Ingredients:

• 1 cup 2 sticks unsalted butter, softened
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• 1 cup granulated sugar
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• 2 large eggs
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• 2 teaspoons vanilla extract
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• 2 cups all-purpose flour
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• 1/2 cup unsweetened cocoa powder
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• 2 tablespoons instant espresso powder
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• 1 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1 1/2 cups dark chocolate chips
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• Sea salt flakes, for sprinkling
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Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy

Beat in the eggs, one at a time, followed by the vanilla extract

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, instant espresso powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the dark chocolate chips

Drop spoonfuls of cookie dough onto the prepared baking sheet, leaving some space between each cookie

Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still slightly soft

Remove the cookies from the oven and immediately sprinkle each one with a pinch of sea salt flakes while they are still hot

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Enjoy your Salted Dark Chocolate Espresso Cookies with a glass of milk or a cup of coffee!

Ingredients:

• 1 cup canned pumpkin puree
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• 1/2 cup granulated sugar
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• 1/2 cup brown sugar
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• 1/2 cup vegetable oil
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• 1 large egg
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• 1 teaspoon vanilla extract
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• 2 cups all-purpose flour
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• 1 teaspoon baking powder
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• 1/2 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1 teaspoon ground cinnamon
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• 1/2 teaspoon ground nutmeg
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• 1/4 teaspoon ground cloves
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• 1/4 teaspoon ground ginger
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• 1/2 cup milk
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• 1/2 cup chopped pecans optional
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• Salted caramel sauce, for filling
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Instructions:

Preheat the oven to 350F 175C

Line baking sheets with parchment paper

In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger

Gradually add the dry ingredients to the pumpkin mixture, alternating with the milk, and mix until just combined

Fold in the chopped pecans if using

Drop spoonfuls of batter onto the prepared baking sheets, spacing them apart

Bake for 10-12 minutes or until the cookies spring back when lightly touched

Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely

Once the cookies are completely cool, spread a layer of salted caramel sauce on the flat side of one cookie and sandwich it with another cookie

Repeat with the remaining cookies

Serve and enjoy!

Ingredients:

• 2 lbs beef chuck, cubed
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• 3 large carrots, sliced
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• 3 medium potatoes, cubed
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• 1 onion, diced
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• 3 cloves garlic, minced
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• 4 cups beef broth
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• 1/4 cup tomato paste
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• 1 tablespoon Worcestershire sauce
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• 1 teaspoon dried thyme
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• 1 teaspoon dried rosemary
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• 1 bay leaf
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• Salt and pepper to taste
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• 2 tablespoons cornstarch optional, for thickening
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Instructions:

Cowboy beans, potatoes, onions, garlic, and carrots should all be put in the slow cooker

Spices like thyme, rosemary, bay leaf, salt, and pepper should be mixed together in a different bowl with the beef broth and tomato paste

Mix the broth and water together and pour it over the vegetables and beef in the slow cooker

Turn the heat to low and cook for 8 hours or high for 4 hours, until the vegetables are soft and the beef is cooked all the way through

You can add cornstarch and a little water to the stew in the last 30 minutes of cooking to make it thicker if you want to

Take the bay leaf off before you serve

Enjoy your tasty beef stew from the slow cooker!