Chili-Stuffed Poblano Peppers

 We are almost to Thanksgiving, but here in Central California my garden is still going.  Particularly my peppers.  This evening I harvested some beautiful Poblano peppers (top row in picture), and came up with the following recipe to serve them for dinner.  They were kid and husband approved.  Delicious!

Chili-Stuffed Poblano Peppers

Cut peppers in half lengthwise and remove seeds.  Lay cup side up in a greased cast iron skillet. Fill each pepper side with homemade chili and top with shredded cheese.  Bake at 375° for 30-35 minutes until the cheese melts and the peppers are tender. Suggested toppings: sour cream, green onions, avocado, cilantro, Fritos.  

Homemade Persimmon Cookies: Soft, Cakey, and Surprisingly Simple

• • I always thought persimmon cookies were one of those “advanced” baking recipes — the kind you admire but never actually try. But this year, we let our persimmons ripen until they were perfectly soft, blended them into a silky purée, and decided to give it a go. And wow… I wish I had tried them sooner!

    These homemade persimmon cookies are soft, cakey, full of warm fall flavor, and unbelievably easy to make. No tricky steps, no fancy equipment — just ripe persimmons, a quick purée, and a simple dough that bakes into little clouds of deliciousness.

    My son, Moose, and I made a batch together, and not only did we end up with a kitchen that smelled amazing, but we had such a fun time baking together. And the cookies? Let’s just say they disappeared fast.

    If you’ve never made persimmon cookies before, give it a try — they might become a new favorite on your fall baking list!

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  • Homemade Persimmon Cookies

  • ½ cup butter, room temperature

• • 1 cup white sugar

• • 2 ripe persimmons, pureed

  • 1 large egg

• • 2 cups all-purpose flour

• • 1 teaspoon baking soda

• • 2 teaspoons pumpkin pie spice

  • 1/2 teaspoon salt

  • Optional add-ins, any combination to equal 1 cup: chocolate chips, chopped walnuts, dried cranberries, raisins

• 1. Preheat the oven to 375 degrees F. Lightly grease or line a baking sheet with parchment paper.

  3. Cream butter with sugar. Beat in persimmons and egg. Add flour, baking soda, pumpkin spice, and salt.  Mix until combined. Stir in add ins if desired.

  4. Drop by spoonfuls, 2 inches apart, onto the prepared baking sheet.  Bake in the preheated oven for 12 to 14 minutes.