Wednesday, October 15, 2008

I apologize that I haven’t been around for a few days. I can’t seem to get the internet working on my computer, and the option of using the twins computer in their room is just too, too scary. Not only would I have to brave the piles of dirty laundry, the loud music I just can’t relate to, and the incessant chatter of two 17 year olds. I’d actually be forced to work on a 4 year old computer that is just MUCH too slow for this impatient Gemini.

So, I have no pictures for you today. Partly, because I don’t like to upload my cooking photos at work. But mostly because the twins took the camera to school today to take pictures of themselves and classmates during Spirit week. I may get around to uploading the photos later, but you probably shouldn’t count on it.

Sunday was another jam packed baking day for me. Four different types of cookies. Not sure why I do that, as we obviously can’t eat all those cookies. But Jimmy’s and my co-workers definitely enjoy the fruits of my labor.

I made:

Pumpkin Chocolate Chip Cookies. Very good, not very sweet, easy to make, and taste just like fall.

Lime Meltaways. My last bash for Summer. I’ve been wanting to make these and just hadn’t made the time. They are a perfect Summertime cookie…the fresh lime zest and juice really makes these a warm weather treat.

Chocolate Chip Blondies. Basically, a chocolate chip cookie in a bar form. Super easy if you need a sweet treat quickly.

Shortbread. My go to cookie. I have never, ever met a person that didn’t like this cookie. And with only 3 ingredients, it goes together fast. Perfect for Christmas baking, as it makes a lot of cookies, and holds up well to shipping.

I’ll start with the pumpkin cookies, and upload the other recipes this week. I promise!

Pumpkin Chocolate Chip Cookies

1 cup pumpkin puree
¾ cup sugar
½ cup vegetable oil
1 egg, lightly beaten
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 cup chocolate chips
1 teaspoon vanilla

Preheat the oven to 375 degrees.

Dissolve baking soda in milk and set aside. In large bowl whisk together pumpkin, sugar, oil, vanilla and egg.

In a small bowl, stir together the flour, baking powder, cinnamon, and salt. Add the dry ingredients to the pumpkin mixture and then stir in the baking powder mixture and the chocolate chips. Spoon onto cookie sheet. Bake 12-15 minutes or until done.

These cookies will have a cake like texture. Because they aren’t too sweet, these would be perfect for breakfast with a cup of coffee.



mom said...

Good to see you back.
I'm still trying to use up apples and tomatos, and today a fresh picking of spinach. It doesn't freeze, and I love it in salads.

love you

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