chocolate Chip Oatmeal Pecan to a more unique Dark Chocolate with Cherries and Orange, these will not disappoint. The spices, nuts, and fruit give them a holiday flare that make great gifts. Since both batches start with the same base,  it's easy to whip up both varieties at once.

Chocolate Chip Oatmeal Cookies

Ingredients

8 tablespoons unsalted butter, at room temperature

3/4 cup sugar

1 cup light brown sugar, firmly packed

1 teaspoon salt

1 teaspoon vanilla extract

2 large eggs

1 cup whole wheat flour

1/2 cup all-purpose flour

1 teaspoon baking soda

1 1/2 cups quick-cooking oats

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

pinch ground clove

1 cup chopped pecans

6 ounces semisweet chocolate chips

6 ounces dark chocolate, chopped

1 cup dried cherries

2 teaspoons freshly grated orange zest

1. Line a large cookie sheet with parchment and place in refrigerator.
2. In standing mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed. Stir in eggs, one at a time.
3. Sift together the flour and baking soda in separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats.
4. Divide dough in half and place in separate bowls. Add cinnamon, nutmeg, clove, pecans and chocolate chips to one half and mix well. To other half, add dark chocolate, cherries, and orange zest and mix well. Refrigerate all dough 30 minutes to an hour.
5. Preheat oven to 350degrees.  Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10-12 minutes or until golden. Remove from the oven and cool the cookies on a rack.

Fall Treat--Pumpkin Muffins

The smell of these Whole Wheat Pumpkin Walnut Muffins makes welcoming the fall chill a little easier. The pumpkin keeps them moist and dried fruit adds a touch of sweetness. Canned pumpkin makes them especially easy. Grab one for breakfast, or serve instead of rolls alongside a Thanksgiving feast! 

Whole Wheat Pumpkin Walnut Muffins 

Adapted from Gourmet 

Ingredients

1 stick (1/2 cup) unsalted butter

3/4 cup canned solid-pack pumpkin

1/4 cup buttermilk

2 large eggs

3 tablespoons unsulfured molasses

1 teaspoon vanilla

1 cup all-purpose flour

1 cup whole-wheat flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon freshly grated nutmeg

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup packed brown sugar

3/4 cup chopped pitted dates, raisins, or currants

3/4 cup finely chopped walnuts + 2 Tbs minced walnuts

Directions

Preheat oven to 400degrees. Grease twelve ½ cup muffin cups, or place wrapper in each.

1.       Melt butter and cool slightly. Whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla.

2.      Into a large bowl sift together flours, baking powder, spices, salt, and baking soda and whisk in brown sugar. Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined. Stir in fruit and ¾ cups chopped walnuts.

3.      Divide batter among cups. Sprinkle remaining 2 Tbs walnuts evenly over batter in each cup and bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean.

4.      Cool muffins in cups 5 minutes and turn out onto a rack. Serve muffins warm or at room temperature.