Welcome!

The old housewives axiom "The way to a man’s heart is through his stomach" still applies today. We need only to make informed choices concerning the food we choose to eat.

I prefer cooking with natural foods. I buy fresh vegetables; avoid preservatives, excess sugars and corn syrup/starch. I experiment with diverse ingredients like Muscovado instead of brown sugar in my homemade cookies. I do not consider canned soup to be a sauce, nor “modified food” to be a food group.

I believe that food should be filling, healthy, comfort the soul, and delight the senses.

Bon Appétit

Wednesday, December 8, 2010

Pumpkin Chocolate Chip Cookies


The holidays are almost upon us, and like many, I am starting to feel the stress.

Since I usually bake cookies when I am stressed, I dug out my favorite cookie recipes and settled in for a couple dozen moist and chocolatey tokens of goodness!

Pumpkin Chocolate Chip Cookies

Ingredients:


1 cup cooked canned pumpkin
1 cup sugar
½ cup oil
1 egg
2 cup flour
2 tsp vanilla
2 tsp baking powder
2 tsp cinnamon
½ tsp salt
1 tsp baking soda, dissolved in milk
1 tsp milk
1 cup chocolate chips

Directions:

1. In a large bowl, combine pumpkin, sugar, oil and egg.
2. In a second bowl, stir together flour, baking powder, cinnamon and salt.
3. Dissolved soda into milk and add vanilla, add to wet mixture.
4. Introduce dry to wet a bit at a time, mixing well between.
5. Add chocolate chips.
6. Drop by teaspoon onto a cookie sheet
7. Bake at 350 degrees for 10 - 15 minutes

Enjoy with a tall frosty glass of milk

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