I'm not Paleo, but I recently used a bag of Ghirardelli milk chocolate bits in one of my favorite cookie recipes and they totally rocked! .

Years ago when I lived in Alaska, the Ghirardelli brand of chocolate products was common because they are based in San Francisco and sold in West Coast stores. I did not like the brand and found their baking chocolate was inferior and would never use it if I could find another brand.

The Ghiradelli brand started showing up here in Dallas several years ago and I passed it by based on my past experience. Last week I put chocolate chips on my shopping list and my husband went to the store for me. He brought back the Ghirardelli chips, so I used them in my recipe. They were so good, we ate them all and at the store today, I purchased two more bags of the milk chocolate bits. I am baking another batch of the oatmeal cookies, all with the Ghirardelli chocolate bits.

That really was a big pumpkin!

Instead of the chocolate chips, try chopped dates and/or raisins.

A change from the 'usual' chocolate chips.


+1 on 'recycling' the Halloween pumpkins. I do mine by cutting them in half, de-seeding, and roasting them cut side down. it helps dry them a bit, they have a lot of moisture. Then I let them cool, scrape the 'meat' of the skin, and puree in a blender. 2 cup bags in the freezer mean I have preportioned pumpkin for quite a while.