Saturday, January 19, 2008
I know, it's been FOREVER since I last updated my blog. At about the time I posted my last entry, I started a new job for which there was and still is a huge learning curve, and I just did not have the bandwidth to be creative in the kitchen. At the end of the day, all I did was eat cereal and crawl into bed which was nothing to write about. I cooked, just not new items. And my camera went MIA in March which left me more sad and defeated then I already was or would admit to. And while friends happily lent me cameras I couldn't impose anymore. Not that I got a new camera for this entry....But it's a new year, I'm in a better space at work, and I have the energy (almost too much some say) to blog about food again. Plus since I've doubled the number of miles I run a week, I'm constantly hungry and need to cook more to keep up with all my cravings. I can't keep enough food around anymore.
I've been wanting to write about this recipe for months. In October, Susie and I hosted our own hugely successful tea time in Chicago where these cookies were served to rave reviews. Joe, the man who rocks the shaved head look, Susie's husband, has a dairy allergy and this recipe met all of his allergy requirements with some substitutions. By their amazing taste you would never guess how healthy they really are. These are the truly guiltless cookie and they aren't fat or sugar free. So quick, so easy, so tasty, so not Chips Ahoy. And they freeze really well if one can manage not eat them all when they come out of the oven.
A lot of cooking is about making new memories and recreating old one's or at least capturing the sentiment behind the memory. For example, I remember that I both burned my left hand and sliced my left thumb for Chicago tea time. Was it worth it -- totally. Thank goodness I only remember the humor in it all. But in general, the scent of these cookies baking conjures images of autumns in all the great cities I've lived in, like walking into my warm home after a mid-afternoon walk through the leaves.
-1 c. pumpkin
-3/4 c. sugar (I reduced this to 1/2 cup -- think less is more)
-1/2 c. oil
-2 c. flour (I ground up 1 cup oatmeal to pack in more fiber -- think substance vs. fluff)
-2 tsp. baking powder
-1 tsp. cinnamon
-1/2 tsp. salt
-1 tsp. baking soda
-1 tsp. milk
-1 c. chocolate chips (semi-sweet is always best)
-1 tsp. vanilla
Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done.
While these cookies "look" perfect. They aren't -- they're missing cinnamon which is absolutely necessary since it enhances the taste of the pumpkin.
Indulge; cook and create your own memories.