Thursday, November 01, 2007

Bakin' and Waitin'

All is quiet on the adoption front. So I'm a' bakin' while I'm a' waitin'. It helps to 1). pass the time, 2). distract me from checking my email every 10 minutes, and 3). a little chocolate therapy ain't bad, y'all (that last bit sounded like Paula Dean).

Give these a try:
Pumpkin Chocolate Chip Cookies (these are the dreamiest cookies ever)
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Directions: (yields 60 cookies so you can freeze half of them if you'd like...or eat all 60 of 'em if this wait has got you stressed)
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Puffs & Pretzels Haystacks these are actually a no-bake treat
From Kashi
Makes 3 dozen

3 1/2 cups Kashi® Puffed cereal
1 cup shredded unsweetened coconut (I used craisins)

1 cup broken pretzel sticks (about 3/4 inch pieces)
2/3 cup coarsely chopped almonds
12 ounces semi-sweet chocolate chips
½ cup all-natural peanut butter (or almond butter)

Combine Kashi Puffed cereal, pretzel pieces, almonds, and coconut in a large bowl.
Place chocolate chips in a small, microwave-safe bowl and microwave until melted, stirring every 30 seconds. Add peanut butter for final 20 seconds and stir until smooth.
Pour melted mixture over cereal and stir until well coated. Drop single tablespoon-sized dollops onto waxed paper. Refrigerate until firm and serve.

1 comment:

Andrea said...