Thanksgiving came and went.
I can't believe December is 2 days away. Snow...I'm not ready for you.
I hope everyone had a good Thanksgiving and a long lazy weekend.If you're at all like me, you go into hiding on "Black Friday". I love me some bargains but I can't withstand enough patience for a standard trip to the mall.
But I love Thanksgiving more and more with each year that passes.
I celebrated Thanksgiving with Shawn and his family, who I love. Who make me feel so welcome everytime I go there. I'm very lucky that they are so wonderful.
I did faint on Thanksgiving morning.
Yep, right on the living room floor.
The memory is a little fuzzy to me but I remember waking up to the smell of pancakes...yes, pancakes. As much as I love staying in bed I couldn't ignore the visual of light and fluffy pancakes soaking in butter and dripping with glistening sugary syrup. If I weren't so dehydrated from the
Guess I was really too excited about the whole stuffing my face and having the excuse that it was for the sake of a holiday excuse.
I may have eaten an entire pound of stuffing. When I was younger, I hated the stuff. Now, I can't get enough. In fact, I could go for some right now.
I'm sad Thanksgiving is over, but Christmas is coming and it is my favorite holiday so I suppose I'll manage.
If anyone has any leftover pumpkin in their fridge but can't fit into their jeans because of Thanksgiving, these cookies might be an excellent thing to invest that pumpkin in.
They are a little more crunchy than your average cookie, but the flavor is there and the guilt is not.
Low-fat Pumpkin Chocolate Chip Cookies
1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
1/4 tsp baking soda
2 tsp pumpkin pie spice
1/8 tsp salt
1/2 cup granulated sugar
1/2 cup brown sugar
2 tbsp butter, melted
1 egg white
2 tbsp pumpkin puree
1 tsp vanilla extract
1/2 cup mini chocolate chips
Preheat oven to 350°. Line two cookie sheets with non-stick silicone baking liners or spray with cooking spray.
In a large bowl, combine the flours, baking soda, salt and pumpkin spice; stir to blend. In another bowl,whisk the sugars, butter, egg white, pumpkin puree and vanilla together until light and fluffy.
Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths
Drop by level spoonfuls about 1 inch apart onto baking sheets.
Bake 8 - 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.