Sunday, November 01, 2009

It's November

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.

First:

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.

Photobucket

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.

1 comment:

  1. Those look delicious. Since I love it, I wouldn't mind getting a bite of pure, unmixed-in pumpkin!

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