Pumpkin Blondies

I made these this afternoon. So easy to make and totally awesome. The recipe is in the October edition of Style at Home. The magazine features recipes from Rosie Daykin's new book, Butter Baked Goods. I didn't add the chocolate chips and it doesn't need it…..trust me. I also didn't use pumpkin spice. 

For my version of the Pumpkin Blondies, visit my food page.

The Cat Says "Hi"!

French Toast Waffles

FRENCH TOAST WAFFLES

so I warmed up a loaf of bread (in the oven)....a pretty good loaf; although it was the same one I served last night. And no one ate it....again......

i keep throwing out bread....usually crusts that don't get eaten....but a perfectly good loaf....i was not going to throw away. So I shredded it, soaked it in a bowl with french toast batter, and let it sit in the fridge over night.

In the morning, I simply warmed my waffle iron and started cooking....okay, i really didn't have to do anything....

Voila...the french toast waffle!

I kept the pieces warm in the oven while cooking the rest....and as I waited for everyone to wake up....sat alone in the kitchen with my coffee....I love those quiet mornings!

You'll find the recipe here: FRENCH TOAST WAFFLES

CHADD - Nationally recognized authority on ADHD Support ADHD Awareness Month Join the Buzz

CHADD - Nationally recognized authority on ADHD Support ADHD Awareness Month Join the Buzz

Harvest Cookies

Today is the perfect day for Harvest Cookies. We spend a sun-filled afternoon playing outdoors. The late afternoon chill brought us indoors and Jane (my two-year old) is snuggled on the couch with a blanket and warm milk. The smell of Harvest cookies baking in the oven would complete this perfect day. 

And they're easy to make....everything just goes into one bowl

drop by rounded teaspoons onto a baking sheet

and Voila!

HARVEST COOKIES

Yields: about 24 cookies

ingredients

1/3 cup unsalted butter, softened

2/3 cup packed brown sugar

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp cloves

       pinch of nutmeg 

(I'm not a big fan of nutmeg, but without it, the cookies just don't taste the same....)

1/4 tsp baking soda

1 egg

1/2 cup pumpkin puree 

(I use mashed yams.... usually left over from a previous meal....make sure the yams aren't too dry....you may want to add a few drops of water)

1 1/4 cups all-purpose flour

1 1/4 cups rolled oats

1/4 cup pumpkin seeds (optional)

instructions

1. Preheat oven to 375 degrees Fahrenheit. Line two cookie sheets with parchment paper (optional; the cookie dough can be baked on ungreased cookie sheets.
2. In a large bowl, beat first 7 ingredients (the butter through to the baking soda) until combined, scraping the sides of the bowl.
3. Beat in egg and puree.
4. Slowly beat in flour just until combined.
5. Stir in rolled oats and pumpkin seeds (if using).
6. Drop dough by rounded teaspoons on the cookie sheets. 
7. Bake in preheated oven for 8 to 10 minutes until done. Transfer cookies to a wire rack and let cool. Best to eat the cookies the same day. But they freeze well if you have left over.