Stolen from Everybody Likes Sandwiches

Ingredients:

• 2 cups flour
• 1 cup quick or old-fashioned oats
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter
• 1 cup firmly packed brown sugar
• 1 cup sugar
• 1 egg
• 1  teaspoon vanilla
• 1 cup cooked and pureed pumpkin (I use canned.)
• 1 cup semi-sweet chocolate chips (I usually use more.)

Preheat oven to 350 degrees.

Combine dry ingredients (flour through salt). Set aside.

Cream butter.

Gradually add both sugars and cream until light and fluffy.

Add egg and vanilla and mix well.

Alternate additions of dry ingredients and pumpkin, mixing well after each addition.  Stir in chocolate chips.

Drop by tablespoonfuls onto baking sheet, leaving room for cookies to spread. Bake at 350 degrees for 10-12 minutes or until tops of cookies are dry and spring back when touched lightly.

Remove from baking sheet and cool on racks.

I think I’m doing a little better with my picture taking.  I’m like the Lindsay Lohan of photography–I only look good from really, really far away.

I ate this for lunch and dinner 3 days in a row.  It gave me a wonderful “I-ate-too-much-sodium, so my neck is the size of a grapefruit”, but it was worth it.

Ingredients:

• 2 Cups Pumpkin Puree
• 3 Cups Low Sodium Chicken Stock
• 2 Teaspoons Ginger (Add one teaspoon at a time and taste.  Different people have different sensitivities to ginger.)
• 1 Cup Light Cream
• 1 Tablespoon Sugar
• 4 Teaspoons Onion Powder
• 1/4 Teaspoon Dried Chipotle Chile Powder (If you don’t have these chillies, feel free to substitute whatever you want, just add slowly and taste often!!)
• 1/8 Teaspoon Dried Habanero Chile Powder
• Pinch Cinnamon (if desired, a little goes a LONG way)

Mix all the above in a large pot over low heat.   Be sure to add the ginger and chillies in parts, tasting as you go to test for your tastes.  Heat until a simmer, then serve.  If you use light cream, you get 6 (1 cup), 120 calorie servings.  If you use heavy cream, you get 6 (1 cup), 170 calorie servings.  Choose wisely!

Just a preview of Thanksgiving recipes to come.  I’m still too full to write about it.

Gently stolen from: http://www.acozykitchen.com/pumpkin-muffins/  

Ingredients:     

• 1-½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup pumpkin puree (from a 15ounce can)
• ⅓ cup vegetable oil
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• 1-¼ cups sugar
• ½ teaspoon baking soda
• ½ teaspoon salt

Place muffin liners inside 12 muffin cups. Preheat oven to 350 degrees.     

   This mixer makes me a better person.   

Whisk together flour and baking powder in a small bowl. Mix together pumpkin puree, oil, eggs, pumpkin-pie spice, sugar, baking soda, and salt in a large bowl until smooth. Then mix in the flour mixture until just combined. Divide batter among muffin cups (each should be about 3/4 full).  Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, about 25 to 30 minutes. Cool in the pan on a rack for 5 minutes, then transfer muffins from the pan to the rack and cool to warm or room temperature. Each muffin costs you around 200 calories.   Makes 12 Muffins. 

   A little off topic, (Who’s surprised?) I really want to see Couple’s Retreat.  Only because it would add more ticket sales to a movie that isn’t the abomination of terrible girl-crap Twilight.  I’m sorry, I have thought skulls and vampires were cool since whenever, however back then I was “crazy and weird”.  Now they are cool.  You all are copy cats.