Pumpkin Spiced Chocolate Chip Cookies
Take:
1C well-purreed (and drained -- you don't want too much water content) winter squash, such as pumpkin
Mix with:
1/4C milk
1/2 tsp salt
1/3C veggie oil
3/4C granulated sugar (such as turbinado)
2 tsp vanilla extract
When well-blended, add:
1/4 tsp cinamon
1 dash (1/16 tsp) cayenne pepper
2 tbsp cocoa
2 tsp baking powder
2 C (or more) flour
1/3C pecan crumbles
1/3C chocolate chips
Drop dough by the spoonful onto a well-greased baking sheet.
Bake at 350F for 12 minutes.
Makes... 20-24 cookies, depending on the size.
Toffee Clove Puffs
Blend together:
1/4C veggie oil
2/3C brown sugar
1 well-beaten egg.
1/8C fancy molasses (although you can replace this with more brown sugar, if you don't have mollases, as I ended up having to do yesterday, but either way will work).
1/4C sour milk (sour it with lime juice for an interesting dimession of flavour)
Add:
1-2 tsp cloves (depending on how much bite you want them to have)
1/8 tsp each: cinnamon & ginger
2C flour
2 tsp cocoa
2 tsp baking soda
1/2C skor-bar toffee crumbles
Roll into 1-inch balls and drop onto a well-greased cookie sheet. (Optional: dip top-side of balls into bron or granulated sugar, if you feel like it).
Bake at 325F for 12-15 minutes.
I made up both of these recipes yesterday -- the first is very, very loosely based on a Louisville Oatmeal Chocolate Chip cookie recipe from 'The Garden of Vegan'. The second is loosely based on the 'Ginger Snap' recipe from 'The Joy of Cooking'.
I made a batch of each, and brought a couple over to Ami's wonderful, food-tastic party. :-)
Yay Ami!
She is an awesome cook, I will have you all know. :-)
And the party was really, really fun, and my husband was comfortable (and not having an allergic reaction to the three cats, one of whom came and sat on his lap for an hour or two, so hurrah!) and I got to meet Ami god-children! :-D
Well, I say 'children'. I think only one of them is officially her god-daughter, but still.
They're cool. :-)
I confess, I spent a *lot* of time holding Dante -- who is two months old, and big, and not all that fussy even when he's hungry (well, hungry-ish), which is a nice attitude to have when you're a baby at a party.
I think my pituitary gland stirred a little bit at that. My ovaries can't be far behind. ;-)
Hrm.
:-)
I keep on smiling about it, so I think this is a sign.
I think I need to start hording my sleep. ;-)
Anyway.
Today I'm meeting Nocnitsa to sell him a book and have a cup of tea and a scone (or something). Which will be fun. :-)
I'm going to drop into the Chrystal Dawn to get my uncle-in-law some funky rocks for his rock collection (I drew his name in the gift exchange this year).
I need to find some silver photo-mounting-corners, and get my sister a loaf-pan, and my mother a nifty sellection of teas (possibly from The Tea Party shop). :-)
So, yes. Today is the day that I finish (I think) my shopping. Yay! :-D
- TTFN,
- Amazon. :-)
Take:
1C well-purreed (and drained -- you don't want too much water content) winter squash, such as pumpkin
Mix with:
1/4C milk
1/2 tsp salt
1/3C veggie oil
3/4C granulated sugar (such as turbinado)
2 tsp vanilla extract
When well-blended, add:
1/4 tsp cinamon
1 dash (1/16 tsp) cayenne pepper
2 tbsp cocoa
2 tsp baking powder
2 C (or more) flour
1/3C pecan crumbles
1/3C chocolate chips
Drop dough by the spoonful onto a well-greased baking sheet.
Bake at 350F for 12 minutes.
Makes... 20-24 cookies, depending on the size.
Toffee Clove Puffs
Blend together:
1/4C veggie oil
2/3C brown sugar
1 well-beaten egg.
1/8C fancy molasses (although you can replace this with more brown sugar, if you don't have mollases, as I ended up having to do yesterday, but either way will work).
1/4C sour milk (sour it with lime juice for an interesting dimession of flavour)
Add:
1-2 tsp cloves (depending on how much bite you want them to have)
1/8 tsp each: cinnamon & ginger
2C flour
2 tsp cocoa
2 tsp baking soda
1/2C skor-bar toffee crumbles
Roll into 1-inch balls and drop onto a well-greased cookie sheet. (Optional: dip top-side of balls into bron or granulated sugar, if you feel like it).
Bake at 325F for 12-15 minutes.
I made up both of these recipes yesterday -- the first is very, very loosely based on a Louisville Oatmeal Chocolate Chip cookie recipe from 'The Garden of Vegan'. The second is loosely based on the 'Ginger Snap' recipe from 'The Joy of Cooking'.
I made a batch of each, and brought a couple over to Ami's wonderful, food-tastic party. :-)
Yay Ami!
She is an awesome cook, I will have you all know. :-)
And the party was really, really fun, and my husband was comfortable (and not having an allergic reaction to the three cats, one of whom came and sat on his lap for an hour or two, so hurrah!) and I got to meet Ami god-children! :-D
Well, I say 'children'. I think only one of them is officially her god-daughter, but still.
They're cool. :-)
I confess, I spent a *lot* of time holding Dante -- who is two months old, and big, and not all that fussy even when he's hungry (well, hungry-ish), which is a nice attitude to have when you're a baby at a party.
I think my pituitary gland stirred a little bit at that. My ovaries can't be far behind. ;-)
Hrm.
:-)
I keep on smiling about it, so I think this is a sign.
I think I need to start hording my sleep. ;-)
Anyway.
Today I'm meeting Nocnitsa to sell him a book and have a cup of tea and a scone (or something). Which will be fun. :-)
I'm going to drop into the Chrystal Dawn to get my uncle-in-law some funky rocks for his rock collection (I drew his name in the gift exchange this year).
I need to find some silver photo-mounting-corners, and get my sister a loaf-pan, and my mother a nifty sellection of teas (possibly from The Tea Party shop). :-)
So, yes. Today is the day that I finish (I think) my shopping. Yay! :-D
- TTFN,
- Amazon. :-)
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