And I've signed up for NaBloPoMo, since I figure I can bang out a blog post per day without killing myself, but there's no way I'll be able to tackle writing another novel while in grad school. Anyway, we'll see how this goes.
Pumpkin chocolate chip cookies (originally typoed "chocolate hip cookies," rather appropriately).
I saw them on Cosmicpluto and immediately needed to make them. (Bandwagon! Hurray!) So, on Halloween without much else to do except hope no trick-or-treaters showed up (we have no candy), I made them.
What I love is that the original recipe calls for canola oil instead of butter or anything else. That's my kind of recipe. I almost never use butter and substitute canola oil as much as possible, even when it doesn't seem ideal.
Mods: used brown sugar, half whole wheat flour, slightly more pumpkin, and only one egg.
You can probably see orange bits in the cookie: this is the day I learned that canned pumpkin doesn't freeze well. See, in the past I've been lucky enough to bake with home-pureed pumpkin, which lives quite well in the freezer, so when I used part of this can last month and froze the rest, I figured it would be fine. Not so. Upon thawing, the pumpkin puree itself was kind of stiff and chunky, and didn't mix into the dough as smoothly as I had hoped. It still worked pretty well, and the cookies turned out well, but yeah. Now I know. No freezing of the canned pumpkin.