Mmmmm, today was a fabulous day. Why? Because I got to spend it with my most favouritest person - my booooooyfriend, Adam :) Everything's just better when I'm with him. Yep, he's that special. Really.
Another thing that I love (but not AS much) is baking cookies. I am becoming more comfortable and confident in my baking abilities, that now all I want to do is make cookies! I am not very artistically creative (i.e. drawing, crafts, writing), but I am discovering that I am not too bad at combining a little flour and sugar. Which is great, because I can now bake cookies for others! I love watching as they take a bite into my sugary creations. I have yet to receive a bad reaction - which is a good sign (unless they're just being nice). So, here are two of my latest batches.
Peanut Butter Molasses Snickerdoodles:
1/2 cup unsalted Butter
1/2 cup Brown Sugar
1/4 cup Granulated Sugar (+ 1/8 cup)
1 cup Whole Wheat Flour
1/2 cup All-Purpose Flour
1 Egg
1 teaspoon Vanilla Extract
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 tablespoons Molasses
1/2 cup Peanut Butter
1/2 teaspoon Cinnamon
Preheat your oven to 350F
In a bowl, blend together butter, brown sugar, 1/4 cup of the granulated sugar until creamy. Add in the egg and vanilla.
In a separate bowl, mix together the flours, baking powder, baking soda and the salt until combined.
Combine wet and dry ingredients. Blend in molasses and peanut butter.
On a plate, make cinnamon sugar by combining 1/8 cup of the granulated sugar with the cinnamon (astonishing!). Make balls from the dough, and roll them in the cinnamon sugar until fully coated.
Place on a baking sheet and bake for 13-15 minutes.
Makes around 20-24 cookies.
Best cookies I have ever made - I may or may not be slightly partial to the peanut butter ;)
Pumpkin Chocolate Chip:
1/2 cup unsalted Butter
1/2 cup Granulated Sugar
1/2 cup Brown Sugar
1/2 cup Pumpkin Puree (not pumpkin pie puree)
1 Egg
1 teaspoon Vanilla Extract
1 cup Whole Wheat Flour
1/4 cup All-Purpose Flour
1/2 teaspoons Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Baking Soda
1/4 cup Instant Oats
1 cup semi-sweet Chocolate Chips
Preheat your oven to 350F
In a bowl, beat the butter until creamy. Add in the sugars and beat again until creamy. Blend in the egg, pumpkin puree and vanilla.
In a separate bowl, combine the flours, cinnamon, nutmeg and baking soda.
Comine wet and dry ingredients. Stir in the oats and chocolate chips.
Using two soup spoons, drop dollops of dough on a baking sheet.
Bake for 13-15 minutes.
Makes around 20-24 cookies.
Yum! :)
Brought these into the office today (the internship placement I just completed), and everyone seemed to like them. It was really great to be able to give something back to a lovely bunch of people who have had to deal with me for the past 8 months. It was the least I can do! Happy Holidays, guys! :)
My goal is to make twelve batches of cookies before year's end! Four down, eight more to go!
(Oh yeah, and 'squash leftover' update - I didn't end up making a soup or baking muffins. Instead, I ate it as it was with a drizzle of honey and dashes of salt and pepper. It was so simple, and yet SO good!)
Alright, back to the books...
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