Tag: pumpkin cookies

Pumpkin Quinoa Cookies – For Breakfast?

Gluten-Free Pumpkin Quinoa Cookies with Nutmeg Icing
Pumpkin cookies with quinoa flakes. Like oatmeal- but better.

Iced Pumpkin Quinoa Cookies. Yum.

Dear Reader (yes, Babycakes, I'm talking to you)- you know how I feel about you, right? I'm crazy about you. I read your kind and thoughtful comments on various social media. I am humbled by your generous,  warm and giving e-mails (I save them). 

Your feedback and support keeps me going and inspires me.


I started this whole crazy blogging adventure back in a village on Cape Cod famous for quaint. One of those slow paced leafy communities with whitewashed churches and a town grist mill. Salt weathered shingles and white picket fences and roses in June. You know, historic. Beachy. The magical stuff of regional painters and windswept poets prone to melancholy.

Then an empty nest ignited the urge for going and my husband and I moved west to the rural high desert of New Mexico where the cobalt beauty of an oceanic sky met the hot iron of isolation and a certain individual's proclivity toward brittle bones. My broken hip changed my body forever.

Four- er- now thirteen!- years later (relocated to Austin, Texas) I am profoundly grateful. And I am wrestling with new ideas and facing certain limitations post-you-know-what (still waiting for Margaret Mead's promise of post-menopausal zest). Days are often a stew of conflicting realities, losses and gains stirred so close together they emulsify.

There are days I feel thirty and days I feel eighty

Sometimes in the same single moment. 

Forgive my habitual drift into philosophical territory here, but here's the thing. A growing, deepening awareness of how little we actually control has sparked my need to surrender. And shake loose some assumptions. Including the perception of Other (risking a messy and complicated expansion of the heart, the awareness of Yeah, I am that too). Which startles you with a sharp clean view of what is valuable and true. 

What is bare bones rock bottom important.

Important not in some airy-fairy PC New Agey or even dyed-in-the-wool religious way. I chafe inside any system and its man-made rules. I'm old enough now to look back upon entire decades with an estrogen-free seasoned eye. I see the need behind belief. I see the old paradigm. 

I see why people judge and separate, critique and belittle. 

I see the reason why unruly concepts are snipped down to size and labeled and tucked safely into rehearsed little packages of fear whisked with a pinch of faith. 

The Ego rules. And the Ego loves conflict.


I also see the powerful few at the top doling out platitudes to the millions who struggle with so much less. 

And we are not blameless, either, we who are so willing to consume what masquerades as inclusion and progress when it is anything but.


So here's the thing.

Before I share my recipe today, before I conjure words about cookies and yummy flavors and how much vanilla to beat into the dough, allow me some food for thought, if you will.

We are all given moments of grace.


Far too many of these moments are missed, floating by the fuzzy edges of momentum, a stream of invisible assumptions. And needs. Life guarantees change, but really, what else? Opportunity (what are you going to do with what you've got?). Choice. Self explanatory, right? We cut a swath of choices every single day. Trivial choices (would you like whipped cream on that?). And loaded choices (some requiring nothing less than moral courage to execute). Each and every choice spins us off in a direction, a trajectory with consequences.

And what I am coming to realize, even cherish, now more than ever, is this. The choices boil down to a choice between love (connection) or fear (separation). 

So what will you choose today?

Think about it.

As for me?


I vote for love.

READ MORE: GET THE RECIPE »

GLAZED PUMPKIN COOKIES

These cookies are a “must-make” for the Holiday season. They are soft, moist and so yummy.

GLAZED PUMPKIN COOKIES

INGREDIENTS

  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup margarine or butter, softened
  • 1 1/2 cups sugar
  • 1 cup pumpkin
  • 1 egg
  • 1 tsp vanilla
  • nuts and/or chocolate chips (optional)

Preheat the oven to 350 degrees F.

In a medium sized bowl, take the first five ingredients (flour, soda, salt, cinnamon and nutmeg) and mix together thoroughly. Set aside.

In another bowl or stand mixer bowl, mix together the margarine, sugar, pumpkin, egg, vanilla and optional chocolate chips or nuts. The margarine may look lumpy and not blended well into the mixture. This is ok because when we add the flour mixture it will blend together just fine.

Add the flour mixture in 2 – 3 batches, mixing thoroughly each time.

Using a spoon or cookie drop, drop cookie batter on to a lightly greased cookie sheet. Place cookies at least 2 inches apart to allow for spreading during baking.

Bake for 15 minutes.

Place baked cookies onto a cooling rack and place the cooling rack on top of the cookie sheet. (See image below) This will help catch the glaze that falls off the cookies.

GLAZE INGREDIENTS

  • 2 cups (16oz) powdered sugar
  • 3 tbsp. milk (may end up using more, depending on consistency)
  • 1 tbsp. butter or margarine
  • 1 tsp vanilla

Mix all ingredients together in a small bowl. If you find the mixture to be too thick (shows up bright white on the cookies) add some more milk until it becomes more transparent on the cookies. It will dry a little whiter on the cookie.

Allow to dry. Grab a glass of milk and enjoy!! With the Holiday season approaching, this is the perfect treat for neighbor and teacher gifts. Here is a printable for you to attach to the gift. Just right click, save and print from your computer.

Makes approximately 36 cookies.



Soft Pumpkin Cookies

The past two weeks have been the most challenging so far during the entire 3 years of pharmacy school. The days have been long, the service I’m on in the hospital is fast-paced, and the cases have been very challenging….but I love it! Ending my second week on this rotation, I was reflecting upon my work and realized I have never once looked at the clock and thought, “When will the day be over, when can I go home?” I truly enjoy spending the day working for my patients and making sure they are safely getting their medications. I am getting used to the long hours, but I still really miss having more time in my kitchen and working on new recipes for MSFK. I have always tried to balance my love for cooking/blogging with pharmacy, but for the next 4 weeks I will be more focused on learning as much as I can for my general medicine rotation. It is taking up all of my time right now, but I am loving the work I am doing!

Here is my latest creation from my kitchen: soft, thick pumpkin cookies drizzled with a little glaze. They have a hint of spice, and are perfect for tea time! The weather has been getting cooler in San Francisco, and it is starting to really feel like fall lately. Time to break out those boots and scarves!

Check out the full recipe for these homemade pumpkin cookies on the NatureBox blog.

You Might Also Like:

Slutty Brownies
Soft Sugar Cookies
No-Bake Chocolate Peanut Butter Bars

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