Sheet Pan Sesame Miso Chicken and Sweet Potatoes (via Half Baked Harvest)
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Hi! So a saw a post of yours, and I heard something about a "butternut squash chai snickerdoodles" and I think I am going to need that recipe (quite desperately to be honest)... Hope you have a lovely day! 😊
oh gosh! I wasn't very active for a short while, but here you go:
ingredients
2 cups all-purpose
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon nutmeg
1 stick room temperature salted butter
1 cup sugar
1/2 cup butternut squash puree
1 egg
1 teaspoon vanilla extract
chai sugar
1/3 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon all-spice
1/2 teaspoon cardamom
1/4 teaspoon ground cloves
instructions
preheat the oven to 375ºf. line baking sheet with parchment paper.
combine the flour, baking soda, salt, and nutmeg.
beat together the butter and sugar until light and fluffy for about two minutes. add pumpkin, egg, and vanilla and beat until combined. add flour until just fully combined.
chai sugar: combine the sugar, cinnamon, ginger, all-spice, cardamom, and cloves.
roll dough into balls and then roll through the sugar. place on the prepared baking sheet, spacing the cookies two inches apart. bake for eight minutes. remove pan from oven and lightly tap pan on stovetop to flatten cookies (be careful!). return to the oven and bake another minute or two, or until the cookies are just beginning to set on the edges, but still doughy in the center. remove from oven and tap again. let the cookies cool on the baking sheet. if they look a little raw, that's okay—they'll continue to cook as they cool. store away from heat and they'll last for around four days.
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