I’ve had this recipe for Iced Pumpkin Cookies for years. Years. I always use extra spices & add chocolate chips. I almost never bother with the icing. I really should just type up my own recipe.

This time, I really monkeyed around with it. I substituted in a 1/2 cup of wheat flour and a 1/2 cup of Splenda to accommodate my diet, and I used Ener-G egg replacer so the Boy could also enjoy a cookie. This last substitution was especially important since was the very first thing he’s “helped” me bake — and by this I mean he wore his own apron for all of 5 seconds, played with funnels and spoons, watched stuff churn in the stand mixer, and enjoyed licking batter from my fingers.

Nothing better than the scent of two dozen pumpkin cookies filling the house

So, here’s the final recipe:

2 c. all-purpose flour
1/2 c. wheat flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp. salt
1/2 c. butter (softened)
1 c. sugar
1/2 c. Splenda
1 c. canned pumpkin
1-1/2 tsp. Ener-G egg replacer (prepped according to package directions)
1 tsp. vanilla extract
1/2 c. chocolate chips

Preheat the oven to 350 degrees.

• In a medium-sized bowl, mix together all the dry ingredients (flour thru salt on the list above)
• In another bowl, cream together the butter, sugar & Splenda
• Add the pumpkin, egg replacer (stirred into 2 tbsp water, as per package directions), and vanilla to butter/sugar mixture. Blend until creamy and smooth.
• Add dry ingredients and mix until evenly blended.
• Finally, add chocolate chips and stir gently by hand until evenly distributed.
• Drop tablespoons full onto prepared baking sheets (I lined with parchment paper, but you could also spray with cooking spray). Bake for 15-20 minutes.

Makes 24 cookies.

These cookies came out perfectly. With no noticeable difference from previous versions made with full sugar and eggs. They are always fluffy and a bit cakey, which I think comes from the pumpkin. They clock in at 136 calories per cookie… which isn’t great, but isn’t bad when you consider they are pretty sizable and filling. The Little Mister ate them for lunch on Friday. And the Boy had them for snack AND dessert – definite winners!

But unlike a regular cookie, brownie, or bar, I never really considered the creative possibilities of the Rice Krispy Treat. I have the folks at Special K, makers of the Chocolatey Pretzel bar. I bought these little yummies with a coupon and fell instantly in love. At the same time, I thought to myself, “Hey, I can do this!” And I did. Don’t they look yummy!

Tried & true treat -- part salty, part sweet

Here’s what I used… Dare I even call it a recipe?

3 tbsp unsalted butter
4 cups mini marshmallows
5 cups Rice Krispies
1 cup pretzel sticks, broken into 1/2″ bits
1/2 cup chocolate chips1. Combine Rice Krispies and pretzel bits. Stir together so pretzels are distributed evenly within the Krispies.

2. Melt the butter in a large saucepan.

3. Add the marshmallows & stir to coat with melted butter.

4. Stir marshmallow until fully melted.

5. Once marshmallow is fully melted, add Krispy/pretzel mix and stir to coat with marshmallow.

6. When Krispy/pretzels are mostly coated, add chips and stir to incorporate. Many of the chips will likely melt & this is fine. (If you’d rather they not melt, you might want to try dropping them in when you spread the mixture into your casserole dish.)

7. Spread mixture in a 13×9 casserole dish. Use waxed paper to press even. Let cool. Cut into 12 squares.

Sure, my treats had twice the calories of the Special K variety — but about 180 calories per bar isn’t too shabby as far as tasty bits go. These bars were also pretty substantial and filling. In the next go ’round, I’ll probably trade out another 1/2 cup of Krispies for an extra 1/2 cup of pretzels, but otherwise these were pretty much perfect.

I also suspect that these treats would be great to make with kids, though at 1-1/2 my little one is still too little to really be much help. But for those with slightly older tots (I suspect even kids as young as 2-1/2 or 3) this is pretty engaging for such a simple treat. There’s no hot oven to bother with. You can set the kiddos to breaking up the pretzels while you melt the butter & marshmallows. And once the treats are ready for the pan, their little hands will love the feel of the treats under the wax paper. Yay!

After feeling dazed for a day, not knowing what to bake, today I succumbed to a long-time craving for peach muffins. Late last summer, the Little Mister, the Boy, and I went peach picking at Linvilla Orchards. I cut and froze a few pounds of peaches (because I still haven’t gotten my act together to learn how to can) and they’ve been calling to me lately. But I’ve been cautious about baking much of anything, because since January I’ve been carefully watching what I eat in an attempt to finally shake the baby weight I’ve been hanging on to for a year and a half.

Fortunately, I found this very simple recipe for Peach Muffins in Bakin’ Without Eggs (a recipe book I tried last summer & eventually bought when we found out that the Boy hadn’t outgrown his egg allergy):

2 cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1/4 tsp all spice
1/4 cup packed dark brown sugar
1/4 cup vegetable oil
1 cup nonfat sour cream or yogurt
2/3 cup peaches, fresh or canned, drained & chopped

The recipe was particularly intriguing because it doesn’t call for alot of sugar or fat, thereby offering a somewhat healthier (or at least a less unhealthy) treat. I upped the healthy quotient a touch by substituting 1/2 of the all purpose flour with wheat flour. I’m not sure if it’s because I used wheat flour (which is supposedly “thirstier” than white flour), but I needed to add an extra 1/2 cup of yogurt to get the mixture wet enough that it actually resembled muffin batter. I used low fat, instead of no fat, yogurt because that’s what I had. I also subbed 1/8 tsp of cinnamon, 1/8 tsp of cloves & pinch of nutmeg for the allspice. I’d say it could have used a touch more spice (maybe 1/2 tsp spice altogether, rather than 1/4 tsp). I’d also say it could have definitely taken a full cup of peaches. But otherwise, this recipe was spot on.

The result is a fluffy, filling muffin that is less than 150 calories. I found it to be far less sweet than a store bought muffin (which often have the little top crust of sugar), but very delicious and very satisfying. The Little Mister said it was exactly what you want in a muffin. They would go particularly well at breakfast with a cup of coffee or tea. You could also mix it up a little by tossing in a handful of chopped nuts. This recipe is definitely a keeper.

Until this time. I usually prefer a whole wheat bread, but was also in the mood for something with an extra savory kick. So, I took the bread machine book’s “Parmesan-Pepper” recipe and swapped out 1/2 of the regular bread flour with whole wheat. That’s it — hardly even counts as a deviation.

But as the bread reached the ‘baking’ stage of the process, I got totally paranoid. I peered in to see how it was doing, and it seemed unusually lumpy. I know that wheat flour is generally ‘thirstier’ than regular flour, and I wondered if I ought to have added extra water or oil? It was at this point in the process that I consulted the machine’s instructions and found the helpful tip suggesting that you check in during the kneading cycles to see if your dough needs more water or flour. Ooops. I suppose I should have thought of that earlier…

Oh well. I used a wooden spoon to help fit the dough more evenly in the baking pan & let the machine do its thing. The smell was pretty amazing, so I was hopeful that even if my bread was a little dry & lumpy, it would taste darned good.

And I was pretty much right. Here it is.

Still looks pretty good, right?

The peppery cheesey flavor was more subtle than I expected, and the bread was a little wheatier than I expected (which I liked). But with bread, texture has so much to do with the flavor that the dryness and denseness of the bread definitely detracted. It was at that point that the Little Mister pointed out that bread machine bread almost always seems to be dense — at least whenever we’ve had it made by others or our selves.

A quick google search suggests I’m not the only one to have this issue. Some suggest that you need to use bread machine yeast (I was using Fleischmann’s Active Dry Yeast, and I suspected this could have been the culprit) and more water (which I also considered, of course). Others get more complicated, suggesting you add extra gluten. This quick list of common bread machine problems seems pretty helpful, and I expect I may find myself consulting this again if I decide to make bread again this year. Otherwise, I’ll probably just forget all about my problems and wind up eating dense, dry bread again next year — and thinking its great anyway, just because I made it myself.

Chocolatey Oaty Goodness

I used the same recipe (from Baking Illustrated) for these as I used for the Loaded Oatmeal Cookies from last week — with a few obvious and not-so-obvious changes. For one, I used 1-1/2 cups chocolate chips, rather than the nuts, fruits, and veggies that went into the other cookies. I also omited the nutmeg, as suggested by BI. The next time I make them I will probably put the nutmeg back in because I just like the way the nutmeg enhances the flavor of the oats, and I think it might make a more complex, flavorful cookie.  As they turned out, I thought these were good — but more like extra filling, extra chewy chocolate chip cookies.  I felt like the flavor of the oats took a backseat to the chocolate, and I wonder if just that little bit of extra spice might create some more balance.

One cookie tray went splat: light butter or oven placement?

Less obvious:  The recipe calls for 2 sticks of butter, and I wanted to see what would happen if I tried to “lighten” up the recipe.  So, I used 1 stick of regular, unsalted butter and one stick of light butter.  The light butter was salted, so I also decreased the amount of salt I added into the cookies by about 1/2.  This was my first time using light butter, and I was surprised by how different it is in texture.  When I tried to soften the butters in my microwave before creaming them, the light butter melted completely while the regular butter merely softened up a bit.  I’m not sure how much this difference affected the final product.  Taste-wise, I don’t think they were any different.

Some of the cookies were more crumbly than my last batch of oatmeal cookies, but I think that may have had more to do with oven placement than anything else. It seems like the cookies that start out on the middle oven rack — further from the heat source — spread and flatten rather than puffing into a voluptuous, full-figured cookie.  I had a very similar problem last time.

I do think all of the cookies, regardless of their flatness or fullness, got very crumbly after a few days (one person called them “trail mix cookies”), and I wonder if this has something to do with the different fat. Maybe next time I will experiment with using light butter exclusively.  We’ll see.

Well, no, in fact I hadn’t.  But I was intrigued.

I started by checking out the recipes for oatmeal cookies in Baking Illustrated, How to Cook Everything, and The Joy of Cooking.  No carrots anywhere.  So, I searched the trusty internet and found several Carrot Raisin Oatmeal or Oatmeal Raisin Carrot or Oatmeal Carrot Raisin, etc. etc. — all of them just different enough, none seeming as fundamentally sound as the BI version (there’s just something about all their testing and explanation that wins me over). So, I decided to make their cookie, with the tiniest substitution — instead of 1-1/2 c. of raisins, I added a 1/2 c. each of raisins, shredded carrots, and chopped walnuts.

These cookies are knobbly & yummy!

The result is a hearty but balanced oatmeal cookie.  Although I normally like my baked goodies pretty bare bones, these cookies felt just right.  I actually think splitting the large helping of raisins into smaller helpings of the three different ingredients insured that no one flavor would overwhelm the cookie or outshine the oats.  I also really like the BI instruction to add nutmeg, rather than cinnamon.  It is, as they suggest, a much more subtle spice than I’ve come to expect from oatmeal cookies.

I may have overcooked them a wee bit, as some of the cookies were a little dry (especially around the edges) and a little less chewy than I would have liked. Honestly, I’m not sure if its timing or my cookie sheets that should be blamed.  On one of my sheets the edges looked brown at the 22 minute mark, so I pulled those immediately and left the other cookies in for a few more minutes, moving them to the lower rack.  After another 2 minutes, I removed the second sheet, even though the edges still didn’t look really “brown” to me. Well, those second cookies — the ones with not-so-brown edges — were much more moist and chewy than the cookies that came off of that first sheet and came out of the over sooner.  Its hard to say whether its the fault of a shoddy cookie sheet (my higher quality cookie sheet gave me the better cookies, even though those were in the oven a little longer) or if maybe being on the bottom rack (as the recipe suggested) was too much.  Next time I make these, I’ll mess around with how long each sheet stays on the bottom or middle to see if it makes any difference.  I have a feeling I might need to suck it up & buy another, nice cookie sheet.

They're gigantic! Each cookie is like a mini-meal.

P.S. Did I mention they’re HUGE.  I mean look at them.  I think it they almost look like scones in this picture.  The Little Mister compared their size to muffin tops.  One cookie is at least the equivalent of two “regular”-sized cookies (whatever that means), and soooo filling!!  I did calculate that each individual cookie has just under a tablespoon of butter (not to mention all the sugar!), but I’d say that’s balanced out by all the good nutrition you get from the carrots, raisins, walnuts, and oats.  I think these cookies are like a well-balanced meal!  I’m pretty sure these are going into my regular repertoire of goodies — I can’t wait to make them again.